Is there any seasoning to make mala Tang fragrant?

The first type: 1. Dip recipe: 50g sesame oil, 25g minced garlic, chopped coriander 10g, salt and monosodium glutamate 1g, oyster sauce 10g, chopped peanuts 10g and chopped green onion 5g.

Second, the base material: butter 30 kg, Bazin pepper 10 kg, Pixian watercress 3 kg, ginger 2 kg, white wine 2 kg, star anise, cinnamon, clove, Cao Ling, cardamom and fennel 3 kg each, Kaempferia kaempferia, Amomum tsaoko and Amomum villosum 2 kg each.

3. Soup material: 0.5kg of base material, 4kg of old oil, chicken essence 100g, 50g of dried pepper, 50g of pepper, 2.4kg of white soup material and 50g of fermented grains.

Four, meat dishes: 50 grams of rabbit waist hairy belly 50 grams of eel 50 grams of pig throat 50 grams of lunch meat 50 grams of duck intestines 30 grams.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 50g of cabbage, 50g of cauliflower and 50g of cabbage head.

6. Bottom material: put the butter in the pot and heat it to 70% heat. Add Pixian watercress, Bazin pepper and ginger, stir-fry, then add other ingredients and stir-fry for 2 hours, and then serve as the base material.

7. Soup preparation: put the old oil in a pot and heat it to 70% heat, add the dried pepper, pepper and seasoning, stir-fry until the fragrance overflows, and add the white soup, fermented grains and chicken essence to boil.

The second type: 1. Ingredients: (You can increase or decrease the types of raw materials according to your own hobbies) Meat dishes: 50 grams of rabbit waist, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

2. Seasoning: butter 250g, vegetable oil100g, Pixian bean curd150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, etc. Amomum tsaoko10g, Cinnamomum cassia10g, Weeds10g, Tremella fuciformis10g, Chili noodles 250g and fresh soup1500g.

Third, the production process: 1, brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. Main ingredients. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use a washed cotton swab to string the vegetables into a string of about 30 to 40 grams.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are skewered and cooked according to the temperature of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Fourth, the problems that are easy to occur and the solutions: the hot finished products are not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

The third type: 1. According to the ratio of 5 kg of bone soup: 1, 300 g of Pixian watercress (which is the main raw material) produced in Sichuan and 250 g of rapeseed oil;

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50 grams of pepper;

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (depending on the salinity of the watercress you buy, because some watercress produced by families is too salty); A spoonful of chicken essence.

Second, the cooking time is very important: 1, put oil in the hot pot. When the oil is cooked, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate, and pay attention to when the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, add bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried Chili and Zanthoxylum bungeanum and simmer for 10 minute. According to this ratio, you can stir-fry more seasoning, and every time the taste is not enough, you can add ingredients to the soup (you can also add some dried Chili segments and unpolished new Chili granules directly if you like spicy food).

Note: 1. When frying sugar, use only a small fire. Sugar must be fried until it melts, and then soaked in the oil surface (it will be golden yellow, so it can't be used again after frying, and the soup will be bitter). This will make the soup red and bright, but it has no sweetness.

2, watercress must use "Yucheng brand" Pixian watercress is genuine, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil. Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).

Four, spicy recipe: a lot of bones and broth (add soup at any time), the following is 10 (pot) soup:

1. Fried Pixian watercress 800g Pixian watercress is made of broad beans, peppers and salt, which is a local specialty of Chengdu Pixian. that

Bright color, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

2. 200 grams of fried lobster sauce. Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

3. 1000 grams of dried pepper. Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.

4. Zanthoxylum bungeanum 150g. Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance umami taste.

5. 10 ginger. Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.

6.2 garlic. Garlic is spicy and fragrant. Contains volatile oil and disulfide. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

7.500 grams of malt syrup. The wine is made of glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and make soup brine sweet again.

8. Appropriate amount of salt. The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

9. Appropriate amount of rock sugar. Crystal sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve the spicy stimulation.

10. Cooking wine 100g. Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

1 1. monosodium glutamate. MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help the chafing dish to be fresh and fragrant.

12. Appropriate amount of chicken essence. Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from chicken HP and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.

13. Pepper 100g. Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.

Verb (abbreviation of verb) Function and dosage of hot pot spices: 1.50g fermented grains. A fluffy, dark brown root spice commonly used in spicy hot pot soup or braised vegetables, Chengdu people call it vanilla, Chongqing people call it fragrant fermented grains, but in fact it should be called sweet fermented grains, also called sweet fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2. 20 grams of cloves. Also known as lilac, lilac, is the bud of lilac. Dried products are often used in cooking, with rich fragrance, tingling tongue, pungent and warm nature, and have the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3. 50 grams of octagonal. It should be called star anise, also called anise in August, star anise and pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4. Fifty grams of fennel. Also known as fennel, shredded vegetables, Huaixiang and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used as fennel beans and fennel stuffing jiaozi in cooking. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5. 50 grams of Amomum tsaoko. Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.

6. Amomum villosum 50 grams. Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.

7. 30 grams of Sannai. Some places are also called Jiangsha and shanla, and this is the rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine is mild in nature and pungent in taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make salted chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far.

8.30 grams of Cao Ling

It is a blind material widely used in hot pot in recent years. Because everything sold in the market is dry and not good.

Identify. After many consultations, I took a dry product to associate professor Xu Jiangpu of our school to verify that it should be called Lingxiang.

Grass, also known as Linglingxiang, belongs to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance.

The smell is fragrant and sweet. Used for spicy hot pot, the general dosage is not more than 5g. be listed

There is also a kind of Cao Ling, basil, which can replace the above, but belongs to Labiatae, and also

It is called Lingling incense, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. Its sexual taste is spicy.

Warm. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9. mow the grass 30 grams

Like Cao Ling, it is also a common spice in spicy hot pot in recent years. A few days ago,

I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding is also called incense.

Sweet grass, fragrant sheep and hairy vanilla also belong to Primulaceae, and they are sweet and flat in nature. have

Can be used for treating common cold, cough, rheumatism and irregular menstruation. It is also not suitable for spicy hot pot.

More, 3 ~ 5 grams, salt water can also be used.

Some people say that in spicy hot pot and brine, "Cao Ling adds fragrance, weeds and antiseptic" is actually a lot.

Spiced spices have different degrees of antibacterial and antiseptic effects.

10. cardamom 30g

Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because

It is pungent and warm in nature, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism.

Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

1 1 .nutmeg 30g

Alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant.

The medicine is pungent and warm, and has the effects of warming spleen and stomach, astringing intestine and lowering qi. You can't use this thing more, 2-3

Only one.

12.50g cinnamon

Also known as cinnamon. Sweet and hot in nature, it has the functions of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels.

Effective. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. Taste de taste

The aftertaste is spicy and slightly sweet. Widely used in spicy hot pot and braised dishes, the dosage is 5 ~ 10g.

Suitable.

13. Cumin100g

Also known as Zushima, rest fennel, is an Umbelliferae plant, the seed of Cumin, which mainly produces.

In the border area of China, the fruit is oval. Both ends are about 5 mm long and 3 mm wide, showing light green and gray.

The color, like fennel, should be preserved and sealed as much as possible to avoid losing its flavor and failing to achieve the effect.

14.20g geranium

That is, the leaves of osmanthus trees are grayish green, without mildew, with rich aroma and top-grade taste, which enhances fragrance and eliminates differences.

Taste, promote appetite.

Boil a large pot of soup with the above materials, and then divide it into 10 small pots.

VI. Food

Meat dishes: meat atoms, ham sausage, sausage slices, bacon slices, cooked quail eggs, (chicken, fish, pig,

Beef, sheep and other meat slices are salted with oil, watercress and wine) and strung together with wooden sticks.

Vegetarian dishes: pig, chicken and duck blood, bean jelly, vermicelli, dried bean curd, bean curd skin, all kinds of mushrooms, all kinds.

Vegetables are strung with other bamboo sticks.

Seven, oil dish:

Half sesame oil and salad oil, garlic paste, salt and monosodium glutamate can also be added with oyster sauce and vinegar.

The fourth kind:

First, the bottom soup ingredients:

200g of vegetable oil (about135g), 0g of lard100g, 30g of bean paste and 30 slices of pickled ginger.

G, pickled pepper 40g, garlic 10 petal, ginger 50g, pepper15g, sugar 25g.

G, salt 10g, monosodium glutamate 5g and pepper noodles 3g. Add 500g chicken soup or duck soup.

Second, the method:

Heat wok, heat vegetable oil, soak ginger slices, pickled peppers, bean paste and ginger (pat

Stir-fry a few times, pour off the remaining oil, and add lard, garlic cloves, peppers, etc. Fry a few times, pour in chicken or

Duck soup, boil for 10 minutes, add sugar, salt, monosodium glutamate and pepper noodles, boil, skim off the foam.

This soup can also be used as the base of hot pot.

Tang Can not only satisfied his stomach but also his desire, but the method was not complicated: chicken soup was added to his soup.

Adding Cortex Cinnamomi Japonici, Pericarpium Citri Tangerinae, dried chili segments, Fructus Piperis, Fructus Anisi Stellati, Rhizoma Kaempferiae, Fructus Zanthoxyli and bean curd,

Boil mash juice, etc. Put the casserole on a slow fire and put it on a round table to make the pot slightly edged.

Above the desktop. Obviously, the main ingredients of mala Tang are really varied, flying in the sky and running on the ground.

Swimming in the water, hanging from branches, born in the soil: pigeon meat, chicken wings, foot skin, chicken.

Breast meat, chicken legs, duck tongue, duck feet, quail eggs, beef, tripe, mutton, prawns, lobsters,

Crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentil, mushroom,

Mushrooms, Flammulina velutipes, Gluten, Bean Skin, Noodles, vermicelli, Kelp, Auricularia, Bean Sprouts, Tofu.

Dried oil tofu, bitter bamboo shoots, tall bamboo shoots, raw vegetable leaves (called phoenix tail), lotus root ... powder-removing tablets,

Boil vermicelli and pig blood tofu in a bamboo colander, and tie bean sprouts and lateral ear roots with thin bamboo sticks.

Outside, the rest of the main ingredients are either cut into pieces and chopped, or chopped and labeled with thin labels.

Put them in a small basket. Customers can choose freely according to their own tastes. Different from Chengdu

Mala Tang is a dried dish made of refined salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, but it is not.

It's just an ordinary red pepper dish, and the seasoning dish of Niuhua Mala Tang is a must: Mala Tang is so good.

Duck tongue, commonly known as "airplane", is said to be the best, and its freshness is no better than that of tripe.

Duck feet and loach are many times stronger!

Niuhua Mala Tang generally pays dividends with a white label: each piece with a white label of 10 is vegetarian and cheaper meat.

Vegetables, 50 bonus marks are mostly meat dishes. Less than 100 yuan, with drinks, you can let

Five or six people have a decent meal. It's warm to eat around the stove in winter and warm in summer.

Cold beer can clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages.

I want to eat when I think about it.