Traditional Culture Encyclopedia - Traditional festivals - How to match the hot sauce?

How to match the hot sauce?

1. Mala Tang a lot of bones and broth (add soup at any time). The following is 10 portion (pot) of soup oil. Pixian watercress 800g, brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Pixian watercress is the most important seasoning of red soup hot pot, which is used to make soup.

First, the formula of mala Tang

Lots of bones and broth (add soup at any time)

The following is 10 serving (pot) soup.

800g Pixian watercress fried in oil.

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, fragrant, thick and bright.

Stir-fried lobster sauce 200g.

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.

1000 grams of dried pepper.

Dry Chili peppers are pungent and warm, which can dispel cold and strengthen stomach. They are red and spicy. 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 chillies to the soup base of hot pot can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Zanthoxylum bungeanum150g

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel the cold, and has the effect of eliminating dampness and relieving pain. The varieties of Zanthoxylum bungeanum are Zanthoxylum bungeanum from Shaanxi and Zanthoxylum bungeanum from Mao Wen, Sichuan ... The remaining 345 lines are displayed.

First, the formula of mala Tang

Lots of bones and broth (add soup at any time)

The following is 10 serving (pot) soup.

800g Pixian watercress fried in oil.

Stir-fried lobster sauce 200g.

1000 grams of dried pepper.

Adding dried chillies to the soup base of hot pot can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Zanthoxylum bungeanum150g

Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi pepper, Sichuan Mao Wen pepper and Qingxi pepper are the best pepper 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.

Ginger 10

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. Ginger is effective in red soup and clear soup.

Can remove fishy smell and inhibit odor. It can enhance fragrance and taste.

2 garlic heads

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds.

Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Fermented wine 500 grams

Fermented 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 mash to hot pot soup can increase freshness, inhibit fishy smell and make the soup sweet again.

Appropriate salt content

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.

Appropriate amount of rock sugar

Rock 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.

Cooking wine 100g

Cooking wine takes 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.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.

In the hot pot, add umami to improve the taste.

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 eggs 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.

Pepper100g

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.

Function and dosage of chafing dish bottom material.

150g fermented grains is a fluffy, dark brown root spice, which is often used for spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and Chongqing people call it fermented grains. Actually, it should be called fermented grains, also called 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".

220g cloves, also known as male cloves and female cloves, are the flower buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has 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 star anise should be called star anise, also known as anise, star anise and August 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 50 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 for cooking, making fennel beans, fennel stuffing jiaozi and so on. 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.

550g of Amomum tsaoko, the fruit of Amomum tsaoko, a ginger plant, 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. It can be broken or used for cooking. 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.

650g Amomum villosum, also known as Amomum villosum and Amomum villosum, 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 Sannai 30g Some places are also called Jiang Sha and Shanla, all of which are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent 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 brine 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.

30g Cao Ling is a kind of blind material widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

Like Cao Ling, 930g grass 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, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.

Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10 30 grams of cardamom, also known as round cardamom, is written as "hundred mouths" or "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, 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. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.

12 50 grams of cinnamon, also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.

13 cumin, alias 100g, is the seed of cumin and belongs to Umbelliferae. Mainly produced in China's border areas, the fruit is oval in shape. Its two ends are about 5mm long and 3mm wide, which looks like cumin. Please pay attention to preservation and try to seal it when using, so as not to lose its flavor.

14 20g of fragrant leaves, that is, the leaves of osmanthus fragrans are gray-green, have no mildew, and have a strong aroma, which can enhance fragrance, remove odor and stimulate appetite.

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

Making method of mala Tang

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

Production procedure:

1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. 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. serve as the main ingredient. 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. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat 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.

Frequently asked questions and solutions:

The scalded finished product is 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.

Among all the dishes in Sichuan cuisine, Sichuan spicy hotpot is the most widely used spice at present. Followed by Sichuan pot-stewed vegetables, its seasoning can be used with spicy hot pot seasoning, but there are some differences in variety and dosage.

As far as I know, in the early years, some hot pot restaurants liked to use poppy shells in spicy hot pot, thinking that the taste would be particularly fragrant after adding them, so they were widely used in spicy hot pot in old Sichuan. As we all know, opium is extracted from poppy. The disaster and pain brought by opium to the Chinese nation in the old society are still fresh in our memory, and adding poppy shells to hot pot is also prohibited by the state. In view of this, later hot pot practitioners have switched to other spices to replace the aroma, pain relief and diarrhea of poppy shells.

Based on the author's experience, this paper briefly introduces various seasonings of Sichuan-style hot pot for readers' reference only.

1? Ganzi is a fluffy, dark brown root spice, which is often used in spicy hot pot soup or stew. Chengdu people call it vanilla, and Chongqing people call it fragrant fermented grains. Actually, it should be called Ganzi, also called Ganzi Xiang. 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? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3? Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August. It is a familiar spice. 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? Fennel is also called fennel, shredded vegetables, fragrant flowers 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 for cooking, making fennel beans, fennel stuffing jiaozi and so on. 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 hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? 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. It can be broken or used for cooking. 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, also known as Amomum villosum and Amomum villosum, is a 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? Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent 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 salt? 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? Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After consulting in many ways, the author took the dried product to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9? Like Cao Ling, weeding is also a common seasoning for 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, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.

Authentic hot spicy dip formula

Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.

Bean paste, ginger, onion

Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.

Oil: lard, butter, vegetable oil.

Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, then add tender chicken legs and stir-fry until the color is over.

Bright red is slightly heavier, add broth, slightly boil, add butter, lard, chicken bone, sheep bone, buffalo beef, Sichuan pepper, star anise, cinnamon, cold ginger and meat.

Buckle, fragrant leaves, Amomum tsaoko, a little soy sauce and simmer. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten, the soup is ready

Color, after three times in addition to the smell, soup.

Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.

Seasoning: Stir-fry with garlic paste or sesame oil.

Hot spicy dip formula

Ingredients: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus salad, pepper and onion sauce.

Exercise:

1 Wash the dishes above and string them together.

2 Heat the pan and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger.

3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; )

The method of making homemade "mala Tang";

Buy a bag of spicy food you like, boil it for 4 ~ 8 minutes first, and then put it in the ingredient bag to eat. Its main ingredients are rice noodles, rice noodles, vermicelli and so on. Is prepared from rice, taro powder, potato starch, etc. Its ingredients are vegetable bags and seasoning bags. In addition to the "spicy" flavor, there are three flavors, chicken flavor, fat sausage flavor, fish flavor, braised flavor and so on. In addition to ordinary brewing, it can also be cold.

Hot spicy dip soup ingredients

200g vegetable oil (about135g), lard 100g, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper, garlic10 petals, 50g ginger, 5g pepper15g sugar, and refined salt. Add 500g chicken soup or duck soup.

Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and then cook/.

Sichuan spicy hotpot menu 1

Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.

Bean paste, ginger, onion

Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.

Oil: lard, butter, vegetable oil.

Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup color is good, the soup will be ready after removing the fishy smell for the last three times.

Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.

Seasoning: Stir-fry with garlic paste or sesame oil.

Sichuan hot spicy dip recipe 2

Raw materials:

Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp and mushroom salad, pepper and onion sauce.

Exercise:

1 Wash the dishes above and string them together.

2 Heat the pan and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger.

3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; )

You can rinse it. . .

Making method of mala Tang

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

The recipe making process of Sichuan Mala Tang:

1, making 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.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat 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.

Frequently asked questions and solutions:

The method of making homemade "mala Tang";

Bought a packet of raw Huayuan brand hot spicy dip,

1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed).

2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving of alkali can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.

2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.

2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well.

Preparation method and steps of mala Tang

Mala Tang belongs to the low-grade variety of hot pot and is a "snack type" in Sichuan hot pot. Mainly operating at dusk or night market, spicy economy, mainly suitable for spring and autumn.

Seasoning: 20 kg of butter; 5 kg of vegetable oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.

Method:

(1) finely stack Pixian sauce, cut dried chili into sections, wash with clear water and soak thoroughly, peel ginger, pat loose and soak thoroughly with dried chili, then grind it into minced meat with a meat grinder, add Jiang Ye into minced meat when reaming, and mash it with rock sugar for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use.

(2) Add oil to a clean pot, heat it to 40%, then put it into the soaked Lithospermum, fry it and take it out. Add shallots and ginger slices and stir-fry until fragrant. After drying, add rock sugar and cook until it is brown. Add hot sauce and heat for about 1.5 ~ 2 hours, add spices and continue heating for 0.5 hours, add pepper powder and heat for 15 minutes, push evenly when the spicy taste comes out, remove from the fire after drying, and then

(1) raw materials: the raw materials for putting bamboo sticks are standard, but some bamboo sticks can't be put, such as vermicelli, vermicelli, wide noodles, kelp and so on.

(2) Production method: pot mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.

(3) Baixian soup is generally stewed with yam with less bones and more glutinous rice, and fresh soup with white color and full flavor generally does not need spices; Bottom material: mainly highlights the spicy taste, and the umami taste is light.

(4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.

Reminder: Because eating mala Tang is light, you can't eat spicy soup, so the operator added salty white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds and chicken essence.

Oil, shrimp skin/shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup is white, add seasoning and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Hot raw materials: vermicelli, vermicelli, rice noodles, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, bean curd, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.

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