Ask for the recipe and making details 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; Xiangguo 0.5 beam10; 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, grind into minced meat with a meat grinder, add Jiang Ye when mincing, and pat crystal sugar evenly 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 Chili sauce and heat for about 65,438+0.5 ~ 2 hours, add spices and continue heating for 0.5 hour, add pepper powder and heat for 65,438+05 minutes. When the spicy taste comes out, push it evenly, remove it from the fire after drying, and then (1) raw materials: the raw materials for putting bamboo sticks are standard, and some of them can't be put on, such as vermicelli and vermicelli. (2) Making method: adopting the form of mixing pot: spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1 (3) Baixian soup is usually stewed with Chinese yam with few bones and many glutinous rice, and the fresh soup is white and full of fragrance, and no spices are generally added when making the fresh soup; 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, chicken oil and 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 guests eat, they should first choose the ingredients, put them in a bowl after ironing, sprinkle with spicy soup, sprinkle with crispy peanuts, shredded mustard or chopped green onion, coriander and sprinkle with sesame oil. You can get four goose feathers: 1. If you can't buy star anise, you can use thirteen incense instead. 2. Pay attention to the choice of ingredients. Vegetable oil can't use salad oil instead of Pixian bean paste. Chicken essence can't be replaced by others. If the star anise is misplaced, it will smell like medicine. Sugar can't be carbonized, otherwise it will be bitter. Details of how to make mala Tang: The following mala Tang formula is part of the free mala Tang formula collected by Xiaowa Mala Tang in Niuhua Town, wutongqiao district City, Leshan City, and shared with you. If you want to learn more professional skills in opening a shop, you are welcome to visit our store on the spot. Our shop recruits mala Tang students all the year round and teaches technology by hand! In addition, Xiaowa Mala Tang has no obligation to undertake free technical details guidance, and all the results of the operation have nothing to do with Xiaowa Mala Tang!

The following are the proportion and operation procedures of twelve kinds of aniseed: according to the classification order, it is divided into: stringing vegetables-preparing aniseed-frying aniseed-boiling soup-seasoning soup-ironing bowl process-filling bowl process 1. Cookable vegetables: (according to local vegetable varieties, there are about 40 kinds) 1 vegetarian dishes: green vegetables. Rotten Japanese dried bean curd, bean curd skin, yuba mushroom, Flammulina velutipes, cucumber, kelp, lotus root slices, wax gourd slices, potato slices, oil tofu, ham sausage, carrots, fried dough sticks, rice cakes, duck blood vermicelli, etc. (When buying vermicelli, you must buy something better, which is not easy to cook; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. ) 1.2 meat dishes: beef, bacon, duck intestines, fried cowhide, beef venetian blinds, various meatballs, crab roe, etc. With less materials, customers feel more weight after stringing, and they won't be too full when eating, which makes people want to eat again after eating once. Formula of soup: 2. 1 Main preparation of aniseed: (The market price of each aniseed is also provided for reference only) When I made it, I didn't weigh it with a standard electronic scale every time I adjusted the bottom material. It's just my own estimate (the proportion of ingredients should not be too different, which will basically not affect the taste). Because my hands are slightly larger than those of normal men, I will give you the approximate proportion of my hands for your reference. (explanation: ① one-handed grip: that is, the amount I hold in my right hand; (2) More than one and a half hands, that is, more than one and a half right hands (about one and a half less than the dose in item (1)); ③ According to the number: only according to the number) 100 mouths (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half a hand) Cinnamon (8 yuan/kg; Dosage: break into small pieces, more than half a hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Star anise (6 yuan/kg; Dosage: a little more than one handle); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: more than one hand with a full handle, which is the key to mala Tang "hemp". If you can eat hemp, increase it on this basis, otherwise it will decrease. ) Pepper: (Dosage: If you want it to be hot enough, you can add more. If you don't want it to be too spicy, you can add less. In mala Tang, this ingredient is the key to "spicy" and you can eat "spicy".