What is the traditional Sichuan dish Mao Blood Wanton?

Mao Blood Wanton can be considered the originator of jianghu cuisine.

In the 1940s, the daughter-in-law of a butcher in Chongqing's Maguikou, who was sorry that her husband's daily pork stall could only dispose of his miscellaneous minced pork at a low price, branched out to sell miscellaneous minced pork soup at a small stall on her own. By chance, Zhang put fresh pig's blood wang into the minced pork soup, and found that the more the blood wang was cooked, the more tender it became, and the flavor was extremely fresh, so she named it Mao Blood Wang.

Nowadays, Sichuan restaurants are blooming all over the country. Wherever there is a Sichuan restaurant, there is almost always a plate of Mao Blood Wanton on the menu. However, once out of Sichuan and Chongqing boundaries, this pot of food seems to have been taken away from the soul, eating is always not that authentic Bashi flavor. Why don't you take the private secrets of OneWeek and start your own battle, so you can make an authentic flavor of MaoBloodWang that is not inferior to that of Chongqing?

Main ingredients: 150g of duck blood, 100g of beef tripe, 100g of tripe, 100g of luncheon meat, 50g of soybean sprouts, lettuce slices 50g, kelp 50g

Accessories: Pixi County Bean Paste, pepper oil, pepper section, minced green onions, minced garlic, minced cilantro, salt, white sesame seeds, chicken

Specific steps:

A, cleaned! of lettuce slices, kelp, soybean sprouts, into the boiling pot blanching, 30 seconds or so, fish out and drain, standby.

Second, the iron pot is hot, pour into the bottom of the oil rolling, chopped Pixian bean paste, garlic, pepper and stir-fried flavor, add half a bowl of broth (no broth can also be used as a substitute for warm water), put salt, pepper oil for seasoning. Soup boiled into the luncheon meat slices, beef tripe, tripe, duck blood, cook one and a half minutes to two minutes, add a little starch thickening, start the pot.

Third, cooked blood Want, tripe, beef tripe and other meat dishes along with the red soup, and poured into the sea bowl that has been well lettuce slices, seaweed, soybean sprouts, sprinkled with finely chopped scallions and cilantro at the top.

Fourth, the pot boiling a little oil, throw in pepper and pepper segments fried. Fried pepper oil poured into the tip of the sea bowl, "Zi Zi Zi" out of the spicy flavor. Then sprinkle white sesame seeds, a bowl of color and flavor of the authentic Chongqing Mao Blood Wanton, a great success!

You Yue answered the question of Sichuan cuisine is inevitably not biased

Mao Blood Want, is a traditional classic dish in Chongqing, originated in Chongqing Jialing River in the mouth of the ceramic, is one of the ancestor dishes of the Yu cuisine Jianghu cuisine, included in the National Standards Committee, "Yu cuisine cooking standards system". The soup is red, spicy, fresh, thick, appetizing and dehumidifying, rich in ingredients, with the distinctive features of numbness, spiciness, hotness, freshness and aroma.

hairy blood Want

① duck blood Want cut strips, ham sausage cut strips, yellow throat cut long and clean, squid scratch cut long and clean, beef leaves soaked in salted water for half an hour, and then rinsed a few times in water, soaked in water to be used, soybean sprouts to the root and cleaned, chopped garlic, green onions cut flowers;

② pot of water boiling, add a spoonful of salt, put soybean sprouts blanch to the broken life, set aside! to be used, into the duck blood, beef leaves, yellow throat, squid slices, ham slices, cook over high heat for 3 minutes, fish out and wait for use;

③ hot pan hot oil, add chili peppers, peppercorns, garlic sautéed flavor, add Pixi County Bean Pasteurized, push fried a few times, add the right amount of water, boiling, into the duck blood, beef leaves, yellow throat, squid slices, ham slices, cook over medium heat for 5 minutes, add wine, soybean sprouts into a large bowl to lay out the bottom of the pot, pouring the ingredients into the bowl. The ingredients in the bowl into the bowl, and then add the garlic not, pepper, the pan into a spoonful of cooking oil, burn until smoking, pour into the bowl, sprinkle with chopped green onions, can be.

Introduction: Mao Blood Wanton, originated in Chongqing, popular in Chongqing and Sichuan region, is a famous traditional dish, included in one of the Sichuan cuisine recipes, with duck blood as the main material for the production of the cooking skills of Mao Blood Wanton to cook the dish is based on the taste belongs to the spicy flavor. Here, I would like to briefly introduce the practice of Mao Blood Want, come and learn it!

First, the dish is introduced

Mao Blood Want is a specialty of Chongqing City, this dish is raw blood Want to eat now hot, and maw mash as the main ingredient, so named Mao Blood Want. This dish is one of the ancestors of the Sichuan Jianghu dish. Now, the fame of Mao Blood Wanton has led the army of Yu cuisine, sweeping north and south of the Yangtze River. Spicy temptation of the traditional Mao Blood Wanton improved and innovative, its soup red, spicy, fresh and fragrant, thick flavor characteristics continue to develop and flourish, worth a taste of the famous dishes of Sichuan.

Second, the production method

Practice 1: Szechuan hairy blood Wanton

Ingredients

150 grams of pig's blood or duck's blood, can you kill a good fish 2, brine half of the fat intestines, 60 grams of white leaves, 80 grams of ham, 60 grams of soybean sprouts, 2 coriander

10 grams of green onions, 1-2 unique garlic, 8 grams of ginger, about 20 dried red pepper, peppercorns, rock sugar 10 grams, 3-4 pieces of fragrant leaves, cloves about 4, anise 1, 1 piece of cinnamon, a number of grass fruits

Vegetable oil 6 tablespoons, 2 cups of broth, 1 tablespoon of light soy sauce, 50ML of rice wine, salt, chicken essence

Directions

1, half of the amount of dry red pepper cut into sections, green onions, ginger, garlic, are cut into small grains.

2, the fragrant leaves, cloves, star anise, cinnamon, grass berries into the food processor broken.

3, half the amount of oil into the pot, small fire frying dry red pepper and pepper.

4, and then add onion, ginger and garlic grains stir-fried on high heat.

5, and then add the beaten spices and stir fry.

6, fried seasoning cover the pot and simmer for about 1 hour to be used.

7, marinated fat intestines cut into small sections, ham cut into square slices.

8, boil half a pot of water, into the soybean sprouts blanch about half a minute out.

9, and then add pig's blood blanched about half a minute out.

10, if the water is dirty, change the water to boil, add can section blanch for about 1 minute and fish out, remove the mucus on its surface.

11, simmer the seasoning and open the lid, add the broth to boil, add rock sugar, old soy sauce, salt, add the fat intestines segment and ham slices to cook for about 1 minute.

12, and then add slices of pig's blood and cook for about 2 minutes.

13, and finally add rice wine, chicken essence, can you fish, lily pads, bean sprouts and cook for a few moments sheng out.

14, the net pot into the other half of the amount of oil, small fire fry the other half of the dry red pepper and pepper.

15, poured in the bowl with the Mao Blood Wanton, sprinkled with cilantro section can be.

Practice 2: Chongqing Mao Blood Wanton

Ingredients

80 grams each of duck blood, eel, lettuce, water sprouted yellow cauliflower, water sprouted fungus, ham, pork, soybean sprouts, hot pot base, pepper grains, dried red pepper shreds, monosodium glutamate, vegetable oil, each appropriate amount

Practice

1, duck blood, pork, ham, respectively, washed, sliced; lettuce, washed, peeled, sliced, blanched, and sliced. Peeled, sliced, blanched; eel clean, fish sliced; cauliflower, soybean sprouts were washed, blanched; fungus washed, torn into small, blanched

2, pot pour into the right amount of cold water, into the hot pot base, add the handled materials, monosodium glutamate (MSG), boil over high heat, into the dish

3, the original pot clean, put vegetable oil to seventy hot, put the pepper grains popping incense, into the dry

Duck blood 300g / ham 20g / tripe 100g

Yellow throat 70g / fresh squid 10g / bean sprouts 100g

Hotpot powder 50g / dried shiitake mushrooms 20g

Base:

Base:

Hot Pot Base 100g / Dried Chili 30g

Dried Peppercorns 20g / Sliced Onion 30g / Garlic 30g

Ginger 30g / Onion 30g / Celery 20g

Cilantro 10g / Bean Paste 30g / Cooking Wine 10g

Vinegar 10g / Pepper Oil 5g / Sesame Oil 30g

Salt / Chicken Powder / Oil / Water

Chicken Powder / Chicken Bouillon strong> ?

Dry shiitake mushrooms soak in water and set aside. Pour the pot into the appropriate amount of oil, add dry pepper, dry chili peppers, onions, ginger, scallions and garlic, stir fry evenly, stir fry after pouring into the bean paste to continue to stir fry, pour into the hot pot base to stir fry, add the appropriate amount of wine and water, pour into the cilantro and celery, simmer for 5 minutes, you can sieve through the filter off the residue of the material, the bottom of the soup standby. ?

Pour moderate amount of water into the pot, blanch the bean sprouts and hot pot powder, and set aside. ?

Pour the tripe, yellow throat, fresh squid, ham and mushrooms into a pot and blanch them.

? ?

Return the base soup to the pot, heat it up, pour in the chicken powder, put the duck blood into the soup, cook it for 1 minute, pour the just blanched ingredients into the pot, pour in the peppercorn oil and sesame oil to flavor it, and then cook it for 30 seconds, pour the base soup and the boiled ingredients into a bowl, and add the right amount of minced garlic. ?

Hello everyone, I'm Xiangxiang Little Chef, I'm glad to answer this question. Mao Blood Wanton is a very characteristic traditional Sichuan dish, boiled with duck blood as the main ingredient, originating from Chongqing, in the twenty-four flavors of Sichuan cuisine, Mao Blood Wanton belongs to the hot and spicy flavor type, rich in content, spicy and fresh, appetizing and appetizing, lips and teeth. Especially in the cold days, eat a pot of steaming hot Mao Blood Wanton, and then with two bowls of fragrant white rice, the feeling of happiness.

The first time I ate Mao Blood Want is in Beijing, after the school opened a Sichuan restaurant in front of the door, it is said to do the dishes are very authentic, our dormitory dinner ordered this dish, a big pot. There are tripe, eel, duck blood, and other side dishes, eat up is spicy and addictive, each person can eat more than two bowls of rice. "Mao" is the Chongqing dialect, which means rough and sloppy. "Blood Want" refers to pig blood or duck blood, duck blood is now used more, duck blood tastes more soft and tender.

To make a good Mao blood Wanton, in fact, is not difficult, as long as the selection of good ingredients and seasonings, according to the production process to do, master the production process of the skills, you can make a good Mao blood Wanton.

The next Xiangxiang small kitchen will share with you the production method of the Mao Blood Wanton.

Mao blood Wanton

Features: soup red spicy aroma thick flavor appetizer

Ingredients : Duck blood tofu 300 grams of soybean sprouts 300 grams of salt 3 grams of eel 50 grams of peppercorns 10 grams of MSG 3 grams of tripe 50 grams of soy sauce 3 grams of sesame oil 5 grams of luncheon meat 100 grams of dry chili 20 grams of scallions, ginger, garlic, each 15 grams of wine 15 grams of starch 40 grams of celery 100 grams of water. PI County soybean paste 10 grams of red oil 10 grams of parsley moderate

Production process

1. With the tripe cut into rectangular slices, eel washed and cut into slices, blood tofu cut into slices, blood tofu, tripe and eel soaked up with water, lunch meat cut into slices.

2. Cut the scallions into scallions, ginger cut into pieces, garlic pat chopped, celery remove the tendons, vertical cut a knife, and then cut into segments, soybean sprouts washed with water, dried chili peppers cut into segments, soaked in water. Parsley washed and cut into sections.

3. Boil a pot of hot water, water boiling maw under the pot scalded, 15 seconds out, and then into the eel 10 seconds out.

4. Make the pot, the pot is hot under the bottom of the oil, under the pepper stir fry, small fire until the pepper stir fry flavor. Into the soft soaked dried chili peppers, small fire to be dried chili peppers fried flavor, the dried chili peppers and peppers out.

5. Do pot, pot hot bottom oil, high heat, oil hot into the soybean sprouts stir-fry, into the celery section, add wine, salt, monosodium glutamate, stir-fry a few times out of the pot, sheng out of the product in the pot.

6. pan hot under the bottom oil, oil hot add Pixian bean paste sautéed, into the onion and ginger sautéed, add cooking wine soy sauce, ready soup, salt, monosodium glutamate, add tripe, eel, blood tofu, luncheon meat, a little bit of cooking, pouring into the water starch thickening, pouring out of the pot into the pot of the product.

7. In the production basin sprinkled with just fried chili pepper section, pepper and garlic.

8. Wok hot, into the oil, red oil, sesame oil, oil temperature 40% hot, poured on the vegetable surface, sprinkle parsley.

Summary of tips on how to make Mao Blood Want:

1. Eel should be selected fresh, eel treatment clean, soaked in water. Duck blood choose high quality duck blood, buy the kind of duck blood with packaging big brand, quality is guaranteed.

2. Eel and tripe scalded with boiling water in advance can effectively remove the fishy flavor, due to tripe and eel is relatively tender. So the cooking time is not easy to be too long, to grasp the time, otherwise the time is long, it becomes old, the taste is not crisp and tender.

3. side dishes can be selected according to personal preference, in addition to eel, luncheon meat, you can also choose squid, Baibi, duck plate sausage, soybean skin, thousand pages of tofu and so on, hot in advance.

4. Soak the dried chili peppers in water, so that the chili peppers are not easy to become mushy during the frying process, and the spicy flavor and aroma can be well stimulated.

Conclusion

Mao Blood Wanton is a very appetizing appetizer, colorful, appetizing, rich in ingredients to meet the needs of different tastes, home production can be adjusted according to personal preferences to the side dishes, as long as you follow the steps to do, you can take the road less traveled to make a delicious Mao Blood Wanton, like friends can try.

Mao Blood Want is a specialty of Chongqing City,

This dish is raw blood Want now hot now eat,

and maw mash as the main ingredient, so named Mao Blood Want.

This dish is one of the originators of Yu cuisine Jianghu cuisine.

Now, the fame of Mao Blood Wanton has led the Yu cuisine army,

sweeping the north and south of the Yangtze River.

Today we will teach you

how to make this classic dish at home.

The first step

Bean sprouts washed and peeled to remove the root, the other materials were washed and cut to plate (tofu, meat and greens is to do another dish with, together with the shot, you can ignore)

The second step

pot of water boiled dry kelp rolls into the boil until the leaves stretched out to remove the standby

p> Step 3

Pour the bean sprouts into the pot of boiling water and cook

Step 4

Remove the cooked bean sprouts and put them into a large pot to serve as the base of the dish

Step 5

Boil the enoki mushrooms for a minute in hot water and then remove them from the pot of bean sprouts

Step 6

The dried kelp rolls will be cooked until the leaves are stretched out and set aside.

Step 9

Pour into the pot

Step 10

Add 4 tablespoons of oil to the pot and heat it up, add peppercorns, chili peppers, and dried chili peppers, and then pour them into the pot

Step 11

It's done, you can eat it

Tip

1.

1, brown sugar can not be less, and the use of brown sugar powder;

2, if you do not have a pie pan, you can also use a non-stick pan;

3, the recipe does not contain oil, very healthy.

The Sichuan dish Mao Blood Want is not like the Sichuan dish back to the meat, is a plate on the table, Mao Blood Want on the table is a large pot, enough for 2 to 3 people to eat a portion, and a large portion of Mao Blood Want price is also more cost-effective. Mao blood Wanton is extremely famous in Sichuan cuisine, a special dish, fully embodies the Sichuan cuisine hemp, spicy, fresh, fragrant, hot features, fresh and spicy, eat in a hurry and hot mouth.

Many people think that Mao Blood Want will definitely have tripe inside, in fact, it is right. However, the original name of Mao Blood Wanton is called Bold Blood Wanton, which as the name suggests is to cook the blood, and this blood here is usually used duck blood. Of course, after years of development and change, Mao Blood Wanton has undergone numerous changes, the most important of which is that there is not only blood in Mao Blood Wanton, but also tripe. The most important thing is that there is not only blood in Mao Blood Wanton, but also tripe. The blood is also not only duck blood, but also pig blood and sheep blood. So how is Mao Blood Wanton made in Sichuan cuisine now?

Preparation of ingredients: a small pot of duck blood (that is, the kind of time to kill the duck, with a basin with a little water, to collect the kind of duck blood), a small piece of pork (depending on the situation, fat and thin can be used, you can also use beef), a tripe (do not too much haha, a moderate amount can be), ham and sausage (sometimes put the corn sausage can also be, or luncheon meat), brining the Pork heart a slice (not too much, there is a little on the line, there is no don't), soak a few black fungus, a small white cauliflower, phoenix-tail tip 2, a handful of soybean sprouts, a few scallions, a few small onions, a spoonful of salt, a large handful of dried chili peppers, a few red pepper, a grasp of peppercorns, a moderate amount of wine, a little cornstarch, a moderate amount of salad oil, a moderate amount of MSG, a spoonful of soybean paste, a piece of ginger, a few garlic cloves, a little white sugar A small amount of sugar, a little vinegar.

Practice:

A spicy and fragrant "Mao Blood Want" is ready, the practice is simple and practical. The ingredients are varied, some people also put potatoes, lotus root slices, broad noodles, bean skins and other ingredients, basically, you can say, as long as you want to eat can be put into the dish to cook. Many people don't like to make "Mao Blood Wanton", mainly because they think that there are too many ingredients in "Mao Blood Wanton", and it is too troublesome or can't be done well. There is no need to worry, it is very easy to do.

How do you make a good Mao Blood Wanton? Let's share it this way:

First, what is Mao Blood Wanton?

⒈ Mao Blood Wanton is Chongqing braised dishes, and the Northeast braised dishes a model, but also the same reason. Everywhere has its own braised dishes, Mao Blood Wanton is Chongqing braised dishes. Remember this, you will have a concept of Mao Blood Wanton.

⒉毛血旺, the name should be understood in Chongqing dialect. Mao, is the meaning of rough, random, with the Northeast stew "chaotic" is a meaning; blood Want, is fresh blood, just picked up, cooled and solidified into a block of animal blood. Because of the living environment in the farmhouse, it is mostly duck blood and pig blood. Hairy blood is stewed fresh pig's blood, blood alone is not enough, but also add in several kinds of internal organs, it is completely chaotic form of stew.

⒊毛血旺 with Chongqing hot pot, has its origins in Chongqing Shapingba magnetic mouth of the dock, is the boatmen eat meals. Nature are the same, animal offal. Only hot pot are cattle offal, large pieces, more, on the eaters to eat their own hot side; Mao Blood Want is a pig and duck mash, pieces of small, on the store a pot to cook well, do not need to eat their own operation. Later, the spicy hot, also out of Chongqing, drawing entirely on these two baby dishes, stand out.

Second, what are the characteristics of Mao Blood Want?

⒈ ⒈ waste into treasure. Sichuan cuisine home cooking, including traditional home cooking around the world, a basic feature, are used in the most common ingredients. Chongqing's Mao Blood Want and hot pot is more prominent, not only ordinary, and simply waste. From the origin, hot pot is the boatmen fished up in the river, the upper reaches of the slaughter of cattle abandoned intestines and stomach, clean up, hot soup scalding to eat, so heavy oil and heavy spicy and salty and heavy aroma, in order to suppress the obscenity of the cattle downstream. Hairy Blood Want is the same reason, are not able to do dishes in the hotel side of the waste, thrown and can not afford. So the idea of a pot to cook, and hot pot and hot pot reflected the food.

⒉脏为主. Whether the earliest duck blood or pig blood, pig lungs pig farm, or later added more tripe, squid or something, are miscellaneous, offal-based.

Highlighted spicy and fresh, colorful. Also hot pot like, this type of material obscene gas, must be under the heavy material, in order to hold down.

Third, hairy blood how to do with delicious?

⒈ material to be fresh. This does not need to explain more, not fresh offal filth is greater, eating is not refreshing.

⒉ Must be bone broth. Can not be replaced with white water, not to mention the use of thick soup treasure modulation, only pig bones hanging out of the soup.

⒊要真材实料. For example, pig blood and duck blood, the market is a lot of fake, to learn to recognize. I have a special answer, interested can find to see. Buy a fake, not delicious or small matter, eat the body is not good is a big deal. There are also tripe squid and other, formalin and other chemicals soaked out, to be especially vigilant.

Singed material to be diverse. There is a national standard for sunglasses, in the "Yu Cuisine Cooking Standard System". However, the family to do, according to their own tastes, to re-adjust the content of the ingredients. Generally speaking, meat dishes should have duck blood, tripe, pork, squid, luncheon meat. Vegetarian dishes to have soybean sprouts, golden needles, bamboo shoots, dry tofu.

Be careful to do is very simple:

The first step is to deal with the ingredients. Soak, wash, cut, and wait for use;

The second step, frying pan first stir-fried soybean paste; then add peppers, chili peppers and stir-fried; then add green onions, ginger and garlic stir-fried. Then add bone broth and cook for 5 minutes, fish out the seasoning, add chicken essence essence, salt, sugar and vinegar.

Step 3, blanch all the ingredients, fish out into the soup, served in the vegetable pot, sprinkled with chopped green onions or cilantro garnish. According to the customary Yu cuisine, but also popping pepper chili pepper hot oil last pouring out of the incense.

Main ingredients: 600g of duck blood, 500g of tripe, fat intestines 1, 100g of broad flour, soybean sprouts 500g

Seasonings: hot pot base 150g, oil, salt, green onions, ginger, garlic, light soy sauce, cooking wine, sugar, peppercorns, each in moderation

1, soybean sprouts removed from the root, washed and controlled dry, broad flour soaking water to be used, the fat intestines cut into rhombus-shaped slices, the hair maw cut 1.5 cm thick, and the pepper pepper. To be used

4, frying pan re-heated, into the vegetable oil, into the pepper frying incense, into the onion, ginger and garlic popping incense, into the hot pot base, stir-fry, add half a pot of boiling water to boil

5, into the broad noodles and duck blood boiled over high heat, down into the fat intestines, add a little salt, ? tbsp. sugar, 3 spoons of cooking wine, seasoning, a little old pumping color. Boil, taste the saltiness, adjust to the right saltiness, continue to cook for 3 minutes, put in the tripe, open the pot and cook for 1 minute to turn off the fire

6, all the ingredients in the pot fish out and cover the fried soybean sprouts, pour in the appropriate amount of broth, put on the chopped garlic, start another pot, put in 6 spoons of vegetable oil to heat up and pour on the garlic can be

Szechuan cuisine hairy blood wanton is how to

Every meal without a little spicy, really can not eat, every time to go out to order food, must be ordered Mao Blood Want.

Ingredients

Maohuat 100g

Duck blood 100g

Lunch meat 100g

Shrimp Optional

Onion 10g

Ginger 10g

Garlic 30g

Chili 10g

Peppercorns 10g

Hot Pot Base Half Bag

Pixian Bean Sauce 1 tbsp

Soy Sauce 1 tbsp

Icing Sugar Moderate

Maoliangmouwang's

If it's too much trouble, all those ingredients can be scalded together except for the tripe, which can be scalded for a few minutes at the end of the day. The ingredients aren't fixed, so you can add whatever you like, and most of the ingredients used in a hot pot can be added. The name of the dish is "Mao Blood Wanted", which means that the tripe and the duck blood must be there.