How to make Mao Cai delicious, and how should Mao Cai be made delicious?

Mao Cai is a special snack in Chengdu, as a fast food version of hot pot, the practice of Mao Cai is indeed very "fast food", the owner of Mao Cai Shop holds a bamboo drain, and guests can choose dishes. Then to make your own flowers, you can refer to my practice:

Ingredients: 200 grams of tripe, 50 grams of mushrooms, 100 grams of tofu skin, 100 grams of fried tofu, 1 section of lotus root, 1 potato, 150 grams of cabbage, 30 grams of black fungus, 50 grams of cold powder, half a package of hot pot base.

Preparation: 1All ingredients are washed, the slices of the slices, the dices of the dices.

2.If you want to have lower calories, you can remove the red oil on the surface, and add water to the hot pot base to make such a pot base. 3.

After boiling over high heat, start adding the ingredients, starting with the most resistant to cooking: add senzhang (tofu skin), fungus, lotus root, fried tofu, potatoes, and mushrooms. 4.

Cook until the potatoes are cooked through, add tripe, cabbage, lotus root and rice powder, and then turn off the heat after boiling again. 5.The cooked dishes are put into the bowl, and the taste of the bottom of my pot is quite strong, omitting the stir-fry at the bottom of the bowl, and only leaving some garlic and green onions on the surface.

6.The last few spoonfuls of the spicy soup are poured over the surface of the onion and garlic and you can start.

Stir-fry the bean paste until fragrant, add water, put hot pot meatballs, bean skin and other vegetarian dishes you like, and stew in one pot.

Sichuan cabbage should be made into Sichuan steamed vegetables to be delicious, Sichuan steamed vegetables are made with hot pot base as raw materials, and lotus roots, potatoes, oyster mushrooms, etc. can be made.

Ingredients: 80 grams of hot pot base, 80 grams of lotus root, 140 grams of potatoes, 44 grams of oyster mushrooms, 66 grams of lettuce, 131 grams of mung bean sprouts.

Excipients: 11 grams of garlic, 2 green onions, 1 teaspoon of soy sauce, 1 teaspoon of chili oil, 2 grams of Sichuan pepper powder, 1 gram of monosodium glutamate.

1. Wash the lettuce and bean sprouts, peel and slice the lotus root and potatoes, tear the oyster mushrooms into small pieces by hand after washing, chop the garlic and chop the green onions.

2. Heat the oil in the pot, pour the hot pot ingredients into the pot and stir-fry until fragrant.

3. Add water. 4. Bring to a boil over high heat and add oyster mushrooms.

5. After boiling again, add the potato slices and lotus root slices.

6. Add lettuce after the potatoes and lotus root slices are cooked.

7. Pour in the bean sprouts.

8. Add a little salt to taste and turn off the heat.

9. Put chili oil, a little soy sauce, Sichuan pepper powder, monosodium glutamate, minced garlic and chopped green onion in a bowl, then put the cooked vegetables into a bowl and mix well.

10. Diagram of the finished product of Sichuan Maocai.

Notes:

There is no limit to the raw materials of steamed vegetables, similar to strings of incense and hot pot, anything can be soured, and anything can be served. Maocai is a fast food with Sichuan characteristics.

The practice of boiling vegetables.

Ingredients: hot pot powder, cauliflower, fungus, black black bean sauce, garlic, ginger, hu.

Accessories: rice cake, oyster mushroom, lotus root, potato, lettuce, grass fruit, fragrant fruit, cumin, cinnamon, white button, fragrant.

Step 1Prepare the stir-fry seasoning: Finely chop the black bean drum and chop the garlic.

2.Put oil in the pan and stir-fry the watercress first.

3.Add black tempeh, garlic and ginger and continue to stir-fry until fragrant.

4.Add a small half pot of broth, or water, put it in the marinade box with the spices in the ingredients, sprinkle the pepper and peppercorns, bring to a boil, and simmer for 20 minutes.

5.Soak the fungus and hot pot powder in advance to soften.

6.Wash the ingredients and cut them into small pieces.

7.Place the dish in the boiled soup base.

8.Depending on the amount of dishes, high heat for 5-10 minutes, it's fine.

9.In a bowl, add sesame oil, Sichuan pepper oil, monosodium glutamate and salt, finely chop the green pepper and millet pepper, and cut the coriander into sections.

10.Scoop up the vegetables and put them in a sesame oil bowl, add an appropriate amount of soup, sprinkle with green peppers, millet peppers and coriander, and you can do it.

Mao Cai is a small hot pot. It's about the same as a hot pot. Stir-fry the hot pot ingredients with oil first, then add a little water to boil, and add all kinds of dishes until cooked. But it's not as delicious as the one in the store. It's because it needs old soup and old ingredients to be delicious.

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of fragrant mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

The practice of Sichuan steamed vegetables is one.

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of fragrant mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Production procedure: 1. Make brine. Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, the foam is removed to form brine.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

Mao Cai, that is, put all kinds of vegetables: bean sprouts, lotus root slices, tofu, green vegetables, etc., put in a bamboo weaving"Hats"and then put it in a pot of spicy old soup to cook.

The old soup here has the following recipe.

That is, the soup of stewed chicken, pork ribs or pork, in addition to the main ingredients, should also add pepper, spices, pepper, cinnamon, sand kernels, beans, cloves, tangerine peel, grass fruit, cumin, kaempfer, white blue, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add spices such as green onions, garlic, soy sauce, brown sugar, etc., to facilitate the preservation of the soup. The varieties of the above seasonings can be based on the market**, not indispensable, but the commonly used seasonings should account for more than half.

The amount of seasoning depends on the amount of the main ingredient, which is the same as that of a general stew. Spices that are not easy to pick out should be wrapped in gauze. Cut the main ingredient into small pieces, wash it, put it in the pot, add seasoning, add water (slightly more than normal), cook the main ingredient, remove the meat and eat it, and pick out the seasoning.

Serve the soup in an enamel jar, let it cool and store it in the refrigerator. When stewing chicken, meat or pork ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the amount is halved), and add an appropriate amount of water (the amount of water depends on the amount of old soup, but the total amount should be slightly more than the normal amount). After the main ingredient is cooked, the soup can be left according to the previous method.

Repeatedly, you can get the "old soup".

A good soup base is indispensable for a delicious steamed dish. How do you make a good soup base? Let's do it together!

1. Generally, the soup base of delicious steamed vegetables is made of broth. So, how do you make dashi? It takes about four hours to select fresh beef stick bones, chicken racks, and pork bones, plus Sichuan pepper, pepper, and ginger slices, until the soup is completely beige white, and at the same time, it exudes a strong bone aroma.

This means that your stock is in place.

2. Prepare the base, of course, if the base is successfully made, it is completely okay to eat it as a hot pot with your family. Put oil in the pan, fry the bean paste, and when it is to a certain extent, add garlic, ginger, and black black bean sauce and continue to stir-fry several times. Add the boiled stock to it, put it in a spice packet and sprinkle with pepper and peppercorns.

A perfect dish of Chengdu steamed vegetables is ready. The deliciousness of the steamed vegetables is mainly related to the prepared ingredients, and the time-honored restaurants generally have their own unique secret recipes. However, if you want to eat the soup stock after the fire, you can directly cook it with the stock, and the taste of the boiled food does not have to be inferior to the spicy taste.

Loading steaming vegetables.

"Mao Cai" is a specialty of Chengdu, and if you think this is a dish, you are very wrong, it is just a practice. The dishes made in this way are called "steamed vegetables". The word "risk" is a verb here.

Prepare a pot of spicy and fragrant soup, and use a bamboo spoon to pack the dishes, usually one spoonful is one serving. Cook in a pot, then serve in a bowl and scoop another spoonful of the soup by the way. There is no limit to the raw materials of steamed vegetables, which is similar to strings of incense, anything can be soured, and anything can be served.

There are meat and vegetarian dishes, but it is said that the cooking is too heavy and should not be eaten often. The difference between steamed vegetables and skewers of incense is probably that the soup of steamed vegetables can also be drunk, and the bottom of the pot of skewers of incense is estimated that no one dares to scoop it into their mouths with a spoon.

To summarize the steamed dishes: it is a dish cooked in the soup prepared with traditional Chinese medicine and various spices, such as a variety of well-known steamed dishes in Chengdu that are respected by exclusive secret spices. The soup is made of dozens of harmless Chinese herbs, supplemented by secret seasonings and commonly used seasonings, which are not numb in hemp, not spicy in spicy, suitable for all ages, strengthen the spleen and stomach, do not get angry, and do not defeat the stomach.