The bottom of the pot is made like this, what are the specific steps?

How to make "Malatang": Buy a pack of Malatang you like, soak it in boiling water for 4 8 minutes, and then put it in the ingredient package to eat. Its main ingredients are rice noodles, rice noodles, vermicelli, etc., which are made of rice, taro flour, potato starch, etc., and the ingredients are divided into vegetable packets and seasoning packets.

In addition to the "spicy" flavor, there are also three umami, chicken flavor, fat sausage flavor, fish flavor, braised flavor, etc. In addition to ordinary brewing, it can also be served cold.

Malatang base refers to the various raw materials and seasonings used in the production of spicy soup, mainly including beef bones, pork bones, chicken bones, seafood, spices, salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil.

1. The base soup is made of chicken bones, pork bones hanging fresh, adding more than 20 kinds of Chinese herbs such as grass fruits, cloves, sand kernels, cinnamon, etc., using chicken bones, pork bones, mushrooms, scallops, etc. as raw materials, extracting the active ingredients after low-temperature crushing, making high-purity, high-quality seasoning base, fully retaining the unique high protein, calcium, peptide and other nutritional elements of the raw materials, the dishes taste good, the soup is delicious, and the spicy and dryness is relieved.

2. Spice formula, 5 grams of white buckle, 5 grams of grass fruit, 3 to 5 grams of Sannai, 3 to 5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of sage, 5 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

Ingredients: 1 bag of sausages.

6 shiitake mushrooms. 1 tofu skin.

100 grams of fried tofu.

1 piece of kombu. 1 potato.

1 lotus root, 1 handful of oily lettuce.

Fish balls to taste. Excipients salt.

Appropriate amount of hot pot base.

1 bottle of chicken broth powder. Pepper to taste.

Tahini to taste.

2 tablespoons pepper oil.

1 tablespoon sesame oil. 1 tablespoon oyster sauce.

1 2 scoops. 1 4 tablespoons of leek flowers.

1 scoop light soy sauce. 1 4 tablespoons of sugar.

Appropriate amount of white sesame seeds.

20 grams of garlic. 20 grams of ginger.

20 grams of green onions. A little secret to the ingredients.

Add the soup treasure to the water, stir well, and bring to a boil.

The soup is thicker and more delicious.

The practice of spicy hot.

1.Prepare the materials.

2.The sausage is cut at a shallow bevel on both sides. All strung together with bamboo skewers3Wash the shiitake mushrooms and cut the cruciferous flowers on top.

4.Wash the kelp and cut into diamond-shaped pieces.

5.Wash and peel the lotus root and cut into thick slices.

6.Wash and peel the potatoes and cut into thick slices.

7.Wash the tofu skin and cut into thick strips.

8.Cut the green onion, ginger and garlic into pieces.

9.Heat the oil in a pan (1 times more than usual) and add the green onion, ginger and garlic 10Stir-fry over low heat until the green onions are slightly browned.

11.Add the spicy sauce, simmer over low heat, and stir-fry until the red oil comes out.

12.Add water, (chicken broth, pork bone broth, beef bone broth is best) until the pot is 8 minutes full. Add salt, chicken powder and pepper to taste.

13.After boiling, scoop up the green onion, ginger, garlic (you can also leave it out, just to make the soup look clear), put in the skewers, and blanch them.

14.Dipping sauce: 2 tablespoons of sesame paste, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of sesame oil, 1 2 tablespoons of oyster sauce, 1 4 tablespoons of leek flowers, 1 tablespoon of light soy sauce, appropriate amount of garlic paste, 1 4 tablespoons of sugar, appropriate amount of cooked sesame seeds.

Preparation of spicy hot stock:

Ingredients: 1 piece of pork bone, 1 piece of chicken skeleton.

The excipients include 1g of chili pepper, 1g of Sichuan pepper, 1g of sesame pepper, 2g of cooking wine, 1g of ginger and 1g of green onion.

1. First of all, the main ingredients we choose are pork bones, chicken bones, and duck bones, and the auxiliary materials are chili, pepper, pepper, cooking wine, ginger, and green onions.

2. Put peppercorns and peppercorns into gauze bags to prevent astringency in the mouth from eating in the soup.

3. Cut the ginger into slices, cut the green onion into segments, and set aside.

4. Next, put the three kinds of bones through hot water to remove the fishy smell, and put the three bones in after the water is boiled.

5. Add an appropriate amount of cooking wine, turn on a high fire, and then take hot water, and wait until the water is boiled again, and you can take out the bones.

6. Okay, the water is already boiling, turn off the heat, take out the bones, and pour out the water.

7. Add water to the pot again, **, and then put the bones in.

8. Then put it into a cloth bag with pepper and pepper, put in green onions, ginger, put a little chili, boil over high heat, turn to low heat and boil for 7 to 8 hours, you can use it. Okay, the soup stock is done.

Ingredients: salad oil, butter, rapeseed oil, ginger, rock sugar, garlic, green onions, sugar Pixian watercress 1, three oils mixed Add rock sugar and stir-fry over low heat.

2. Add Pixian bean paste and fry it over low heat (at least half an hour), you can't carbonize the sugar, otherwise it will be bitter, and then put in the medicinal powder and fry it.

3. Add the auxiliary ingredients ginger, garlic and green onions, and after the ginger and garlic come out, remove the stir-fry ingredients from the pot.

Precautions: 1. When frying sugar, you can only use low heat, the sugar must be fried until it melts, and it can be soaked on the oil surface (if the bubble is golden brown, you can no longer use it, otherwise the soup will be bitter), so that the soup will be red and bright and there is no sweetness in the soup.

2. Douban must be authentic with Pixian Douban, and there are many other products that are unqualified or have an improper taste 3. It is best to use rapeseed ** (that is, non-refined oil), and the color and flavor of the base material are better than refined oils such as salad oil.

The method of stir-frying the spicy hot base recipe worth 10,000 yuan can be learned in a few minutes to open a store.

Answer: Malatang base is a variety of raw materials and seasonings used in making spicy hot soup, mainly including beef bones, pork bones, chicken bones, seafood, spices, salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil. The base soup is made of chicken bones and pork bones, and more than 20 kinds of Chinese herbs such as grass fruits, cloves, sand kernels, and cinnamon are added at the same time. It is also equipped with a high-purity and high-quality seasoning base made of modern food biotechnology, using chicken bones, pork bones, mushrooms, dried scallops, etc. as raw materials, extracting active ingredients after low-temperature grinding, fully retaining the nutritional elements of high protein, calcium, peptides and other unique raw materials.

Not only the dishes that come out of the shabu are good in taste and original, but also the bottom soup is delicious, and it relieves spicy and dryness, so you don't have to worry about getting hot, and it can also play a role in supplementing calcium, maintaining nourishment, and appetizing and smooth.