How to make homemade Malatang at home, how to make Malatang at home

Speed matching spicy hot: 1-2 bags of finished Chongqing hot pot base + mixed oil (butter + lard + salad oil or vegetable oil) 2-3 kg + 3 taels of chili pepper + 1 tael of pepper + appropriate amount of ginger and garlic (about 1 tael each) + mash 1 tael + chicken essence 1 tael + monosodium glutamate 2 + green onion white jin + grass fruit, fennel, cumin, sand kernels, bay leaves = OK!

Stir-fry procedure:1Put vegetable oil (or salad oil) in a wok, heat up over medium heat, and then keep warm over low heat for dozens of seconds to drain the fumes. Then put in butter and lard respectively, and after it melts, it will heat up slightly, and the mixed oil will be ready.

2.Put in the finished hot pot base and stir-fry (with low heat), add chili, ginger and garlic when the water is about to dry, and continue to stir-fry, until there is very little water vapor on the pot surface and the flavor of the base comes out, the base is ready. Note that because the finished base contains seasonings such as watercress, it is easy to paste the pot, so you must use low heat when stir-frying.

3.Mix with soup. - It is best to add fresh soup made from beef and pork bones to the pot.

4.Add Sichuan pepper, mash, chicken essence, monosodium glutamate, grass fruit, fennel, cumin, sand kernels, and bay leaves.

5.Add the green onion and boil for 10 minutes.

Key points:1The mixed oil must be ensured, and the soup made with oil is the characteristic of Malatang! Add a little rock sugar to the oil mixture.

2.The chili peppers should be boiled in water, broken, and fried with mixed oil before they can be put into the pot.

3.After the soup is ready, boil over low heat for 1 hour.

4.Add small grains of Coptis chinensis to the hot sauce to avoid fire.

The family version of Simple Malatang, a delicacy that eight-year-old children can make by themselves, what are you waiting for, make it. I like to pay attention to the works of the small ones, and a lot of food to meet with everyone.

Today, I will use my own steps to make Malatang to explain to you what basic elements are needed for a qualified bowl of Malatang. In this issue**, from the beginning of the skin-making to the filling, then the dumplings, and finally the boiled dumplings, the four elements lasted 5 hours, and Master Ye finally made a bowl of spicy hot, please use it slowly

Teach you how to make Malatang simple and delicious.

How to make Malatang delicious? String the vegetables and meat you like to eat, add cold boiled water, spicy buns, seasoning packets, sesame packets, and stir well.

How to make Malatang? Add a piece of hot pot base to the pot, add vegetables, bean skin, meatballs, vermicelli, stew for 1 hour, and finally have some noodles.

Put oil in the pot, stir-fry the base of the hot pot with refined salt, put the water to boil, and then put in the spicy hot meatballs and green vegetable noodles.

Stir-fry the cooked ingredients and vermicelli in the hot pot base until fragrant, and drizzle with chili oil.

Blanch all ingredients and cook in one pot.

If you want to eat Malatang on a rainy day, you don't need to order takeout, and today I will share a simple family version to make Malatang.

The practice of Sichuan Malatang is here, collect it and learn it together!

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.

Put the wok on the fire, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately. 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.

Prepare the main ingredients Wash the meat vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide squares; 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.

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

Dipping Dishes that have been blanched and matured are placed on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt according to your taste. To dip or not to dip, more or less up to yourself.

Red soup - the soup is red and bright; White soup - milky white in color; Clear soup - the soup is clear and white; Seafood soup – the soup is clear and bright.

2 sniffs. The hot soup that has just been boiled gives off a rich aroma. People stand far away, the tempting fragrance comes straight to the face, and when you want to smell it closely, the fragrance seems to be ......gone

3. Iron. They fly in the sky, they run on the ground, they swim in the water, they grow in the ground, they stand in the trees, and they dig ...... in the soilAnything that can be eaten can be scalded.

4 products. If you can drink the spicy soup of Malatang, you must taste the soup first, all kinds of soups, all kinds of flavors, who knows who eats them.

5 boiled. The base soup that has been blanched with various meats and vegetables has a more delicious and rich taste, and with a little flour, it has its own flavor (red soup noodles, bone broth noodles, clear soup noodles, seafood noodles......).）

6 bubbles Finally, you can also use the bottom soup to soak twist flowers, cakes, and steamed buns, and inhale all the delicious food in the soup into the cake.

Prepare a series of side dishes that we need to use, heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then pour in an appropriate amount of water, then add chili noodles, five-spice powder, pepper, salt, light soy sauce and other seasonings, and then pour a series of side dishes into the pot, cook and serve.

First of all, you must prepare your favorite ingredients, a hot pot base, a spoonful of Pixian bean paste, oyster sauce, sesame sauce, minced garlic, chicken essence and sesame oil. Heat the oil, add the bean paste and hot pot base, fry the red oil, then add the oyster sauce and add the water. Wait for the water to open and add the ingredients until they are cooked, then add the chicken essence and sesame oil, then pour it into a basin, pour in the prepared sesame sauce and minced garlic and eat.

Malatang, delicious and delicious, easy to learn, you can do it together.

The practice of Sichuan Malatang is here, collect it and learn it together!

The spicy hot method is simple and easy to learn.

Homemade spicy tang method 1 Ingredients: cabbage, chrysanthemum, fungus, bean skin, meatballs, osmanthus sausage, quail eggs, fish tofu, appropriate amount of Pixian bean paste, appropriate amount of spicy hot sauce, 1 thick soup treasure, 2 sections of green onions, 2 slices of ginger, Sichuan pepper, appropriate amount of chili pepper. Method:

1. Add a little soybean oil, wait for the oil temperature to rise, then add Pixian bean paste and fry the red oil. 2. Add ginger, green onions, and peppercorns to continue to stir-fry until fragrant. 3. Add an appropriate amount of warm water and add the old hen-flavored soup treasure (chicken soup can also be used).

4. After the soup in the pot boils, add various ingredients. 5. After all kinds of ingredients are blanched, add cumin, sesame seeds, aged vinegar, etc. according to personal taste.

Teach you how to make Malatang simple and delicious.

The spicy hot method is simple and easy to learn.

The practice of Sichuan Malatang is here, collect it and learn it together!

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.

Malatang, delicious and delicious, easy to learn, you can do it together.

The practice of Sichuan Malatang is here, collect it and learn it together!

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.