How to make a casserole spicy hot, what is the difference between spicy tang and casserole?

Ingredients: Potatoes [picture] Potatoes are a phase food.

Quail eggs [pictured] Quail eggs are half a pound of food.

Kelp [pictured] Kelp is a little bit of food.

A bag of flowering intestines.

A pinch of cheese rice cake.

Mushrooms [pictured] Mushrooms are a little bit of food.

Enoki mushroom [picture] Enoki mushroom is a little food that is restrained by food.

A bag of potato flour.

Green vegetables [pictured] A handful of green vegetables restrain food.

Tofu [pictured] Tofu is a small piece of food.

Cauliflower [pictured] cauliflower is a small piece of food.

Garlic [pictured] Four cloves of garlic.

Shallot [pictured] Two shallots are a food.

A small bowl of homemade pickles.

A little chopped mustard.

Pour two spoonfuls of oil over chili peppers.

Two spoons of hot pot base with clear oil.

Consume two scoops of oil. Recipe Preparation:

The practice of casserole spicy hot**11Wash and sort your favorite dishes and put them away.

The practice of casserole spicy hot**22Wash and sort your favorite dishes and put them away.

The practice of casserole spicy hot**33Take a clean bowl, put two spoonfuls of oil, squeeze the garlic into minced garlic, and put two spoonfuls of homemade kimchi.

The practice of casserole spicy hot**44Then put two spoonfuls of oil and peppers, two spoons of clear oil hot pot base (how much to put according to your taste, if you are afraid of spicy, put less, if you like spicy, put more) sprinkle with chives. The oil bowl is ready.

The practice of casserole spicy hot**55Put water in the soup pot and bring it to a boil, put two spoonfuls of salt in it, otherwise the dish will have no taste.

The practice of casserole spicy hot**66After the water boils, add the boilable vegetables (quail eggs, potatoes, flowering sausages, mushrooms, cauliflower, tofu).

The practice of casserole spicy hot**77Cook for 3 minutes and then add the well-cooked vegetables (enoki mushrooms, cheese rice cakes, potato flour, green vegetables).

The practice of casserole spicy hot**88Add water to a casserole and bring to a boil (it tastes better if you cook a pot of pork rib soup or chicken broth).

The practice of casserole spicy hot**99After the water in the casserole is boiled, scoop up the cooked vegetables with a colander and put them in the casserole, and then sprinkle in the chopped shallots.

The practice of casserole spicy hot**1010Pour two spoonfuls of soup in the casserole into the oil bowl, mix the oil bowl well, and dip it in the oil bowl when you eat, it tastes great, not worse than the one sold outside, and it is mainly hygienic.

Most of the casseroles are sintered with glaze, in which lead, arsenic and other harmful substances will be analyzed due to repeated heating, feldspar, quartz and other inorganic salts will also overflow, such as long-term consumption, will cause chronic poisoning in the body.

In winter, when the weather is cold, casseroles are becoming more and more popular, and Ms. Li is a typical example, she now feels that there are too many chemicals in other containers, and the casserole is back to basics, giving people a feeling of safety and health, and steaming makes people very appetizing, so now every meal at home is inseparable from a casserole.

Wang Yi, director of the Department of Diet and Nutrition of Guang'anmen Hospital of China Academy of Chinese Medical Sciences, introduced that casserole dishes should not be eaten often, because the ordinary casserole commonly used by everyone is mainly clay, adding feldspar and quartz, and is made by firing at high temperature.

Most of the casseroles are sintered with glaze, in which lead, arsenic and other harmful substances will be analyzed due to repeated heating, feldspar, quartz and other inorganic salts will also overflow, such as long-term consumption, will cause chronic poisoning in the body.

In addition, when stewing food in a casserole, due to the tight sealing, it is difficult for the odorous substances in the raw materials to overflow, and some valeric acid, valeraldehyde and low fatty acids are still stored in the food and soup, and harmful substances are generated in the thermal reaction.

The average loss rate of nutrients in food stewed in a casserole is high, especially the inorganic salts in animal and plant raw materials, such as calcium, phosphorus, iron, zinc, iodine, etc., the average loss rate of vitamin B1 and B2 is as high as 89%, and the loss rate of vitamin C is even more than 100%.

Therefore, when eating casserole, it is necessary to eat raw vegetables and whole grains to make up for the loss and deficiency of nutrients.

Malatang only has Malatang, and there can be a lot of delicious food in the casserole bureau, such as casserole noodles and the like.

The method of making the casserole Malatang is as follows:

Main spring wax season: 200g of tender tofu, 100g of chicken breast, 100g of beef, 100g of tofu skin, 300g of pig blood, 50g of wide flour, 2 baby cabbage.

Excipients: Appropriate amount of edible salt, appropriate amount of pork bone broth, appropriate amount of hot pot base.

Steps. 1. Cut the tofu into small pieces of moderate size.

Steps. 2. Fry in the oil pan until golden brown and remove it for later use.

Steps. 3. Cut the chicken and beef into small pieces and set aside.

Steps. Fourth, the pig's blood is balanced and cut into small pieces for later use.

Steps. 5. Stir-fry the hot pot base over low heat to make the red oil.

Steps. 6. Add an appropriate amount of pork bone broth and edible salt, and bring to a boil over high heat.

Steps. 7. After boiling, pour it into a casserole, add baby cabbage and wide flour and simmer for 5 minutes.

Steps. 8. Add tofu and tofu skin and simmer for 2 minutes.

Steps. 9. Add the chicken and beef.

Steps. 10. Add pig blood and simmer for 5 minutes.

The step is slippery.

Ten. First, the production is complete.

1. Prepare all kinds of ingredients, dragon fish, potatoes, white radish, quail eggs.

2. There are also green vegetables, mushrooms, broccoli, cauliflower, and oyster mushrooms, which can improve immunity and supplement various vitamins and trace elements.

3. Wash all kinds of ingredients and slice the rhizomes.

4. Pick small flowers for cauliflower and slice mushrooms. Blanch all under boiling water.

Zeling 5, Longli fish cut into pieces, add salt, eggplant wine, soy sauce, starch, marinate for 15 minutes, salt can be put more.

6. **, put the hot pot base in the casserole.

7. Add water or broth to bring to a boil, add salt.

8. Pour all the blanched ingredients into the pot, add flavor for two minutes, and it's done.

Both have their own ups and downs.

Malatang: It is a traditional specialty snack that originated in Niuhua Town, Leshan, Sichuan, and its most important feature is that it is not hot, tasteless, so as to laugh at the good family by the majority of consumers.

Casserole Malatang: It is a delicacy that puts Malatang in a casserole. In view of the limitations and shortcomings of traditional Malatang, we have summarized, innovated and improved in various aspects such as product taste and variety, business mode, profit control, and technical standards.

1. Different ingredients: The composition of Malatang ingredients is relatively fixed, in addition to the soup base ingredients, mainly including fish, meat, soy products, peeing beef balls, spicy hot noodles, cabbage, kelp; There are many types of casserole dishes, the main types are livestock meat, poultry meat, and aquatic products. Depending on the kind, the ingredients vary greatly.

2. Different degrees of health: there are many additives in Malatang food, and eating more is easy to induce esophageal cancer and cause gastrointestinal discomfort; Compared with spicy hot pot, sand celery rock pot dishes are more healthy and warm to the stomach, but the average nutrient loss rate of food stewed in casserole is higher than that of finger luck, especially the inorganic salts calcium, phosphorus, iron, zinc, iodine, etc. in animal and plant raw materials, and the loss rate of vitamin C is 100%. Therefore, when eating casserole, it is necessary to eat raw vegetables and coarse grains to make up for the loss and deficiency of nutrients.

3. Different containers: casserole dishes, using casserole to cook soup, strong heat preservation ability, porous texture, can absorb and release food flavor in a small amount; Malatang is only served on ordinary cooking utensils.

The seasoning recipe of casserole Malatang is generally exclusive and secret, and it will not be easily passed on, and even if it is told to you, it may not be possible to learn home or even go out to set up a stall in minutes by taking it. If you have the opportunity, you still come to Chengdu to take a walk on the spot, take our family as an example, in addition to skewers, steamed vegetables, bowl chicken, there are all kinds of Sichuan snacks and drinks, each of which also has the guidance of the master, you can do more to understand.

Hot pot ingredients. Bean discernment. Spices. Chili pepper. Pepper. Ginger. Scallions.