What is the difference between traditional Malatang and new Malatang?

Traditional spicy tang to Zhang Liang Yang Guofu.

As a representative, it belongs to the northern Malatang, and the characteristics of the taste are the addition of sesame sauce, and the second is that the taste is relatively simple, mainly spicy and not spicy. The new style of Malatang is that the flavor type is more complex, drawing on the practice of hot pot, and the fresh fragrance is more prominent, and the second is to add new flavors, such as tomato, sauerkraut and other flavors. The representative brands are Chongqing's every flavor and guest, boiled brother, Chengdu's Sangu and so on.

In addition, the traditional Malatang decoration style is more casual or nostalgic, and the new Malatang decoration is more focused on loft modern style.

There are certain differences between traditional Malatang and new Malatang in terms of taste, type and decoration style. In general, the traditional Malatang is relatively simple, while the new Malatang is more diverse.

Taste: The traditional Malatang is represented by the northern Malatang, which is mainly spicy and non-spicy in taste, and sesame sauce is generally added. The new Malatang borrows from the practice of hot pot, with a more prominent flavor and new flavors, such as tomato and sauerkraut.

Types: In addition to the traditional Malatang, new Malatang brands such as Meiwei Yike and Boiled Brother have also appeared, further expanding the types and flavors of Malatang.

Decoration style: The decoration style of traditional Malatang is more casual or nostalgic, while the new Malatang is more focused on loft modern style and focuses on creating a unique dining atmosphere.

To sum up, there are obvious differences between traditional Malatang and new Malatang in terms of taste, type and decoration style. When choosing, it is possible to choose the right type according to personal tastes and preferences.

Malatang can be said to be the predecessor of Malatang hot pot, and it can also be said to be a simplified version of hot pot. The difference is that when you wear both meat and vegetables on bamboo skewers, when you eat them, you put a large handful of meat and vegetables on bamboo skewers into the tumbling red soup, and the authentic way to eat them is to eat them one by one. The ingredients used in Malatang and hot pot are generally the same, and the biggest difference between Malatang and hot pot is that it is simple and fast.

I think Malatang is more delicious.

Malatang is more delicious. Spicy mix without soup is a kind of food that needs to be stirred; And Malatang can not only choose its own food, but also have delicious soup.

The spicy mix is the kind that has no soup, and the seasonings are moderate. Malatang is a bit of a small hot pot feeling. I prefer Malatang. It's spicy and spicy, and you can also drink soup, which is very nutritious.

There is a big difference between the boss of the spicy and spicy mixing methods, it is to eat the spicy mixture, which is to blanch the vegetables and mix them into a spicy flavor to eat.

First of all, Malatang is boiled with broth, and then some original soup will be added when scooped out; But the spicy mix is to cook these ingredients and mix them with sesame sauce and chili vinegar to make a delicate attack, I think the spicy soup is delicious.

There is no difference in the method, just one has soup and one does not have soup, I think Malatang is more delicious, because the taste of soup will be more perfect.

One has soup and the other has no soup, and the method of making it is not the same, and the additives that need to be mixed are not the same, and the cooking method of the ingredients is different, the overall structure is different, and I personally feel that Malatang is more delicious.

The difference between spicy mix and spicy tang is that one is dry mixed and the other is boiled in soup.

Differences: Different tastes, different ingredients used.

Difference 1: The taste is different.

Difference 2: The ingredients used are different.

Spicy is mainly made from chili peppers, Sichuan peppercorns, Sichuan salt, monosodium glutamate and cooking wine. Spicy mainly includes dried red pepper, Sichuan pepper, star anise, cumin, edible oil, salt, sesame and other raw materials made of condiments.

Ingredients: 150 grams of dried chili peppers, 10 grams of green onions, 10 grams of garlic, 20 grams of ginger, 100 grams of Pixian bean paste, spices (5 grams of grass fruit, 5 grams of cinnamon, 5 grams of star anise, 3 grams of cloves, 5 grams of white cardamom, 2 grams of vanilla, 3 grams of grass rows, 5 grams of Sannai, 5 grams of fragrant fruit, 3 grams of cumin, 2 grams of bay leaves), 10 grams of rock sugar, 150 grams of butter, 50 grams of lard, 50 grams of rapeseed oil, 5 grams of Yongchuan tempeh, 25 grams of mash juice.

Production: 1. Make dried chili peppers into glutinous chili peppers, cut 10 grams of ginger and garlic into centimeter-square dices, and cut 10 grams of ginger into cubes for later use; Yongchuan tempeh chopped into mung bean-sized grains; Rock sugar mashed; Rapeseed oil is cold after being refined; Boil the butter into the pot, add ginger and green onions and burn until ninety percent hot, remove the ginger and green onions and let them cool for later use; Soak the spices in boiling water for 2 minutes, drain and grind into peanut-sized pieces.

2. Put butter, lard and rapeseed oil in the pot, fry the glutinous pepper and Pixian bean paste over low heat for 10 minutes when it is hot, add spices and stir-fry slowly over low heat for 10 minutes, and fry the remaining ginger and garlic on low heat for 5 minutes when the fragrance is overflowing and the bean paste is crispy, and fry the tempeh, rock sugar and mash juice over low heat for 5 minutes.

Note: Add 1000 grams of fresh soup, 10 grams of chicken essence, 10 grams of dried chili peppers, 8 grams of Sichuan pepper, and 10 grams of rock sugar to the table, and serve after boiling.

Technical key: After the glutinous pepper and Pixian bean paste are put into the pot, they should be fried slowly over low heat, and the stir-fry time must be enough, generally about 10 minutes, so as to ensure the fragrance of the hot pot; After adding tempeh and rock sugar, don't fry it for too long, fry it over low heat until the chili blocks in the bean paste are crispy, that is, the fisheye bubble in the industry can be cooked, otherwise the hot pot will paste the pot when it is hot.

Buy Chongqing's hot pot directly and then add a lot of chili peppers, garlic, peppercorns, star anise, and put the ingredients you like to eat, and boil them for half an hour, and it will be very delicious.

Well, I'm the best at this, the most important thing is the base, I must buy the authentic Chongqing to make the authentic taste. Preferably autumnal.

Malatang and Malatang are two types of food that we like very much, and Malatang and Malatang are also very hot now, so do you prefer Malatang or Malatang? Let's discuss it today.

First, we prefer spicy mix. We all know that spicy salad is a very convenient food, and it is also very delicious to eat. The ingredients needed for spicy mix are hot pot meatballs, vegetables, vermicelli, etc., and we cook these ingredients in advance and let them cool.

Then we put the seasoning in a basin, the main seasonings are oil, salt, sauce, vinegar, sesame paste, and then we pour them into the bowl according to a certain proportion, then stir well, and then pour the ingredients that have been cooked before, bend the object and then continue to stir with chopsticks, and after all the stirring is smooth, we can eat spicy mix. The production method of spicy mix is very simple, and the spicy mix is also very cheap, we can see the spicy mix sold on various small vendors, so the spicy mix is very hot now. That's why we prefer spicy mixes.

Second, we prefer Malatang. Malatang is also a kind of food that we like very much, and Malatang has been popular for many years, in Sichuan and other regions Malatang is a very popular food, Malatang is also a popular snack across the country, we can see that there are many Malatang restaurants in every city, we can see that the production of Malatang is also very simple. We first prepare the ingredients, then prepare the hot pot base, then boil the water, put the hot pot base in to cook, if the taste is boring, we can add some oil, salt, sauce and vinegar, and then wait for the water to boil and then dismantle the bend, we put the prepared hot pot ingredients in.

Cook hard-to-cook foods first, such as hot pot meatballs, etc., and then put some easy-to-cook vegetables in first, and lettuce at the end, lettuce is the easiest to cook. When the food is fully cooked, we can eat it. Malatang is also a kind of food that many people like, and everyone often chooses Malatang when ordering takeout, so Malatang is also very hot.

That's why we prefer Malatang.

I like Malatang, because Malatang doesn't feel dry when it tastes, and the scum inside the branch is the ingredient we like to eat And Malatang has many shops, and the spicy flavor in each store is different.

I like Malatang. There is soup in the spicy tang, and there is no soup in the spicy mix, and it can be eaten after stirring.

The practice of spicy hot.

Ingredients: Dried chili peppers to taste.

Tahini to taste.

Red 99 Choose according to the level of spiciness.

Pixian bean paste 1 tablespoon.

Oil: Appropriate amount: 2 scoops of oyster sauce.

Essence of chicken a little.

Salt a pinch of potato chips to taste.

Spicy hot noodles Appropriate amount.

Enoki mushrooms to taste.

Vegetables to taste.

Paprika thirteen spices.

Sesame sesame oil.

Method: Put the prepared chili powder into an oil-free and water-free container (to prevent jumping) and add a little salt, thirteen spices, sesame seeds, put an appropriate amount of oil in the pot, when it first starts to smoke, turn off the heat, let it dry for five seconds, pour in half of the oil, stir, stir evenly, pour the other half This step to prevent the oil from being too hot Fry the chili oil paste If you have chili oil at home, you can skip this step.

Beef gluten noodles need to be soaked 12 hours in advance to soften.

Prepare dishes: Potato slices, you can soak them with noodles (they don't break when cooked), and you can choose your favorite side dishes and put them in my favorite spinach, coriander, kohlrabi, enoki mushrooms, fungus, and rice cakes.

The point is to fry the base, heat the oil, add the green onions, ginger and garlic and stir-fry until fragrant, and then remove the dried chili peppers. Add a small piece of red 99 (if there is no base, you can also replace it with other hot pot bases), a spoonful of Pixian bean paste, oyster sauce and stir-fry until fragrant, add water, taste a mouthful of soup after boiling, look at the saltiness, according to your taste, put salt and chicken essence (be sure to fry over low heat until the red oil comes out) on the other side, take out the sesame paste, add the soup, mix well, set aside, the soup is boiled, boil the water, cook the vegetables, cook the noodles (this step will not be detailed, it should be cooked) is cooked, put it in a bowl, add the boiled soup, and arrange the sesame paste inside, put in the chili oil (how much spicy you can eat), pour in sesame oil, and eat.

He Jiong has the same milk spicy hot, let's learn together.

The taste and spicinessness are not the same, the taste can be selected according to personal taste, the spiciness is the hottest butter hot pot, the more you eat, the spicier it is, don't buy it if you can't eat spicy.

The taste will be different depending on the brand, so you can try it.