Is Malatang delicious because the soup base is good or the ingredients are good?

We like to eat Malatang, but Malatang is delicious because of its soup or ingredients？In fact, in fact, whether Malatang is delicious or not, the key is how to boil the soup base, and various ingredients are added casually. So how should we boil it?

1.Malatang is one of the most distinctive "delicacy" in Sichuan and Chongqing. The large and small spicy shops and stalls that dot the streets can be described as beautiful scenery of Sichuan and Chongqing.

Malatang is a folk snack in Sichuan, and it is the crystallization of the wisdom of many people. Spicy hot food is the common destiny of food. The vegetables and fish were carefully threaded on the skewers and pushed into the boiling soup one by one, which was really going to the soup.

There is no elaborate cooking process, they are just mixed together by humans, contaminated with each other's flavors, and can no longer be separated.

.So how do you make a delicious spicy hot pot?

Ingredients: side dish, green onion, ginger and garlic, pepper, pepper, bean paste, spicy sauce, salt, soy sauce, sesame paste.

Method: Prepare some meatballs, foods that melt naturally (such as sausages), wash a little rape, green onions, lotus root slices, baby cabbage, enoki mushrooms, wide noodles and other side dishes that you like to eat.

Prepare some onions, ginger, pepper, garlic, dried chili; Pour the oil into the pan and heat it, add the green onion ginger, dried chili, pepper, garlic and stir-fry until fragrant, spicy and stir-fry; Then add the red oil of bean paste and spicy sauce to the pot; Add water to the pot, which should be set according to how much you cook the vegetables, and cook for five minutes.

After boiling the spicy taste, remove the residue inside; Add the meatballs to the pot, then cook, then add vegetables, vermicelli, fungus, etc.; Then add salt, soy sauce and tahini to the pan. Cook and it's ready to cook; Soy sauce, sesame paste, and then add hot pot base, it is particularly delicious, you can add a lot of other ingredients, this is a relatively simple method, the method is relatively simple, you can put whatever ingredients you like to eat.

Malatang is delicious because they add a lot of food flavors in the production process.

I think Malatang is delicious and inseparable from the soup base and ingredients.

The deliciousness of Malatang has something to do with the ingredients in the soup.

In fact, there are big factors for him in these aspects.

Materials

Dried sea pepper segments Appropriate amount of mountains and mountains.

Sichuan peppercorns to taste.

Star anise: 2 pcs.

Ginger is a small piece of loss wheel.

Garlic to taste.

Essence of chicken to taste.

Salt to taste. 1 green onion.

The preparation of the spicy hot soup base1.Pour an appropriate amount of oil into the pot, and after the oil is hot, put the dried sea pepper, Sichuan pepper, and star anise into the pot and stir-fry until fragrant.

2.Put two tablespoons of Pixian bean paste into the pot and stir-fry until fragrant.

3.Add the ginger slices and green onions.

4.Pour in an appropriate amount of water.

5.Put an appropriate amount of salt and chicken essence in the pot, turn to low heat and boil for 5 minutes after boiling, and the spicy soup base is ready.

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.

1. The four oils (butter, lard, sheep fat, soybean oil) have specific brands and proportional requirements in the formula.

Butter: Adds mellow flavor to the soup base.

Lard: Increases the freshness of the soup base.

Sheep fat: The main function is to improve freshness, but the sheep fat itself has a large smell, so the dosage is relatively small.

Soybean oil: anti-greasy.

2. Bean paste: to increase the flavor and freshness and color, it is necessary to fry the sauce fragrance over low heat when stir-frying (there are specific brand requirements, and the taste of different brands is also quite different).

3. Tempeh: freshness and fragrance (need to be chopped to facilitate the flavor to be integrated into the oil, but should not be too broken, if it is too broken, the soup will be dark and turbid in color, affecting the appearance.)

4. Rock sugar: to enhance freshness, make the soup taste sweet, and also increase the color and brightness of the soup.

5. Coriander seeds: remove the smell and increase the flavor to promote appetite (after crushing, use secret ingredients to soak, the fragrance is fast and not easy to fry).

6. Red sesame pepper: remove the smell and increase the flavor, and focus on the fragrance of the pepper.

7. Green sesame pepper: remove the smell and increase the flavor, remove the peculiar smell, and increase the hemp degree of the main ingredient (the selection of green sesame pepper species has a great impact on the hemp degree of the base material, and the hemp degree of different types of green sesame pepper varies greatly).

8. Pepper noodles: rich in capsaic, red pigment is mainly used for flavor and coloring.

Homemade spicy hot.

Spare ingredients: 1 pinch of cumin, a little peppercorns, a few rock sugars, 1 small bunch of fresh rattan pepper, appropriate amount of chili oil, 1 grass fruit, appropriate amount of cumin, appropriate amount of sesame seeds, 2 bay leaves, 3 star anise, 1 small piece of cinnamon, a little bean paste, appropriate amount of dried red pepper, 180 grams of butter, appropriate amount of broth, 180 ml of rapeseed oil;

Production process: The first step is to make the soup base, put the wok on the fire, mix the rapeseed oil and butter into the pot, burn to 6 hot, put in the cut ginger slices and peppercorns, fry the fragrance, put the bean paste into the pot and stir-fry for a while;

The second step is to put the prepared broth into it, add rock sugar, salt, dried red pepper and all the spices, after it is boiled, use a spoon to skim off the foam, the bottom of the spicy hot pot is ready, and then prepare the ingredients according to personal preferences;

The third step, prepare an appropriate amount of cabbage, pick and wash it, control the moisture, peel the potatoes and clean them and cut them into slices, cook the quail eggs in the pot in advance, and then peel them.

The fourth step is to put the soup base on the fire, keep it boiling slightly, boil all kinds of ingredients for a while according to the difficult ones, then put in the easy-to-cook ingredients, blanch all of them, and then put all the scalded ingredients into a bowl;

The fifth step is to pour some soup, then add chili oil and sesame oil to taste according to personal taste, sprinkle with fried sesame seeds and cumin, and those who like sesame sauce can also be paired, and you can start to enjoy.

The spicy soup base is personally thought to be boiled in a large bone pot of pig, which is relatively more delicious, and in addition, you can also use the chicken soup stewed by the old hen to make the soup base.

The spicy soup base is boiled with a chicken skeleton, so that the soup stock is boiled, and then made into spicy tang, so that it will be delicious.

The preparation of the spicy hot soup base

Heat the oil, add the green onion, ginger and garlic to fry the fragrance, add the bean paste, hot pot base, pepper, Sichuan pepper, stir-fry evenly, fry until the hot pot base is completely melted, add water, pour in a bag of pure milk and boil, and use a colander to remove the residue.

Ingredients: sesame paste, soy tofu, leek flowers, appropriate amount of sugar, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, 1500 grams of clear soup, 250 grams of butter, 150 grams of bean paste, 100 grams of tempeh, 15 grams of rock sugar, 50 grams of chili pepper, 50 grams of minced ginger, 10 grams of Sichuan pepper, 15 grams of refined salt, 30 grams of cooking wine, 100 grams of mash juice.

Method: 1. Put the wok on the fire, boil the vegetable oil to 6 ripe, add the watercress to make a crispy, quickly add ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup.

2. Add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, grass fruit and other condiments.

3. After boiling, the foam is removed to become brine.

The soup base plays a decisive role, so it is very important to choose good ingredients and seasonings! The blanched dishes are not only delicious, but also delicious soup or old bottom, relieving scalding and dryness, without worrying about getting hot, and can also play a role in calcium supplementation, maintenance and nourishment, and appetizing effects.

Let's share with you the practice of spicy and fragrant Malatang! Speaking of Malatang, it's a delicacy that makes people's mouths water. Not to mention that the birthplace of Malatang is in Sichuan and Chongqing, in Beijing alone, some netizens have listed the top ten must-eat Malatang in Beijing.

And several other Malatang bigwigs such as Yang Guofu Malatang and Zhang Liang are not as popular as Malatang. Once upon a time, I had the experience of sitting in front of an unclean Malatang car with a group of strangers in the cold wind and eating the special Malatang wet? Although the hygiene status of Malatang has become a hot topic, and there are some unscrupulous merchants who want to taste the non-mountainous raw materials of Malatang, Malatang has always left it in people's hearts"Delicious"、"Affordable"with"Satisfied"impressions.

As for the spicy hot seasoning or the spicy hot base you asked?

Malatang generally doesn't need a dipping sauce, so should you ask about the Malatang base? Actually, just like eating curry in India, you can't find the so-called"Absolutely"The recipe, Malatang is also based on the experience of each store, each with its own characteristics, recipes and taste characteristics. For example, Zhang Liangying's Malatang (why do you like to join in the fun so much today) When it comes to the soup base, it is relatively light, and the taste of Malatang roadside stalls is very different, but there are still many fans who like it, so it is difficult to adjust, and choosing what you like is the most important thing.

Today, Amway has a more formal prescription and shares with you a few tips for making your own maratang base, so that you can make delicious and safe healthy maratang base at home. The most important thing to make the bottom of the pot is to boil the soup and stir-fry. A good malatang soup not only does not get hot, but can nourish and appetize, while the stir-fried sauce pays attention to the heat.

"How to make Malatang delicious soup base is very important", let's take a look!

First of all, let's take a look at how to make Malatang delicious:

Ingredients: vermicelli, spinach, purple sweet potato balls, mushrooms, rice cakes, kelp, etc. Steps: 1Heat the oil in a pan, the oil is hot, add the ginger, garlic slices and stir-fry until fragrantPour in the stock and bring to a boil.

3.Put purple sweet potato balls, mushrooms, rice cakes, and kelp in a pot and cook them in turn for 4Then add the vermicelli and cook it.

5.Add the spinach and cook.

6.Add an appropriate amount of salt and bean paste.

7.Flip it, and you can eat it out of the pot.

Tip 1Spinach cooks easily, so put it at the end to cook.

Tips: The ingredients used in Malatang are easy to cook, and you don't need to cook it for too long, otherwise the taste will not be very good.

Malatang recipe: Beer County Douban dried red pepper star anise a small amount of jujube A small amount of wolfberry A small amount of cinnamon A small amount of dried Xianggu A small amount of chicken essence monosodium glutamate Salt Pepper Sichuan pepper Garlic Green onion white section Sugar Ginger slices (take the skin) Tomatoes Vegetable oil 50 grams of butter 3 catties of old oil Broth, the basic recipe is basically these.

Step 1: First soak a small amount of spices in boiling water to remove the bitter and astringent taste of the herbs, and then put them in a small cloth bag for later use. Step 2:

5. Turn off the heat and change the pot to the induction cooker, light the fire and start eating