What is the difference between Malatang and Malatang?

What is the difference between Malatang and Malatang, first of all, the most intuitive difference is that the cooking method is different, Malatang is to use hot pot soup to blanch food, and the cooking method of Malatang is that most ingredients need to be fried, and then seasoned and stir-fried in the pot. This is the first difference between Malatang and Malatang. And the most important difference.

The method of making Malatang is to first mix the soup, and put many seasonings and spices such as chili, bean paste, tempeh, and Sichuan pepper.

Put it in a pot and stir-fry it to bring out the fragrance, then add an appropriate amount of water to boil it out, and the flavor in the spices and seasonings can be boiled out, so that the food can be more fragrant when shabu-shabu. When making spicy soup, it is best to use rapeseed oil.

Stir-fry a variety of spices and seasonings.

The production method of Malatang is to first adjust the soup, put many seasonings and spices such as chili, bean paste, tempeh, Sichuan pepper, etc., and stir-fry them in a pot to bring out the fragrance, and then add an appropriate amount of water to boil out, and boil out the fragrance in the spices and seasonings, so that the food can be more fragrant. When making a spicy soup, it is best to stir-fry various spices and seasonings in rapeseed oil.

The spicy fragrant pot is made by adding an appropriate amount of salad oil to the pot.

The oil temperature rises to 6-7 to become hot, and the ingredients are oiled first, some foods need to be oiled twice, so that the ingredients will be more crispy. After frying the ingredients, set aside for later use, this is the beginning of stir-frying various spices and seasonings. Stir-fry until fragrant, add the fried ingredients and stir-fry evenly, add an appropriate amount of salt and monosodium glutamate.

Season and remove from the pan.

Malatang and Malatang are also different in the way of eating, when eating Malatang, you need to match the sauce, with sesame sauce, garlic water and other sauces, first drain the sesame sauce with water, and then add garlic water, fermented bean curd juice and so on. Place the cooked ingredients in a small bowl or plate, pour a layer of sesame sauce over them, and serve. And most of the spicy fragrant pots are served with oil dishes.

An oil dish made by adding garlic and oil consumption to sesame oil.

Because Malatang uses the ripening method of boiling, there will be a little soup when eating, and the food will taste more smooth and tender, and you can taste the aroma of sesame sauce. The spicy fragrant pot uses the mature method of frying and stir-frying, and all the ingredients are relatively dry and fragrant in the climate, and you can eat the mixed aroma of sesame oil and ingredients with an oil dish. The fat content of the spicy pot is significantly higher than that of the spicy pot.

[Summary]:Malatang and Malatang fragrant pot are both ways to eat with the flavor of Sichuan cuisine, and the specific difference is that the methods are different and the ways to eat are different. It can be said that there are two different cuisines, spicy tang and string of incense are more similar.

The spicy fragrant pot is more similar to various dry pot Sichuan dishes. There is also the fact that the spicy hot pot is significantly lower than the spicy fragrant pot, which is also related to the different choice of ingredients.

I think the essential difference between Malatang and Malatang is that Malatang contains some juice, and then Malatang is a kind of food fried in oil, and the taste of the two is not the same.

The production method of Malatang and Malatang is different, the ingredients are also different, the taste is different, the spicy pot is a fried dish, there is no soup, and Malatang is boiled, there is soup, the cooking method of the two foods is different, everyone likes to eat is not the same, each has its own taste,

Malatang has soup, Malatang has no soup, and Malatang can choose a bone broth base that is not spicy, and Malatang generally has a spicy taste.

Malatang contains soup, which is similar to hot pot, except that it is spicier than hot pot. And there is basically no soup in the spicy fragrant pot.

The biggest difference between spicy fragrant pot and steamed vegetables is that one is dry and the other is with soup. Because the spicy fragrant pot and the steamed vegetables are both spicy textures, I love these two very much and eat them often. [You can be the boss yourself when you join a vegetable shop].

The authentic spicy fragrant pot should be made entirely of dry boiling oil without adding water. Of course, in order to save time, it is normal for some shops to cook the dishes with water first and cook them dry. However, in general, the taste of the spicy fragrant pot is somewhat similar to that of a dry pot.

The aroma of the dish is the aroma of stir-frying, I don't know the ingredients, but I often eat chili peppers, peppercorns, garlic and chives.

Mao Cai is the easiest to confuse with Malatang, and the difference between Mao Cai and Mala Xiang Pot is still full, but the condiments of Mao Cai will also use chili peppers, so the spicy taste is actually the same as that of Mala Xiang Pot. The only difference is that the dishes inside are cooked. As the saying goes, Mao Cai is a person's hot pot.

Mao Cai is generally boiled in one pot for one person, first cook the dishes that are not easy to cook, and then cook the dishes that are easy to cook.

To put it plainly, it is the difference between dry pot potatoes and boiled potatoes, the taste may be spicy, but the taste will be different.

There is no one that is delicious or untasty, the same ingredients, the same condiments, the different methods, the taste is different, I think they are both very delicious.

I will eat both spicy fragrant pot and steamed vegetables, but there will be differences in the choice of dishes. I think that the green vegetables of the steamed vegetables are better than the green vegetables of the fragrant pot, and the meat of the fragrant pot will be better than the steamed vegetables.

If you still don't know the difference between fragrant pot and steamed vegetables, it is recommended that you eat it, whether it is intuitive or the feeling of eating in your mouth, it is different, and you can distinguish it by eating it once. [Click to learn more about the franchise project].

1. The nature is different

Malatang and hot pot are actually two kinds of food in essence, I believe that most people should have eaten these two kinds of food at the same time, the general hot pot is actually the evolution of Malatang, and Malatang is the originator of hot pot, we can also count Malatang as a concise version of hot pot.

When we eat hot pot, we generally clean the ingredients in advance, and after they are ready, they are cooked in the pot in the same way, but Malatang is to choose the ingredients we like to eat and put them in the pot together, and then eat them after all of them are cooked.

2. The characteristics are different

These two kinds of food also have their own characteristics, the biggest feature of general hot pot is to eat while cooking, and many people sit in front of a pot, different people will put different ingredients into the pot, and the whole process of eating is also relatively long, more inclined to the usual friends or family gatherings.

In addition to putting the ingredients into the pot to cook, there are also some foods that are worn with skewers and cooked in the pot, but no matter which one it is, it basically only takes about 10 minutes from putting it in the pot to cooking it.

3. The starting time is different

In addition, the time when these two kinds of food prevailed was also different, generally Malatang was popular in Sichuan, and during the Warring States Period, there was already the existence of hot pot.

Spicy pot and spicy tang are two different styles of Chinese cooking, and they have some differences in ingredients, cooking methods, and tastes.

Ingredients: Spicy fragrant pot usually uses a variety of meat, seafood and vegetable ingredients, such as beef slices, lamb slices, shrimp, squid, etc. Malatang, on the other hand, pays more attention to vegetable ingredients, such as bean sprouts, tofu skin, lettuce, etc.

Cooking method: Spicy fragrant pot is to stir-fry the ingredients together to form a rich and spicy soup base. On the other hand, Malatang is made by cooking the ingredients separately and putting them in a bowl, and then pouring them into the hot soup base for eating.

Taste: The taste of the spicy fragrant pot is more intense, the soup is thicker, and the spicy and numb flavor is more prominent. The taste of Malatang is relatively light, the soup is relatively light, and the spicy and numb flavor are relatively soft.

How to eat: The spicy fragrant pot is usually shared by many people, and various ingredients are cooked together in a large pot, and then everyone sits around and enjoys it. Malatang, on the other hand, is exclusive to individuals, and everyone can choose the ingredients according to their preferences and enjoy their own bowl individually.

In general, Mala Xiang Pot and Mala Tang are both cuisines with chili peppers and Sichuan peppercorns as the main seasonings, but they differ in ingredients, cooking methods, and tastes. Whether it is a spicy pot or a spicy pot, it can bring people a unique spicy taste and numbness to meet the taste needs of different people.

There is no difference between Malatang and Xiangguo in terms of ingredients, the only difference is that Malatang is cooked with soup prepared in advance, while Xiangguo is made by stir-frying in a wok with mixed spices.

The difference is that there is more meat in the spicy fragrant pot, more vegetables, fried and eaten, no vermicelli, less soup can not be drunk, spicy tang is more soup, more vermicelli, less vegetables, less meat, the soup can be drunk and very delicious.

The method is different between the two, the seasoning used between the two is different, one is eaten, the other is drunk, the origin of the two is different, and the taste is not the same between the two.

1. Different ways to eatHot pot: The eating method of hot pot is mainly boiled and shabu-shabu, mainly while eating.

Malatang: Malatang is a dish of a variety of vegetables and meats that are cooked by the chef and served on the table.

2. The operation is differentHot pot: Hot pot needs to be heated and eaten, and it is cooked while eating.

Malatang: Malatang does not need to be heated to eat, and it is usually cooked and eaten directly with all the ingredients and soup.

3. The soup base is differentThe soup base of hot pot has clear soup, red oil, three fresh, mandarin ducks, tomatoes, etc., while the soup base of Malatang only has red soup base.

Spicy mixThe difference with spicy fragrant pot is:

1. The taste is different.

At first, the spicy mix was mainly numb and spicy, and then added sweet and sour to meet the market demand, with sweet and sour taste, salty and spicy taste, sweet and spicy taste, etc., which can be blended according to personal preference. And the spicy fragrant pot is made from Sichuan and Chongqing.

The spicy flavors of the region are blended and characterized by numb, spicy, fresh, fragrant, oily, and mash-up.

2. The place of origin is different.

Spicy mix originated in Fushun, Northeast China; The spicy fragrant pot originated in Chongqing, Sichuan.

3. The approach is different.

The method of spicy mixing is to drain the water after cooking, add salt, vinegar, sugar, crushed peanuts, chili, cumin, sesame oil, etc. and mix well before eating. The method of spicy fragrant pot is to fry or boil the desired dishes first and then mix them together and stir-fry, add salt, chili peppers, and monosodium glutamate.

Wait for various seasonings to be fried and eaten.

4. Different categories.

Spicy mix belongs to Liao cuisine; And the spicy fragrant pot belongs to Sichuan cuisine.

Personally, I think the spicy fragrant pot is more delicious

Spicy fragrant pot.

Ingredient main

Pork belly 120 g 300 g dried tofu 150 g fish balls 1 section lotus root 1 section shiitake mushroom 30 g shrimp 150 g potato 80 g broccoli 80 g fungus 40 g shiitake mushroom 30 g 4 servings.

Excipients others

5 cloves of garlic, appropriate amount of chili pepper, 50 grams of spicy hot pot base, appropriate amount of coriander.

As the name suggests, the spicy fragrant pot must use "pot" as a container, so as to reflect its variety of ingredients and domineering portions! All kinds of ingredients come together and tumble in a thick red sauce. It's like people from all over the world gathering together, and it looks very lively.

The diversification of the ingredients in the spicy fragrant pot is so rich that you can't find the edge. Flying in the sky or running on the ground, swimming in the water or growing in the soil, as long as there are edible and non-poisonous ingredients from all over the world, the sky and the sea, you can add them to the pot.

The spicinessness of this recipe is a slightly spicy version, if you prefer something heavier, you can increase the amount of pepper, pepper, and dried pepper in an appropriate amount.

The preparation of the spicy fragrant pot.

Step 1

Prepare the materials for cleaning.

Step 1

Shiitake mushrooms, fungus, broccoli wash and cut into small pieces.

Step 1

Peel and cut the lotus root potatoes and soak them for a while.

Step 1

Cut the chili peppers, prepare the seasoning packet, squeeze out one-third is enough, the seasoning package I bought is a 150g pack of spicy hot pot base.

Step 1

Blanch the pork belly and cut it into slices (blanching refers to boiling the meat in water for 1 2 minutes, removing the blood and removing the water).

Step 1

Put the lotus root, potato, broccoli, shiitake mushroom, and fish balls in the pot with water, boil the water on the 18th gear of the Supor induction cooker, boil for 3.4 minutes, blanch until 8 is ripe, drain the water and set aside.

Step 1

Put oil in the pot, more than usual stir-fry, Supor induction cooker stir-fry 12 gears, pepper and garlic cloves stir-fry.

Step 1

Pour in the seasoning, adjust to Variable 6 and saute until the seasoning is melted.

Step 1

Pour in the pork belly and stir-fry well.

Step 1

Then pour in the shrimp and stir-fry.

Step 1

Pour in all the blanched vegetables and fish balls and stir-fry well.

Step 1

Pour in the tofu at the end.

Step 1

Break open the fried tofu skin and put it in the pan.

Step 1

Stir-fry together, about another 2 to 3 minutes, and finally sprinkle with coriander and sesame seeds.

Diagram of the finished product of the spicy fragrant pot.

<> cooking tips for spicy fragrant pots.

Tips:

Feel free to add or change vegetables and meat to your liking. It's just that vegetables are best blanched in boiling water before stir-frying. The vegetables stir-fried in this way look beautiful, have a crisp texture, and are ripe to match the meat.