Malatang is the easiest way to make a family

How to make Malatang.

1. Ingredients for the base soup.

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 10 cloves of garlic, 50 grams of ginger, 15 grams of Sichuan pepper, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper noodles. Add another 500 grams of chicken or duck broth.

Put the wok on the fire, heat the vegetable oil, soak the ginger slices, the bean paste, the old ginger (pat down) and fry a few times, decant the remaining oil, fry the lard, garlic cloves, peppercorns, etc., pour in the chicken or duck soup, cook for 10 minutes, add sugar, salt, monosodium glutamate, pepper noodles, boil, beat off the foam, and this soup can also be used as the bottom of the hot pot.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Cut the 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.

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

The easiest way for Malatang families is to boil water and then add hot pot base, put some salt, onions, ginger and garlic to boil and then add your favorite vegetables.

The home spicy tang method is as follows:Ingredients: Appropriate amount of vegetable slices, appropriate amount of mushroom hot pot meatballs, some wide noodles, some ham slices, appropriate amount of beef slices, appropriate amount of mutton slices for 3 people.

Excipients: 1 small piece of red oil base, 300ml of milk, appropriate amount of minced garlic, some rock sugar, 1 spoon of sesame sauce.

1. Prepare your favorite ingredients one by one.

2. This piece of red oil base, as well as milk and minced garlic.

3. Put an appropriate amount of oil in the middle and fry the red oil base.

4. Add half of the minced garlic and stir-fry until fragrant.

5. Add an appropriate amount of water and pour in the milk.

6. After the water boils, put mushrooms, hot pot meatballs, etc., ingredients that are not easy to cook.

7. Then put the hot pot wide flour potato chips and other ingredients.

8. Then put ham, beef slices, mutton slices and other ingredients.

9. Finally, put vegetables and other easy-to-cook ingredients and cook them.

10. The finished product is as follows.

Ingredients: 400g tofu (south).

Excipients: 40 grams of beef (fat and lean) 30 grams of green garlic.

Seasoning: 20 grams of green onions, 20 grams of garlic, 5 grams of starch, 50 grams of vegetable oil, 10 grams of chili powder, 10 grams of Sichuan pepper powder, 5 grams of salt, 5 grams of monosodium glutamate, 10 grams of tempeh.

How to make Malatang:

1.Remove the crust and hard edges of the tofu and cut it into cubes; Beef cut into cubes; Finely chop the green garlic.

2.Crush the tempeh and mix with the peppercorns.

3.Put the diced tofu into the boiling water once, remove and set aside.

4.Heat the oil in a pot, first fry the green onion and garlic until fragrant, pour in the beef and fry until half-cooked, then pour in the tofu and chili powder, Sichuan pepper powder, salt, monosodium glutamate, and spicy tempeh and stir-fry evenly.

5.When it rolls up, sprinkle with green garlic crumbs, and thicken with 10 grams of cornstarch water (5 grams of cornstarch plus water) to serve.

There are more than 10 kinds of Chinese herbs in the middle of the Malatang, and you can't use so much to eat at home.

Malatang ingredients:

Pixian bean paste, Da Hong Pao (hot pot seasoning), soybean oil, butter, chicken fat, bell pepper, dry pepper, sesame pepper, ginkgo seed, vanilla, nutmeg, comfrey, cinnamon, etc., the proportion of ingredients is very important, I don't know how much you want to do, I won't say how much to put. It's better to buy another big bone.

Method 1: Copy materials.

Put soybean oil, put chicken fat in one-half of soybean oil, put butter in one-third of soybean oil, and then put in bean paste and put one-half of bean paste into Dahongpao, keep copying it over low heat, and then put in herbs at a time, chili pepper (use a pot to dry the chili pepper) sesame pepper, copy out the red oil, basically fry it on low heat for about half an hour.

Method 2: Mix the soup.

Make a pot of water, put in a big bone, salt, sugar, monosodium glutamate, chicken essence, and cumin, boil the big bone out of the oil and then put in the freshly fried material little by little, and adjust it to your satisfaction The first time I wrote it, don't blame me for not being able to write the details if I can't write it well, but it's already delicious.

There is also a simple spicy tang that is eaten at home, and it is just as delicious, that is, boil water, put it in Da Hong Pao, and then put in the dishes you want to eat, and it's OK.

The easiest way to do Malatang at home is as follows:Ingredients: 150g of spicy hot base, 50g of beef balls, 50g of fish balls, 50g of fish tofu, 50g of gluten, 50g of yuba, 50g of shiitake mushrooms, 50g of broccoli, 50g of tofu rolls, 50g of ham slices, appropriate amount of water.

1. Prepare your favorite spicy hot base.

2. Use kitchen scissors to cut the base material.

3. Pour an appropriate amount of water into the pot and fill it for eight minutes.

4. Pour an appropriate amount of base material into the water and bring to a boil.

5. Prepare the ingredients you want to eat.

6. Put all the ingredients into the pot.

7. Cook the meat in advance until it is medium-rare, and then add the next ingredient.

8. Cook for about 10 minutes.

9. Take out the boiled ingredients and take an appropriate amount of red oil soup base to eat.