Hot pot spicy hot pot how to use vermicelli to pick up the corresponding sentence

Go to the supermarket or dry goods store and buy 1 pack of Malatang ingredients

Buy some of your favorite vegetables and meat dishes, in fact, there will be a way to make them on the spicy hot package.

When I usually want to eat Malatang, I buy my own ingredients and make it, but in fact, I have my own merits in the choice of dishes. I'll tell you how I made Malatang :

1 pack of spicy hot sauce, 200g of enoki mushrooms, 200g of shiitake mushrooms, 200g of cabbage, 300g of sweet lotus root (I don't know what you call this lotus root tastes sweet), 150g of bean curd, 250g of fat beef, 200g of chicken, 200g of grass carp, 100g of bezoar throat, 150g of squid, 100g of vermicelli, 30g of pepper and chili, Lao Gan Ma tempeh hot sauce, 20g of coriander, 20g of chives.

First, wash the greens, cut the lotus root into slices about centimeter thick, break or slice the cabbage, and cut the shiitake mushrooms in half. Cut the beef and chicken into large slices and marinate for preparation, and use the squid cut flower knife in hot water for later use. After the vermicelli is soaked in hot water, it can be put on a plate, you can boil it, or you can wait to pour it on with spicy soup (more like Guilin rice noodles in the south), heat the pan to make oil, stir-fry the peppercorns and peppers, and then fry the Lao Gan Ma spicy sauce and spicy sauce together until fragrant, and add about 2 3 liters of stock after it is completely stir-fried (depending on the situation, I usually have 2 people, I eat more, so .......)And boil on high heat for 10 to 15 minutes or so.

Next, you can blanch the vegetables, under the enoki mushroom and other vegetables (among them, the cabbage I use another pot of water to soak, I think the cabbage that has been soaked in water does not have so much water taste, you don't think you need to do this), blanch the green vegetables and put them in a large bowl, put the meat dishes on the plate, squid and yellow throat must be scalded first, chicken and beef Fish can be scalded later, because the maturity time of the two kinds of meat dishes is different, and the bezoar throat must also be separated from the squid, and the squid is boiled in the spicy soup for about 2 minutes after the hot water. It should not be boiled for a long time to affect the meat quality, the bezoar throat should be boiled for about 4 minutes, and the beef, chicken and fish should be boiled over high heat in the spicy soup and then turned off the heat and cooked for 3 minutes. After arranging the meat dishes, add the chopped coriander and chives, and then pour the spicy hot water into the bowl. As for vermicelli, you can add vermicelli to the bowl when you eat it, and eat it like Guilin rice noodles.

That's how I usually do it, I hope to give you a reference

What does it mean, I don't understand it very well.

A spicy life? You can enjoy it anytime!

Over the rice noodles, spicy hot, smooth mouth slip this I haven't heard of spicy hot, but I often eat it, I don't care, it's all looking at its signboard.

Hot pot rice noodles are spicy and hot, hot pot rice noodles are spicy and hot, well, I ate well, I ate very smooth, I ate very smooth, I ate very smooth.

My country's rice noodles are spicy and hot, click on the Internet to check what his smooth slips are, and this kind of look is not good to say.

You can go to the hot pot spicy skewers and take a walk around it, and then see what other people are doing.

Pour the soup Pour the soup.

What kind of cauldron do you use? Cast iron?

Oily bean skin. Bean curd.

Oil bean bubbles. 1,000 sheets.

Fried dried seeds. Wait, you can ask!

The preparation method of Malatang is as follows:

Ingredients:(Depending on your preference, the type of raw material can be increased or decreased).

Meat dishes:Rabbit loin 50 grams, hairy belly 50 grams, eel 50 grams, pork ring throat 50 grams, luncheon meat 50 grams, duck intestines 30 grams.

Vegetarian:80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning:Butter 250g Vegetable Oil 100g Pixian Bean Office 150g Yongchuan Tempeh 50g Rock Sugar 10g Sichuan Pepper 5g Pepper 2g Dried Chili Pepper 30g Mash Juice 20g Shaojiu 20g Ginger Rice 10g Refined Salt 100g Grass Fruit 10g Cinnamon 10g Grass Grass Mushroom 10g Pepper Noodles 250g Fresh Soup 1500g.

Production Procedure:

1. Make brine. Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, the foam is removed to form brine.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon 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.

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

Yes, but the effect and taste are greatly reduced.

The spicy soup base is used to drink, so the taste is relatively strong.

The soup base of the hot pot is boiled and then taken out and eaten with dipping sauce.

Intuitively, a heavy taste.

Besides, your taste in business is the most important, don't look for shortcuts to save money, I thought the same as you before opening the store.

If you want to use old oil, take out the oil on it, consider all the dregs, and heat it back to the pot until the water is completely evaporated before preservation, so that it is not easy to spoil, and it can also preserve the fragrance of the old oil, and add fresh spices and stock when you eat it again. But to be honest, there is no harm in eating less oil, it is better to eat less hot pot spicy hotpot, and don't eat things like spicy tang and string incense on the street outside, be careful with oil!!

It is best to make freshly prepared ingredients, and it is most important to eat clean by yourself.

If you buy a hot pot base, just boil it before eating.

I guess that would taste bad in that case!