Does anyone know the difference between Malatang s soup and base? Thank you very much for the respon

Hope it works for you.

Seasoning: 20 pounds of butter; 5 pounds of oil; 4 catties of Pixian sauce; (Chaotian pepper) pepper catties; 2 pounds of peppercorns; 2 taels of rock sugar; 1 pound of ginger; green onions; Octagonal catty; licorice two; Yamanai two; cinnamon 1 tael; bay leaves 1 tael; 20 grams of long pepper; two white buckles; two fragrant fruits; two sand ginger; comfrey two; cloves two; Gardenia two; grass fruit two; 2 bottles of bads; 1 bag of 100g tempeh; Pepper two. (Made in small quantities at home, you can roughly prepare it in this proportion).

Method: Finely stack the Pixian sauce, remove the stem of the dried chili pepper and cut it into knots, wash it with water and soak it thoroughly with water, peel the ginger and pat it loose and soak it with the dried chili, and then grind it into a puree with a meat grinder, add the ginger to the minced paste when hing, and crush the rock sugar for later use. Cut the green onion and ginger into cubes and set aside; Soak the comfrey and cut it into small pieces for later use; All kinds of spices are soaked in water for later use; The two oils are mixed and burned evenly until they are 80% hot, and when the end is off the fire port and reduced to 40% hot, they are ready for use; Chop the tempeh into puree, mix the bean paste, chili pepper puree, and tempeh puree to form a spicy sauce for later use.

When the net pot is boiled to four percent hot, put in the soaked comfrey to fry it well, take it out and don't use it, add green onion and ginger pieces to fry until fragrant and dry, add rock sugar to boil out the sugar color, add spicy sauce and heat it over low heat for about an hour, add spices and continue to heat for an hour, add pepper powder and heat for 15 minutes, wait for the spicy flavor to come out, add the spicy taste, and push evenly, the water will be out of the fire when it is finished, and it will be reduced to room temperature when the base material is obtained.

Raw materials: According to the standard of raw materials for wearing bamboo skewers, there are also those that cannot be worn with bamboo skewers, such as: vermicelli, vermicelli, wide noodles, kelp silk, etc.

Preparation method: in the form of a pot: spicy soup white fresh soup + base material + red oil + pepper oil + seasoning 3:2:2:2:1

The white fresh soup is generally stewed with less bones and more glutinous rice and Huai yam, and the fresh soup with white and umami flavor is simmered, and the fresh soup is generally made without spices; Bottom material: mainly highlights the spicy flavor and the umami flavor is light.

Seasoning: commonly used salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin sea rice; According to the different tastes, the spicy taste can be appropriately adjusted, if only the base material is not added to the taste, you can add some chili oil and pepper oil.

White soup Fresh soup + seasoning. The soup is the same as the spicy soup.

Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, coriander segments, a little sesame seeds, chicken fat, shrimp skin sea rice. (spicy hot in a bowl);

Spicy soup: It is to make the bones and heat them in the soup tube, and add the medicine bag made of Jiang rice and Huai yam powder, and add the spice bag when the soup is white, and add salt, cooking wine, chicken powder, and special base when the soup is white and stew until it is viscous (you can add the clinker in the base to the soup and stew, and only add bean paste and other raw materials to make red oil and chili oil when stewing the base; When the pepper oil is mixed and stewed until the flavor is stronger, adjust the heat to keep the soup slightly open).

Spicy soup white fresh soup + base material + red oil + pepper oil + seasoning 3:2:2:2:2:

This is a professional practice for doing a small business in Malatang, and doing it yourself can be appropriately simplified.

In fact, Malatang is a copycat version of Chongqing hot pot!

Personally, I think that the base material of Chongqing hot pot is almost the same, it is actually fried, there are chili peppers, Sichuan pepper, mainly butter, and then fried in a pot, and now there are Chongqing hot pot seasonings sold outside, you can buy it directly and boil it at home with water, and the taste is also good.

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.

Malatang base refers to the various raw materials and seasonings used in the production of spicy hot soup, mainly including beef bones, pork bones, chicken bones, seafood, spices, salt, monosodium glutamate, chicken powder, cooking wine, bean paste, bean tan, butter, chicken fat, rapeseed oil, salad oil and sesame oil.

1. The base soup is made of chicken bones, pork bones hanging fresh, adding more than 20 kinds of Chinese herbs such as grass fruits, cloves, sand kernels, cinnamon, etc., using chicken bones, pork bones, mushrooms, scallops, etc. as raw materials, extracting the active ingredients after low-temperature crushing, making high-purity, high-quality seasoning base, fully retaining the unique high protein, calcium, peptide and other nutritional elements of the raw materials, the dishes taste good, the soup is delicious, and the spicy and dryness is relieved.

2. Spice formula, 5 grams of white buttons, 5 grams of grass fruit, 3 to 5 grams of Sannai, 3 to 5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chinadia, 5 grams of lemongrass and 8 grams of letters, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

Malatang base refers to the rental eggplant of the banquet is a variety of raw materials and seasonings used in the production of spicy hot soup, mainly including beef bones, pork bones, chicken bones, seafood, spices, salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil.

1. The base soup is made of chicken bones, pork bones, hanging fresh and disadvantages, adding more than 20 kinds of Chinese herbs such as grass fruits, cloves, sand kernels, cinnamon, etc., using chicken bones, pork bones, mushrooms, dried scallops, etc. as raw materials, extracting the active ingredients after low-temperature crushing, making high-purity, high-quality seasoning base, fully retaining the nutritional elements of high protein, calcium, peptides and other unique raw materials, the dishes have a good taste, the base soup is delicious, and the spicy and dryness is relieved.

2. Spice formula, 5 grams of white buckle, 5 grams of grass fruit, 3 to 5 grams of Sannai, 3 to 5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of sage, 5 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

Malatang base refers to the various raw materials and seasonings used in the production of spicy hot soup, mainly including skillful beef bones, pork bones, chicken bones, seafood, spices, salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil.

1. The base soup is made of chicken bones, pork bones hanging fresh, adding more than 20 kinds of Chinese herbs such as grass fruits, cloves, sand kernels, cinnamon, etc., using chicken bones, pig bones, mushrooms, dried scallops, etc. as raw materials, extracting the active ingredients after low-temperature crushing, making high-purity, high-quality seasoning base, fully retaining the nutritional elements of high protein, calcium, peptides and other unique raw materials.

2. Spice formula, 5 grams of white buttons, 5 grams of grass fruit, 3 to 5 grams of Sannai, 3 to 5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of stove accompaniment, 5 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

There is no relationship between the two.

Malatang base is a variety of raw materials and seasonings used in the production of spicy soup, mainly including beef bones, pork bones, chicken bones, seafood, spices (called medicinal materials in traditional Chinese medicine theory), salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil. As we all know, whether Malatang is delicious or not, the base soup plays a decisive role, which is directly related to the taste and flavor of Malatang. Therefore, to make a delicious base soup, you must first choose the best raw materials and seasonings.

Stock is one of the most commonly used adjuncts in cooking. In the past, it usually referred to chicken soup, which was boiled for a long time, and the soup was left behind to be used to cook other dishes, and it was added to the dish or soup in place of water during the cooking process, in order to enhance the freshness and make the flavor richer.

There are many ways to make stock, both meat and vegetarian, mainly chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc.

The soup stock is a clear soup made from old hens, chicken bones, pigeon, pork bones, scallops, rock sugar, white peppercorns, longan meat, ginger, etc. It is the seasoning or raw material for cooking, mainly used for cooking cabbage sum in soup, vegetables in soup, shark fin rice, claypot wings, claypot rice and other dishes.

The spicy hot base can be slightly stir-fried. Wait for the aroma to come out and add the broth!

1. What are the complete spicy hot base recipes?

1.Ingredient Breakdown:

3 tablespoons of Sichuan bean paste, 100 grams of butter, 100 grams of salad oil, 100 grams of dried chili pepper, 50 grams of Sichuan pepper, 3 tablespoons of sugar, 15 grams of rock sugar, 1 small piece of ginger, 6 cloves of garlic, 2 sections of green onions, 2 tablespoons of white wine, 1 bag of bone broth, 1 slice of tangerine peel, 2 slices of grass fruit, 15 grams of cumin, 3 slices of star anise, 1 piece of kaempfera, 1 cinnamon, 3 bay leaves, 3 cloves, 10 wolfberries, 1 teaspoon monosodium glutamate, 2 teaspoons salt, 1 2 teaspoons of white pepper, 2 tablespoons of light soy sauce.

2.Method: Pour salad oil into the pan, heat, then pour in the dried chili peppers, stir-fry the chili peppers and all the seasonings until fragrant, then take out and set aside, pour the sugar into the oil pan, stir-fry over low heat, and then add the chopped green onions, ginger and garlic.

Sauté the onion and garlic until slightly yellow, then add all the seasonings (if you have time, you can crush all the seasonings in a food processor to bring out the aroma more easily), then add the Sichuan bean paste and stir well, then add the white wine, soy sauce and butter.

Second, the bottom of the clear soup pot:

Recipe: 30 grams of chicken essence, 20 grams of monosodium glutamate, 10 grams of salt, 15 grams of pepper, 10 grams of jujubes, 5 grams of wolfberry, 10 grams of garlic, 5 grams of ginger slices (peeled), 50 grams of chicken fat, 4 tomatoes, 20 grams of delicacies and seafood, 4 kilograms of clear soup, 100 grams of lard.

Mountain delicacies (sheep blood bacteria, bovine bacillus, slippery mushrooms, etc.) )。

20 grams of angelica and codonopsis are chopped into granules and put into the bottom of the white soup pot, which is particularly effective.

3. Hanging soup process:

1.The raw water should be distilled thoroughly.

2.Soak the ingredients in cold water for 1 hour to make the nutrients inside the ingredients doubtful and the soup delicious and delicious.

3.When blanching, add ginger, shallots, cooking wine and Sichuan peppercorns.

4.Mix with water at one time, if the water is boiled dry, you can only add boiling water to the soup pot, and it is strictly forbidden to add cold water to the soup pot.

5.Frequent frothing will ensure that the soup is milky white. Boiled over high heat, simmered over high heat for thick soup, that is, white soup, and simmered over low heat for clear soup. Be sure to pay attention.

The above is all about the complete spicy hot base recipe, what are the full content, I hope it will help you!

The ingredients that need to be used are sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, salt, edible oil, chili oil, sesame pepper, cumin, Sichuan pepper, seasoning, milk, and then heat the oil, pour in the green onions, ginger and garlic and stir-fry until fragrant, put these ingredients and seasonings into the pot, fry the fragrance, add the appropriate amount of milk, add the appropriate amount of water, and simmer over low heat.

First of all, the dried chili peppers should be boiled in water for about 4 minutes, then the oil should be boiled, green onions, ginger, garlic, onions, peppercorns should be added, black bean sauce should be added, and then the five-spice powder should be put in, and then the broth prepared in advance, dry chili peppers, rock sugar, chicken essence, and then put in what you like to eat, and cook it.

The complete recipe includes red oil, various chili peppers, Sichuan pepper, cumin powder, sesame pepper, rattan pepper, which is very rich.