Malatang is not spicy enough, why can t Malatang eat too much

Yes, because the base sold in the supermarket is already boiled, and it is designed for people who don't know how to cook.

The most commonly ordered dishes are: mushrooms, konjac, cabbage, potato strips, dried tofu shreds, kelp buckles, bean sprouts, spinach, baby cabbage, rape, blood clots (if you don't want to eat it, you can leave it out), coriander, chrysanthemum. In addition, after the pot is cooked, pour some sesame sauce soup (the sesame sauce can be boiled with water) and Sichuan pepper oil (also sold in supermarkets).

Because the taste of the purchased base is not enough, it also needs to be assisted in adjusting the taste to enhance the flavor. Now the outside is actually made of base materials and various additives, which can save a lot of costs. If you boil old soup, it's really good, but the cost is too high, not to mention eating one or two meals at home, I don't think there's any need to spend a lot of time.

Boiling old soup is a more complicated matter, there are too many processes, and there are many exquisiteness and very strict, and it is easy to fail if there is a slight mistake.

Then there are dishes that you like and don't pay much attention to them.

You can also add more chili peppers and let it cook for a little longer!

Buy some wild peppers (cans of pickled white chilies), chop them into fine pieces, and fry them in oil, or put them directly in the spicy soup. I don't believe it, who thinks this is not spicy enough!

You're talking about the chili peppers from my hometown, which are spicy and fragrant, and this chili is called Chaotian spicy, or millet spicy, and if you don't think it's spicy enough, you can put a little bit of edible alkali in the chili peppers, and it's spicy enough.

First fry the chili peppers and cut them into short sections, put them in when stir-frying, and be sure to put glutinous chili peppers and Hunan chili sauce

No! The taste of chili peppers is related to the place of origin, and the next variety. Ask the customer (I don't think there are many floating people in your place) that the chili pepper produced in that county is famous and try it after buying it.

The reason why you can't eat too much in Malatang:

1. Food raw materials are not fresh, or after treatment, such as formaldehyde treatment, the texture of aquatic products, animal blood, tofu and other foods can be improved;

2. The oil is not fresh in Lutan, and the oil after repeated heating is used, or the oil whose test indicators are not up to the standard;

3. Unqualified condiments, such as the use of chemical hydrolyzed soy sauce, vinegar, etc.;

4. Repeated use of blanching water, which may accumulate harmful substances, such as nitrite and oxalic acid, the content of which is rising;

5. If you like to eat it when the temperature is very high, it will harm the mucosa of the digestive tract;

6. If the salt taste is too strong and the monosodium glutamate is excessive, it is not suitable for patients with high blood pressure, heart disease and kidney disease who need to control salt content;

7. If the heating time is insufficient, there may be hidden dangers of germ survival;

8. The food containers are not clean enough, not fully sterilized, and the hygiene of disposable chopsticks and napkins is unqualified;

9. If the spicy taste is too strong, it is not suitable for patients with respiratory diseases, digestive tract diseases and various chronic diseases.

Possible causes: lack of ingredients or short cooking time.

Solution: Follow the steps and ingredients.

Ingredients for Malatang: vegetable oil, bean paste, ginger, Sichuan pepper, rock sugar, Danyou butter, mash, cooking wine, refined salt, pepper, dried chili, apples, meat food, vegetarian dishes, chili noodles, fried salt.

Method: 1. Make brine: put the wok on the fire, burn the vegetable oil to six maturity, add the bean pastry, quickly put in the ginger and pepper and fry the fresh soup immediately.

Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments, boil and beat off the foam to form brine.

2. Main ingredients: Cut the prepared meat and vegetable food into small pieces or thin slices, mold and pin with a washed bamboo skewer, and wear the dish into a string of about thirty or forty punches.

3. Ironing: Put the brine pot on the fire to keep it boiling slightly, blanch all kinds of dishes with strings of bamboo sticks, and blanch them according to the heat of different dishes.

4. Dipping: Blanched and mature dishes are placed in a plate with chili noodles and fried salt, and they are dipped in chili peppers and salt according to their own taste.