What are the spicy stir fry ingredients, and what are the proportions?

The ingredients for Malatang:

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

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

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili 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 and grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Teach you how to make Malatang, how to make Malatang delicious 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.

Tips: The finished product is not cooked. The main ingredient used in Malatang should be relatively easy to mature.

Do not use raw materials such as chicken wings, chicken feet, duck feet, beef and other ingredients that are not easy to cook. Dishes such as eel and hairtail should be blanched for a longer time, and when blanching such raw materials, do not swing too much or too fast, and master the heat well, so that there will be no problem of undercooking.

Don't look for it from the Internet, you can't make it delicious. If you want to do a good job, go to the master,、。

There are ten kinds of spicy hot ingredients in the front file, which are:

Grass fruit: The fruit of a ginger plant grass fruit, which tastes strange; Fragrant sand: also called sand kernel, spring sand kernel, Yangchun sand kernel, is the ripe fruit of the plant Yangchun sand, tastes astringent, smells fragrant; Cinnamon bark:

Also known as cinnamon; Cumin: also known as fennel, cosander, fragrant and wild fennel, like small rice grains or cumin, with a special aromatic aroma; Star anise: also known as anise, big material, August pearls; Sichuan pepper:

It is also called a canopy, a stupid imitation pepper, a Qin pepper, a Shu pepper, a Sichuan pepper or a mountain pepper; Lilac: also called male cloves, sub cloves, for the buds of cloves; White cardamom: also known as white cardamom, round cardamom, hundred knocks, knock kernels; Bayer:

That is, the laurel tree has leaves, which are grayish-green; Cool ginger: also called Sannai, sand ginger, Huihui mountain spicy, rhizome.

What are the ingredients for Malatang? How do you mix spices?

5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of Gan Zai grass, 5 grams of branch sails, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chivalella, 5-8 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of hail incense, 8 grams of cumin, 5 grams of vanilla.

Ingredients: 1500 grams of butter, 1000 grams of bean paste, 1000 grams of rapeseed oil, 1000 grams of dried chili pepper, 100 grams of Sichuan pepper, 100 grams of sprouts, 100 grams of mash, 200 grams of pickled pepper, 100 grams of tempeh, 50 grams of liquor.

Seasoning: cumin 8 grams, cumin 8 grams, fragrant fruit 5 grams, sand kernels 5 grams, cloves 5 grams, white button 5 grams, grass fruit 5 grams, sannai 5 grams, vanilla 5 grams, thyme 5 grams, bay leaf 5 grams, cinnamon bark 5 grams, star anise 5 grams, tangerine peel 5 grams, old button 5 grams, lemongrass 5 grams, jatamansi 5 grams, licorice 5 grams, branches 5 grams, grass row 5 grams.

Preparation steps: 1. Prepare all the spices and cut them into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Clean the peppers and peppercorns, soak them in water slightly, and then control the excess water4. Control the excess water from the soaked spices, and beat them into sawdust with a food processor 5. The peppers are also put into the food processor and crushed, not too fine.

6. Broken rice sprouts, tempeh, and bean paste, put them in a food processor and beat them finely 7. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for ten minutes to bring out the fragrance 8. Boil the butter out of the oil in another pot and remove the oil residue.

9. Strain the oil from the boiled spice pan into the butter pan.

10. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper, and Sichuan peppercorns, and boil over medium heat for half an hour11. Add filtered spices and boil over medium heat for half an hour.

12. Add white wine, mash and pickled pepper, and boil for another half hour.

According to the ratio of 5 kg of bone broth: 1. 300 grams of Pixian douban (this is the main raw material) of "Juancheng Brand" produced in Sichuan (this is the main raw material), 250 grams of rapeseed oil 2, 150 grams of dried red pepper (cut into small sections of about 2 cm); 50 grams of Sichuan pepper 3, 3 tablespoons sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onion (2 and a half inches); A bag of 150 grams of ingredients from the non-staple food store ** (fragrant, anise, Shannai, etc.); Appropriate amount of salt (depending on the saltiness of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence Stir-fry is very important: 1. Heat the oil in the pan, and after the oil is cooked, the dried chili peppers and peppercorns will be skimmed over the oil (that is, turn off the heat) and pick up for later use 2. Stir-fry the sugar slowly in the oil pan, and when the sugar melts and bubbles (during the frying, you can turn on a little low heat depending on the situation, pay attention to the melted sugar when it begins to float on the oil, at this time the sugar bubble is golden yellow, if it turns dark red or black, it will be fried) immediately stir-fry the ginger, green onions, garlic and large ingredients, and then put the Pixian bean paste belly out of the fragrance 3. Turn on the high heat and put the bone broth in. Add salt (put in the saltiness of the soup, slightly more important than the usual roasted vegetable flavor) and chicken essence, after the soup is opened, put in the oiled dried chili peppers and peppercorns to low heat and simmer slowly for 10 minutes According to this ratio, you can fry more bases, and each time the taste is insufficient, add ingredients to the soup (those who like spicy can also directly put some unoiled dried chili peppers and new peppercorns in the hot sauce) Precautions:

1. When frying sugar, you can only use low heat, the sugar must be fried until it melts, and it can be soaked on the oil surface (the bubble is golden brown, if it is fried, it can no longer be used, so the soup is bitter), so that the soup will be red and bright and there is no sweetness in the soup 2, Douban must use "Juancheng brand" Pixian Douban is authentic, and there are many other products that are unqualified or have improper taste 3. It is best to use rapeseed ** (that is, non-refined oil), and the color and fragrance of the base material are better than refined oils such as salad oil Generally, spicy hot or fish pot soup does not need to use butter, if you change to make hot pot base, you can change to 200 grams of butter and 100 grams of rapeseed oil and fry it together (after the vegetable oil is cooked, add butter, and the rest of the process remains unchanged).

Thank you for the trouble to adopt!

When it comes to Malatang, it must be a major feature of Chengdu, you might as well come to Chengdu to try a few, compare, and then choose your favorite to join, and then there will be a master to teach you.

Shenzhen Huaxia snack training, Sichuan Malatang training content includes: the identification of more than 20 kinds of natural spices for Malatang, the refining of fragrant red oil and clear oil, the preparation of secret spice packets, the stewing of special base materials for Malatang, the pre-treatment of various shabu-shabu, the boiling of special stock for Malatang, the fragrance of the stock, and the pot. Specific training process:

Identification of natural spices for Malatang Special soup for Malatang Extraction of red oil for Malatang Refining of special clear oil for Malatang Preparation of spice packets Stewing of fragrant base Processing of various shabu-shabu Potting Soup for flavor.

Stir-fry with thirteen spices, bean paste and three-way oil.

Pro, hello, the Malatang recipe includes stir-fry technology, the stir-fry of the spicy hot base (based on 50 catties of soup base): raw materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of grass, 20 grams of bay leaves, 10 grams of vanilla, cloves, 15 grams; Method:

1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken. 2. Put the wok on medium heat, pour in vegetable oil after the pot is hot, put in butter to boil, put in ginger, garlic cloves, and green onion knots and stir-fry until fragrant, then add Pixian bean paste and glutinous chili peppers, turn to low heat and slowly fry for about 1 hour, until the watercress is fried dry, fragrant and the pepper is slightly whitish, pick out the green onion knot in the pot. 3. Then add star anise, sannai, cinnamon, cumin, grass fruit, row grass, bay leaves, vanilla, cloves, etc., continue to fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, put in ice or sugar, mash juice, slowly boil over low heat until the water in the mash juice completely evaporates, then the pot is removed from the fire, covered and boiled until the raw materials in the pot are cooled, that is, the bottom material.