How to make Malatang? What are the details? Especially the method of whitening the soup? 20

1: The soup is made by adding cinnamon, tangerine peel, dried chili pepper, pepper, star anise, sannai, Hanyuan peppercorns, tofu milk, mash juice, etc.

2) 250g butter, 100g vegetable oil, 150g Pixian bean office, 50g Yongchuan tempeh, 10g rock sugar, 5g Sichuan pepper, 2g pepper, 30g dried chili pepper, 20g mash juice, 20g Shao wine, 10g ginger rice, 100g refined salt, 10g grass fruit, 10g cinnamon, 10g grass grass, 10g white fungus, 250g chili noodles, 1500g fresh soup.

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.

3: Recipe: half a kilogram of rapeseed oil, half a kilogram of lard, half a kilogram of butter, 50 grams of Sichuan pepper, 300 grams of dried chili, 100 grams of Pixian bean paste, 100 grams of rock sugar, 200 grams of ginger, 100 grams of garlic, 5 grams of grass fruit, 10 grams of cumin, 25 cloves, 15 grams of cinnamon, 70 grams of chicken essence.

Method: Mix three oils, add rock sugar and stir-fry over low heat Add Pixian watercress and stir-fry over low heat (at least half an hour), the sugar can not be carbonized, otherwise it will be bitter Fry the rest (except traditional Chinese medicine) together, and after the ginger and garlic are flavored, divide into 5 pots Add water (preferably bone broth) Add Chinese medicine and boil for half an hour.

In boiling Malatang broth, you must start boiling it in cold water, and after boiling, prepare a certain amount of cornstarch, which can be potato flour and cornstarch.

Sweet potato flour is fine. After mixing an appropriate amount of water, stir evenly and pour it down to boil;

When boiling spicy broth, pour in an appropriate amount of milk, which can make the soup whiter and make the soup more delicious;

Malatang broth can be made with pork bone paste, which is a kind of soup stock base that has been prepared, which is made of chicken bones, pork bones, bone marrow and other bones with various condiments, and then made by separation and cooling;

When the spicy soup stock is boiled with bones, you can add white radish or other ingredients to match, after boiling, and then turn on low heat to slowly boil, which can also make the soup thicker and whiter.

Tips:

Most Malatang shop owners use pork bone paste to make the broth white and rich, but pork bone paste alone will not make the bottom of the soup balance so delicious, and the important thing is to mix the soup base well.

Summary. Ways to make spicy soup whiter:

1. Put bone broth powder or bone broth paste;

2. Stew soup with chicken bones and carcass;

3. Add milk powder or evaporated milk;

4. Add condiments without color.

How to whiten the spicy soup.

Hello dear, please wait, I am inquiring for you

The method of making the spicy hot soup white: 1. Put bone broth powder or bone broth paste; 2. Stew soup with chicken bones and carcass; 3. Selling milk powder or evaporated milk; 4. Add condiments without color.

The practice of spicy tang is good: 1. Wash and pick the vegetables and string them on bamboo skewers; 2. Pour the broth into the pot and bring to a boil; 3. Put in 1 pack of spicy hot base; 4. Prepare any flavor of hot pot dipping sauce; 5. Put the bean skin and quail eggs in, and put the hard-to-cook vegetables into the pot to cook; 6. Blanch the green leafy vegetables, turn off the heat, dip in the hot pot seasoning and eat.

Spicy hot pork bones, milk or milk powder can make the soup base of Shenxi become thick and white. Using some side dishes such as coriander, tomatoes, chopped green onions, enoki mushrooms, pork balls, etc., will make the soup more delicious and appetizing.

I hope mine can help you and wish you good health, all the best and a happy life.

Prepare the material for the coarse section: vermicelli: appropriate amount, cabbage: appropriate amount, water: appropriate amount, fish tofu: appropriate amount, milk powder: appropriate amount, salt: appropriate amount.

1. Wash the cabbage with water, then tear it up and set aside, and wash the vermicelli and fish tofu for later use.

2. Pour an appropriate amount of water into the pot, then cover the lid and bring the water to a boil.

3. After the water boils, put the vermicelli, cabbage, and fish tofu into the pot in turn and cook.

4. After cooking, remove the lid, put a spoonful of milk powder and a small spoonful of salt and stir well, then re-cover the lid and cook for 1-2 minutes. Accompaniment.

5. Serve in a clean and waterless container and enjoy.

Hello dear, Malatang's milky white soup base is a kind of beef bone soup base, which is generally made from beef bones, tripe, ginger, garlic and other ingredients. The specific method is as follows: Materials:

Beef bones, tripe, ginger, garlic, Sichuan pepper, spices, dried chili, star anise, bay leaves, bean paste, tomato paste, tofu milk, old cooking wine, water, salt Steps: 1Wash the beef bones and tripe, put them in a pot and pour cold water to cover all the ingredients.

Bring to a boil on high heat, turn off the heat and simmer for 20 minutes, skimming off the foam. 2.Cut the ginger and garlic into fine chop, put an appropriate amount of cooking oil in the pot, pour in the ginger, minced garlic and an appropriate amount of bean paste, tomato paste, tofu milk, and stir-fry until fragrant.

3.Put the fried seasoning into the beef bones and tripe in the pot, add star anise, bay leaves, Sichuan pepper, spices, dried chili peppers and other ingredients, continue to cook until boiling on high heat, and simmer for 2-3 hours. 4.

Strain the boiled soup, touch the bones and belly slices, and add salt to taste, which can be used as a soup base for Malatang. It should be noted that the time to boil the beef bone soup base needs to be longer, and it can be boiled for more than 2-3 hours, so that the nutrition and taste of the soup base can be better extracted.

Summary. The milky white soup of Malatang is usually made from bones such as chicken bones, pork ribs, pork bones, meat, ginger, green onions, and spices. The specific steps are as follows:

Ingredients:- Chicken bones, pork ribs, pork bones and other bones and meat- Ginger, green onions- Salt, cooking wine, white pepper, dried chili, Sichuan pepper, bay leaves, star anise, cinnamon Boiling steps: 1

Soak chicken bones, pork ribs, pork bones and other bones and meat in water for about 30 minutes, then wash off the blood foam for later use. 2.Put the bones and meat into a casserole, add an appropriate amount of water, boil over high heat, skim off the foam, add ginger slices, green onions, cooking wine, white pepper, and cook over low heat for 2-3 hours.

3.Put dried chili peppers, Sichuan peppercorns, bay leaves, star anise, cinnamon and other seasonings into a wok and stir-fry over low heat until fragrant. 4.

Put the stir-fried seasoning into a casserole, add salt, and cook over low heat for about 30 minutes until the soup is milky white. 5.Finally, strain the soup through a strainer and use it to cook Malatang.

The above is the general way to make milky soup base, different places and tastes will be different, you can adjust it appropriately according to your taste.

How to make white soup spicy hot.

The milky white soup of Malatang is usually made from bones such as chicken bones, pork ribs, pork bones, meat, ginger, green onions, and spices. The specific steps are as follows: Materials:

Chicken bones, pork ribs, pork bones and other bones and meat - ginger, green onion - salt, cooking wine, white pepper, dried chili, Sichuan pepper, bay leaves, star anise, cinnamon boiling steps: 1First, soak the chicken bones, pork ribs, pork bones and other bones and meat in water for about 30 minutes, and then wash off the blood foam for later use.

2.Put the bones and meat into a casserole, add an appropriate amount of water, boil over high heat, skim off the foam, add ginger slices, green onions, cooking wine, white pepper, and cook over low heat for 2-3 hours. 3.

Put dried chili peppers, Sichuan peppercorns, bay leaves, star anise, cinnamon and other seasonings into a wok and stir-fry over low heat until fragrant. 4.Put the stir-fried seasoning into a casserole, add salt, and cook over low heat for about 30 minutes until the soup is milky white.

5.Finally, strain the soup through a strainer and use it to cook Malatang. The above is the general method of making milky white soup base, and the taste will be different in different places, so you can adjust it appropriately according to your taste.

The spicy and milky soup is generally made with broth. The specific steps are:1

Prepare the soup stock first, and generally choose fresh vegetables that are more delicious, such as winter melon, potatoes, carrots, etc. 2.Put all the vegetables into the pot and add the appropriate amount of water.

Then add chicken bones, chicken and other soup stocks, as well as green onions, ginger, garlic, bay leaves, star anise, cinnamon and other seasonings, and slowly simmer over low heat for an hour and a half, or add other seasonings according to your own favorite seasonings. 3.Put the boiled soup in the refrigerator for a while, and when the soup is completely solidified, take it out and put it in a container, then add sesame oil, peppercorn powder, chili powder and other seasonings, and finally stir-fry in hot oil and serve!

In addition to spicy hot milk soup, you can also make many other flavors of hot milk soup, such as: curry hot milk soup, pickled pepper hot milk soup, pepper and salt hot milk soup, vinegar hot milk soup and so on. The production method of these hot milk soups is also similar, but the seasoning will be slightly different, and you can adjust it according to your own preferences!

In winter, it's really comfortable to eat a bowl of hot Malatang, so how to make a spicy white soup base?

Usually the spicy white soup is made with large stick bones, corn and carrots. First, rinse the beef bones and pork ribs with water, put them in boiling water and remove them, and then wash them with water. Put it in a large pot, mix with water and submerge (about 5 kg of water) and bring to a boil over high heat.

Skim off the blood foam, add ginger (pat broken), rice wine, boil and stew over medium heat another day, and when the soup is fresh and fragrant, remove the ginger pieces and bone residue to clarify, that is, the spicy hot white soup base.

It is recommended that if you want to use additives, you can go to the seasoning city, there are all kinds of additives, and there are additives that can make the soup white, but the soup is not very white with the addition of that soup, and it still needs to be boiled with large bones and large fires to cooperate with each other. You can also add a small amount of milk powder to make the soup taste less bland, and you can also make the soup slightly whiter, the cost of this method is relatively low, and the effect is better.

Ingredients: 1 piece of pork bone, 1 piece of chicken skeleton.

The excipients include 1g of chili pepper, 1g of Sichuan pepper, 1g of sesame pepper, 2g of cooking wine, 1g of ginger and 1g of green onion.

1. First of all, the main ingredients we choose are pork bones, chicken bones, and duck bones, and the auxiliary materials are chili, pepper, pepper, cooking wine, ginger, and green onions.

2. Put peppercorns and peppercorns into gauze bags to prevent astringency in the mouth from eating in the soup.

3. Cut the ginger into slices, cut the green onion into segments, and set aside.

4. Next, put the three kinds of bones through hot water to remove the fishy smell, and put the three bones in after the water is boiled.

5. Add an appropriate amount of cooking wine, turn on a high fire, and then take hot water, and wait until the water is boiled again, and you can take out the bones.

6. Okay, the water is already boiling, turn off the heat, take out the bones, and pour out the water.

7. Add water to the pot again, **, and then put the bones in.

8. Then put it into a cloth bag with pepper and pepper, put in green onions, ginger, put a little chili, boil over high heat, turn to low heat and boil for 7 to 8 hours, you can use it. Okay, the soup stock is done.

Spice formula: 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 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 chick, 5-8 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.