What seasoning do you need to make paste and spicy hot, and what is the secret of spicy hot seasonin

Flour, vermicelli, dried tofu, chili, peanuts, and various seasonings, depending on the taste!

There is a special ratio of Malatang seasoning, and the materials are exquisite. You can check "Eat Fragrant Malatang" to learn about learning.

First, the base material formula.

Spices: 3 grams of white buttons, 3 grams of grass fruit, 1 gram of cloves, 1 gram of Sannai, 2 grams of sand kernels, 2 grams of cumin, 3 grams of fragrant fruit, 3 grams of cinnamon, 2 grams of gardenia, 2 grams of licorice, 2 grams of grass, 3 grams of old buttons, 3 grams of jatamansi, 2 grams of rice pluck, 3 grams of tangerine peel, 3 grams of lemongrass, 3 grams of bay leaves, 3 grams of star anise, 2 grams of thyme, 2 grams of vanilla, 4 grams of cumin.

Seasoning: 500 grams of Pixian bean paste, 200 grams of tempeh, 250 grams of sesame peppercorns, 250 grams of Sichuan pepper, 200 grams of Ziba chili, 200 grams of rock sugar, 150 grams of liquor, 150 grams of ginger, 100 grams of green onions, 100 grams of garlic, 1500 grams of butter, 1000 grams of rapeseed oil, 500 grams of lard, 350 grams of pork bone white soup, 50 grams of Ajinomoto, 30 grams of ethyl maltol, 20 grams of hot pot flavoring agent, 50 grams of monosodium glutamate, 100 grams of chicken essence.

Production process:

1. Heat in a pot, add butter, rapeseed oil and lard over medium heat, add green onions, ginger and garlic to fry until fragrant, add pepper and pepper and fry for 2 minutes, add tempeh and spices and fry for about 5 minutes.

2. Add the bean paste and the chili pepper and fry over medium heat for about 15 minutes until the bean paste turns dark red, add pork bone broth and rock sugar and fry for about 10 minutes, add the liquor and continue to fry until the water is exhausted, turn off the heat, first add the hot pot fragrance agent, then add ethyl maltol, Ajinomoto, monosodium glutamate, chicken essence and stir evenly, seal it with plastic wrap and let it stand for 24 hours after it is completely cooled.

3. Mix all the spices together, you can not break them, and the large spices can be patted smaller. The spices are configured, put them in the base and fry them together, you must slowly stir-fry them over low heat, and you can fry the fragrance for more than 30 minutes, don't fry the paste! 2 catties of fried base, put it in 100 catties of boiled broth, and boil it for half an hour to cook Malatang.

The stock can be scaled down during the trial cooking, and the rest of the base can be refrigerated in the refrigerator for later use.

2. Spicy soup.

Ingredients: 100 kg of water, 500 grams of salt, 200 grams of Huadiao wine, 300 grams of chicken essence, 200 grams of MSG, 200 grams of rock sugar, 600 grams of milk powder (ordinary milk powder is sufficient), 250 grams of pickled pepper, 80 grams of sesame pepper, 100 grams of pepper, 3 pounds of butter, 2 pounds of base, 2 chicken racks, 2 beef bones, 300 grams of green onions, 100 grams of ginger.

Production: 1. Wash and knock the beef bones, soak them in cold water for more than 40 minutes in advance, add 100 kg of water to the soup bucket and heat them to 45 degrees over high heat, and stir them well.

2. Then put in the pepper, pickled pepper, pepper, beef bones, butter, chicken rack and burn to 90 degrees, add green onions, salt, ginger, Huadiao wine, rock sugar, MSG, chicken essence, base material (can be packed with gauze bags) and boil, continue to boil for about half an hour on low heat, and then continue to boil on low heat for an hour and a half after the foam disappears.

3. Small material production.

1. Secret chili oil.

1 kg of rapeseed oil, 50 grams of crushed peanuts, 50 grams of Aoyanqi oil powder, a little salt, and 1 kg of chili noodles. Put the chili flakes on the table.

Materials. Ingredients: Appropriate amount of Sichuan pepper, appropriate amount of green onion, ginger and garlic, appropriate amount of water, 100 grams of vermicelli, 100 grams of shallots, fish balls, fish tofu, sweet and spicy, appropriate amount of shiitake mushrooms, 100 grams of enoki mushrooms, 100 grams of cabbage.

Accessories: 5 grams of bean paste, 10 grams of hot pot base, 5 grams of chicken essence, and 3 grams of salt.

The practice of spicy hot.

Pour oil into the pot, put 5g of Sichuan pepper, green onion, ginger, garlic, bean paste, 10g of hot pot base, 300ml of water, and 100g of vermicelli

Put in an appropriate amount of fish balls, fish tofu, sweet or not spicy.

Put 100g shallots, appropriate amount of kelp knots, 100g enoki mushrooms, 100g shiitake mushrooms, 100g cabbage, 5g chicken broth and 3g salt into the pot.

Bring to a boil over high heat.

Teach you how to make Malatang simple and delicious.

How to make Malatang delicious? String the vegetables and meat you like to eat, add cold boiled water, spicy buns, seasoning packets, sesame packets, and stir well.

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 taels of Sichuan pepper, 4 taels of dried chili peppers, 1 bag of Pixian bean paste, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little cumin, 25 cloves, 5 small pieces of cinnamon, and one tael of chicken essence.

Authentic Chongqing spicy hot recipe.

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), you can't carbonize the sugar, otherwise it will be bitter Fry the rest (except for traditional Chinese medicine) together, and after the ginger and garlic come out of the flavor, divide it into 5 pots Add water (preferably bone broth) Add Chinese medicine and boil for half an hour.

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.

4. You can choose the side dishes according to your preference.

Malatang, delicious and delicious, easy to learn, you can do it together.

The family version of Simple Malatang, a delicacy that eight-year-old children can make by themselves, what are you waiting for, make it. I like to pay attention to the works of the small ones, and a lot of food to meet with everyone.

Put oil in the pot, stir-fry the base of the hot pot with refined salt, put the water to boil, and then put in the spicy hot meatballs and green vegetable noodles.

How to make Malatang? Add a piece of hot pot base to the pot, add vegetables, bean skin, meatballs, vermicelli, stew for 1 hour, and finally have some noodles.

My simple approach (do you think it's practical?) ): Put the pepper (the amount depends on the amount of water, spicy), pepper (small granular, numb), ginger and garlic (appetizing), star anise or cinnamon (fragrant) put in water and boil for 10 15 minutes, and after the numb and spicy flavor is completely boiled out, take out the pepper and pepper, and then according to the taste of monosodium glutamate, chives, and oil (to enhance the flavor again).

The spicy and appetizing spicy soup is here, how about it? The "hemp" flavor depends on Sichuan pepper (small black granules, sold in supermarkets or vegetable markets).