Recommend some raw materials for Malatang, what are the raw materials for Malatang?

Ingredients mean what side dishes are needed, right? There are a lot of them, kelp, sea cabbage, lettuce, anchovies, potatoes, lotus roots, vermicelli, etc.

Malatang ingredients:

1. Fungi. The nutritional value of mushrooms is not much to say, the taste is also very good, and the overall taste of Malatang with mushrooms will be improved. In order to increase the weight of the mushrooms, the boss will extend the cleaning and soaking time of the mushrooms so that they can absorb enough water. When you choose, you can use a clip to clamp it slightly, and don't use too much moisture.

Or squeeze the water a little, even if the boss sees it, he won't say it, after all, he is not authentic first.

Second, oil bean skin.

Oily bean skin is a very common ingredient in northern Malatang, people who like to eat it are particularly addicted, the taste is similar to yuba, but it is very thin and light, it is cooked after a little scalding, and it is particularly delicious when dipped in soup. The purchase price of this ingredient is generally not too high, it is considered cost-effective, and you must have more if you like to eat.

3. Bean sprouts. Bean sprouts are generally the bottom dish in many dishes, with a crisp taste and high nutritional value. Bean sprouts are divided into mung bean sprouts and soybean sprouts, I personally prefer to eat mung bean sprouts, **cheap, light weight, you can eat it with a little scalding, crisp and crunchy. If you like to eat bean sprouts, you must not miss it when you see it.

Fourth, vermicelli. Vermicelli is a must-have for eating Malatang, generally with thinner vermicelli, thicker sweet potato vermicelli, and wider wide vermicelli. In addition to the fact that the weight of the wide noodles is not dominant, in fact, vermicelli and vermicelli are very good choices. The vermicelli will increase in size after soaking, so it can be used as a staple food.

5. Hand cut meat.

How to eat spicy tang less meat, generally there are fat cow, fat sheep, black chicken rolls, hand-cut meat, etc., some shops are weighed by the pound, and some shops are sold by the portion. Either way, it is recommended that you choose to cut the meat by hand. Because hand-cut meat can see the quality of meat more clearly and intuitively, and it is difficult to say about various meat rolls, even if spliced meat or synthetic meat is used, it is difficult to perceive with the naked eye.

The ingredients in Malatang are: cabbage, lettuce, fish balls, crispy sausages, crab sticks, kelp, vermicelli, potato chips, corn, chrysanthemums, fish rolls, thousand-page tofu, duck blood, fish tofu, bacon, lotus root, enoki mushrooms, broccoli, etc.

What are the ingredients in Malatang.

Meatballs: Taiwan sausages, kiss sausages, swallow dumplings, bone dumplings, shrimp dumplings, cuttlefish fillets, corn sausages, hairy tripe, lobster balls, osmanthus sausages, kidney sausages, etc.

Soy products: dried tofu, wide noodles, bean bubbles, tofu skin, gluten, frozen tofu, etc. Others: yuba, fungus, instant noodles, noodles, etc.

Vegetables: shiitake mushrooms, spinach, baby cabbage, sweet potato chips, bean sprouts, water spinach, konjac, purple cabbage, winter melon, taro, tomato, etc.

The ingredients of Malatang include edible mushrooms, bean acacia celebrations, vermicelli, quail eggs, fresh meat, etc.

1. Edible mushrooms.

There are many types of edible mushrooms, and the most common ones in Malatang are shiitake mushrooms, enoki mushrooms, and oyster mushrooms, which are all fresh, but the weight is relatively light, and you can take a lot of them for one or two. Edible mushrooms have a high nutritional value and a tender taste, making them nutritious and delicious ingredients that should not be missed.

2. Soy products.

There are many spicy soybean products, such as dried flowers, soybean oil skin, bean intestines, bean curd, etc., which are not only very light in weight, but also very light, and most of them are dry. Soy products have a rich taste and are known as plant-based meat. Moreover, the flavor of soy products is particularly strong when it is full of soup, and it is more fragrant than meat.

3. Fans. If you eat Malatang, if you don't have a staple food, you will get hungry quickly. The staple food is instant noodles, multigrain noodles, as well as vermicelli, vermicelli, etc., and I personally do not recommend instant noodles, after all, they are fried.

The multigrain noodles are also soaked in water, which may not be fresh, only dry vermicelli and vermicelli are not weighed, delicious and fresh, cooked with eating, and it is also easy to absorb the taste of the soup, which is particularly fragrant.

4. Quail eggs.

Quail eggs are light in weight, only about 10 grams each, cooked quail eggs are stored at room temperature for 3 days, and Malatang is generally refrigerated, so you don't have to worry about not being fresh and stuffy.

5. Fresh meat.

If you don't eat meat, you always feel like you're not going to have a bad idea. There are many types of spicy meat, such as ham, cured meat, and some freshly cut meat. Although the taste of ham and cured meat is better, I can't see the freshness after marinating, so I recommend fresh meat, and you can tell if it's new and chewy when you smell it.

Raw materials for Malatang:

Rapeseed oil, salad oil, chicken fat, butter, chicken bones, pork bones, beef bones, seafood, spices, monosodium glutamate, salt, chicken powder, bean paste, cooking wine, tempeh, sesame oil, etc.

Specific method: 1. Heat the oil pan (1 times more than usual), add green onions, ginger and garlic, low heat, and stir-fry until the green onions are slightly browned.

2. Add the spicy sauce, simmer over low heat, and stir-fry until the red oil comes out.

3. Add water, (chicken broth, pork bone broth, beef bone broth is the best) until the pot is 8 minutes full. Add salt, chicken powder and pepper to taste.

4. After boiling, scoop up the green onions, ginger, and garlic (you can also leave it untied, just to make the soup look clear), put in the skewers, and blanch them.

5. Dipping sauce: 2 tablespoons of sesame paste, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of sesame oil, 1 2 tablespoons of oyster sauce, 1 4 tablespoons of leek flowers, 1 tablespoon of light soy sauce, appropriate amount of garlic paste, 1 4 tablespoons of sugar, appropriate amount of cooked sesame seeds.