What are the ingredients for Malatang, and what are the ingredients for Malatang

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.

There are three main types of spicy oak ingredients: vegetables, pasta, and meat.

1. Vegetables. Spinach, coriander, cabbage, rape, kohlrabi.

mushrooms, etc. 2. Pasta.

Noodles, instant noodles.

Potato flour, hot pot flour, lettuce flour.

Wait. 3. Meat.

Ham, various sausages, bacon, chicken feet, pork belly, etc.

Malatang originated in the Minjiang River.

Niuhua Town, Leshan City, Sichuan Province.

Originally, it was the boatmen and slender men who created the spicy tang, which is a simple and unique way to eat. From Chengdu to the Three Gorges of the Sichuan River Basin, due to the turbulent flow of water, the slender man has become an indispensable scenery, they pull fiber, in the riverside to build stones, set up a clay pot, pick up some branches for dry firewood to make a fire, scoop a few scoops of river water, everything is taken from local materials, there are vegetables to put vegetables, there are no vegetables to pull some wild vegetables to fill the number, and then put in sea pepper, pepper and other seasonings, shabu and eat.

Because of its simplicity, it quickly spread along the river. Later, the vendors on the wharf saw the business opportunity, so they transformed the dishes and stoves, placed them at both ends of the burden, and shouted as they walked.

Now, Malatang has gradually walked from the river to the shore.

Duck blood, fish balls, cabbage, mushrooms, cucumbers, beef, hairy tripe, yellow throat, duck paws, etc.

1. Duck blood: It is made of the blood of domestic ducks, with a delicate and smooth taste, rich in iron, calcium and other minerals, and can be used as a dish in hot pot and spicy hot.

2. Fish balls: made of starch for fish, the taste is tender and soft, and it is a common dish in hot pot and spicy hot.

3. Cabbage: rich in water, protein, vitamins, etc., added to the spicy and fragrant food, rich in soup.

4. Mushrooms: There are many mushrooms that can be put into Malatang, such as shiitake mushrooms, enoki mushrooms, oyster mushrooms, etc., which are tender and soft in taste, rich in protein and vitamins.

Precautions for eating Malatang.

Pay attention to the freshness of the ingredients, the boiling time and prevent being burned by the soup.

Malatang is a unique way to eat ingredients boiled in a soup made of a variety of seasonings such as peppercorns and chili peppers with star anise, cinnamon, etc., in the process of eating, we should pay attention to the freshness of the ingredients, look at the shelf life of the dishes, and the bad ingredients can not be eaten.

Also, when boiling ingredients, they must be cooked before eating, otherwise some undercooked foods may carry parasites; The soup is piping hot, so be careful not to get burned by the soup.

The main dishes of Malatang are lettuce, hairy tripe, duck blood, duck intestines, beef slices, pork slices, and fish ball hot pot meatballs.

Malatang's dishes include a variety of meatballs, wakame, lettuce tips, potato chips, lotus root slices, and various soy products.

The ingredients of Malatang are: coriander, cabbage, rape, instant noodles, bacon, etc.

Spicyhotpot is a Han specialty snack that originated in Leshan, Sichuan, and became popular in various places after being improved by Northeast practices. Its ingredients are varied and have become popular throughout the country.

Northeast people have improved and reshaped Sichuan Malatang. Sichuan Malatang is characterized by heavy spicy and spicy, which is difficult to be accepted by people outside the Sichuan-Chongqing region, and the spicy tang improved by the Northeast people, the big bone soup base, and the softer seasoning, the main spicy taste has also been transferred from the soup base to the optional small ingredients, and the red oil soup is no longer a necessary element, but an option, replaced by a sesame sauce with northern characteristics.

There are mainly beef bones, pork bones, chicken bones, seafood, spices (called medicinal materials in traditional Chinese medicine theory), salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil, etc.

Malatang has the most abundant ingredients, not only ingredients but also meat dishes, everything you need, you can choose according to your taste. Vegetarian dishes: greens, cabbage, coriander, lettuce, spinach, daylily, water spinach, mung bean sprouts, soybean sprouts, tofu, Japanese tofu, dried tofu, tofu skin, bean curd, oyster mushroom, shiitake mushroom, enoki mushroom, loofah, cucumber, kelp, lotus root slices, winter melon slices, potato chips, fried tofu, ham sausage, carrots, fritters, rice cakes, duck blood, vermicelli, vermicelli, etc.

Meat dishes: beef, bacon, duck intestines, fried meat skin, beef shutters, and various tribute balls, crab fillets, etc. Recommended:

Peeing beef balls, luncheon meat, konjac, duck liver, duck heart, duck blood, crispy dumplings, white radish, carrots, spicy hot noodles, eggs, quail eggs, cuttlefish balls, squid.

As we all know, whether Malatang is delicious or not, the base soup plays a decisive role, which is directly related to the taste and flavor of MalatangTherefore, to make a delicious base soup, you must first choose the best raw materials and seasonings.

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.

All types of spicy dishes can be roughly divided into meat, vegetables, seafood, bean flour products, and staple foods.

There is a wide variety of categories in each category. Let's talk about meat first, like common pork, beef, lamb, pork ribs, chicken, duck, ham, and river shrimp.

Fish, bacon, bacon, tenderloin, chicken fillet, chicken offal, chicken blood, duck blood, beef offal.

Haggis, luncheon meat.

quail eggs, fish balls, beef balls, pigeon meat, etc.; Frog meat, bullfrog meat, and so on are also uncommon.

Among all the types of spicy dishes, the types of vegetables may be more abundant, such as Chinese cabbage and oily wheat cabbage.

Coriander, fungus, mushrooms, winter melon, radish, kelp, lotus root, potato chips, baby cabbage, lettuce slices, cauliflower, purple cabbage, enoki mushrooms, daylily, bean sprouts, leeks, baby greens, purple cabbage, yams, chrysanthemum, water spinach, sweet potatoes, oyster mushrooms, shiitake mushrooms, etc.

They are all common types of vegetables in Malatang. Of course, there are some common vegetables that are not often found in Malatang, such as beans and garlic sprouts.

This type of dish is not easy to cook and is not so easy to taste, so it is generally not often found in Malatang.

1. Quail eggs.

Quail eggs, I believe everyone knows that it tastes very good, but it is small in size, light in weight, and it is particularly delicious in Malatang, which can be said to be the best side dish for Malatang.

2. Fried tofu.

Like fried tofu, which is not weighed and fluttering, you can take more. Put it in the spicy hot, after absorbing the juice, it is super enjoyable to eat, and the feeling of bursting juice when you bite it down, you are not afraid of suffering a loss, but you are afraid that the boss will feel distressed.

3. Dry vermicelli.

When eating Malatang, staple food is definitely indispensable, so vermicelli is a good choice. It's right to throw it on a plate, and although it looks like a small lump, when it's cooked, it's already a big bowl, full of content, and satisfying to eat.

4. Green vegetables. When eating Malatang, you can take more vegetables, which can not only make Malatang look more attractive, but also refreshing and greasy, the key is to grab a handful and it doesn't cost much, after all, it doesn't weigh the scales, and the vegetables are also very nutritious.

5. Water spinach.

This dish is very affordable, because it is hollow, so it is relatively light, and it is soft and delicious after cooking. And because it is hollow, the soup will enter the dish, and it will taste more delicious and juicy.

There are meat dishes and vegetarian dishes. For example: chicken, beef, fish, ham sausage, luncheon meat, fish tofu, pork lung tip, beer sausage, chicken wing tip, bean skin, bean bubble, oil gluten, vermicelli, wide flour, spinach balls, chicken blood, duck blood, spinach, Chinese cabbage, oil lettuce, coriander, fungus, mushrooms, winter melon, radish, kelp, lotus root, lettuce slices, cauliflower, purple cabbage, tofu, frozen tofu, enoki mushrooms, daylily and so on!

There are a lot of spicy dishes. Meat and vegetarian dishes are fine. There are also mushrooms. Seafood. There is nothing you can't eat, only what you can't think of.

Coincidentally, I just ordered Malatang today.