How to make spicy tang at home?

Go to the supermarket to buy some bases, fish balls, shrimp balls and dishes, etc., which are very delicious, and we often do this in our dormitory.

I bought spicy ingredients in the supermarket, then bought the vegetables and ate them hot, and I only ate them at noon.

Secret seasoning of fresh vegetables.

When a lot of people eat together, it's delicious! ~~

Buy Malatang bags for seasoning, and then follow the method above.

There are spicy spices that can be bought at the market or supermarket

Of course, the spicier the better, choose a pepper with a higher spiciness.

With an induction cooker, you can buy some ingredients in the supermarket, which is very convenient.

Super delicious spicy hot. Let's try it out.

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.

Malatang with iced watermelon juice is a perfect match.

Put more chili peppers! Seasoning! Check it up! Or let someone who knows teach you!

1. Prepare to bring the vegetables with you, wash them for later use, and you can choose the vegetables you like.

2. Prepare some boiled spicy meatballs and the like, and set aside.

3. Pour the meatballs into hot water and cook.

4. Scoop up the cooked meatballs and set aside.

6. Add bean paste and other conditioning to the pot and stir-fry.

7. After the conditioning is boiled, add the soup to make the hot soup with spicy slag.

8. Add chili powder and other conditioning, add a small amount of salt, and quantify it according to the situation.

9. Boil the spicy hot juice to bring out the flavor.

10. Pour the meatballs into the broth.

11. Continue to cook on high heat for a while, bringing to a boil.

12. Add the prepared vegetables, pour them in, cook them and eat.

Put the wok on the fire, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and pepper and fry the leather pants until fragrant. 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.

Prepare the main ingredients Wash the meat vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide squares; 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.

Blanching The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with bamboo skewers on strings, and scalded and matured according to the heat of different dishes.

Dipping Dishes that have been blanched and matured are placed on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt according to your taste. Whether to pretend to dip or not to dip, more or less up to yourself.

Red soup - the soup is red and bright; White soup - milky white in color; Clear soup - the soup is clear and white; Seafood soup – the soup is clear and bright.

2 sniffs. The hot soup that has just been boiled gives off a rich aroma. People stand far away, the tempting fragrance comes straight to the face, and when you want to smell it closely, the fragrance seems to be ......gone

3. Iron. They fly in the sky, they run on the ground, they swim in the water, they grow in the ground, they stand in the trees, and they dig ...... in the soilAnything that can be eaten can be scalded.

4 products. If you can drink the spicy soup of Malatang, you must taste the soup first, all kinds of soups, all kinds of flavors, who knows who eats them.

5 boiled. The base soup that has been blanched with various meats and vegetables has a more delicious and rich taste, and with a little flour, it has its own flavor (red soup noodles, bone broth noodles, clear soup noodles, seafood noodles......).）

6 bubbles Finally, you can also use the bottom soup to soak twist flowers, cakes, and steamed buns, and inhale all the delicious food in the soup into the cake.

Tempeh is diluted with cooking wine, take 30 grams of dried chili peppers, boil in a pot of boiling water for about 2 minutes, rinse with water, drain the water, chop into mushrooms, that is, into glutinous peppers, star anise, cinnamon broken into small pieces, grass fruit, white bean pat breaking, spirit grass, grass row, bay leaf cut ingredients: tomatoes, fish balls, meatballs, crispy sausages, crab sticks, kelp, vermicelli, potato chips, lettuce, oil and wheat vegetables, coriander, small greens, broth, garlic juice, sesame paste, small spicy pepper, pepper oil.

<> dried chili, Pixian bean paste, green onion, ginger, garlic, shiitake mushroom, cucumber, instant noodles, potatoes, lotus root, beef, corn, broth, sesame paste, oil, sesame oil, chili oil, all kinds of favorite vegetables, appropriate amount of meatballs. The third sister likes to eat spicy tang since she was a child, which may be the reason why she was born in the mountain city of Chongqing! I was especially interested in the spicy taste.

So I relied on my own feelings, according to the taste, made a spicy hot, the result was almost the same, I didn't dare to taste better, eat Kuanjian more assured! Below, I will share my practice with you, which is not an exclusive secret recipe, but a personal attempt, just for reference! Please give us more valuable comments for further improvement.

Add oil to the net pot and boil until it is hot, put in the soaked comfrey, soak it in and fry it well, take it out and don't use it, add green onion and ginger pieces to fry until fragrant, and when it is dry, add rock sugar to boil out the sugar color, add spicy sauce and heat it over low heat for about an hour, add spices and continue to heat for an hour, add soup stock. 250 grams of pork bones, 400 grams of chicken bones, appropriate amount of green onion and ginger, and 2500 grams of water. Put it in a pot and boil for 4 hours, drain the soup, which is the stock.

To make it at home, you can choose to make it with ready-made hot pot base, with sesame pepper and chili pepper and thick soup treasure. After the soup is ready, you can choose meat and vegetarian ingredients according to your preferences, and it is best to choose the ones that are resistant to cooking and easy to taste. Such as hairy tripe, tofu skin, kelp, konjac, etc.

Ingredients: tomatoes, fish balls, meatballs, crispy sausages, crab sticks, kelp, vermicelli, potato chips, lettuce, corn, lotus root, oil and wheat cabbage, coriander, small green vegetables, broth, garlic juice, sesame paste, small spicy pepper and pepper oil, production steps: 1 Put oil in a pot, fry pepper and a small pepper over low heat, then remove and discard.

2 Slowly stir-fry the peeled and diced tomatoes into the red sauce, add a bowl of stock and bring to a boil over low heat. Kocha 3 Put fish balls, meatballs, crispy sausages, crab sticks, kelp, and mushrooms and cook slowly, and cook until fragrant. 4 Then put vermicelli, soaked potato chips, lettuce, corn, lotus root, oily lettuce, coriander, baby greens, etc., turn off the heat after cooking, add garlic juice and adjusted sesame paste.