How do you make that spicy soup on the side of the road? Can any kind friend tell me about it?

I have eaten spicy soup, which is made of tofu, sweet potato powder, and vegetables, and the bottom of his pot is made of hot pot ingredients.

It's just an ordinary hot pot base.

Bring it to a boil with water.

It's just that look at their trouble, those are the kind of roadside food! Just add the hot pot and the soup! ~!

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.

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

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.

Teach you how to make Malatang simple and delicious.

The spicy hot method is simple and easy to learn.

How to make spicy soup delicious.

Ingredients: 100 grams of beef intestines, tripe, beef heart, and beef lungs, spicy bean paste, minced ginger, peppercorns, broth, green onions, chili powder, pepper powder, pepper oil, salt, chicken essence, coriander, and vegetable oil.

Method 1: Wash the beef intestines, tripe, beef heart, and beef lungs separately, blanch them together, remove them and let them cool.

2. Cut off the beef intestines, cut the tripe into pieces, and slice the beef heart and beef lungs separately.

3. Put vegetable oil in a wok and boil until it is hot, add spicy bean paste, minced ginger and peppercorns and stir-fry until fragrant, add broth, beef intestines, tripe, beef heart, beef lungs, put in green onions, chili powder, pepper, pepper oil, salt, and bring to a boil over high heat.

4. Pour all the ingredients in the wok into the casserole, cover and stew, add chicken essence to taste, and sprinkle in the coriander segments.

As long as it's not unpalatable, you're enthusiastic, and business is just as hot.

Spicy soup recipe.

Ingredients: (according to your own preferences, the type of raw materials, how much can be increased or decreased).

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly.

50 grams of eel 50 grams of pork ring throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices and 80 grams of lettuce.

50 grams of winter melon 50 grams of mushrooms.

50 grams of dried tofu and 80 grams of cabbage.

50 grams of cauliflower and 80 grams of green cabbage.

Seasoning: 250 grams of butter and 100 grams of vegetable oil.

Pixian bean office 150 grams Yongchuan tempeh 50 grams.

10 grams of rock sugar and 5 grams of Sichuan peppercorns.

2 grams of pepper 30 grams of dried chili peppers.

20 grams of mash juice 20 grams of Shao wine.

10 grams of ginger rice and 100 grams of refined salt.

10 grams of grass fruit and 10 grams of cinnamon.

10 grams of grass and 10 grams of white fungus.

250 grams of chili noodles and 1500 grams of fresh soup.

Production procedure: 1. Make brine. 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.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; 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.

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

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

Prone problems and solutions:

The finished product is not cooked. The main ingredient used in Malatang should be relatively easy to mature. Do not use raw materials such as chicken wings, chicken feet, duck feet, beef and other ingredients that are not easy to cook.

Dishes such as eel and hairtail should be blanched for a longer time, and when blanching such raw materials, do not swing too much or too fast, and master the heat well, so that there will be no problem of undercooking.

Ingredients: 5000g vegetable oil, 1000g lard, 1250g Pixian bean paste, 1250g liquor, 50g tempeh, 2000g chili pepper, 2000g pepper, 200g ginger, 150g garlic, 150g green onion, 100g rock sugar, 100g mash, 100g star anise, 30g sanai, 40g cinnamon, 40g cumin, 100g, grass fruit, 30g bay leaf, vanilla 15g, clove 5g, thyme, 50g, lemongrass 30g

Method: Octagonal wrenched into small grains, sliced into sannai, cinnamon cut into small particles, grass fruit pat and cut into small pieces, bay leaves cut fine, citronella cut into small pieces. Soak all the spices and peppercorns separately in water. Soak the spices and peppercorns thoroughly, drain and drain.

Prepare 2 woks, one in the middle (watercress, green onions, ginger, mash, white wine, 25 grams of garlic, tempeh, rock sugar) and mix well. In another pot, cook the vegetable oil and lard and boil it to 7-8 oil temperature, slowly pour it on top of the mixture, and stir it until the oil is finished. Then bring the pot to the stove and stir-fry slowly over low heat, stir-fry the bottom of the pot constantly to avoid sticking to the pan, and add spices when it is dry for 6 minutes.

Continue to fry the sparkling peppercorns for about 20 minutes, and then fry for another 5-10 minutes.

Hanging soup: 15 kg of beef bones, 5 kg of pork tube bones, 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onions, 100 grams of ginger.

Crack the pork bones and beef bones, boil them in cold water to remove the blood, and put them in clean water to clean.

Put in a large pot of raw materials, add 10kg of water, and boil over low heat (the soup boiled over high heat is milky white and easy to cause soup) for about 4 hours. Remove the bones and do not, that is, into a clear soup. Boiled old soup:

Mix 4 points of base and 6 points of clear soup, add 50 grams of pepper, 200 grams of ginger and 200 grams of garlic and boil together for about 2 hours, remove the residue and make the old soup.

Divide the pot: 50 grams of ginger, 50 grams of garlic, 15 grams of salt, 50 grams of monosodium glutamate, 50 grams of chicken essence, 25 grams of dried chili peppers, 15 grams of Sichuan peppercorns, divide the old soup evenly into each pot, keep each pot 8 points full, and put in the above ingredients. Answer supplement Wife, there is an easier way, that is, I learned to make it for you!

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.

The practice of Sichuan Malatang is here, collect it and learn it together!

Malatang with iced watermelon juice is a perfect match.