How to store the spicy hot base in summer

The hot pot base should not be stored for too long, otherwise it will change the flavor and deteriorate, and it is recommended to use it 3 to 5 times to change to a new base! Generally, it can be stored in the refrigerator, it is not recommended to use it many times, and you can make your own spicy tang at home.

Product name: Malatang.

Ingredients: beef balls, spicy balls, fish balls, gluten, yuba, shiitake mushrooms, broccoli, fried tofu, ham, squid, tofu rolls, a pack of spicy hot base, water.

Method: 1. Pour an appropriate amount of water into the pot and bring the water to a boil over medium heat.

2. Pour the spicy hot base packet into the water and mix the packet with chopsticks.

3. In the order of meat-fish-soy products-vegetables.

4. Put the ingredients skewered with bamboo skewers in advance into the pot in order.

5. Cook the meat in advance until it is medium-rare, and then add the next ingredient.

6. Finally, add vegetables, cover the pot and simmer for 30 seconds, then turn off the heat.

7. Put the soaked ingredients into a bowl, hold an appropriate amount of red oil soup base and serve.

Freeze it and let it freeze. Take it out and thaw it when you need it.

You have to boil the ** soup before finishing work every day and then turn off the fire (if you don't turn off the fire you can't filter out the garbage on the second day), and then put it there to the morning of the second day and then deal with it, when processing, put the oil and clean soup without residue in a clean bucket alone, pour out the dregs at the bottom of the bucket, and then mix in the new white soup, and add the stir-fry material appropriately, so that every day you will find that your old soup has decreased a lot when you finish work, theoretically you have a new soup added every day, so your soup will basically not have problems, Unless your business is too bad, hehe.

That would have to be put in the cellar.

You can use a special safe for spicy hot dishes, which will not frost and the temperature is also appropriate.

Dry ingredients such as yuba, tofu skin, black fungus, and kelp can be used within 12 hours without soaking too much. Potato chips, enoki mushrooms, oyster mushrooms, winter melons and other vegetables can be sold and cut, and they can be soaked in water, or a little salt can be added to sterilize.

Summary. Hello! Glad for your question!

It is such a soup even if it is placed in the refrigerator, it is easy to break for a long time, generally only leave the oil on it, do not keep water, make slag, leave the oil hot and cooked, and then seal it and put it in the refrigerator when it is cold, and wait for the next time to eat, you can add water to boil for a period of time, put the stored oil in, if you feel that the oil is not much, you can add butter to fry the ingredients and then boil for a while, keep the oil after each meal, repeat it several times, and save it like this, and the spicy tang you eat will be better, and the spicy flavor is stored in the oil.

Hello, I am helping you to inquire about the relevant information and will reply to you immediately.

Hello! Glad for your question! It is such a soup even if it is placed in the refrigerator, it is easy to break for a long time, generally only leave the oil on it, do not keep water, make slag, leave the oil hot and cooked, and then seal it and put it in the refrigerator when it is cold, and wait for the next time to eat, you can add water to boil for a period of time, put the stored oil in, if you feel that the oil is not much, you can add butter to fry the ingredients and then boil for a while, keep the oil after each meal, repeat it several times, and save it like this, and the spicy tang you eat will be better, and the spicy flavor is stored in the oil.

Hope it helps!

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.

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.

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.

Malatang base is a variety of raw materials and seasonings used in the production of spicy soup, mainly including 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. 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 Malatang. Therefore, to make a delicious base soup, you must first choose the best raw materials and seasonings.

Malatang is a special snack of the Han nationality that originated in the Sichuan-Chongqing region, and it is slightly different from Mao Cai.

Malatang originated from Sichuan snacks and is the most distinctive and representative of Sichuan and Chongqing"Sichuan flavor"a diet.

Malatang is the civilian destination of food. The vegetables and fish were carefully threaded on the skewers and pushed into the boiling soup one by one, which was really going to the soup. There is no elaborate cooking process, they are just mixed together by humans, contaminated with each other's flavors, and can no longer be separated.

The spicy hot method is simple and easy to learn.

How to make Malatang.

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, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately.

Then add the fermented black beans, 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; Hairy belly and pork ring throat are cut into about 4 cm and infiltrated squarely. 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 repentant and 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.

The supermarket sells it very delicious, the taste is the same as the one sold on the street, it is much easier than doing it yourself, there is a brand called Dongpo Restaurant, Wangjiadu, which is very delicious.

Pixian bean paste is chopped, the tempeh is chopped into a fluffy shape, and the rock sugar is finely ground and set aside. Put oil in the wok and burn it until it is six ripe, chop the Pixian bean paste, fry until fragrant, add minced ginger and peppercorns, and pour into the fresh soup after the fragrance wafts out. Then add the tempeh, rock sugar, mash juice, cooking wine, refined salt, pepper, dried chili, chili flakes, grass fruit, cinnamon and other condiments.

Bring to a boil and skim off the foam. I saw it on the Shanha network, I don't know if it is not suitable for your taste It is recommended to buy the base material, which is convenient and fast

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.

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

Teach you how to make Malatang simple and delicious.

The spicy hot method is simple and easy to learn.