What are the dishes of the steamed dishes What are the dishes of the steamed dishes

The main ingredients in Mao Cai are fresh meat, soy products, green vegetables, seafood, mushrooms, lotus root slices, potatoes, lettuce, winter melon, mushrooms, dried tofu, Chinese cabbage, cauliflower, cabbage head, kelp, etc. Mao Cai is a unique snack in the western Sichuan Plain, which has won the love of the masses with its unique taste and affordable **. The dishes are cheap, spicy, and delicious, which can satisfy your appetite and serve them on the table.

Not only can guests order according to their preferences, but they can also add seasonings to their tastes when the dishes are ready.

The most particular thing to eat is "dried vegetables", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, dip the hot vegetables in the dried vegetables gently, and then send them into the mouth. It tastes fragrant and spicy.

Originated in Sichuan, Maocai is favored by consumers for its spicy, delicious, healthy and nutritious characteristics. "Maocai" is a specialty of Chengdu, and the scientific name of Chongqing is Malatang, where the word "Mao" is a verb. It is made by preparing a pot of spicy and fragrant soup and placing the vegetables in a bamboo spoon, usually one serving at a spoonful.

Cook in a pot, then place in a bowl and scoop a spoonful of soup. The raw materials of Mao Cai are not limited, and they are similar to the strings of incense. You can take anything.

1. The main ingredients of the dishes are meat, soy products, vegetables, seafood, mushrooms, etc.

2. Mao Cai is a dish made of meat, soy products, vegetables, seafood, and mushrooms as the main ingredients, which originated in Chengdu and has traditional snacks with Sichuan characteristics.

3. The most exquisite way to eat Mao Cai is a dry dish, that is, dry chili powder is placed in a small dish, plus salt, monosodium glutamate and other seasonings, and the hot vegetables in the pot are gently dipped in the dry dish, and then they can be sent into the mouth, the taste is fragrant and spicy, and it is very delicious.

The dishes of <> Mao Cai include coriander, sausage, tenderloin, beef shutters, fish tofu, tomatoes, fried dough sticks, lettuce, tofu, winter melon, cucumber, black fungus, lotus root slices, lettuce, tribute balls, beef balls, instant noodles, vermicelli, shiitake mushrooms, enoki mushrooms, shrimp, duck intestines, luncheon meat, hairy tripe, cauliflower, bean sprouts, potato flour, etc.

It is not a dish, but a dish made with meat, vegetables, soy products, mushrooms, and seafood as the main ingredients.

Mao Cai is a traditional snack that originated in Chengdu and has Sichuan characteristics. The most elaborate way to eat Mao Cai is "dry dish", that is, put some dried chili peppers in a small plate, which will also add monosodium glutamate, salt and other seasonings, and then dip the hot dishes in the pot in the dry dish to extract the seasoning, you can eat, the taste is fragrant and spicy.

One of the characteristics of Chengdu is to use traditional Chinese medicine and various seasonings to blanch the vegetables, first put the vegetables into the bamboo spoon, and then wait until they are cooked, they will mix various ingredients in the bowl in advance, and then scoop a spoonful of soup, that is, the steamed vegetables, and then sprinkle some coriander, green onions and Sichuan's unique tempeh, so that it has become the most famous and most characteristic snack "Mao Cai".

There are generally potatoes, winter melons, cabbage, lettuce, shredded kelp, shiitake mushrooms, and so on.

There are three types of steamed vegetables:

1. Hot pot type steamed dish: that is, what we call hot pot dishes, the basic form is the same, the difference is in the base material configuration, it is a person's hot pot.

2. Brine-type steamed vegetables: It is a kind of spice configuration similar to brine, which can be drunk after eating, and the soup base is delicious, not dry and spicy.

3. White water type steamed vegetables: Put the dishes in a large pot filled with tap water and cook them in a bowl, then add spices and sesame oil.

The main ingredients in Mao Cai are fresh meat, soy products, green vegetables, seafood, mushrooms and lotus root slices, potatoes, lettuce, winter melon, mushrooms, dried tofu, cabbage, cauliflower, green cabbage, kelp shreds and so on. Maocai, a unique flavor snack in the western Sichuan Plain, has won the love of the masses with its unique taste and affordable taste. Steamed vegetables are cheap, spicy and fragrant, both to satisfy hunger and rice, guests can not only order at will according to their own preferences, but also after the dishes are ready, they can also add condiments at will according to their own taste.

The most elaborate way to eat the dish is"Dry dish", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, and dip the hot vegetables in the pot in the dry dish gently, and then you can send it into your mouth, the taste is fragrant and spicy, and it is very delicious.

Ingredients: Wash the vegetables, rabbit kidney, 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.

Garnish: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, kelp, bean sprouts, lettuce slices, fungus, water spinach, blood wang, hairy tripe, wing tips, goose intestines, ham sausages, luncheon meat, etc.