Malatang is deeply loved by young people, so what is the best dish to add to eat Malatang?

The essence of Malatang lies in the soup base, as long as the soup base tastes correct enough, it is delicious to add any side dishes. For those who love vegetarian dishes, you can add spinach, baby cabbage, cabbage, shiitake mushrooms, potato chips, carrot slices, and oil wheat to the spicy tang.

frozen tofu, tofu skin, etc.; Friends who love meat dishes can add fat beef, chicken thighs, fish balls, beef slices, shrimp and so on to Malatang. Of course, a bowl of healthy and delicious spicy tang, the combination of meat and vegetables is the best.

The following is a detailed introduction to what kinds of ingredients can be added to Malatang:

1.Soybean. Frozen tofu, shredded tofu, thousand-page tofu.

Soybean products such as tofu skin and Japanese tofu are very suitable for adding to Malatang, Japanese tofu has a fresh and tender taste, a thousand pages of tofu has a strong taste, and the old tofu has a mellow taste, and the bean aroma is integrated into the spicy and fragrant soup base, and the taste is very good. And soy products are very rich in nutritional value, which can supplement protein and vitamins.

Prevent osteoporosis.

Constipation, cardiovascular and cerebrovascular diseases.

2.Beef. Beef is low in calories and high in protein, and the little fairies who are afraid of fat can choose more beef and put it into the spicy tang, fat beef, beef tenderloin, marinated beef slices, etc. are all good choices, and then with some green vegetables, it is a bowl of nutritious and delicious Malatang.

3.Seafood. A bowl of high-standard spicy hot, prawns, scallops, clams, squid, cuttlefish fillets and other seafood are indispensable, friends who love to eat small seafood in sauce, be sure to try to put seafood in Malatang, high nutritional value and low calories, fresh off your eyebrows in minutes.

4.Fish balls. No matter how much real meat there are in the fish balls sold in the market, but its taste is indeed very delicious, whether it is shabu shabu or eating spicy hot, crab steak, fish tofu, sweet or not spicy, bacon chicken rolls, etc., are common dishes, those who love sesame sauce can prepare a bowl of sesame sauce separately to eat, the taste is very good.

5.Other meats. Bacon, ham, cured chicken breast.

etc., it is also a must-order ingredient for Malatang stars, which can enrich the taste and make Malatang more diversified.

6.Vegetables. Spinach, carrots, bok choy, baby cabbage, cauliflower, broccoli.

These are all common ingredients in Malatang restaurants, and if you make them at home, you can also add water spinach, lettuce and other vegetables you love to eat. People who love to eat meat stars must also add more green leafy vegetables, supplement vitamins, not all order meat and fish balls, and pay attention to balanced nutrition when eating spicy tang.

7.Mushrooms. Shiitake mushrooms, crab mushrooms.

Enoki mushrooms are not only delicious, but also rich in amino acids.

It can be paired with fat beef, vegetables, etc., and it is delicious in minutes.

8.Staple foods. Vegetables and meat are sure to be hard to eat, and this is when the staple foods are bound to come in: wide noodles, potato flour, vermicelli, noodles, instant noodles.

These staple foods do not need to be ordered too much, and staple foods can be reasonably added according to the amount of meat and vegetables.

Although Malatang is always called junk food by parents, in fact, Malatang can also become a healthy and delicious snack when it is ready, as long as it is paired with vegetables, meat and staple foods, you can have a bowl of satisfying cravings after work.

The most suitable vegetables to add to eating Malatang are lettuce, oily wheat cabbage, spinach, chrysanthemum, sweet potato, fish balls, shrimp balls, shrimp dumplings, crispy bone balls, and sweet sausages.

We can add some lettuce, Chinese cabbage, enoki mushrooms, bean curd, kelp, and we should also add some vermicelli.

When I eat Malatang, I think it tastes particularly delicious when I add baby cabbage, and because it is high in oil, after adding baby cabbage, it will also have a neutralizing effect on the body and can suppress fat.

When eating Malatang, I think it is best to add lettuce, lotus root slices, fish balls, kelp and bean bubbles. These side dishes can make Malatang more abundant, and can also allow us to eat a variety of different flavors of vegetables, and even make our taste buds richer.

When eating Malatang, I think add chrysanthemum, coriander, blood tofu, and tofu skin.

Step 1: Wash the Chinese cabbage, tear the small slices, and cut the coriander into sections.

2 bean sprouts washed, potatoes cut into large slices.

3. Cut off the root of enoki mushrooms, wash them, peel and slice the winter melon.

4 fans wash it.

5. Bring water to a boil, add potato slices and vermicelli, boil the potatoes first, half-cooked, and add vegetables 6 in turn and add the spicy seasoning.

7. Put the Chinese cabbage and kelp in turn.

8Then add enoki mushrooms, winter melon, bean sprouts, and bring to a boil.

9 Finally, add the parsley and cook.

10Cook, add some salt, and you're ready to go!

11 According to your taste, add some chili oil, sesame oil, and sesame paste, and it tastes good!

<> star anise 150 grams, cinnamon 150 grams, bay leaves 150 grams, cloves 150 grams, cardamom 100 grams, cumin 150 grams, kaempfera 80 grams, grass fruit 30 grams, sand kernels 80 grams, lemongrass grass 50 grams, thyme 50 grams, sesame pepper 200 grams, very simple, with bamboo skewers to string its fish, meat, vegetables, boiling fire in the soup can be cooked. And the essence of Malatang is in this soup. The spicy soup must be old, and it is also the soup base commonly known as the "saliva pot".

Raw materials: butter 50g, soybean oil 60g, Pixian bean paste 40g, cooking wine 15g, sweet noodle sauce 10g, mash 20g, Angel Malatang continuous fresh flour 8g, salt 16g, monosodium glutamate 15g, rock sugar 4g; Spices: 8g of dried chili pepper, 6g of Sichuan pepper, 15g of ginger, 2g of tangerine peel, 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass, materials

Shiitake mushrooms, cauliflower, coriander, lettuce, tofu skin, fungus, kelp, fish balls, beef balls, vermicelli, Sichuan pepper, green onions, ginger and garlic, Pixian bean paste, hot pot sunhe base, edible oil.

Preparation: hot pot meatballs, your favorite dish, instant noodles, cooking oil, a bag of milk, green onions, ginger, garlic, salt, sesame pepper, Pixian bean paste, a small piece of hot pot base, sesame paste, oyster sauce, red hall slippery bean curd, leek flower sauce. Go to the supermarket to buy a pack of spicy hot pot ingredients, open it with various ingredients, beef horizontal slices, salt, sugar, tender meat powder, a little five-spice powder, mix well, hot pan oil under ginger and garlic, add water, spicy hot pot material, roll for ten minutes, mix the mixed beef slices, roll for five minutes to eat.

A delicious Malatang depends on the combination and preparation of the ingredients. It can be said that the base soup is related to the taste and flavor of Malatang! Seasoning is its soul, Sichuan pepper and chili pepper are the main seasonings, plus a variety of other seasonings and ingredients.

Malatang recipe: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup. Put the wok on the fire, boil the vegetable oil until it is 6 mature, and then simmer the bean office in Pixian County (first fine), quickly put in the ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup.

Then add the minuous tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, Bi noisy old grass fruit and other condiments. After boiling, the foam is beaten to form brine.

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 taels of peppercorns, 4 taels of dried chili peppers, 1 bag of Pixian bean paste, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little fennel of small Hengpintan, 25 pieces of tung incense, 5 small pieces of cinnamon silver, and one tael of chicken essence.

Generally, there will be some tangerine peel in it, and some chili pepper segments will be put in cinnamon, as well as some pepper bean curd and juice peppercorns. Aniseed.

In daily life, there are many people who like to eat Malatang very much, because there are many people who think that Malatang is very delicious, and many people think that the taste of Malatang is very delicious, and there are also many people who think that the taste of Malatang is very good, so it can be seen that the reason why so many young people like to eat Malatang very much, there is indeed a certain truth, but do you know what is the recipe of Malatang?

In ordinary life, Malatang is deeply loved by young people, there are many young people who feel that Malatang can provide them with motivation, and many people feel that Malatang can make them happy, and there are also many people who feel that Malatang can relieve their pressure, so it can be seen that Malatang is indeed very popular among young people. But do you know what are the recipes for Malatang, which are sesame paste, pepper, Sichuan pepper, seasoning, salt, monosodium glutamate, oyster sauce, milk, sugar, coarse, sesame seeds and so on. The spicy hot recipe made with these ingredients is very delicious and very popular with young people.

In daily life, there are many people who like to eat Malatang very much, so it can be seen that Malatang is indeed very popular, but I think this is a very normal phenomenon, because I think the taste of Malatang is indeed very good, and Lu Liang and Malatang are also very simple to make, so it can be seen that it is indeed very easy to make a large number of recipes for Malatang. But I think the most important point of this ode is that when making spicy tang here, you must pay attention to the heat problem, you must use low heat, and you must not use high heat. If you use high heat, it will affect the taste, so I think it's very important not to cause unnecessary trouble to yourself.

And I think that when making Malatang, we must pay attention to the proportion of ingredients, and we must not put too much, and we must be in moderation.

There are many recipes for Malatang, so it can be seen that the reason why Malatang is so delicious does make sense. And there are some well-known spicy hot restaurants that taste very good, and many people like to eat them very much. And there are indeed many recipes for spicy tang, such as Sichuan pepper, big ingredients, sesame sauce, oyster sauce, light soy sauce, salty salt, monosodium glutamate, and chicken essence with the grill.

The recipe for Malatang is: salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, Chongqiao star anise, five-spice powder, pepper, seasoning, cumin, sesame pepper, chili oil and so on.

There are dried chilies, Sichuan peppercorns, garlic cloves, fennel, cinnamon, etc., which can increase the mellow taste of the soup and make the cooked food very flavorful.

Add dry and spicy pepper, pepper, star anise, tangerine peel, cinnamon to the chicken broth, then add some tofu and milk Nasan, then add some butter rape oil, Pixian bean paste, and then add some Xiangdong bent vegetables, add a packet of milk and boil over low heat.

Ingredients: 100g shrimp dumplings, 100g meatballs, 100g shrimp balls, 100g frozen tofu, 100g bean sprouts, 100g fungus, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of garlic, two spoons of spicy bean paste, appropriate amount of Sichuan pepper, appropriate amount of Chaohu Zhitian pepper.

1) Cool the pan with oil.

2) Ginger slices and garlic sauté until fragrant.

3) Put peppercorns, fry peppers until fragrant, and add more peppercorns and peppers to eat especially spicy.

4) Add two spoons of Ming Qizi spicy bean paste and stir-fry tender.

5) Add soup base or water to boil, you can add a little more soup or water if you have more vegetables.

6) Pour frozen tofu, beef and mutton, fish balls, and shrimp dumplings into the pot and cook.

7) Cook quickly and well when meat dishes.

Ingredients: Tomatoes, shrimp balls, meatballs, crispy sausages, crab sticks, seaweed, vermicelli, potato wedges, wheat cabbage, baby greens, Xianglai, baby greens, soup base, garlic sauce, sesame paste, chili peppers, sesame pepper oil.

1) Put oil in the pot, fry the tender pepper and a small chili pepper over low heat, then scoop it up and throw it away, then gradually fry the tomatoes with the hob after peeling into red sauce, put it into a bowl of soup base, and bring to a boil over low heat.

2) Put shrimp balls, meatballs, crispy sausages, crab sticks, seaweed and cook gradually, after cooking the aroma, put the vermicelli, soaked potato cubes, oil wheat cabbage, small green vegetables, fragrant lai, small green vegetables, etc., turn off the heat after boiling, add garlic juice and adjusted sesame sauce.

Ingredients: 150g of skewer fragrant base, 50g of beef tendon balls, 50g of fish balls, 50g of 1000-page tofu, 50g of water gluten, 50g of tofu skin, 50g of oyster mushrooms, 50g of broccoli, 50g of tofu rolls, 50g of ham slices, appropriate amount of water.

1) Take a packet of skewers of incense base.

2) Use restaurant kitchen scissors to cut the base.

3) Pour an appropriate amount of water into the pot and bring the water to a boil over low heat.

4) Pour the base packet of incense sticks into the water and mix the packet evenly with chopsticks.

5) According to the order of meat food-fish species-legumes-vegetables.

6) Put the ingredients that have been skewered with bamboo skewers in the pot in order.

7) Cook the meat until it is medium-rare, then add the next ingredient and finally the vegetables.

8) Cover and simmer for 30 seconds before turning off the heat.

9) Serve the ingredients and take an appropriate amount of chili oil stock.