How to make the vegetables fragrant and delicious, how to make the vegetables fragrant

Procedure. Step 1: Boil the stock (large bone broth), take out the special pot (vegetable) pot, and add the stock.

Step 2: Add a portion of the base to the pot and bring to a boil.

Step 3: According to the customer's requirements, put all kinds of dishes into the vegetable basket and put the vegetable basket into the boiling (dish) pot.

Step 4: 1-3 minutes, put the vegetable basket into a bowl and pour spicy oil, and the spicy and fragrant dish is ready.

Step 5: Put in spicy sauce and other condiments, of course, you can also put sesame paste (Xi'an people pay attention to eating).

Crafting the program. 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 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 cubesCut the hairy belly and pork ring throat into about 4 cm squares. Luncheon meat cut 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 30 or 40 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 are dipped in chili peppers and salt according to your taste. To dip or not to dip, more or less up to yourself.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of fragrant mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 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.

Packaged. Vegetable oil is refined, then cooled, add secret base, dried chili, pepper, bean paste, fennel, star anise, sugar, stir-fry over low heat until the oil turns red, add cooking wine and white water (or stock), boil for 10 minutes and then add various dishes (commonly used side dishes: 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.), and then put in the oil base (red oil, chicken essence, monosodium glutamate, salt, chopped green onions, minced garlic, sesame oil) and evenly serve.

1. Cook the stock (big bone broth), take out the special pot (vegetable), and add the stock.

2. Add a portion of the base material to the pot and stir to bring to a boil.

3. According to the customer's requirements, put all kinds of dishes into the vegetable basket and put the vegetable basket into the cooking (dish) pot.

3 minutes, put the dish basket into a bowl and pour spicy oil, and the spicy and fragrant dish is ready!

5. Put in spicy sauce and other condiments, of course, you can also put sesame paste (Xi'an people pay attention to the way to eat).

How to make the special steamed dishes delicious.

1. Prepare the ingredients you need: enoki mushrooms, meatballs, ham sausages, tofu, tofu skin, fungus, potatoes, vegetables, etc., and prepare your favorite dishes.

2. Prepare green onions, ginger, garlic, Sichuan peppercorns, bean paste, and hot pot base.

3. Stir-fry the green onions, ginger and garlic in the pot and stir-fry until fragrant, add a spoonful of Pixian bean paste, fry the red oil, and add the hot pot base.

4. Pour in an appropriate amount of water, the amount of water should be based on the amount of ingredients, and too much water will affect the taste.

5. After the water boils, boil for 5 minutes and remove the spices.

6. First put in the fungus with all the bean skin and boil.

7. After boiling, add potato slices, lotus root slices and so on.

8. Boil for 2 minutes, add your favorite greens and cook for 2 minutes.

9. Sprinkle a little coriander and sesame seeds after cooking.

Method: 1. Soak all kinds of spices in warm water for about 20 minutes, then remove them and set aside. In addition, soak the red peppercorns in white wine.

2. Put the pot on the heat, pour in the salad oil and butter to heat, add the watercress, green onions, ginger, mash, beer, garlic, rock sugar and stir-fry, wait for low heat to fry until the watercress is almost dry, add the spicy sauce and switch to high heat and stir-fry well, when the oil in the pot is boiling, then change to low heat and boil for about 30 minutes, then add the soaked spices and continue to fry for more than 30 minutes, until the watercress in the pot has a crispy feeling, add the soaked red peppercorns and continue to fry for 5-10 minutes, and the old ingredients are considered to be fried.

3. It is best to let the fried old ingredients stand for two days before use, so that the effect will be better. When it's time to make the bottom of the pot, take it out and add the soup to make the soup pot.

The practice of boiling vegetables.

1.Garlic, seasoning ready.

2.Soak the fungus and wash it, wash the enoki mushrooms, potatoes, and cut the luncheon meat into thick slices and prepare 3Baby cabbage, spinach, vermicelli ready.

4.Put oil in a pot, add garlic in the hot oil, stir-fry the bean paste in Pixian County until fragrant, and add 3 bowls of water.

5.Open the water into the fungus, enoki mushrooms, add the spicy pot spicy sauce and cook for 5 minutes 6Add the potato slices and cook for 5 minutes until the potatoes are cooked.

7.Add the bok choy, spinach and cook for 2 minutes, then add soy sauce and vinegar and stir well and cook for 1 minute to turn off the heat!!

8.Put it in a bowl and it tastes great.

Stir-fry the bean paste until fragrant, add water, put hot pot meatballs, bean skin and other vegetarian dishes you like, and stew in one pot.

Sichuan Hand Tuanshen Malatang, also known as Mao Cai, is the most distinctive and representative of the "Sichuan flavor" of a food culture in Sichuan and Chongqing. In the Sichuan-Chongqing area, large or small spicy soup shops and stalls are all over the streets and alleys, which can be described as a beautiful scenery in the city of Sichuan and Chongqing.

In addition to chili peppers, Sichuan Malatang has more recipes such as spices, herbs and natural plants, etc., put the boiled "spices" into the "fresh soup", and then directly put in various foods, just a few seconds to a few minutes later, or can be eaten, which can be worn into a skewer like barbecue, so that people can take it to eat, and can be packed into a bowl to eat. The spicy tang has a unique taste, and the strange fragrance is overflowing, which makes people want to eat more and more when they eat it, and they never get tired of eating it for a long time. Removed the flavor list in hot pot, mutton shabu and other foods.

1. The shortcomings such as dryness, spiciness, greasy, and fire are also shown in the Sichuan-style spicy and refreshing style with a long aftertaste; Malatang is flexible in operation, and has obvious advantages in taste, ** obvious advantages, definitely cheaper than hot pot, easier than eating hot pot, and more approachable, so in Chengdu, Malatang is not only called "Mao Cai", but also has the saying of "small hot pot" and "small incense burner".

Not only the taste should be ***, but also pay attention to other links. For example, when opening a store, the choice of store and decoration are also very important, and the management method is also indispensable, and the popularity must be done well.

1. Handle the ingredients and cut all kinds of meat and vegetarian dishes into moderate sizes. The choice of ingredients can be freely matched according to personal preferences, meat and vegetables.

2. Stir-fry chili, pepper and ginger slices in hot oil.

3. Set fire to the fox base.

4Pour in the broth, which can also be replaced with plain water.

5. Put the ingredients in turn, in the order of putting the ingredients that are not easy to cook first, and then the ingredients that are easy to cook.

6Finally, add the parsley.

Steps to Steaming Vegetables:Ingredients: 8 sweet and not spicy, 8 tribute balls, 2 grilled sausages, appropriate amount of enoki mushrooms, 1 tofu skin, 2 lettuce.

Excipients: 2 tablespoons of homemade chili oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, 3 bowls of water.

1. All the ingredients are ready: thaw the meatballs, cut the sausages into sections, wash the enoki mushrooms after removing the old roots of the pants, wash and break the lettuce, and tear the tofu skin.

2. Put two tablespoons of homemade chili oil in a pot.

3. Then add salt, sugar, and light soy sauce and mix thoroughly.

4. Add 3 bowls of water and bring to a boil, and use the stock if you have it.

5. Bury the branches in the balls and cook for 2-3 minutes. Kyungmin.

6. Add enoki mushrooms and cook for more than 1 minute.

7. Add the tofu skin, stir well, then add lettuce and blanch for 10 seconds, then turn off the heat.

8. Done. <>

How to make it particularly fragrant: Ingredients: 250g of cauliflower, 50g of fungus, 100g of rice cake, 50g of oyster mushroom, 100g of lotus root, 200g of potatoes, 200g of lettuce Accessories:

Appropriate amount of oil, appropriate amount of salt, appropriate amount of Pixian bean paste, appropriate amount of black tempeh, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of grass fruit, appropriate amount of fragrant fruit, appropriate amount of fennel imitation, appropriate amount of cinnamon, appropriate amount of white button, appropriate amount of bay leaf, appropriate amount of triangle, appropriate amount of pepper, appropriate amount of ground pepper, appropriate amount of hot pot powder, appropriate amount of sesame oil, appropriate amount of Sichuan pepper oil, appropriate amount of monosodium glutamate, appropriate amount of millet pepper, appropriate amount of Erjingtiao, appropriate amount of millet pepper, appropriate amount, coriander, appropriate amount Step 1Prepare the stir-fry seasoning: Finely chop the black bean drum and chop the garlic 2

Put oil in a pot and fry the watercress 3Then add black black bean sauce, garlic, and ginger, and continue to stir-fry until fragrantAdd a small half pot of broth, or water, put it in the marinade box with the spices in the ingredients, sprinkle the pepper and peppercorns, bring to a boil, and simmer for 20 minutes 5

Soak the fungus and hot pot powder in advance to soften 6Wash all kinds of dishes, and cut small pieces 7Place the dish in the boiled soup base 8

Depending on the amount of dish, high heat for 5-10 minutes, you can 9Put sesame oil, pepper oil, monosodium glutamate and salt in a bowl, finely chop the green pepper and millet pepper, and cut the coriander into 10 piecesScoop up the vegetables and put them in a sesame oil bowl, add an appropriate amount of soup, sprinkle with green peppers, millet peppers and coriander, and you can do it.

Sichuan cabbage should be made into Sichuan steamed vegetables to be delicious, Sichuan steamed vegetables are made with hot pot base as raw materials, and lotus roots, potatoes, oyster mushrooms, etc. can be made.

Ingredients: 80 grams of hot pot base, 80 grams of lotus root, 140 grams of potatoes, 44 grams of oyster mushrooms, 66 grams of lettuce, 131 grams of mung bean sprouts.

Excipients: 11 grams of garlic, 2 green onions, 1 teaspoon of soy sauce, 1 teaspoon of chili oil, 2 grams of Sichuan pepper powder, 1 gram of monosodium glutamate.

1. Wash the lettuce and bean sprouts, peel and slice the lotus root and potatoes, tear the oyster mushrooms into small pieces by hand after washing, chop the garlic and chop the green onions.

2. Heat the oil in the pot, pour the hot pot ingredients into the pot and stir-fry until fragrant.

3. Add water. 4. Bring to a boil over high heat and add oyster mushrooms.

5. After boiling again, add the potato slices and lotus root slices.

6. Add lettuce after the potatoes and lotus root slices are cooked.

7. Pour in the bean sprouts.

8. Add a little salt to taste and turn off the heat.

9. Put chili oil, a little soy sauce, Sichuan pepper powder, monosodium glutamate, minced garlic and chopped green onion in a bowl, then put the cooked vegetables into a bowl and mix well.

10. Diagram of the finished product of Sichuan Maocai.

Notes:

There is no limit to the raw materials of steamed vegetables, similar to strings of incense and hot pot, anything can be soured, and anything can be served. Maocai is a fast food with Sichuan characteristics.