How to make spicy hot car bottom soup? How to make a spicy soup base

Ingredients: Chongqing hot pot base (or spicy hot base) 30g, 10 dried chilies, 15 peppercorns, 1 star anise, 10g ginger, 2 cloves of garlic, 5 beef balls, 5 fish balls, 4 pieces of fish tofu, 5 tofu bubbles, 2 ham sausages, 6 fresh shiitake mushrooms, 100g enoki mushrooms, 1 lettuce, 15ml of light soy sauce, 15ml of cooking wine, 5g of sugar, 30ml of vegetable oil, appropriate amount of salt, 1000ml of water

Method: Sichuan cuisine recipe Daquan.

1.Wash the lettuce, enoki mushrooms and shiitake mushrooms, pat the garlic and slice the ginger;

2.Wash the bamboo skewers, and skewer the beef balls, fish balls, fish tofu, tofu puffs, ham sausages, and shiitake mushrooms with bamboo skewers;

3.Pour oil into the pot, add Sichuan pepper, dried chili pepper, star anise and stir-fry over low heat to bring out the fragrance, add the broken garlic, ginger slices and stir-fry until fragrant;

4.Add the hot pot base and stir-fry for 1 minute to remove the red oil, pour in water, add cooking wine, light soy sauce, sugar and salt, stir well, cover with a lid, turn to low heat and cook for 10 minutes;

5.Put the skewered meatballs, tofu bubbles and other ingredients into the pot and cook, and finally add enoki mushrooms and lettuce to cook.

Shenzhen Professional Malatang Technology Training Center.

The training content of Sichuan Malatang includes: the identification of more than 20 kinds of natural spices for Malatang, the refining of fragrant red oil and clear oil, the preparation of secret spice packets, the stewing of special base materials for Malatang, the pre-treatment of various shabu-shabu, the boiling of special broth for Malatang, the fragrance of the stock, and the pot. Specific training process:

Identification of natural spices for Malatang Special soup for Malatang Extraction of red oil for Malatang Refining of special clear oil for Malatang Preparation of spice packets Stewing of fragrant base Processing of various shabu-shabu Potting Soup for flavor.

Other Training Programs:

Chongqing Hot and Sour Noodles, Nanjing Duck Blood Powder, Sichuan Malatang, Jiazhou Salt-baked Chicken, Pickled Pepper Phoenix, (Imperial Meal) Osmanthus Jar Chicken, Mother-in-law Cake, Sauce Cake, (Wanzhou) Zhuge Grilled Fish, Dalian Iron Plate Squid, Special Smokeless Barbecue, Xinjiang Charcoal Barbecue, Charcoal Roasted Oysters, Sichuan Braised Vegetables, Guangdong Rice Noodles, Guangdong Claypot Rice, Wuhan Jingwu Duck Neck, Guilin Rice Noodles, Chaozhou Casserole Porridge, Shaanxi Liangpi Cold Noodles, Chengdu Chuanchuan Incense, Taiwan Pearl Milk Tea, Changsha Stinky Tofu, Sichuan Cold Vegetables, Special Fried Pho, Fried Snails, etc.

Ingredients: Chicken broth:

Onion half.

A few shallots.

Ginger 4 slices. Chicken rack Chicken thighs.

Spices: bay leaves, star anise, cinnamon, grass fruit, tangerine peel, cumin, Sichuan pepper red oil.

Garlic millet spicy. The preparation of the spicy hot soup base.

Boiling Chicken Soup: Chicken Rack Chicken Leg Whole chicken is fine, I used a chicken leg and a chicken rack this time. Put in cold water, add ginger slices, half an onion and bring to a boil over high heat.

After opening, there will be some foam, salvage clean, knot the green onion, put it in and continue to boil for an hour. Throw away the ingredients in the pot and the chicken, and set aside the chicken broth.

Stir-fry: Put oil in the pot, stir-fry the bean paste until fragrant, add garlic slices, green onions, and half an onion slice, continue to stir-fry until fragrant, and finally add spices (I used bay leaves, grass, fruit tangerine peel, star anise, cinnamon, cumin and pepper) and stir-fry until fragrant. Add the chicken broth you have just made, bring to a boil and cook for another 10 minutes.

Add salt, soy sauce, pepper oil, and sugar, and taste for yourself, so that it is saltier than usual.

Remove the ingredients from the pan, add minced garlic, spicy millet and chopped green onion. Add Sichuan red oil and mix well. It's definitely a spicy taste!

Teach you how to make Malatang simple and delicious.

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.

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

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.

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.

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.

The recipe for Malatang.

How to make Malatang.

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

Meat dishes: rabbit loin 50 grams hairy tripe 50 grams.

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 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.

Sichuan pepper, pepper, salt, monosodium glutamate. These are shabu-shabu. The dipping sauce should be chili sauce, and most importantly, tahini.

Add boiling water to the tahini. Not too sticky or too thin. Nowadays, most of the snack carts are the same, and they don't have their own innovations.

If you want to be famous, delve into the secret seasoning yourself. I say these are universal.

Most of them are base soups made from hot pot ingredients bought in supermarkets or markets.