What does mala Tang mean?

Mala Tang is the most distinctive snack in Sichuan and Chongqing, which can best represent "Sichuan style". Large and small mala Tang shops and stalls are all over the streets, which can be described as a beautiful scenery in Sichuan and Chongqing. Mala Tang is a folk snack, which is the crystallization of many people's wisdom.

In fact, the essence of mala Tang is not cooking, but making soup. It is made of seven-day-old soup, seasoned first, wrapped in a cloth bag, dipped in it and taken to the kettle. When cooking, eggs, pills, and various ingredients are placed in order according to the boiling speed in the pot, and are picked up when they are ripe. Then, add minced garlic and Jiang Mo into it with a spoon, and sprinkle with a little cooked sesame seeds. Make a bowl of delicious food with good color and flavor, which makes people's index fingers move. Mala Tang looks exquisite, smells delicious, but tastes spicy. Until I haven't finished eating, I have to look at it and sigh, so I have to give up.

Making mala Tang is actually very simple. Vegetables and fish, whether vegetarian or irrelevant, are labeled thinly and pushed into high temperature, which really means going through fire and water. There is no exquisite cooking technology, so it is roughly mixed together, stained with each other's taste, and can no longer be separated. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, peddlers and pawns, various religions, all kinds of ways come together, slowly merge and penetrate each other, regardless of each other. You have me, I have you, and finally they all become hemp, spicy, fresh and cool. These irrelevant ingredients constitute a harmonious whole, which pours into the stomach, heart and memory of gourmets.

In Bashu area, where the climate is humid and foggy, boatmen and trackers who have been working for many years start stoves, set up crocks, use local materials, pull some wild vegetables, add spices such as pepper and pepper, and rinse them clean. It can not only satisfy the stomach, but also dispel cold and dampness. Later, this custom of boiling and scalding food was followed, and later it developed into mala Tang, which we often see in streets and alleys today.

origin

Mala Tang originated from the coast of the Yangtze River. Initially, boatmen and trackers created a simple and unique way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the rapid flow of water, the traveler has become an indispensable landscape. While pulling fibers, they set up stones, set up tanks, picked up some branches to make dry wood for a fire, and scooped up several spoonfuls of river water. Everything is based on local materials. If there is food, they will pull out some wild vegetables to make up the number, and then put spices such as sea pepper and pepper into the sea to eat, which can not only fill their stomachs, but also drive them away. This way of eating quickly spread along the river because of its simplicity. Later, when the hawkers on the dock saw the business opportunities, they transformed the dishes and stoves and put them at both ends of the load, shouting as they walked. People who sell labor by the river and on the bridge have become frequent visitors around the goods. Nowadays, mala Tang has gradually moved from the river to the shore.

develop

Mala Tang is the predecessor of Chongqing hot pot, which can also be said to be a simplified version of hot pot. The difference is that you put meat and vegetables on the bamboo stick, and when you eat, you put a handful of meat and vegetables on the bamboo stick into the rolling red soup. The authentic way to eat is not to eat string by string, but to grab a handful and row with chopsticks, and the dishes will fall into the sesame oil dishes one by one and then eat! In addition, the ingredients used in mala Tang and hot pot are generally the same, and the biggest difference between mala Tang and hot pot is simplicity and quickness.

With the development of the times and the market, mala Tang has also changed a series of eating methods. Chongqing Taixing Mala Tang took the lead in implementing the weighing method, with vegetarian food 10 yuan/kg and meat food 28 yuan/kg.

It is such a small mala Tang, which we may not think of when we invite guests to dinner, but it often appears in the streets. As always, the fire has been fixed for nearly 20 years. There is no luxurious decoration, no expensive dishes, no restaurant foreman who laughs like a flower, and even no decent signboard. There are several tables, two stoves and bamboo sticks on the ground. So I am surrounded by a circle of people every day, eating delicious food and sweating. That feeling is a word: cool!

It is precisely because of this that Mala Tang will grow like mushrooms after rain and quickly spread to the whole country. Among them, Tang Zhen Mala Tang in Heilongjiang, Mashi Mala Tang in Shuanghe Town, and Shangpin Bone Soup Mala Tang in Longjiang in Muling City are all novices developed in recent years, and they have participated in Sichuan Cuisine Competition for many times and won favorable comments. Jilin Yanbian Pencil Monkey Mala Tang, Beijing Paopao Hot Bone Soup Mala Tang, Hebei Haozhu Easy Bone Soup Mala Tang, Sichuan Leshan Niuhua Mala Tang, Heilongjiang Mala Tang, Spicy Casserole Mala Tang, Huzhou Wan Li Xiang Mala Tang, Zhejiang Ji 'apo Mala Tang and Shanghai Zhou's Mala Tang are all outstanding among them.

change

However, with the development of society and the improvement of living standards, there is a growing demand for people to advocate health, pursue fashion and improve their quality of life. People are no longer so simple about food, but pay more attention to the health and health care functions of food. In this way, the disadvantages of traditional mala Tang's business model and dining method are exposed: rough technology, single taste, poor dining environment, only vegetables without soup, and even food hygiene and food safety have become big problems.

As a result, a new mala Tang restaurant with good environment, uniform taste and in-place service came into being. For example, Mala Tang is one of the bold innovations and the representative of the new Mala Tang, which is being favored and sought after by more and more modern consumers. It must be said that the traditional business model needs continuous improvement and innovation to develop.

The development of traditional mala Tang market has experienced stall operation, stall operation and store operation. After experiencing the stages of taste-oriented management, service-oriented management and paying equal attention to service and dishes, the market has entered a more intense brand competition stage since 2008. Looking at the development and changes of the whole industry, in the final analysis, the market is the center. Traditional mala Tang shops (stalls) ignore customers' personalized consumption needs, omit communication with customers, and the products are single in taste (that is, spicy, and do not pay attention to the collocation of taste and nutrition), which leads to the traditional mala Tang management being at a disadvantage in the competition. Therefore, in the stage of orderly, characteristic and efficient competition, only by taking customers as the center and taking the market as the guide, changing the business philosophy and service concept, constantly satisfying customers' needs and making customers feel value for money can they be in an invincible position.

The first batch of mala Tang in China, featuring mala Tang, is one of the biggest beneficiaries of the new mala Tang reform. According to customers' individual consumption needs, we provide five ways to eat: Jin Lun Mala Tang, Hotpot Mala Tang, Bowl Mala Tang, Casserole Mala Tang and skewered Mala Tang. For example, bowl mala Tang and casserole mala Tang are cooked by one person, skewered mala Tang is ready to eat, and hot pot mala Tang is a lively gathering of many people ... The ingredients are fresh and delicious, spicy and enjoyable; Nutritious bone soup can strengthen the body and beauty beauty. This is a more delicious, nutritious, healthy and fashionable choice!

Whether in a restaurant or a food stall ... look: red waves are rolling; Listen: the voices are buzzing; Products: warm mouth and warm heart; Fire: a "bubble" is popular, and all-round sensory stimulation and experience give people great temptation. Since the introduction of Mala Tang, which can be used for drinking soup, the business of Mala Tang restaurant is booming day by day and has become the most beautiful scenery in the local area. Mala Tang, which can drink soup, has become the profit secret of street shops!

formula

ordinary

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian county in Chengdu, with bright and moist color and strong spicy taste; Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

Fermented soybean

Douchi is made of soybeans, salt and spices. Its taste is mellow, yellow and black, oily, soft and loose, and delicious. Chongqing Yongchuan Douchi has excellent taste, which can increase the salty and mellow taste when used in soup brine.

Red pepper

Dry Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and are bright red and spicy in color. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried chilli into soup can remove fishy smell, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum is warm and pungent, with strong hemp flavor, which can warm the middle warmer and dispel cold, and has the function of eliminating dampness and relieving pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for mala Tang. When used in soup, it can inhibit the fishy smell and remove the differences, and increase the flavor.

old ginger

Ginger, pungent and wet, contains volatile oil gingerol and has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell, inhibit odor, enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and disulfide. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Fermented wine is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding mash to the base material of soup brine can increase freshness, inhibit fishy smell, remove peculiar smell and make soup brine sweet.

salt

The scientific name of salt is sodium chloride, which is small and salty. It can detoxify, cool blood, moisten dryness, stop oxygen, and has the functions of taste fixing, seasoning, refreshing, relieving boredom and removing fishy smell.

crystal sugar

Rock sugar is sucrose crystal, which is sweet and flat, benefiting qi, moistening dryness and clearing heat. When boiling soup brine, adding rock sugar can make the soup mellow and sweet, which can relieve spicy stimulation.

Cooking wine

Cooking wine is brewed with glutinous rice as the main raw material, with soft taste and special aroma. The main functions of cooking wine in soup brine are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

Monosodium glutamate is a condiment extracted from protein-containing substances such as soybean, wheat and kelp, which has the functions of refreshing, assisting fragrance and enhancing flavor.

Chicken powder

Chicken powder is one of the powerful fresh-keeping products with wide uses. It is refined from chicken, eggs and sodium bran. Its umami flavor comes from amino acids decomposed by protein of animals and plants, and its function is to enhance umami flavor and taste.

pepper

Pepper is pungent and fragrant, and has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. In hot pot, it is used to remove fishy smell, inhibit odor, enhance fragrance and taste.

10 portion (pot) soup stock

Lots of bones and broth (add soup at any time)

The following is 10 serving (pot) soup.

800g Pixian watercress fried in oil.

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, fragrant, thick and bright.

Stir-fried lobster sauce 200g.

Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, smooth oil, soft and loose seeds and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

1000g dried chilli

Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on.

Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.

Zanthoxylum bungeanum150g

Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance umami taste.

Ginger 10

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. Ginger is effective in red soup and clear soup.

Can remove fishy smell and inhibit odor. It can increase fragrance and flavor.

2 garlic heads

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds.

Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Fermented wine 500 grams

The wine is made of glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky.

Adding fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and make soup brine sweet again.

Appropriate salt content

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

Appropriate amount of rock sugar

Rock sugar is a replica of sucrose, which is crystal, sweet and flat, benefiting qi and moistening dryness, and clearing away heat.

When boiling hot pot soup brine, adding appropriate amount of rock sugar can make the soup mellow and sweet, which can alleviate the spicy stimulation. ,

Cooking wine 100g

Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma.

The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.

In the hot pot, add umami to improve the taste.

Appropriate amount of chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein.

The role of chicken essence is to enhance the umami flavor and taste.

Pepper100g

Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi.

Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.

condiments

1, sugar

A fluffy, dark brown root spice, which Chengdu people call vanilla and Chongqing people call fermented grains, should actually be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. Has the effects of regulating qi, relieving pain, relieving depression, and invigorating spleen, and can be used for treating chest pain, stomachache, and vomiting.

Introduction of mala Tang ingredients: cloves

Traditional Chinese medicine for vomiting, anorexia and dyspepsia. This spice is rich in flavor when added to soup. The dosage should not exceed 5 grams each time, otherwise the aroma will be "greasy".

2. Cloves, also known as cloves and cloves, are the buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3, star anise

It should be called star anise, also called anise in August, star anise and pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature can stimulate appetite and resolve phlegm.

Eight angles

The role of cold in treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4. Fennel

Also known as fennel, shredded vegetables, Huaixiang and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and mala Tang. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation and relieving pain, invigorating stomach and dispelling cold.

dill

Use.

5. Amomum tsaoko

Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. It can be broken or used for cooking. As a spice, it tastes particularly good when burned or pickled with beef. Amomum Amomum Tsao-ko should not be used in spicy soup and brine, and it is more suitable to put 3 ~ 5 tablets.

6. Amomum villosum

Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. Used for abdominal distension and pain.

Amomum tsao-ko

Loss of appetite, nausea and vomiting, enteritis, dysentery, fetal movement and other symptoms. The soup and marinated vegetables used for mala Tang should not be too much, preferably within 3 grams.

7. Sannai

Some places are also called Jiangsha and shanla, and this is the rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for roasting, marinating and mala Tang, and the dosage is mostly between 5 ~ 10g.

8. Cao Ling

It should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong aroma and taste.

Amomum fruit

Ganping for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9. Weeding

Paicao, also known as Paixiang, Vanilla, Xiangyang and Maopaicao, also belongs to Primulaceae and tastes sweet. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10, cardamom

Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

Sannai

1 1, nutmeg alias Yuguo. Widely used in hot pot, but it tastes bad. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.

12, cinnamon

Also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.

13, cumin

Alias Arabic fennel, other fennel, Umbelliferae, cumin seeds. Main production

mow

In the border areas of China, fruits are oval in shape. Both ends are about 5 mm long and 3 mm wide, light green and gray, shaped like fennel. Please pay attention to sealing and preservation when using, so as not to lose the taste and achieve the effect.

14, geranium

That is, the leaves of osmanthus trees are gray-green, with no musty smell and rich aroma. Has that effect of enhancing fragrance, remove peculiar smell and stimulating appetite.

15, and components such as Senecio scandens.

The way to eat

Mala Tang is not the same as Chinese food. It's not just the cooked dishes that can be served. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners.

1. Shuan: To clip the ingredients and cook them in a pot, the key points are: First, we must distinguish between various ingredients, not all of which can be scalded. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.

2. Cooking: Cook the ingredients in the soup. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time.

3. The experience of eating mala Tang should be meat first and then vegetarian. When scalding, be sure to boil the soup and soak it all in the soup for scalding; The second is to adjust the spicy taste. The methods are as follows: if you like spicy food, you can eat spicy food from the oil beside the hot pot; On the contrary, hot food is cooked from the middle boiling point; Thirdly, when eating mala Tang, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling.

Healthy eating method

Mala Tang is a street snack that many people like to eat. Because of its high fat content, it was once classified as junk food. So how to eat the most nutritious mala Tang?

Some people think that mala Tang is an unhealthy food, perhaps more because of its humble origin, low price and worrying about its safety. In fact, if food safety is properly controlled and matched, spicy Tang Can can be regarded as a pretty good fast food, which is much healthier and more environmentally friendly than fried food.

First of all, mala Tang is not spicy, if you don't ask for more peppers. You can put sesame sauce, which is a very healthy seasoning, rich in calcium and vitamin E, and often added with garlic juice, which also has bactericidal effect.

Secondly, mala Tang usually has various green leafy vegetables, various bean products, seaweed such as kelp, mushrooms and other fungi, potatoes, fish, eggs and so on. In contrast, plant raw materials are dominant. As long as the collocation is reasonable, it is easier to meet the requirements of acid-base balance than ordinary fast food dishes, and it also conforms to the principle of food diversification.

Third, the heating temperature of Mala Tang is not high, which will not cause the problem of high-temperature oxidation of lampblack and fat. Compared with high-temperature cooking, it has less pollution to the air environment.

Fourthly, some oxalic acid, nitrite and pesticides in vegetables can be removed in the process of rinsing vegetables. Although some vitamin C is lost, anti-nutritional factors and toxic substances are also reduced. It is a very good cooking method to change the rinse water regularly and add less salt in the rinse process.

Finally, hot sauce can be healthy and low in fat. There is no oil when washing vegetables, and the amount of oil can also be reduced when mixing according to the requirements of customers. Generally speaking, raw materials contain less fat and less calories. In contrast, when cooking, customers often have to go through three oiling processes: lubricating oil, frying and pouring oil, so customers can't choose the amount of oil to put in the dishes.

manufacturing method

Salt water preparation

Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

Preparation of main materials

Wash the meat and vegetables, and cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

scalding

Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

Dip in food

Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

skill

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

In fact, the production of mala Tang is not complicated. The most important thing is to fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and better in color. With the above good medicinal materials, you can get twice the result with half the effort. Red soup will make people drool and make their appetite big!

The key point to really improve the taste is the preparation of oil dishes. This is the characteristic of mala Tang. Oil dishes alone need more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which changes the original appearance of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, which makes people have an endless aftertaste after eating it, and they will have the idea of eating it next time!

Sichuan's spicy food is not what we thought, because the peppers eaten by Sichuanese are all fried and usually cooked in iron pots, so unlike the peppers eaten in other provinces and cities, Sichuan's spicy food just lingers in the mouth, which is what we often say is not spicy. People who have been to Sichuan should have a deep understanding of this.

Taste category

Although mala Tang originated in Sichuan, it mainly includes two major mala Tang flavors: Chongqing Mala Tang and Chengdu Mala Tang. Just like the accents of two regions in a province are different, the two flavors also have their own advantages.

Chengdu

The taste is represented by Niuhua Mala Tang in Leshan City. The taste in Chengdu is characterized by a light mala Tang formula and a light base. The aroma in the stir-fried material is mainly dissolved in oil, but the soup is not very fragrant. However, the more you cook in hot pot, the heavier the taste, and the stronger the sauce. This taste of mala Tang formula is only suitable for hot pot mala Tang or small hot pot.

Chongqing

The taste is represented by the practice of Chongqing Liangping Mala Tang. The main feature of Chongqing flavor is that the formula of mala Tang is partial, and the taste is mainly dissolved soup, and the taste in the soup is very fragrant and rich. The main representative is Huafei Four Seasons King Mala Tang. Because it is mainly used as urban fast food, the taste of mala Tang formula is close to the taste of the public. My experience is that this taste is suitable for areas with strong spicy taste.

northeast

It can be said that northeast Guandong cooking is not spicy at all except spicy, because there is no need to fry. There are two methods, one is bone soup represented by Yang Guofu, which is characterized by meat but not greasy and smooth taste. The other is clear soup mala Tang represented by Shiji mala Tang, which is seasoned with sesame sauce and tastes pure. Simple and easy to master, rich in flavor and healthier.

common people

Southerners have a light taste, while northerners have a partial taste. How to meet the taste needs of different customers has always been a core issue in the national popularity of Mala Tang. Kung fu mala Tang is a simple solution to mala Tang, which can be prepared according to customers' tastes. It is more convenient to operate and tastes better.

home edition

Ingredients: tomatoes, fish balls, meatballs, crispy sausages, crab sticks, kelp, vermicelli, potato chips and lettuce.

Youmaicai, coriander, small green vegetables, broth, garlic juice, sesame sauce, pepper oil.

Production steps:

1. Put the oil in the pot, stir-fry the pepper and a small pepper with a small fire, remove and discard.

2. Slowly stir-fry peeled and diced tomatoes into red sauce, add a bowl of stock and bring to a boil.

3. Put fish balls, meatballs, crispy sausages, crab sticks and kelp and cook them slowly to make them fragrant.

4. Then put vermicelli, soaked potato chips, lettuce, oily cabbage, coriander, small vegetables and so on. Turn off the heat after cooking, and add garlic juice and prepared sesame sauce.

dangerous person

1. The texture of aquatic products, animal blood, tofu and other foods can be improved if the raw materials are not fresh, or after treatment, such as formaldehyde treatment.

2. If the grease is not fresh, use the oil after repeated heating or the oil whose inspection index is not up to standard. When you eat stir-fry in a restaurant, the oil is more dangerous after repeated heating.

Repeated use of boiled vegetable water may accumulate harmful substances. This problem may exist, such as the increase of nitrite and oxalic acid content. Therefore, the washing water should be replaced regularly.

4. If the salt taste is too heavy and there is too much monosodium glutamate, it is not suitable for patients with hypertension, heart disease and kidney disease who need to control salt. The amount of seasoning can be controlled. Manufacturers usually tend to add heavier flavor to attract consumers and cover up the problem of insufficient umami caused by inferior raw materials.

5. If the spicy taste is too heavy, it is not suitable for patients with respiratory diseases, digestive diseases and various chronic diseases.

6. If you like to eat when the temperature is very high, it will cause damage to the digestive tract mucosa. Consumers can choose to cool down before eating. Because the hot sauce itself is cold, the plate dissipates heat quickly, and scalding the mucosa can be completely avoided.

7. Insufficient heating time may lead to the hidden danger of bacterial survival. The key is to clean it and heat it fully.

8. Food containers are not clean enough and disinfection is not thorough; Disposable chopsticks and napkins are not hygienic. In addition, most diners seem to have no habit of eating after washing their hands. Relevant departments should regularly check and do a good job in catering hygiene management; Diners should also do their own personal hygiene.

9. Other ingredients, such as antidiarrheal drugs, can be added to the seasoning.