Do you have any friends who want to work in the night market? Mainly barbecue, cold dishes, noodles, braised pork, beer and so on! I'm too busy to do it myself, but a friend wants to do it...

Ingredients: 1KG pork hind leg meat, cut into small pieces (if you are too lazy, just buy minced meat. Of course, the fatter meat will be more fragrant, but... I am afraid of getting fat), 10 shallots Cut into large pieces (you can buy them anywhere. It is smaller than a head of garlic, looks like an onion, and is red), soy sauce, soy sauce paste, rice wine, sugar (it is recommended to use small pieces of brown sugar or yellow rock sugar), and five-spice powder

Saute the shallots in a little oil until fragrant, add the meat and stir-fry until it changes colour. Add at least 2 tablespoons of sugar and cook for 1 minute. Add 2/1 teaspoon of five-spice powder, not too much, and stir-fry for another 1 minute. Add rice wine and continue frying. Finally, add half a bowl of soy sauce and half a bowl of soy sauce paste (a small bowl for eating, not a big bowl for drinking noodles), and then add a little water after frying (just taste if it is a little saltier than you want, Because the water will be salty after it is boiled, cover the pot and simmer over low heat for 1-1.5 hours.

Reference materials: Sichuan style braised vegetables have been recognized by the masses since the day they were formed. Due to the advantages that braised vegetables have that cannot be achieved by other cooking methods, it has lasted for thousands of years. , enduring. Braised vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning

. Since the heat requirements of braised vegetables are easier to control than other fire-fighting dishes, the production of braised vegetables will be better. Enthusiastically pursued by many friends, especially housewives who can't cook. His characteristics are very obvious.

First, the materials are easy to obtain and can be both abundant and frugal

Since Sichuan is rich in produce, the raw materials used for brine are very wide, which provides chefs with greater choices and opportunities. Aspects

The second texture is palatable and the taste is rich

When braised raw materials, you can rake or rake them, or soft or soft, according to the texture of the raw materials and the taste requirements of the eaters for the stewed vegetables. It should be crispy

It should be crispy... The five spices in braised vegetables are the most commonly used flavor in Sichuan cuisine. They give people the richest and most palatable taste. Five spices

Any flavor type in the fragrance can be increased or decreased according to your own preferences.

Third, the aroma is pleasant, moist but not greasy

Since a certain amount of seasonings with their own spicy flavors and aromas are added to the stewed dishes, the stewed dishes are not only >

In addition to the mellow five-flavored taste, there is also a special aroma. These aromas can refresh and refresh the mind, so when tasting braised vegetables, you can not only achieve a good taste sense, but also produce a good sense of smell. It is an excellent dish to accompany wine.

Fourth, it is easy to carry and easy to store

When braised dishes, the protein in the raw materials will be denatured due to heat, which will lead to dehydration and make the braised raw materials

The water content of the stewed vegetables is weakened, which increases the storage period and shelf life of the raw materials. The raw materials of braised vegetables are easy to carry due to their strong juice

, making them the first choice for traveling.

Fifth, it increases appetite and is nutritious.

There are many kinds of braised raw materials, including meat and vegetables, and most of the braised condiments have the functions of appetizing, strengthening the skin, and digesting stagnation.

Therefore, the use of braised raw materials can not only meet the body's needs for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.

Sichuan style braised vegetables is one of the important components of Sichuan food culture. Since its inception, it has had an incomprehensible relationship with the masses

in the kingdom of Sichuan cuisine. After thousands of years of history, it still has its charm. When we lift up our chopsticks to taste the delicious braised vegetables, we are so fragrant and intoxicated by the long and unique flavor that it makes the world like this.

It is full of praise for its delicious taste. I hope the charm of our Sichuan cuisine will last forever.

Next let’s talk about the classification of brine:

1. Brine is divided into two categories: red brine and white brine. The taste type is basically the same, it is a compound flavor type, salty and fresh, with a strong five-flavor flavor (the flavors and spices used are basically the same).

Red brine, food braised with sugar added is golden yellow (coffee color, such as braised beef, golden yellow, such as braised pork sausage, etc.)

White brine, food braised without sugar is colorless. Color or true color (white braised chicken, white braised beef tripe, pork tripe, etc.)

Characteristics of braised braised food:

Whether white braised or red braised, it basically belongs to the category of cooking, because braised If it takes a little longer than the cooking time, it is a separate cooking method.

It originated in Sichuan cuisine, so stewed vegetables is a method of cooking Sichuan cuisine. It is the most widely used method for making cold dishes in Sichuan cuisine

. Add a variety of seasonings and spices to make brine, and roughly process the raw materials into stewed dishes. It is suitable for meat, poultry, game, aquatic products, vegetables, soy products and other raw materials. Sichuan-style stewed dishes are The food cooked in red and white marinades is made into Sichuan-style hot dishes.

The process of cold dishes is suitable for cooking at home, restaurants, and restaurants.

The production process and precautions of red and white brine

1. The production process of red and white brine

(1) Seasonings and spices of brine

Prepare a pot of standard 12.5 kg brine

Seasoning: Sichuan salt 300 grams of rock sugar, 250 grams of ginger, 500 grams of green onions, 300 grams of cooking wine, 100 grams of chicken essence, appropriate amount of MSG

Spice: 30 grams of kaempferol, star anise, 20 grams of cloves, 10 grams of white cardamom, 50 grams of fennel, 20 grams of bay leaves, 100 grams of angelica dahurica, 50 grams of angelica. Grass

Fruit 50g vanilla 60g orange peel 30g cinnamon 80g chili 50g thyme 30g lemongrass 40g grass 50g dry

50g chili

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Soup ingredients: 3500g chicken skeleton and 1500g tube bone

Two. Preparation of red and white brine

(1) Make the chicken skeleton. Boil the pig tube bones (broken by a hammer) in cold water until they boil, remove the blood foam, rinse with clean water, add water again

, add ginger (beat into pieces), green onions (leave the whole root length), After boiling, it should be simmered slowly over low heat and not over high heat (simmering over low heat is a clear soup, while boiling over high heat is a thick soup) to make a stewed soup for later use.

(2) Stir-frying method of sugar color: stir-fry with oil. First process the rock sugar into fine powder. Put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to yellow, switch to low heat and the sugar oil will turn yellow. When soaking, take it away from the fire and continue frying (this time must be fast, otherwise it will become bitter easily, so you have to master it. You can try it a few times first), then turn on the heat, and it will turn from yellow to dark brown. When the bubbles change from large to small, add a little cold water and stir-fry over low heat until the paste smell is gone, then it will be sugar color (the color of the sugar should not be sweet, not bitter, and the color should be smooth

Golden)

(3) Beat the spices or change the knife (do not make it fine, change it slightly to avoid affecting the effect) wrap it in a spice bag and tie it into a knot. First boil it in boiling water alone for 5 minutes, take it out and put it into the brine, add salt and an appropriate amount of sugar and pepper, cook over medium and low heat to get the aroma, and make the brine

Primary embryo red brine (do not add white brine Chili pepper and sugar color, other spices are the same).

2. Precautions in the process of making red and white brine

Since brine is a cooking method that uses water as a heat-conducting medium, in the process of processing seasonings and spices, as well as in the brine soup Basic

this technical requirement.

(1) Master the amount of spices

For 12.5 kilograms of new brine, it is appropriate to use 600-700 grams of spices (300 grams for 6 kilograms of water, and about 150 grams for 3000 grams)

Second, wrap the spices. The spices should be wrapped and tied with clean gauze. They should not be tied too tightly and should be slightly loose. After wrapping the spice bag, it should be soaked in boiling water for half an hour before use to remove grit and reduce the smell of the medicine.

3. The amount of sugar color

The red brine sugar color should be added in batches to avoid damaging the color of the soup. The stewed food should be golden brown.

Fourth, make the original soup

When making the original soup from chicken skeletons and pig bones, use low heat to avoid high heat to dilute the soup.

Five, timely replacement of spice bags

Since the brine has been marinated with certain raw materials, the aroma in the brine will gradually weaken, so the spices are no longer rich

When using, the spice bag should be replaced in time to maintain its strong fragrance.

Six Continuous Trials

After the spices in the brine are dissolved in water, they will produce their own fragrances, but there is a difference between those that are easy to evaporate and those that are not easy to evaporate

In order to make the spices come out better, it is necessary to constantly try the aroma of the brine. Only when it is deemed to match the aroma of the brine raw materials can the brine be carried out.

During the taste testing process, you should keep a record of the amount of spices added at any time so that you can increase or decrease various spices in a timely manner (this point is difficult to master, but as long as you do it often, you will gradually gain experience. It’s easy to master).

Saltiness is inseparable

"Salt is the foundation of all flavors", which means that any Sichuan dish must have a certain base taste, and the same goes for marinated raw materials, because

The spices in the brine can only produce a five-flavored taste, but they cannot make the raw materials salty. Therefore, when adding raw materials every day

You must try the salty taste of the brine to see if it is salty. Whether the taste is suitable, how much salt should be added to the salty taste? Only when the salt taste is suitable

can it be marinated. In terms of specific operations, a certain amount of salt should be added to brine certain raw materials in a timely manner to replenish the salt amount so that the brine always maintains a mellow salty taste.

Baqin adds soup

During the brine process, steam is generated due to the boiling of the brine, which will gradually reduce the brine, which requires timely replenishment of water.

There are two ways to add water.

The first is to prepare a certain amount of raw brine in advance and add it while braising, so that the brine can maintain the correct flavor

of the brine and be mellow and delicious.

The second is to boil the fresh soup in advance, add it to the original marinade before marinating, and then marinate the raw materials after a while. Since the fresh soup contains a lot of protein, the marinated raw materials can have a rich flavor. Remember to add cold water when marinating the ingredients, as this will weaken the aroma,

umami and salty taste.

Do not add soy sauce to the nine brine

The golden color in the red brine is produced by the sugar color, so it must not be replaced by soy sauce. The raw materials marinated with sugar color will have a golden color

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Yellow, it is not easy to turn black. Adding soy sauce to the brine will make the color black and dark after oxidation for a little longer. The longer the time

, the darker and deeper the color will be. Therefore, the raw materials that some friends stew are black instead of golden, which is why.

Ten means the boiled brine should be kept properly and should not be stirred

Friends who do catering all know this, and everyone knows it so I won’t go into details. For example, in summer , if it is stirred frequently without

boiling, bacteria will breed and the marinade will become sour and taste bad.

Eleventh, a certain amount of chicken essence and MSG should be added to the marinade

Nowadays, because people have higher requirements for freshness, the main component of MSG is glutamine. Sodium glutamate, but sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding MSG to the marinade will not have any impact on the human body. Please feel free to add it.

The custody and storage of brine

The experience of our predecessors tells us that the longer the brine is, the better, that is, adult brine (such as brine in hotels, restaurants, restaurants)

Water is stored forever). Brine should be properly kept to ensure that the brine lasts for a long time and the quality is not affected.

Therefore, attention should be paid to the custody and storage of brine. When storing brine, avoid using iron buckets and wooden utensils, and use earthenware instead. Decoration is because

the pottery body is thicker and can avoid the influence of external heat. Ironware is easy to rust and woodware has a peculiar smell.

There is a layer of oil slick above the brine, which has a certain protective effect on the brine. However, all things have dual natures. Too much oil slick will also damage the brine.

Therefore, properly handling oil slicks is also a key to management. Practice has proved that the amount of floating oil

should be appropriate, neither more nor less. Therefore, it is appropriate for the floating oil to have a thin layer above the brine. If there is no floating oil, the aroma will easily evaporate, the brine will be easily damaged, and it will be difficult to maintain a constant temperature in the pot during brine. If there is too much floating oil, the brine will not be easily heated

If the cooling is lost, the heat will be trapped inside, causing the brine to stink, bubble, and become prone to mildew for a long time.

Brine is generally divided into four layers. The upper layer is oil slick, the second layer is scum, the third layer is brine, and the fourth layer is slag.

When storing brine, you should pay attention to the following points:

1. When using brine, it must be boiled, remove the excess oil slick on it, and then clean the foam and use gauze to clean it. Filter the sediment and keep the brine clean.

Keep the brine clean.

2. To preserve old brine, you must use clean vessels and good storage conditions (environmental hygiene, temperature regulation) to ensure the quality of brine and brine products.

3. The temperature gradually rises during the Spring Festival, so it is required to boil the brine every morning and evening and put it in a fixed place.

4. The climate is hot in summer, which is a period when brine is highly susceptible to deterioration. Foaming and acidification occur frequently. Therefore, the brine must be boiled twice a day ( Once in the morning and once in the afternoon, and fixed)

5. Although the temperature gradually drops in autumn. , but the heat is not over yet. As the saying goes, there are seven molds, eight rots, and nine maggots. Therefore,

The brine should still be boiled at least 2 to 3 times and placed in a fixed place

6. In winter, when the temperature gradually drops, the brine should be boiled once a day and placed in a fixed place.

7. The brine must be boiled and stored after each time the food is brined. If the brine becomes more and more bitter, chicken blood must be used (the blood of a

chicken plus 1 kilograms of water) and water, pour into the brine and stir to create a vortex, wait until it is still and then bring to a boil, then use gauze to filter out impurities

.

8. Always check the saltiness of the brine and adjust it slightly to avoid being too salty or too weak, or the aroma being too strong or too weak. Brine should be stored in an environment that is

shielding, ventilated, flat, dry, and not prone to collision for better preservation.

9 Refrigerator storage method. The use of refrigerators in restaurants and homes has brought convenience to the storage of brine. You can use refrigerators to store brine. The specific method is to boil the brine, filter out impurities with gauze, and then boil it again. Open, let cool, seal with preservation film and store in the refrigerator.

10. There must be a dedicated person in charge of the brine in the restaurant, and corresponding rules and regulations must be formulated. The quantity of soup and marinated raw materials added every day must be registered to maintain the brine. In order to ensure the persistence of fragrance and fragrance, even the brine in the home should be checked regularly to avoid deterioration.

Now I will teach you some special braised products:

1. Five-spice beef

5 kilograms of first-grade beef should be changed into pieces of about 500 grams, which should be uniform. Mainly cut into slices or the size you think you are satisfied with is the degree. First

use cooking wine, ginger, green onions and Sichuan salt and cook for 1 hour

Then put it into a cold water pot with appropriate amount of salt. Slowly bring to a boil over medium heat, take out the beef, until the beef is tender, take it out and wash it with clean water. Then put it into the brine and simmer it slowly over low heat (do not use high heat, firstly, the brine evaporates quickly, and secondly, the beef is not easy to cook)

It will take about 1 hour, then remove from the pot.

It is required to be golden in color, rich in flavor, soft and delicious, and can be used with platters, salads, etc.

Five-spice goose intestines

The key point is that goose intestines are not conducive to boiling water due to their sufficient water content. Therefore, they must be marinated in brine alone and do not put the goose intestines

Put the brine in a brine soup pot to avoid affecting the quality of the brine and easily causing the brine to deteriorate.

First clean the goose intestines, change them into chopstick-long sections, cook them with cooking wine, refined salt and ginger slices for 10 minutes, then use 50 grams of brine alone

Add an appropriate amount of salt Add appropriate amounts of MSG and fresh soup, and adjust the marinade. After the brine boils, put the goose intestines into the marinade.

Stir continuously with chopsticks for about 10 seconds. Remove from the pot and serve. Mix or eat directly.

I believe that after reading this, you will all have a detailed understanding of the configuration and use of brine. As long as you make brine according to this method

I guarantee that you will You must be a master of Sichuan braised vegetables when you go home. If there is anything wrong with this information, please correct me.

Ingredients for Malatang base soup!!! (zt)

200 grams of vegetable oil (approximately 135 grams consumed), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of pickled pepper sections, 10 garlic cloves, 50 grams of old ginger, 15 grams of Sichuan peppercorns, 25 grams of sugar, refined salt 10 grams, 5 grams of MSG, 3 grams of pepper noodles.

Add 500 grams of chicken soup or duck soup.

Put the wok on the fire, add vegetable oil to heat, soak the ginger slices, pickled pepper sections, minced bean paste, and old ginger (beaten) and fry for a few times. Decant off the remaining oil, add lard, garlic cloves, peppercorns, etc. and fry for a few times. Pour in chicken or duck soup and cook for 10 minutes. Add sugar, salt, monosodium glutamate, and pepper noodles, bring to a boil, and beat off the foam, and that's it. The soup can also be used as the base of hot pot

1》Niuhua Malatang

Some people say that hot pot is a beautiful and fashionable Chongqing urban girl, but I say that Malatang is a delicate and elegant girl. A girl from the countryside of Sichuan, and she is still lively and energetic. While Chongqing people are talking about its charming hot pot, Sichuan people are also proud of their unique spicy hot pot; when "Little Swan" hot pot has become a cultural symbol with its chain stores all over the country, Sichuan spicy hot pot is also proud of its unique flavor. It has occupied the national market with its all-pervasive offensive.

Sichuan Malatang is represented by the Leshan area, and the best in Leshan Malatang are concentrated in Wutongqiao District. Speaking of Wutongqiao, a small place, it is indeed one of the most famous "restaurants" in Sichuan. Xiba tofu, spicy hotpot and tofu curd are all produced here; and Niuhua Town in the district has the best spicy hotpot. It is also known as the "double-ingredient restaurant paradise".

Niuhua Malatang can not only fill your stomach but also satisfy your cravings. The preparation is not complicated: the soup is made of chicken broth, added with cinnamon, dried tangerine peel, dried chili segments, pepper, star anise, sannai, Hanyuan peppercorns, and tofu. It is made by boiling milk, fermented glutinous rice, etc. in a casserole over a slow fire and placed on a ring-shaped table so that the edge of the pot is slightly higher than the tabletop. To be clear, the main ingredients of Malatang are really diverse, ranging from those that fly in the sky, those that run on the ground, those that swim in the water, those that hang on branches, and those that grow in the soil: pigeon meat, chicken wings, foot skin, chicken breasts, chicken legs, Duck tongue, duck paw, quail eggs, beef, tripe, mutton, shrimp, lobster, crucian carp, loach, eel, potato, sweet potato, pleurotus root, cucumber, bitter melon, lentils, mushrooms, shiitake mushrooms, enoki mushrooms, gluten, tofu skin , vermicelli slices, vermicelli, kelp, fungus, bean sprouts, dried tofu, fried tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix tail), lotus root... In addition to the vermicelli slices, vermicelli and pig blood are placed in a bamboo colander Medium-cooked, the bean sprouts and Pleurotus root are tied on bamboo sticks with thin threads, and the rest of the main ingredients are either cut into slices, chopped into pieces, or torn into shreds, threaded on thin bamboo sticks, and placed in categories. In a small square basket. Customers can freely choose according to their taste. Unlike Chengdu Malatang, which uses refined salt, minced chili peppers, Sichuan peppercorns, monosodium glutamate, and chopped green onion, nor is it an ordinary red oil chili dish, Niuhua Malatang’s seasoning dish is one of a kind: Malatang is the best. The most delicious thing is duck tongue, commonly known as "airplane" by Chinese people. Its freshness and refreshing taste are many times better than tripe, duck feet and loach!

Niuhua Malatang is generally divided into red and white picks: the white picks worth 10 cents each are vegetarian dishes and cheaper meat dishes, while the red picks worth 50 cents each are mostly meat dishes. For less than 100 yuan, including drinks, five or six people can have a decent meal. In the winter, you can eat around the fire to keep yourself warm, and in the summer, drink cold beer to clear away the heat. Malatang shops are located all over the streets and alleys of urban and rural areas, catering to people of all ages.

In recent years, Niuhua Malatang has not only established its status as the "Sichuan Chieftain" among Sichuan snacks, but has also gone beyond Sichuan and brought pleasant enjoyment to people across the country.

2》How to make Malatang

Ingredients: (the type and amount of raw materials can be increased or decreased according to your own preferences)

Meat dishes: rabbit waist 50g, 50g tripe, 50g eel, 50g pig ring throat, 50g luncheon meat, 30g duck intestine

Vegetarian: 80g lotus root slices, 80g lettuce, 50g winter melon, 50g mushrooms, 50g dried tofu, 80g cabbage, 50g cauliflower, 80g green cabbage

Seasoning:

250g butter, 100g vegetable oil, Pixian beans 150g of glutinous rice, 50g of Yongchuan black bean sauce, 10g of rock sugar, 5g of Sichuan peppercorns, 2g of pepper, 30g of dried chili, 20g of glutinous rice juice, 20g of Shaoxing wine, 10g of ginger, 100g of refined salt, 10g of grass fruit, 10 grams of cinnamon, 10 grams of grass, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup

Preparation procedures:

1. Make brine. Put the wok on high heat, heat the vegetable oil until it is 6 times cooked, add the Pixian County bean sprouts (thin buds first) until crispy, quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients.

Wash the vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices of about 4 cm square; cut the vegetarian vegetables into thin slices of about 3 cm. Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.

3. Ironing. Put the brine pot on a high fire to keep it boiling at a low boil. Use skewered bamboo skewers to scald various dishes, and scald them to maturity according to the heat of different dishes.

4. Dip food. Place the cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating. To dip or not to dip is more or less up to you.

Common problems and solutions:

The finished product is not cooked properly. The main ingredients used in Malatang should be relatively easy to mature. Raw materials that are not easy to be cooked, such as chicken wings, chicken feet, duck feet, beef, etc. cannot be used. Dishes such as eel and hairtail should also be blanched for a longer time. When blanching such ingredients, do not move them too much or too fast. If you control the heat well, there will be no problem of undercooking.

3》Mala Tang

According to the ratio of 5 kilograms of bone soup:

1. 300 grams of Pixian Douban "Juancheng Brand" produced in Sichuan (this is the main raw material), 250 grams of rapeseed oil

2. 150 grams of dried red pepper (cut into sections of about 2 cm); 50 grams of Sichuan peppercorns

3. White sugar 3 tablespoon; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams green onions (two-and-a-half-inch sections); a 150-gram bag of aniseed ingredients sold in grocery stores (refreshing anise, kaempferol, etc.); appropriate amount of salt (depends on what you buy) The saltiness of the douban must be determined, because the douban produced by some manufacturers is too salty); a tablespoon of chicken essence

The heat of the stir-fry is very important:

1. Heat the oil in the pan and let the oil cook. Finally, remove the dried chili peppers and Sichuan peppercorns from the oil (i.e. turn off the heat) and set aside for later use

2. Add sugar in the oil pan and stir-fry slowly until the sugar melts and bubbles (during the stir-frying process, it may vary depending on the situation). Turn on a small fire and pay attention when the melted sugar begins to float to the top of the oil. At this time, the sugar will turn golden brown. If it turns dark red or black, it will be fried.) Immediately add ginger, onion, garlic and aniseed and stir-fry Stir-fry, then add the Pixian bean sprouts to bring out the aroma

3. Turn up the heat, add the bone soup, and add salt (add the saltiness of the soup, which is slightly stronger than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried chili peppers and Sichuan peppercorns, turn down the heat and simmer for 10 minutes.

You can stir-fry more base ingredients according to this ratio. When the taste is not enough, add it to the soup. Just add the ingredients (those who like spicy food can also add some unoiled dried chili segments and new peppercorns directly into the hot ingredients)

Notes:

1. When frying sugar , only use low heat, stir-fry the sugar until it melts and bubbles on the oil surface (it will turn golden brown, if it is fried, it can no longer be used, as the soup will be bitter), so that the color of the soup can be It will be bright red but there is no sweetness in the soup

2. Douban must use "Juancheng Brand" Pixian County Douban to be authentic. There are many other products that are substandard or taste wrong

< p>3. It is best to use rapeseed crude oil (that is, non-refined oil). The color, aroma and flavor of the base material are better than those of refined oils such as salad oil

Generally, spicy hotpot or fish pot soup does not require Use butter. If you want to make a hot pot base, you can use 200 grams of butter and 100 grams of rapeseed oil for frying together (add butter after the rapeseed oil is cooked, and the rest of the process remains unchanged).

4》Mala Tang

In fact, authentic Chengdu Mala Tang requires a lot of ingredients. When my mother made it, she asked someone to make a list. I glanced at it, maybe there are More than ten or twenty kinds. Grind the ingredients into powder, add vegetable oil and braised oil (which is the soup used to cook Sichuan braised vegetables. Because braised vegetables are all meat, the oil floating on the soup after cooking is braised oil, which is very fragrant) and stir-fry. Some also need to add butter. Then add stock and some ingredients and bring to a boil.

I can’t eat authentic Malatang in other places, so I’ll tell you about my own version. I think it’s better than Yin.

Because it is impossible to prepare all the ingredients yourself, I will make chicken hot pot

Ingredients:

Chicken, Pixian bean paste (how much depends on personal preference), dried chili (how much) According to personal preference), Sichuan peppercorns (how much depends on personal preference, I feel more satisfied), pepper, a small amount of aniseed, a small amount of fennel, ginger, green onions, coriander, salt, chicken essence, oil, and various vegetables to be rinsed.

Method:

1. Chop the chicken into pieces, put it in the pot (no need to add oil) and stir-fry until the water is dry

2. Heat the oil in the pot (you can add more oil) , after the oil is boiled, add watercress, chili, pepper and ginger, stir-fry, add chicken pieces, chili and stir-fry, add salt

3. Stir-fry, add water and cook, add pepper, aniseed and fennel , green onions, chicken essence, boil it and rinse it!

4. Plate: Chop the coriander into fine pieces, add chicken essence, and add salt according to personal taste. If you like it spicy, use the oil from the soup pot. If you don’t like it, use the soup in the pot. Mix well and start. La!

5》Hot pot bottom with sesame seeds

Recipe:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 taels of Sichuan peppercorns, 4 taels of dried chili pepper, 1 bag of Pixian watercress, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little fennel, 25 cloves, 5 small pieces of cinnamon, and one tael of chicken essence

Method:

Mix the three oils - add rock sugar and stir-fry over low heat - add Pixian watercress and stir-fry over low heat (at least half an hour). Do not carbonize the sugar, otherwise it will be bitter - add Stir-fry the rest (except Chinese medicine) together until the ginger and garlic are fragrant - divide into 5 pots - add water (preferably bone soup) - divide equally and add Chinese medicine and simmer for half an hour - base ingredients for 5 pots - average 8 yuan

Reference materials: