The specific cooking method of Mala Tang
There were many ways to make Mala Tang. The following steps could be summarized: 1. Prepare ingredients: vegetables, meat, soy products, etc. 2. Boil an appropriate amount of water, add the spicy soup base or seasoning bag, and stir evenly. 3. According to the order of meat, fish, soy products, and vegetables, he placed the ingredients into the pot. 4. He first boiled the meat until it was 80% cooked before adding the next ingredient. 5. Finally, he added the vegetables, covered the lid, and simmered for 30 seconds before turning off the fire. 6. He placed the cooked ingredients into a bowl and scooped an appropriate amount of chili oil soup base. In addition, the ingredients of the spicy hotpot could be freely matched according to personal preferences. If there was no ready-made fresh soup, he could use boiled water with pepper and chicken powder instead. The specific ingredients and seasonings could be adjusted according to personal taste.
Cooking Method of Northeast Mala Tang
There are many ways to make Northeast Mala Tang. We can get some steps and techniques. First of all, according to different recipes, the base of the spicy hotpot could be hot pot base, milk, sesame sauce, and so on. Secondly, he could choose various ingredients, such as potato balls, vegetables, soy products, mushrooms, and so on. When cooking, you can first add ingredients that are not easy to cook, and then add vegetables. In terms of seasonings, sesame sauce, chili oil, cumin powder, and so on could be added according to personal taste. Finally, according to personal preference, some cumin powder could be sprinkled in the bowl to increase the fragrance of the taste. In short, the cooking method of Northeast Mala Tang could be adjusted and innovative according to personal tastes and preferences.
The cooking method and ingredients of Gansu Mala Tang
The cooking method and ingredients of Gansu Mala Tang were as follows: "Food ingredients: Vegetables (spinach, bean sprouts, cabbage, etc.), meat (beef, mutton, or chicken), soy products (tofu, bean skin, etc.), Gansu specialty mala soup base. Steps: 1. Processing ingredients: Wash vegetables and cut them into appropriate sizes; cut meat into thin slices and marinate them with salt and cooking wine; cut soy products into appropriate sizes for later use. 2. Prepare the base soup of Mala Tang: Add water and Gansu special Mala Tang base into the pot, stir evenly, and boil over low heat for 10 minutes to fully blend the spices and taste of the base soup. 3. Boiling ingredients: Put the processed ingredients into the base soup one by one and boil them. First, add the meat and soy products that are not easy to cook. After cooking until they change color, add the vegetables. Keep the fire low to prevent the ingredients from being cooked. 4. Seasoning and serving: According to personal taste, seasoning the cooked ingredients on a plate. You can add chili, minced garlic, pepper oil, and other ingredients. The specialty of Gansu Mala Tang was the unique flavor of potato noodles, chili oil, and soup base. At the same time, different ingredients could be chosen according to personal preferences.
Internet Celebrity Dry Sauce Mala Hotpot, Homely Cooking Method
The following was a home-cooked dish of an internet celebrity dry sauce spicy hotpot: First, he prepared ingredients such as fungus, enoki mushrooms, rape, luncheon meat, quail eggs, yuba, etc. He could also prepare fish balls, roasted sausages, seaweed, wide flour, crab-flavored mushrooms, bean curd, dried tofu, fresh prawns, spinach, and other ingredients. He washed the quail eggs and cooked them, soaked them in cold water and peeled them. The fungus was soaked in cold water in advance, the luncheon meat was cut into thick slices, the potatoes were peeled and cut into thick slices, the enoki mushrooms were removed from the roots and washed clean, the cole was washed clean, the seaweed and dried tofu were cut into shreds, the tofu was cut into two halves, and the wide flour was soaked in warm water and cooked until soft. Then, he prepared seasonings such as Pi County bean paste, pork fat, onion, ginger, garlic, light soy sauce, cooking wine, white sugar, salt, vegetable oil, Sichuan pepper, dried red chili, millet pepper, star anise, or sesame sauce, Lao Gan Ma oil chili, self-fried chili oil, salt, chicken essence, Xianbei Lu seasoning sauce, oyster sauce, seafood sauce, sesame oil, balsamic vinegar, Sichuan spicy sauce, soy sauce, spicy oil, peanut butter, white sugar, as well as chopped green onion, coriander, minced garlic, cumin, cooked sesame, and so on. Then, he blanched all the ingredients except the wide flour. He took a small bowl and put in sesame sauce, Lao Gan Ma chili oil, chili oil that he fried himself, salt, chicken essence, and Xianbei dew seasoning. He mixed them together to make a sauce (other seasonings could also be used to make a sauce). If you want to make spicy hotpot with soup, pour an appropriate amount of vegetable oil into the pot, add chopped onions, ginger, and garlic, and stir-fry until fragrant. Add chopped onions and chili, and continue to stir-fry until the onions become soft. Add an appropriate amount of water, add the ingredients, and seasoning.(Such as salt, five-spice powder, chili noodles, chili sauce, bean paste, etc.) Boil, put the blanched noodles or wide flour into the cooked soup, add the cut bean skin, fern root, tofu and other ingredients and stir evenly, cook until the noodles or wide flour is cooked, add pepper powder and coriander before taking out of the pot, and sprinkle with chopped green onion. If he was making dry sauce spicy hotpot, he would put the cooked ingredients into a bowl and pour the sauce that he had prepared earlier. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>
Chapter 20: Which Is Better, Mala Tang or Mala Tang?
Both " Item 20 " and " Hot Pot " were released during the Spring Festival, but there were differences of opinion on which was better. " Mala Tang " had attracted a lot of attention because the female lead, Jia Ling, had successfully lost weight. The female audience, in particular, had a high evaluation of the film. On the other hand, Rule 20 was said to surpass Mala Tang in terms of plot content and depth. However, it was not clear which one looked better.
The method of cooking
There were many ways to cook. First of all, he could use the stir-frying method, which was to directly put the ingredients into the hot pot and stir-fry them. It was suitable for most vegetables and some meat dishes that did not require a tender taste. Secondly, he could choose the method of stir-frying. That was to blanch, boil, or deep-fry the ingredients before stir-frying. It was suitable for some ingredients that needed to be more cooked. In addition, there were also stir-frying, and other different methods of stir-frying. One could choose the appropriate method according to the specific ingredients and taste requirements.
Chili cooking method Daquan, home cooking method
Chili could be cooked in many ways at home and could be used to make all kinds of delicious dishes. We can find some home-cooked chili. For example, he could shred or slice the chili and stir-fry it with other ingredients, such as shredded pork, shredded ginger, garlic slices, and so on. In addition, the chili could also be used to make chili sauce. He only needed to steam the red chili and chop it up, then add garlic, pepper, and other ingredients to stir-fry it. In addition, the chili could also be stewed with other ingredients, such as cabbage and tofu stewed with vermicelli. In short, there were many ways to cook chili. It could be adjusted and invented according to one's personal taste and preferences.
The cooking method of the spiced beef, the cooking method of the family
There were many ways to cook spiced beef at home. The following was one of the common ways: 1. First, he washed the beef tendon, soaked it in cold water to remove the blood, and then cut it into pieces of appropriate size. 2. He added an appropriate amount of water into the pot, added onions, ginger, garlic, and other seasonings, added salt, gourmet powder, dark soy sauce, light soy sauce, cooking wine, and other seasonings. After boiling, he added beef tendon and stewed it for about 1.5 hours with medium and low heat until the beef became crispy. 3. After stewing, he scooped out the beef tendon, placed it on a plate to cool, and then cut it into thin slices. 4. According to personal taste, some pepper powder, chili powder, and other seasonings could be sprinkled on the cut beef to increase the flavor. 5. Finally, the sliced beef was placed on a plate, which could be enjoyed with rice or noodles. This was a simple family practice that could be adjusted according to personal tastes.
The difference between Northeast Mala Tang and Sichuan Mala Tang
There were several differences between the Northeast Mala Tang and the Sichuan Mala Tang. First of all, the Northeast Mala Tang focused more on the taste of the soup base, while the Sichuan Mala Tang focused more on the adjustment of the spiciness. Northeast Mala Tang liked to use sesame sauce and sweet and sour seasoning, while Sichuan Mala Tang was seasoned with chives and sesame oil. Secondly, the soup base of Northeast Mala Tang could generally be drunk directly, while the soup of Sichuan Mala Tang could not be drunk directly. In addition, the taste of Northeast Mala Tang was relatively strong, while Sichuan Mala Tang was mainly spicy. In general, there were differences in the taste of the soup base, seasonings, and flavors between Northeast Mala Tang and Sichuan Mala Tang.
Tang Dynasty people's soup cake cooking method
The Tang Dynasty people made soup cakes by cutting the dough into a thumb-wide, two-inch long, extremely thin piece, and then putting the piece into boiling water to cook. The process of making the soup cake was relatively simple. He only needed to peel off the dough and cook it directly.
Mala Tang Special
Mala Tang's specialty was its unique spicy taste and rich combination of ingredients. Its spiciness was moderate and would not be too stimulating. Instead, it would stimulate the appetite of the diners just right. At the same time, the selection of ingredients was also very particular. Fresh seafood, soy products, and vegetables were the main ingredients. They were nutritious and delicious. The characteristics of Chongqing Spicy Hot Pot were diverse flavors, exquisite changes, a wide range of ingredients and thick flavors. Its characteristics were " three fragrances, three peppers, three ingredients, seven flavors, eight flavors, and nine miscellaneous ingredients." The three spices referred to onions, ginger, and garlic; the three peppers referred to chili, pepper, and pepper; and the three ingredients referred to vinegar, Pi County bean paste, and fermented rice. The specialty of Mala Tang also included the preparation of its soup base. It used soup that had been aged for more than seven days and was matched with seasonings that were made on the same day to make the soup base richer. Mala Tang's characteristics included its moderate price, which was in line with public consumption, so it was loved by the majority of consumers. In general, the characteristics of Mala Tang were its spicy taste, rich combination of ingredients, diverse flavors, and moderate price.