[What to use to make spicy sauce]_how to do_how to do
Mala Tang is a very convenient and delicious snack.
On the road, we can see many spicy hot shops.
Especially in winter, a spicy meal can drive away the cold.
Everyone knows that a good spicy hot sauce cannot be separated from a good spicy hot sauce base.
So, do you know what ingredients are used to make spicy hot?
Let’s introduce it to everyone.
Spicy base is all kinds of raw materials and seasonings used to make spicy base soup, mainly beef bone, pork bone, chicken bone, seafood, spices (salt, monosodium glutamate, chicken powder), cooking wine, watercress sauce, bean paste, Butter, chicken oil, rapeseed oil, salad oil and sesame oil.
There is no doubt that Mala Tang is good or not. The base soup plays a decisive role, which is directly related to the taste and flavor of Mala Tang.
Therefore, to make a delicious base soup, you must first add good raw materials and seasonings.
It is important to point out that fakes do not refer to the spices or fakes, but to the fakes that have been transferred into, or have been recycled and dried after use.
To put it simply, compared to the genuine product, the effective content of the plant is less, which leads to the poor taste of the base soup. Secondly, there is MSG, which is mainly fresh sodium glutamate, and there is glutamic acid in the market.The sodium content is 65%, and there are 99%, so we must choose this content of 99%.
Method 1, make brine.
Set the wok on a hot fire. After the vegetable oil is burned to 6, the Xiadu County Douban (chopped finely) is crispy, add ginger rice quickly, and stir-fry the pepper immediately after the soup.
Then add mashed fermented tempeh, grind fine sugar, butter, glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, grass fruit and other condiments.
After being boiled, the foam is turned into brine.
2, the main ingredients.
Wash the vegetables, cut the rabbit waist, catfish, and duck intestines into 2 cm squares; cut the hair belly and pig’s ring throat into 4 cm squares.
Lunch meat is cut into 4 cm slices; vegetarian vegetables are cut into 3 cm slices.
Use a cleaned bamboo stick to wear a string of about thirty to forty grams.
Set the brine pot on a hot fire to keep it boiled. Use various bamboo sticks to blanch all kinds of vegetables.
The hot mature seasoning is placed in a plate of chilli noodles and fried salt. Dip chilli and salt according to your own taste and eat.
With or without dipping, more or less at your own discretion.
The nutritional value of the finished product is not familiar.
The main ingredients used in Mala Tang should be relatively easy to mature.
Do not use raw materials such as chicken wings, chicken feet, duck paw, beef, etc. that are not easy to be cooked.
Explosions such as catfish and scallops should be heated for a longer time. Do not turn too much when ironing this raw material. Too fast, master the heat, there will be no unfamiliar problems.