Fushun Spicy Mix

Name: Fushun Spicy Mix
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Kohlrabi; Some Purple cabbage; Some Lotus root; Some potato; Some Dried Tofu; Some Bean bubble; Some Kelp slices; Some Various fish balls; Some carrot; Some Water spinach; Some rape; Some Shiitake Mushrooms; Some Laoganma tempeh; Some Pixian Doubanjiang; Some Tahini; Some Chili oil; Some Sesame Peanuts Chopped; Some Very delicious; Some salt; Some Sugar; Some Chicken Essence; Some sesame oil; Some Vinegar

by Tao Xiaoyao

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Special products of Fushun City, Liaoning Province, mainly include potatoes, kelp knots, bean skin, meatballs, fish balls, cabbage, wide noodles, chrysanthemum, cabbage, stuffed seeds, bean foam, crab sticks, mushrooms, vegetarian balls (also known as red balls), etc. Composition of raw materials. It is similar to the raw materials of Mala Tang, but drains the water after cooking and mixes with various seasonings. It was invented by the people of Fushun on the basis of the introduction of Mala Tang. It is very popular. It has sweet and sour, spicy, salty and spicy flavors. Wait, and the taste can be adjusted according to personal preference, and now there are corresponding spicy mixes appearing around Liaoning. It first appeared at the gates of various primary and secondary schools and is very popular with students. Now it has become a delicious snack in the streets and alleys. It is said that 300 million copies can be sold a year, and the leftover bowl can circle the earth twice. Mala mix is the thing that children in Fushun miss most when they go out. "

Fushun Spicy Mix

1. Prepare the ingredients, such as kohlrabi, purple cabbage, shiitake mushrooms, dried tofu, bean paste, lotus root, potatoes, water spinach, rapeseed, wash and set aside;

2. Slice kelp and cook; fish balls and carrots for later use;

3. Slice, shred, and cut various food materials;

4. Cook all kinds of ingredients with clean water, first put the badly cooked ingredients such as fish balls, and then put the vegetables;

5. Mixing ingredients: very fresh, salt, sugar, chicken essence, vinegar, sesame oil, sesame oil, Laoganma, Pixian bean paste, homemade chili oil (thick and thin chili noodles with sesame seeds), and mix well with crushed peanuts and sesame;

6. One of the secrets: crushed peanuts and sesame seeds, use a food processor to break the fried peanuts and sesame seeds, and they will taste fragrant (╯▽╰);

7. Just mix the ingredients and seasonings well. You can add more seasonings if you like. The overall seasoning is mainly sweet and sour;

Tips:
1. There are no standard ingredients for this spicy mix. Just like Mala Tang, you can add your favorite ingredients at will. The spicy mix sold outside usually has bean curd, wide noodles and red meatballs. I don't like it personally, so I didn't put it;
2. The soup can be made with hot pot bottom material, or chicken skeleton, big bones, or thick soup treasure, I prefer light, so I use water;
3. Generally, white vinegar is used for the spicy and spicy mix sold outside. I personally love mature vinegar, so I make a slight modification and it is all my personal preference;
4. Sesame paste, crushed peanuts, sesame seeds, Laoganma and Pixian bean paste are the secrets, especially crushed peanuts, the more the better;
5. Do not cook vegetables for too long to maintain nutrition and taste;