Mala Tang
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
Now the weather is getting colder and colder, and it's the season when you can throw off your arms and eat hot pot and spicy hot pot. In fact, the essence of Mala Tang is not boiling, but the soup. When the water boils, the pot is cooked in sequence, and the seasoning is added. Sprinkle a little cooked sesame seeds. A bowl of delicious flavor is ready, which makes the index finger move and smells strong. Taste The spicy and delicious fragrance is still unfulfilled, and I have to look at the spicy and sigh, "cool". Mala Tang is the predecessor of Chongqing hot pot, and it can also be said to be a simplified version of hot pot. The difference is that the meat and vegetables are put on the bamboo skewers. When eating, put a large amount of the meat and vegetables on the bamboo skewers into the tumbling red soup. The authentic way of eating is not one string after another. Eat, but grab a large handful, stroke with chopsticks, the vegetables will fall into the sesame oil dish one after another, and then feast on it! In addition, the ingredients used in Mala Tang and hot pot are generally the same. The biggest difference between Mala Tang and hot pot is that it is simple and fast. Because of the limitations of the conditions in each kitchen, homemade hot pot and spicy hot pot at home, the materials used are also different, after all, they cannot be the same as the ones sold in the store. But how do you make delicious foods comparable to those sold in stores? Generally, families don’t stock up stock, and don’t spend a few hours to stir-fry to the bottom. You can only use the prepared base material. The preparation of the base material is simple and simple. It is nothing more than the common spices and chili fried in sequence, but to pay attention to the good taste, it is not simple fried, but It has something to do with the quality of the raw materials, temperature, heat, time, the order in which the materials are put, etc.
