Name: Milk Mala Tang
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece potato; 1 piece Instant noodles; 1/2 Lotus root; 1 strand Bean sprouts; 1 piece Enoki mushroom; 3 pcs Oily tofu; 3 pcs Shiitake Mushrooms; 2s Chrysanthemum; 10 Flower clam; 250g milk; 2 tablespoons Vegetable oil; 1.5 tablespoons Pixian Doubanjiang; 5 slices Green onions; 3 slices ginger; 2 capsules garlic; 1 tablespoon Peppercorns; 3 pieces Dried red chili; 1/2 spoon Chicken noodles

Milk Mala Tang

by Li Xiaobin

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Mala Tang made of milk is really not a dark dish, it is not oily or greasy, and it does not have an unpleasant milk flavor, but the soup is more rich, so I really need to try more~

Milk Mala Tang

1. Peel and slice potatoes

2. Lotus root peeled and sliced

3. Wash bean sprouts, enoki mushrooms, chrysanthemum chrysanthemum, and shiitake mushrooms.

4. After spitting the clams in the sand, put them in hot water and cook until they are fully open and remove them.

5. Add vegetable oil to the pot, add Pixian bean paste and stir-fry over low heat to get the red oil

6. Add green onion, ginger, garlic, peppercorns and dried red pepper and stir fry until fragrant

7. Pour milk

8. Add appropriate amount of water and chicken powder

9. Add potatoes, lotus root slices, oily tofu and shiitake mushrooms

10. Boil until the potatoes are almost cooked and put in the instant noodles

11. Add bean sprouts, enoki mushroom and chrysanthemum

12. Add the clams and cook for 1 to 2 minutes

Tips:
In Pixian Douban Sauce, the type of vegetables can be changed according to the taste. The basic principle is to put the hard-to-cook root vegetables and meatballs first, then add the noodles and vermicelli, and finally the easy-cooking vegetables