Sichuan Maocai

Name: Sichuan Maocai
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Hot pot bottom material; 80g Lotus root; 140g potato; 44g Pleurotus ostreatus; 66g lettuce; 131g Green bean sprouts; 11g garlic; 2 pieces shallot; 1 teaspoon Soy sauce; 1 teaspoon Chili oil; 2g pepper powder; 1g MSG

by 0 Zucchini 0

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Maocai is a traditional Han Chinese snack in Chengdu. It is slightly different from Mala Tang. The word "Mao" is a verb here. Prepare a pot of spicy and fragrant soup, and use a bamboo spoon to fill the dish, usually one spoon is one serving. Cook it in a pot, then transfer it to a bowl, add another spoonful of soup by the way, and add various seasonings prepared by the boss. There are no restrictions on the raw materials for cooking. It is similar to Chuanchuanxiang and hot pot. You can take anything and serve it on the table. Maocai is a fast food with Sichuan characteristics.

Sichuan Maocai

1. Wash lettuce and bean sprouts, peel and slice lotus root and potatoes, wash and tear the oyster mushrooms into small pieces by hand, mince garlic, chopped green onions

2. Heat the oil in the pot, pour the hot pot ingredients into the pot and stir fry until fragrant

3. add water

4. Bring to a boil, add oyster mushrooms

5. Bring to a boil again and put in potato chips and lotus root slices

6. Potatoes and lotus root slices are cooked and put in lettuce

7. Pour in bean sprouts

8. Season with a little salt and turn off the heat

9. Put chili oil, a little soy sauce, pepper powder, monosodium glutamate, minced garlic and chopped green onion in the bowl, then put the cooked vegetables into the bowl and mix well.