Spicy Mix

Name: Spicy Mix
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Fish Ball; 100g fish tofu; 1 Pleurotus eryngii; 1 Bamboo shoots; 1 tablespoon sesame oil; 1 tablespoon Oyster sauce; 1 tablespoon salt; 1 tablespoon Balsamic vinegar; 1 tablespoon You Chili; 2 tablespoons Native soy sauce; 1 tablespoon Pepper oil; 1 tablespoon Tahini; 1 tablespoon peanut butter; 3g Sugar; 2 pieces Chives; 2 pieces parsley; 3g Cumin; 5g Cooked Sesame; 1 tablespoon chili sauce; 5 cloves garlic; 100g lettuce; 50g Tofu bubble; 1 piece Sweet potato vermicelli

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Mala Mix is the most distinctive snack in Fushun City, Liaoning Province. It is said that 300 million copies can be sold a year, and the leftover bowl can circle the earth twice. Although the data is exaggerated, it is undeniable that Fushun Mala Mix is indeed very hot. It has been popular for more than ten years. It is called "Fushun No. 1 Snack". Mala Mix is the thing that Fushun children miss most when they go out. The more well-known mala mixes are mainly concentrated around several schools. Fushun 16th Middle School, Liaoning Petroleum and Chemical University and other schools near these schools are the best of mala mixes. Each store has its own characteristics and is very popular among students. Our welcome.
Mala Mix was invented by the people of Fushun on the basis of Sichuan Mala Tang. The raw materials used are similar to Mala Tang, except that it is cooked and drained, mixed with various seasonings, and eaten. It has sweet and sour flavors, spicy flavors, etc.

Spicy Mix

1. All the raw materials are ready: wash the lettuce and drain the water

2. Tear pleurotus eryngii into silk and drain the water

3. Blanch the bamboo shoots and slice them, sweet potato vermicelli, and tofu soak for later use

4. Soak the sweet potato flour in hot water beforehand

5. Seasoning: oyster sauce, native soy sauce, sesame oil, balsamic vinegar, chili pepper, pepper oil, sesame paste, peanut butter, cumin powder, cooked sesame, sugar, chili sauce

6. Dissolve two spoons each of sesame paste and peanut butter with sesame oil and a little cold water

7. Finely chop chives, coriander, and garlic

8. Fish balls and shrimps are taken out and defrosted

9. After the water in the pot is boiled, boil the fish balls and shrimps first, remove them and drain them.

10. Pleurotus eryngii, sweet potato powder, and bamboo shoots are put together and cooked.

11. Finally, blanch the lettuce and remove it to drain

12. Put all the drained vegetables in a large bowl (must be dry, no water, or it will be spicy)

13. Add chopped chives, parsley, and garlic, and add 3 tablespoons of mixed peanut tahini

14. Add oyster sauce, soy sauce, sugar, balsamic vinegar, chili oil, chili sauce, pepper oil, sesame oil, salt, sprinkle with cumin powder and cooked sesame seeds, because I don’t eat chicken essence, so I add oyster sauce

Tips:
1. The raw materials for the spicy and spicy mix are free, and you can blanch whatever you want, such as potato chips, cabbage, chrysanthemum, kale, bean sprouts, etc. You can use whatever you have at home;
2. My pepper oil is fried by myself with fresh green peppercorns of the season. I fry a big bucket at a time. Do not remove the fried green peppercorns. If you leave the oil, I add a little bit every time I mix the vegetables. Delicious, absolutely hemp mouth;
3. The vegetables on the food stall are mixed and cooked. I think it is better to separate them, because the length of time they need to be cooked is different. For example, the vegetables only need to be boiled for 30 seconds.
4. If you can't eat spicy food, put less chili oil and pepper oil;
5. You can add more peanut butter and sesame sauce to make your spicy mix very fragrant.