Homemade maocai recipe

In recent years, a maocai dish originated in Chengdu, Sichuan, has become popular all over the country and has become a new choice for mass gatherings and home meetings. This is a kind of delicacy similar to "hotpot" made by mixing various ingredients. Its biggest feature is that it is spicy and tasty. "Dry dish" is the most exquisite way of eating it. In fact, in addition to going to a maocai restaurant to taste this delicacy, you can also make the corresponding delicacy at home.

Method 1:

50g rabbit loin, 50g tripe, 50g eel, 50g pig throat, 50g luncheon meat, 30g duck intestines Vegetarian dishes: 80g lotus root slices, 80g lettuce, 50g winter melon, 50g mushrooms, 50g dried tofu, 80g cabbage, 50g cauliflower

, 80g green cabbage Seasoning: 250g butter, 100g vegetable oil, 150g Pixian bean curd, 50g Yongchuan fermented black beans, 10g rock sugar, 5g Sichuan pepper, 2g pepper, 30g dried chili, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger, 100g refined salt, 10g grass fruit, 10g cinnamon, 10g Paica, 10g white mushroom, 250g chili powder, 1500g fresh soup

Production process:

1. Make brine. Place the wok on high heat, add vegetable oil and heat until 60% cooked, add Pixian tofu (thinly cut first) and stir-fry until crispy, quickly add ginger and peppercorns, stir-fry until fragrant, then add the soup immediately. Then add the pounded black beans, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, salt, pepper, dried chili peppers, cardamom and other seasonings. After boiling, remove the foam and the brine will be prepared.

2. Prepare the main ingredients. Wash the Chinese cabbage, cut the rabbit kidneys, eels and duck intestines into 2 cm long and wide cubes; cut the tripe and pork throat into 4 cm squares. Cut luncheon meat into thin slices about 4 cm square; cut vegetables into thin slices about 3 cm. Use clean bamboo sticks to thread the food into skewers weighing about thirty to forty grams each.

3. Ironing. Place the brine pot on high heat and keep it boiling. Use skewered bamboo sticks to blanch various dishes until cooked according to the heat required.

4. Dip and eat. The cooked dishes are placed in a plate filled with chili powder and fried salt, and eaten with chili and salt according to your taste. Dip or not dip, it's more or less up to you.

Method 2 Ingredients:

250g cauliflower, 50g black fungus, 100g rice jelly, 50g oyster mushroom, 100g lotus root, 200g potato. Accessories: some oil, some salt, some Pixian bean paste, some black bean paste, some garlic.

Old ginger, tsaoko, fragrant fruit, fennel, cinnamon, white button, bay leaf, triangle, pepper powder, Sichuan pepper powder, hot pot powder, sesame oil, Sichuan pepper oil, MSG, Erjingtiao

Chili pepper to taste Coriander to taste Method:

1. Prepare the ingredients: chop the black bean curd into small pieces and mince the garlic.

2. Put oil in the pan and fry the bean paste

3. Add black bean curd, garlic and ginger and continue to fry until fragrant

4. Add half a pot of broth or water, put in the marinade box with the spices in the ingredients, sprinkle with pepper and Sichuan pepper powder, bring to a boil, and simmer for 20 minutes

5. Soak the fungus and hot pot powder in advance

6. Wash and cut various vegetables into small pieces

7. Put the vegetables into the cooked soup base

8. Depending on the amount of food, cook on high heat for 5-10 minutes.

9. Put sesame oil, pepper oil, MSG and salt in a bowl, chop the Erjingtiao green pepper and millet pepper, and chop the coriander.

10. Take out the vegetables and put them into a sesame oil bowl, add appropriate amount of soup, and sprinkle with green pepper, millet pepper and coriander.