How to make Shaanxi maocai

"Maocai" is a specialty of Chengdu, slightly different from Chongqing Malatang. The word "mao" here is a verb. Prepare a pot of spicy and fragrant soup, and put the vegetables in a bamboo spoon. Generally, one spoon is one serving. Cook it in a pot, then serve it in a bowl and add a spoonful of soup. There is no limit to the ingredients of maocai, which is similar to chuanchuanxiang. Anything can be mashed and anything can be served. Although maocai is originally from Chongqing, the maocai made in Shaanxi is also unique. The following is the method of making maocai in Shaanxi:

1. Make brine.

Place the wok on high heat, add vegetable oil and heat until 60% cooked, add Pixian bean paste (chopped first) 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.

Common problems and their solutions Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of shiitake mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage Seasonings: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan fermented black beans, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili, 20 grams of fermented glutinous rice juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of fine salt, 10 grams of cardamom, 10 grams of cinnamon, 10 grams of paica, 10 grams of white mushrooms, 250 grams of chili powder, and 1500 grams of fresh soup.

1. Wash all the vegetables you want to cook, cut them into strips or slices. 2. Mash the garlic and mix it with sesame paste later. 3. Mix sesame paste, fermented bean curd, chive sauce, and other seasoning sauces you like. 4. Boil water and cook the vegetables. The proper Sichuan maocai is cooked with chicken soup, etc. I don’t have the conditions, so I just boiled it in plain water. The taste is a little worse than the complex one, but it’s usually fine.

Remember the order of cooking, put the harder to cook ones first, such as potatoes and cauliflower. 5. Cook all the vegetables, if you like wide noodles or potato noodles, add them last. I bought the kind of potato flour that can be directly mixed with cold food, so I just put it in the pot and blanch it at the end. 6. Pour the sesame paste into the bottom of the bowl and dissolve it with appropriate amount of cooking soup. The concentration depends on your taste.

7. Add sesame oil, salt, MSG and other seasonings you like, and serve with white rice. It's simple, and it's very good to eat in summer. It doesn't require frying and there is no smoke. Tips for making maocai: maocai is a transformation of Sichuan spicy hot pot. The authentic Sichuan maocai recipe is similar to mine, but the seasoning is much richer.

So you can make this maocai according to the ingredients and seasonings available at home. It is called maocai, but in fact it is just cooked vegetables mixed with seasoning sauce. It has a simple taste and rice is the best staple food. After eating the vegetables, the sesame paste soup tastes great.