What are the ingredients in spicy hot noodles?

Malatang is a popular street food in recent years. There are many ways to cook Malatang. For example, it can be made into a variety of delicious dishes, including vegetarian dishes, tofu dishes, or some mushroom foods. There are also many types of soup noodles, such as sweet potato rice noodles, Guilin rice noodles, etc. When eating spicy hot pot, you should also pay attention to some precautions, that is, try not to eat it on the street. If you like, you can make it at home.

What are the ingredients in spicy hot noodles?

1. Vegetarian dishes

Greens, cabbage, cauliflower, coriander, lettuce, spinach, day lily, water spinach, mung bean sprouts, soybean sprouts, kelp, lotus root slices, potato slices, carrots

2. Tofu

Tofu, Japanese tofu, dried tofu, tofu skin, yuba, gluten

3. Mushrooms

Oyster mushroom, shiitake mushroom, enoki mushroom

4. Melons

Loofah, cucumber, winter melon slices, fried tofu

5. Cereals

Fried dough sticks, rice cakes, vermicelli, vermicelli

6. Meat dishes

Beef, bacon, duck intestines, fried pork skin, beef tripe, various meatballs, crab sticks, ham, duck blood, pig blood

7. Powder

Fern noodles, sweet potato noodles, rice noodles, river noodles, egg noodles, Guilin rice noodles

Tips

The finished product after blanching is not cooked. The main ingredients used in Malatang should be relatively easy to mature. Do not use ingredients that are not easy to cook, such as chicken wings, chicken feet, duck feet, beef, etc. Dishes such as eels and hairtail should also be blanched for a longer time. Do not move the fish too much or too quickly when blanching these ingredients. Control the heat well and there will be no problem of undercooking.

The preparation of Malatang is actually not complicated. The most important step is to stir-fry the ingredients. Only when the ingredients are fried well can the base of the pot be more fragrant and the color be better. Adding good medicinal materials to enhance the flavor can achieve twice the result with half the effort. The red soup makes people drool and arouses a strong appetite! The key to truly enhance the taste is the preparation of the oil dip. This is the characteristic of Malatang. The oil dip alone requires the preparation of more than ten kinds of ingredients, and the taste is mainly salty and fragrant. Many cities have changed the original appearance of Malatang by making hot pot-style Malatang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, so people will have an endless aftertaste after eating it, and will want to eat it again next time!

The spiciness of Sichuan is not as we imagine, because the peppers eaten by Sichuan people are all fried and processed, and are usually cooked in a pot. So unlike the peppers in other provinces and cities that make your heart burn, the spiciness of Sichuan only lingers in the mouth, which is what we often say is not spicy to the heart. People who have been to Sichuan should have a deep understanding of this.