Malatang ingredients list

With the rise of Malatang, many brands of Malatang have emerged, but not all Malatang are called Malatang. There are particular requirements for the selection of ingredients for Malatang. Malatang made by random imitation cannot be considered the real Malatang. It can only be considered similar, not authentic. Every ingredient in authentic Malatang must be carefully selected, so what are the ingredients of authentic Malatang?

Malatang ingredients list

Fermented black beans

Fermented black beans are made from soybeans, salt and spices. It has a mellow aroma, yellow-black color, oily and smooth texture, and is soft and has loose seeds. , fresh and sweet. The best flavor is from Chongqing Yongchuan's fermented black beans, which can be used in soups to add a salty, fresh and mellow taste.

Dried chili pepper

Dried chili peppers are spicy and warm in nature, can dispel cold and strengthen the stomach. They are bright red in color and have a strong spicy taste. There are many varieties of dried chili peppers, including big gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao and millet peppers. Adding dried chilies to the base soup can remove fishy smell, relieve greasiness, suppress odor, and increase the spicy flavor and color.

Sichuan peppercorn

Sichuan pepper is spicy and warm in nature, with a strong numbing taste. It can warm the middle and dispel cold, and has the effect of removing dampness and relieving pain. The best varieties of Sichuan pepper are Shaanxi pepper, Sichuan Maowen pepper, and Qingxi pepper. Sichuan peppercorns are an important seasoning for malatang. They can be used in soup to suppress fishy smells and enhance freshness and flavor.

Old ginger

Old ginger is pungent and moist in nature, contains the volatile oil gingerol, which has a special spicy aroma. Old ginger is used in red soups and clear soups to effectively remove fishy smells and enhance flavor.

Garlic Garlic, spicy and fragrant. Contains volatile oils and disulfide compounds. Garlic is mainly used for seasoning, flavoring, suppressing fishy smell and removing odor.

Laozao

Laozao is made from glutinous rice. The rice grains are soft but not mushy, the wine is mellow, sweet and delicious, thick but not turbid, strong but not sticky. Adding fermented glutinous rice to the soup base can enhance the freshness, reduce the fishy smell, and make the soup have a sweet aftertaste.

salt

The scientific name of table salt is sodium chloride. It is in the form of small crystals and has a salty taste. It can detoxify and cool the blood, moisturize dryness and stop oxygen. It has the functions of setting flavor, seasoning, enhancing freshness, relieving greasiness, and removing fishy smell.

crystal sugar

Rock sugar is a form of sucrose crystals. It is sweet and mild in nature, and can replenish qi, moisten dryness, and clear away heat. When making soup, adding rock sugar can make the soup mellower and sweeter, and has the effect of alleviating the spiciness.

Cooking wine

Cooking wine is brewed with glutinous rice as the main raw material, and has a soft wine taste and special aroma. The main function of cooking wine in soup is to enhance flavor, improve color, remove fishy smell and eliminate odor.

MSG

MSG is a seasoning extracted from soybeans, wheat, kelp and other protein-containing substances. It enhances the freshness, fragrance and flavor.

Chicken powder

Chicken powder is one of the most widely used powerful flavor enhancers. It is made from chicken, eggs and sodium glutamate. Its flavor comes from the amino acids decomposed from animal and plant proteins, and its function is to enhance the flavor.

black pepper

Pepper is spicy and warm in nature, with a strong aromatic smell. It has the effects of warming the middle and dispelling cold, strengthening the stomach and relieving gas. It is used to remove fishy smell and enhance flavor in hot pot.

10 servings (pot) of soup stock

A large amount of bone and meat broth (add more broth at any time)

Here are 10 soup ingredients (pot)

800g fried bean paste

200g fried black beans

Fermented black beans are made from soybeans. salt. It is brewed from spices and has a mellow aroma. The color is yellow-black. Oily and smooth. The cake is soft and has loose seeds. Fresh and sweet taste. The best flavor is from Yongchuan, Chongqing. Using fermented black beans in soups can add a salty, fresh and mellow flavor.

1000g dried chili

Dried chili peppers are spicy and warm in nature, can dispel cold and strengthen the stomach. They are bright red in color and have a strong spicy taste. There are many varieties of dried chilies, including large gold bars. Erjintiao, Wuyejiao, Chaotianjiao, Qixingjiao, Dahongpao and Xiaomijiao, etc.

Adding dried chilies to the hot pot soup base can remove fishy smell, relieve greasiness, suppress odor, and increase the spicy flavor and color.

150g Sichuan peppercorns

Zanthoxylum bungeanum has a spicy, warm and strong numbing taste. It can warm the middle and dispel cold, and has the effect of removing dampness and relieving pain. The main varieties of Zanthoxylum bungeanum include Shaanxi pepper and Sichuan Maowen pepper. Qingxi pepper is the best.

Sichuan pepper is an important seasoning for hot pot. It can be used in soups to suppress fishy smell and enhance the flavor.

10 old ginger

Old ginger is spicy and moist. Contains the volatile oil gingerol. Has a special spicy aroma. Old ginger is used in red soup and clear soup, which can effectively

Remove fishy smell and suppress odor. Can be used for flavoring.

2 heads of garlic

Garlic has a spicy and aromatic smell. Contains volatile oils and second-rate compounds.

Garlic is mainly used for seasoning, flavoring, suppressing fishy smell and removing odor.

500g fermented glutinous rice

Fermented glutinous rice. It is brewed from glutinous rice, the rice grains are soft but not mushy, and the wine is mellow. Sweet and delicious, thick but not mushy, strong but not sticky.

Prepare hot pot soup base and add fermented glutinous rice. It can enhance the freshness, reduce the fishy smell, remove the peculiar smell and make the soup have a sweet aftertaste.

Salt

The scientific name of table salt is sodium chloride, which is a kind of small crystalline particles. It has a salty taste and can detoxify, cool the blood, moisturize and stop oxidation. Salt plays a role in setting the flavor of hot pot, adding freshness, relieving greasiness and removing fishy smell.

Rock sugar

Rock sugar is a replica of sucrose, which is crystalline and sweet in nature. Invigorate Qi, moisten dryness, and clear away heat.

When making hot pot soup, add appropriate amount of rock sugar to make the soup mellow and sweet, which can relieve the spicy stimulation.

100g cooking wine

Cooking wine is brewed with glutinous rice as the main raw material, and has a soft wine taste and special aroma.

The main function of cooking wine in hot pot soup is to enhance flavor, improve color, remove fishy smell and eliminate odor.

MSG

MSG is from soybeans. wheat. Extracted from kelp and other protein-containing substances, it tastes delicious.

It can enhance the flavor and aroma of hot pot.

Chicken essence

Chicken essence is a powerful flavor enhancer that is widely used in modern society. It is refined from chicken eggs and sodium glutamate. The umami flavor of chicken essence comes from the amino acids decomposed from plant and animal proteins.

The function of chicken essence is to enhance the flavor

100g pepper

Pepper has a pungent, temperate taste with a strong aromatic smell. It has the effects of warming the middle and dispelling cold, strengthening the stomach and relieving gas.

Used to remove fishy smell in clear soup hotpot. Enhance flavor and aroma.