Spicy Malatang Spicy Recipe

I believe everyone is familiar with Malatang, which is a snack that many people have eaten. Of course, in addition to eating malatang in stores, many people now choose to cook malatang at home in order to enjoy a more hygienic, healthier, and more to their taste malatang. In the process of making Malatang, the preparation of spices is a very important step. So, how to make the spices for Malatang?

Garlic powder

A powder made from dehydrated garlic with a spicy flavor. It is mainly used for marinating ribs, palm treasures and other fishy things to enhance the flavor and remove the fishy smell. When marinating, cooking wine, cornstarch, egg white (some people also add fermented bean curd juice) are usually added at the same time, and about 3 grams of garlic powder is added for every pound of raw materials (if the garlic flavor needs to be stronger, fresh garlic can also be added at the same time), and marinate for about 3-4 hours.

Five spice powder, ginger powder

These two spice powders are usually mixed with fresh garlic, vegetable juice, etc. and used to marinate ingredients such as Fengsha chicken. Five-spice powder and sand ginger powder can also be used to marinate cumin lamb chops after adding cumin powder. Sand ginger powder is a condiment from Cantonese cuisine. The most typical dish is salt-fired chicken. We also use it when marinating king pigeon.

Turmeric powder

Turmeric is the main ingredient of curry powder, which tastes fragrant and spicy. It is mostly used to prepare oil curry or other compound sauces. Many people feel that the oil curry sold on the market is not tasty enough, so you can add turmeric powder, curry powder, Sanhua evaporated milk, etc. to the oil curry to make your own oil curry.

Nine-processed dried tangerine peel

Tangerine peel is the dried orange peel, while the nine-processed tangerine peel is a processed snack that can be eaten directly. According to my experience, when cooking "tangerine peel duck" and "tangerine peel beef", the nine-processed tangerine peel has better effects. It can be put into the cooking directly and is edible, and the taste is better. Ordinary tangerine peel is mostly used to make brine for its aroma. It is not very effective for cooking, and the aroma will only evaporate after it is soaked in advance.

Fresh lemongrass

It looks like wild rice stem and can enhance the fragrance. Because it is rich in water and evaporates when heated, it is easier to release flavor than dry lemongrass. There are two ways to use fresh lemongrass. One is to use it to make curry sauce or other sauces. Cut the lemongrass into small pieces and stir-fry it with oil over low heat for 20 minutes. After it is fragrant, add mashed garlic, shallots, coconut milk, curry powder, etc. and cook. One method is to use it to make brine. Use a knife to break it into pieces (or slice it, so that there will be more contact surface with water). Generally, 30-50 grams can be added to 80 kilograms of water.