How to make spicy hotpot at a stall

Mala mixed food is a very popular street snack. It is made with potatoes, cabbage, bean sprouts, fish balls, sausages, kelp knots and other ingredients. The spicy mixed food has a fresh and fragrant taste and unique flavor that can satisfy the taste buds of many people. However, although many people like to eat spicy mixed soup, they don’t want to buy it from small stalls outside. In fact, through the following methods, you can enjoy delicious spicy salad at home!

Ingredients

1. Vegetables: potatoes, Chinese cabbage, Chinese cabbage, chrysanthemum (tong hao), kohlrabi (kale), bean sprouts

2. Side dishes: wide noodles, thin noodles, fish balls, sausages, dried tofu (people in the south can use tofu skin instead), bean skin (different from the tofu skin in the south, the tofu skin in the south is called dried tofu in Fushun), meatballs, kelp knots, instant noodles, and fried dough twist (of course the cheapest).

3. Seasoning: chili sauce (it is recommended to use Lao Gan Ma chili sauce, which is sold in major supermarkets across the country), sesame oil, sugar, vinegar (preferably aged vinegar), salt, chicken essence (MSG is also OK), starch (diluted with water), sesame, cumin, sesame paste (a little, mixed evenly with starch water), peanut butter (simply put, peanuts are beaten into small pieces or powder, which is a bit difficult, so friends who have the conditions can add some, which will make your spicy dish very fragrant).

practice

1. First, soak the wide noodles in water 6 or 7 hours in advance. It is usually soaked before going to bed and it will be ready in the morning. (The time depends on the quality of the wide noodles. Some good wide noodles can be cooked in 1 or 2 hours)

2. Next, wash the vegetables and cut the potatoes into slices. To ensure hygiene, you can also rinse the side dishes with water first.

3. Prepare a large pot of water, bring it to a boil and add a little salt. Then put the potatoes into the pot, wait for 2 minutes before putting other vegetables into the pot, cover the pot, wait for 1 or 2 minutes until the water boils again, then put other side dishes into the pot. During this time, use a spoon to stir the contents of the pot to ensure that they are fully cooked. (Instant noodles at the end)

4. Turn off the heat 2 minutes after the side dishes are put into the pot. Get a large basin, which can be the one you use to wash fruits and vegetables at home, and start preparing the seasonings.

5. Take two spoons of sugar, an appropriate amount of chili sauce (1-2 spoons), half a spoon of sesame oil, 2 spoons of vinegar, a little salt, a little chicken essence, a little starch, a small amount of water, sesame seeds, cumin, peanut foam, and mix well (the seasoning depends on personal taste)

6. Use a colander to scoop the contents of the pot into a large basin containing seasonings (it must be dry, without water, otherwise it will become spicy hot pot), and stir evenly. You can taste it during this period to see if the taste is suitable. As long as the dish is still hot, you can continue to make changes. Until the taste suits your taste.

Cooking Tips

1. The ingredients for making spicy hotpot are free. You can blanch whatever you want, such as potato chips, cabbage, chrysanthemum, kale, bean sprouts, lettuce, mushrooms, etc. I just use whatever I have at home.

2. The spicy oil in my family is made by frying peppercorns and chili peppers myself. I fry half a small bowl at a time, remove the fried peppercorns and chili peppers, and only leave the oil. I add some every time I mix vegetables. It is very delicious. So my spicy hotpot doesn’t look bright red, but it’s definitely spicy enough;

3. The ingredients at the food stalls are all mixed together and boiled. I think it is better to boil them separately because the time and length required are different. For example, enoki mushrooms only need to be boiled for 30 seconds. If it takes longer, it will be difficult to bite and will get stuck in the teeth.

4. If you can’t eat spicy food, use less spicy oil, spicy sauce and Lao Gan Ma chili oil;

5. Because spicy sauce, Lao Gan Ma chili oil, soy sauce, and seafood sauce are all salty, no salt is added. If you like strong flavors, add appropriate amount of salt.