Some people say that Mala Tang is a hot pot for one person. When you want to eat hot pot but there is no one to accompany you, you might as well have a Mala Tang, the same steaming, the same spicy flavor, you can definitely eat it by yourself.
Remember when I first started working, every time I was about to get off work, a few single colleagues would discuss what to eat for dinner? The end result is often to walk into the Mala Tang shop near the company. Meat dishes and vegetables are matched with each other and order a bowl. Several people sit down and eat and chat. Sometimes they will exchange the dishes in each bowl. It's fun again.
At that time, I chose to eat Mala Tang, mostly because it is convenient, easy and cheap. I remember that the vegetables at that time were a bunch of 5 cents, and the meat dishes ranged from one to two yuan, five or six yuan for a smaller appetizer, and no more than ten yuan for a larger appetizer, and it was steaming. A large bowl, spicy and salty, satisfying and enjoyable.
After having a family, the number of times to go to the street shops to eat mala Tang became less and less, and even after I became a mother, I didn’t eat it much. When I was shopping a few days ago, I suddenly missed the time with my colleagues eating Mala Tang, so I walked into the Mala Tang shop on the street. I took a few random samples, mostly vegetables, which cost more than 30 at the cashier. Only then did I find that the current mala Tang is sold by the catty, not by the bunch.
Maybe the housewife has been doing it for a long time, and felt that it was much more expensive than buying vegetables, so she moved her to make mala Tang at home. In fact, making Mala Tang is the same as eating hot pot, as long as the soup base is adjusted and the dishes you like are cooked in it.
The previous Mala Tang restaurant seems to have only two flavors, one is spicy and the other is not spicy. And now there are many new flavors in Mala Tang restaurants, such as big bone soup, tomato soup, rattan pepper, spicy and so on. But I think the most classic and best taste of Mala Tang is the spicy flavor. The spicy soup base is actually very good. You only need to prepare a spicy hot pot base. Then prepare some shabu-shabu that you like to eat. After a while, a bowl of steaming homemade Mala Tang is on the table. The spicy is delicious, and one can eat it with relish.
[Home-made Spicy Tang]
Prepare ingredients: potatoes, lotus root, sausage, oyster mushroom, frozen tofu, shrimp cake, dried fragrant, baby cabbage, shrimp, coriander, vermicelli (this ingredient list can be Adjust according to personal preference)
Prepare ingredients: green onion, ginger, dried chili
Prepare seasoning: hot pot base, edible oil, salt, sugar, soy sauce, chicken essence
The method is as follows:
1, first prepare a handful of vermicelli, thick and thin, soak in warm water in advance. (Soak the vermicelli in advance, which can save the time of blanching.)
2. Treat the shabu: half potato, peeled and washed, and cut into evenly Defrost the frozen tofu in advance and cut into slices about 1 cm for later use; peel the lotus root and wash and cut into thin slices; cut the shrimp cake into thin slices; defrost the sausage in advance and cut into slices for later use, and cut off the roots of the oyster mushrooms , Tear into small flowers, clean them, and put them on a plate for later use.
3. Prepare a few baby cabbage leaves, wash them, and drain the water for later use; 1 small piece of fragrant dried, rinse with water and cut into long strips for use; after washing the coriander Drain the water and set aside.
4. Heat the wok, pour in an appropriate amount of edible oil, and when the oil temperature is 60% hot, add the shallots, ginger slices, and dried chilies to burst the aroma.
5, the fragrance of the ingredientsAfter the flavor bursts out, add a small piece of hot pot base, stir-fry on low heat to get the red oil, then add an appropriate amount of water and bring to a boil on high heat. (There is no limit to the brand of the hot pot bottom material, you can just like it.)
6. After the water is boiled, adjust the bottom taste of the soup first, and add a proper amount of salt. , Sugar, light soy sauce, chicken bouillon, and the seasonings are melted into the pot, dipped in a little broth and tasted, it is a little bit heavier than usual. Then pour in the vermicelli soaked in advance and the hard-to-cook potatoes, lotus root, sausage, etc.
7. When the first ingredients in the pot are cooked until 7-8 mature, pour in the washed baby vegetables and shrimps, Boil it again and the two ingredients will be cooked.
8, finally put in the cleaned coriander and slightly hot, then you can turn off the heat. If you like spicy food, you can also add some chili oil.
9, serve and eat.
The Mala Tang made by myself at home is clean and hygienic. It is safe and enjoyable to eat. For such a large bowl, if it is eaten outside, it costs at least tens of dollars; you can make it at home for about ten dollars. You can also match your favorite shabu dishes according to your taste and preferences. If you like Mala Tang, then act quickly.
Finally, here is a tip:
1. When boiling the soup, the hot pot bottom must be fried in oil first, so that the soup will be fragrant. When frying the bottom material, be sure to use a low heat to prevent the pot from sticking.
2. When cooking the dishes, you must first prepare the hard-to-cook and boil-resistant dishes. When the hard-to-cook dishes are basically almost cooked, add the leaf vegetables and boil them.
3. This is also the most important point. When preparing shabu-shabu, you must be aware of it. Don't cook a big pot. If you accidentally eat it, you will grow meat.
Thank you for reading, I am an apron mother, a full-time mother who wears an apron to cook every day and prepares every meal for her family with her heart. Although I won’t get much, every dish is made with heart. If you like my article, remember to follow, like, comment, forward, thank you!
