"Maocai" is a specialty of Chengdu. Strictly speaking, Maocai is not a dish, but a practice. The dishes made in this way are called "Maocai". There are many people who treat Mao Cai and Mala Tang as the same food, in fact, their practices are not the same. The history of
Maocai is not long. It appeared in Chengdu only in the 1980s and 1990s, but it may have two major advantages in deliciousness and convenience, and it spreads quickly in other places, even if it is like Guangdong. This is a city of non-spicy food, Sichuan Maocai restaurants can also open up happily.
Today, let’s make home-cooked food. It will be as delicious and delicious. If you like, please try it.
Prepare the ingredients you need: enoki mushrooms, meatballs, ham, tofu, tofu skin, fungus, potatoes, green vegetables, etc. (prepare your favorite dishes)
Step 1: Prepare green onions, ginger, garlic, pepper, watercress Sauce, hot pot bottom material. Add the green onion, ginger, garlic and stir fry until fragrant. Add a spoonful of Pixian bean paste, fry out the red oil, and add the hot pot base.
Step 2: Pour in the right amount of water. The amount of water depends on the amount of ingredients. Excessive water will affect the taste. After the water is boiled, cook for 5 minutes to remove the spices.
Step 3: Add the tofu skin and fungus to the boil, then add potato slices and lotus root slices. Boil for 2 minutes, add your favorite vegetables and cook for 2 minutes.
Sprinkle a little coriander and sesame seeds on the pan and enjoy it. Isn't it very simple to make maocai? When eating by yourself, a bowl of Maocai is equivalent to eating hot pot. The ingredients are varied and small in quantity, which is very easy to control. If you like, please try it out.
Prepare the required ingredients: 300g hot pot meatballs, 1 lotus root, 1 potato, a handful of spices, 2 spoons of bean paste (various ingredients)
Step 1: First prepare the ingredients, wash the mushrooms, remove the roots and cut into pieces, and remove the potatoes. Peel and cut into slices, peel and cut lotus vegetable into slices.
Step 2: Sterilize the bamboo sticks with hot water to control the moisture, put the hot pot balls on the sticks. The lotus vegetable and potatoes are skewered on bamboo skewers. This is more difficult to skewer. You should be careful because the lotus vegetable is very crispy and can break easily.
Step 3: Put the skewered vegetable skewers into boiling water and cook, first put the chicken in a pot of boiling water to blanch the blood foam, and then separate the chicken and the bones.
Step 4: Put the chicken bones back into the soup pot, add sliced ginger and green onion knot, pour in boiling water, simmer on medium heat for 30 minutes, leaving only the soup, and the simple chicken stock is ready.
Step 5: Next, let's fry the bottom material again, pour the oil in the wok and heat it up, add the red pepper, bay leaf, pepper, green onion, garlic cloves and ginger slices, and fry it for a fragrance.
Step 6: Add 2 tablespoons of Pixian bean paste and 2 tablespoons of chili oil and stir-fry, then pour in the chicken broth cooked before and boil.
Step 7: This soup must be spicy, salty to taste, I tasted it and it tasted a bit weak, and added 2 spoons of chili oil and 1 spoon of salt.
Step 8: Put the cooked vegetable skewers and chicken skewers into the bottom soup together, soak for 15 minutes to let them taste, and let it stand for 3 hours to make it more delicious.
Be sure to add a little more salt to the boiled chicken, because some meat dishes are very salty, so you have to taste it while you cook it. The taste is saltier than usual. You can put in any dishes you like, and you can eat them when you blanch them. The taste needs to be controlled by yourself.
