There were many ways to cook Mala Tang, and the following were ten common ones: 1. " Homely Mala Tang: Prepare the ingredients, such as hotpot base, vegetables, tofu, etc. After boiling water, add the base, and then add the ingredients to cook. 2. "Simple Mala Tang: pour the base of the Mala Tang into boiling water, mix it evenly with chopsticks, and then put the ingredients into the pot in order to cook. 3. " The authentic Sichuan Mala Tang: Prepare all kinds of chili, bean paste, and other seasonings. After stir-frying, add chicken soup to boil, and then add all kinds of ingredients to cook. 4. Spicy hot pot with spicy incense pot: First, boil the vegetables, then scoop them out and stir-fry the garlic and bean paste. Then, add the prepared vegetables and stir-fry evenly. Finally, add the seasoning and stir-fry evenly. 5. Hot Pot with Hotpot Meatballs: Prepare all kinds of hotpot meatballs and vegetables. After boiling the water, put the meatballs in and cook them. Then, add the vegetables and cook them. 6. [Spicy Hot Pot with White Sesame Barbecue Sauce: Prepare all kinds of ingredients and white sesame barbecue sauce. After boiling water, add the ingredients and cook them. Finally, sprinkle white sesame on them.] 7. [Spicy Hot Pot with Chili Oil: Self-made chili oil. All kinds of ingredients are cooked in boiling water. Finally, chili oil is added to season.] 8. [Spicy Hot Pot with Broth: Prepare the broth, add the hotpot base and ingredients, and cook it to increase the fragrance of the soup.] 9. [Spicy hotpot with instant noodles: After the instant noodles are cooked, put them into boiling water, add the hotpot base and ingredients, and cook them.] 10. Spicy hot pot with chicken essence: Put the ingredients into boiling water and cook them. Finally, add chicken essence to season. These were the ten common ways to cook Mala Tang. You could choose the appropriate method according to your personal taste and preferences.
The steps to make the spicy hot pot were as follows: First, pour an appropriate amount of water into the pot and boil the water over medium heat. Then, he poured the base of the spicy hotpot into the water and mixed it evenly with chopsticks. According to the order of meat, fish, soy products, and vegetables, he placed the ingredients that had been skewered in advance into the pot. The meat had to be boiled in advance until it was 80% cooked before adding the next ingredient. Cook until the ingredients are cooked and enjoy.
The top ten brands of Malatang included Ji Apo Malatang, Yang Guofu Malatang, Zhang Liang Malatang, Sister Mi Malatang, Fuke Foook, Diao Si, Sister Xiaogu, Tang Huo Kungfu, Xiaomanjiao, Old Street Scale Plate, Dear Malatang, etc. These brands were widely recognized and loved in the market.
The home version of Mala Tang could be freely matched with ingredients according to one's taste and preference. The following is a home version of Malatang: 1. " Prepare ingredients: Choose tofu skin, vegetarian ham sausage, potatoes, mushrooms, bean skin, frozen tofu, chicken wing root, crispy meat, baby vegetables, broccoli, fungus, wheat flour, cuttlefish balls, and other ingredients according to personal preferences. 2. Stir-frying base: Heat a small amount of oil in the pot, add ginger, garlic, dried chili, and other spices to stir-fry the fragrance. You can add hotpot base, bean paste, etc. to increase the taste. 3. Add the stock: Add the stock and the mushroom soup and boil. 4. Add ingredients: Tofu skin, vegetarian ham sausage, potatoes, mushrooms, bean skin, frozen tofu, chicken wings, crispy meat, and other ingredients. 5. [Cooked ingredients: Cooked ingredients that are not easy to cook, such as baby cabbage, broccoli, fungus, wheat flour, cuttlefish balls, etc.] 6. Seasoning: Add appropriate amounts of gourmet powder, sugar, seasonings, etc. according to personal taste. You can add vinegar, sesame oil, chili oil, garlic juice, crushed peanuts, and other seasonings according to your preference. 7. Finally, he poured the cooked ingredients and soup into the bowl. He could add sesame sauce, chili noodles, and other seasonings. Please note that the above is a home version of Malatang. You can adjust and create it according to your personal taste and preferences.
Both " Item 20 " and " Hot Pot " were released during the Spring Festival, but there were differences of opinion on which was better. " Mala Tang " had attracted a lot of attention because the female lead, Jia Ling, had successfully lost weight. The female audience, in particular, had a high evaluation of the film. On the other hand, Rule 20 was said to surpass Mala Tang in terms of plot content and depth. However, it was not clear which one looked better.
Plan a surprise date. It could be a picnic in the park or a movie night at home.
There were several differences between the Northeast Mala Tang and the Sichuan Mala Tang. First of all, the Northeast Mala Tang focused more on the taste of the soup base, while the Sichuan Mala Tang focused more on the adjustment of the spiciness. Northeast Mala Tang liked to use sesame sauce and sweet and sour seasoning, while Sichuan Mala Tang was seasoned with chives and sesame oil. Secondly, the soup base of Northeast Mala Tang could generally be drunk directly, while the soup of Sichuan Mala Tang could not be drunk directly. In addition, the taste of Northeast Mala Tang was relatively strong, while Sichuan Mala Tang was mainly spicy. In general, there were differences in the taste of the soup base, seasonings, and flavors between Northeast Mala Tang and Sichuan Mala Tang.
Mala Tang's specialty was its unique spicy taste and rich combination of ingredients. Its spiciness was moderate and would not be too stimulating. Instead, it would stimulate the appetite of the diners just right. At the same time, the selection of ingredients was also very particular. Fresh seafood, soy products, and vegetables were the main ingredients. They were nutritious and delicious. The characteristics of Chongqing Spicy Hot Pot were diverse flavors, exquisite changes, a wide range of ingredients and thick flavors. Its characteristics were " three fragrances, three peppers, three ingredients, seven flavors, eight flavors, and nine miscellaneous ingredients." The three spices referred to onions, ginger, and garlic; the three peppers referred to chili, pepper, and pepper; and the three ingredients referred to vinegar, Pi County bean paste, and fermented rice. The specialty of Mala Tang also included the preparation of its soup base. It used soup that had been aged for more than seven days and was matched with seasonings that were made on the same day to make the soup base richer. Mala Tang's characteristics included its moderate price, which was in line with public consumption, so it was loved by the majority of consumers. In general, the characteristics of Mala Tang were its spicy taste, rich combination of ingredients, diverse flavors, and moderate price.
The evaluation of Mala Hotpot could be considered from many aspects. First of all, delicious Mala Tang should have a rich and harmonious taste. It should be spicy but not dry, numb but not bitter, fresh but not greasy. It should be able to balance all kinds of flavors, making every bite full of layers and satisfaction. Secondly, the ingredients should be fresh and delicious, including all kinds of meat and seafood. The price should also be affordable so that customers would feel that it was worth it. The taste of the hotpot soup base should be mellow and memorable. The service attitude should be warm and thoughtful, giving people a feeling of home. The dining environment should be clean and comfortable. In general, a good spicy hotpot should be excellent in terms of taste, ingredients, price, service, and environment.
The taste of the old lady's spicy hotpot received positive comments in the mentioned document. According to the document [2], the taste of Laoniang Mala Tang was especially good. After eating it, he still wanted to eat it. The document [7] also mentioned that the taste of Lao Shi Hui's Mala Tang was very good. The soup base was delicious, and the peanut butter and sesame oil tasted good. Although document [3] mentioned that the taste of Laoniang Mala Tang was light, the comments in other documents were positive. Therefore, it could be said that the taste of Laoniang Mala Hotpot was good.
The taste of spicy hotpot varied from region to region. The Chongqing-style Malatang had a heavy taste. The taste was mainly dissolved in the soup, which was very fragrant and rich. Chengdu-flavored Mala Tang had a light taste. The taste of the base and stir-fried ingredients was mainly dissolved in the oil. The taste of the oil was strong, and the taste of the soup was not very fragrant. Mala Tang in the northeast region had a milder taste. Beef bone soup, milk powder, and sesame peanut butter were added to make the soup milky white. It tasted salty and sweet. In general, the taste of Mala Tang was spicy, salty, and fragrant, but the specific taste varied according to the region and recipe.