Cooking Method of Northeast Mala Tang

The cooking method and ingredients of Gansu Mala Tang were as follows: "Food ingredients: Vegetables (spinach, bean sprouts, cabbage, etc.), meat (beef, mutton, or chicken), soy products (tofu, bean skin, etc.), Gansu specialty mala soup base. Steps: 1. Processing ingredients: Wash vegetables and cut them into appropriate sizes; cut meat into thin slices and marinate them with salt and cooking wine; cut soy products into appropriate sizes for later use. 2. Prepare the base soup of Mala Tang: Add water and Gansu special Mala Tang base into the pot, stir evenly, and boil over low heat for 10 minutes to fully blend the spices and taste of the base soup. 3. Boiling ingredients: Put the processed ingredients into the base soup one by one and boil them. First, add the meat and soy products that are not easy to cook. After cooking until they change color, add the vegetables. Keep the fire low to prevent the ingredients from being cooked. 4. Seasoning and serving: According to personal taste, seasoning the cooked ingredients on a plate. You can add chili, minced garlic, pepper oil, and other ingredients. The specialty of Gansu Mala Tang was the unique flavor of potato noodles, chili oil, and soup base. At the same time, different ingredients could be chosen according to personal 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.

There were many ways to cook. First of all, he could use the stir-frying method, which was to directly put the ingredients into the hot pot and stir-fry them. It was suitable for most vegetables and some meat dishes that did not require a tender taste. Secondly, he could choose the method of stir-frying. That was to blanch, boil, or deep-fry the ingredients before stir-frying. It was suitable for some ingredients that needed to be more cooked. In addition, there were also stir-frying, and other different methods of stir-frying. One could choose the appropriate method according to the specific ingredients and taste requirements.

There were many ways to cook spiced beef at home. The following was one of the common ways: 1. First, he washed the beef tendon, soaked it in cold water to remove the blood, and then cut it into pieces of appropriate size. 2. He added an appropriate amount of water into the pot, added onions, ginger, garlic, and other seasonings, added salt, gourmet powder, dark soy sauce, light soy sauce, cooking wine, and other seasonings. After boiling, he added beef tendon and stewed it for about 1.5 hours with medium and low heat until the beef became crispy. 3. After stewing, he scooped out the beef tendon, placed it on a plate to cool, and then cut it into thin slices. 4. According to personal taste, some pepper powder, chili powder, and other seasonings could be sprinkled on the cut beef to increase the flavor. 5. Finally, the sliced beef was placed on a plate, which could be enjoyed with rice or noodles. This was a simple family practice that could be adjusted according to personal tastes.

Hawthorn could be cooked in many ways, and one could choose according to one's taste. One of the methods was to wash the hawthorn, remove the stalk, and remove the core. Then, add an appropriate amount of rock sugar and water to boil it. After boiling, boil it over low heat for about 10 minutes. Then, pour the cooked hawthorn and sugar water into a sealed jar for preservation. The other method was to wash and dry the hawthorn, then stir-fry it with rock sugar until the sugar formed a white frosting, then pour the hawthorn into the sugar and stir it so that each hawthorn was wrapped in the sugar. Finally, it could be eaten after cooling. Other cooking methods included hawthorn sugar snowballs, hawthorn tea, and so on. The specific method could be adjusted according to personal preferences and recipes.

Mala Tang was a traditional snack that originated from Sichuan and Chongqing in China. It was very simple to make and was originally invented by boatmen and trackers in humid and foggy areas. They used local ingredients, such as wild vegetables, pepper, etc., and cooked them in earthen jars. They could not only fill their stomachs, but also expel cold and dampness. Later on, this custom of cooking and hotpot was inherited and developed into the commonly seen spicy hotpot on the streets and alleys. The taste of the spicy hotpot was spicy and fragrant. The black beans and dried chili in the soup could increase the salty, fresh and mellow taste. Its ingredients included vermicelli, tofu puffs, vegetables, mushrooms, etc. The color was bright and tempting. Mala Tang was the most distinctive and representative of Sichuan cuisine in Sichuan and Chongqing.

The most popular brands of spicy hotpot were Haidilao, Tasty Shop, Yang Guofu, Zihai Pot, Qiaodou, Shizu, Gu Sister-in-law, Mo Xiaoxian, Chuan Wazi, and Xiabu. These brands enjoyed a good reputation in the spicy hotpot industry.

The brands of Malatang were: Zhang Liang Mala Tang, Yang Guofu Mala Tang, Ji Apo Mala Tang, Teng Jiao Mala Tang, Yu Wei Chongqing Mala Tang, Hero Cooking, Lu Apo Mala Tang, Hot Fire Kung Fu Mala Tang, Sichuan Mala Tang, Ma's Mala Tang, Jiu Gong Mala Tang, Feifan Cooking Mala Tang, Sister Mi Mala Tang, Fuke Foook, Diao Si, Sister Xiaogu, Tang Huo Kung Fu, Xiaomanjiao, Old Street Scale Plate, Dear Mala Tang, Beep Street Food, Lailongyi Fresh-cut Beef Tripe Hotpot, Guo Xiaofu Braised Pot, Sichuan Soul Hat Brand Maocai Jingxiang Source Maocai, Banhua Spicy Hot Pot, New Shopkeeper Maocai, Xiong Lao Tang Lao, Ba Lao Mao Tofu Pudding Maocai, Tangtang Xian Spicy Hot Pot. These brands had a certain reputation and strength in the spicy hotpot industry.

The cooking method of the vegetable clip could not be determined based on the information provided.

There were many ways to make fruits and vegetables. Fruits could be paired with meat, seafood, or vegetables. They could be stewed, boiled, mixed, fried, steamed, braised, fried, and other different cooking methods. Fruit dishes could be made sweet or sour, and the texture could be soft, smooth, tender, or moist and refreshing. Some common fruit dishes included shredded apples, shredded yams, shredded sweet potatoes, shredded bananas, fruit salads, and so on. In addition, fruits could also be used to make cold dishes, such as fruit cucumber cold dishes. In general, there were many ways to make fruit dishes. They could be innovative and adjusted according to personal tastes and preferences.