Brief introduction of snacks
With the changes of the times, Sichuan cuisine, Sichuan wine and Sichuan opera have all gone out of Sichuan and entered all parts of the country. People have long been used to and like Sichuan style.
trait
Of course, this is related to the special advantages of hot pot mala Tang: "Hot pot mala Tang" not only has peppers, but also spices, herbs and natural plants. Put the cooked "seasoning" into the "fresh soup" and put in all kinds of favorite ingredients directly at will, and you can eat it in just a few seconds to a few minutes. It can be skewered like a barbecue, placed in a bowl or casserole, or made into a mini hotpot like a hotpot restaurant. For example, bowl mala Tang and casserole mala Tang are made on the spot for a single person, string mala Tang is ready to eat, and hot pot mala Tang is a lively gathering of many people ... Mala Tang has a unique taste, which makes people want to eat more and more for a long time. It eliminates the shortcomings of single taste, dryness, spicy and greasy, and easy to get angry. In hot pot instant-boiled mutton and other foods, it embodies a spicy and refreshing style with a long aftertaste; Mala Tang has the advantages of flexible operation, obvious taste, low price, simplicity, quickness and approachability. So in Chengdu, Mala Tang is not only called "maocai", but also called "small hot pot" and "small incense burner".
Degree of prosperity
Nowadays, walking in the streets of Chengdu, all kinds of kebabs shops, short square tables with red paint, small stools, a pot of steaming red soup and a handful of bamboo sticks can be seen everywhere, which constitute a special landscape of Chengdu and also wear kebabs that have not cooled down after being heated for more than ten years. Kelp, potato, sliced meat, cauliflower, lettuce, beef omasum, sausage, squid, wax gourd, diced pork, tribute, Chinese cabbage, konjac, yellow flower, lotus root, water spinach, ribs, etc. Regardless of vegetarianism, a pile of 50 cents, friends and relatives gathered around the small table in twos and threes, each taking a bunch of skewers they like and cooking them in the pot. As a result, the shirtless Chengdu man's face flushed after drinking became another scene in Chengdu.
The reason behind it
In fact, the popularity of string incense is inseparable from Chengdu's culture and actual productivity. The basin consciousness, which likes to tinker at the edge, makes Chengdu people who are careful and sullen find a feeling when eating string incense, and can grab a lot of food and leave. In fact, it is difficult to find a string of things at 50 cents in China. You can also play various scenes and shout "mixed tea!" Shout "soup!" One minute he shouted "Bubble", and the next minute he shouted "Boss, bring five bottles of beer!" ..... A meal of ten or twenty dollars is like running a skinny coolie with a broken leg and dead breath, which makes you taste the taste of God in a string of incense. You can also shout gruffly, "Boss, count the signs!" In fact, after signing a few hands, the coolie's hands are counting claws, which is only twenty or thirty dollars. This is what we want! No wonder that string of incense lasts forever.
kind
There are many kinds of skewers, from seafood, fish, shrimp, crab and shellfish in the sea to poultry, pork, beef, mutton, duck and goose, as well as many kinds of healthy vegetables, such as Chinese cabbage, pea tips and spinach. Bashu people like to eat Chili, and the hotter the string, the better. It is not only spicy, but also very spicy.
origin
Chuanchuanxiang in Chengdu first appeared in the mid-1980s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some bustling places such as shopping malls, theaters and video halls to make a living. Dried beancurd and rabbit loin are strung together with bamboo sticks, boiled in a pot of brine, dipped in spicy seasoning, and eaten while walking. Rich flavor, rich dishes, excellent service and low consumption are favored by the public, and diners are in an endless stream. I still remember when I was in the fourth grade of primary school, on the Jianshe Road near my home, a long street was almost crowded with a string of incense stalls, as if everyone was counting on this string of incense to make money for dinner. However, at that time, everyone regarded kebabs as a treasure. Later, it was not until the catering experience training of kebabs that a professional system of kebabs technology began to form.
reform
Traditional hotpot branch
The innovation and development of dishes has been relatively slow, and the market demand and customer taste demand have not been seriously studied. Dishes only pay attention to appearance, such as variety, freshness, placement and shape. , did not dig deep into their inherent taste, color, nutrition, and did not pay attention to brand cultivation. Nowadays, consumers have a newer understanding and requirements for eating skewers. From "oral food" in the 1980s and "eye food" in the 1990s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening), method (practice), quantity (quantity), quality (quality) and number (quantity), and even more. In order to cater to and meet the potential needs of market consumers, some far-sighted brands of Sichuan-Hunan catering began to pay attention to inclusiveness in the development of new products, integrating cuisines and tastes, inheriting and combining the essence of traditional production, and innovating to launch a new school of Sichuan-Hunan, a Sichuan-Hunan restaurant that can drink soup! As we all know, whether the string is delicious or not, the bottom soup is of course the most important. The new chuanchuanxiang features four kinds of base soup: red soup (spicy), white soup (bone soup), clear soup (fresh) and seafood soup. Chicken bone and pig bone are used as the base soup, and more than 20 kinds of Chinese herbal medicines such as Amomum tsaoko, clove, Amomum villosum and cinnamon are added. Combined with modern food biotechnology, chicken bone, pig bone, shiitake mushroom and scallop were used as raw materials, and the effective components were extracted after being crushed at low temperature to make a high-purity and high-quality seasoning base, which fully retained unique nutritional elements such as high protein, calcium and peptide. The scalded dishes not only taste good, but also the soup is delicious, which alleviates the spicy and hot in the middle. You don't have to worry about getting angry, but also can supplement calcium, maintain and nourish, and stimulate appetite. Red soup is spicy but not dry, fragrant but not greasy; White soup is fragrant and mellow, with a long aftertaste; Clear soup is delicious and charming, pleasant and refreshing; Seafood soup is original and nutritious.
New hotpot
, rich in materials, comprehensive in nutrition, fresh meat, poultry meat, aquatic products, seasonal vegetables, dried and fresh mushrooms, fruits, etc. Can be put into a pot, and can be eaten by one clip and one rinse, and the nutrition of the food is not lost. Not only can you eat fresh and delicious food, but you can also drink nutritious soup, which is really more delicious, nutritious, healthy and fashionable.
raw material
Sichuan spicy hot pot base 25g, soup stock 500g, rice wine 20g, sugar 20g, monosodium glutamate 5g, soy sauce100g, pepper 20g, dried pepper 50g, and a little sesame oil. 5 slices of dried tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.
manufacturing process
1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, add seasoning of Sichuan spicy hot pot, and stir-fry slightly with rice wine. 2. Put the remaining materials and broth into a wok to boil, and then cook your favorite food and eat it with hot pot dishes. In fact, there are many ways to string incense, but the bottom of the pot is different. Demonstrate the seasoning method of spicy red soup pot by yourself: according to the ratio of 5 kg bone soup 1, 300g Pixian watercress (which is the main raw material), 200g butter, 0/00g rapeseed oil100g dried red pepper150g (cut into about 2. 50 grams of pepper, 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ) 150g； Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); The heat of a tablespoon of chicken essence is very important: 1, add vegetable oil to the hot pot, add butter when the vegetable oil is cooked, and after the butter melts (turn off the fire), pick up dried peppers and prickly ash and cover them with oil for later use; 2. Stir-fry the sugar in the oil pan over low heat. When the sugar melts and bubbles (note that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow. If they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress. 3. Open a big fire, pour in bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute, then you can eat the food according to your own preferences. According to this ratio, you can fry more base materials, and when the taste is not enough, you can add materials to the soup (you can also add some dried Chili segments and unpolished new Chili granules directly to the hot materials if you like spicy food). Note: 1, only use low fire when frying sugar. The sugar must be fried until it melts, and then soaked in the oil surface (the bubbles are golden yellow, so they can't be used again after frying, so the soup is bitter. 2, watercress is best to use "Yucheng brand" Pixian watercress authentic, and many other products are unqualified or have a bad taste; 3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil), and the color and smell of the base material are better than refined oil.
Ordinary spices
1, Ganzi is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, Chongqing people call it Xiang, but it should be called Ganzi, also called Ganzi Xiang. 2. Cloves, also known as cloves and cloves, are the buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. 3, star anise should be called star anise, also known as anise, star anise, August pearl, is a familiar spice. 4. Fennel is also called fennel, shredded vegetables, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Amomum tsaoko is the fruit of a ginger plant, and its taste is very strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. 6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Cao Ling is a spice widely used in hot pot in recent years. 7. Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years. 8. Cardamom, also known as round cardamom, is written as Bai 1 1 nutmeg alias Yuguo in the market or drugstore. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. 9. Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance.
Dietary characteristics
The way to eat kebabs is different from that of Chinese food. You can eat the cooked food without putting it on the table. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners. 1, rinse: just clip the ingredients and cook them in a pot. The key is: first of all, we must distinguish between various ingredients, not all of which can be scalded. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot. 2, cooking: that is, put the ingredients into the soup to cook. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time. 3, the experience of eating mala Tang should be the first meat. When it is hot, the soup must be rolled away, all soaked in the soup; The second is to adjust the spicy taste. The methods are as follows: if you like spicy food, you can eat spicy food from the oil beside the hot pot; On the contrary, hot food is cooked from the middle boiling point; Thirdly, when eating mala Tang, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling.
The difference between hot pot and shabu-shabu
Chuanchuanxiang evolved from hot pot, but its eating method is quite different. Hot pot must be operated by itself, and the skewers are cooked by professional masters and put into bowls for customers to use, which makes the taste and quality of cold pot skewers better guaranteed. In addition, a cup of tea must be used to stimulate appetite, help digestion, relieve oil and boredom, change taste and reduce spicy feeling. Green tea is the most important tea. Chuanchuanxiang originated from hot pot and has long been adapted by different regions and different people. Eating hot pot is a common consumption behavior and habit. Therefore, the string string has a good market foundation, and because it is more distinctive than hot pot, with long taste, adjustable spicy taste, diverse dishes, convenient to eat, full of leisure mood, more intimate and personalized than hot pot, and the consumption is more free than hot pot, ranging from 20 yuan to 30 yuan, that is, the taste is casual, but from 70 yuan to 80 yuan, you can enjoy it.