Formula of Mala Tang/Method and Formula of Mala Tang 5. Cinnamon, also known as Cinnamon, is about 5 yuan/kg.
Native to Fujian, Guangdong, Guangxi, Yunnan and other places. Cinnamon, as a condiment, is an indispensable necessity in the daily life of urban and rural people in China. Cinnamon is rich in aroma because it contains volatile oil, which can make meat dishes smell fishy and delicious, thus greatly increasing people's appetite. It is oily and has a strong fragrance. Bite cinnamon dry with your teeth. The taste is spicy and the aftertaste is slightly sweet. Widely used in mala Tang, hot pot, stew. Scientists once did a famous experiment. Patients with type 2 diabetes eat 1/4 teaspoons of cinnamon every day. The results showed that the blood sugar level and cholesterol level of these patients were lower than usual. In addition, cinnamon contains a lot of antioxidants. One teaspoon of cinnamon contains the antioxidant equivalent to five and a half cups of broccoli, which is one of the vegetables with the richest antioxidant content. Such a low-cost and nutritious seasoning is really a healthy baby in the kitchen. Generally speaking, China people mainly use cinnamon when braising pork, while abroad, cinnamon is widely used in desserts, coffee and other drinks when it is ground into powder.
Formula of Mala Tang/Method and Formula 6 of Mala Tang, Tsaoko Yue 13 yuan/
Distributed in Yunnan, Guangxi, Guizhou and other places. Amomum tsao-ko has a special spicy taste, which can remove fishy smell and stimulate appetite. It is a good cooking seasoning and is known as one of the "five spices" in food seasoning. When stewing beef and mutton, put some tsaoko, which is fragrant and delicious, and avoids the fishy smell. Therefore, tsaoko has always been a tight commodity.
Amomum tsaoko contains volatile oil and has a strong pungent smell, which can remove fishy smell and enhance the taste of dishes, especially when cooking fish and meat. Traditional Chinese medicine believes that grass fruit is pungent and warm, and enters the spleen and stomach meridians, which has the effects of drying heat and dispelling cold, invigorating stomach and relieving depression and resolving phlegm. It can be used to treat abdominal pain, vomiting, diarrhea, diseases and other diseases, and also has a good effect on eliminating alcohol toxicity and halitosis. Amomum tsao-ko is a spice for preparing spiced powder and curry powder, and it is also a raw material for food, spice and pharmaceutical industries.
Amomum tsao-ko was first recorded in Guan Zongshuang's Tu Jing Yan Yi in the Song Dynasty, and it was also recorded in the Compendium of Materia Medica in the Ming Dynasty: "Amomum tsao-ko produced in Yunnan and Guangxi is as long as terminalia chebula, with thick and dense skin and pungent son, which is like the breath of cantharides. Amomum tsao-ko was served in the Yuan Dynasty." It shows that Amomum tsaoko has been cultivated and applied for more than 1000 years.
Mala Tang Formula/Mala Tang Practice and Formula 7, weeding is about 6 yuan/kg.
Some people say that "herbs enhance fragrance, weed control and prevent corrosion" in mala Tang formula, hot pot formula and brine. In fact, many Chinese herbal medicines and flavoring agents have different degrees of antibacterial and anti-corrosion effects.
Distributed in Zhejiang, Jiangxi, Fujian, Taiwan Province, Henan, Hubei, Hunan, Guangdong, Sichuan, Guizhou and other places. Paicao, also known as Paixiang, Vanilla, Xiangyang and Maopaicao, also belongs to Primulaceae and tastes sweet. Can be used for treating common cold, cough, rheumatism and irregular menstruation. It should not be used too much in mala Tang formula and hot pot formula, and it can also be used in brine.
Mala Tang Formula/Mala Tang Practice and Formula 8, red button: 8 yuan/kg or so.
Also known as cardamom, it is mainly produced in Thailand, Vietnam, Cambodia, Laos and Sri Lanka, and also cultivated in Guangdong, Guangxi and Yunnan.
Has the effects of improving taste, enhancing fragrance, removing fishy smell, removing dampness, promoting circulation of qi, warming vomit, stimulating appetite, promoting digestion, promoting gastric secretion, promoting bile secretion, and dissolving gallstones.
Mala Tang Formula/Mala Tang Practice and Formula 9, 5 yuan/kg.
Originated in Shupuzhai and Thailand. It is cultivated in Guangdong, Hainan Island, Yunnan and Guangxi.
Cooking purposes: As seasoning, it can remove peculiar smell and increase fragrance. It is used to prepare various kinds of marinated soup, mala Tang, chafing dish and make braised pork. It is also one of the raw materials of curry powder. However, it is best not to put similar seasoning in stewed chicken, because chicken contains sodium glutamate that other meat does not have.
Compendium of Materia Medica: Warm in nature and pungent in taste. The smell is sweet and cold.
Mala Tang formula/method formula 10, Xiangguo is about 1 1 Yuan/Jin.
Guo Xiang is native to South America. It is called "Passion Flower" because its juice exudes the rich fragrance of bananas, pineapples, lemons, strawberries, peaches, pomegranates and other fruits. It is also a transliteration of its English name "Passion Fruit", which is also called "King of Juice" and "Cash Tree" abroad. Aroma fruit has excellent nutrition, rich in 17 amino acids and 160 vitamins, trace elements and other beneficial components, and has magical effects such as relieving fatigue, refreshing the brain, lowering blood fat and blood pressure, diminishing inflammation and removing spots, and caring skin. Fragrant fruit, also known as egg fruit, is rich in nutrition and has the reputation of "king of juice"
Mala Tang formula/mala Tang method and formula 1 1, Amomum villosum: about 28 yuan/kg.
China, Guangdong, Guangxi, Yunnan and Fujian. It is divided into green shell sand, Hainan sand and Yangchun sand. Yangchun sand is mainly produced in Guangdong and Guangxi with excellent performance. Amomum villosum is mainly produced in Vietnam, Thailand, Myanmar, Indonesia and other places.
Amomum villosum volatile oil has the functions of invigorating stomach, promoting gastric juice secretion and eliminating gas accumulation in digestive tract.
The formula/method and formula of mala Tang are 12, and that of angelica dahurica is about 10 yuan/kg.
Cultivated in Jiangsu, Anhui, Zhejiang, Jiangxi, Hubei, Hunan, Sichuan and other places.
1, Angelica dahurica, also known as Angelica dahurica, Angelica dahurica, etc. It is the dried root of Angelica dahurica or Angelica dahurica, a perennial herb of Umbelliferae. It has been recorded in Shennong Herbal Classic, an ancient Chinese medicine book. In addition to medicinal effects, angelica dahurica is often used as a seasoning for special flavor foods, such as mala Tang. The taste is fragrant and slightly bitter, but it is used less when making famous dishes such as braised chicken and roast chicken.
2. Angelica dahurica is pungent and warm, and its aroma mainly comes from angelica dahurica ether, citronellol and other aroma components. Angelica dahurica has the effects of expelling wind and removing dampness, inducing resuscitation and relieving pain, reducing swelling and expelling pus. In Tongqiao Tang Xue, it can replace musk. Many Chinese medicine practitioners treat all kinds of pains. On the premise of syndrome differentiation and treatment, blindly adding angelica dahurica can often get satisfactory results.
3. Angelica dahurica is fragrant and white, and it is one of the ancient beauty Chinese medicines. Baizhi decoction has a certain inhibitory effect on many pathogenic bacteria, which can improve microcirculation, promote skin metabolism and delay skin aging.
The formula/method and formula of mala Tang are 13, and clove is about 13 yuan/kg.
Location: Tanzania, Malaysia and Indonesia. Hainan Province and Guangdong Province are also cultivated. Also known as lilac, lilac, is the bud of lilac. Dried products are often used in cooking, with rich fragrance, tingling tongue, pungent and warm nature, and have the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. Cloves are suitable for sweet and spicy dishes and have the function of eliminating fishy smell. The best way to eat cloves is to stew chicken wings or ribs and pork, which can bring strange fragrance to these meats and are widely used in mala Tang and hot pot.
Mala Tang Formula/Mala Tang Practice and Formula 14, Cumin is about 7 yuan/kg.
At present, Cumin is mainly planted in India, Iran, Turkey, Egypt, China and the Central Asia of the former Soviet Union, and is basically distributed in arid and rainless areas from North Africa to Central and Western Asia.
Cumin, also known as rest fennel, is called "Cumin" by Uighurs and comes from Central Asia and Iran. Xinjiang is the only origin of cumin in China, mainly distributed in Bayinguoleng Mongolian Autonomous Prefecture, Turpan, Aksu and other places. Mainly used for seasoning and extracting spices.
Cumin is an essential seasoning for barbecue food, which is rich in oil and rich in aroma. Mainly used for flavoring and extracting spices, it is one of the main raw materials for preparing curry powder. The aroma of curry is very strong, which will be more obvious after oil explosion or fire roasting, and the taste of cumin will change slightly after heating. Processing beef and mutton with cumin can remove the fishy smell, make its meat more delicious and fragrant, and increase people's appetite.
Cumin also has the effects of refreshing the brain, dredging the pulse, reducing fire and calming the liver, and can dispel cold and dampness, regulate qi, stimulate appetite, dispel wind and relieve pain. It has therapeutic effect on dyspepsia, stomach cold pain and frequent defecation caused by kidney deficiency. The dishes flavored with cumin can also be preserved and sterilized.
Traditional Chinese medicine believes that Cumin is sweet, pungent and nontoxic, and has the effects of warming the middle warmer, strengthening the spleen, stimulating appetite, reducing qi, promoting digestion, activating the brain, dispelling cold and removing dampness. In Puji Fang, a classic of Chinese medicine, Cumin is used to treat dyspepsia, stomach cold and abdominal pain. Therefore, people with a cold stomach can put some cumin when cooking or barbecue at ordinary times to drive away the cold in the stomach. According to Tang Materia Medica, stir-fried cumin powder and vinegar can also treat angina pectoris and insomnia. In addition, because cumin has antiseptic and bactericidal effects, it is not easy to deteriorate in cooking.
"Spice nourishes people's lives and makes them more colorful: it is a medicine that can cure diseases; It is seasoning to make food more delicious; It is perfume, emollient and aphrodisiac, which can make people feel relaxed and happy. " (musgrave: A Plant that Changed the World) In his book Foreign Civilization in Tang Dynasty, Edward schaffer pointed out that almost all spices have gone through a process from the altar to the secular. In ancient times, people often used spices as condiments in sacrificial wine and meat to prevent the decay of sacrifices and increase the attraction of sacrifices to gods. Later, spices gradually secularized, walked down the altar, went to the aristocratic table, and even entered the homes of ordinary people.
Describing Hangzhou in the13rd century, Kyle Poirot said that the city shipped 5 tons of Persian pepper in one day. He also said: In the south of China, the rich can enjoy the meat marinated with several spices, while the dishes of the lower class can only smell garlic.
Cumin always blooms and bears fruit at the same time. When it matures, there is a strange fragrance floating in the field. Cumin is familiar to Xinjiang people, but it is also very strange. For example, many people don't know that Xinjiang cumin is Iranian and its quality is between India and Turkey. When was cumin, a Persian spice, introduced to the Western Regions? Cumin in Toksun county grows below zero altitude; Cumin, a remote Uighur village in Xinjiang, has gone abroad.
Mala Tang formula/mala Tang method and formula 15, star anise
Also known as aniseed and star anise, 7 yuan/kg.
Illicium verum is widely used in home cooking, mainly used in frying, frying, boiling, marinating, sauce, baking and other cooking processes. It is often added to various meat dishes to remove fishy smell, increase aromatic smell, adjust taste and stimulate appetite. Originated in Tengchong, Lushui Gaoligongshan in western Yunnan, Guangdong, Guangxi, Sichuan, Guizhou, Hunan and other places, and also distributed in Myanmar. Leaves can be used to make liqueur, beer and other food industries. Illicium verum is also a spice for making toothpaste, soap, perfume and cosmetics, and is also used to mine crystal mines. China's star anise exports account for more than 80% of the world market.
Mala Tang formula/Mala Tang practice and formula 16, fennel 4.5 yuan/kg or so.
Location: Shanxi, Inner Mongolia, Gansu and Liaoning. Illicium verum is a common seasoning, which is necessary for cooking fish stew and making braised dishes. They are called "fennel" because they can remove the smell of meat and add flavor again. Anise is anise and star anise, and its scientific name is "star anise". Fennel seeds are condiments, and their stems and leaves are also fragrant, and they are often used as fillings for steamed stuffed buns, jiaozi and other foods. The main ingredient they contain is fennel oil, which can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive juice, increase gastrointestinal peristalsis and eliminate gas accumulation, so it has the effect of invigorating stomach and promoting qi circulation; Sometimes gastrointestinal peristalsis will decrease after excitement, which will help relieve spasm and pain. According to China Pharmacopoeia, fennel preparation is often used for invigorating stomach, dispelling cold, promoting qi circulation and relieving pain.
The formula of mala Tang/the method and formula of mala Tang 17, and that of Sannai 18 yuan/kg.
Also known as kaempferia kaempferia, ginger and mountain spicy.
Mainly produced in Guangxi, but also in Yunnan, Guangdong and Taiwan Province provinces.
It is mainly used for meat processing, especially sauce and bittern. Cooking, mostly used for cooking, braised dishes, mala Tang formula, hot pot formula, Hunan cuisine has the saying of "three milk dishes". This dish is cooked with a large number of ingredients, such as Rhizoma Dioscoreae Septemlobae, dried red pepper and dried Zanthoxylum bungeanum, and is highly praised for its unique flavor and fragrance. Sannai is mild in medicinal properties, and Cantonese people who pay attention to health like to cook chicken with it, hence the name "Jiang Sha Chicken". Proper use of this spice can add a lot of color to dishes!
The formula/method and formula of mala Tang is 18, and the quantity of pepper is about 18, 25, 35, 42 yuan/kg.
Pepper is an important seasoning for mala Tang formula and hot pot formula. When used in soup brine, it can inhibit fishy smell, eliminate differences and add fresh fragrance. Pepper is pungent, warm and spicy, which can warm the middle warmer and dispel cold, and has the function of eliminating dampness and relieving pain.
Some people say that the color of pepper is light, brown or cyan, also called green pepper. Pepper tastes heavier than pepper. Only peppers produced in Guizhou can cook that special hemp taste. The peel of this pepper has a special fragrance and a strong and lasting hemp taste. By the way, there is a misunderstanding: Sichuan pepper is good, but the really good pepper is produced in Guizhou.
The formula/method and formula of mala Tang are 19, and the price of pepper (dried pepper) is about 8 10, 12, 14 yuan.
Adding dried chilli into mala Tang formula, chafing dish formula and soup brine can remove fishy smell, relieve boredom, inhibit peculiar smell and increase spicy taste and color. Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on.
When eating is not fragrant, when appetite is reduced, putting some peppers in the dish can improve appetite and increase appetite. It contains an ingredient called capsaicin, which can stimulate the oral cavity and gastrointestinal tract, so it can enhance gastrointestinal peristalsis, promote the secretion of digestive juice, improve appetite, inhibit abnormal fermentation in the intestinal tract, eliminate gas accumulated in the digestive tract and enhance physical strength. Pepper has a strong effect of promoting blood circulation, which can improve symptoms such as cold, frostbite and vascular headache. It contains a special substance, which can accelerate metabolism to achieve the effect of burning body fat, thus playing a role in losing weight. This substance can also promote hormone secretion, has a good beauty and health care effect on the skin, and is a "tonic" for women. Pepper can kill parasites in the stomach and abdomen. Rich in vitamin C, it can control heart disease and coronary atherosclerosis and lower cholesterol. It also contains more antioxidants and can prevent cancer and other chronic diseases. Can clear respiratory tract, and can be used for treating cough and cold.
Pepper contains capsaicin, dihydrocapsaicin and carotene. Vitamin C, P and nutrients such as calcium, phosphorus and iron. Capsaicin and dihydrocapsaicin are the main irritants, which can stimulate the oral cavity and gastrointestinal tract, promote the secretion of digestive juice and increase appetite. Pepper is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects. Pepper can promote blood circulation and control heart disease. Coronary atherosclerosis and lowering cholesterol have certain effects. Pepper is also a slimming food, which can accelerate metabolism and burn body fat.
Mala Tang Formula/Mala Tang Method and Formula 20, alias: Bibo, Biju and Chuju. About 19 yuan/kg.
Domestic production in Guangdong, Guangxi, Yunnan, foreign production in Malaysia, Indonesia, southern India, Thailand, Vietnam and other places. Materia Medica Justice: "Water chestnut is mainly used for spleen, kidney and cold."
Piper longum is an immature fruit of Piper longum of Zanthoxylum family, which is not only used as traditional Chinese medicine, but also as a common aromatic condiment. Mainly produced in southern China and Southeast Asia. Experienced hot pot masters also learn from the experience of medicinal diet, adding long peppers to enhance the spicy taste of hot pot, which is widely used in mala Tang formula.
The formula/method of mala Tang is 2 1, and the 8.5 yuan of fragrant leaves is about 1 kg.
Mostly used for seasoning pickles or soup. In addition, clay pot rice is also widely used. Aromatic leaves can also be used as flavoring agents for canned food. It is one of the commonly used aromatic seasonings in western food. Suitable for cook the meat, or add a little dipping sauce to prepare meat, but because it tastes heavy, you can't add too much, otherwise it will cover the original flavor of the food.
Mala Tang Formula/Mala Tang Practice and Formula 22, vanilla is about 7 yuan/kg.
In China's kitchen, onions, ginger, garlic, pepper, fennel and five-spice powder are essential. Vanilla is also essential in western kitchens. Like seasonings commonly used in China, it can not only avoid the smell of food, but also release delicious food. Fresh herbs are also very decorative, which makes the dishes look richer and more attractive and adds color to the dishes. Bringing herbs into dishes will make the cooking effect completely different from the perspective of vision, smell and taste, and herbs can be said to play a finishing touch in cooking.
If there is no vanilla, the charm of western food will be greatly reduced-without the swaying branches and leaves of vanilla, it will be much more mediocre visually; Without the fragrant aftertaste of vanilla, the taste will be much dull; If you can't mix seasonings as you like, the fun of cooking will be much less ... 1. When vanilla is used as seasoning, it mainly plays the role of removing fishy smell and enhancing fragrance, usually it is preserved in advance or added properly when cooking. If it can be used to pickle liver and mutton, it can remove the fishy smell of food; Cooking directly in soup or sauce can increase the delicious taste of soup or sauce; Adding a little heart baking can also increase the flavor of snacks. 2, direct consumption, some fresh herbs can be directly made into salads like vegetables. 3. Vanilla can be soaked in olive oil or grape vinegar to make seasoning oil or vinegar, which can be used appropriately when cooking is needed. Fresh herbs can be used as decorations to make dishes look richer and more attractive.
Mala Tang formula/Mala Tang practice and formula 23, white pepper 4.5 yuan/kg or so.
Native to Malaysia, Indonesia, India, Thailand, Vietnam and other places. Introduction in South China and Southwest China.
It tastes spicy and fragrant. Commonly used condiments for mala Tang and hot pot. Because of its extremely strong taste, it is often ground into powder for use. Note: Chili can produce sores, help fire and hurt yin. People with stomach heat should avoid eating, and they can be stored as seasoning. Alkaloids and volatile oils such as piperine, piperine and pepper oil alkaloids A, B and C can be extracted; It can be used as medicine, and has the effects of calming, warming middle warmer, dispelling cold, lowering qi, invigorating stomach, relieving pain, diminishing inflammation and detoxicating, and is mainly used for treating common cold due to wind-cold, epigastric pain, vomiting and diarrhea, anorexia, etc.
Mala Tang Formula/Mala Tang Practice and Formula 24, Glycyrrhrizae Radix about 19 yuan/kg.
Glycyrrhiza uralensis Fisch is a traditional natural sweetener in China and a traditional Chinese herbal medicine. It has a wide range of uses and is known as "ten prescriptions and nine medicines". As a flavoring agent, it is often rice flour spice, mala Tang, hot pot spice and braised vegetable spice. Licorice is sweet and fragrant. It is used as a sweet seasoning in cooking and has unique flavor and nutritional value. Traditional Chinese medicine believes that Glycyrrhiza uralensis Fisch has the functions of invigorating spleen and moistening lung, detoxicating and harmonizing various medicines, and its main components are glycyrrhizic acid and liquiritin. Glycyrrhizic acid is a very precious natural antidote, which can be used to resist aging, enhance immunity and maintain the balance of water and salt metabolism. Widely used in food industry, refined candy, preserves and chewing gum. Licorice extract is an emulsifier for making chocolate, which can also increase the taste and fragrance of beer and improve the consistency and consistency of beer.
Color.
Formula of Mala Tang/Method and Formula of Mala Tang 25, Gardenia is about 15 yuan /kg.
Gardenia is also known as Gardenia jasminoides Ellis, Huangguoshu, Peony and Lin Lan. Gardenia is a traditional Chinese medicine, which has the functions of purging fire, clearing away heat and toxic materials. It is a natural pigment, and its color is orange-red or orange-yellow. The refined gardenia oil is comparable to olive oil, with low acid value and peroxide value, and rich in linoleic acid. Long-term consumption can make skin delicate, improve immunity and prevent three highs.
Mala Tang Formula/Mala Tang Practice and Formula 26, Sugar
Mala Tang formula and hot pot formula are widely used. The pungent smell, similar to the strong smell of turpentine, has the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen, and is used as a traditional Chinese medicine for treating chest pain, stomach pain, vomiting, anorexia and dyspepsia. When this spice is added to mala Tang, hot pot or brine, it has a strong fragrance. However, we should pay attention to the amount, and we should not use too much at a time, otherwise the aroma will be "stuffy".
Mala Tang Formula/Mala Tang Practice and Formula 27, Yongchuan Douchi
Its taste is mellow, yellow and black in color, oily, soft and loose in seeds and fresh and sweet in taste. Chongqing Yongchuan Douchi tastes better. Douchi used in mala Tang, hot pot and soup pot can increase the salty flavor and mellow taste. Yongchuan Douchi has the characteristics of rich aroma and delicious taste, and has the effects of appetizing, helping food, relieving exterior syndrome and removing sweat.
Method and formula of mala Tang, ginger
Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.
Mala Tang Formula/Mala Tang Practice and Formula 29. Garlic
Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Mala Tang recipes/Mala Tang practices and recipes 30, mashed juice
The wine is made of glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Mixing mala Tang, hot pot soup, marinade and fermented grains can not only enhance the freshness, but also inhibit the fishy smell and make the soup marinade sweet again.
Mala Tang formula/mala Tang method and formula 3 1, butter
Butter is an indispensable oil in mala Tang formula and hot pot formula. It is made by melting the fat of cattle. Its biggest function is to generate grease when heating, thus increasing the taste of soup. Butter floats on the surface of the soup marinade, keeping the temperature of the soup marinade and the thick soup marinade, so that the food is shiny after cooking, the taste of the butter is enhanced, and the flavor of the butter is rich. Mala Tang formula and hot pot formula will lose great flavor if butter is not used. Of course, when seasoning, increase or decrease the amount of butter according to the needs of guests from all over the world. Tips: When buying butter, it is better to be light yellow, yellow, with no sediment at the bottom and fragrant smell. Before making, it is best to stir-fry ginger, garlic and onion in the pot to increase the flavor and achieve better results.
Formula/Method and Formula of Mala Tang 32 .......
1. The spice (Chinese herbal medicine) is undoubtedly added to the mala Tang formula to enhance the fragrance, but the amount of spice (Chinese herbal medicine) should not be too large, otherwise it will produce bitterness (that is really Chinese medicine to drink). At the same time, the proportion of various Chinese herbal medicines (spices) is also very important: blindly cover up; Blindly holding (lining) blindly, the amount of all kinds of things seriously affects your taste.
2. When preparing the mala Tang formula at the beginning, you must weigh it electronically, because "the standard is greater than everything". Don't let customers say that today has changed, and tomorrow will taste different.
3. Briefly talk about the formula of mala Tang, which is "spicy": mala Tang (southwest region represented by Sichuan); Heat (represented by Hunan); Spicy (fresh with spices); Hot and sour (represented by the northwest); There are about five kinds of fresh and spicy.
Cooking is an interdisciplinary industry. For chefs in the 2 1 century, it is necessary to know more about related disciplines. For example, most of the spices involved in this paper were originally spicy Chinese herbal medicines. From the perspective of traditional Chinese medicine, pungent and warm drugs are generally suitable for those with yang deficiency, chills, spleen and stomach weakness and heavy dampness. Why do Sichuan mala Tang and hot pot like to use spices, including pepper and pepper? This is related to the sultry summer and the cold and humid winter in Sichuan Basin. But mala Tang and hot pot are not suitable for people with yin deficiency and heavy heat and strong yang. Especially for our mainland shops doing business, it is more important to adapt to local conditions, rather than copying Sichuan local mala Tang practices and recipes. The key is to make a unique taste that the public likes. Therefore, when making mala Tang, we should learn more about Chinese medicine and Chinese herbal medicine.
Some free Sichuan-style mala Tang recipes are for reference only, and they are not entirely the recipes of our Sichuan-style mala Tang merchants. Please forgive me!
The above are some practices and recipes of Sichuan-style mala Tang for reference only. If you want to learn a whole set of methods and recipes of mala Tang, please come to our shop!