"String string incense" is also called "hot pot mala Tang". It is the embodiment of the most popular grass root food. It is actually the predecessor or another form of hot pot, so people often call it a small hot pot. Mala Tang is spread throughout many cities in the country with its unique charm and distinctive features. It can be said that as long as there are people there are mala Tang. To a certain extent, Mala Tang has become a representative of Sichuan flavor.
Historical origin
Chengdu's "Szechuan Image Chuanchuan Xiang" first appeared in the mid-1980s. At that time, Chongqing hot pot had just entered the catering market in Chengdu. Soon, in order to make a living, some unemployed people in towns and cities set up booths to run stalls in some lively places such as shopping malls, theaters, and video theaters. Take bamboo skewers with stringy dried beans and rabbit's loin, cook them in a hot pot, add spicy seasonings, and eat deliciously while eating. Rich flavor, rich dishes, high quality service, low cost and popular favored by the public, diners are endless.
Vegetable variety
There are many types of chuanchuanxiang, from sea seafood, fish, shrimp, crab, shellfish, to poultry, pork, beef, lamb, duck, goose, etc., there are many kinds of healthy vegetables, etc. , chicken, Huang Lading, squid, squid, quail eggs, maw, yellow throat, meatballs, ham, liver, duck intestine, chicken heart, crab, dried tofu, bean curd, bean, potato, oyster, green Shoot tips, cabbage, scallions, fungus, mushrooms, pea tips, etc., and all things are still worn with bamboo sticks. The Batu people like to eat chili, but the string of incense is also the more hot the better, not only spicy, but also spicy incense, so the sauce of the pot is very important. The bottom of the pot is the source of the taste. Like the ordinary we can see, there are chili, pepper, cinnamon, bean paste, scallion, garlic, garlic, octagon, gerbera, codonopsis, white peony, etc. It can be nourishing afterwards.
Eating characteristics
String Chuanxiang is not the same as Chinese food. It is not a matter of serving dishes that have been cooked to the table. Instead, it takes some semi-finished dishes to the table, hands-on (cooking), self-serving, and food. Hot (boil) food is in the hands of diners.
1, 涮 涮 å³å°† 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 涮 1 1. In general, the texture is tender and tender, and instant cooked foods are suitable for hot foods such as duck intestines, kidney slices, liver slices, pea sprouts, spinach, etc.; Too hot for a while, such as hair belly, liver, beef slices, etc.; secondly to observe changes in soup brine, when the soup halogen boil, constantly rolling, and the soup halogen on grease, hot food can be warm and delicious; again, to control the heat When the fire is overdone, the food is getting old. When the fire is not enough, it is raw. Fourth, the food must be pinched when it is hot, otherwise it will fall into the pot and it will be easy to cook and cook.
2. Cook: Put the ingredients into the soup and cook them. The premise is: First of all, we must choose raw materials that can be boiled, such as raw fish, meatballs, mushrooms, etc., which have a relatively close texture and must be heated for a long time before they can be eaten. Second, to grasp the heat, some cook for a long time. Cook and cook.
3, to eat Mala Tang's experience should be first after the prime, hot soup must be rolled off, to be immersed in all soup hot food; followed by adjusting the spicy taste, the method is: hi spicy, from the side of the pot When the oil is used, it is hot; otherwise, it is burned from the middle of the boiling place; once again, when you eat mala Tang, you must have a cup of tea to savor the appetite and digestion, dispel the oil and get tired, change the taste, and reduce the spicy feeling.
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