Spicy taste without greasiness and fire(chi de guo yin bu you ni bu shang huo de ma la wei ma la shi xiang cai )

Spicy taste without greasiness and fire

Introduction:

"In the past, we used to do a dish of ten coriander, which was stir fried first and then mixed. The taste level is very rich. This dish is also called ten coriander, but it's totally different. It's all because I'm greedy for pepper Haha, when I was a child, I couldn't eat spicy food, so my uncle always laughed at me when I ate at my grandmother's home during the Spring Festival, "where is Yichang people? I can't touch spicy food at all." even though I wanted to argue a lot, I still retreated when I looked at the bowl full of red oil. I don't know when it started. The taste seems to have changed. Basically, I don't like spicy food. Every time I go back to my hometown, it's essential Bags full of dried peppers and Chinese prickly ash. It's strange that if you eat barbecue or hot pot outside, whether you eat spicy oil pot or not, and don't drink a few jars of herbal tea, you will definitely have a sore throat the next day and get angry. But if you eat spicy food from home, you won't get empty fire or acne. Haha, although it's a hot summer, it can't stop the little "greedy insects" of our spicy people. It's called shicoriander. It's made of eight basic ingredients and two seasonings, so it's called shicoriander. For those of you who love spicy food, and those of you who want to eat spicy food and worry about being greasy and afraid of getting angry

Production steps:

Step 1: prepare the material, change the knife and blanch the water

Step 2: cut pork into thin slices, a package of Sichuan spicy hot pot seasoning, coriander, scallion, garlic, ginger, dried pepper, and cut into sections

Step 3: two important soups: Seafood Soup + buckwheat tea with honeysuckle.

Step 4: put a little oil in the pot, stir fry the streaky pork out of the oil, and take it out for standby

Step 5: because there is a lot of oil in the bottom material of hot pot, add some oil, and then add dried shredded pepper, garlic and ginger to stir fry it to make it fragrant

Step 6: add the hot pot seasoning and bake until fragrant

Step 7: add the seafood soup, bring to a boil over medium heat, add the ingredients and pork slices, stir fry, and simmer for a while

Step 8: get out of the pot, add some prepared buckwheat + honeysuckle tea, put some sugar and salt, sprinkle the juice to your liking degree, and then get out of the pot

Step 9: you can make this dish according to your own preference, or you can make it into a dry pot dish to taste the rice.

Materials required:

Cauliflower: moderate

Haiqianzhang: moderate amount

Auricularia auricula: right amount

Appropriate amount: Yuba

Streaky pork: moderate

Crab Stick: right amount

Cuttlefish tofu: right amount

Seafood soup: moderate

Buckwheat tea: right amount

Honeysuckle: moderate

Sichuan spicy hot pot seasoning: right amount

Note: 1. All the thick soups I use for cooking are concentrated soups made by myself, rather than concentrated soups sold in supermarkets. It's better to eat less. In case there is no ready-made soup at home, seasoning with chicken essence can be 2. The amount of seafood soup and tea depends on the ingredients. Don't add too much to avoid covering the taste of the base material. 3. The convenience of coriander is that you can choose the ingredients according to your preference, and then stir fry them in one pot. It's suitable for the hot summer kitchen

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Chi De Guo Yin Bu You Ni Bu Shang Huo De Ma La Wei Ma La Shi Xiang Cai