What is the difference between maocai and hotpot? What ingredients are in maocai?

Maocai is a dish made with meat, soy products, vegetables, seafood, and mushrooms as the main ingredients. It is fragrant, spicy, and delicious. It is a traditional Sichuan snack. What is the difference between Maocai and hotpot? What ingredients are in Maocai? Let's take a look.

Contents of this article

1. The difference between maocai and hotpot

2. What are the ingredients in maocai?

3. How is the soup base of mao san xian mao cai made?

The difference between maocai and hotpot

The eating methods of hotpot and maocai are different. When eating hotpot, you can order any ingredients you want, and you can cook and eat them according to your own preferences. You can do it yourself. For maocai, you also choose the ingredients in advance, but they are cooked by the store and served at once.

The base of maocai is a bit like the base of ma la xiang guo, without the thick red oil and strong flavor. It is lighter than the base of hot pot. The base of hot pot usually has heavy beef tallow and red oil, and the flavor is stronger.

There are many kinds of ingredients for hot pot, including vegetables, meat, seafood, animal offal, etc. As long as they are edible ingredients, they can be used in hot pot. The types of ingredients for maocai are fewer than those for hot pot, and they are all relatively cheap ingredients, so the price is much cheaper than hot pot.

The containers for hot pot and maocai are different. No matter where the hot pot is from, the containers used are all big pots, such as iron pots, copper pots, mandarin duck pots, nine-square grid pots, etc., while the containers used for maocai are generally large bowls or basins.

What ingredients are in maocai?

Lotus root slices, potatoes, lettuce, winter melon, cabbage, cauliflower, green turnips, shredded kelp, enoki mushrooms, shiitake mushrooms, tofu skin, yuba, lettuce, coriander, peppers, kelp, mushrooms, bean sprouts, sausages, fungus and other ingredients.

Maocai is a dish made with meat, bean products, vegetables, seafood and mushrooms as the main ingredients. It originated in Chengdu and is a traditional Sichuan snack. The most exquisite way to eat Maocai is "dry dish", that is, put dry chili powder in a small dish, add salt, MSG and other seasonings, dip the boiled vegetables in the dry dish, and then put them in your mouth. It tastes fragrant and spicy, and is very delicious.

How is the soup base of mao san xian mao cai made?

1. Prepare the ingredients for frying: chop the black soybeans into small pieces and mince the garlic.

2. Add oil to the pan and stir-fry the bean paste first.

3. Add black bean paste, garlic and ginger and continue to stir-fry until fragrant.

4. Add half a pot of broth or water, put in the marinade box with the spices, sprinkle with pepper and Sichuan peppercorns, bring to a boil, and simmer for 20 minutes.

5. Soak the fungus and hot pot powder in advance.

6. Wash all kinds of vegetables and cut them into small pieces.

7. Put the vegetables into the cooked soup base.

8. Depending on the amount of food, cook over high heat for 5 to 10 minutes.

9. Put sesame oil, pepper oil, MSG and salt in a bowl, chop the green pepper and millet pepper into small pieces, and cut the coriander into sections.

10. Take out the vegetables and put them in a sesame oil bowl, add appropriate amount of soup, sprinkle with green pepper, millet pepper and coriander, and it’s ready.