How to make special maocai?

Contents of this article

1. How to make special maocai

2. How to make maocai

3. The Origin of Maocai

How to make special maocai

1. Heat the broth (bone broth), take out a special steaming pot and add the broth.

2. Add a portion of base ingredients into the steaming pot, stir and bring to a boil.

3. According to customer requirements, put various dishes into the vegetable basket and put the vegetable basket into the steaming pot.

4. After 1-3 minutes, take out the vegetable basket, put it into a bowl and drizzle with spicy oil. The spicy and fragrant maocai is ready!

5. Add spicy ingredients and other condiments, of course, you can also add sesame paste.

How to make maocai

1. How to make maocai: Soak all ingredients in warm water for 10 minutes, and put them in a bowl for later use. Cut the mushrooms, process the ingredients, pour the spices into the butter and sauté until fragrant, add fermented rice, diced green onions, diced onions, ginger slices, Pixian bean paste, and stir-fry evenly. Add dried chili peppers, stir-fry for 5 minutes, pour into the broth, and put in beef balls, corn, quail eggs and other ingredients that are not easy to cook first. After the pot is boiled, add enoki mushrooms, baby cabbage, beef tripe, yellow throat, beef tripe, and shrimp, and remove them after cooking. Add egg white, salt, and black pepper to the beef, stir evenly and pour into the pot. After cooking, remove it into a bowl and add soup, white sesame seeds, and coriander.

2. 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 snack with Sichuan characteristics. The most exquisite way to eat Maocai is to put dry chili powder in a small dish, add salt, MSG and other seasonings, dip the hot vegetables in the dry dish, and then put them in your mouth. It tastes fragrant and spicy, and is very delicious.

The Origin of Maocai

There are two theories about the origin of maocai. The first theory is that maocai originated from Sichuan stewed dishes. Sichuan stewed dishes and cold dishes are famous all over the world. Many lazy people buy processed cooked food directly in the market for convenience but also want to save money. Because stewed dishes need brine, but the store owners are afraid of wasting the oil and water in the brine, so they add some spices and Chinese medicine to it, put some vegetables in it and blanch it, and found that the taste is very good. They sell it together with cold dishes, which has a very good effect, so maocai was born.

Another theory is that maocai originated in the period of the migration of people from Hubei to Sichuan in the late Ming and early Qing dynasties. As a large number of residents from more than a dozen provinces such as Jiangxi, Fujian, Guangxi, Shaanxi, and Gansu moved to Sichuan, the Hakka people who were living in a foreign land gathered together during festivals and holidays. Each family made a dish that they were good at. Among them, a family of traditional Chinese medicine practitioners from Guangxi was not good at cooking, so they boiled the collected medicinal materials according to their ancestral traditional Chinese medicine health tips into a common soup, and cooked various dishes into it. After eating, we applauded. This method and taste have been spread since then.