Spicy hot pot is a traditional snack originated from Niuhua Town, Leshan, Sichuan, and it is also improved by absorbing the advantages of spicy hot pot. It is the most distinctive and representative Sichuan style in Sichuan and Chongqing.
20 17 On June 20th, the AQSIQ and the National Standards Committee jointly issued a series of national standards for English translation and writing in the field of public services. The standard of mala Tang terminology was translated into spicy hot pot, which was officially implemented from 20 17 12 1.
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condiments
1, sugar
A fluffy, dark brown root spice, which Chengdu people call vanilla and Chongqing people call fermented grains, should actually be called fermented grains, also called fermented grains. The sweetness of fermented grains is similar to the strong smell of turpentine. This spice is rich in flavor when added to soup. The dosage should not exceed 5 grams each time, otherwise the aroma will be "greasy".
2. Clove, also known as clove and lilac, is the bud of clove. Dried products are often used in cooking, with rich fragrance and tingling sensation. The dosage in cooking should be within1~ 2g, and never use too much.
3, star anise
It should be called star anise, also called anise in August, star anise and pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.
4. Fennel
Also known as fennel, shredded vegetables, Huaixiang and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma.
As a spice, it is widely used in braised pork, brine and mala Tang. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more.
5. Amomum tsaoko
Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Amomum Amomum Tsao-ko should not be used in spicy soup and brine, and it is more suitable to put 3 ~ 5 tablets.
6. Amomum villosum
Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum with astringent taste and fragrant smell. The soup and marinated vegetables used for mala Tang should not be too much, preferably within 3 grams.
7. Sannai
Some places are also called Jiangsha and shanla, and this is the rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant.
8. Cao Ling
It should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head and so on.
9. Weeding
Paicao, also known as Paixiang, Vanilla, Xiangyang and Maopaicao, also belongs to Primulaceae and tastes sweet. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.
10, cardamom
Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets or pharmacies. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.
1 1, nutmeg alias Yuguo. It is widely used in hot pot, but it tastes bad. You can't use more than one, just two or three.
12, cinnamon
Also known as cinnamon. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.
13, cumin
Alias Arabic fennel, other fennel, Umbelliferae, cumin seeds. Mainly produced in China's border areas, the fruit is oval in shape. Both ends are about 5 mm long and thin, 3 mm wide, light green and gray, and look like fennel. Pay attention to sealing and preservation when using, so as not to lose effect.
14, geranium
That is, the leaves of osmanthus trees are gray-green, with no musty smell and rich aroma. Has that effect of enhancing fragrance, remove peculiar smell and stimulating appetite.
15, and components such as Senecio scandens.