Spicy pickled vegetables
Maocai originated in Chengdu and has been successful in Sichuan and Chongqing. Maocai has become a new round of Sichuan Chongqing characteristic catering after hot pot and Malatang. There is no limit on the raw materials of maocai, which is similar to chuanchuanxiang and hotpot. You can maocai anything and serve anything. It is a fast food with Sichuan Chongqing characteristics. At the weekend, I had nothing to do. I didn't think I had a collection of recipes, so I made one. It tastes very good.
Step 1 . Wash and cut all the dishes you bought, slice the tenderloin and make it with starch, salt and bean paste.
Step 2 . Cut the garlic into pieces, cut the flowers with scallions, and stir fry the peanuts for standby. Then carefully read the usage behind the spicy vegetable base.
Step 3 . Boil water in the pot. After the water boils, put the vegetables and meat in the pot respectively until they are eight minutes cooked. The order of cooking is according to the time of cooking.
Step 4 . Because I bought more vegetables, I cooked two pots. If there were less vegetables, I could only cook one pot.
Step 5 . After the dishes are cooked, start a pot of boiling water. After the water is boiled, put the spicy space cooking seasoning bag into it, boil it, and then put the dishes just now into it, boil it and put it out.
Step 6 . Finally, heat the maocai oil bag and put it into the dish. Sprinkle with scallions, mashed garlic and peanuts. (as for salt, it depends on personal taste)
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