How to stir-fry Malatang base: a hot topic and practical guide on the Internet
In the past 10 days, the discussion about "spicy hotpot base" has soared across the Internet. Both food bloggers and home cooks are exploring how to make their own authentic spicy hotpot base. This article will combine recent hot topics to provide you with a detailed guide to stir-frying Malatang base ingredients, and attach structured data for reference.
1. Inventory of recent hot topics
| Ranking | hot topics | Number of discussions (10,000) | Main platform |
|---|---|---|---|
| 1 | Homemade Malatang base | 32.5 | Douyin, Xiaohongshu |
| 2 | Healthy Malatang Base Recipe | 18.7 | Weibo, Bilibili |
| 3 | The difference between commercial vs household base materials | 15.2 | Zhihu, go to the kitchen |
2. Core raw material data of Malatang base
| Raw material category | Necessary materials | optional materials | effect |
|---|---|---|---|
| Grease | Butter, rapeseed oil | Chicken fat, lard | Enhance flavor and flavor |
| Spices | Sichuan peppercorns, dried chili peppers | Star anise, grass fruit | Add layers of flavor |
| Seasoning | bean paste, black bean paste | glutinous rice wine, rock sugar | Adjust taste |
3. Detailed explanation of the steps for frying Malatang base ingredients
1.Preparation:Cut the dried chilies into sections and soak them in warm water for 20 minutes; soak the peppercorns, star anise and other spices in white wine and set aside.
2.Refining stage:Add mixed oil (butter: rapeseed oil = 3:1) to the pot, heat to 150°C, add onion, ginger and garlic and fry until golden and remove.
3.Stir-fried sauce:Keep the heat low to medium, first add the bean paste and stir-fry for 5 minutes until red oil emerges, then add the soaked chili segments and tempeh.
4.Spice Fusion:Pour the drained spices into the pot and continue to stir-fry for 15 minutes, paying attention to control the heat to avoid burning.
5.Seasoning finish:Finally, add rock sugar and glutinous rice wine, turn to low heat and simmer for 10 minutes. After cooling, bottle it for storage.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| The base is bitter | Too much spice or overcooked | Reduce the amount of spices and control the heat |
| Not spicy enough | Poor quality of Sichuan peppercorns | Sichuan Dahongpao Zanthoxylum bungeanum |
| Oil separation | Not fully emulsified | Add appropriate amount of bone broth and keep stirring |
5. Recommended innovative formulas (recently popular)
1.Tomato spicy base:Based on the traditional recipe, Xinjiang tomato sauce is added to balance the sweetness and sourness (82,000 likes on Xiaohongshu)
2.Mushroom health version:Use porcini mushroom powder to replace part of the chili pepper to enhance the umami flavor (video views at Station B: 560,000)
3.Low-fat refreshing type:Use olive oil instead of butter and add lemongrass (Tik Tok topic #Healthy Malatang, 21 million views)
Summarize:Homemade Malatang base can not only control the quality of the ingredients, but also adjust according to personal taste. It is recommended that first-time tryers start with the basic formula and gradually explore innovations. Pay attention to vacuum sealing when storing. It can be stored in the refrigerator for 1 month and frozen for 3 months.
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