How to Increase Mala Flavor by Different Freshly-Cooked Hot Springs – Are You Doing It Right?
We all know that Mala-flavored hot springs are divided into three basic types: oil-flavored, freshly-cooked, and spicy hot springs, and their levels of spiciness differ.
In many people's perceptions, the spiciness of oil-flavored hot springs is mild, because oil-flavored hot springs emphasize traditional flavors, while most freshly-cooked hot springs belong to spicy flavors, which increases the Mala flavor based on oil-flavored hot springs. In some places, they particularly emphasize the use of chili peppers and Sichuan peppercorns. Another type is spicy hot springs, which is a challenge to the taste buds, and the Mala flavor has basically reached its peak.
Through the above simple summary, we all know that oil-flavored hot springs are an important form of freshly-cooked hot springs.
If you often pay attention to the freshly-cooked hot springs videos on the internet, you will see that most people, if they want to increase the Mala and Mala flavor of the hot springs, they generally add dry chili peppers and Sichuan peppercorns to the back, after frying fragrant with a large fire, and then pour them into the hot springs together with the oil and ingredients. This method is similar to the cooking techniques used in Jianghu water-boiled cuisine in Sichuan and Chongqing areas, such as grilled fish, water-boiled meat slices, and hot pot, which are all widely used this method.
This method applied to freshly-cooked hot springs may seem simple, but relatively speaking, it is also quite traditional. For people outside Sichuan and Chongqing areas, if you don't accurately control the heat when stir-frying chili peppers and Sichuan peppercorns, you are very likely to cause the color to turn black and burnt, and if you pour this state-made seasoning into the freshly-cooked hot springs, although there will still be some small aromas, the hot springs will easily become unsightly, and even have the feeling of Mala tang.
If I want to increase the Mala flavor of freshly-cooked hot springs, I generally make a mixture of various seasoning and flavoring ingredients, and then stir-fry them together until the oil is bright red and fragrant and the Mala flavor is integrated, and then add this mixture to the hot springs to increase the spicy flavor.
Some people also use (ciba ba lao ji – sticky rice chili) and various particularly spicy chili powder varieties, and through simmering, they mix the Mala flavor together and add it to the freshly-cooked hot springs. This red oil, bright red and slightly purple, just by sniffing it, you can feel the spicy flavor.
Some people are even more reckless and directly throw chili peppers into the freshly-cooked hot springs. Although our hot springs are very spicy, it is difficult to enter the hot spring flavor. Another type is a Mala flavor that makes people feel particularly dry and spicy, and the lips will be uncomfortable.
