How to make maocai at home: 10 days of hot topics and practical guides
In the past 10 days, the discussion on "home-made food" has soared across the Internet, among which "Maocai" has become the focus because of its spicy, delicious and free ingredients. This article will combine popular topic data to provide you with a detailed guide to making home version of Maocai.
1. Data on hot topics related to Maocai in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | Homemade vegetable base recipe | 128.6 | Douyin/Xiaohongshu |
| 2 | How to make vegetarian vegetables | 89.3 | Weibo/Bilibili |
| 3 | Taboos on Maocai food combinations | 76.8 | Zhihu/Baidu |
| 4 | Low calorie version of Maocai | 62.4 | little red book |
| 5 | The difference between Maocai and Malatang | 55.1 | Douyin |
2. The whole process of making home version of Maocai
1. List of necessary materials
| Category | Recommended ingredients | Dosage reference |
|---|---|---|
| Base material | Butter hotpot base/bean paste | 100g |
| meat dishes | Fatty beef/luncheon meat/quail eggs | According to preference |
| Vegetarian dishes | Potatoes/lotus root slices/kelp knots | 300g |
| Seasoning | Sichuan pepper/dried chili/minced garlic | Appropriate amount |
2. Step-by-step production tutorial
Step 1: Make the soup base
① Heat the pan with cold oil and sauté the onions, ginger and garlic until fragrant, add 2 tablespoons of bean paste and stir-fry until the red oil
② Add the hot pot base ingredients and melt over low heat, then add 500ml bone broth or water
③ After boiling, turn to low heat and simmer for 10 minutes, then filter the residue.
Step 2: Process the ingredients
① Meat dishes need to be blanched in advance to remove their smell (fatty beef, tripe, etc.)
② Slice root vegetables and soak them in cold water to prevent oxidation
③ It is recommended to blanch mushrooms separately
Step 3: Boil in sections
| Ingredients type | Blanching time | Things to note |
|---|---|---|
| meat | 2-3 minutes | put in last |
| Rhizome | 5 minutes | Cook first |
| leafy vegetables | 30 seconds | Finally perm |
3. Answers to popular questions
Q: What should I do if there is no butter base?
A: It can be replaced by 1 spoon of bean paste + 1 piece of curry + 2 spoons of pepper powder. Recently, this recipe in Xiaohongshu has received over 50,000 likes.
Q: How to create store flavor?
A: The key is the "rising" technique: use a colander to hold the ingredients and lift them up and down in the soup three times. This is a technique that has become popular on Douyin recently.
Q: How to make a healthy version?
A: Refer to the popular suggestions on Weibo: ① Use olive oil instead of butter ② Increase the proportion of mushrooms ③ Change the final pouring of oil to spraying oil.
4. Taboos in food combinations (recently praised content on Zhihu)
| Not suitable for combination | Reason |
|---|---|
| Seafood + Offal | Easy to produce fishy smell superposition |
| Spinach + Tofu | Affect calcium absorption |
| Radish+fungus | May cause bloating |
5. Preservation and reheating techniques
① The soup base can be frozen and stored for 7 days. The UP master of Station B tested the best way to thaw: heating over water
② It is recommended to store the remaining ingredients separately to prevent odor transfer.
③ Adding a small amount of rice wine during reheating can restore the umami flavor. This is a new discovery recently made by Douyin food bloggers
By mastering these techniques, you will be able to replicate the same maocai at home as you would in a store. Recently popular in Xiaohongshu is the "one-person Maocai hotpot" style, which is made with a single-person electric cooker. It is both convenient and full of ritual, so you might as well try it!
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