自己在家做麻辣烫来吃，把自己喜欢的食材放在一起，吃着麻辣鲜香

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媳妇和孩子想吃这样的麻辣烫，简单好做又美味，不比买的差，好吃

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麻辣烫更好吃的家常做法，学会以后不用出去买了，做法简单

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麻辣烫更好吃的家常做法，隔三差五 *** ， *** 食欲，太过瘾了

大家好，我是依依。今天给大家分享一个家常版麻辣烫的做法，不比买的味道差。开始之前先介绍下麻辣烫。麻辣烫是川渝地区最有特色，也最能 *** "川味"的一种民间特色小吃，是众多百姓智慧的结晶。而实际上，麻辣烫的精髓不在于食材，而在于煮汤料，汤料煮好了，不论荤素煮什么都好吃，且经济实惠又美味。做法也非常的简单，喜欢的可以看下我们的 *** 过程。

今天我准备的都是家里人喜欢吃的食材，我也不一一说了，大家可以看下图

1、先将清洗干净的食材处理一下。把香菇拿手撕开，因为手撕的香菇吃起来才会更入味，再把豆腐切块，豆腐皮卷起来切条，蟹棒切段，火腿切片，土豆切片，海带卷起来切条，焯水后洗净，血块切块。

2、食材准备完后，开始准备香料。把洋葱切小块，小葱拍扁卷起，再备好八角、香叶、花椒、桂皮、香菜根、蒜碎、香菜碎备用。

热锅里不入油倒入花生米，炒熟捣碎。继续倒入白芝麻炒熟备用，这样做会使芝麻和花生更香。

3、食材、香料准备完后，锅里倒入食用油，油热后依次先倒入洋葱、葱、香菜根爆香，再倒入备好的其他香料爆香，爆香至微微泛黄后加入2勺豆瓣酱翻炒，再加入一些火锅底料，翻炒均匀后倒入开水，盖上锅盖煮开。

4、熬制5分钟后捞出调料渣，就可以下锅煮食材了，根据成熟时间不同依次放入食材，先放宽粉，香菇，丸子类煮2分钟。再放入豆腐皮，土豆片 ，海带丝继续煮开。放入豆腐片、火腿片、鹌鹑蛋、土豆粉、血块，加入适量盐、鸡精提味，再煮2分钟，最后放入金针菇，继续煮开，放入生菜烫一下就可以了。

咱们的麻辣烫就煮好了，根据个人喜好再在上面放些许熟芝麻、花生碎、蒜碎、香菜、芝麻酱。

一碗色香味俱佳的美味就做成了，这些不相干的食材，构成一个和谐的整体，不论荤素，相干不相干，就这样把它们粗糙地搅和在一起，彼此沾染了彼此的味道，慢慢的融合、渗透，最后都变成又麻、又辣、又鲜，好吃且又经济实惠的美味。自己在家也可以多做一些，一口鲜，一口嫩，可以放肆地吃，太过瘾了！

喜欢的朋友可以收藏在家也试试，咱们今天的分享就到这里了，如果你喜欢我的分享，不要忘记添加关注和转发哦。

还可以点击文章下方‘了解更多’进入观看麻辣烫的完整 *** *** 。

咱们下期再见！

了解更多

热乎乎的自制麻辣烫，在家吃超解馋！做法比何老师的简单又好吃

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2020杨国福麻辣烫汤底配方，正宗麻辣烫店杨国福麻辣烫汤底做法

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四川骨汤麻辣烫自学 *** 教程，冒菜串串香刚整理，识货的全给你

十多年老师傅讲解：专业杨国福骨汤麻辣烫底料的配方及底汤做法

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麻辣烫，麻辣鲜香，做法简单又解馋，看着就直流口水！收藏

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麻辣烫怎么做才好吃，原来做法诀窍这么简单，一做一大盆不够吃

麻辣烫是一道非常让人过瘾的美食，原因在于其不仅麻，还辣，最关键还鲜香，无论在哪个季节，总能让 *** 快朵颐，食之不够，对这道菜有更深的体验和感觉，也会更加深爱这道菜，显然现在无数的食客已经对这道菜产生无限的喜欢，那么在现实生活中学会 *** 它，无疑什么时候想吃就更方便多了。

（点击 *** 观看更详细）

麻辣烫的 *** *** 其实非常简单，只要熟知了基本的调料配置，再加上正确的 *** 作步骤，一定能实现麻辣烫 *** 的愿望。

即便是初学者也不用紧张，因为这道菜确实没有什么值得恐惧的事情，在一定意义上，每个人都可以做，而且指不定做得有多好，做菜的关键其实在于用心 *** ， *** 和套路的问题需要自己慢慢学习和琢磨来进一步解决，唯有如此才能更好地实现 *** 的效果。

【麻辣烫准备食材】

主料：香菇10克、木耳10克、蟹 *** 80克、虾仁30克、油菜20克，花生15克

准备调料：

3克鸡精、3克盐、5克味精、15克油泼辣子、10克蒜末、10克榨菜丁、2克熟芝麻、1克花椒粉

【麻辣烫 *** 步骤】

一 调制碗汁

在碗中加入3克鸡精、3克盐、5克味精、15克油泼辣子、10克蒜末、10克榨菜丁、2克熟芝麻、1克花椒粉，

加入适量开水或者高汤备用。

二 煮菜蘸汁

起锅烧开水，放入少量的盐，加入泡好的粉条、豆腐皮，再分别加入香菇10克、木耳10克、蟹 *** 80克、虾仁30克、油菜20克，

将其煮熟，捞出盛入前面准备好的料汁碗中，在其上面撒上15克花生米、2克香菜即可。

这道麻、辣、鲜、香、烫的麻辣烫就 *** 好了，怎么样，你学会了吗？

【麻辣烫技术总结】

1 调制碗汁之前务必要准备相关的食材，并且对其进行清洗和简单的切制，这样才会在程序上不耽误事儿，当然菜品的选择，完全可以按照自己的意愿和喜爱程度进行挑选，上面提供的也大概是常做菜的参考。

2 粉条这种食材要提前泡制，否则煮起来很费时间，不能满足食材几乎同一时间可以盛出的基本要求。

3 这道菜麻辣的关键在于放入油泼辣子，这一步骤要谨记，具体放置的量大小，适中即可，当然部分人不爱吃太辣的，可以酌情减量。

标签： 麻辣烫 配方 做法 *** 地摊