麻辣香鍋是一道麻辣菜,可能由四川的乾鍋改造而來,原料相較於乾鍋更為繁多,其中含有葷菜和素菜,味型兼具鹹味和辣味。麻辣香鍋的大致製作流程是:在鍋中加入所需菜品後,再通過以麻辣為主味型的調料炒成。出品前撒上白芝麻與香菜點綴,亦有炒制過程中加入花生碎增香的做法,有的在食用時還效仿乾鍋使用酒精爐等加熱,以保持溫度。在餐廳中,麻辣香鍋可以經過顧客自主選菜之後由廚師加工炒成[1][2]。
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