The big mouth spicy frog in the frying pan (spicy oil, spicy base recipe)

Features:

Different from the traditional hot pot, it is a casual new dry pot. After eating the bullfrog, you can also add soup and shabu-shabu other ingredients.

Raw materials:

500g of bullfrog, 200g of rapeseed oil, 80g of fresh chili pepper, 150g of dried chili pepper knots, 50g of pickled ginger slices, 400g of hot and spicy oil, 100g of hot and spicy base, 1 egg, 10g of cornstarch, 10g of green onion knots, 400g of lettuce strips or 300g of cucumber strips.

Seasoning:

Salt 5g, monosodium glutamate (MSG) 5g, cooking wine 8g.

Extraction of spicy oil:

Cook 1kg of lettuce seed oil and 500g of salad oil in the ratio of 2: 1 to remove the fishy smell of vegetables and separate it from the fire. When the temperature of the oil was reduced to 50% of the oil temperature, 100 g of onion segments (including shallots and shallot leaves, as shallot leaves can also smell like onions, saving costs) and 250 g of chili peppers (including 2 kg of chili peppers) were added. Bullet peppers, pickled peppers, of which two kilograms are a little more chili and a little less pickled peppers. The purpose of adding pickled peppers is to give a spicy flavor that is not harsh or dry). Boil water over high heat, turn to low heat and cook for about 10 minutes until the chili peppers are dry and fragrant. then add 150 grams of red oil bean curd and 100 grams of pickled ginger, boil water over high heat, turn to low heat and cook for about 15 minutes. then add 4-5 star anise. 7-8 sannai. Cao Ling 2 grams (do not add too many spices, otherwise the flavor is too mixed). Cook over low heat for about 30 minutes, until the aroma overflows and the oil is bright and clear. Beat off the scum and leave the oil.

The catering industry's hottest explosive single dish, Sichuan cuisine master teach you to do "spicy dry pot bullfrog"

Making spicy base material:

Ingredients:

Chili pepper 2 kilograms, 2 kilograms of pickled pepper sauce, Pixian bean petals 1 kilogram, 1 kilogram of ginger, 1 kilogram of green onion, 200 grams of ginger, garlic 300 grams, 50 grams of rock sugar, anise 50 grams, 30 grams of Sannai, Cao Ling 25 grams, 20 grams of Angelica dahurica, Jiang Sha 20 grams, dry chili pepper section 1 kilograms of canola oil 10 grams

Exercise:

According to the ratio of 2: 1 canola oil and salad oil, steam off the fishy taste of the vegetables, add the right amount of rock sugar and onions, cease fire, the temperature of the oil dropped to 30%, break up the onions, add ginger and garlic. Add Pixian Douban and Bazan chili. Stir fry the pickled pepper paste over medium heat to remove moisture, add star anise, sannai, cao ling, dahurica, ginger, add dried chili knots and stir fry ginger over low heat. Finally, stir-fry the ingredients in a thin consistency so they can be scooped up and easily poured into the pan.

Manufacturing method:

(1) First, slaughter and wash the bullfrog, remove the skin, add starch, egg white, cooking wine, salt, and put it in the refrigerator for 30 minutes.

(2) rapeseed oil refining to remove the fishy flavor of vegetables and then cooled to about 60% when. Place the flavored frogs in a pan and fry over low heat until cooked.

(3) Leave the base oil in the wok, add ginger, onion slices, spicy base, flowers and chili and dried chili, and sauté over low heat until the aroma slowly overflows, add the slippery frogs, and sauté over medium heat for about 3 minutes, then add the spicy oil. Simmer the MSG and a little water (about 100g) for about 1 minute. And turn it into another spare hotpot (add washed cucumber strips or lettuce strips beforehand).

Note:

When you stir fry the frogs, you must stir fry them quickly, otherwise the frog meat will be too old (the frogs must be whole and tender with the skin and guts removed) and lose its fresh flavor. Don't add too much water to the pot or the spicy flavor won't stand out.