Braised bullfrog
2 kg bullfrog, 5 pickled peppers, 1 pickled ginger, 8 garlic cloves, red bean paste, green pepper, cooking wine, a little soy sauce, bean powder, onion and monosodium glutamate.
1. The bullfrog should be cleaned after being bought, taken home for cleaning, drained, seasoned with cooking wine and bean powder for at least 10 minutes, then blanched with boiling water, and then taken out and drained for later use. Let the bean powder solidify on the bullfrog, which is also tender, so that cooking will not burn the pot. )
2. Soak ginger and cut it into fine grains, and cut pickled peppers and green onions into sections.
3, put more oil in the hot oil pan, first stir-fry the watercress, pepper, pickled ginger, pickled pepper, garlic cloves and cooking wine together, then stir-fry the bullfrog for a while, and mix the water just past the bullfrog.
4, simmer for a few minutes, simmer until the soup is less, add onion, monosodium glutamate, or put some balsamic vinegar.
Steamed bullfrog
Materials: 3 live bullfrogs (weighing about1000g) and tender green beans150g. Ingredients: 750g beef leg pumpkin, fresh green bamboo leaves 12 slices. Seasoning: salt 3g, chicken essence 4g, Sichuan bean paste 20g (finely fried), a little spiced powder.
Exercise:
1. Carve the scaffold pumpkin into 12 double-layer lotus base with a diameter of 5.2 cm and a thickness of 1 cm, and then dig the center of the base into a circle with a diameter of 4.8 cm. Wash the bamboo leaves, cut them into pieces 12 cm long and 6 cm wide, then roll them into a cylinder with a diameter of 4.8 cm, lock the mouth with a thin bamboo stick and stand on the pumpkin base.
2. After the bullfrog is slaughtered, the head, skin, internal organs, claws and spine are removed, cut into chunks of 1.7 cm, put them in a bowl together with the green beans, add all the above seasonings and mix well. After soaking, add rice flour, mix well, put it in bamboo leaf rolls, steam it in boiling water cage, take it out, put it in one end of an enlarged tray and decorate the other end.
Lettuce frog
Ingredients: 2 bullfrogs, celery 10g, a little onion, ginger and garlic. South milk 10g, refined salt12 tsp, monosodium glutamate12 tsp, soy sauce, salad oil, and water starch.
Exercise:
1. Peel the bullfrog, gut it, wash it, chop it into small pieces, boil a proper amount of water in the pot, and take it out in the blanched water for later use.
2. Put the base oil in the pot, saute with onion, ginger and garlic, pour in bullfrog, celery, milk, refined salt, monosodium glutamate and soy sauce, and cook until it tastes delicious.
Gexi bullfrog
Material: pigeon breast 500g.
Ingredients: 300 grams of bullfrog, 200 grams of corn shoots and bread crumbs, 50 grams of eggs.
Seasoning: salt, yellow wine, wet starch, onion and ginger 20g each, rock sugar 30g, sugar, soy sauce, sesame oil 10g each, monosodium glutamate and pepper 5g each, dried starch 100g, broth 500ml, cooked lard 1000g (edible 65438+.
1. Cut the pigeon breast with a cross knife and cut it into strips 6 cm long and 1 cm wide. Blanch the corn seedlings, take them out and put them on a plate. The leg of bullfrog was boned, slightly cut (not cut), and the human plate was pickled with salt (10g), soy sauce (5g), yellow wine (10g), white sugar, onion (10g) and ginger (10g).
2. Put the wok on medium heat, inject lard (50g), fry pigeon breast, and add salt (10g) to drain the water. In another wok, stir-fry human lard (20g) with crystal sugar until it bubbles, then pour in human soy sauce (5g) to make it sugar-colored, then add pigeon breast, broth, onion (10g), ginger (10g), yellow wine (10g), and cover/.
3. pat the bullfrog with thousands of starch, drag the egg juice, roll the bread crumbs, fry in the oil pan until golden brown, take it out and put it around the corn shoots. Remove the minced onion and ginger from the roasted pigeon breast, add monosodium glutamate and pepper, thicken it with wet starch, pour sesame oil on it, and pour it on the corn shoots.
Rana Jiao Shan
Ingredients: 350g of bullfrog meat, 20g of cucumber 1 00g, 20g of water-borne fungus, 20g of pepper, 20g of pepper water, 20g of egg white, dried starch1slice, refined salt and cooking wine, and 200g of refined oil (about100g).
Exercise:
1. Wash the pheasant, chop it into 5cm pieces, wash the blood with clear water, and then size it with refined salt, egg white and dry starch; Wash cucumber and cut into diamond-shaped pieces; Wild pepper with pedicle.
2. Wash the pan, add refined oil and heat it to 30% to 40%, add bullfrog blocks, stir-fry with chopsticks until the surface turns white, pour out excess oil, then cook wine, add pepper and fungus, stir-fry for fragrance, add appropriate amount of water, boil, add refined salt and pepper water, add cucumber blocks, and then take it out of the pan.
Features: Tian chicken is tender, salty and slightly spicy, and wild pepper is strong.
Saute bullfrog
Ingredients: 250g of bullfrog meat with frog head, frog feet and frog bones, 20g of green pepper and red pepper, 5g of refined salt, soy sauce, sugar and cooking wine, 50g of refined oil and a little onion.
1. Wash the bullfrog meat, cut it into pieces about 3 cm square, and mix well with refined salt and cooking wine. Wash green pepper and red pepper and cut into horse ears.
2. Wash the pot, add refined oil, heat it to 40% to 50%, add bullfrog pieces, stir-fry until the seeds are loose and white, then add green pepper and pepper, stir-fry until the green pepper is cut, add soy sauce and sugar, add onion, stir-fry until the bullfrog turns red, and take it out of the pot.
Features: Tian chicken is tender, slightly spicy and dry.
Stone pot bullfrog
Ingredients: bullfrog
Ingredients: garlic, ginger, small red pepper and yellow tribute pepper.
Seasoning: bean paste, spicy girl, oil consumption, steamed fish, soy sauce, sugar, beer, monosodium glutamate, lard and Chili oil.
Exercise:
1, the bullfrog is slaughtered, peeled and chopped, and marinated with spicy girl, oil consumption, steamed fish soy sauce and sugar for 5 minutes. Chop the small red pepper.
2. Heat lard, pepper and red oil in the pot, stir fry garlic and ginger, and stir fry small red pepper, yellow pepper and bean paste.
3. Stir-fry the bullfrog, pour the beer to boil, season, collect the juice and put it in a hot stone pot.
Features: fragrant, spicy, fresh and tender.
Fried bullfrog with Chili sauce
Ingredients: 500g of clean field chicken, 0/00g of cucumber strips/kloc-,50g of dried peppers, 20g of shallots, sesame oil and coriander.
Seasoning: 200g of gluttonous base, 200g of homemade brine, 5g of oyster sauce, 2g of salt, 8g of monosodium glutamate, 4g of chicken powder, 20g of garlic and ginger slices.
Gluttony base material formula (80 parts):
Soak 2 kilograms of pepper in a boiling water pot, take it out and drain it, put it in a blender and grind it into paste to make Ciba pepper; 400 grams of Pixian watercress is finely cut; 200 grams of ginger is broken; 60 grams of star anise and 30 grams of cinnamon are broken; 20 grams of Amomum tsao-ko is broken; Cook 5500 grams of lettuce seed oil and cool it. Put a wok on fire, add 500g rapeseed oil and cooked lard, heat, add 50g ginger and garlic, saute until fragrant, add Zanthoxylum and Pixian bean paste, turn off the heat, stir fry with a spatula for1.5h until the water is almost dry, and then add 20g star anise, 20g kaempferia and 50g fennel.
Self-made brine formula (20 parts):
After the pan is on fire, add 100g peanut oil and heat it to 30% heat. Stir-fry the gravy (50g ginger, garlic, green pepper, dried perilla, 30g onion and pepper, 1 marinade = 300g, 1kg broth, 4kg water) and boil it over low heat.
Production method:
(1) Wash the frog meat and cut each frog into four pieces.
(2) Take out the pot, add 50g salad oil, heat it to 50% heat, add gluttonous seasoning, stir-fry, pour in homemade brine, bring to a boil with strong fire, add field chicken, add oyster sauce, salt, monosodium glutamate, chicken powder, garlic and ginger slices, simmer with low fire, add cucumber strips, shallots and sesame oil, and cook 1 min.
(3) Add 10g salad oil to the pot, heat it to 50%, add dried chili, fry it, pour it on a plate, and decorate it with coriander.
Laotan pickled vegetable roasted bullfrog
Ingredients: bullfrog
Ingredients: pickled peppers, old jars and pickles.
Seasoning: douban spicy girl consumes oil, salt, sugar, monosodium glutamate, ginger, rice, garlic, dried starch, hot sauce, red oil, chicken powder, pepper powder and carved wine.
Exercise:
Slaughtered bullfrog, peeled, washed, cut into pieces weighing about 3g, mixed with carved wine, white sugar, chicken powder and refined salt, and marinated for15min. Pat the pickled bullfrog with dry starch and put it in a 70% hot oil pan for setting.
Add tea oil to the pot, stir-fry ginger rice, garlic rice, watercress, spicy girl, hot sauce, pickled pepper and kimchi, add broth to boil for seasoning, and add bullfrog to cook.
Features: The bullfrog is fresh, tender and sour.
Steamed bullfrog with chopped pepper and taro
After seasoning, the bullfrog and taro are steamed in a cage. On the one hand, the original flavor of raw materials is maintained to the maximum extent; On the other hand, once the bullfrog matures, it is easier to ensure the fresh and tender meat of the bullfrog without going through procedures such as lubricating oil and soaking in water.
Ingredients: 350g bullfrog, 200g peeled taro.
Seasoning: 30g of chopped pepper, 40g of Shanlixiang brand perfume douchi, 0/5g of ginger rice, garlic rice/kloc-,35g of dry starch, 20g of hot sauce, 50g of red oil, 5g of chicken powder, pepper, carved wine, 5g of coriander leaves and monosodium glutamate, 8g of refined salt and 3g of sugar.
Exercise:
1. The bullfrog is peeled after slaughter, washed, cut into pieces weighing about 3g, mixed with 3g of carved wine, ginger rice, garlic rice, hot sauce, pepper, sugar, chicken powder and salt, and pickled 15min. Pat the pickled bullfrog with dry starch, mix with perfume douchi and 20g red oil.
2. Wash taro, add 5 grams of salt to taste, blanch it in boiling water for 5 minutes, remove it, control the moisture, and then add monosodium glutamate to taste.
3. Put the pickled and tasty bullfrog into a dish, put the cooked taro around, sprinkle with chopped pepper, mix in 30 grams of red oil, steam in a cage for 6 minutes, and then add fragrant leaves.
Features: the bullfrog is fresh and tender, the taro is smooth and spicy.
Note: The meat of bullfrog is fresh and tender, so the starch must be pat dry before steaming, otherwise the steamed bullfrog will lose a lot of water and the taste will become dull.