food
Raw materials: live frogs (3kg)
Accessories: yellow lantern Chili sauce, lantern pepper (or dried pepper), white radish, yuba, onion, pickled pepper, pepper, cooked sesame and garlic.
Ingredients: salt, monosodium glutamate, white vinegar, white pepper, cooking wine, starch.
brick by brick
0 1
The supermarket catches three catties of live frogs (about four). What? Dare not grasp! Then you can play the coquetry with the fish seller and ask him to help. By the way, remember to take it to the supermarket where the fisherman helps to peel and gut it after buying it (friendly reminder: the scene is bloody, don't watch it, for fear that your little heart can't stand it! ), clean it after going home, cut into pieces and control the moisture for later use.
02
Then add 2-4 tablespoons of salt, 1 tablespoon of cooking wine, appropriate amount of pepper and 3-5 tablespoons of cornmeal to the chicken. Then scratch, scratch and scratch with your clean and wretched little hands and marinate for half an hour.
03
Next, please treat the purchased accessories one by one: a. Cut the white radish into strips and put it in a bowl, soak it in white vinegar and water (2: 1), and then add a proper amount of salt to marinate for half an hour. Cut the onion into pieces for later use. Soak yuba in water. D. cut the bell pepper in half for later use.
04
Well, after the preparation, pour an appropriate amount of oil into the pot, heat it over medium heat, add garlic and onion to stir-fry until fragrant, then pour two spoonfuls of yellow lantern Chili sauce to stir-fry until fragrant (this product is spicy, which can be increased or decreased according to your spicy index), then add pickled peppers and white radish, add an appropriate amount of pickled radish water (sour and salty), and finally add an appropriate amount of water desert.
Then turn on the fire, boil, boil, boil until the bottom of the soup boils! At this time, your kitchen will smell sour and refreshing ~ then you can taste the soup base, because the pickled radish just added has a sour and salty taste. At this time, you can add the right amount of salt to taste according to your personal preference. I suggest that this dish can taste more delicious, and if it is not sour enough, add soaked water or vinegar.
05
While cooking, you quickly and evenly put the chicken pieces into the pot. (Be careful not to stir it after putting it in, or the starch on the chicken will make the soup base turbid, like a hook. Remember! ) Put it all in, cover the pot, continue to cook, cook, cook ... until it boils again, and then simmer for 3-5 minutes.
06
Open the lid, and then you can gently turn the frog over, making it easier to heat it evenly and cook it. By the way, put the soaked yuba in, cover the pot and stew for 5- 10 minutes. (The pot cover is so busy ~)
07
After cooking, we add a proper amount of monosodium glutamate, and finally season it, and then we can put it on the plate. Be careful when loading. After all, frogs are white and tender Ok, is it yellow? Have an appetite? But there is always something missing.
08
Yes, what is missing is the lantern pepper, which is responsible for beautiful flowers, and the pepper and sesame seeds that seduce people with fragrance. Let's continue to add oil to the pot, heat it on low heat, pour in persimmon pepper, pepper and sesame seeds, and stir fry gently until fragrant.
09
Finally, sprinkle the chopped shallots, and then pour the fragrant lanterns, peppers, peppers, sesame seeds and hot oil together. At this time, you will smell the fragrant smell and drool. You really want to taste the white thighs. Your hormones will burst in an instant and your hand will reach out. ....
This kind of pickled frog is a personal favorite private taste. It is spicy, sweet, sour and salty. Personally, I think it tastes good. Recommended to friends who like pickled frog.
Raw materials:
Frog, cucumber, bean sprouts, konjac silk, right amount.
Seasoning:
Zanthoxylum bungeanum, garlic cloves, chopped pepper, pickled ginger, pickled radish, Jiang Mo, cooking wine, chicken essence, pepper, corn starch, broth, white sugar, vinegar, chopped green onion and salt.
Preparatory work:
1. After the frog is killed, cut into pieces, add Jiang Mo, cooking wine, chicken essence, pepper and salt, and then add raw flour, marinate for 20 minutes, and fish out after oil.
2. Slice the cucumber, wash the bean sprouts, pat the garlic cloves flat, soak the ginger and radish and cut them into thick slices.
Practice steps:
1. Leave a little base oil in the wok, add chopped green onion, Jiang Mo, garlic cloves and a little pepper and stir-fry until fragrant, then add chopped pepper, soaked ginger and soaked radish and stir-fry until fragrant.
2. Add broth and add salt, sugar and vinegar to adjust the taste (sugar and vinegar are essential seasonings, and other seasonings can be decided according to personal taste).
3. After boiling, pour cucumber, bean sprouts and shredded konjac, pour fried frog after boiling again, and sprinkle chopped green onion after boiling again.
4. Burn some boiling oil and pour it on chopped green onion. Friends who like coriander can also add some coriander segments as decorations.
Say a few more words:
1. The soup I used was crucian carp soup. You can try other stocks when you do it. If there is no broth, use clear water.
2. The cucumber in the recipe originally wanted to use lettuce, because there was no lettuce at home, so it was replaced by cucumber.
In restaurants, everyone likes some pickled frogs, just like me. Super delicious, spicy and refreshing, so today I will introduce this family version, a simple pickled frog.
Ingredients: 2 kg of frog, lettuce, cucumber, konjac, onion, ginger, garlic and celery, half a package of pickled peppers, sour radish, salt, chicken essence, soy sauce, cooking wine, starch, pepper granules and pepper powder.
Practice: 1. Slaughter the frog, wash it, add salt, chicken essence, soy sauce, cooking wine, pepper powder and starch, mix well, and put it in the refrigerator for half an hour.
2. Cut the onion, garlic, celery, cucumber, lettuce and sour radish for later use, and chop the ginger.
3. Pickled peppers with half a bag of pickled pepper water.
4. Stir-fry onion, garlic and ginger, add a spoonful of bean paste, then add water. When the water boils, add half a packet of pickled peppers (the pickled pepper water should also be poured in). After the water boils, add side dishes, and then remove them and put them at the bottom of the basin (sour radishes don't need to be removed).
5. You can cook the frog directly in the soup base. When it's almost cooked, pour it into a pot, then cut some red peppers and garlic, add hot oil to the pot, put the pepper particles, and pour them on it when it's fragrant.
Pickled frog is a famous dish of Han nationality and belongs to Sichuan cuisine. This dish is tender and delicious. Cooked with pickled peppers, delicious and appetizing. Frogs contain trace elements such as zinc and selenium and antioxidants such as vitamin E, which can delay the aging of the body, moisturize the skin and have anti-cancer and anticancer effects.