Main materials:
750g frog and 50g shredded ginger.
Seasoning:
Self-made ginger oil 35g, millet spicy 20g, Pixian watercress 15g, pickled pepper 10g, green pepper 10g, ginger garlic 10g, pepper granules 5g, chicken essence, monosodium glutamate 5g, salt, cooking wine and rattan 5g.
Production process:
The first step; Slaughter and wash frogs, peel and gut them, wash their blood, chop them into small pieces, and marinate them with salt, cooking wine and pepper for 5 minutes.
Step 2: Add homemade ginger oil into the pot and heat it to 40% heat. Add garlic and pepper and stir-fry until fragrant. Add Pixian watercress and stir-fry until the red oil is spit out.
Step 3: Add chopped pickled pepper, shredded ginger and millet spicy (from the middle) and stir-fry until fragrant.
Step 4: Stir-fry the pickled bullfrog evenly in a pot, pour in clear water to soak the raw materials, add salt, chicken essence, monosodium glutamate and cooking wine, cook for 3 minutes on low heat, add green pepper for a while, and finally pour in rattan pepper oil and balsamic vinegar, and serve.
Step 5: Decorate the dishes.
Homemade ginger oil:
Add 5000 grams of raw rapeseed oil to the pot, boil, add 1.500 grams of Jiang Mo and 250 grams of bright red millet pepper rings, and simmer for 20 minutes. When the raw materials in the pot are fully fragrant, pour them into a stainless steel pot, cover the pot and stew for 1 day, and remove the residue.
2. Baked frog with soy sauce
Ingredients: 400g frog.
Accessories: dried onion 150g, garlic 150g, onion 100g, ginger 40g, coriander 10g, and red pepper slices 15g.
Seasoning:
Onion companion soy sauce 30g, Weidamei rock sugar soy sauce 12g, Weidamei oyster sauce 6g, Weidamei fresh soy sauce 6g, pepper 3g, chicken essence 3g, sugar 1g, seafood sauce 5g, sesame oil 10g, raw flour 18g and wine 20g.
Steps:
1, sauce mix: onion companion soy sauce 30g, Weidamei rock sugar soy sauce 12g, Weidamei oyster sauce 6g, Weidamei fresh soy sauce 6g, pepper 1g, chicken essence 3g, sugar 1g, seafood sauce 5g, sesame oil 10g, raw.
2. Slaughter the frog, wash it, chop it into 3cm pieces, add seasoning and mix well for later use, and marinate it for more than 10 minute;
3. Add a little oil to the casserole, add dried onion, garlic and chives, stir-fry, then add the pickled frog and simmer for 7 minutes;
4. Add coriander segments, red pepper slices and a little chives, cover the lid and put the wine on the lid until it burns naturally.
3. raw and cooked frogs
Eating raw is a very popular cooking method in Sichuan in recent years. Generally, raw materials such as frog and kidney flower are selected, which are crisp and easy to cook. After adding seasonings such as douban and douchi, pour extremely hot red oil to cook the raw materials to keep them fresh and tender to the greatest extent, representing raw and cooked frogs and kidney flowers.
Main materials:
Frog 1000g, green bamboo shoots 300g, celery 100g and coriander 5g.
Seasoning:
Red oil1200g, Lee Kum Kee Chili sauce 30g, dried Chili 60g, dried green pepper 20g, chicken essence 5g, chicken powder 5g and salt 3g.
Production process:
Step 1: Slaughter and clean the frog, peel it, chop it into small pieces, add hot sauce, mix well and marinate for 5 minutes.
Step 2: Heat the bottom oil in the pot to 40% heat, add green bamboo shoots and celery slices to stir fry until fragrant, add salt, chicken essence and chicken powder to taste, pour the pot into the bottom of the pot, and put the pickled and tasty bullfrog slices.
Step 3: Pour the red oil into another pot and heat it to 70% heat, then add the dried peppers and dried green peppers to soak and stir-fry, stir-fry while pouring the oil, and soak the frog in the oil until it is mature, and sprinkle coriander segments on the surface.
Step 4: Decorate the dishes.
Production key:
1. When the hot oil is stirred, pour the oil while stirring, so that the bullfrog is heated evenly, the frog meat is cooked and the oil temperature is high.
2. The soaking time of dried peppers and dried green peppers should not be too long, otherwise there will be bitterness. Remove them in time, stir fry and then pour them into the plate.
4: Young ginger frog
Ingredients: frog 15, 2 kg of red soup, tender ginger 150 g, loofah 300 g, auricularia auricula 50 g, green pepper 50 g and Xiaomi spicy 25 g.
Production process:
Step 1: Slaughter 15 frogs, skins, heads, internal organs and feet, and quickly pull them in 30% hot oil without curing.
Step 2: Boil 1 kg of red soup in a pot, add150g of shredded ginger to boil, add 300g of frog, loofah and 50g of black fungus to boil, sprinkle 50g of diced green pepper and 25g of diced millet, take out of the pot and put into a container.
Step 3: Decorate the plate.
Red soup:
Heat 3 kg of rapeseed oil and lard in a pot, add 500 g of Pixian bean paste, 500 g of diced ginger, 300 g of millet pepper rings and 0/50 g of fresh green pepper, add 5 kg of fresh soup 10, and simmer for 0/0 min, and add proper amount of monosodium glutamate and chicken essence.
Special column
Boutique home-cooked dish 2000 Dao
Author: Thoughts on the Tip of the Tongue
19.9
56 people have already bought it.
examination
5: hanging pot ginger frog
Main materials:
Frog1000g. Chinese cabbage 100g, five-finger pepper 125g, ginger slices 125g.
Seasoning:
Le Jia chicken powder 5g, salad oil 50g, lard 50g, oyster sauce10g, braised soy sauce 5g, steamed fish barrel oil10g, monosodium glutamate 3g, thirteen spices 3g and beer 20g.
Production process:
Step 1: Slaughter the frog, remove the head, skin and viscera, and cut it into 2.5cm cubes for later use.
Step 2: Wash ginger and cut it into 4* 1.5*0.2 cm rectangle with skin for later use.
Step 3: Tear the cabbage into 5cm square pieces for later use.
Step 4: Cut perilla into sections with the length of 1 cm for later use.
Step 5: Marinate the frog with salt and corn flour, put it in a 50% hot oil pan, quickly oil it and set it, and drain the water.
Step 6: Add salad oil into the pot, stir-fry ginger slices, stir-fry millet pepper and dried yellow pepper, add frog, add oyster sauce, braised soy sauce, steamed fish drum oil, monosodium glutamate, chicken powder and thirteen spices, stir-fry slightly, color and enhance fragrance, add beer to boil, put in a pressure cooker for 2 minutes, deflate, put in a hanging pot, and add Chinese cabbage and perilla.
Features:
The meat is fresh and tender, and the flavor of ginger and Chili sauce is outstanding.
6: Griddle sauce frog
Main materials:
3 frogs (about 300g each), 30g Ren Mei pepper and 30g Hang Jiao pepper, 50g garlic seeds and 50g coriander.
Seasoning:
Material a (cooking wine, Laotan soy sauce 10g, salt 10g, monosodium glutamate, chicken essence)
Material B (Chili sauce, oyster sauce, griddle sauce 25g, onion and ginger slices 10g).
50g of wet starch, 50g of spicy oil in dry pot, salad oil 1kg (about 30g).
Making:
Step 1: Slaughter and clean the frog, rinse it for three times until the meat turns white, cut it into small pieces after dehydration, marinate it with material A 10 minute, wrap it in plastic wrap, and store it in the refrigerator.
Step 2: Add garlic seeds into 40% to 50% hot salad oil, fry until golden brown, and take out.
Step 3: Take out the frog, size it with wet starch, put it in a 40% hot oil pan, and gently push the bullfrog in one direction until the surface of the frog is slightly yellow, and take it out.
Step 4: Heat the pan, add spicy oil, fried garlic and material B into the dry pan, stir-fry, add frog, stir-fry for 2 minutes, take out the pan and sprinkle with sweet pepper, persimmon pepper and coriander.
Dry pot sauce:
1. Heat 200g of salad oil, rapeseed oil, cooked chicken oil and cooked lard, add 200g of onion segments, shredded onion, 100g of ginger slices, coriander and chives, and simmer for 10 minute.
2. Take out all vegetable materials, add 200g Bazin Chili sauce (soaked in warm water and chopped with Chili) and100g Pickled Pepper sauce (chopped with Rongshan Pickled Pepper), and simmer for15min.
3. Add 750g of Axiangpo spicy sauce, 250g of spicy beef sauce 1250g, 600g of Laoganma spicy lobster sauce, 0/000g of spicy girl sauce 1000g of rice bitter spicy sauce, 250g of chopped green onion, 250g of minced Jiang Mo garlic, 50g of thirteen spices, and simmer for 6500.
Pan spicy oil:
1, put 2kg of water in the pot, boil it, cool it to 60℃, add 20g of clove, Amomum villosum, nutmeg, angelica dahurica, kaempferia kaempferia, Amomum tsaoko, star anise, cinnamon, long pepper, licorice, galangal and angelica sinensis, soak for half an hour, then take it out and control the water.
2. Add 15 kg salad oil, 2.5 kg rapeseed oil, 1 kg cooked lard and 2 kg cooked chicken oil into the pot. When the oil temperature is 70℃, add 2.5 kg Chili sauce and 2.5 kg pickled pepper sauce, and all the soaked seasonings, simmer for half an hour with low fire, and take out all the seasonings.
7: Frog sausage pot
Delicious bullfrogs use thick sausages to improve their taste, and when they are served in a thick pot, how can they not make people's index fingers move?
Main materials:
5 frogs, 50g onion, 50g Cantonese sausage.
50g celery, garlic 15 petals, ginger 1 tablet.
20g green pepper, 30ml pillar sauce, light soy sauce 10ml.
10ml sugar, 30ml rice wine, 30ml oil.
Production process:
Step 1: Wash celery, remove leaves, cut stems into inches, remove seeds and pedicels from green peppers, and cut into small pieces. Slice the sausage diagonally, peel off the small onion and cut it in half. Slice ginger.
Step 2: after the frog is bought back, please ask the store to slaughter it, remove its internal organs, peel it, turn its head and claws, and cut it into pieces. Add 1 tablespoon of red sauce, 1 teaspoon of light soy sauce and 1 teaspoon of white sugar to the bowl and marinate for 20 minutes.
Step 3: Heat the oil in the casserole to 50% heat, add garlic, onion and ginger slices and stir-fry, then add frog, celery, green pepper and sausage.
Step 4: Heat the oil in the casserole to 50% heat, stir-fry garlic, onion and ginger slices, and then stir-fry frog, celery, green pepper and sausage.
Step 5: Decorate the dishes.
Thick vermicelli sauce is the focus of this dish. This sauce is mainly fermented from soybeans and flour, with garlic, soy sauce, sugar and spices added.
8: saliva frog
Features: The highlight of this dish lies in the homemade maocai base. The finished product tastes very spicy, and the bullfrog and fish fillets are particularly delicate.
Primary processing:
Step 1: Wash 300g of frog, cut it into 3cm square pieces, add 2g of beef powder and 2g of monosodium glutamate respectively, marinate it with 10g oyster sauce, put it in salad oil heated to 40%, slide it to 80% with low fire, and take out the oil control.
2. Slaughter 1 Siniperca chuatsi (weighing about 600g), cut the fish into two sections, add salt and monosodium glutamate 3g, corn starch 20g and egg white 15g, and mix well.
The preparation method of self-made maocai base material formula;
1. Add 10 kg of rapeseed oil to the pot for refining, add 7.5 kg of butter, add 4 kg of fried ginger slices and garlic seeds, 5 kg of red bean paste, 10 kg of Bazin pepper and spices (70g of fragrant leaves and fennel, 300g of cardamom and star anise).
2. Stir-fry the dried chilies with low fire, add 400g of dried red chilies and 400g of dried green peppers, stir-fry with low fire for 30min, add 500g of spirit Erguotou and fermented grains 1kg, stir evenly, turn off the fire, cool, and then crush with a meat grinder.
note:
Ciba pepper is made of 5 kg of dried Erjing pepper, 3.5 kg of dried Xiaomi pepper No.5 and 1.5 kg of dried bullet pepper.
Start the process:
(1) put150g of homemade maocai seasoning and 300g of Gao Qing soup into a pot and boil. When half of the soup is left, filter off the residue, add 3g of monosodium glutamate, 3g of white pepper powder and 5g of beef powder to taste, add fish fillets and frogs, bring to a boil over medium fire, take out the pot and pour into a container.
(2) Put 200 grams of spicy oil into the pot, and when the pot is heated to 40%, add 35 grams of dried chili 170, 35 grams of dried red chili and 0/5 grams of dried green pepper 15, pour into a container, and sprinkle with 25 grams of celery powder and 25 grams of garlic powder.
9. Miaoxiang Sour Soup Frog
Main materials:
Frog 125g.
Ingredients: 50 grams of green pepper, 50 grams of red pepper, 50 grams of pickled pepper, 30 grams of ginger, 30 grams of garlic, 45 grams of yellow hot sauce and 50 grams of sauerkraut.
Seasoning: Lee Kum Kee Chicken Powder 12g, Lee Kum Kee Caishen Oyster Oil 15g, broth 800g, salt 10g, monosodium glutamate 10g, white vinegar 150g.
Production process:
Step 1: Slaughter the frog, wash it and rinse it with clear water until it changes color.
Step 2: Stir-fry ginger and garlic with rapeseed oil, add hot sauce and season with broth.
Step 3: Put the washed frog blocks into the pot and cook for 5 minutes, then collect the juice on high fire.
Step 4: Add white vinegar before taking out the pot and put it on the plate.
Features: the soup is yellow and thick, sour and delicious, and the frog meat is smooth and tender, with endless aftertaste.
10: Sweet frog in sour soup
Vinegar+water to adjust acid, two sauces to taste.
Main materials:
Bullfrog1000g.
Accessories: lettuce 40g, Pleurotus eryngii slices 40g, cucumber, lettuce, sour radish slices and pickled cabbage slices 30g each.
Seasoning: 50g of white vinegar, 30g of self-adjusted acid water, 30g of fermented rice, 20g of homemade hot sauce, 8g of Merlot hot sauce, millet Chili rings and pepper granules 15g, garlic 10g, ginger slices 5g, pepper 5g, pepper 2g and white sesame 2g.
Production process:
Step 1: Slaughter and clean the bullfrog, peel it and cut it in half vertically, then rinse it for later use.
Step 2: Wash the cucumber, cut it into pieces about 8 cm long, and put it at the bottom of the container with lettuce.
Step 3: Heat the bottom oil in the pot to 40% heat, add garlic seeds and ginger slices to saute until fragrant, add 10g wild pepper and millet pepper rings and 10g pepper granules, saute until fragrant, and rinse with clear water 1750g.
Step 4: Add homemade spicy sauce, Merlot spicy sauce and fermented grains (to make the spicy taste and sour taste in the finished dishes softer and more harmonious), add white vinegar, self-adjusting acid water (10g citric acid and 15g maltose are mixed in a bowl, then poured into boiling water and stirred), then boil, and add sour radish slices and pickled cabbage slices.
Step 5: Then take out the cleaned bullfrog, continue to cook for 2 minutes, and pour it into a plate filled with lettuce and cucumber slices.
Step 6: Heat the pot to 70% heat with red oil, add 5g of millet chili ring, 5g of green pepper, 5g of pepper and 5g of white sesame, stir-fry until fragrant, and pour into the dish.
Self-made Chili sauce: add 30kg salad oil to the pot, heat it to 40%, add 2kg rock sugar to boil, add 1 kg garlic and ginger slices, stir-fry for 20 minutes until red oil is produced, and add150g dried red pepper and 200g pepper to stir-fry until it is about 650.
Wonderful review in the past:
First of all:
Ten delicious red oil formulas, hard earned, each one has a different feeling.
Second:
Ten classic marinade sauces, with a century-old formula, are deeply loved by diners.
Third:
Ten kinds of core sauces in the store are released without reservation and can be taken back at any time. Screen capture collection is recommended.