#冬日生活打卡季#
The dry pot bullfrog full of flavor is simple to make, satisfying the cravings and delicious, and you will never forget to eat it once
Dry-pot bullfrog, a mouth-watering delicacy. It is said that this dish was first created by a chef named Sister Zhang, and it became a popular classic dish in the 90s of the last century. It's kind of interesting to tell the story.
At that time, Sister Zhang was a chef in a tavern, although her skills were not superb, but every time she made a dish, she always made guests eat with relish, and the tavern was often crowded with diners. Her dedication to cooking has led her to be creative, and when she thinks about how to create a dish that will satisfy the taste buds of her diners, she has an idea to combine beef and frog meat and try to stir-fry them into a delicious dish. After repeated trials and improvements, she finally concocted this appetizing dry pot bullfrog.
Nowadays, the dry pot bullfrog has become one of the signature dishes of many time-honored restaurants. Among them, there is a restaurant called "Old House", which is opened in a small alley in the center of the city. This restaurant has an antique atmosphere and is frequented by diners every day. I decided to visit this long-established restaurant to discover the unique flavor of the dry pot bullfrog.
When I entered the old house, I was fascinated by the interior of the store. The woody long table is filled with delicious home-cooked dishes, and the most striking thing is, of course, the steaming dry pot bullfrog. I approached the proprietress and she told me leisurely, "The bullfrogs we use are all fresh frog meat caught from the lake and specially treated to remove the fishy smell." "Hearing this, I look forward to this dish even more.
The cooking method of dry pot bullfrog is divided into two steps: first marinate the bullfrog meat evenly with cooking wine, salt, and cornstarch, and then put the marinated bullfrog meat into the pot and dry fry. During the dry frying process, the meat of the bullfrog will become more tender, and at the same time, it will release a rich bullfrog aroma, which will make you appetizing.
However, I found a few things that could be optimized during the cooking process. First of all, when marinating the bullfrog meat, I added an appropriate amount of soy sauce and vinegar to increase the sweet and sour flavor of the dish and make the whole dish more refreshing. Secondly, in the process of dry stir-frying, I added some of my own secret sauce to enhance the overall taste of the whole dish. This improvement makes the taste of the dry pot bullfrog more rich and diverse.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.