Stone pot bullfrog
The special method of stone pot dishes, rich and delicious, bullfrog It is a high-protein, low-fat, very low-cholesterol, delicious popular food.
Ingredients: Bullfrog
Ingredients: garlic, ginger slices, small red pepper, yellow gong pepper
Seasoning: bean paste, spicy girl, oil consumption, steamed fish soy sauce, sugar, beer, monosodium glutamate, lard, chili red oil
Method:
Bullfrogs are slaughtered, peeled, chopped, and marinated for 5 minutes with spicy girls, oil, steamed fish soy sauce, and sugar. Small red pepper finely chopped.
Heat the pot into the lard, stir-fry the garlic and ginger in the chili red oil, fry the small red pepper and the yellow pepper and bean paste until fragrant, fry the bullfrog into the shape, pour in the beer and boil, season, collect the juice, and put it in the hot stone pot.
Characteristics: fragrant, spicy, fresh and tender
New pickled pepper bullfrog
"Pickled pepper bullfrog" was originally a very famous Sichuan dish, the traditional method is to stir-fry the pearl pepper, pickled pepper and bean paste, add the broth, and add the bullfrog to stir-fry. However, the Sichuan vegetable oil was too heavy and the flavor was too strong, so we innovated it by making a homemade spicy sauce and then cooking bullfrog in the spicy sauce to make this dish more suitable for the taste of Hunan people.
Ingredients: 2 bullfrogs (about 600 grams), 10 grams of ginger, 10 slices of winter bamboo shoots, 10 grams of fungus, 5 grams of garlic, 5 grams of green garlic, 10 grams of corn starch.
Seasoning: 20 grams of homemade pickled pepper ingredients, 3 grams of chicken essence, 1 gram of monosodium glutamate, a few drops of sesame oil.
Method:
1. Slaughter the bullfrog and remove the internal organs, wash and chop into small pieces, and starch with cornstarch for later use.
2. Slice ginger and garlic, cut green garlic into sections, slice winter bamboo shoots, wash the fungus and set aside.
3. Put oil in the pot and boil until it is 30% hot, then remove the bullfrog after slipping.
4. Leave a little oil at the bottom of the pot with ginger, garlic slices and homemade pickled pepper materials, add 150 grams of water when stir-frying fragrant, boil and then put the winter bamboo shoots, fungus and bullfrog in the pot for 2 minutes, season and sprinkle garlic segments to put it out of the pot and put it on the plate.
Characteristics: Bullfrog is tender, spicy, sour and refreshing.
(Note: The preparation method of homemade pickled pepper material - raw materials: 3 kg of bean paste, 5 kg of spicy sauce, 1 kg of rock sugar, 4 taels of white sugar, 14 kg of salad oil, 2 kg of lard, 1 kg of pickled ginger, 7 kg of wild pepper, 20 grams of five-spice essential oil, 7 kg of pickled pearl pepper, 1 tael of peppercorns, 1 kg of chicken essence.) Method: Put 4 catties of salad oil and 2 catties of lard into the pot, stir the peppercorns in hot oil at temperature, pour in the waterless pickled pepper cut into the size of nail slices, pickled ginger and wild pepper cut into 1 cm pieces, boil for half an hour and pour out. Put 10 catties of salad oil into another pot and cook until it is 70% hot, put in 1 catty of rock sugar and turn off the heat, and dissolve the rock sugar but not bubbling. Stir-fry the bean paste and spicy sauce over low heat for 40 minutes, until the color is red and the water content of the bean paste is not much, pour in the sauce that has just been fried, fry for another 10 minutes on low heat, add 4 taels of white sugar, and then add chicken essence to boil. ）
Specialty Hunan dish - gluttonous frog
Ingredients: 500 grams of net frog meat, 100 grams of cucumber strips, 50 grams of dried chili peppers, 20 grams of shallots, appropriate amount of sesame oil and coriander.
Seasoning: 200 grams of gluttonous base, 200 grams of homemade brine, 5 grams of oyster sauce, 2 grams of salt, 8 grams of monosodium glutamate, 4 grams of chicken powder, 20 grams of garlic and ginger slices.
Gluttonous Base Recipe (80 servings):
2 kilograms of chili pepper knots into a pot of boiling water, drain the water, put it into a blender and grind it into a puree, make glutinous peppers; 400 grams of Pixian bean paste and chop it finely; 200 grams of ginger and break it; 60 grams of star anise, 30 grams of cinnamon bark and break it; 20 grams of grass fruit and break it; 5500 grams of lettuce seed oil and let it cool after it is ripe. Put the wok on the fire, pour 500 grams of rapeseed oil and cooked lard to heat, put in ginger pieces, 500 grams of garlic and stir-fry until fragrant, add glutinous chili pepper and Pixian bean paste, turn to low heat and stir-fry with a spatula for 1.5 hours until the water vapor is dry, then add star anise, 20 grams of kaempfer, 50 grams of cumin, 10 grams of cinnamon, grass fruit, bay leaves, 5 grams of male cloves, 8 grams of long pepper and continue to fry for half an hour, until the fragrance overflows and the color is brown and red, stir-fry 400 grams of Sichuan pepper, cover and simmer from the fire, and become a red soup base after cooling.
Homemade brine recipe (20 servings):
Put the pot on the fire, add 100 grams of peanut oil and boil until it is hot, stir-fry the marinade over low heat (50 grams of ginger, garlic, green pepper, dried perilla, 30 grams of shallots and peppercorns, 1 package of marinade = 300 grams, add 1 kg of broth, 4 kg of water to boil over high heat, change to low heat and boil for 60 minutes, and remove the marinade residue.
Directions:
(1) Wash the meat of the frog and cut each into four pieces.
(2) Put the pot on the fire, add 50 grams of salad oil and cook until it is hot, add the gluttonous base and fry until fragrant, pour in the homemade brine, boil over high heat, add frog meat, add oyster sauce, salt, monosodium glutamate, chicken powder, garlic, ginger slices, change to low heat and simmer, add cucumber strips, shallots, sesame oil and cook for 1 minute, get out of the pot and put on a plate.
(3) Put 10 grams of salad oil in the pot, cook until 5 hot, add dried chili peppers and fry until fragrant, pour on a plate, and garnish with coriander
Old altar pickles roasted bullfrog
Ingredients: Bullfrog
Ingredients: round pickled pepper and old altar kimchi
Seasoning: watercress, spicy girl, oil consumption, salt, sugar, monosodium glutamate, ginger rice, garlic, 35 grams of dry starch, spicy sauce, red oil, chicken powder, pepper, Huadiao wine
Method:
After the bullfrog is slaughtered, peel and wash, cut into pieces weighing about 3 grams, mix in Huadiao wine, sugar, chicken powder, refined salt code flavor, marinate for 15 minutes and set aside;
Put tea oil in the pot, stir ginger rice, garlic, bean paste, spicy girl, spicy sauce, pickled pepper, kimchi, boil in the broth to taste, add bullfrog, and cook.
Characteristics: The bullfrog is fresh and tender, and the taste is sour and spicy.
Steamed bullfrog with chopped pepper taro
Bullfrog and taro are seasoned and put into the cage to be steamed and matured, one is to maintain the original taste of the raw materials to the greatest extent, and the other is that the bullfrog is matured at one time without going through procedures such as lubricating oil and boiling water, which is easier to ensure that the meat quality of the bullfrog is fresh and tender.
Ingredients: 350 grams of bullfrog, 200 grams of peeled taro (i.e. small taro).
Seasoning: 30 grams of chopped pepper, 40 grams of Shanli Xiang brand perfume black bean, 15 grams of ginger rice, 15 grams of garlic, 35 grams of dry starch, 20 grams of spicy sauce, 50 grams of red oil, chicken powder, pepper, Huadiao wine, coriander leaves, 5 grams of monosodium glutamate, 8 grams of refined salt, 3 grams of sugar.
Production:
1. After slaughtering, peel and wash the bullfrog, cut it into pieces weighing about 3 grams, mix in Huadiao wine, ginger rice, garlic rice, spicy sauce, pepper, sugar, chicken powder, 3 grams of refined salt code flavor, marinate for 15 minutes and set aside;
2. Wash the taro, add 5 grams of salt to taste, put it in a pot of boiling water and cook over high heat for 5 minutes, remove it and dry it, then mix in monosodium glutamate to taste and set aside.
3. Put the pickled bullfrog into the plate, place the boiled taro around it, sprinkle chopped peppers, mix in 30 grams of red oil, steam on high heat for 6 minutes, and put coriander leaves after taking it out. Do you want to learn to cook? Pay attention to the WeChat public account: cookbook101, and teach you to cook with pictures and texts! You can also add the WeChat jay_wjj edited by our beautiful women
Features: Bullfrog is delicate, taro is smooth, spicy and palatable.
Note: The meat of bullfrogs is tender and tender, so dry starch must be patted before steaming, otherwise the meat of the bullfrog after steaming will lose a lot of water, and the taste will become woody.
Spicy tea oil bullfrog
Ingredients: bullfrog, green and red peppers
Seasoning: bell pepper, chives, ginger, garlic, corn starch, salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar, chili oil, spicy girl sauce, bean paste, millet pepper, tea oil
Method:
1. Wash and chop the bullfrog, add green onions, ginger, cooking wine, and salt to marinate for 20 minutes, starch with cornstarch, and cut green and red peppers into rings
2. Put oil in the pot 5 into heat, put in the bullfrog slip 7 mature and take out.
3. Add tea oil to the pot, put green onions, ginger, garlic, bell peppers, spicy girl sauce, bean paste, millet peppers, green and red peppers and stir-fry the fragrance, add bullfrogs, cooking wine, stock and seasonings to low heat until the bullfrogs are ripe, put the chicken essence to adjust the taste, collect the juice, pour red oil and put it in a pot.
Features: Based on the "spicy" in the characteristics of Hunan cuisine, combined with the local flavor of Zhangjiajie, it has the characteristics of tender but not rotten, spicy but not spicy, thick but not thick, and original flavor.
Camellia oil is the oil squeezed from the seeds of the Camellia oleifera tree. According to traditional Chinese medicine, long-term consumption of tea oil can reduce cholesterol in the human serum, and has obvious curative effects on hypertension, cardiovascular, cerebrovascular, obesity and other diseases. At the same time, it also has the effect of skin care, the digestion and absorption rate is as high as 98% or more, camellia oil in the mainland has been a royal tribute, first seen in Li Shizhen's "Compendium of Materia Medica", many medical books also record the dual function of tea oil for dietary therapy.
Dry pot spicy bullfrog
Ingredients: 500 grams of baby bullfrog, 200 grams of lettuce seed oil, 80 grams of fresh peppers, 150 grams of dried chili peppers, 50 grams of pickled ginger slices, 400 grams of spicy oil, 100 grams of spicy base, one egg, 10 grams of starch, 10 grams of green onions, appropriate amount of sesame seeds (fried), 400 grams of lettuce strips or 300 grams of cucumber strips.
Seasoning: 5 grams of salt, 5 grams of monosodium glutamate, 8 grams of cooking wine.
Production:
1. First kill and wash the baby bullfrog, peel it, put in starch, egg white, cooking wine, and salt in the refrigerator for 30 minutes for later use.
2. When the lettuce oil is refined to remove the fishy smell of the vegetables and cooled to about 60%, fry the delicious frogs in the pot over low heat until they are set.
3. Leave the bottom oil in the pot, add ginger slices, green onion slices, spicy base, fresh peppers, and dried chili peppers and fry over low heat until the fragrance slowly overflows, add the slippery frog and stir-fry over medium heat for about 3 minutes, then add spicy oil, monosodium glutamate and a small amount of water (about 100 grams) and simmer for about 1 minute, and turn it into another spare hot pot (put the washed cucumber strips or lettuce strips into it in advance), and sprinkle with sesame seeds.
Note: When frying frogs, be sure to stir-fry quickly, otherwise the frog meat is too old (the frog must be a whole tender frog with skin and internal organs), lose its freshness, and add too much water to the pot, otherwise the spicy flavor will not be prominent.
Features: Different from the traditional hot pot, it is a casual new dry pot, and the bullfrog can also be added to the soup to eat other raw materials.
To prepare the spicy sauce:
Spices: cumin 10 grams, wood fragrance 5 grams, licorice 3 grams, angelica angelica 5 grams, branch yellow 10 grams, saffron 3 grams, kaempfera 5 grams, cloves 3 grams, angelica sinensis 10 grams, jatamansi 10 grams, coriander seeds 10 grams, vanilla 5 grams, wolfberry 8 grams, Sichuan pepper 10 grams, sand kernel 10, grass cardamom 5 grams, cinnamon 10 grams, tangerine peel 5 grams, sea cucumber 5 grams, comfrey 3 grams, jade fruit 8 grams, white cardamom 20 grams, sesame seeds 5 grams, good ginger 5 grams, grass fruit 10 grams, jade bamboo (also called mountain bell, jade ginseng, produced in the Northeast) 5 grams, star anise 20 grams.
Other ingredients: 25 kg of rapeseed oil, 5 kg of Pixian bean paste, 7.5 kg of chili pepper, 1.5 kg of ginger, green onion and garlic,
Method:
1. Dry (or dry) the spices in boiling water to remove impurities and beat them into powder.
2. Put rapeseed oil in the pot, boil to 8 hot, turn off the heat, soak ginger, green onion and garlic until the flavor is dry and fragrant, then put the rapeseed oil on the fire, put it into the glutinous pepper and Pixian bean paste over medium heat to boil out the water, add spice powder, and fry on low heat for about 40 minutes until fragrant.
Refining of spicy oil:
1 kg of lettuce oil and 500 grams of salad oil are boiled in a ratio of 2:1 to remove the fishy smell of vegetables, remove from the fire, and when the oil temperature drops to fifty percent of the oil temperature, add 100 grams of green onion (including green onion white and green onion leaves, because green onion leaves can also produce onion fragrance, and save costs) and 250 grams of chili pepper (including two catties of chili peppers, bullet chili peppers, pickled peppers, of which two catties of chili peppers are slightly more, and the amount of pickled peppers is slightly less. Not dry spicy taste) boil over high heat to remove the water, turn to low heat and boil for about 10 minutes until the chili pepper is dry and fragrant, then add 150 grams of red oil watercress, 100 grams of pickled ginger, boil over high heat to remove the water, turn to low heat and boil for about 15 minutes, then add 4-5 star anise, 7-8 Sannai, 2 grams of spirit grass (do not add more spices, otherwise the fragrance is too mixed) boil for about 30 minutes on low heat until the aroma is overflowing and the oil color is red and clear, beat off the dregs, and leave the oil to serve.
Preparation of spicy base:
It is the same as the hot pot base, but it is necessary to add more chili peppers and pickled ginger to highlight the fragrant and spicy personality.
Ingredients: 2 kg of glutinous chili pepper, 2 kg of pickled chili pepper, 1 kg of Pixian bean paste, 1 kg of pickled ginger, 1 kg of green onion, 200 grams of ginger, 300 grams of garlic, 50 grams of rock sugar, 50 grams of star anise, 30 grams of Sannai, 25 grams of Lingcao, 20 grams of Angelica dahurica, 20 grams of sand ginger, 1 kg of dried chili peppers, 10 kg of rapeseed oil, 5 kg of salad oil.
I'm afraid of not spicy bullfrogs
Ingredients: 450 grams of bullfrog.
Seasoning: 3 grams of chives, ginger slices, coriander, chicken powder, 20 grams of secret red soup, 10 grams of salad oil, scallion oil, dried chili peppers, 5 grams of monosodium glutamate and sugar.
Secret Red Soup Recipe Making:
First of all, 30 grams of dried chili peppers are made into large slices with a stirring machine, then 20 grams of perilla, 2 grams of chives leaves, cinnamon, white buttons, and bay leaves, 8 grams of salt, 20 grams of spicy girls, 1 gram of vanilla, 3 bay leaves, 1 star anise, 2 cloves, wrapped in gauze, put into a pot with the prepared dried chili peppers, add water and simmer for 2 hours.
Method:
(1) Cut the slaughtered and peeled bullfrog into small pieces and put it into a pot of boiling water for later use.
(2) Add scallion oil from the pot, stir-fry the green onion and ginger slices in the pot, boil the secret red soup, add the bullfrog pieces, season with salt, monosodium glutamate, chicken powder, sugar, and green onions, and finally put them in a hot stone pot and sprinkle with coriander and chives.
Features: The meat of the bullfrog is tender, appetizing and refreshing.
The key: The raw materials are cooked with fresh bullfrogs, and the peppers are chopped to make the spiciness fully evaporate
Bashu bullfrog
Ingredients: 3 bullfrogs (about 1 kg, 800 grams of net meat).
Seasoning: 30 grams of dried chili pepper, 10 grams of sesame pepper, 3 grams of Sichuan pepper, 5 grams of fresh flower pepper, 1 gram of sesame seeds, 20 grams of light soy sauce, 20 grams of spicy sauce, 5 grams of salt, 5 grams of Sichuan hot girl, 5 grams of Lao Gan Ma, 10 grams of monosodium glutamate, 15 grams of chicken essence, 5 grams of sugar, 15 grams of wild pepper, 15 grams of pickled ginger, 3 grams of dark soy sauce, 10 grams of Shao wine, 5 grams of Donggu soy sauce, 10 grams of fresh tea tree mushrooms, 10 grams of loofah, 10 grams of cucumber, 1 egg white, 1 kg of salad oil (actual consumption of 30 grams).
Production:
1. Chop the net bullfrog into pieces (one bullfrog is divided into eight pieces) and marinate with salt, monosodium glutamate and egg white for 5 minutes. Put the fresh tea tree mushrooms and loofah in the water and set aside.
2. Put the marinated bullfrog into 90 degrees oil and row until it is eight ripe and out of the pot.
3. Leave the bottom oil in the pot, add the sesame pepper, dried chili pepper and bean paste at 80 degrees, keep the oil temperature at about 100 degrees, stir-fry for 2 minutes until fragrant, add the broth, put in the slippery bullfrog, add the remaining seasonings, cook for 1 minute on high heat, add the tea tree mushroom, loofah, cucumber, stir-fry evenly, and finally pour 20 grams of oil, and add the flower pepper.
Features: Boiling on the table, warm atmosphere, spicy taste, comprehensive flavor type.
Bad juice bullfrog
Process: Bullfrog knife processing → oil → frying→ mixed with soup→ seasoning → serving
Method:
1. Slaughter and wash 4 live bullfrogs (weighing about 1 kg), chop them into pieces, add 10 grams of cooking wine, 2 grams of refined salt and sugar, 4 grams of soy sauce and marinate for 10 minutes, blanch 100 grams of soybean sprouts, cut 50 grams of sour radish into strips, change the knife at will with 40 grams of pickled cabbage, cut 50 grams of pickled ginger into slices, 15 grams of fresh bell pepper and garlic sprouts and cut them into inch sections for later use.
2. Put the pot on the fire, add 1 kg of salad oil and burn until it is hot, fry the bullfrog until it is broken, and then remove it. 30 grams of bottom oil in the original pot, 40 grams of glutinous chili peppers, 20 grams of bean paste, 15 grams of mash juice to fry the fragrance, 15 grams of green onions, 20 grams of garlic cloves, 200 grams of bell peppers, 50 grams of pickled ginger, sour radish, pickled cabbage and stir-fry until fragrant, add 450 grams of fresh soup to boil, put 3 grams of salt and monosodium glutamate, 2 grams of pepper noodles, 8 grams of five-spice powder to taste, put the beauty pepper section and fry it slightly when the water is dry, pour in 10 grams of red oil, pour it into the hot pot with soybean sprouts, sprinkle with garlic sprouts.