Stone pot frog boy
Peculiarity:
The spicy flavor is strong, the meat is tender and delicious, and the beans absorb enough juice, so they are particularly dry and fragrant.
Ingredients:
American Bullfrog Baby 400 grams.
Accessories:
150 grams of dried beans, dried sea pepper section, garlic sprouts, ginger, garlic, pickled pepper.
Seasoning:
Beer, spicy sauce, Sichuan pepper, salt, monosodium glutamate, chicken essence, pepper, sugar, rice wine, starch, red oil, sesame oil, fresh soup.
Directions:
1. Slaughter the bullfrog cubs, chop them, add green onions, ginger, beer and salt and marinate for 20 minutes.
2. After the dry bar bean hair is prepared, change the inch section, boil the water and set aside, wash the garlic seedlings and change the horse-ear shape, and chop the ginger and garlic finely and set aside.
3. Sizing the bullfrog baby with starch, slide it into warm oil until it is six mature, remove the oil control and heat it with the bottom oil, add the dried sea pepper, pickled pepper, Sichuan pepper, ginger and garlic to stir fragrant, add fresh soup, add the bullfrog boy, dry bar beans, add salt, monosodium glutamate, chicken essence, pepper, sugar, butter slightly burned into the flavor, put it into the burned stone pot, pour red oil and sesame oil.
制作诀窍:
Bullfrog meat is delicate, so the cooking time should not be long, otherwise the bullfrog meat will be old and tough, affecting the taste of the finished dish, the use of beer, because it can not only remove the fishy smell of frog boys, but also make its meat more delicious.
Tea bowl foie gras and shrimp steamed eggs
Ingredient:
150 grams of eggs, 5 grams of foie gras, 5 grams of shrimp, 3 grams of chopped green onions, 5 grams of salt, 3 grams of flavored powder, 3 grams of chicken broth mix, 10 grams of peanut oil, 10 grams of homemade soy sauce.
Method:
1. Beat the eggs into a bowl, add the same amount of water as the eggs, and then add salt, flavor powder and chicken powder to mix evenly.
2. Then pour it into a deep dish, don't pour it all when you pour it, leave 20 grams for later use, now put it in the steamer, and look at the size of the steam after steaming, about 10 minutes.
3. Oiled shrimp and foie gras until fragrant.
4. After steaming the eggs, take them out, put the shrimp and foie gras on top of the eggs, then pour the eggs you just left in and steam them for another 2 minutes.
5. Finally, put a handful of chopped green onions on top of the eggs, heat the peanut oil to 70 degrees, pour it on top of the chopped green onions, and add soy sauce to serve.
Kimchi clams
Material:
2000 grams of clams, 40 grams of minced ginger, 60 grams of minced garlic, 500 grams of minced kimchi, 8 grams of wasabi, 70 grams of wild pepper water, 30 grams of Fortuna oyster sauce, 10 grams of Donggu Yipinxian, 10 grams of balsamic vinegar, half a lemon (squeezed juice), 25 grams of monosodium glutamate, 7 grams of sugar, 165 grams of kimchi water, all the above ingredients are mixed together and stirred evenly for later use.
the production process;
Spit out all the sand, put the clams in cold water, you slowly heat and cook until they are cooked thoroughly, soak them in ice water, drain the water, pour them into the sauce, and soak them for three hours.
kimchi water recipe;
1350 grams of wild pepper water, 1500 grams of purified water, 210 grams of Dingfeng white vinegar, 20 grams of cinnamon, 5 grams of bay leaves, 10 grams of star anise, 200 grams of rock sugar, 80 grams of green onions, 300 grams of wild pepper, 40 grams of salt, 60 grams of monosodium glutamate, 20 grams of Sichuan pepper, 30 grams of garlic slices, 30 grams of herb parsley, 50 grams of fresh millet spicy sections, 15 grams of new generation of dried chili peppers, 20 grams of new generation of chili peppers, a lemon (sliced), all the above ingredients are mixed together and stirred evenly for later use.
the production process;
Crush two cabbages (or baby cabbage) by hand, add 50 grams of salt, mix well and marinate for six hours, squeeze out the water, and soak in the sauce for 24 hours.