#秋日生活打卡季#
As the old saying goes, "When a bullfrog jumps high, it tastes great." In the lively night market, the lights are brilliant, the voices are boiling, and there is a long queue in front of a small stall called "Frog Sound". The stall owner, Lao Li, a middle-aged man with a weathered face, is very busy.
"Lao Li, why is your spicy bullfrog so fragrant?" A regular customer asked as he stood in line.
"Haha, this is an ancestral secret recipe, my Lao Li's craftsmanship, that's a must!" Lao Li replied proudly while stir-frying the bullfrog in the pot.
"Hey, I heard that Lao Wang next door also opened a bullfrog stall, and the business is also good." Another customer interjected.
Lao Li's brows furrowed, and the shovel in his hand paused, but he quickly regained his confident smile: "Then Lao Wang's craftsmanship is far from me!" ”
At this moment, a young man squeezed into the crowd and shouted: "Lao Li, your bullfrog is so spicy, my girlfriend can't stand it after eating it!" ”
Lao Li's face changed, and he knew that this was his biggest challenge. He took a deep breath and decided to use his craft to conquer everyone's taste buds.
Description:
Spicy bullfrog, a traditional delicacy originating from the Sichuan-Chongqing region, has conquered the taste buds of countless diners with its unique spicy flavor. It is not just a dish, but also a culture, an attitude to life. In Sichuan and Chongqing, bullfrogs are not only a delicacy on the table, but also a medium for people's emotional communication.
The meat of the bullfrog is tender and spicy, and every bite is a challenge to the taste buds. The red oil is tumbling, the peppercorns are jumping, and the enthusiasm of the peppers makes this dish full of vitality. It is not only a taste, but also a transmission of emotions, a love of life.
Cooking process:
Ingredients:
- Bullfrog 500 grams
- 20 grams of dried chili peppers
- Sichuan pepper 10 grams
- Ginger 20 grams
- Garlic 20 grams
- 2 green onions
- Pixian bean paste 30 grams
- Cooking wine 20 ml
- Salt to taste
- Sugar to taste
- Cooking oil to taste
Step 1: Prepare the bullfrog. Wash the bullfrog, remove the skin and guts, and cut into cubes. The key point of this step is that the bullfrog should be handled carefully, remove the blood and water, and ensure the deliciousness of the meat.
Step 2: Marinate the bullfrog. Marinate the bullfrog cubes in cooking wine, salt, and ginger slices for 10 minutes to remove the fishy flavor.
Step 3: Prepare excipients. Cut the dried chili peppers into sections, slice the peppercorns, ginger and garlic, and cut the green onions into sections for later use.
Step 4: Stir-fry the base. Add oil to the pot, add Sichuan peppercorns, dried chili peppers, ginger slices, garlic slices and stir-fry until fragrant.
Step 5: Stir-fry the bullfrog. Place the marinated bullfrog cubes in a pan and stir-fry quickly until browned.
Step 6: Season. Add Pixian bean paste, cooking wine, sugar, and continue to stir-fry evenly, so that the bullfrog can fully absorb the flavor of the seasoning.
Step 7: Remove from the pot. Finally, add the green onions, stir-fry evenly, and then remove from the pan and serve on a plate.
Regional Flavors:
In the Sichuan-Chongqing region, the spicy bullfrog is the darling of the night market. And in Hunan, people prefer to cook bullfrogs with chopped peppers, which has a unique sour and spicy taste. In Guangdong, people pay more attention to the freshness and tenderness of bullfrogs, and will use clear soup to cook, which retains the original taste of bullfrogs.
Cooking Tips:
- The handling of bullfrogs is very critical, and it must be fishy and bloody.
- When marinating bullfrogs, the ratio of cooking wine and salt should be moderate, too much will mask the umami taste of bullfrogs.
- When frying the base, the heat should be well controlled, and avoid stir-frying peppercorns and chili peppers.
- When the bullfrog is stir-fried, it should be stir-fried quickly to avoid the meat becoming old.
- Adding green onions before cooking can increase the aroma of the dish.
Popular Science Knowledge:
- Native to North America and later introduced to China, bullfrogs are popular for their delicious meat.
- Bullfrogs are highly nutritious and rich in protein and trace elements.
- In China, bullfrogs are cooked in a variety of ways, in addition to spicy, there are also braised and steamed.
- In Chinese culture, bullfrogs have the symbolic meaning of "auspiciousness" and often appear on the holiday table.
Spicy bullfrog, this challenging and passionate dish, with its unique flavor, has conquered the taste buds of countless diners. Its spicy and fresh aroma makes people have an endless aftertaste. Try cooking this dish at home, not only to enjoy the fun of cooking, but also to experience the food culture of the Sichuan-Chongqing region.
Question interaction:
- Which flavor of bullfrog do you prefer? Spicy, chopped pepper or steamed?
- What are some unique techniques or tips for cooking bullfrogs?
- Which part of a bullfrog do you think is the best?
- Have you tried cooking bullfrogs at home? Tell us about your experience.
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.