Pigeon play bullfrog
Ingredients: 500 g of pigeon breast meat.
Ingredients: 300 g bullfrog, 200 g corn shoots, bread crumbs, 50 g eggs.
Seasoning: salt, rice wine, wet starch, green onion, ginger 20 grams each, rock sugar 30 grams, sugar, soy sauce, sesame oil 10 grams each, monosodium glutamate, pepper 5 grams each, dry starch 100 grams, broth 500 ml, cooked lard 1000 grams (consumption of 150 grams).
make
Cut the pigeon breast into a cross knife on one side and cut it into strips 6 cm long and 1 cm wide. Blanch the corn shoots and remove them from the dish. Remove the bones of the bullfrog legs, cut them slightly (not cut), add salt (10 grams), soy sauce (5 grams), rice wine (10 grams), sugar, green onion (10 grams), ginger (10 grams) marinate, heat a frying pan, pour lard (50 grams), sauté the pigeon breast, and dry the salt (10 grams). Another wok, human lard (20 grams), sautéed with rock sugar until it bubbles, pour human soy sauce (5 grams) to make sugar color, pour pigeon breast and broth, green onion (10 grams), ginger (10 grams), rice wine (10 grams), cover and stew for 1 hour, shoot bullfrogs with thousands of starches, drag on egg juice, roll the bread residue, fry the human oil pan to a golden brown, take out the fence and place it on the edge of the corn shoot plate. Remove the onion and ginger from the refined pigeon breast, add human monosodium glutamate and pepper, use wet starch to outline the mustard, drizzle with sesame oil, and pour it on the corn shoots.
Pickled pepper bullfrog
Ingredients: Bullfrog 500 g, green onion 150 g, salad oil 200 g, cooking wine 10 g, pickled ginger 10 g, refined salt 1 g, green onion 150 g, monosodium glutamate 2 g, pickled red pepper 150 g, pepper 1 g, dried bean powder 20 g.
Bullfrogs are slaughtered, peeled, offaled, washed, chopped into pieces, and flavored with salt, pepper, dried bean powder, and cooking wine. Pickled red peppers are cut into knots, the green onions are washed and cut into knots, the pickled ginger is cut into ginger rice, the oil is heated in a wok until it is 70% hot, and the bullfrog is slipped off and fished out raw. Heat a little oil in the wok, stir-fry the ginger rice and pickled pepper to make the aroma, put the bullfrog, cook the cooking wine, put the MSG, the green onion knot and turn the pot to plate.
Dry pot spicy bullfrog
Ingredients: 500 g calfrog, 200 g lettuce oil, 80 g flower pepper, 150 g dried chili knots, 50 g sliced ginger, 400 g spicy oil, 100 g spicy base, 1 egg, 10 g starch, 10 g shallots, sesame seeds (fried), lettuce strips 400 g or cucumber strips 300 g.
Seasoning: salt 5 g, monosodium glutamate 5 g, cooking wine 8 g.
First wash the calfrog, peel, put in starch, egg white, cooking wine, salt into the refrigerator to taste for 30 minutes, the lettuce oil refined to remove the fishy taste of the dish after cooling to about 60%, the yard of the good frog into the pot in the medium heat frying until set, the pot left the bottom oil, down into the ginger slices, green onion slices, spicy sauce, flower pepper, dried pepper festival small heat fry until there is a fragrance slowly overflowing, add the slippery frog medium heat stir-fry for about 3 minutes, then add spicy oil, monosodium glutamate and a small amount of water (about 100 grams) simmer for about 1 minute, Turn into another side dish (put the washed cucumber strips or lettuce strips in advance) and sprinkle with sesame seeds.
When frying frogs, be sure to stir-fry quickly, otherwise the frog meat is too old (the frog must be a whole tender frog that is peeled and de-viscerated), loses its fresh taste, and does not add too much water to the pot, otherwise the spicy taste is not prominent.
Spicy sauce
Spices: Cumin 10 g, Wood Fragrant 5 g, Licorice Root 3 g, Bai Zhi 5 g, Branch Yellow 10 g, Saffron 3 g, Shannai 5 g, Cloves 3 g, Angelica 10 g, Gansong 10 g, Coriander Seed 10 g, Vanilla 5 g, Goji Berry 8 g, Peppercorn 10 g, Sand Kernel 10 g, Herb 5 g, Cinnamon 10 g, Tangerine Peel 5 g, Sand Ginseng 5 g, Comfrey 3 g, Jade Fruit 8 g, White Pomegrass 20 g, Sesame Seeds 5 g, Liang Ginger 5 g, Grass Fruit 10 g, Jade Bamboo (also known as mountain bells, jade ginseng, produced in northeast) 5 g, Star anise 20 grams: rapeseed oil 25 kg, Pixian watercress 5 kg, fin rake pepper 7.5 kg, ginger, green onion, garlic 1.5 kg each,
Preparation method: Spices are boiled to remove impurities and dried (or dried) after beating into powder, pot rapeseed oil, when burning to 80% heat, turn off the heat, soak ginger, green onion, garlic until the flavor and dry incense, then fish out the rapeseed oil, put into the rice dumpling pepper, Pixian watercress medium heat to boil out the water, under the spice powder, low heat fry for about 40 minutes until fragrant.
Extraction of spicy oil
1 kg of lettuce oil and 500 grams of salad oil are cooked in a 2:1 ratio to remove the fishy taste of vegetables, away from the fire, when the oil temperature drops to 50% of the oil temperature, add 100 grams of green onions (including green onion white and green onion leaves, because the green onion leaves can also produce onion flavor, and save costs) and 250 grams of chili peppers (including two pounds of peppers, bullet peppers, pickled peppers, of which two pounds of peppers are slightly more, the amount of pickled peppers is slightly less, the purpose of adding pickled peppers is to produce a non-irritating, non-dry spicy taste) Boil the water on high heat, turn the heat to simmer for about 10 minutes until the pepper is dry, Then add 150 grams of red oil watercress, 100 grams of pickled ginger, boil the water on high heat, turn the heat to a 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 aroma is too mixed) Simmer for about 30 minutes until the aroma is overflowing and the oil is red and bright, clear, beat off the dregs, leave the oil to make.
Spicy base
Ingredients: 2 kg of rice dumpling chili pepper, 2 kg of minced chili pepper, 1 kg of pixian watercress, 1 kg of pickled ginger, 1 kg of green onion, 200 g of ginger slices, 300 g of garlic, 50 g of rock sugar, 50 g of star anise, 30 g of Sannai, 25 g of lingcao, 20 g of baizhi, 20 g of sand ginger, 1 kg of dried chili pepper knots, 10 kg of rapeseed oil, 5 kg of salad oil.
Black pepper frog
Ingredients: 600 grams of bullfrog, 150 grams of green shoots and lotus flakes, 50 grams of potatoes and red peppers.
Seasoning; Small ingredients (50 grams of ginger, 30 grams of shallots, 20 grams of garlic), 20 grams of green peppercorns, dried chili peppers, secret bullfrog spice sauce, 1 kg of salad oil (about 80 grams), ingredient A (salt, monosodium glutamate 8 grams each, rice wine 10 grams, medium coarse black pepper crushed 15 grams), corn starch 60 grams, red oil 50 grams, watercress sauce 30 grams, spicy oil 80 grams, ingredient B (salt, chicken essence, monosodium glutamate 5 grams each).
Bullfrog slaughter and cure, Peel and chop into 2.5 cm square pieces, wash and use a dry towel to absorb the water. Potatoes cut thin slices, rinse and de-starch with water; put in the salad oil in the pot, burn until it is 40% hot, put the potato chips under it, fry on low heat until golden crisp and fish out. When the oil temperature is reduced to 40% heat, add lotus slices and lettuce strips, soak in low heat and fry for half a minute, then remove the oil control. Put special spicy oil in the pot, when it is 30% or 40% hot, add green peppercorns and dried chili peppers, sauté over low heat until fragrant, then put the small ingredients into the sautéing, add the copied bean paste, the secret bullfrog spice sauce, stir-fry incense, put all the raw materials on high heat and stir-fry, add ingredient B to season, and put the pot on the plate.
Spicy oil
Method: Put 50 kg of cooked vegetable oil in the pot, heat to 50% heat, add 1 kg of green onion and ginger, 250 g of garlic, simmer over medium heat for about 50 minutes, fish out the residue, then change to low heat, add 2500 g of rice dumplings, continue to fry for 5 minutes, cook in 250 g of white wine, stir-fry over low heat until the raw materials are quick to dry when the ingredients are quick to dry, add spices (white cardamom, tangerine peel 50 g each, cumin, mountain chestnut 30 g, cinnamon, sand kernel, cumin, grass fruit, fragrant leaves 20 g each, cloves 10 g, fragrant fruit, licorice, 5 grams each of row grass, lemongrass, 100 grams of star anise), continue to stir-fry over low heat. When the raw materials reach 90% dry, add 250 grams of peppercorns, sauté over low heat for 20 minutes, let the oil cool completely from the heat, add 100 grams of comfrey, soak for 2 days, filter and take the oil.
Watercress sauce
Method: Pixian watercress 500 grams minced; put 300 grams of salad oil in the pot, when it is 30% or 40% hot, add 25 grams of minced raw garlic and 25 grams of minced ginger to stir-fry, add Pixian bean paste, sauté over low heat until fragrant, leave the heat.
Secret bullfrog spice sauce
After mixing spices (40 grams each of white cardamom and cumin, 20 grams of red cardamom, coriander seeds, nutmeg, grass and fruit, 60 grams of mountain oak, sand kernels, cinnamon, fragrant leaves, chopped pepper, tangerine peel, 80 grams of star anise and cumin grains, 50 grams of licorice, 30 grams of cloves and peppercorns, 10 grams each of woolly peach, dried pepper, spirit grass, row grass, cucumber, green fruit, wood fragrance, and 5 grams of lemongrass) into the crusher and crushed. Add salad oil in the pot, when it is 30% hot, add spice powder (the ratio of grease and spice powder is 1:1), sauté over low heat until fragrant, let cool from the heat, and then use.
Mountain pepper bullfrog
Ingredients: 350 grams of bullfrog meat 100 grams of cucumber 20 grams of water black fungus 20 grams of wild mountain pepper 25 grams of wild mountain pepper water 1 egg white Dry starch, refined salt, cooking wine each appropriate amount of refined oil 200 grams (about 100 grams)
Method of production
Wash the frog meat, chop it into 5 cm pieces, rinse the blood with water, and then sizing it with fine salt, egg white, and dry starch; wash the cucumber and cut into diamond-shaped pieces; and remove the stem of the wild mountain pepper. Net pot on the heat, into the refined oil to burn to 30% or 40% heat, down into the bullfrog block, with chopsticks to scatter, fry until the surface is white, decant the excess grease, and then cook into the cooking wine, pour into the wild mountain pepper, wood ear, stir-fry the aroma, mix the appropriate amount of water, boil after the transfer of fine salt, wild mountain pepper water, down into the cucumber block, slightly burn out of the pot, into a glass of nest plate can be.
Dry sautéed bullfrog
Raw materials: frog head, frog feet and frog bones more bullfrog meat 250 grams green pepper, red pepper 20 grams each Peppercorn 5 grams of fine salt, soy sauce, sugar, cooking wine each appropriate amount of refined oil 50 grams of green onion knots
Wash the bullfrog meat, chop it into cubes of about 3 cm, mix it with fine salt and cooking wine, wash it with green and red peppers, and cut into horse ear shapes. Heat the net pot, put in the refined oil to burn until it is 40% or 50% hot, add the bullfrog pieces, fry until the seeds are loose and the color is white, then add the green and red peppers and peppercorns to continue to fry, until the green and red peppers are broken, add soy sauce and sugar, add the green onion knots, fry until the bullfrogs are red, then come out of the pot, and serve on the plate.
Bullfrog meat is delicate and tender, so the cooking time should not be long, otherwise the bullfrog meat will be old and tough, affecting the taste of the dish.
Homemade bullfrog legs
Ingredients: 2 bullfrogs, 4 red peppers, 4 green peppers, 1 teaspoon minced garlic
Seasoning: 1 tbsp cooking wine, 1/2 tbsp soy sauce, 1 tbsp starch, 1 tbsp cooking wine, 1 tbsp soy sauce, 1/2 tsp salt, 1/2 tbsp sugar, 1 tsp vinegar
Chop off the limbs of the killed bullfrog, wash it, drain it, mix it into the seasoning slightly marinate, put it in hot oil and fry it out, wash the red pepper and the green pepper separately, cut it open, remove the seeds, slice it, fry the minced pesto with 2 tbsp of oil and then put the pepper into the stir-fry, then put the bullfrog leg into the pot, add the seasoning, stir-fry with the flavor, and then it can be served.
Braised bullfrog
Ingredients: 4 bullfrogs, ginger, garlic, dried chili peppers, rice wine, soy sauce, chicken essence
Bullfrog kill well cut into pieces and washed, (be sure to wash the blood clean, otherwise there will be a fishy taste) from the pot, heat and put oil (a little more), sauté ginger, garlic and small dried peppers, put in the bullfrog meat, fry until half cooked, add yellow wine (the amount of a rice bowl), stuffy for 3 minutes, let the wine aroma into the bullfrog meat, add soy sauce to color, stir-fry, continue to stuff for about 8 to 10 minutes, see the bullfrog meat has been flavored, and finally add a spoonful of half chicken essence, start the pot.
Garlic bullfrog
Ingredients: 10 cloves of garlic, 300 grams of bullfrog, 4 slices of ginger, a pinch of garlic
Excipients: 6 grams of ground bone skin, 3 grams of ephedra, 6 grams of mulberry peel, 3 grams of licorice, 1.5 grams of cinnamon sticks
Seasoning: 1/2 tbsp cooking wine, 1/2 tsp salt
Method of production
Wash and chop the bullfrogs; put the garlic in a frying pan and fry until fragrant. Place the bullfrog in a pot and add all the herbs, ginger slices, cooking wine, garlic, salt and 400 ml of water. Simmer for 15 minutes, sprinkle with garlic and serve.
After the garlic is slightly fried, the garlic flavor is not too heavy, which is easier for people who do not like garlic; it can also be not fried, more healthy. Bullfrogs can be bought and cooked, but it is best to kill the meat to be more delicious.
Braised bullfrogs with loofah
Ingredients: 2 bullfrogs (about 67 doubles, sold in supermarkets), 1 loofah, 3 garlic heads, 2 gingers, 2 green onions, 2 red peppers.
Method of production
Chop the washed and chopped bullfrogs into small pieces and pour them into cooking wine and marinate for 10 minutes. Stir-fry bullfrogs, sliced ginger and garlic in hot oil for 1 to 2 minutes and then simmer with water. After boiling, put the cut loofah and red pepper in the white soup, add the appropriate amount of salt, and simmer for 5 to 7 minutes the loofah has been cooked softly, the flavor is into the bullfrog, the soup is moderate, sprinkle with green onions, a little chicken essence and pepper.
Nestlé burst bullfrog
Ingredients: 250 grams of Guangdong taro, 25 grams of coriander, 2 bullfrogs, 50 pieces of green pepper slices, 10 grams of cooked ham slices, 10 grams of minced shallots, ginger and garlic, 15 grams of shaojiu, 5 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of chicken broth, about 50 grams of dry starch, 15 grams of water starch, 750 grams of cooked clear oil (about 75 grams).
Cut the taro into thin wires, mix the dry starch, put it into the big Nestlé mold, heat the oil pan and fry until it is hard and crisp into Nestle, put it in a large round flat dish, surrounded by coriander as a background decoration, the bullfrog fell to the guts after falling, wash it (should not be peeled, the skin is smooth and tender and delicious) and chopped into pieces, the wok is placed on the high heat, boiled in water, add salt (3 grams), Shao wine (5 grams), put in the bullfrog block and green pepper slices for about 1 minute, depending on the cow wow cut smooth and tender that is, pour out the draining water; After the pot is heated, put about 50 grams of oil, put the onion, ginger and garlic and stir-fry until fragrant, add chicken broth, salt, monosodium glutamate, bullfrog, green pepper, then push the starch into the water and put it into Nestle.
Spicy bullfrogs
Ingredients: 4 bullfrogs (about 600 grams) 2 eggs, 30 grams of red pepper. Seasoning: 60 grams of red oil, 3 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of chicken essence powder, 5 grams of oyster sauce, 1 gram of sugar, 5 grams of white vinegar, 3 grams of light soy sauce, 8 grams of cooking wine, 15 grams of red oil watercress, 10 grams of spicy sauce, 40 grams of dried pepper, 10 grams of ginger, 5 grams of green onion, 2 grams of sesame oil, 15 grams of dry starch, 50 grams of fresh soup.
After the initial processing, wash the bullfrog, chop into 2.5 cm square pieces, add refined salt, egg whites, soy sauce, cooking wine, dry starch sizing; whole dried pepper cut into segments, watercress paste finely chopped, ginger minced, green onion cut into sections, Chaotian red pepper cut into 0.3 cm thick rings, pot on high heat, put in red oil, burn until 50% hot, put dry pepper sections to fry incense, pour bullfrogs, cook cooking wine, stir-fry dry water vapor, add ginger minced, chaotian red pepper, watercress sauce, spicy sauce, sauté until the bullfrog is cooked through color, then add refined salt, monosodium glutamate, chicken essence powder, sugar, oyster sauce stir-fry evenly , pour in the fresh soup, simmer into the flavor, collect the thick soup, sprinkle with green onions, drizzle with sesame oil, and put it on the plate.
Stew bullfrogs in an iron pot
Ingredients: Bullfrog
Ingredients: oyster mushrooms, luohan shoots, konjac
Seasoning: Peppercorns, chili peppers
The production process of the iron pot bullfrog is relatively simple. The first step is to put a small amount of oil in the pan and put the peeled and washed bullfrogs in oil; then remove the bullfrogs from the pan; the second step, sauté the ingredients and spices until a few minutes later, until the aroma is fried after a few minutes; the third step, add water in the iron pot, put the bullfrogs, ingredients, and spices into it, and simmer for 5 minutes on high heat to get out of the pot. After leaving the pot, it is placed in a cold iron pot, that is, a cold iron pot bullfrog.
When it is cold, you can also eat bullfrogs directly in a hot iron pot with ingredients and spices. In addition to bullfrogs, they can also be stewed with fish such as catfish and meat such as ribs. When stewing, you can also add medicinal herbs such as goji berries and red dates.
Ingredients: bullfrog, Korean chili sauce, shallots, ginger, garlic green and red peppers and other spices
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Add the bullfrog to salt, cooking wine and black pepper and marinate for 30 minutes and fry in a frying pan until golden brown. Stir-fry the shallots, ginger, garlic, green and red peppers until fragrant and pour in the bullfrogs. Season with Korean chili sauce and cook for about 15 minutes, then place in a heated stone pot