Dry pot spicy bullfrog
raw material
Bullfrog, celery, onion, pepper, luohan shoots, fresh shiitake mushrooms, cauliflower, salt, monosodium glutamate, corn starch, flower carving, red oil, bell pepper noodles, dry pot sauce, pepper noodles, Haoji chicken essence, garlic, ginger.
Operational flow
1, after washing, the celery is changed to a knife strip, the onion is changed to a knife strip, the pepper is changed to a knife strip, the Luohan bamboo shoot is changed to a knife strip, the fresh shiitake mushroom is changed to a blade shape, and the broccoli flower is changed to a knife natural block.
2, take the fresh bullfrog slaughter, after the net material 750g.
3. Put the slaughtered bullfrog into the flower carving wine, salt, monosodium glutamate, green onion and ginger for salting.
4: Stir in the marinated bullfrog with a small amount of cornstarch.
5, put on the pot on the heat, add oil, put in the bullfrog when the oil temperature is 70% hot, pull the oil and quickly drain the pot.
6: Put red oil in the pot, add green onion, ginger and garlic, sauté to taste, add bell pepper noodles. Pepper noodles, add dry pot sauce, sauté until fragrant, add accessories (celery strips, onion strips, pepper strips, Luohan bamboo shoot strips, fresh shiitake mushroom slices, cauliflower pieces) add salt, monosodium glutamate, chicken essence, sugar and stir-fry.
7: Finally, add the bullfrog and turn it over until it is evenly flavored.
8: Put out the pot and put together, sprinkle with cooked sesame seeds, chives and produce.
Notes:
1. When the bullfrog pulls the oil, it should be put in one by one, and the spoon is out quickly to prevent the bullfrog from getting old.
2. After putting in the bullfrog, turn the spoon less to avoid destroying the shape of the bullfrog.
Flavored stir-fried black chicken
This dish is made by deboning the black chicken, chopping it into strips, and sautéing it with fresh bamboo shoots, roasted pepper sauce, and flower pepper.
make:
1, the clean black chicken to remove the bone, take the clean meat cut a note, na pot plus egg white, bean flour, salt and so on to grasp the taste evenly.
2: Then slip into a hot oil pan and drain the oil.
3. After the bamboo shoots are initially processed, soak them in brine, drain them, then blanch them in a pot of boiling water, and drain them for use.
4: Pour oil into the pot and heat it, add ginger slices, garlic and green peppercorns to simmer, stir-fry the chicken breast strips, bamboo shoots and green and red pepper knots, add the roasted pepper sauce, salt, monosodium glutamate and chicken essence and stir-fry well.
Three cups of bitter melon
Ingredients:
1 bitter melon.
Accessories:
Orange juice, honey, blueberry sauce to taste.
1: Use a knife to circle the surface of the bitter melon, soak in water for 15 minutes until the bitter melon slices become hard and naturally rolled.
2, the container with ice cubes at the bottom, the bitter melon roll from the outer circle into the plate, after the placement of the blooming flowers, with orange juice, honey, blueberry sauce three kinds of sauce on the table, edible can be poured, can also be dipped.
Tips:
Do not soak bitter melon for more than 4 hours to avoid being too soft and not forming. This dish is gorgeous but produced quickly, and it takes only 1 minute to plate the bitter melon that has been brewed in advance.