What kind of sauce is the secret bullfrog sauce made by frogs? What flavors?

1. Cold dish - cold rice tofu. Delicious. Rice tofu is made very delicate, tender and refreshing, recommended.

4. Cold dish - roasted pepper preserved eggs. Delicious. Different from the taste of the commonly eaten preserved egg tofu, it is spicy and fresh, so it is recommended.

5. Xiangxi San** - Bandit Duck Special Dish. Delicious, spicy, the duck meat is very bad and delicious, it is worth recommending.

6. The three major basins of Xiangxi - bandit fish and Mengdong River migratory fish. Delicious, the fish is fresh and tender, no small thorns, special dishes, it is worth recommending.

7. Flavor bullfrog portions. Delicious. It is made with the chef's secret flavor sauce, with a special spicy taste, the bullfrog meat is fresh and tender, and the special reminder is that there are rice noodles in the bottom of the pot, and you can also fish the rice noodles below to eat after eating the meat, it is very delicious, everyone likes it very much, not only the meat is eaten up, but even the rice noodles in the bottom of the pot are not left, it is highly recommended.

8. Crockpot soup series - kidney bean and pig's trotter soup. It's delicious, it has the effect of nourishing the heart and soothing the nerves, nourishing and nourishing the skin, there are kidney beans and soybeans in it, this soup is not spicy, it is very delicious, and the amount is about enough for 5-6 people, so we asked for two cans, and everyone drank it very happily, which is worth recommending.

9. Dry pot series - dry pot tea fragrant dry. Delicious. The dried fragrant is very fragrant, very flavorful, it is a meal, it is delicious, recommended.

Portion. Delicious. The taste of donkey meat is not very strong, the meat slices are cut very thinly, a bit like the feeling of mutton slices, put it in a dry pot and heat, it is very flavorful, it is a meal, delicious, recommended.

11. Native vegetable series - fried chicken gizzard with white pepper. So so. In fact, the chicken gizzard tastes good, but unfortunately it is cut too finely, and there are a lot of chili peppers mixed in it, so if you want to eat the chicken gizzard, you must have the determination to "find a needle in a haystack".

We simply put a big spoonful on the plate, and then picked it out little by little to eat, feeling tired from eating. If you're not afraid of trouble, you can try this dish.

12. Local vegetable series - spicy skewers and shrimp. So so. A bamboo skewer is worn with a shrimp, the size of the shrimp is not very large, and then all the bamboo skewer shrimp are buried in the chili pepper, and there is only a spicy taste in the mouth, and you can't feel the umami of the shrimp.

14. Stir-fried series - stir-fried meat. So so. It feels similar to fried chicken gizzard with white pepper, and you have to "fish" the meat to eat.

15. Vegetarian dish - stir-fried shredded lettuce. So so. It's much the same as a typical restaurant.

16. Staple food - pumpkin pie. Delicious. Good taste, recommended.

17. Staple food - Xiangxi fried rice. Delicious. It's a bit like soy sauce fried rice, but there are a lot of accessories in it, and it's not greasy, so it's recommended.

18. Staple food - sweet wine glutinous rice balls. Delicious. There are egg drops, sesame filled rice balls, and a faint aroma of wine, and it really feels a little fluttery after drinking, so it is recommended.

In general, the taste of the dishes is relatively fresh and spicy, and it is very different from the spicy in Sichuan. The food here has a spicy feeling when you start eating, but as soon as the spicy intensity passes, you will feel fresh and refreshing, and you can enjoy the dishes that follow. Friends who like spicy food can come here to try it if they have the opportunity, and you should not be disappointed. Hehe.

Ingredients: 500 grams of beef pin frog, 150 grams of green onions, 200 grams of oil, 10 grams of cooking wine, 10 grams of pickled ginger, 1 gram of refined salt, 150 grams of green onions, 2 grams of monosodium glutamate, 150 grams of pickled red pepper, 1 gram of pepper, 20 grams of dried bean flour.

Method: 1. Slaughter the bullfrog, remove the head, peel and remove the internal organs, wash it, cut it into pieces, and starch it with salt, pepper, dry bean flour and cooking wine;

2. Remove the stems and seeds of soaked red peppers and cut them into knots, wash the green onions and cut them into knots, and cut the ginger into ginger rice;

3. Heat the oil in the wok until it is hot, and then remove the bullfrog from the pan slippery and raw;

4. Heat a little oil in the wok, soak the ginger to serve the rice, and stir-fry the pepper section to make it fragrant;

5. Talk about weighing the bullfrog, cook in the cooking wine, put the monosodium glutamate and green onion knots and turn the pot and put it on the plate.

Ingredients: 500 grams of bullfrog, 150 grams of green onions, 200 grams of oil, 10 grams of cooking wine, 10 grams of pickled ginger, 1 gram of refined salt, 150 grams of green onions, 2 grams of monosodium glutamate, 150 grams of pickled red pepper, 1 gram of pepper, 20 grams of dried bean flour.

Method: 1. The bullfrog is slaughtered and reinvented, the head is removed, the skin is removed, the internal organs are washed, cut into pieces, and the sizing code is tasted with boiling salt, pepper, dry bean flour and cooking wine;

2. Remove the stems and seeds of soaked red peppers and cut them into knots, wash the green onions and cut them into knots, and cut the ginger into ginger rice; Leakers.

3. Heat the oil in the wok until it is hot, and then remove the bullfrog from the pan slippery and raw;

4. Heat a little oil in a wok, soak ginger rice and pickled pepper to make it fragrant;

5. Add the bullfrog, cook in the cooking wine, put the monosodium glutamate and green onion dustpan and turn the pot and put it on a plate.

2 bullfrogs. The sauce includes 50 grams of spicy tempeh sauce, 10 grams of star anise, 5 grams of bay leaves, 10 grams of cinnamon, 1 green onion, and 1 piece of ginger. 50 grams of seasoning soy sauce, 15 grams of monosodium glutamate, 20 grams of sugar.

Step 1 Slaughter the bullfrog, remove the internal organs, wash it, cut it into 2 cm cubes, then put it in boiling water and blanch it slightly, remove it and rinse it for later use.

2 Light the fire in a pot, add water, add the sauce packet, monosodium glutamate, sugar, soy sauce and bring to a boil, mix into a soy sauce soup and set aside.

3 Put the bullfrog in the miso soup, put the sauce on low heat for about 10 minutes, then use high heat to reduce the miso soup to 8 minutes thick, then take out the bullfrog and put it on a plate, and finally pour the remaining sauce on the bullfrog, and serve.

1 bullfrog, 1 green pepper, cooking wine, salt, chicken essence, sugar, dark soy sauce, ginger.

1.After the bullfrog is washed, it is changed into pieces.

2.Stir-fry ginger slices in hot oil in a pan until fragrant, because you want to eat a little cooked green pepper, so stir-fry the green pepper and bullfrog together.

3.Add a small amount of cooking wine, add a little dark soy sauce, salt, sugar, and chicken essence to taste.

Bullfrog, pepper, green onion, ginger, garlic, starch, salt, cooking wine, pepper, chicken essence.

Bullfrog is a world-famous meat type frog, the nutritional value of bullfrog is very rich, delicious, is a high protein, low fat, low cholesterol nutritious food, much loved by people.

1. The bullfrog is slaughtered, gutted, skinned, washed, cut into pieces, and starched, salted, and cooked wine.

2. Remove the stems, remove the seeds, wash the peppers, and cut them into diamond-shaped slices; Wash and slice green onions, ginger and garlic separately.

3. Add clear oil to the pot, heat the oil for 5 percent (about 120 degrees Celsius), put the bullfrog into the oil, remove it and set aside.

4. Stir-fry the green onion, ginger and garlic until fragrant, add the sharp pepper slices and fry until they are broken, then add the bullfrog, add salt, cooking wine, pepper and chicken essence, stir-fry evenly and put on a plate.

2 bullfrogs, 1 green pepper, dark soy sauce, starch, salt, sugar, cooking wine.

Method 1Cut the bullfrog into cubes, add cooking wine, starch and dark soy sauce and marinate for one hour.

2.Stir-fry ginger and bullfrog in hot pan with cold oil, stir-fry with cooking wine, stir-fry with green pepper pieces, pour in a little dark soy sauce and a little sugar, and continue to stir-fry until the juice is dry.

Ingredients: bullfrog, green pepper, red pepper, salt, sugar, cooking wine, garlic.

Method. 1.First, the bullfrog is decapitated, skinned, and eviscerated. If you are afraid, you can let the store handle it for you. Wash the bullfrog and chop it into small pieces.

2.Wash the green and red peppers and cut them into thin strips for later use. Prepare two cloves of garlic, peel and pat apart and cut into small pieces.

3.Pour oil on the pot, after the oil is hot, first add the garlic and stir-fry until fragrant, then pour in the prepared bullfrog, and stir-fry quickly. Spray into Shanghai rice wine, or you can substitute other brands of cooking wine.

Spraying cooking wine can have the effect of removing the smell and increasing the freshness. Add salt, sugar and chicken essence to taste. Then add the prepared green and red pepper shreds.

Stir-fry evenly, the peppers are slightly soft, and they are ready to go.

Pickled pepper bullfrog.

Ingredients: 500 grams of bullfrog, 150 grams of green onions, 200 grams of salad oil, 10 grams of cooking wine, 10 grams of pickled ginger, 1 gram of refined salt, 150 grams of green onions, 2 grams of monosodium glutamate, 150 grams of pickled red pepper, 1 gram of pepper, 20 grams of dried bean flour.

Production method: 1. Bullfrog slaughter, remove head, peel and internal organs, wash it, cut it into pieces, and starch it with salt, pepper, dry bean flour and cooking wine. Remove the stems and seeds of soaked red peppers and cut them into knots, wash and cut the green onions into knots, and cut the pickled ginger into ginger rice.

2. Heat the oil in the wok until it is hot, and then remove the bullfrog from the pan. Heat a little oil in the wok, stir-fry the ginger rice and pickled pepper to make the fragrance, add the bullfrog, cook the cooking wine, put the monosodium glutamate and green onion knots, turn the pot and put it on the plate.

Features: In Chongqing Jianghu cuisine, there are quite a lot of pickled peppers as seasonings, and pickled pepper bullfrogs are the most common and easy to cook, the taste is salty and fresh after the dish, the meat is delicate, the color is red and bright, and the pickles are rich in aroma.

Ingredients: bullfrog, green shoots, oyster mushroom.

Excipients: white pepper, egg white, starch, salt, rice wine, edible oil, garlic, green onion, spicy sauce, oyster sauce, boiling water, salt, monosodium glutamate, a little water starch, spice oil, Sichuan pepper, pickled pepper.

1.Fresh bullfrogs bought and processed are cleaned and cut into small pieces. Add ingredient b (bullfrog marinade:

2 grams of white pepper, 1 egg white, 30 grams of starch, 2 grams of salt, 30ml of rice wine) in the white pepper, egg white, starch, salt, rice wine grasp and starch, marinate for more than half an hour.

2.Slice green bamboo shoots and oyster mushrooms, blanch and place in the bottom of the container.

3.Put 20ml of cooking oil in the wok, put in the garlic cloves and fry the garlic cloves when the oil is hot, then put in the minced green onions, Sichuan-style spicy sauce, and fry the oil until fragrant, then add boiling water, add an appropriate amount of salt and monosodium glutamate after the water boils, pour the dilute thick into the pot, put the bullfrog into the water, boil and collect the sauce, turn off the heat and pour it into the container of green bamboo shoots and king oyster mushrooms after thickening.

4.Put 40ml of spice oil into the wok, put the fresh pepper and pickled pepper in turn, fry the fragrance and splash it on the fried bullfrog. [1]

Ginger frog head.

Ingredients: 100g of beautiful frog 1 fish head 200g of fresh ginger shreds 50g of dried green pepper 100g of red millet pepper 100g of red green and red pepper shreds 50g of chopped pickled ginger 50g salt, monosodium glutamate, chicken essence, ginger paste, ginger oil, fresh soup, lard, salad oil.

Method: 1Slaughter and smelt the frog, cut it into large pieces, cut the fish head in half, rinse it with frozen water, and set aside.

2.Put the lard and ginger oil in the pot and heat it, put in the chopped ginger, red millet pepper and ginger sauce and stir-fry until fragrant, mix with fresh soup and add frog pieces, fish heads and fresh ginger shreds, cook until the fish head is just cooked, add salt, monosodium glutamate and chicken essence to taste, put it into the container out of the pot, sprinkle with green and red pepper shreds to decorate.

3.Put the salad oil in the pot and heat it, and then pour it on the top of the frog fish head.

Hot and sour frog with golden pepper.

Ingredients: 1500g of beautiful frogs, 300g of flower nails, 50g of red bell pepper festival, 100g of yellow lantern chili sauce, 20g of ginger rice, 30g of garlic, 50g of green onions, coriander, salt, monosodium glutamate, chicken essence, sugar, white vinegar, fresh soup, appropriate amount of salad oil.

Method: 1Slaughter and smelt the frogs, cut them into large pieces and set aside.

2.Heat the salad oil in a pot, stir-fry the ginger rice, garlic rice, green onion knots, and yellow lantern chili sauce to bring out the taste and color, then add the fresh soup and add the cleaned flower nails and beautiful frog pieces, and cook for about 5 minutes. After adding salt, monosodium glutamate, chicken essence, sugar and white vinegar to taste, remove from the pot and put it into a rectangular iron plate with an open stove, and finally garnish with red bell pepper and coriander.

Specialty herb frog.

Ingredients: 2000g of beautiful frogs 50g of pickled bell pepper 50g of chopped radish 100g of pickled cowpea section 50g of chopped pickled pepper 100g ginger rice 20g garlic 30g Pixian bean paste 50g Huoxiang shredded 80g Huoxiang tender tip 1 salt, monosodium glutamate, chicken essence, sugar, balsamic vinegar, aged vinegar, fresh soup, wet corn starch, chemical lard, salad oil.

1.Slaughter the frog and cut it into large pieces. Heat the lard and salad oil in the pot, and fry the chopped pepper, ginger rice, garlic rice, and Pixian bean paste to bring out the fragrance, add 50g of Huoxiang shreds and mix well to make Huoxiang sauce for later use.

2.Heat the salad oil in the pot, first stir-fry the soaked bell peppers, chopped radish and cowpea sections, then stir-fry the herb sauce, mix with an appropriate amount of fresh soup, and cook the frog meat for about 5 minutes. During the period, add salt, monosodium glutamate, chicken essence, sugar, balsamic vinegar, and aged vinegar to make a sweet and sour taste, and then use wet cornstarch to thicken the juice, sprinkle in the remaining Huoxiang silk, put it into a rectangular container, and finally garnish the tender tip of Huoxiang.