What ingredients do you need to prepare to make a homemade pickled pepper bullfrog? What do newbies

Pickled pepper bullfrog is a classic dish in Chongqing Jianghu cuisine. The taste is salty and fresh, the meat is fresh and tender, the color is red and bright, and the wild pepper has a strong taste. The nutritional value of the beautiful frog is very rich, and the high-protein food, low calorie, low cholesterol, and delicious taste are loved by everyone.

Here's how; First, kill the frog, peel it, clean it, and cut it into small pieces; Put the cut frog into a container and add salt, white pepper, rice wine, and water starch to marinate; Ready, cucumber cubes, red pickled peppers, yellow gong peppers, garlic seeds, shallots, chili oil, make your own spicy sauce; Put the frog in a hot pan at a hot temperature and fry until the surface is slightly hard.

Add chili oil and spicy sauce, garlic, and green onions to the pot and stir-fry until fragrant, then put in the red pickled pepper, and stir-fry the yellow pepper to make it sweet, then add bone broth or cold water, rice wine, put the frog cucumber into the seasoning, and simmer for 30 seconds to get out of the pot. Prepare the beautiful frog catty in advance, and ask the vendor to slaughter and remove the internal organs, and the net meat is likely to be only about the catty. Condiments include, yellow gong pepper, ginger slices, monosodium glutamate, chicken essence, white rice vinegar, dried chili pepper, sesame pepper, Guangdong liquor, salt; The dishes are:

pickled pepper radish, ground taro, vermicelli, cucumber strips, fungus; Chop the cleaned frog into a small piece, add salt, marinate the wine for three minutes, rinse it well, put more salt, the salt can sterilize, and the wine can remove the smell.

Pour a small packet of Huanggong pepper to 1/3 of the water, then leave two-thirds of the water and Huanggong pepper, pour it into a crusher and add ginger slices to grind together; Boil water in a pot, season down, boil and pour it into a bowl. Don't throw away the water, add 50 grams of vegetable oil to the pot, come down and grind the yellow pepper, boil for 2 minutes, boil until golden, and throw away the yellow pepper with a secret leak, put in the beautiful frog, add 8 grams of monosodium glutamate, 2 grams of chicken essence, 120 grams of white rice vinegar, and steam it for 1 minute and 40 seconds. Put the boiled beautiful frog on the dish just served, sprinkle dried chili peppers, green onion knots, drizzle some boiling oil, a little spicy, spleen-strengthening and appetizing pickled pepper bullfrog is done.

The key point of this dish is that the water should not be added too much, engulf the internal dishes, a little more, 1 bottle of vinegar can be made a little more than 3 and a half servings, Huanggong pepper, must be minced, otherwise the soup will not be boiled. Pickled pepper bullfrog is a delicious and delicious Han Chinese specialty food in Sichuan and Chongqing, and it is a Sichuan specialty. The most common and easy to cook, the fried shredded chicken has a salty and fresh aftertaste, the meat is fresh and tender, the color is red and bright, and the sauerkraut has a strong fragrance.

The beautiful frog has the effect of nourishing and redispelling poison, and can be used to nourish and nourish the human body for people with poor digestive function or gastric acid reflux and those with weak physique; The beautiful frog can enhance the body's abundant blood and energy, replenish the kidney and strengthen the essence, and has the effect of nourishing the heart, calming the nerves, replenishing qi and blood, which is beneficial to the recovery of patients.

Ingredients: 5 bullfrogs, half an onion, appropriate amount of pickled pepper, chili flakes, green onions, ginger and garlic, cooking wine, soy sauce, balsamic vinegar, salt, chicken essence, pepper-pickled bullfrogs: 1.

5 bullfrogs, washed After cleaning, cut into small pieces, add cooking wine, pepper and a little salt, mix well, and marinate for 15 minutes. Note: Before making bullfrogs, be sure to marinate them to absorb the flavor, usually about 15-20 minutes.

When the water starch is juiced, stir-fry gently, otherwise the meat will easily fall off the bones.

Ingredients: 2 bullfrogs, 1 bamboo shoot, half a section of lotus root, 2 Hangzhou peppers, appropriate amount of sword beans (celery), 2 grams of white sugar, rice wine, pepper, corn starch, appropriate amount of egg white, shredded ginger, green onions, appropriate amount of pickled pepper, appropriate amount of corn oil. Attention newbies:

1.Handling of bullfrogs Be sure to clean 2Pickled pepper water should be sufficient, so that the taste is delicious.

The ingredients that need to be prepared are: bullfrog, green onion, ginger, garlic, pickled pepper, and millet pepper. Pay attention to the process of knowing, but also pay attention to the way of making. You should also pay attention to the way you handle it, the plot of the bullfrog, the skills of frying in the pot, and the oil temperature.

Also pay attention to the cooking skills.

The practice of pickled pepper bullfrog is often treated into pieces by using salt, pepper, dried bean flour, and cooking wine to starch and taste. Soak the red pepper to remove the stems and seeds and cut them into knots, wash the green onions and cut them into knots, soak the ginger and cut them into ginger rice in a wok, and boil the oil in the wok until it is hot, and the bullfrog is slippery and slippery and scooped up. 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.

It is the most common and easy to cook, and the taste is salty and fresh, the meat is delicate, the color is red and bright, and the aroma of kimchi is strong. Use salt, pepper, dried bean flour, and cooking wine to sizing and flavoring. 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.

How to make pickled pepper bullfrog

1. Wash the bullfrog, cut it into small pieces, add a teaspoon of salt, a little sugar, old wine, starch and pepper to marinate.

2. Change the lettuce into small pieces and blanch until it is broken.

3. Fry the bullfrog in a hot pan until the meat is white, add a little raw soy sauce to flavor and put it out, not for too long, and then return to the pot to cook.

4. Add lettuce and bullfrog to stir-fry over high heat, add water, open into a small spoon of salt, a little light soy sauce and pepper, and cook over high heat for a while.

5. When the bullfrog is fully cooked, pour a spoonful of pickled pepper water before leaving the pot, and you can get out of the pot.

Peel the bullfrog and chop it into small pieces, then marinate it in oyster sauce and soy sauce, fry it slightly in a pan, and then stir-fry it with pickled peppers over high heat.

The bullfrog is marinated, fried in the pan, stir-fried until fragrant.

Steps to make pickled pepper bullfrogs.

1.Blanch garlic cloves in boiling water for 20 seconds, then remove and drain. Chop 4 pickled peppers and set aside.

2.Pour oil into the pot, heat over high heat, and when the oil temperature is 5 hot, put the drained garlic into the low heat, fry until golden brown and remove it.

3.After the peeled bullfrog is washed, cut into 4 square cubes, add salt (1 4 teaspoons about 1 gram), dry starch, and marinate for about 10 minutes.

4.Pour more oil into the pot, heat over high heat, when the oil temperature is 5 hot, put in the pickled bullfrog, change to medium heat and stir-fry until the frog meat turns white, and put it out for later use when there is no blood and water.

5.At this time, change to high heat and cook for 1 minute, pour in water starch to thicken, and pour sesame oil before leaving the pot.

6.As a side dish, broccoli can be blanched in boiling water with salt and oil for 20 seconds, or it can be sautéed in a pan for 1 minute. Place on a plate.

TipPickled peppers themselves have a salty taste, so be sure not to put too much salt in this dish, or taste them as they are.

Pickled peppers are sold in the spice section of supermarkets or large wet markets, and they are generally packed in small buckets, remember to cover them well after use, and store them in a cool and ventilated place. In addition, please remember that every time you take the chopsticks and spoons of pickled peppers, they must be clean, and never stained with saliva, otherwise the pickled peppers in the bottle will easily deteriorate and grow hairs.

The last step is to burn the soup over high heat so that the soup can be absorbed by the bullfrog more quickly, so as not to burn it for a long time and separate the flesh and bones of the bullfrog.

Try to use bell pickled peppers, which not only taste good, but also look appetizing.

If you buy bullfrogs in the market, you can ask the vendor to handle it for you, and if you clean it up yourself, it will be a real headache. In particular, many people can't accept the appearance of bullfrog skin.

Bullfrogs are easy to cook, but don't heat them up for too short a short time, otherwise they won't be safe to eat. The pieces of bullfrogs should not be too small, they are easy to shrink when heated, and after they are cut too small and fried, they will become smaller and will feel very broken when eating.

The bullfrog is not a frog and is a breed of frog that is edible. In addition, there are many people who don't like to eat bullfrogs, so use this method to change to other meats, and do the same.

Change the bullfrog knife and cut it into small pieces, prepare some pickled peppers, garlic and ingredients, heat the oil, put the bullfrog down, pour a little high liquor to fry the fragrance, and then put in the pickled pepper and ingredients, adjust the taste, stir-fry for a few minutes to get out of the pot.

Bullfrogs should be pickled, so that they can remove the fishy smell and marinate well, plus water starch needs to be put into the oil pot, otherwise the bullfrog will dry out a little at a high temperatureThis kind of taste is better in the case of boiling the material, the fire is not easy to be too big, to avoid the juice turning black in the case of pot arrangement, endangering the color of bullfrog slaughtering, peeling, peeling, organ cleaning, chopping into pieces, with salt, white pepper, dry bean powder, rice wine to desizing and dipping the juice. Soak the chili pepper to remove the stems and seeds and cut into knots, wash the shallots and cut them into knots, and pickle ginger and cut them into sweet potato powder! Wild pepper bullfrog is a noisy and delicious Han nationality specialty food in the Sichuan-Chongqing region, and it is a Sichuan specialty.

The most common and easy to cook, the fried shredded chicken has a salty and fragrant aftertaste, the meat is fresh and tender, the color is red and bright, and the sauerkraut is fragrant.

Raw materials: bullfrog, red pickled pepper, yellow gong pepper, wild pepper, lettuce, millet pepper, ginger slices, bean paste, white pepper, white sugar, aged vinegar, garlic, chicken powder, green onion, garlic first, prepare two bullfrogs, clean up. When you go to the sales market to buy bullfrogs, ask the vendors to kill them and clean them up first. Prepare red pickled peppers, yellow pepper wild peppers, ginger, garlic seeds, lettuce, small peppers, green onions, leek moss, all the red pickled peppers reserved for cleaning and cutting, yellow pepper wild pepper cut into strips, small pepper cut into hob pieces, ginger cut into slices, garlic cut into pieces, lettuce cut into strips, garlic cut into oblique sections, green onion and onion roots cut into strips, set aside.

After cutting the bullfrog, put a little oil into the pot, learn to put down the bullfrog, fry the bullfrog into milky white and put it aside. After scooping up the bullfrog, add a little oil, add ginger slices and garlic particles, and stir-fry until fragrant. After the green onion and ginger are stir-fried until fragrant, pour in the red pickled pepper, yellow gong pepper and wild pepper, stir-fry and stir-fry the pickled pepper again for 10 seconds, pour in the bullfrog, put in the appropriate bean paste, go a few times to accompany the red stir-fried potatoes to fry the chili oil, add the old vinegar, stir-fry again evenly and evenly fry the chili oil, put in a small amount of cold water, boil over high heat, put in small chili chips, add an appropriate amount of sugar.

After boiling the bullfrog, put in the leek moss garlic white, lettuce segments, high heat to collect the juice, bullfrog is not as extensive as chicken breast, raw pork, but the market for bullfrog is very large, especially in the first-tier cities, there are many restaurants with frog as the theme, which shows that bullfrog is very popular with young people.

Another advantage of bullfrogs is that they are of a stable quality, with foods such as lobster and cancer being susceptible to seasonal hazards, while bullfrogs maintain their tender taste throughout the year. This kind of bullfrog is the same way, only the seasoning recipe of each master is different, in fact, the most important thing to do a good job in this dish is this secret sauce worth millions, similar to dry pot sauce, the taste is spicy and slightly numb, young people eat it vividly and very comfortably. Peel them all first.

This ensures that the meat is tender

First, chop off the tips of the claws of the slaughtered and washed bullfrogs, cut them into small pieces and put them into a bowl, and add cooking wine, salt and pepper to the bowl in turn and mix evenly; Then add a little dried cornstarch after the cherry blossoms are annihilated, and mix evenly for later use.

The ingredients needed are bullfrogs, millet spicy pickled peppers, red peppers, and some ginger slices. Cut the bullfrog into small pieces, put oil in the pot and stir-fry the ginger slices until fragrant, add the bullfrog and stir-fry, and then add some cooking wine. Add some water to it, boil it for ten minutes, then put the millet spicy pickled pepper and red pickled pepper in and boil, boil for two minutes, add two spoonfuls of light soy sauce and old bright burial, and add some monosodium glutamate.

The dish is ready to go. The treatment of bullfrogs is to first wash them, then cut off the head of the bullfrog, dispose of the internal organs, and then cut them separately.

The best way is to put the bullfrog into the pot and stir-fry first, then pour a small amount of water into the pot, and put some pickled peppers to steam. It can be soaked, boiled, blanched, or directly soaked in hot water.

The preparation of pickled pepper bullfrog is as follows:Ingredients: 2 bullfrogs, 1 lettuce.

Excipients: 10 grams of ginger, 20 grams of garlic, 30 grams of pickled pepper, 10 grams of millet spicy Yuxun, 20 grams of cooking wine, 20 grams of light soy sauce, appropriate amount of liquor, appropriate amount of salt.

1. Cut the bullfrog into large pieces after removing its claws.

2. Put in an appropriate amount of liquor and salt to marinate evenly for 30 minutes, the main purpose of this step is to remove the fish.

3. Cut the lettuce into cubes.

4. Cut ginger, garlic, pickled pepper and millet pepper into sections.

5. Rinse the pickled bullfrogs.

6. Heat the pan with cold oil and stir-fry until fragrant.

7. After stir-frying until fragrant, add the bullfrog and stir-fry to taste.

8. Add cooking wine and light soy sauce to taste.

9. Add lettuce and hot water and bring to a boil over high heat.

10. Finally, add chicken essence and salt to taste according to your taste.

11. Plate.

Ingredients: 200 grams of bullfrog, 20 grams of lantern pickled pepper, 2 grams of dried chili pepper, 10 grams of red pepper segments, 10 grams of garlic sprouts, 5 grams of ginger slices, 5 grams of minced garlic, 6 grams of green onion white, 3 grams of salt, appropriate amount of water starch, 3 grams of chicken essence, 3 ml of oyster sauce, appropriate amount of edible oil, appropriate amount of cooking wine.

Method demonstration: The first step, when making the delicious dish of pickled pepper bullfrog, first of all, friends need to carry out simple processing of bullfrogs, generally we need to buy fresh bullfrogs from the market, but after all, it is more troublesome to deal with bullfrogs, friends, you can choose to let the boss help peel them, and then use scissors to cut the bullfrogs into pieces, however, because the chicken on the calves of the cow bends and closed frogs tastes better, so, Ah Duo still recommends that you keep it intact.

The second step, when the bullfrog is processed, you need to take out a small bowl, bury the cracked and put it in the water to rinse it, and then start to pickle it to taste, add a large spoonful of raw white pepper and appropriate beer to it, put on kitchen gloves, grasp it well, seal it with plastic wrap and put it in the refrigerator for half an hour.

Step 3: For the other ingredients, cut the washed bell pepper in half. Heat the oil in a pan, add ginger slices, minced garlic, green onions, and dried chili peppers and stir-fry until fragrant. Pour in the bullfrog and fry until browned.

Pour in cooking wine, add oyster sauce and stir-fry well. The cutie who likes to eat spicy food can pour garlic sprouts and red peppers at this time. Stir-fry evenly until even, then pour in the bell pickled pepper and stir-fry well.

Add chicken essence and stir-fry to taste. Add water and starch to thicken, add a little cooked oil and stir-fry well, and serve on a plate.