Are pickled pepper bullfrog and sauerkraut chicken the same cuisine?

Pickled pepper bullfrog is a famous dish in Sichuan and Chongqing with full color and flavor, and belongs to Sichuan cuisine.

When buying bullfrogs, pay attention to choosing regular and hygienic markets and bullfrog shops, so as to ensure that you will not buy bullfrogs with more viruses and bacteria.

The unique Chongqing flavor of Miaojia Sauerkraut Chicken allows you to enjoy endless taste pleasure, and at the same time, the body also gets green and healthy energy supplements. The taste of sauerkraut is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing and refreshing, and the wine is decanted to get greasy; It can not only increase appetite and help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacilli breaking down sugars in vegetables to produce lactic acid.

Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body, and at the same time, cabbage becomes sour, and the nutrients contained in it are not easy to lose. The Compendium of Materia Medica records that chicken has the effect of warming and invigorating qi, invigorating blood vessels, and strengthening muscles and bones.

Warm, nourishing qi, replenishing essence, and adding marrow. Treat weakness and thinness, and weakness after illness.

It is not a cuisine, pickled pepper bullfrog belongs to Sichuan cuisine, and sauerkraut chicken is a seedling vegetable.

Pickled pepper bullfrog is a famous dish of the Han nationality in the Sichuan-Chongqing region with full color and flavor, and belongs to the Sichuan cuisine. 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. Bullfrogs are slaughtered, headed, skinned, and viscerated, washed, chopped into pieces, and starched with salt, pepper, dried 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. Heat the oil in the wok until it is 70% hot, and then remove the bullfrog from the pan and pick it 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.

The Miao people like to eat sour food, and there is a saying in the Miao village that "you don't eat sour food for three days, and you can poop when you walk". Among the Miao sour dishes, sauerkraut chicken is the most famous.

Ingredients required. Half a yellow chicken, bamboo shoots, sauerkraut, pickled pepper, garlic sprouts, dried chili, Sichuan pepper, ginger, garlic.

Desired seasoning. Cooking wine, light soy sauce, dark soy sauce, oil consumption, salt, black pepper powder, corn starch.

Procedure. 1. Organize the ingredients.

Chop the chicken pieces into small pieces, wash them, soak them in blood water for five hours, and change the water several times along the way.

Wash the sauerkraut, chop it and soak it in water, remove some of the salt, and change the water for the same time as the chicken pieces.

Slice garlic and ginger, cut dried chili peppers and pickled peppers into sections, pat the garlic sprouts and cut them into sections.

Rinse the bamboo shoots several times with warm water.

2. Handle the ingredients.

Marinate Drain the chicken pieces in advance, add some ginger, salt, light soy sauce, black pepper to marinate, then put a little cornstarch to grasp well, and marinate for 15 minutes.

Stir-fry sauerkraut Heat the pot over medium heat, do not put oil, put the drained sauerkraut in and stir-fry, then put a part of the peppercorns, fry the water, fry the sauerkraut, and fry for one minute out of the pot for later use.

Blanch Pour an appropriate amount of water into the pot, pour out the bamboo shoots when the water boils, boil for two minutes, remove the cold water, and set aside.

3. Stir-fry.

Pour oil into the pan, pour in the hot oil, stir-fry over medium heat for 2 minutes, and fry the chicken dry.

Put the prepared ginger, garlic, pickled pepper, dried chili pepper and Sichuan pepper and stir-fry until fragrant.

After the fragrance comes out, pour a little cooking wine, remove the smell, and continue to stir-fry.

Blanch the bamboo shoots and stir-fry evenly.

Pour in the hot water that has submerged the chicken, bring to a boil over high heat, reduce the heat to medium and cook for 5 minutes.

After five minutes, start seasoning, put an appropriate amount of light soy sauce, consume oil, and lose the dark soy sauce to color.

Pour in the sauerkraut and cook for 15 minutes.

For the last five minutes, try salty, add a little salt, turn to high heat and reduce the juice slightly.

Add the chopped garlic sprouts and you're ready to go.

Pickled pepper bullfrog and sauerkraut chicken are not the same cuisine. Pickled pepper bullfrog is a Sichuan dish, and sauerkraut chicken is a northeastern dish.

1. Chopped peppers are generally chopped, and pickled peppers are not used.

2. No water is added to chop peppers, and kimchi water is required for pickled peppers.

3. Chopped peppers are generally red peppers, and pickled peppers are not restricted.

4. Chopped pepper is made by chopping fresh red pepper minced with salt and light, containing Kaga ginger and wine, and some areas also put vegetable oil;

Pickled peppers are made by putting them in kimchi water, and generally cannot be stained with oil.

Hope mine can help you, such as satisfied, thank you.