Taro steamed bullfrog
Creative: Bullfrog and taro seasoned and put them in a cage to steam and cook. First, it maintains the original flavor of the raw materials to the greatest extent. Second, the bullfrog matures at once without going through the procedures such as grease oil, blanched , which makes it easier to ensure that the meat of bullfrog is fresh and tender.
Features: Bullfrog is tender, taro is smooth, spicy and palatable.
Ingredients: 350 grams of bullfrog, 200 grams of peeled taro (i.e., small taro).
Seasoning: 30 grams of red rice pepper segment, 40 grams of Shanlixiang brand perfume fermented black beans, 15 grams of ginger rice and garlic rice, 35 grams of dry starch, 20 grams of spicy sauce, 50 grams of red oil, chicken powder, pepper powder, Huadiao wine , coriander leaves, and MSG, 8 grams of refined salt, 10 grams of pepper oil, 43 grams of sugar.
Made:
1. After slaughtering, peel and wash the bullfrog, cut it into pieces weighing about 3 grams, stir in Huadiao wine, ginger rice, garlic rice, spicy sauce, pepper powder, white sugar, chicken powder, 3 grams of salt-based flavor, pickle for 15 minutes and set aside; pat the pickled bullfrog with dry starch, mix with perfume fermented black beans, 20 grams of red oil, and pepper oil for later use.
2. Wash the taro, add 5 grams of salt to season, put it in a pot of boiling water and cook over high heat for 5 minutes, remove it and dry the water, then stir in MSG and season for later use.
3. Place the pickled bullfrog on a plate, place the cooked taro around it, sprinkle with red pepper slices, stir in 30 grams of red oil, put it in a cage and steam over high heat for 6 minutes, take it out and put coriander leaves.
Master’s tip: The meat of bullfrogs is tender, so dry starch must be patted with before steaming, otherwise the meat of bullfrogs after steaming will lose a lot of water and the taste will become rich.
Orange Silver Cod
Raw Materials:
Silver Cod 250 grams, yam 300 grams, orange juice 15 ml, green pepper granules, red pepper granules, whole egg paste, bread crumbs, salt, sugar, wet starch, and salad oil.
Made:
1. Cut the silver cod into 6 cm long and 1 cm square strips, and drag the whole egg paste and stick bread crumbs for later use. Cut the yam into strips of the same size, and put it in the pot until fresh and set aside.
2. Put salad oil in the pot and cook until 40% hot. Add silver cod until it looks golden and cooked inside. Pour out and drain the oil, then place it on a plate with the cooked yam strips.
3. Put a low heat on a pot, add orange juice, salt, sugar and a small amount of water. After boiling, add a thin layer of wet starch, pour it on the silver cod bars, and finally sprinkle green peppers and red peppers to decorate.
Jumping honey lotus root
Making: peel and wash 5000 grams of lotus root, cut off the top of lotus root nodes , stuff the soaked glutinous rice, pay attention to stuffing and shaking, so that the glutinous rice is filled more evenly, cover the cut part back, insert the toothpick to fix it.
2. Put the lotus root into a pressure cooker, pour 5000 grams of water and soak it. Add 250 grams of sugar color, 100 grams of honey, 80 grams of balsamic vinegar, 25 grams of tangerine peel, 25 grams of red dates, 25 grams of hawthorn cake, and 20 grams of salt and stir well. Cover and put the steam and press for 20 minutes. Turn off the heat and simmer for another 30 minutes to let the lotus root nodes fully taste. Open the lid and soak the lotus root in the original soup for later use.
3. Spread the glutinous rice lotus in half vertically, take 150 grams to change the knife and put it on the plate, sprinkle 2 packets of jumping sugar and serve.
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