The characteristic of frog, frog and bullfrog meat is that it is smooth and chewy, somewhat like fish meat, and has a better texture than ordinary fish meat.
The smoothness is several times better than the most tender chicken thigh.
But such ingredients also have shortcomings. Unless it is a miraculous transformation of gourmet cells, even the frog from the Naruto world will only extend its light and elegant deliciousness longer, without making its meat taste better. It's full of nostalgic umami.
In other words, the richness of frog meat is not enough.
Both in terms of umami and aftertaste, there is a lot of difference. This is why there are many cooking techniques that use strong flavors and techniques to enhance the aroma and taste of frog meat.
Therefore, frog meat also needs a lot of auxiliary ingredients, and even other ingredients to help increase the taste.
Not that it's bad, but I want to make it better and more suitable for everyone's taste.
This is the concept of cooking used by Zhao Fuyu.
Sometimes it may be enough to bring out the original flavor of food, but when that is not enough, other ingredients are needed to help.
When cooking frog porridge, using stock to increase the base flavor follows this principle.
The fried leg meat at the back is also to increase the oily aroma of the frog meat, and then it needs to be stir-fried before it can be served.
It can be said that Zhao Fuyu has used several techniques to make the taste of frog meat more complex.
The frog's front legs, which were almost as long as a human's forearm, were still half in length. Zhao Fuyu had chopped them into pieces similar to the size of an ordinary chop, about as long as a thumb.
This length is extremely suitable for subsequent cooking. You don't need to use too complicated methods. Simply use a method similar to smoldering in a casserole to cook perfectly.
As for the most delicious meat, the meat along with the backbone was chopped into small pieces by Zhao Fuyu, with crispy bones and tender meat. No matter how you cook these parts, they are the best, but the best way to eat them is , but it is a supporting role that is uniquely the essence of Cantonese cuisine.
Of course, Zhao Fuyu has no idea of continuing to marinate at this time. The best time is to marinate before cooking.
His next goal is to cut the section left from the head into pieces and prepare it for the steamer. The start of cooking this dish indicates that all his dishes have begun to enter the completion stage.
The meat at the neck is cut into small pieces, marinated in onion, ginger, cooking wine, and some white pepper. Then add the minced garlic, spicy millet, and black bean paste into the oil pan and stir-fry until fragrant.
Once the black bean and garlic paste has cooled down, it can be used as an auxiliary ingredient in making many steamed dishes, such as black bean sauce.
Whether it's ribs, chicken, or even fish, it can be used.
This time Zhao Fuyu used it on frogs. The black bean sauce was mixed in, which has some fat in itself. Then it was mixed with some salt, oyster sauce, and a little sugar, and it could be stirred continuously.
Stir until the flavor is absorbed, then add a handful of potato starch and continue mixing, using the starch to wrap the black bean sauce around the frog meat.
Then you can put it on the steaming tray.
The steaming plate is now covered with peeled and cut loofah, mixed with a little peanut oil, and then the frog meat wrapped in black bean sauce is placed on top of the loofah, which can absorb the fragrance of the loofah.
You can also release the flavor of tempeh sauce into the loofah. The two ingredients collide with each other, and the flavor of tempeh is enhanced.
It can be said that only Cantonese cuisine can bring out the essence of such cuisine.
It not only has the original taste of the ingredients, but also provides a rich taste experience.
Seal with plastic wrap, place in a steamer, and steam over high heat for 12 minutes.
It can be said that this steamed frog with black bean sauce is more than 90% complete.
The next step is to wash the rice in a casserole. In fact, apart from the frog porridge, how could the classic Cantonese claypot rice be missing?
Claypot chicken rice is also an extremely delicious and simple staple food.
Wash and soak the long-grain silk rice, then put it into a casserole.
There shouldn't be too much water, just enough to cover the rice grains, about half a knuckle.
Before putting rice grains in this casserole, you have to brush the pot with lard or peanut oil, and then you can start steaming the rice.
Cook rice in a casserole for about seven minutes. When the water is almost invisible and the rice grains are full, you must remove the lid and poke the inside of the casserole a few times with chopsticks.
There are some small holes that allow the steam and heat to be distributed more evenly and prevent the bottom from being burnt.
At this time, the fire can be turned into a medium-small fire, that is, the mother fire in the middle does not move, and the fire in the outer circle is in a state of seeming presence and absence.
Use this flame to slowly cook for three to five minutes to dry out all the water in the rice. At this time, you can separate another third of the remaining hind leg frog meat.
Use oyster sauce, black pepper, shredded ginger, light soy sauce, salt, sugar, and starch, and stir until all the seasoning flavors are absorbed.
You can place the frog meat evenly on the claypot rice. At this time, you can pour a small cup of Huadiao wine evenly along the wall of the pot, and then pour a circle of peanut oil or other fats.
Then continue on medium-low heat, cover the pot, keep moving the pot, divide the casserole into four parts, southeast, northwest, tilt each part and cook slowly for 30 seconds.
Just turn off the heat and don't worry about it anymore.
Just process it before serving at the table.
Next comes the real start and finish phase.
...
The front legs of the frog are cut into small sections. The parts with bones are usually more fragrant than ordinary meat, and the front legs are also three-point stronger than the hind legs.
So Zhao Fuyu chose to cook it with a slight burst.
Use egg white, onion, ginger, cooking wine juice, white pepper, salt, and sugar. After mixing well, add a little starch to catch it, and then seal it with cold oil.
Then put the oil in the pan. The oil temperature does not need to be too high this time, about 160 degrees. Maintain the oil temperature and fry the front legs of the frog until the outer layer is slightly browned. There is no need to pursue crispiness.
As long as it has a boney aroma and the meat is tender, it's fine.
Then pour out the hot oil and fry the pan with minced onion, ginger, garlic and chopped tempeh. When the aroma comes out, add about a bowl of bread flour and half a bowl of garlic crisps. Stir-fry until the bread flour is cooked. Weiwei can hear the collision with the pot, a crisp collision feeling.
The sound of 'swish, swish, swish'.
At this point, you can start preparations and put the oiled front legs into the pot.
Then add pepper, salt, sugar, a little fish sauce, light soy sauce, and a little bit of spicy millet to add spiciness and color.
When all the ingredients and forelegs are mixed evenly, they can be put into the plate, followed by a strong aroma.
The first finished product of the whole frog feast, fried frog legs in the typhoon shelter is completed!
Different from ordinary banquets, because of the characteristics of frog meat, it tends to be bland in order to attract the taste of diners.
The first dish must be dominated by strong aroma.
Therefore, the typhoon shelter method of stir-frying has become the best first dish.
That is, when Zhao Fuyu finished, a radiant light flashed away.
The seemingly invisible vision of the kitchen began to float on the cooking table!
