Frog fish is usually made with sweet potato starch, but also with mung bean starch, pea starch or other starch. The mung bean starch I use has the effects of lowering blood lipids, cooling, detoxifying and reducing heat. 100 grams of starch can make about 600 grams of frog fish.
100 grams of mung bean starch, 500 grams of water; a little each of radish mustard, sweet vinegar (apple cider vinegar), sesame oil, and salt
Pour 100 grams of starch into a slightly larger bowl
Pour out 100 grams from 500 grams of water, add it to the starch and stir evenly until there are no particles
Then pour the remaining 400 grams of water into the pot and bring to a boil< /p>
Turn the heat to a minimum, slowly pour the prepared starch water into the boiling water, and stir with a small spoon while pouring to prevent the starch from being heated unevenly and condensing into lumps
< p>Pour the cooked starch paste while it is hot onto the tool with a leaky hole that has been prepared in advance. I used a steamer for steaming steamed buns. There is ice cold water under the steamerUse a spoon Press the starch paste and let it drain out through the drain hole. The fallen starch drops will instantly become tadpole-shaped when exposed to cold water
After all is done, take off the steamer and you will see many tadpole-shaped frogs in the cold water. Use a slotted spoon to fish them out. Control the water content
Finally add a little each of radish mustard, sweet vinegar (apple cider vinegar), sesame oil, and salt, and mix evenly
1. The ratio of starch to water is about It is 1:5. The situation depends on personal taste. If the water is less, the frog will be stronger. If the water is 6 times the starch, the frog will be softer. But remember the difference in the ratio. Not too big.
2. Before pouring the starch into boiling water, be sure to dissolve it with a small amount of cold water first, so that it will not easily condense into lumps during cooking.
3. When pouring diluted starch into boiling water, be sure to add it while stirring so that the starch is heated evenly and prevents agglomeration.
4. The unique seasoning that has made frog fish popular for many years: vinegar is sour and sweet vinegar. If a spoon is used as a measuring tool, the sweet vinegar is one spoonful of rice vinegar plus one. It is prepared by adding one tablespoon of water and two tablespoons of sugar. I use apple cider vinegar from the supermarket and it has a very similar sweet and sour taste. There is also bright red pickled radish, which is spicy but also sweet. Pickled radish is pickled with bright red chili peppers, and is sold in the pickle section of this vegetable market.