Griddle Frog
by Small zh
Favorite
Difficulty
Normal
Time
15m
Serving
2
I remember that this small dry pot was bought last month and it has not been opened. No, the weather is cold. The fried dishes will be cold soon after they are on the table. If you use a dry pan, it will become hotter and hotter, and the dry pan is generally Mainly spicy and spicy, but it also suits my taste.
Baidu dry pot dishes:
Griddle dish is a more popular dish in recent years. It was first popular in Hunan, Hubei, and Jiangxi, and was later introduced and upgraded by Sichuan Kitchen, forming a series of dry pot dishes, such as dry pan chicken, dry pan chicken, dry pan rabbit, dry pan frog, bamboo shoot chicken, etc.
Dry pot dishes are named relative to hot pot. There are a lot of hot pot soups to adapt to various raw materials for boiling; while the dry pot soups are relatively small, and they are generally served directly on the table as a dish. The first form of dry pot dishes is to fry the dishes in the kitchen, put them in a cast iron pot and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, use a small fire to heat and keep warm, and use a wooden spatula to shovel to prevent sticking to the pan. Later, dry pot dishes gradually evolved into eating the main ingredients, then using the remaining soup (or soup) to scald other ingredients or the chef to add other ingredients to process them and eat them. This is somewhat similar to a hot pot dining style.
Baidu dry pot dishes:
Griddle dish is a more popular dish in recent years. It was first popular in Hunan, Hubei, and Jiangxi, and was later introduced and upgraded by Sichuan Kitchen, forming a series of dry pot dishes, such as dry pan chicken, dry pan chicken, dry pan rabbit, dry pan frog, bamboo shoot chicken, etc.
Dry pot dishes are named relative to hot pot. There are a lot of hot pot soups to adapt to various raw materials for boiling; while the dry pot soups are relatively small, and they are generally served directly on the table as a dish. The first form of dry pot dishes is to fry the dishes in the kitchen, put them in a cast iron pot and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, use a small fire to heat and keep warm, and use a wooden spatula to shovel to prevent sticking to the pan. Later, dry pot dishes gradually evolved into eating the main ingredients, then using the remaining soup (or soup) to scald other ingredients or the chef to add other ingredients to process them and eat them. This is somewhat similar to a hot pot dining style.
