蛤蟆咕咚兒菜譜

“蛤蟆咕咚”是十堰市鄖陽(yáng)區(qū)夏季特有的純手工食品，因其形狀像蝌蚪(當(dāng)?shù)胤窖越小案蝮」具恕?而得名。

食材

主料：玉米淀粉 1碗

輔料：水6碗、鹽1勺、蒜泥2勺、新鮮的花椒碎1勺、雞精1勺、香醋3勺、生抽2勺、香油1勺、涼開(kāi)水適量、荊芥50g、紅尖椒2個(gè)、雪里蕻酸菜50g、花椒油1勺、辣椒油1勺

步驟

1. 準(zhǔn)備好做蛤蟆咕咚兒所需的玉米淀粉（或紅薯淀粉）1碗

2. 把玉米淀粉倒進(jìn)大玻璃碗中，加入2碗水?dāng)嚢杈鶆蛑翢o(wú)顆粒（裝粉和裝水的碗需大小一致）

3. 鍋中加入剩下的4碗水，加一勺鹽（以便蛤蟆咕咚兒更有彈性），大火煮至冒泡狀態(tài)

4. 把攪拌好的粉糊緩緩倒入鍋中

5. 邊倒入，邊攪拌，以免糊鍋

6. 粉糊倒完后，調(diào)小火，邊加熱邊慢慢攪動(dòng)約2分鐘左右

7. 粉糊變透明粘稠后，關(guān)火

8. 準(zhǔn)備半盆涼水

9. 洗凈漏瓢備用

10. 把粉糊倒進(jìn)漏瓢里，用勺子使勁兒向下按壓，一個(gè)個(gè)憨態(tài)可掬的小蝌蚪形狀的蛤蟆咕咚兒就魚貫落入盆中

11. 做好的蛤蟆咕咚兒要換三到五遍涼水，讓蛤蟆咕咚兒快速冷卻，也可以用冰塊來(lái)降溫

12. 新鮮的花椒和蒜瓣一起用兌窩搗成泥狀，紅尖椒切碎，荊芥洗凈切碎備用

13. 用蒜泥，新鮮的花椒碎，雞精，鹽，香醋，香油，生抽，涼開(kāi)水，荊芥，紅尖椒，雪里蕻酸菜，花椒油，辣椒油拌勻調(diào)成料汁兒

14. 用漏勺撈起蛤蟆咕咚兒，瀝干水分倒進(jìn)碗里，加入調(diào)好的料汁兒攪拌均勻就可以吃啦

做好的蛤蟆咕咚兒，爽滑Q彈，為消暑良品。

Recipe for Little Tadpoles

Little Tadpoles is a traditional cold dish provided particularly in summer in Shiyan,Hubei Province, China. It’s so named because the dish looks like a pool of little tadpoles when it’s finished.

Ingredients

Cornstarch: 1 bowl

Water: 6 bowls

Salt: 1 spoon

Mashed garlic: 2 spoons

Fresh smashed peppers: 1 spoon

Chicken extract: 1 spoon

Vinegar: 3 spoons

Light soy sauce: 2 spoons

Sesame oil: 1 spoon

Cold boiled water

Schizonepetae Herba: 50 g

Red peppers:2

Potherb mustard sauerkraut:50 g

Pepper oil: 1 spoon

Capsicol:1 spoon

Procedures

1. Prepare one bowl of cornstarch(or sweet potato starch)

2. Pour cornstarch into a glass bowl, add 2 bowls of water, and stir evenly until smooth (The bowls should be the same size.)

3. Add the remaining 4 bowls of water and a teaspoon of salt into the water and heat until bubbling

4. Pour the paste into the pot slowly

5. Be sure to stir while pouring the paste, so as to prevent it from sticking to the bottom of the pot

6. After pouring the paste, use gentle heat and keep stirring for approximately two minutes

7. Turn off the heat when the paste becomes transparent and sticky

8. Prepare a half pot of cold water 9. Clean a mesh ladle to make Little Tadpoles

10. Strain the paste into the mesh strainer and press it down with a spoon till the Little Tadpoles fall into the pot

11. Use either bowls of cold water or ice to quickly cool the Little Tadpoles

12. Mash the fresh pepper and garlic cloves together, chop 2 red peppers, and wash and chop the Schizonepetae Herba for preparation

13. Mix up the prepared mashed garlic, fresh smashed peppers,chicken extract, salt, vinegar, light soy sauce, sesame oil, cold boiled water, Schizonepetae Herba,red peppers, potherb mustard sauerkraut, pepper oil and capsicol in one bowl to make the special sauce

14. Use a colander to scoop the Little Tadpoles out and drain off the water. Add the prepared sauce and stir evenly.

The dish tastes refreshing and helps to cool down the diners in the hot summer.

(Translation: Gary Chen)