蛤蟆咕咚儿菜谱

“蛤蟆咕咚”是十堰市郧阳区夏季特有的纯手工食品，因其形状像蝌蚪(当地方言叫“蛤蟆咕咚”)而得名。

食材

主料：玉米淀粉 1碗

辅料：水6碗、盐1勺、蒜泥2勺、新鲜的花椒碎1勺、鸡精1勺、香醋3勺、生抽2勺、香油1勺、凉开水适量、荆芥50g、红尖椒2个、雪里蕻酸菜50g、花椒油1勺、辣椒油1勺

步骤

1. 准备好做蛤蟆咕咚儿所需的玉米淀粉（或红薯淀粉）1碗

2. 把玉米淀粉倒进大玻璃碗中，加入2碗水搅拌均匀至无颗粒（装粉和装水的碗需大小一致）

3. 锅中加入剩下的4碗水，加一勺盐（以便蛤蟆咕咚儿更有弹性），大火煮至冒泡状态

4. 把搅拌好的粉糊缓缓倒入锅中

5. 边倒入，边搅拌，以免糊锅

6. 粉糊倒完后，调小火，边加热边慢慢搅动约2分钟左右

7. 粉糊变透明粘稠后，关火

8. 准备半盆凉水

9. 洗净漏瓢备用

10. 把粉糊倒进漏瓢里，用勺子使劲儿向下按压，一个个憨态可掬的小蝌蚪形状的蛤蟆咕咚儿就鱼贯落入盆中

11. 做好的蛤蟆咕咚儿要换三到五遍凉水，让蛤蟆咕咚儿快速冷却，也可以用冰块来降温

12. 新鲜的花椒和蒜瓣一起用兑窝捣成泥状，红尖椒切碎，荆芥洗净切碎备用

13. 用蒜泥，新鲜的花椒碎，鸡精，盐，香醋，香油，生抽，凉开水，荆芥，红尖椒，雪里蕻酸菜，花椒油，辣椒油拌匀调成料汁儿

14. 用漏勺捞起蛤蟆咕咚儿，沥干水分倒进碗里，加入调好的料汁儿搅拌均匀就可以吃啦

做好的蛤蟆咕咚儿，爽滑Q弹，为消暑良品。

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)