[Authentic boiled bullfrog]_Authentic practice_How to make

[Authentic boiled bullfrog]_Authentic practice_How to make

Bullfrog is a kind of food with high nutritional value. Nowadays, there are farmed bullfrogs in many places. It tastes delicious and has high nutritional value. There are many nutrients needed by the human body.There are common boiled bullfrogs. The main ingredient is bullfrogs. In addition, you must prepare the right amount of lettuce and other appropriate condiments. Let’s take a look at the practice of authentic boiled bullfrogs.

Authentic boiled bullfrog material Main ingredients: bullfrog 350 g, auxiliary materials: 150 g of lettuce, seasoning: green onion 10 g, white skin garlic 10 g, ginger 5 g, dried red pepper 5 g, cooking wine 15 g, salt 4 g, soy sauce 15Grams, chicken essence 2 grams Practice 1.

Quickly wash and peel the bullfrog and chop well; 2.

2. The bullfrog is mixed well with spicy powder and marinated for 15 minutes; 3.

Heat the bullfrog in a frying pan and stir fry until the jade is white; 4.

Continue to add oil, then add onions, ginger, garlic, sharp red pepper, spicy powder to stir-fry; 5.

Add a large bowl of water, then add the simmered bullfrog; 6.

6. Put cooking wine, salt, soy sauce in order, when fast-cooking; 7.

Add lettuce leaves and add chicken essence to the pan.

Two conventional materials, 600 grams of bullfrogs, 250 grams of seaweed cabbage, 1 large piece of ginger, 1 tablespoon of tempeh, 6 pieces of garlic, half a green onion, 1 spicy green millet, 5 spicy red millet, 2 tablespoons pepper,1 tablespoon of white wine, 1 teaspoon of allspice powder, 1/2 teaspoon of white pepper powder, 1 teaspoon of chicken essence, 1 tablespoon of salt, 1 tablespoon of oyster sauce, 7 tablespoons of vegetable oil, 1 tablespoon of peanut oilPurify the blood, chop the cubes, use an appropriate amount of salt, white pepper, and high-grade liquor, cut the ginger and marinate for 30 minutes.

2. Ginger slices, garlic cut into large pieces, green millet spicy and red millet spicy sliced; green peppercorns are mixed with 1 tablespoon of peanut oil, soaked for 10 minutes.

3. Wash the sea cabbage thoroughly.

If the supermarket sells a lot of salted, rinse it a few times, it is best to rinse it again.

4. Heat the wok, pour 3 tablespoons of vegetable oil, turn off the heat after the green smoke comes out, put the garlic in a bit cooler, and fry with low heat until it is golden.

5, then put the Xian County Douban fried incense.

6. Zoom in the scallions, ginger slices and tempeh stir-fry.

7. Inject 700ml of water into the pot, add oyster sauce and allspice powder to boil, taste the salty taste, and see if you put salt.

8. Let the cabbage cook for 2 minutes.

9. Add the bullfrog, cover, and cook on medium heat for 10 minutes.

10. Remove the sea cabbage at the bottom of the soup bowl, put the bullfrog on top, and pour in the juice.

11, the net wok is hot, put 4 tablespoons vegetable oil, after burning Changqing smoke, put pepper and stir-fry, immediately put millet spicy stir-fry, turn off the heat.

12, drench in the soup bowl while hot, serve.