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Fried bullfrog with pickled pepper
Ingredients: 500g of bullfrog, 20g of green onion 1 50g, 200g of salad oil, 20g of cooking wine10g, 0g of pickled pepper10g, 10g of refined salt150g, 2g of green onion150g, monosodium glutamate and pickled pepper.
20 grams of dried bean powder.
Production method: 1. The bullfrog is slaughtered, peeled and washed, cut into pieces, and starched with salt, pepper, dried bean powder and cooking wine. Soak red pepper, remove pedicels, remove seeds and cut into knots. Wash the green onions and cut them into sections.
Soak ginger and cut it into ginger rice. 2. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled pepper, stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok, and plate.
Stir-fried bullfrog: first prepare a bullfrog, bamboo shoots and green peppers. Kill the bullfrog and cut it into pieces. Boil it first, then throw it out (remove the blood) and pour a little oil into the pot. Add ginger slices and bullfrog. Stir fry and add green pepper and bamboo shoots. Just add a little yellow wine and half a spoonful of water to stir-fry less. Then add salt, monosodium glutamate, a little sugar and pepper. When the water level drops to half. Just add some starch and pour sesame oil out of the pot.
Fried bullfrog:
Prepare a bullfrog, bamboo shoots and green peppers first. Kill the bullfrog and cut it into pieces. Boil it first, then throw it out (remove the blood) and pour a little oil into the pot. Add ginger slices and bullfrog. Stir fry and add green pepper and bamboo shoots. Just add a little yellow wine and half a spoonful of water to stir-fry less. Then add salt, monosodium glutamate, a little sugar and pepper. When the water level drops to half. Just add some starch and pour sesame oil out of the pot.
Method for make cold pot bullfrog
Ingredients: bullfrog
The practice of bullfrog
Ingredients: Pleurotus ostreatus, Luohan bamboo shoots and konjac.
Seasoning: Zanthoxylum bungeanum and pepper
Production technology: the production technology of iron pot bullfrog is relatively simple.
Step 1, put a small amount of oil in the pot and oil the peeled and washed bullfrog; Then put the bullfrog out of the pot;
Step 2, stir-fry the ingredients and seasonings until they are fragrant after a few minutes;
Step 3, add water to the iron pot, put the bullfrog, ingredients and seasonings in, stew for 5 minutes on high fire, and then take out the pot. After taking out the pot, put it in a cold iron pot, that is, the cold iron pot bullfrog.
Description: In cold weather, bullfrogs, ingredients and seasonings can also be eaten directly in a hot iron pot. Besides bullfrog, it can also be stewed with fish such as catfish and pork ribs. You can also add Chinese wolfberry, red dates and other medicinal materials when stewing.
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Taste: spicy and delicious.
Nutrition: Braised bullfrog can absorb a lot of iron and prevent iron deficiency anemia.