dry pot of bullfrogs of the preparation of the material: Main ingredients: live bullfrogs 1000 grams.
Seasonings: 30 grams of fresh red pepper, 50 grams of vegetable oil, 2 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chicken powder, 10 grams of Lee Kum Kee Garlic Mushroom Sauce, 5 grams of chili pepper, 250 milliliters of beer, 1 gram of pepper, 50 grams of garlic, 10 grams of ginger, 5 grams of green onion, 5 grams of perilla leaves, 30 grams of dried pepper, 10 grams of red oil, 5 grams of sesame oil, 300 grams of fresh soup. Teach you how to do dry pot bullfrog, how to do dry pot bullfrog is delicious system:
1, bullfrog slaughtered after the removal of the head, viscera, claws, chopped into 4 cm square block to be used; fresh red pepper tibialis cut hobnail block, garlic seed tibialis, shiso leaf chopped, ginger sliced, dried pepper cut into segments, scallion cut into segments.
2, the pot on high heat, put vegetable oil, ginger, dry pepper segments under the incense, and then into the bullfrog, garlic seeds, fresh red pepper, sautéed until the bullfrog color into the Lee Kum Kee garlic sauce, chili pepper, pour in a little simmering beer, add fresh broth, salt, monosodium glutamate, chicken essence powder, medium heat until the bullfrog is nine ripe, and then into the shiso, drizzle red oil, sprinkle pepper, loaded into a dry pot, dripping sesame oil, sprinkle scallions can be.
Tips: bullfrog is an aquatic animal, the interior contains a lot of water, salt curing, most of the water overflow, stir-frying will also have water overflow, be sure to pay attention to the bullfrog in the water fried dry. Stir-fried bullfrog practice details Department and Efficacy: home cooking
Taste: salty flavor Process: fried Stir-fried bullfrog preparation materials: Main ingredients: bullfrog 500 grams
Auxiliary ingredients: 50 grams of green peppercorns, mushrooms (fresh) 100 grams
Seasonings: pepper 2 grams, 1 gram of five-spice powder, 15 grams of soy sauce, 15 grams of cooking wine, 25 grams of soybean oil, 2 grams of sugar, salt 5 grams of MSG. g, monosodium glutamate (MSG) 2 grams to teach you how to stir-fry bullfrogs, how to do stir-fry bullfrogs to taste 1. bullfrogs first hot water with cold water to rinse refreshing, and then palletized;
2. pepper with a hot pan frying, and then crushed into peppercorns;
3. green peppers, mushrooms, cut into julienne strips;
4. chopped bullfrogs with peppercorns, five-spice powder, soy sauce, cooking wine, even marinade;
5. then hot pots of fried peppercorns and mushrooms;
5. >
5. then hot pan pour oil, the bullfrog first under the pan stir fry;
6. then green pepper, mushrooms shredded put in, sugar moderate, salt moderate, MSG moderate, stir fry time a minute and a half best;
7. according to the amount of dishes can be appropriate to extend the fire. Bullfrog additional information: the skin of the bullfrog can be leather, made into high-level gloves and elastic ties, popular with consumers. Its skin can also be refined into leather glue, used as adhesive on jewelry, diamonds, emeralds and other decorations. Its bones, head, viscera and limbs and feet and other waste can also be processed into fish and livestock feed.
Question 2: How to skin the bullfrog First, remove the head, and then a hand to grab the neck place of the bone, a hand to the float pull the skin of the bullfrog. It's good to get. Remember to cut off the nails in front of the bullfrog's feet.
Question 3: Should I peel off the skin of the bullfrog? If not, how do I wash the skin to clean it? Thanks! Hello, the skin of the bullfrog needs to be peeled off, the bullfrog will be washed, the head chopped off, and then the skin will be torn off the surface of the skin of the tripod frogs have a lot of parasites, if a person eats, it is easy to produce parasites in the body, and even in the brain, affecting the health of people.
I hope it is useful to you, hope to adopt ~
Question 4: How to put the blood of the bullfrog clean First of all, the live bullfrog will be hard to wrestle on the ground or hard place to wrestle it stunned.
Then remove the skin of the bullfrog, and use a knife to cut a small opening in the stomach, and take out the internal organs of the bullfrog.
Wash its blood with water.
Directions:
Beef Frogs in Dry Pot
Ingredients: Beef Frogs 3 White Onions 1 Green Garlic 100g Dried Chili Peppers 50g Fresh Chili Peppers 4 Ginger 20g Garlic 10 Cloves
Ingredients: Chinese Wine, Mash 1 Tablespoon each (15ml) Sugar, Cumin 1 Teaspoon each (5g) Salt 1/2 Teaspoon (3g) Yongchuan Tempeh 2 Teaspoons (10g) PI county bean paste 1 tablespoon (15g) pepper 10g anise 2 dry starch 50g oil 200ml (actual consumption 50ml)
Directions:
1. bullfrog buy back on behalf of the store slaughter, skin, clean and chopped into chunks, add salt and cooking wine marinade for 20 minutes.
2. Wash green garlic and cut into 3cm long diagonal slices. White onion peeled off the old skin and cut into thin julienne strips. Fresh bell peppers cut into small slices. The first thing you need to do is cut the ginger into small pieces.
3. Heat the oil in a frying pan over medium heat, dip the surface of the marinated bullfrogs in a little dry starch, fry them in the oil until the surface is slightly yellow, drain the oil and set aside.
4. In a frying pan, leave 1 tablespoon of oil in the frying pan and heat it over medium heat until it reaches 5 degrees Celsius, then add black beans and bean curd and sauté the red oil, then add star anise, cumin, peppercorns, dried chili peppers, garlic cloves, and ginger and sauté the aroma.
5. Stir fry the fried bullfrog pieces in the frying pan for a few minutes, add the mash, sugar, morning glory pepper flakes and continue to stir fry for 3 minutes.
6. Take another frying pan, pour in a little bit of the base oil, heat over medium heat to 60%, add shredded onion and green garlic slices and stir-fry for a few moments immediately, put into a pre-heated wok, put the fried bullfrogs into the wok, and then serve on the table with the fire.
Question 5: Bullfrog meat treatment Bullfrogs are kept fresh and frozen after slaughter, the process is slaughtered, washed, weighed, vacuum-packed, flash-frozen for 2 hours and then come out, a quick solution to how to make frozen bullfrog meat thawed to maintain a fresh texture.
Question six: how to deal with bullfrogs cook up not old Bullfrog meat is easy to old Before cooking, you can use a little oil, salt, sugar, starch to marinate.
Question 7: Handling bullfrogs There is usually a little bit, snails, mussels and such more. Now are processed by high temperature, will kill, as long as the regular place to eat, all right rest assured.
Question 8: How to slaughter the bullfrog 1, from the belly to throw open. 2, skinning. 3, to the head.
------------------------------
Pickled bullfrogs
Ingredients: 500 grams of bullfrogs, 150 grams of green onions, 200 grams of salad oil, 10 grams of cooking wine, 10 grams of pickled ginger, 1 gram of refined salt, 150 grams of green onions, 2 grams of monosodium glutamate (MSG), 150 grams of pickled red chili peppers, 1 gram of pepper,
20 grams of dried soybean meal.
Production method: 1, bullfrog slaughtered head peeled gutted and washed, chopped into pieces, with salt, pepper, dry bean powder, cooking wine sizing flavor. Pickle red pepper, remove the seeds and cut into sections, wash and cut into sections of green onions
, bubble ginger cut into ginger rice. 2, frying pan oil burned to seventy percent heat, the bullfrogs under the pan slippery break raw. Frying pan under a little oil hot, under the bubble ginger rice, bubble pepper section fried flavor, under the bullfrog, cooking wine, put monosodium glutamate, scallion section of bumps turn up the pot to plate.
Raw fried bullfrog: first prepare a bullfrog, bamboo shoots and green pepper. Bullfrog kill good chopping block, first under the water to boil a little on the volatile (de-bloody) and then pour a little oil in the pot. Put ginger, put the bullfrog. Stir fry for a while. Add green pepper and bamboo shoots. Stir fry a little. Add a little yellow wine, add half a spoon of water. Then add salt, MSG, a little sugar, and pepper. When the water goes down halfway. Then hit a little thickening powder, dripping sesame oil out of the pan, good.
Raw fried bullfrog:
First prepare a bullfrog, bamboo shoots and green pepper. Bullfrog kill good chopping block, first under the water to boil a little on the volatile (to the bloody) and then pour a little oil in the pot. Put ginger, put the bullfrog. Stir fry for a while. Add green pepper and bamboo shoots. Stir fry a little. Add a little yellow wine, add half a spoon of water. Then add salt, MSG, a little sugar, and pepper. When the water goes down halfway. Then hit a little thickening powder, dripping sesame oil out of the pot, good.
Cold pot bullfrog production method
Main ingredients: bullfrog
Bullfrog practice
Ingredients: flat mushrooms, Luo Hanzhu bamboo shoots, konjac
Seasonings: peppercorns, chili pepper
The process of making: Iron pot of bullfrogs is relatively simple.
The first step, put a small amount of oil in the pan, the skinned and cleaned bullfrog over the oil; and then the bullfrog out of the pot;
The second step, stir fry ingredients and seasonings until a few minutes after the stir frying of the flavor;
The third step, add water in the iron pot, bullfrogs, ingredients, seasonings into it, with a large fire stew for about 5 minutes, you can get out of the pot. After leaving the pot, set aside in a cold iron pot, that is, cold iron pot bullfrog.
Note: When it is cold, you can also serve the bullfrog with the toppings and seasonings directly in the hot iron pot. In addition to bullfrogs, you can also braise them with fish such as catfish, and meats such as ribs. You can also add herbs such as wolfberries and red dates to the stew.
Best Oriental is recruiting agents
Taste: spicy and fresh.
Nutrition: Bullfrog stewed in an iron pot can absorb a lot of iron, which can prevent iron deficiency anemia.
Question 9: After the bullfrog skinning is first washed and then chopped small or chopped small and then washed? That kind of program is more reasonable First wash and then chopped into small pieces.
This is more conducive to the retention of nutrients, and the damage to the flavor and texture will be minimal.
Braised bullfrog
Ingredients: 2 pounds of bullfrog, 5 long pickled peppers, 1 pickled ginger, 8 garlic cloves, red oil soybean, green peppercorns, cooking wine, a little soy sauce, soybean flour, scallions, monosodium glutamate (MSG)
Practice
1, in the purchase of bullfrogs on the treatment of clean, take it home to clean, drain, with cooking wine, soybean flour, at least 10 minutes of flavor, and then use the water over the water. water, fish out and drain water to be used. (so that the bean powder solidified in the bullfrog can make the bullfrog tender, lest cooked when the paste pot.)
2, pickled ginger cut fine particles, pickled peppers, scallions cut section.
3, hot frying pan with a little more oil, first beans, peppercorns, pickled ginger, pickled peppers, garlic cloves, cooking wine stir-fried together, then put the bullfrogs together and stir-fry for a few moments, mixed with water just over the bullfrog can be.
4, simmer for a few minutes, simmer until the soup is less, put the green onion, monosodium glutamate, you can also put some balsamic vinegar can be.
Question 10: How to get rid of fishy bullfrogs? Buy fresh freshly killed starving bullfrogs in the market, remove the head and claws. Wash and chop into large pieces, with cooking wine, pepper, ginger, salt marinade for ten minutes. The role of one is to remove the fishy taste, the second is to taste. If the marinating time is too long, it will lead to the loss of water in the meat of the bullfrog, and the meat will be old and tough after the dish.