Steamed bullfrog practice 1:
Ingredients: bullfrog. Accessories: onion and ginger. Seasoning: salt, chicken powder, carved wine, soy sauce, starch and sesame oil.
Production steps:
1. Wash the bullfrog and chop it into pieces for use.
2, onion ginger shredded for use.
3. The bullfrog is marinated with a little salt, chicken powder, carved wine and soy sauce for 20 minutes.
4. Sizing the pickled bullfrog with water starch.
5. Take an open sea bowl and spread onions and shredded ginger on the bottom of the bowl.
6. After the bullfrog is put into the bowl, pour a few drops of sesame oil.
7. The steamer is made on the fire, and the water is boiled and put into the sea bowl.
8. Steam over high fire for 5-7 minutes.
Note: 1. Don't cut the bullfrog block too small.
2, bullfrogs are easy to get old, be careful not to steam for too long.
Method 2 of steaming bullfrog:
Ingredients: 3 legs of bullfrog, 3 cloves of garlic, ginger 1 tablet. Seasoning: salt 1/2 tsp, sesame oil.
Exercise:
Chop the leg of bullfrog, garlic and ginger. Mix the three, add salt, shake up and down, and marinate for 30 liters. Cover with chopped pepper and sesame oil, boil water in a steamer, add bullfrogs and steam for 40 minutes on high fire. After turning off the fire, steam for 5 minutes with residual temperature.
Tips:
1. Put less salt or not. What you eat is the original flavor, and the chopped pepper will have a salty taste.
Put the bullfrog in when the water boils. Steamed vegetables are often like this.
After reading the above introduction, do you think it is very simple? Do you want to do the experiment yourself? It is suggested that you don't cut the bullfrog block too small during cooking, otherwise the finished product will be ugly. The so-called color, smell and taste. At the same time, bullfrogs are particularly prone to aging, so the steaming time should not be too long, otherwise it is not delicious.