Ingredients

150 grams of frogs, 200 grams of fresh bamboo shoots, 1 egg, 50 grams of light soup, minced garlic, ginger flowers, scallions, pepper, refined salt, MSG, sugar , oyster sauce, corn starch, etc. in appropriate amounts.

Preparation method

1. Cut the fresh bamboo shoots into thin slices, roll them over with boiling water, pour them into a strainer and filter out the water.

2. Cut the frog into small pieces, add a little refined salt, mix well with eggs, and pat with cornstarch.

3. Heat the oil in the wok over a high fire. When it reaches 100°C, deep-fry the frogs until they are thoroughly fried. Remove them, then add the fresh bamboo shoots and fry until golden brown. Pour in the strainer and filter the oil.

4. Heat the oil in the wok again, sauté the minced garlic, ginger flowers and scallions until fragrant, add the fried fresh bamboo shoots, add the soup, add MSG, sugar, oyster sauce, pepper, and season with Add wet corn starch to thicken the sauce, add the fried frog, add tail-wrapped oil, mix well and serve on a plate.

Remarks

This dish contains 20.3 grams of protein, 5.9 grams of fat, 2.9 grams of carbohydrates, and can produce 145 kcal (606.1 kJ) of heat. Contains 89 micrograms of vitamin A, 5.9 mg of niacin, 100 mg of calcium, and 2.4 mg of iron.

Tender, crispy, sweet and refreshing. This dish is not high in calories and is rich in protein and calcium, making it suitable for children. Especially suitable for obese children.