Food Details of Roasted Bullfrog with Chestnuts: 2 bullfrogs, 15 chestnuts, 1 onion, 1 ginger, 3 garlic 12, 3 green peppers, 3 red peppers, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried starch, 1 tablespoon of soy sauce, 1/3 tablespoon of soy sauce, 1 tablespoon of rice wine, 2 tablets of old rock sugar and 1 bowl of bone soup. Blanch chestnuts in water 10-20min, scoop them up and let them cool, cut green and red peppers into circles, and slice ginger. 2. Add some oil to the pot and cook for 8 minutes. Put the frog in and fry it. Throw them in one by one, gradually without rolling, shake the pot until the frog can be scattered, and then peel them off with chopsticks. Chestnuts are also fried in the pot, and the skin is slightly crisp and fished up. Fried frogs and chestnuts are reserved. 3, all the fried bullfrog oil is thrown away, and the oil in the pot will do. Stir-fry onion and garlic until fragrant. Convert to smoking, old smoking king, rice wine, old rock sugar, a bowl of big bone soup. Boil. Pour in the frogs and chestnuts.
Tofu stew food: water tofu, dumpling stuffing, Pixian bean paste, shallots, red peppers, oil consumption, starch method: 1, cut tofu, slice Chinese cabbage, cut onions, slice ginger, cut garlic leaves into sections, prepare sweet potato vermicelli, pour in cold water, soak for more than 3 hours, soak sweet potato vermicelli thoroughly, and put it in the pot. 2. After that, put the Chinese cabbage into the pot, stir-fry until it becomes loose, add appropriate amount of rice wine, 1 spoon of salt, and pour in appropriate cold water to cover two thirds of the Chinese cabbage.