A list of the contents of this article:

It is a common practice to stir-fry bullfrogs.

Stir-fried bullfrog: ingredients: two live bullfrogs, one red pepper, 100g parsley, salt, monosodium glutamate, chicken essence, sugar, black pepper, water starch, onion, ginger and garlic slices. Step 1: kill the bullfrog, wash and chop it into pieces, cut the red pepper into sections, and cut the parsley into sections. Step 2: take a small basin and put the chopped bullfrog in it, add salt, egg white and water starch.

Add the bullfrog and stir-fry for 5 minutes, then add a little salt and chicken essence to season.

Ingredients: 2 bullfrogs, 1 green pepper, 3-4 millet spicy, 6-7 cloves of garlic seeds, 5-6 slices of ginger, 4-5 pickled peppers, oyster sauce, pepper, light soy sauce soy sauce, egg white, cornflour, Pixian bean paste, chicken essence, cooking wine, appropriate amount. Fresh bullfrog is skinned and its internal organs are washed. All chili peppers are cut into small pieces, garlic is cut twice, garlic can also be more, the taste is better. Stand by after all materials have been disposed of.

First of all, we should deal with the bullfrog, ask the master who sells the bullfrog to help clean it up, bring it back and wash it, and cut it into small pieces. It is not suitable to cut too large, and some fine pieces are better. When blanching at high temperature, it will be easier to penetrate and kill parasites. Turn on the induction cooker, add the right amount of water, add a little salt and vinegar, boil it, put it into the cut bullfrog block, blanch for 3 minutes, remove it, put it into cold water, filter, drain and put into a bowl.

Ingredients: bullfrog, fungus, soy sauce (soy sauce), cooking wine, vinegar, salt, chicken essence, sugar, water starch, chopped onions, minced garlic, ginger rice. The work bought by the vegetable market kills bullfrogs and comes back to wash and dry (you must control the drying, otherwise you can't hang up the size when sizing, all the dishes that need to be starched are the same), and use soy sauce, cooking wine and water starch to size and set aside.

What should bullfrogs do?

Wash the bullfrog, chop it into pieces, marinate it with cooking wine and salt for 10 minutes to deodor and increase flavor. Pour oil into the hot pot, add the pickled bullfrog and stir-fry quickly until discolored. Remove and set aside. Leave the bottom oil in the pan and stir-fry the sliced ginger, minced garlic, chopped onions and dried chili peppers. Add Douban sauce and stir-fry the red oil, then pour in the stir-fried bullfrog block, add the right amount of water no more than bullfrog.

Chanzui bullfrog: after the bullfrog is treated and cleaned, cut into pieces, stir well with pepper, salt, starch and cooking wine and marinate for 1 hour. Heat the oil in the pan, add the ginger and garlic and stir-fry, then add the Fish Filets in Hot Chili Oil seasoning package, stir-fry the oil and add water to the bottom of the immersion pan. Boil the water in the pot and pour in the lettuce when the water is boiled. Remove the lettuce when medium well and cook in the pot with the bullfrog for 5 minutes.

Steamed bullfrog steaming is the simplest way to keep the original taste of bullfrog. First of all, wash the bullfrog, remove the internal organs and skin, and cut into palatable blocks. Then sprinkle the bullfrog meat with salt, ginger and green onions, put it in a steamer and steam over high heat for about 10-15 minutes. After coming out of the pot, sprinkle with pre-adjusted soy sauce, sesame oil and steamed fish soy sauce, sprinkle with chopped onions and coriander, and serve.

Step: a. Wash the bullfrog and cut it into pieces. b. Put oil in the pan, heat and add sliced ginger, minced garlic and chopped onions to saute. c. Add bullfrog pieces and stir until discolored. d. Pour in the right amount of cooking wine to deodorize, add light soy sauce, old color, and add the right amount of water. e. Season with sugar, salt and chicken essence. Bring to a boil over high heat and simmer for 10-15 minutes.

Stir-fried bullfrog

1. Stir-fry the bullfrog over high heat for 5 minutes, then add a little salt and chicken essence to season.

2. The common practice of stir-frying bullfrogs: ingredients: two live bullfrogs, one red pepper, 100g parsley, salt, monosodium glutamate, chicken essence, sugar, black pepper, water starch, onion, ginger and garlic slices. Step 1: kill the bullfrog, wash and chop it into pieces, cut the red pepper into sections, and cut the parsley into sections. Step 2: take a small basin and put the chopped bullfrog in it, add salt, egg white and water starch.

3. Green pepper 1 millet spicy 3-4 garlic seed 6-7 clove ginger slices 5-6 pickled pepper 4-5 oyster sauce, pepper, light soy sauce soy sauce, egg white, cornflour, Pixian bean paste, chicken essence, cooking wine stir-fried bullfrog fresh bullfrog peeling, viscera wash, this step can be handled by the merchants of the vegetable market, all chili peppers are cut into small pieces, garlic cut twice, garlic can also be more It tastes better.

4. Stir-fried bullfrog is made as follows: prepare ingredients, pepper, pepper, cornflour, salt, monosodium glutamate, chicken essence, chili sauce, cumin powder, oyster sauce, cooking wine. The bullfrog is skinned, eviscerated, cut into small pieces and marinated with salt, monosodium glutamate, cornflour, cooking wine and cooking oil for two minutes. When the pot is warm, add olive oil, heat the pan until 50% hot, and stir-fry the pickled bullfrog until medium well.

How do bullfrogs taste good?

1. There are 5 steps in how the bullfrog is cooked tender and delicious. Bullfrog can be used as dry pot bullfrog, Sautéed Bullfrog with Pickled Peppers, flame bullfrog. The following are the specific steps of the dry pot bullfrog: operation / step 1 cut the bullfrog to the peeled bullfrog. 2 cut spare ginger and garlic into slices, red pepper and green pepper into pieces. 3. Marinate the bullfrog with cooking wine and pour into the bullfrog. Marinate with cooking wine for 10 minutes.

2. How to make the bullfrog delicious how to eat the bullfrog Chanzui bullfrog: treat and wash the bullfrog, cut it into pieces, stir with pepper, salt, starch and cooking wine and marinate for 1 hour. Heat the oil in the pan, add the ginger and garlic and stir-fry, then add the Fish Filets in Hot Chili Oil seasoning package, stir-fry the oil and add water to the bottom of the immersion pan.

Steamed bullfrog with minced garlic is a simple and healthy method, which can retain the original flavor of bullfrog. After the bullfrog is cleaned, marinate it with cooking wine, salt, white pepper and a little light soy sauce for 20 minutes. Then, prepare a large amount of minced garlic, chop the garlic, add a little salt, oil and a little water, and stir well. Place the pickled bullfrog on a plate, sprinkle it with minced garlic, then put it in a steamer and steam over high heat for about 10 minutes until the bullfrog is done.

4. Ingredients: three bullfrogs, one tablespoon of cooking wine, two tablespoons of light soy sauce, one spoonful of starch, a little white pepper, three slices of ginger, one head of garlic, one section of spring onions, one spoonful of sugar, a little pepper, one green pepper, one spoonful of Pixian Douban, one spoonful of soybean paste and the right amount of edible oil. Take care of the bullfrog, wash it, and remember to remove the claws. Pour in all the pickled seasonings: cooking wine, light soy sauce, white pepper, oil, starch, grab well and marinate for 30 minutes.

How to fry the bullfrog to taste good?

1. First of all, we should deal with bullfrogs, ask the master who sells bullfrogs to help clean them up, bring them back and wash them, and cut them into small pieces. It is not suitable to cut too large, and some small pieces are better. When blanching at high temperature, it will be easier to penetrate and kill parasites. Turn on the induction cooker, add the right amount of water, add a little salt and vinegar, boil it, put it into the cut bullfrog block, blanch for 3 minutes, remove it, put it into cold water, filter, drain and put into a bowl.

2. Marinate the bullfrog with cooking wine and pour into the bullfrog. Marinate with cooking wine for 10 minutes. Pour oil into 4 pots, add ingredients, stir-fry oil, add ginger and garlic slices, saute over high heat, pour into bullfrog, stir well. 5 add ingredients and stir well. Add bean paste, light soy sauce, cooking wine and sugar and stir well.

3. Chanzui bullfrog: after the bullfrog is treated and cleaned, cut into pieces, stir well with pepper, salt, starch and cooking wine and marinate for 1 hour. Heat the oil in the pan, add the ginger and garlic and stir-fry, then add the Fish Filets in Hot Chili Oil seasoning package, stir-fry the oil and add water to the bottom of the immersion pan. Boil the water in the pot and pour in the lettuce when the water is boiled. Remove the lettuce when medium well and cook in the pot with the bullfrog for 5 minutes.