home cooking of bullfrog

Main ingredients: bullfrog, fungus, soy sauce (soy sauce), cooking wine, vinegar, salt, chicken essence, sugar, water starch, green onion, garlic, ginger rice.

Practice: buy the live killed bullfrog, back to wash and dry (must be dry, otherwise the batter when hanging slurry, all the dishes to be slurry is this reason), with soy sauce and wine and water starch slurry standby.

With soy sauce (old soy sauce), cooking wine, vinegar, salt, chicken essence, sugar, water starch, green onion, garlic, ginger and rice to blend into a sauce spare.

The bullfrogs will be slurry good oil sliding out (the process is too fast, busy hands did not have time to take pictures), leaving a little oil in the pot under the dry red pepper fried until brownish red (sorry, just sliding oil when the pot is stained, we live to see it).

And then under the hair of the fungus stir fry a little.

Finally, add the bullfrog slipped through the oil, good Delhi buy Huai salt peanuts, pouring into the sauce blended with a good big fire to paw a couple of good.

Flavor bullfrog

Main ingredients: bullfrog 1000 grams, 50 grams of dry red pepper, 10 grams of perilla, 20 grams of garlic cloves, 1 egg. Seasonings: 2 grams of salt, 5 grams of monosodium glutamate, 5 grams of oyster sauce, 2 grams of chicken powder, 3 grams of soy sauce, 5 grams of yellow wine, 10 grams of bean paste, 50 grams of broth, 1250 grams of salad oil, 2 grams of green onions.

Practice: 1, bullfrog slaughtered and skinned chopped 2 cm square block, with salt, monosodium glutamate, egg white marinade 10 minutes.

2, frying pan on high heat, into the oil to eighty percent heat, down into the bullfrog pieces of small fire frying for 4 minutes until the outside of the burnt inside tender, up the pot filter oil.

3, the pot to stay in the bottom of the oil, burned to seventy percent of the heat, will dry red pepper, sage, garlic cloves stirring incense on high heat, add the bullfrog pieces, add broth, put salt, monosodium glutamate, oyster sauce, chicken powder, soy sauce, soy sauce, soy sauce, simmering on low heat for 5 minutes, out of the pot into the pad with a fine bamboo net in a plate, sprinkle green onion that is complete.

Boiled bullfrog

Main ingredient: 350g of bullfrog,

Accessories: 150g of lettuce,

Seasoning: 10g of green onion, 10g of garlic, 5g of ginger, 5g of chili pepper, 15g of wine, 4g of salt, 15g of soy sauce, 2g of chicken essence

Methods: 1. Chop well;

2. Bullfrog and then mix with spicy powder, marinate for 15 minutes;

3. Bullfrog put hot oil pan stir-fried to jade white sheng out;

4. Continue to oil, and then put the onion, ginger, garlic, sharp red pepper, spicy powder stir-fried flavor;

5. Add a large bowl of water, and then into the stir-fried bullfrogs;

6.

7. Put in the lettuce leaves, add some chicken essence can be out of the pot.

Bullfrog with Sesame Flower Ingredients:

1000g of bullfrog, 500g of sesame flower, 100g of pickled chili peppers, 50g of dried ginger, 50g of garlic, 100g of white onion, 20g of dried chili peppers, 10g of peppercorns, 1tablespoon of dry cornstarch (15g), 2tablespoons of cooking wine (30ml), 1tablespoon of salt (5g), ?tablespoon of white sugar (3g), 2tablespoons of chicken essence (10g), 2tablespoons of balsamic vinegar (10g), 2tablespoons of chicken broth (10g). 10g), 2 teaspoons (10ml) balsamic vinegar, 1 tablespoon (15ml) water starch, 1 bowl (250ml) of oil (20ml), 1 bowl (250ml) of broth

Methods:

Minimize the pickled chili pepper. Garlic cloves are washed and sliced. Scrape the skin of ginger and wash and slice. Onion white cut 1cm small section, dried chili peppers remove the tip cut into 1cm small section.

Bullfrog cleaned and chopped into small pieces, with salt, ginger, cooking wine, part of the water starch marinade for 10 minutes.

Soak fried sesame flowers in boiling water for 5 minutes, drain and set aside.

Heat the oil in a frying pan over high heat until it reaches 60%, then fry the bullfrogs to shape. Pour out most of the oil (reserving about 1 tablespoon) and add ginger, garlic, dried chili peppers, pickled red chili peppers, and peppercorns.

Add broth, vinegar, chicken essence, sugar, salt and sesame seeds and simmer over low heat for 8-10 minutes to taste.

Change to high heat and bring to a boil, thicken with the remaining water starch, put down the green onion, push and turn to start the pot.

Black pepper bullfrog Ingredients:

1 bullfrog, 1 green pepper, 3 red chili peppers, black pepper, soy sauce, yellow wine, sugar, chicken essence, sesame oil, green onion, ginger and garlic

Practice: 1, bullfrog cleaned and cut into pieces. Add green onion, ginger and garlic, appropriate amount of soy sauce, soy sauce, sugar, chicken essence, sesame oil, the grinding bottle to coarse gear, sprinkle black pepper grains, mix well, into the refrigerator to rest for an hour or two until flavored.

2, the pan is hot, pour a small amount of oil, into the ginger and garlic slices burst incense. Into the marinated bullfrog stir fry, spray a small amount of yellow wine, a small amount of soy sauce, into the sliced green peppers and red chili peppers, stir fry until cooked. Before serving, sprinkle a few black pepper grains to enhance the aroma.

Steamed bullfrog with taro Ingredients:

Bullfrog 350g, peeled taro (taro) 200g. Seasonings red rice pepper segment 30 grams, Shanli Xiang brand perfumed black beans 40 grams, ginger rice, garlic rice 15 grams each, 35 grams of dry starch, 20 grams of spicy sauce, 50 grams of red oil, chicken powder, pepper, Huadiao wine, coriander leaves, monosodium glutamate 5 grams each, 8 grams of refined salt, 10 grams of peppercorn oil, 3 grams of white sugar.

Practice: 1, bullfrog slaughtered, peeled, washed, cut into pieces weighing about 3 grams, mixed with Huadiao wine, ginger rice, garlic rice, spicy sauce, pepper, sugar, chicken powder, 3 grams of refined salt flavor, marinate for 15 minutes standby; marinated bullfrogs patted on the dry starch, mixing perfumed edamame, 20 grams of red oil, pepper oil standby.

2, taro wash, add 5 grams of salt to taste, put into a pot of boiling water over high heat and cook for 5 minutes, remove from the water, and then mixed into the monosodium glutamate seasoning spare.

3, will be marinated into the flavor of the bullfrog into the plate, placed around the boiled taro, sprinkled with red pepper section, mixed into 30 grams of red oil, on the cage on high heat steaming for 6 minutes, take out and put on the coriander leaves can be.

Beef Frogs in Milk Sauce Ingredients:

Beef frogs 2, celery 10 grams, green onions, ginger, garlic a little. Seasoning: 10g of southern milk juice, 1/2 tsp of refined salt, 1/2 tsp of monosodium glutamate, moderate amount of soy sauce, 2 tbsp of salad oil, moderate amount of water starch.

Practice: 1, the bullfrog peeled, gutted, cleaned, chopped into small pieces, boiling pot of water, the bullfrog into the blanch, fish out and wait for use.

2, put the bottom oil in the pot, with onion, ginger, garlic burst incense, pour into the bullfrog, celery and southern milk juice, salt, monosodium glutamate, soy sauce, burned to taste, thickened with water starch into.

Honeydew roasted bullfrog Ingredients:

Bullfrog, honeydew, eggs, green onions, ginger, starch. Fine salt, monosodium glutamate, cooking wine, oyster sauce, peanut oil each moderate.

Practice: 1, the bullfrog slaughtered and washed, remove the skin, viscera, chopped into small pieces, honeydew peeled, divided into petals spare.

2, the bullfrog pieces with egg white, cooking wine, wet starch sizing standby.

3, the pot of oil heating, the bullfrog pan over the oil out; pot to stay a little oil, into the onion, ginger pot, put the soup, oyster sauce, bullfrog, honeydew cooked, add salt, monosodium glutamate, thickened with cornstarch, plate can be.

Onion Bullfrog Ingredients:

Onion 1, bullfrog 1, green onion, ginger, garlic, soy sauce, salt, chicken essence, sugar, cooking wine

Practice: 1. Onion peeled, washed, love how to cut how to cut, bullfrogs first to let it ascend, and then washed large dismantle N pieces.

2. pot of hot oil first onion stir fry a sheng out, and then put some oil under the ginger and pat cracked garlic stirred for a while.

3. Under the bullfrog, add wine and stir-fry, add soy sauce, sugar, salt, chicken essence, a little water, smothered for a while.

4. When the bullfrog is cooked through and then into the fried onions, fried to their favorite degree out of the pan, sprinkle green onions.

Red Curry Sugar Cane Bullfrog Ingredients:

100g of sugar cane, 1 bullfrog, green and red pepper pieces*** 30g. Seasoning red curry paste 35g, Thai fish sauce 5g, coconut milk 10g, cooking wine, salt, monosodium glutamate 8g each, chicken powder 10g, sugar, chili oil, butter, cornstarch 10g each, egg noodles 30g, salad oil 500g, dry onion paste 5g, wet starch 5g.

Practice: 1, the pan into the butter, burned to 60% of the heat into the dry onion paste, red curry paste stir-fried over low heat, out of the pan with Thai fish sauce, coconut milk, mix well, on the cage on high heat steaming 5 minutes into the sauce.

2, sugar cane peeled, cut 5 cm long, 1 cm wide, 1 cm thick strip; bullfrog rinsed clean, cut into pieces weighing about 10 grams, with 3 grams of salt, monosodium glutamate, cooking wine marinade for 10 minutes to taste, add cornstarch and mix well.

3, the pot into the boiling water, into the sugar cane strip boil 0.5 minutes over high heat, out of the water, pad into the bottom of the pot.

4, the pan into the salad oil, burned to 50% heat into the bullfrog low-fire slide 1 minute, fished out of the oil; pan left 15 grams of oil, burned to seventy percent of the heat under the green and red pepper pieces of medium-high-fire stir-fry aroma, into the tuned red curry sauce, water 15 grams of low-fire boil, into the salt, chicken powder, sugar, seasoning, under the bullfrog high-fire turn, add wet cornstarch to thicken the gravy, dripping into the chili oil, out of the pan loaded into a potboy with a good boiled egg! The noodles are served on the table.

Stir-fried bullfrog Ingredients:

Cooking oil-500g (30g) sesame oil-1 tsp cooking wine-1 tbsp pepper powder- pinch of salt-1 tsp MSG-0.5 tsp bullfrog-300g kale-100g carrots-10g egg-1 ginger-1 small piece garlic-5 cloves starch-moderate

Practice: 1. Bullfrog cleaned and chopped into pieces, carrots peeled and cut into diamond-shaped slices, ginger peeled and sliced, garlic sliced;

2. In the bullfrog, add a little egg white, seasoned with a little salt, monosodium glutamate, cooking wine, water, starch marinade;

3. To the pot of oil, burned to eighty percent of the heat into the bullfrog, bullfrog immersion frying until eighty-five years old and poured;

4.

Beef Frogs in Black Bean Sauce Ingredients:

Beef Frogs 2pcs. Sauce packet spicy black bean sauce 50 grams, star anise 10 grams, 5 grams of sesame leaves, 10 grams of cinnamon, 1 green onion, 1 piece of ginger. Seasoning soy sauce 50 grams, 15 grams of monosodium glutamate, 20 grams of sugar.

Practice: 1. the bullfrog slaughtered, gutted, washed, and then cut into 2 cm size of the ding, and then put into the boiling water a little hot, fish out and rinse standby.

2. Sit in the pot on the fire add water, put the sauce packet, monosodium glutamate, sugar, soy sauce to boil, adjusted to the black bean sauce soup to be used.

3. Put the bullfrog into the sauce soup, sauce about 10 minutes with a small fire, and then use a large fire will be the sauce soup to eight points thick, and then the bullfrog out of the plate, and finally the remaining sauce poured on the bullfrog, you can eat on the table.

Stir Fried Bullfrog with Green Peppers Ingredients:

1 bullfrog, 1 green pepper, cooking wine, salt, chicken essence, sugar, soy sauce, ginger

Practice: 1. Wash the bullfrog and then cut it into pieces.

2. pot of hot oil put ginger slices burst incense, because I want to eat a little bit of cooked green pepper, so under the green pepper and bullfrog together stir fry.

3. Add a small amount of cooking wine, add a little soy sauce, salt, sugar, chicken seasoning can be.

Wild pepper bullfrog crushed Ingredients:

Bullfrog, ginger, garlic, green pepper, red pepper, perilla, oil, yellow pepper sauce moderate, a number of whole wild peppercorns, soy sauce, soy sauce, salt, chicken

Practice: 1. Bullfrog slaughtered, gutted and skinned, remove the head and limbs of the tip, chopped into small pieces spare.

2. Cut ginger and garlic into chunks, green and red bell peppers into rings, and chop perilla.

3. Pan sit oil, ginger and garlic slices burst incense, into the bullfrog slightly stir-fry a few times, dripping wine fried blood color.

4. Add green and red pepper rings, the right amount of yellow pepper sauce, a number of whole wild peppers, drizzle a little pickled wild peppers in acidic water, soy sauce, soy sauce, stirring, stir-fry over high heat for 3 to 5 minutes until the bullfrog is cooked through.

5. Quickly add salt, chicken essence, minced perilla, turn well to remove from the pot.

Gorgonian barley boiled bullfrog

Materials: 500 grams of bullfrog, 30 grams of Gorgonian, Job's tears 20 grams, 20 grams of ginger, crushed mother-of-pearl, a little bit of rice wine, salt, sugar, pepper, cornstarch, chicken broth, peanut oil, each moderate

Practice: bullfrog slaughtered and chopped pieces, salt, peanut oil, pepper, rice wine, cornstarch and mixing well and standby; Gorgonian, Job's tears, soak for 30 minutes! Standby; boil chicken broth, add Gorgon fruit, barley, ginger and a little crushed mother-of-pearl and slow-cooked 30 minutes, then add the bullfrog cooked over medium heat, and finally seasoned.