Stir fried bullfrog(qing chao niu wa )

Stir fried bullfrog

Raw materials for stir frying bullfrog

Bullfrog 300g; kale 100g; carrot 10g; egg 1; ginger 1 small piece; garlic 5 petals; proper amount of starch

Ingredients for stir frying bullfrog

500g edible oil; (actual consumption 30g); 1 tsp sesame oil (3G); 1 / 2 tsp cooking wine (15g); a little pepper; 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of stir fried bullfrog

1. Wash the kale and cut into oblique slices, wash the bullfrog and cut into pieces, peel the carrot and cut into diamond slices, peel the ginger and slice the garlic;

2. Add a little egg white to bullfrog, mix in a little salt, monosodium glutamate, cooking wine, water and starch to marinate;

3. Put oil into the pan, and when it is 80% hot, put in the bullfrog. Soak and fry the bullfrog until it is 80% mature and pour out;

4. Leave the bottom oil in the pot, add ginger and garlic, stir fry until fragrant, then add Chinese Kale slices and carrot slices, stir fry until broken, then add bullfrog, stir fry with salt, monosodium glutamate and pepper, then thicken with starch, pour in sesame oil.

Characteristics of stir fried bullfrog

It's delicious, fragrant, smooth and tender.

Attention should be paid to when making clear fried bullfrog

The meat of bullfrog is smooth and tender. Don't get old when frying in oil.

Stir fried bullfrog

Stir fried bullfrog is a dish made of bullfrog.

Make food

Material Science

Bullfrog, 300g kale, 100g carrot, 10g egg, 1 ginger, 1 garlic, 5 starches, right amount

Seasoning

Edible oil, 500g (actual consumption 30g) sesame oil, 1 tsp cooking wine, 1 tsp pepper, a little refined salt, 1 tsp monosodium glutamate, 0.5 TSP

Production steps

1. Wash the kale and cut into oblique slices, wash the bullfrog and cut into pieces, peel the carrot and cut into diamond slices, peel the ginger and slice the garlic;

2. Add a little egg white to bullfrog, mix in a little salt, monosodium glutamate, cooking wine, water and starch to marinate;

3. Put oil into the pan, and when it is 80% hot, put in the bullfrog. Soak and fry the bullfrog until it is 80% mature and pour out;

4. Leave the bottom oil in the pot, add ginger and garlic, stir fry until fragrant, then add Chinese Kale slices and carrot slices, stir fry until broken, then add bullfrog, stir fry with salt, monosodium glutamate and pepper, then thicken with starch, pour in sesame oil.

characteristic

It's delicious, fragrant, smooth and tender.

matters needing attention

The meat of bullfrog is smooth and tender. Don't get old when frying in oil.

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Chinese PinYin : Qing Chao Niu Wa