How many ways does the cow baby have it? How do you make a cow baby delicious?

How to do the dry pot bullfrog:

Ingredients: 3 bullfrogs, 3 small peppers, 2 green peppers.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, light soy sauce, a spoonful of soy sauce, one ginger, two garlic, appropriate amount of starch.

1. The ingredients are ready, and the bullfrog is gutted and peeled and washed. Cut the small chili peppers and green chili peppers into rings, and mince the ginger and garlic for later use.

2. Chop the bullfrog into small pieces, add a spoonful of soy sauce and an appropriate amount of salt, sprinkle in Shaoxing starch, grasp and marinate for about ten minutes.

3. Pour a large spoon of oil into the pot, pour the bullfrog pieces into the pot, and stir-fry until the meat pieces change color.

4. Cover the pot, do not put water, simmer directly for one minute, do not put water, and simmer the bullfrog directly with oil, especially peppery. After the bullfrog is cooked through, remove it.

5. Continue to heat the remaining oil of the fried bullfrog, pour in the minced ginger and garlic, and stir-fry until fragrant.

6. Heat the chopped chili peppers and small chili peppers, sprinkle in an appropriate amount of salt, and stir-fry slightly.

7. Pour in the bullfrog and stir well.

8. Heat pepper, soy sauce and an appropriate amount of salt, stir-fry to taste, then pour in an appropriate amount of spicy oil to remove from the pot.

9. Finished product drawing.

Bullfrog is a kind of food with high nutrients, especially its fat rate is very low, it has high-quality protein, with a variety of nutrients and minerals, usually eat some moderately, has a very good effect on the human body, bullfrog practices are also very many, such as can be made into garlic frogs, made into spicy bullfrogs, let's learn how to make bullfrogs delicious.

Space cow baby how to make it delicious.

The process of garlic bullfrog.

1.The beautiful frog turns its head and claws. After washing, peeling and chopping into pieces, I only took the meat from the base of the thigh.

2.Boiled electricity in the pot, put the frog meat in it and fried it, I put very little oil, because I was afraid of consumption.

3.You can fry it for a short time, and the frog meat will not be tender if it is too long.

4.Put the garlic in the pan and fry until fragrant. Put the beautiful frog into the pot, fry on fire, it is best to put more pepper and pepper, our family has fewer children to put it, it seriously affects the taste, when you get out of the pot, you can get some cooked sesame seeds, the taste will be better!

Space cow baby how to make it delicious.

The process of making Sichuan sauce bullfrog.

1.The frogs are slaughtered, cleaned, and cut into cubes, salt, sugar, white pepper, and rice wine are marinated;

2.Stir-fry the cooking oil, dried chili pepper and sesame pepper in the stir-fry pot to filter out the Chaotian pepper, add the minced green onion and ginger to the pot and fry until fragrant, fry the minced raw pork, add bean sprouts, pickles, light soy sauce, soy sauce, sugar, shrimp skin powder (minced shrimp skin) seasoning, and a small amount of water starch to thicken the Sichuan sauce 3Add raw eggs and a small amount of water starch to the marinated frog pieces, fry them in a pan over low heat until the surface is golden brown and crispy, and then stir-fry them with Sichuan sauce.

Space cow baby how to make it delicious.

The process of making the spicy gluttonous frog in the life version.

1.Clean up the fresh frogs that you bought and cut into small pieces. Add ingredient b (Frog marinade:

2 grams of black pepper powder 1 egg white 30 grams of tapioca starch 2 grams of salt 30ml of rice wine) black pepper, egg white, tapioca starch, salt, rice wine grasp and depulp, marinate for more than 30 minutes. 2.Cut bamboo shoots and shiitake mushrooms into slices, put them in a vessel and spread the bottom.

3.Put 20ml of vegetable oil in the frying pan, put in the garlic cloves when the oil is hot, then put in the minced green onions, Sichuan fragrant spicy sauce, and oil consumption to fry the fragrance, and then add boiling water, after the water boils, add appropriate salt and chicken essence, pour the dilute thick into the pot, put the beautiful frog into the water, boil the juice, turn off the fire and pour it into the utensils of the bamboo shoots and mushrooms after the viscosity. 4.

Put 40ml of spice oil into the wok, put the bouquet pepper and wild pepper in successively, fry it to the aroma and splash it on the fried beautiful frog.

Ingredients: bullfrog, green pepper, garlic, red pepper, perilla, cooking wine, Pixian bean paste, beer, chicken essence, sugar, light soy sauce, oyster sauce, cooked white sesame seeds, salt, edible oil.

Specific steps: 1. Prepare a few processed bullfrogs, chop them into small pieces after cleaning, wash them twice again after all of them are chopped, drain the water and put them in a large bowl for later use; Prepare and clean the other side dishes, cut the ginger into thin slices, remove the skin of the garlic and cut it into small pieces, remove the stems of the green pepper and cut it into small pieces, cut the red pepper into small pieces, and cut the perilla into small pieces for later use;

2. Marinate the bullfrog first, add an appropriate amount of salt and cooking wine, marinate for 20 minutes after grasping and mixing evenly, and after 20 minutes, sprinkle an appropriate amount of dry starch, grasp and mix evenly, so that the surface of the bullfrog is evenly coated with a thin layer of starch, and set aside for later use;

3. Get out of the pot, pour enough food into the pot, put a bamboo chopsticks in the oil temperature of 60% hot, when a large number of small bubbles emerge, put in the marinated bullfrog, and then turn the bullfrog after the bullfrog is fried to the shape, so that the bullfrog is heated evenly, continue to fry for about 10s, and remove the bullfrog from the oil control for later use;

4. Leave a small amount of bottom oil in the pot, add the cut millet pepper, garlic and ginger slices after the oil is hot, turn on low heat and continue to stir-fry to burst the fragrance, add a spoonful of Pixian bean paste after the fragrance is stir-fried, continue to stir-fry over low heat, fry a small pinch of green pepper and chili noodles after the red oil is fried, and continue to stir-fry over low heat to produce the fragrance;

5. Pour in a can of beer after stir-frying the fragrance, then start seasoning, add an appropriate amount of chicken essence, sugar, light soy sauce, oyster sauce, stir evenly and then put in the fried bullfrog, quickly stir and mix evenly again, turn on medium and low heat and cover the pot and simmer for 3 minutes, open the lid after 3 minutes, put in the cut green pepper and perilla, turn on the high heat and quickly stir-fry evenly, fry until the green pepper is broken, you can turn off the heat and get out of the pot, put it on the plate, and finally sprinkle some cooked white sesame seeds, this very delicious dry pot bullfrog is ready, fragrant and flavorful, It's especially delicious.

Tips: 1. The handling scene of bullfrogs is quite bloody, so it is best to let the store help deal with it when buying bullfrogs, saving time and effort.

2. The bullfrog should not be fried for too long, and it can be slightly yellowed after frying until it is set, and the meat of the bullfrog will be more tender.

The ingredients for stir-frying bullfrog are: 800 grams of fresh bullfrog, a little green pepper, an appropriate amount of millet pepper, pickled pepper, ginger, garlic, green onion seasoning: salt, dark soy sauce, a little chicken essence, a little monosodium glutamate, sesame oil, a little sugar, an egg, starch, pepper noodles, and the material disturbs the model wine.

Watercress, white vinegar, and Sichuan pepper step by step: Slaughter the bullfrog and cut it open and take out the internal organs, then peel the skin, rinse it with water, and put it in a bowl for later use.

The correct way to do a dry pot bullfrog is to prepare the relevant ingredients and follow the following 6 steps to do it.

Ingredients: bullfrog, rapeseed oil, lard, onion, celery, green pepper, ginger, garlic, green onion, green and red pepper, lead and dry chili, millet spicy, Pixian bean paste, butter hot pot base, beer, cooking wine, salt, aged vinegar, sugar, monosodium glutamate, corn starch.

Here's how to do it:

1. Chop the slaughtered bullfrog into small pieces, rinse it well, and be sure to squeeze out the residual blood inside, so that it can not only remove the fish, but also marinate it well. Then add some salt, cooking wine, pepper and slapped green onion and ginger to marinate for 10 minutes.

2. After marinating for 10 minutes, a lot of juice comes out, these juices must be filtered out again, and then add some cornstarch to grasp it well, so as to ensure that the fried bullfrog is charred on the outside and tender on the inside.

3. Prepare a little side dishes and ingredients, a little green and two vitex strips cut into short sections, the stool mold millet spicy rings, celery cut into knots, a little more ginger and garlic cut into cubes, half an onion cut into shreds and put into a dry pot to make a base. In addition, prepare a bowl of green and red peppercorns and dried chili peppers, add a little aged bean paste to increase the flavor of the sauce, and a little butter hot pot base to increase the compound spicy flavor.

4. Heat the pot and pour the oil, put in the bullfrog when the oil temperature is 60% on the high fire, don't turn it just under the pot, wait for 10 seconds after the frog meat is all set, and then gently push it away, fry it until the frog meat becomes brown and set.

5. Leave the bottom oil in the pot to heat, add a spoonful of lard to increase the fragrance, turn the temperature of the oil to medium heat, first stir out the fragrance of the diced ginger, then stir out the fragrance of the diced garlic, pour the green and red peppercorns and fry until fragrant, then continue to fry the dried chili pepper and add the aged bean paste and the hot pot base to fry the fragrance, then pour in the millet spicy and stir-fry well, turn into a high heat and put in the oil frog, be sure to pour in a little beer, and at the same time increase the flavor can make the burnt frog meat soft and flavorful.

6. After stir-frying quickly, pour in the green pepper and stir-fry to taste, then pour in the celery, add salt, sugar and monosodium glutamate to taste and stir well. Cook the vinegar on the side of the pot to enhance the flavor, quickly stir-fry well, turn off the heat and start the pot, and finally pour it into the dry pot and light the fire.

Niu Doll is a delicious traditional Sichuan dish with a unique taste that is loved by people. Every time we cook a cow doll, we have to make it carefully to make it taste more delicious. Next, I will introduce how to make a delicious cow doll.

First of all, it is important to pick and choose the right ingredients. When purchasing, you should choose relatively tender beef, and it is best to choose beef brisket and resistance. At the same time, you need to prepare seasonings such as ginger, garlic, and bay leaves, plus an appropriate amount of spices such as chili pepper and peppercorns, so that the boiled cow doll will be more delicious.

Secondly, you need to pay attention to the heat during the production process. Cut the beef into slices, blanch it in boiling water to remove the remaining flavors, and then soak it in cold water to soften. After adding the seasoning, simmer over low heat, and be sure not to use high heat.

The cooking time is generally about 1-2 hours, and you can try multiple times to adjust the cooking time independently.

Finally, the addition of vegetables can enhance the taste. Put the cow doll into a bowl first, then put the washed and cut vegetables, such as lettuce and lettuce, into the same bowl, and pour the marinade of the boiled cow doll to make it rich in layers and more delicious.

In short, to make a delicious cow doll, you need to choose the best materials, adjust the amount of ingredients according to the taste, strictly control the cooking time, and finally add fresh vegetables, which can add layers of taste and make family and friends have more surprises when tasting.

Bullfrog braised is both delicious and tender.

First, rinse the bullfrog with running water, remove the sediment and impurities on the surface, and cut it into small pieces for later use. Add an appropriate amount of water to the pot, add the bullfrog pieces, add ginger slices, green onions, cooking wine and boil, skim off the foam, and simmer for about 30 minutes. Add salt, light soy sauce, dark soy sauce and sugar, and continue to cook for about 10 minutes until the soup thickens.

Remove the bullfrog pieces, drain the water, add an appropriate amount of starch and mix well. Add an appropriate amount of oil to the pan, fry the bullfrog cubes until golden brown on both sides, remove and set aside. Put the fried bullfrog pieces back into the pan, add an appropriate amount of soup, and stir-fry evenly.

When cooking limb bullfrogs, you should master the heat and try not to overcook it, otherwise it will affect the tenderness. When frying bullfrog pieces, you should first dip in an appropriate amount of starch, which can improve the taste and tenderness. When adding seasonings, you can adjust the appropriate amount of rounds according to your personal taste and preferences to achieve the best taste.

In short, this is an easy-to-learn bullfrog recipe that can make a delicious and tender taste, suitable for daily cooking at home.

Precautions for buying bullfrogs

1. Choose fresh bullfrogs: Choose fresh bullfrogs with complete appearance, moist and good body elasticity to ensure the quality and taste of food.

2. Look at the label clearly: When buying bullfrogs, you need to check the product label to understand the production date, shelf life and other information of the product, so as to choose fresh products.

3. Choose regular sales channels: choose regular sales channels, such as supermarkets, food markets, etc., to ensure the safety and hygiene of products.

4. Pay attention to hygiene: When buying bullfrogs, you need to pay attention to the hygiene of the sales place and avoid buying unhygienic products.

5. Choose fat bullfrogs: When choosing bullfrogs, you can choose fat bullfrogs because their flesh is more delicious.

1.The purchase of beef baby meat.

If you want to grill delicious and tender beef baby Feng brother meat, it is very important when purchasing. First of all, it is necessary to see whether the color of the meat is bright red and whether the appearance is shiny. Fresh beef baby meat usually has cracks on the surface and is firm to the touch.

In addition, it is necessary to choose beef baby meat with deboned and less fat, so as to better retain the pure meat flavor of beef baby meat.

2.Marinating of beef baby meat.

Marinating is one of the essential steps before roasting, which can greatly improve the taste and tenderness of beef baby meat. The usual marinating method is to coat the surface of the beef baby meat with an appropriate amount of olive oil and seasoning, and marinate it in an airtight bag for several hours to allow the seasoning to fully penetrate the meat. It is important to note that the marinating time is not too long, otherwise the meat will become too tender and the texture will become too soft.

3.Roasting of beef baby meat.

Roasting is a crucial step in determining the final taste, and attention needs to be paid to the time and temperature of roasting. To bake beef baby meat in the oven, you need to preheat the oven to the appropriate temperature, generally about 200, and then put the marinated beef baby meat pieces on the oven baking tray for roasting. Depending on the size and thickness of the beef baby meat pieces, the roasting time will vary, generally taking about 15-20 minutes.

It is necessary to constantly observe the changes in the meat pieces to avoid over-roasting.

4.Cutting and plating of beef baby meat.

The grilled beef baby meat needs to be left to cool for a few minutes before it can be cut and plated. A sharp knife is used to cut the pieces of meat into slices of the appropriate size. When plating, you can place the thin slices of beef baby meat in the center of the plate, and then arrange the appropriate vegetables and fruits around the silver stool.

In this way, it is not only beautiful, dusty but also balanced and nutritionally healthy.

In general, to make delicious and tender beef baby meat, you need to buy fresh meat, marinate it, grill it properly, and finally cut and plate. Of course, different people have different requirements for taste, and you need to find a way to satisfy yourself after trying it many times.