Roast bullfrog with olive oil and onion

Roast bullfrog with olive oil and onion

Introduction:

"Water on the onion cutter really can't solve the problem. The result of my practice is: use a big bowl or small basin to hold water, and put the cut onion into the water immediately. In this way, the tissue of the crushed onion will not have a chance to release alliinase, and it won't irritate the eyes. Bring a diving mirror, is also a very creative approach, oh, cool, O (∩)_ ∩)O~”

Production steps:

Step 1: peel the bullfrog, wash the internal organs and chop them into small pieces.

Step 2: peel the onion, wash it and cut it into pieces. Cut the onion, ginger and garlic into powder and set aside.

Step 3: when the pot is warm, add olive oil and stir fry the bullfrog without waiting for smoke.

Step 4: stir fry the onion in hot oil, and then add some oil to stir fry the ginger slices and cracked garlic for a while.

Step 5: just stir fry the bullfrog, add wine leaves, stir fry together, add soy sauce, soy sauce, sugar, salt, chicken essence, don't add water, use oil directly. (after adding water, it doesn't taste so delicious. Stir fry it in oil over low heat. Turn it over a few times to avoid sticking to the pan)

Step 6: after the bullfrog is cooked, add the fried onion, green pepper and so on to the degree you like, then put them out of the pot and eat them.

Materials required:

Onion: right amount

Olive oil: right amount

Bullfrog: moderate

Garlic: right amount

Ginger: right amount

Green pepper: right amount

Coriander: moderate

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Note: in order to enjoy the purer olive oil and make the olive oil work to the best, remember that the ingredients can be put into the oil with a little temperature, that is, to use the hot pot and cold oil to stir fry vegetables, to retain the nutritional value of olive oil to the greatest extent, and never wait for the oil to smoke ~!!!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy