牛蛙最好少吃尽量不吃
大女儿跟我们去菜市场看到牛蛙说要吃,安排!\n小孩不吃辣,外面牛蛙都是辣的,只带她们在外面吃过一次不辣的,感觉腥味很重,自己也没怎么做过,还不能加辣椒,有挑战了。\n做的非常成功,两个小孩儿说明天还要吃!
By 古老的青蒜
用料- 牛蛙 6只
- 洋葱 1个
- 大葱 1根
- 大蒜 10瓣
- 盐 克
- 糖 适量
- 生抽 适量
- 料酒 半勺
- 姜 一块
- 蚝油 少许
- 紫苏 适量
- 食用油 适量
- 胡椒粉 适量
- 淀粉 5勺
1、牛蛙洗干净泡去血水。
2、泡好了沥干水份。
3、做点葱姜水,姜葱拍散加盐揉出姜葱汁加些料酒泡出葱姜水准备腌制牛蛙。
4、牛蛙里面加蚝油、生抽、胡椒粉、姜葱、盐糖。
5、拌匀了,腌制30分钟,中间要翻动几次哈。
6、担心不放辣椒腥味重,准备了点青花椒。
7、当然了紫苏是不能少的!
8、切了一个洋葱在砂锅里面垫底。
9、大葱也要一些。
10、这时候牛蛙腌制的差不多了,把葱姜挑出去,加淀粉。
11、淀粉拌匀之后再加一些油拌匀。
12、牛蛙下锅炸了。
13、分了四锅炸的,炸好了。
14、切点葱段和葱花。
15、姜、蒜、葱段先后下锅煸出香味。
16、牛蛙下锅,加半罐啤酒,再加些生抽、盐糖、胡椒粉调味。
17、砂锅烧热后洋葱丝和大葱丝垫底。
18、牛蛙开锅之后加紫苏叶。
19、牛蛙倒进砂锅,盖锅盖烧3分钟左右。
20、加葱花进去,再盖半分钟锅盖。
21、打开锅盖后加青花椒,烧油浇在青花椒上面就可以了。
22、开吃!鲜嫩!
小贴士1.牛蛙腌制半个小时就可以了,不要太久。\n2.加淀粉时注意把腌制牛蛙的汤倒干净,加淀粉拌匀后不要有水。\n3.记得加淀粉后,还要再加些油,虾牛蛙时不粘锅。
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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