Recipe: Banquet Edition - Haidilao Pickled Bullfrog

Home Cooking Recipe: Banquet Edition - Haidilao Pickled Bullfrog

Notes:

This dish is a simple operation, but it is not easy to do. Why do I start to say that the banquet version, as a housewife, comes to the guests to naturally take the amazing taste of the dishes, in order to add color to the table. The seaweed seasoning must be made with broth to be delicious. If you have Sichuan kimchi in your home, the taste will be more layered and better.

Ingredients:

Steps:

  1. Home Cooking Recipe: The seasoning of Haidilao is a seasoning that I have tasted so delicious that it is easy to make ingredients at home. Not easy to miss.

    The seasoning of Haidilao is a seasoning that I have tasted so delicious that it is easy to make ingredients at home. Not easy to miss.

  2. Home Cooking Recipe: The bullfrog washes and peels off the diced pieces, puts ginger salt, egg white, pepper, and a little starch to make it thin. Marinate for an hour.

    The bullfrog washes and peels off the diced pieces, puts ginger salt, egg white, pepper, and a little starch to make it thin. Marinate for an hour.

  3. Home Cooking Recipe: Hey, the lettuce is cut into silk and soaked in salt water. In doing so, it is not easy to change color. What everyone likes to eat can be matched according to their own interests.

    Hey, the lettuce is cut into silk and soaked in salt water. In doing so, it is not easy to change color. What everyone likes to eat can be matched according to their own interests.

  4. Home Cooking Recipe: Heat the hot water in the pot, and burn the water to 80% heat (do not boil, boil the bullfrog meat will be scattered). Under the bullfrog, the bullfrog should be placed one by one. Open a small fire, the water has not boiled, slowly ripening the bullfrog. This way the bullfrog is tender and will not be scattered. The bullfrog meat is cooked and fished out.

    Heat the hot water in the pot, and burn the water to 80% heat (do not boil, boil the bullfrog meat will be scattered). Under the bullfrog, the bullfrog should be placed one by one. Open a small fire, the water has not boiled, slowly ripening the bullfrog. This way the bullfrog is tender and will not be scattered. The bullfrog meat is cooked and fished out.

  5. Home Cooking Recipe: Another pot of boiled water, boiled vegetables, cooked and placed in the bowl of the plate.

    Another pot of boiled water, boiled vegetables, cooked and placed in the bowl of the plate.

  6. Home Cooking Recipe: This is a frozen broth. After doing several sea fishing, the experience is that seaweed seasoning must be high soup. If you don’t add the soup, it is instant noodles. If you eat it yourself, the banquet will be worse.

    This is a frozen broth. After doing several sea fishing, the experience is that seaweed seasoning must be high soup. If you don’t add the soup, it is instant noodles. If you eat it yourself, the banquet will be worse.

  7. Home Cooking Recipe: Season the spices into the pan. Be sure to stir-fry over a small fire, knowing the yellow sauce and the color of the pepper.

    Season the spices into the pan. Be sure to stir-fry over a small fire, knowing the yellow sauce and the color of the pepper.

  8. Home Cooking Recipe: Put in the stock and boil.

    Put in the stock and boil.

  9. Home Cooking Recipe: The broth is boiled and boiled open, and the medium fire is cooked.

    The broth is boiled and boiled open, and the medium fire is cooked.

  10. Home Cooking Recipe: The bullfrog is boiled and placed in a pot. Put the bell pepper in the pot and boil it. After seasoning with a little white vinegar, pour the soup into the soup pot.

    The bullfrog is boiled and placed in a pot. Put the bell pepper in the pot and boil it. After seasoning with a little white vinegar, pour the soup into the soup pot.

  11. Home Cooking Recipe: Put the garlic and parsley on the bullfrog.

    Put the garlic and parsley on the bullfrog.

  12. Home Cooking Recipe: Another oil pan, oiled and poured on garlic and parsley.

    Another oil pan, oiled and poured on garlic and parsley.

Tips:

1, bullfrogs must be cooked with hot water beforehand, this can not only go to the sputum, but also to ensure that the integrity of the bullfrog is not loose.


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