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How to make Oviductus Ranae
Wash the fresh toad, remove the internal organs and soak in water for 30 minutes to remove the fishy smell. Prepare flour, starch, salt, pepper, five-spice powder, egg, spring onion, ginger, garlic and other seasonings. Mix the flour, starch, salt, pepper and five-spice powder evenly, add the right amount of water and stir into a paste. Marinate the toad in a paste for 10 minutes. Cool the oil in a hot pan and deep-fry the pickled toad until golden brown.
A live toad is raised without water for two days (let it spit out its sundries) if you add water, you can't catch it when it jumps out. Boil the water in the pot, quickly drop into the toad, close the lid, and the toad can be fished out. In the pot, add dried chili peppers, spring onions and ginger, saute until fragrant, add water and boil and add toads. Simmer for about 15 minutes, add salt and monosodium glutamate; collect juice. When you see the juice, add chopped onions, minced garlic and minced coriander.
Blanch the toad in the pan for a few seconds, remove and drain the water, peel the potatoes, cut the rollers, cut the chili slices of dry red wine, sliced green onions and ginger, and prepare the soy sauce. Heat the wok with oil, stir-fry the sliced spring onions and ginger and stir-fry with the right amount of soy sauce. Add the right amount of water, put in the chili section of dry red wine, pour in the hot toad and pour in a little cooking wine. Pour in the potatoes and bring to the boil, pour in a little soy sauce and season with a little chicken essence.
The live toad was scalded to death with boiling water. Wuhua pork slices, stir-fry a little oil, add soup to put toad, add spring onions, ginger, dried chili, soy sauce and other seasonings, (can add some side dishes, potatoes, etc.) stew can be done. Eat soup and meat. If you don't like soup, you can collect the juice and put some soy sauce, similar to braised soy sauce. When eating, you can pick out and discard the water with chopsticks. Dry toad, you can use a wooden stick to knock the toad soft (loose), and then spray some light salt water, deep-fried.
Toad with onion sauce
"seasoning onion (300 grams) toad (300 grams) seasoning salt (amount) vegetable oil (right amount) garlic (right amount) red pepper (right amount) bean paste (right amount) cooking utensils and deep-frying pan A hibernating toad is easy to clean, wash and drain. Wash onions and cut them into small pieces.
Onions and toads: eat and die. Rescue: Che Qian Zi one or two water fried clothes; onions and honey: eating together will hurt eyes, cause eye discomfort, serious blindness. Because honey has the function of clearing away heat, onions contain a variety of bioactive substances, which will react with organic acids and enzymes in honey, produce toxic substances and stimulate the gastrointestinal tract, resulting in abdominal distension and diarrhea.
Toads are poisonous and can't eat frogs at all. Onions are safe to eat.
Onion is an alkaline food and contains sugar, inorganic salts, zinc, selenium (anticancer substances), phosphorus, sulfur and so on. Onions and toads are poisoned by eating the same food. In addition, eggs should not be put together with ginger and onions. Otherwise, it will deteriorate quickly.
American "interpretation" of toads in caves this is a recipe taught by my Yorkshire mother.
Add a little bit of onion juice to the mixture of the same amount of flour and boric acid, then add a little milk, knead the balls with a diameter of 1 cm, and put the boric acid balls in places frequented by cockroaches. Because cockroaches have a special preference for onion flavor, the cockroaches smell the balls and eat them immediately, while the cockroaches eat them as soon as they eat. Boric acid will dehydrate it to death: several killing methods currently used are: (1) scalding, burning and removal of oocysts.
How does the toad cook delicious?
Ingredients: toad 500g, garlic 200g, old smoke right amount, light soy sauce right amount, edible oil right amount, cooking wine right amount. First wash the toad, then scald the water, heat the pot and put oil, stir-fry the toad, and then add cooking wine. Add soy sauce, light soy sauce and water after stir-frying. Bring to a boil over high heat and cook over low heat for 15 minutes, then add a little sugar, collect juice over high heat, and serve.
Blanch the toad in the pan for a few seconds, remove and drain the water, peel the potatoes, cut the rollers, cut the chili slices of dry red wine, sliced green onions and ginger, and prepare the soy sauce. Heat the wok with oil, stir-fry the sliced spring onions and ginger and stir-fry with the right amount of soy sauce. Add the right amount of water, put in the chili section of dry red wine, pour in the hot toad and pour in a little cooking wine. Pour in the potatoes and bring to the boil, pour in a little soy sauce and season with a little chicken essence.
Material preparation toad: choose fresh toads, generally sold on the market have been dealt with, if not, need to clean up, remove internal organs and skin, wash clean and cut into pieces of appropriate size. Potatoes: choose potatoes with high starch content, so the stewed dishes will be more full-bodied. Peel the potatoes and cut them into pieces of the same size so that they can be cooked evenly.