How to Make Zha Cai Tian Jie?
Ingredients:Frog legs 12 ounces,Mushrooms four pieces, bamboo shoots two ounces,celery(or chopped green onions) two stalks, several turnips, ginger a few small pieces,garlic paste one teaspoon, fried until fragrant, sesame seeds one tablespoon. Marinade: ginger juice three-quarters teaspoon, wine three-quarters teaspoon,
soy sauce two teaspoons, cornstarch half teaspoon, oil one tablespoon. Seasoning: sesame paste one tablespoon, mustard paste one teaspoon, a little sesame oil, a little monosodium glutamate, salt one-quarter teaspoon, four tablespoons of broth. Steps: 1. Soak mushrooms until soft, drain and remove the stems, cut larger pieces into halves, add one-sixth teaspoon sugar and toss evenly.
2. Boil bamboo shoots in boiling water with a little saltfor fifteen minutes, take out and cool under running water, then slice.(Use canned bamboo shoots, rinse and cut into pieces if using canned ones) 4. Clean frog legs after de-feathering, pat dry and slice, marinate with marinade for fifteen minutes, quickly fry in oil.5. Heat two tablespoons of oil, stir-fry ginger, bamboo shoots, mushrooms, add garlic paste and fried frog legs, stir-fry briefly, add seasoning and toss evenly until the sauce is nearly reduced, then add celery and turnips, stir-fry together, serve on a plate, sprinkle with sesame seeds. Add the bamboo shoots to half a cup of broth and cook for five minutes. Scoop out and drain the water.(Or use half a cup of water and half a teaspoon of chicken powder as a substitute for the broth) 4. Clean and dry the frog after deboning, cut into pieces, marinate with marinade for fifteen minutes, and quick-fry in oil.5. Heat two tablespoons of oil, stir-fry the ginger, bamboo shoots, and winter mushrooms. Add garlic paste, stir-fry the frogs briefly, add seasonings and stir evenly, cover the wok and cook until the sauce is nearly dry, then add celery and sweet potatoes, stir-fry evenly, serve on a plate, sprinkle with sesame seeds.
This answer comes from Cooking Net Official Website
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