Re-engraved Haring Bullfrog Noodle

Name: Re-engraved Haring Bullfrog Noodle
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Bullfrog; Some salt; 5 slices ginger; 4 chili; 1/2 bowl starch; 3 crystal sugar; 2 spoons Chicken Bouillon Powder

by It’s hard to get a nickname

4.9 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

I went to Haring Noodles with my colleague and ate the signature bullfrog noodles. There were so many people. I stood at the table and watched the others pitifully. Then the three of us sat down. But the noodles were really delicious, fresh and salty. Spicy is very characteristic. The color was very light when it was first served, and I thought it was a light flavor with Shanghai characteristics. It turned out that it was very fresh when I ate it in my mouth, and the freshness was wrapped in spicy. It was also very happy to watch the beautiful colleague on the opposite side eat Scha's. The pictures in this recipe maintain my usual style of taking pictures. They are all original ecology, so feel free to watch them. (I can eat and cook but not take pictures. You bite me. (｡･ω･｡)ﾉ♡)

Ingredients

2 pcs Bullfrog
Some Salt

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5 slices Ginger

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4 Chili
1/2 bowl Starch
3 Crystal Sugar

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2 spoons Chicken Bouillon Powder

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Re-engraved Haring Bullfrog Noodle

1. The bullfrog's picture is too bloody and will not be uploaded. Shanghai bullfrogs cost eight yuan a catty ~ I bought two for exactly 16 yuan. The bullfrog noodles outside sell for 30~ first cut the bullfrogs into pieces (it's better to let the vegetable sellers do it, don't like to kill), and grab the bullfrog pieces with a small amount of cooking wine and ginger. Marinate for a while. Chili slices, spicy chili~

2. I make my own hand-rolled noodles, and I can also buy thicker noodles that are finished products.

3. After the oil is hot, put in the bullfrog chunks. Because I'm afraid of bacteria, parasites, etc., I don't consider whether the meat is tender or not, so I just fry it for a while.

4. Add chili and continue to fry. Then heat the water. When adding salt, it is recommended to add a little bit more, because it needs to be put in the noodle soup. Then put a small spoonful of white pepper powder and a proper amount of rock candy. I like to put rock candy. Because rock candy is neutral in Chinese medicine, you don't have to worry about matching it with any ingredients. Then put more chicken bouillon, because it has umami flavor. Some people say that chicken essence is not good. Go to the wiki on your own. As long as the chicken essence is genuine and not made of industrial raw materials, and you don't eat it hard with garlic, there is nothing wrong with it. I put two spoons. (My spoon is a seasoning spoon!!! Not a spoon!!!). At the same time, all you need to do is to use a small bowl of starch and water to dilute, because it needs to thicken the soup.

5. that's all. Straight men can't take pictures.

6. Then cook the noodles. I put more noodles here because I eat a lot. For normal noodles, add more water to ensure that the soup is not very thick after the noodles are cooked, and it is still clear.

7. Then pick up the noodles, add the noodle soup (because the noodle soup has the unique flavor of noodles, so there is an old saying called the original soup of the original food), and then add the prepared bullfrog ingredients. It tastes fresh and spicy, so refreshing