The authentic practice of boiled bullfrogs

The home cooking of boiled bullfrogs is as follows1.Bullfrogs are slaughtered, gutted, washed and cut. Taste with salt, white pepper, ginger and cooking wine for 30 minutes.

2.Wash the loofah and cut the oblique blade.

3.Wash the dried chilies, pickled peppers, garlic, ginger and green onions, and cut them for later use.

4.Turn on medium heat, heat vegetable oil and lard in a wok, and add dried chilies, Sichuan peppercorns, pickled peppers, garlic and ginger to the pot.

5.Add Pixian bean paste and stir-fry to make it fragrant.

6.Add the bullfrog and stir-fry, add a small amount of vinegar and sugar to enhance the taste.

7.After stir-frying for 5 minutes, add water and cook over high heat.

8.After cooking for 20 minutes, add the loofah and continue to cook for 5 minutes.

9.Turn off the heat, add chopped green onion and chicken essence, mix well, and put it in a basin.

Boiled bullfrog is super simple to make, and I love the tender taste.

This time I made a boiled bullfrog, the kind of pure frog meat, without a little bit of emptiness, and it was super easy

Lazy to say that in front of everyone, if you buy bullfrogs, if they are fresh, it is recommended to ask the merchants who sell bullfrogs to help cut them into pieces and deal with them, and take them home, just wash them.

Bullfrog 3 bullfrogs less than 100 Although it is a bullfrog that has been processed, it is still busy for half a day to thaw and cut into pieces.

Frog leg meat likes to be tender, so I divide it into two large bowls according to the frog leg and body, and fry it separately.

Prepared base: dried chili pepper, Sichuan pepper, garlic paste, garlic slices, ginger slices, green onion segments.

Method: Add 1 tablespoon of cooking wine, 4 tablespoons of soy sauce, a small amount of pepper, 4 tablespoons of cornstarch, grasp well and marinate for 15 minutes.

Put oil in the pan, fry the bullfrog and remove it, add some oil, and fry the base.

After stir-frying, add boiling water, boil, add bullfrog, add a little salt, monosodium glutamate to taste, and grunt to eat.

Eat the bullfrog first, and then rinse the vegetables later, because it is heavier, and a large piece of hot pot base is added later, haha, the more delicious the taste, and the small pot can also cook the bullfrog nice

Ingredients. Bullfrog 2 pcs.

Oil to taste. Salt to taste.

Cooking wine to taste.

Pepper to taste.

Lettuce to taste.

Dried chili peppers to taste.

Method steps.

Steps to make boiled bullfrogs.

1. Two fat bullfrogs.

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2. Cut the bullfrog into cubes, put cooking wine and pepper, 13 spices, salt, and marinate for 15 minutes.

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3. Green onions, ginger, garlic and dried chilies.

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4. Fry the bullfrog until the white meat is exposed.

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5. Put oil in the pot, stir-fry green onions, ginger, garlic and high chili peppers, and add Pixian bean paste. Stir-fry the red oil and add a large bowl of water.

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6. Pour the bullfrog into the pot, add salt, dark soy sauce and monosodium glutamate. Simmer for five minutes.

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7. Spread lettuce on the bottom of the bowl and put the boiled bullfrog into the bowl.

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8. Perfect out of the pot.

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Ingredients: Bullfrog. 3 salts.

Cooking wine to taste.

Appropriate amount: thirteen spices.

A small amount of starch.

Appropriate amount of pickled ginger 2 buds.

Pickled peppers. 4 pcs.

3 garlic grains.

Old ginger. 1 bud.

Sichuan peppercorns. 1 handful.

Bean paste. Amount.

2 large green peppers.

Large red pepper 1 oil. Amount.

Paprika. Amount.

Ketchup. Amount.

Light soy sauce. Amount.

Pepper. Crumb.

Balsamic vinegar. Amount.

Onions. 3 pcs. 1 to 4 tablets.

Rapeseed. 1 tree.

Carrot. 1 trump.

Hot and sour boiled bullfrog preparation.

The cut bullfrog is cleaned, drained, chopped into pieces of appropriate size, grasped with salt, cooking wine, thirteen spices, and starch, and marinated for a while;

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Cut the pickled ginger into thick shreds, cut the pickled pepper into rings, slice the garlic, cut the old ginger into thick shreds, prepare the green and red dried peppercorns, chop the bean paste finely, and slice the large green pepper and the large red pepper;

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Heat an appropriate amount of oil, pour in the marinated bullfrog pieces and fry them slightly until they change color and shape, and control the oil and scoop them up;

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After the bottom oil is boiled dry, pour in the bean paste and fry the fragrance, then pour in the pickled ginger pickled pepper, ginger garlic and Sichuan peppercorns and stir-fry well---.

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Add chili powder (less or no if you are afraid of spicy), fry the red oil, and then add the tomato sauce and stir well;

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Add fresh soup (or water), bring to a boil, add light soy sauce and pepper and simmer for a while;

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Pour in the bullfrog pieces and cook until cooked to taste, add an appropriate amount of balsamic vinegar;

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Put in the green and red pepper slices, cut off, and turn off the heat;

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Serve in a bowl, sprinkle with coriander, garnish with sliced onions, flowers carved from rape stalks and carrots.

As an alien species from North America, bullfrogs are flooded abroad, but in China as a delicacy, there are still a variety of practices, including spicy bullfrogs, pickled pepper bullfrog charcoal, roasted bullfrogs and other bullfrogs are very popular with diners, because as a Shonan people, they have a soft spot for spicy, so today we will introduce the practice of spicy boiled bullfrogs, first of all, we need to prepare the corresponding ingredients.

Main ingredients: Only a few large bullfrogs are needed, and 7 of them were bought here.

Ingredients needed: appropriate amount of dried peppercorns, appropriate amount of minced garlic, appropriate amount of dried chili, appropriate amount of ginger, appropriate amount of bean paste, some hot pot base, appropriate amount of cooking wine, balsamic vinegar, a green onion, sugar, white sesame seeds, appropriate amount of light soy sauce, edible salt, starch, a small amount of monosodium glutamate, rapeseed oil, pepper, etc.

Corresponding side dishes: bean sprouts in moderation, lettuce in abundance (of course it can be adjusted according to personal taste).

Step 1: Wash and chop the 7 bullfrogs in turn and put them in the prepared bowl, add cooking wine, appropriate amount of salt, egg white, pepper, starch and stir in turn, stir evenly and wait for about 15 minutes.

Step 2: Prepare the side dishes, then pour the appropriate amount of water into the pot and boil, pour the prepared cut lettuce pieces into the pot and boil, after about ten minutes, take them out with a colander and put them into the prepared plate, then put the bean sprouts into the pot and cook for about three minutes, then use a colander to take them out and put them in a plate, and the bottom side dish is ready.

Step 3: Then wash the pot, then reheat the pot, pour in rapeseed oil first, when the oil is hot, put the dried peppercorns, green onions, ginger and garlic, a little hot pot material, and bean paste in turn, and then turn to low heat to fry the material, fry until the red oil appears (in order to avoid frying paste, turn on low heat and fry slowly), immediately put the balsamic vinegar, sugar seasoning, and a small amount of light soy sauce in, and then stir-fry for about a minute to pour in water to boil.

Step 4: After the water is boiled, you can pour in the long-awaited bullfrog, and then just turn on the high heat and cook for about five minutes to turn off the heat, (because it is relatively hot and spicy soup) and then carefully pour the bullfrog into the plate with side dishes, and finally sprinkle with dried chili, minced ginger, a little minced garlic, sesame seeds, dried peppercorns and other ingredients.

Step 5: Finally, you can also pour a large amount of rapeseed oil into the hot pan, turn off the heat after the smoke, and then pour the rapeseed oil on the plate containing the spicy boiled bullfrog, and finally sprinkle with chopped green onions, so that you have the final touch, the spicy boiled bullfrog is not only delicious but also very good-looking.

Here the spicy boiled bullfrog is a complete delicacy, because of its spicy and fragrant taste, and the meat is very tender texture, and it is nutritious and has health effects such as calming the nerves and replenishing qi, nourishing and detoxifying. Therefore, it is widely loved by diners, and now you can try to make it at home, so if you like it, let's do it quickly. Today's food practice recommendations are shared here, and if you like it, pay attention to it.

The most important thing to make boiled bullfrogs is the auxiliary materials, as long as the ingredients are in place, there is no undelicious boiled bullfrog made. Let's share with you a recipe for boiling bullfrogs.

Step 1: Wash the bullfrog, chop it into small pieces, put it in a bowl, then add cooking wine, ginger slices, light soy sauce, and marinate for about an hour. When marinating, you can prepare other accessories, and bean paste is indispensable. It is also necessary to prepare some millet peppers, green peppers, dried peppers.

Step 2: Heat the pan, pour the appropriate oil into the pot, then pour the ginger and garlic into the pot and stir-fry, then pour in the bean paste, pour more appropriately, and then add some dried chili peppers and peppercorns, and stir-fry together. Pour the marinated bullfrog into the pot, and be sure to stir-fry it over high heat when the bullfrog is in the pot, and the bullfrog will overflow with fragrance when stir-frying.

Add a pinch of salt.

Step 3: Stir-fry the bullfrog until it changes color, then add some chili powder, millet pepper and green pepper. After stir-frying evenly, prepare a bowl of water and pour it into the pot, the water should be just over the bullfrog, cover the pot, boil the water over high heat, and then turn to low heat and simmer.

Be sure to watch the time and don't boil the water dry. What comes out of this is not a boiled bullfrog, it feels like a dry pot bullfrog. So when pouring in water, don't put too little.

Uncover and sprinkle with chopped green onions.

The above is how to boil bullfrogs, when making boiled bullfrogs, you need to marinate the bullfrogs for about an hour in advance, so when you are ready to cook, marinate the bullfrogs an hour in advance. If you like spicy food, you can add chili pepper after boiling water, but you must remember to eat the right amount of millet pepper, otherwise it will be so spicy that it will breathe fire. The recipe for this boiled bullfrog is simple and easy to learn, and after eating, the delicacy still stays on the tip of the tongue, which is the boiled bullfrog on the tip of the tongue.

1.First, wash and peel the bullfrog and chop it well;

2.Mix the bullfrog with spicy powder and marinate for 15 minutes;

3.Put the bullfrog in a hot oil pan and stir-fry until the jade white comes out;

4.Continue to add oil, then add green onions, ginger, garlic, sharp red peppers, and spicy powder to stir-fry until fragrant;

5.Add a large bowl of water and add the stir-fried bullfrog;

6.Put cooking wine, salt, and soy sauce in turn, and wait until it is almost cooked;

7.Add lettuce leaves, add some chicken essence and remove from the pan.

Nutritive value. Bullfrogs are very nutritious and tasty. Each 100 grams of frog meat contains grams of protein and fat, which is a high-protein, low-fat, low-cholesterol nutritious food, which is loved by people.

The internal organs of bullfrogs and their scraps are rich in protein, which are hydrolyzed to produce complex amino acids. Among them, arginine and lysine are high in content, which is a good food additive and tonic.

In addition, the endocrine system of bullfrogs secretes various hormones, which can be used in medicine, industrial production and scientific research, such as pituitary hormone used as an artificial oxytocic agent for fish and amphibians, which is conducive to artificial reproduction. The gastric glands, intestinal glands and pancreas of bullfrogs are rich in digestible catfish, especially the hydrolyzed protein catfish, which can be extracted and utilized. The bile of bullfrogs is extracted and processed for medicinal purposes.

Frog skin is an excellent raw material for making surgical threads. Frog oil can be used to make high-grade lubricants.

Efficacy. 1. Bullfrog has the effect of nourishing and detoxifying and certain diseases.

2. Patients with weak stomach or excessive gastric acid are most suitable to eat frog meat.

3. It can treat yin deficiency and toothache, low back pain and long-term dysentery, and is suitable for people with hypoproteinemia, lack of energy, lack of milk, liver cirrhosis and ascites and neurasthenia.

1. Dry pot bullfrog.

Ingredients: 2 bullfrogs, 2 cloves of garlic, 1 fresh pepper, appropriate amount of bean paste and tempeh paste, 1 coriander, appropriate amount of salt.

Method: 1. First fry the bullfrog cleaned and chopped into small pieces, which is the key step to determine the taste of this dry pot bullfrog, and fry the bullfrog until it is slightly golden brown.

2. Fry potato chips again, which requires skill. The potato slices need to be fried three or four times repeatedly in a pan of oil. Every time you fry it, you need to let the potato chips cool for a while before continuing to fry them, in short, you can fry the potato chips until they are crispy.

3. Pour oil into the pot, after the oil is hot, first use the pepper and garlic to fry the pot together, pour in the bean paste and tempeh sauce, and continue to stir-fry to bring out the fragrance.

4. Pour in the fried bullfrog and a spoonful of chili oil, then put potato slices, stir-fry a few times, add salt according to taste, and then sprinkle with coriander, and you can enjoy it out of the pot.

2. Pickled pepper bullfrog.

If the bullfrog wants to be cooked delicious, I think the easiest way is to buy the bullfrog and cut it into pieces, then use water starch, then add some salt to the appropriate amount of rice wine, grasp it a little, and then put it in the water to boil, so that the bullfrog is more tender.

Bullfrogs can be made into braised ones to be delicious, because bullfrogs are originally wild, and cow wow cow, very hearty earthy smell. Therefore, it must be made into braised and spicy will taste better.

I think it's especially delicious to use it to make a hot pot with potatoes, bean sprouts, and other side dishes.

Chopped pepper bullfrog.

2 bullfrogs; millet pepper 50g; a small half bowl of fresh chopped pepper (rice bowl); two tablespoons of garlic oil (boiled garlic cooking oil); water starch; Pepper. Essence of chicken; ginger shallots; Wine; Sugar.

Method: Wash the bullfrog and cut it into small pieces; Put it in a container, then add the chopped ginger, a little chicken essence, pepper, cooking wine and an appropriate amount of water starch and marinate for about a quarter of an hour.

Chop the millet pepper and put it together with the fresh chopped pepper, add a little water for pickling the millet pepper and a little sugar, then add two tablespoons of garlic oil and stir well and set aside. (If it's just a simple garlic paste, add a large spoon of salad and stir-fry it in the pot first, and then use it to be more fragrant).

Then drain the marinated bullfrog and spread it evenly on a plate, then spread the prepared chopped pepper.

After the water in the steamer is boiling, put the bullfrog in the pot and steam it for 15 to 20 minutes (depending on the size of the bullfrog cut pieces), and finally sprinkle the chopped green onions, and you can serve it out of the pot!