What should bullfrogs do? How to make a bullfrog?

Stir-fried bullfrogs. <>

Ingredients: 2 bullfrogs.

1 green pepper.

Millet spicy 3-4 roots.

6-7 cloves of garlic seeds.

5-6 slices of ginger.

4-5 pickled peppers.

Oyster sauce, pepper, light soy sauce, egg white, corn starch, Pixian bean paste, chicken essence, cooking wine to taste.

The practice of stir-frying bullfrogs.

Fresh bullfrog peeling, internal organs washed, this step can be helped by the vegetable market merchants, all the peppers are cut into small pieces, garlic cut into two knives, garlic can also be more, the taste is better. All materials are processed and set aside.

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Cut off the soles of the bullfrogs, cut them into small pieces, put them in the seasoning and marinate, including: oyster sauce, a little pepper, a small spoon of light soy sauce, an egg white, a small amount of corn starch, marinate for more than 20 minutes.

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Put oil in the pot, heat the oil until it smokes, put in the marinated bullfrog meat, put in an appropriate amount of cooking wine, fry the bullfrog for 7-8 years, roughly change color, and then stir-fry for about 3-4 minutes, and set aside.

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In another pot, heat the pan with cold oil, add green and red peppers, pickled peppers, ginger slices, and garlic seeds to stir-fry until fragrant.

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Add another tablespoon of Pixian bean paste, stir-fry the red oil, and stir-fry evenly.

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Put the smooth bullfrog meat in the pot, an appropriate amount of chicken essence, stir-fry evenly, and stir-fry for 2 minutes.

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Add an appropriate amount of light soy sauce and dark soy sauce along the edge of the pot, stir-fry and color, and then the cooking is completed, because the bean paste and soy sauce contain salt, there is no need to add additional salt.

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Tips: 1. The secret of the tender meat of bullfrogs is "egg white", which is used to marinate bullfrogs, wrap bullfrogs well, keep the meat tender and evenly heated at the same time, and it is not easy to get old.

2. Slide the bullfrog in the oil pan first, instead of directly putting the raw bullfrog into the pot to cook at one time. Boiled oil until light smoke, put in the bullfrog and slide it until it is 7-8 ripe, put it out first, stir-fry the side dishes, then pour in the bullfrog, stir-fry into a dish.

The pickled bullfrog, although it has been repeatedly cooked, the meat is still fresh and tender, and the sour taste of the pickled pepper is particularly appetizing and delicious. In the end, I came to the conclusion that next time I will buy two more bullfrogs, because the taste is too good, and the amount of two is really not enough to eat

Generally braised is better.

But it also depends on the individual.

Some hot pots will also work.

But with fish.

Ingredients: bullfrog, green pepper, garlic, red pepper, perilla, cooking wine, Pixian bean paste, beer, chicken essence, sugar, light soy sauce, oyster sauce, cooked white sesame seeds, salt, edible oil.

Specific steps: 1. Prepare a few processed bullfrogs, chop them into small pieces after cleaning, wash them twice again after all of them are chopped, drain the water and put them in a large bowl for later use; Prepare and clean the other side dishes, cut the ginger into thin slices, remove the skin of the garlic and cut it into small pieces, remove the stems of the green pepper and cut it into small pieces, cut the red pepper into small pieces, and cut the perilla into small pieces for later use;

2. Marinate the bullfrog first, add an appropriate amount of salt and cooking wine, marinate for 20 minutes after grasping and mixing evenly, and after 20 minutes, sprinkle an appropriate amount of dry starch, grasp and mix evenly, so that the surface of the bullfrog is evenly coated with a thin layer of starch, and set aside for later use;

3. Get out of the pot, pour enough cooking oil into the pot, put a bamboo chopsticks when the oil temperature is 60% hot, when a large number of small bubbles emerge, put in the pickled bullfrog, wait for the bullfrog to be fried to the shape and then turn the bullfrog, so that the bullfrog is heated evenly, continue to fry for about 10s, and remove the bullfrog from the oil control for later use;

4. Leave a small amount of bottom oil in the pot, add the cut millet pepper, garlic and ginger slices after the oil is hot, turn on low heat and continue to stir-fry to burst the fragrance, add a spoonful of Pixian bean paste after the fragrance is stir-fried, continue to stir-fry over low heat, fry a small pinch of green pepper and chili noodles after the red oil is fried, and continue to stir-fry over low heat to produce the fragrance;

5. Pour in a can of beer after stir-frying the fragrance, then start seasoning, add an appropriate amount of chicken essence, sugar, light soy sauce, oyster sauce, stir evenly and then put in the fried bullfrog, quickly stir and mix evenly again, turn on medium and low heat and cover the pot and simmer for 3 minutes, open the lid after 3 minutes, put in the cut green pepper and perilla, turn on the high heat and quickly stir-fry evenly, fry until the green pepper is broken, you can turn off the heat and get out of the pot, put it on the plate, and finally sprinkle some cooked white sesame seeds, this very delicious dry pot bullfrog is ready, fragrant and flavorful, It's especially delicious.

Tips: 1. The handling scene of bullfrogs is quite bloody, so it is best to let the store help deal with it when buying bullfrogs, saving time and effort.

2. The bullfrog should not be fried for too long, and it can be slightly yellowed after frying until it is set, and the meat of the bullfrog will be more tender.

Step 1: Prepare the materials and wash them for later use;

Cut the pointed green pepper into sections;

Step 2: Cut the bullfrog into cubes;

Cut the green onion into sections, and cut the ginger into strips;

Step 3: Pour a little oil into the pot, wait for the oil temperature to rise, add green onion and ginger and stir-fry to burst the fragrance, then pour in the bullfrog, then stir-fry and pour in rice wine; Stir-fry a few more times; Pour in boiling water;

After tumbling, turn on low heat and cover the pot and wait for it to tighten;

Step 4: About 10 minutes, add the pointed green pepper and continue to stir-fry, but the time only takes 1 to 2 minutes to enjoy.

It's ready to go.

1.The bullfrog is cleaned and salted, chicken essence, pepper and cooking wine are marinated for 20 minutesPut an appropriate amount of oil in the pot, boil the oil to 6 hot, add 1 tablespoon of bean paste, chili pepper and stir-fry until fragrant, add an appropriate amount of water, and bring to a boil over high heat.

Add 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 1 tablespoon of water starch, mix well, add bean sprouts and cook for 1 minute, remove and put in a bowl. Add the bullfrog to cook, pour the bullfrog soup into a bowl, sprinkle with minced garlic, dried chili peppers, and Sichuan peppercorns.

How do you cook a dry pot bullfrog? Clean up the bullfrog and chop it into small pieces, add salt, cooking wine, cornstarch, stir evenly and fry in the pot until the oil is put in the onion, ginger, garlic, dried chili bean paste, stir-fry evenly.

A delicious sizzling bullfrog that will barely roll over at a glance.

Teach you how to make a dry pot bullfrog, and you will never have to go to a restaurant to eat it again.

The bullfrog is marinated, fried in the pan, stir-fried until fragrant.

Marinate the bullfrog meat with garlic cloves and beer for 15 minutes, crush the salted egg yolk and heat it with white pepper to make a wrapping liquid, coat the bullfrog, and fry it in an oil pan.

Change the bullfrog knife and cut it into small pieces, prepare some pickled peppers, garlic and ingredients, heat the oil, put the bullfrog down, pour a little high liquor to fry the fragrance, and then put in the pickled pepper and ingredients, adjust the taste, stir-fry for a few minutes to get out of the pot.

The practice of bullfrogs is as follows:

Ingredients: 2 bullfrogs, 1 lettuce, 10 grams of ginger, 20 grams of garlic, 30 grams of pickled pepper, 10 grams of millet spicy, 20 grams of Soozhou wine, 20 grams of light soy sauce, appropriate amount of liquor, appropriate amount of salt.

1. After removing the claws of the bullfrog, cut it into large pieces, put in an appropriate amount of liquor and salt to grasp and marinate evenly for 30 minutes, the purpose is to remove the fish.

2. Cut the lettuce into cubes, and cut the ginger, garlic, pickled pepper and millet pepper into sections.

3. Rinse the pickled bullfrogs.

4. Stir-fry the seasoning in the hot pan and cold oil until fragrant, and then add the bullfrog and stir-fry to taste.

5. Add cooking wine and light soy sauce to taste, then lettuce and hot water, and bring to a boil over high heat.

6. Finally, add chicken essence and salt to taste.

Bullfrog

The bullfrog, a member of the family Frogidae, is a large food frog. Bullfrogs are larger, with females up to 20 cm and males up to 18 cm, with the largest individuals reaching more than 2 kg; The head is broadly flattened, the mouth is in a position, and the tip of the snout is rounded and blunt; The eyeball protrudes outward, divided into upper and lower parts, and there is a foldable instantaneous membrane on the lower eyelid that can close the eye; The back is slightly rough with subtle skin edges.

The limbs are stout, the forelimbs are short, and they are webbed. Native to North America, it is named for its loud and loud cry that resembles the call of a cow. It is rich in nutrition, delicious taste, fast growth rate, strong environmental adaptability, and has been introduced and bred by most countries in the world.

In 1959, bullfrogs were introduced to China from Cuba, and around the nineties, they began to be widely promoted and cultivated in China.

In recent years, bullfrog has become an important famous and special aquatic product in China's aquatic product loss.

Summary. Gluttonous bullfrog: After the bullfrog is processed and cleaned, cut into pieces, stirred with pepper, salt, starch and cooking wine, and marinated for 1 hour.

Heat oil in a pot, add ginger and garlic and stir-fry until fragrant, then add the boiled fish seasoning packet, stir-fry the oil and add water until it submerges to the bottom of the pot.

Bring water to a boil, pour in the lettuce, remove it when it is medium-rare, and then put it in the pot with the bullfrog and cook for 5 minutes. Then fry the garlic cloves, peppercorns, and dried chili peppers in a wok until fragrant, and put them on the bullfrog and lettuce taken out of the soup.

How to make bullfrogs delicious.

1.Gluttonous bullfrog: After the bullfrog is processed and cleaned, cut into pieces, stirred with pepper, salt, starch and cooking wine, and marinated for 1 hour.

2.Pour oil into the pot and heat it, add ginger and garlic and stir-fry until fragrant, then add the boiled fish seasoning packet, stir-fry the oil and add water until the hail dates are soaked in the bottom of the pot. 3.

Bring water to a boil, pour in the lettuce, remove it when it is medium-rare, and then put it in the pot with the bullfrog and cook for 5 minutes. Then the garlic cloves and peppercorns are dismantled, and the dried chili peppers are stir-fried in a wok and placed on the bullfrogs and lettuce taken out of the soup.

If you don't know, it is recommended that you pay some processing fees to the hotel and let the hotel help with the processing

A delicious sizzling bullfrog that will barely roll over at a glance.

Stir-fried bullfrog is the best, wash the bullfrog, cut it into pieces, put in ginger slices and cooking wine to marinate, put oil in the pot, put in the bullfrog and stir-fry, then add millet spicy and seasoning, stir-fry until out of the pot.

First, cut the bullfrog into small pieces, add salt and cooking wine, marinate for 10 minutes, fry in the pot with hot oil, fry it in the pan, and then fry it with green onion and ginger salad dressing to bring out the fragrance, add the bullfrog cooking wine, dark soy sauce, stir-fry to color, add water, boil for 5 minutes, then add green and red peppers, and stir-fry evenly, this is a delicious gluttonous bullfrog.

First of all, cut the bullfrog into small pieces, double the salt and control the dry, heat the oil in the pan, add garlic cloves, ginger, stir-fry, dry chili, pepper stir-fry, add light soy sauce, add boiling water, simmer for 10 minutes, put in the green onion and stir-fry evenly, you can get out of the pot, the bullfrog is delicious and very tender.

Raw materials needed: bullfrog, salt, Sichuan pepper, blended oil, bacon.

1. Peel the bullfrog, wash the blood and cut it into small pieces, put it in boiling water, and cook it until it is as white as the skin film falls off.

2. Put the bacon in the oil pan for stir-frying, and then add the pepper source after frying.

3. Drain the bullfrog and put it in a pot and stir-fry, add boiling water after the frog meat turns white.

4. After cooking, add salt and other seasoning acorns to serve.

Bullfrog is very rich in nutritional value, delicious and delicious, and is a high-protein, low-fat, low-cholesterol nutritious food, which is loved by people.

Bullfrog has a nourishing and detoxifying effect, and can be used to nourish the body by people with poor digestion or excessive stomach acid, as well as people with weak constitution. Bullfrog can promote the human body's vigorous qi and blood, full of energy, nourish yin and yang, have the effect of nourishing the heart, calming the nerves and replenishing qi, which is beneficial to the patient.