How to give steamed bullfrogs to children, how to make bullfrogs delicious

2 ways to give your child steamed bullfrog 】

Steamed bullfrog method 1:

Ingredients: Bullfrog. Excipients: green onion, ginger. Seasoning: salt, chicken powder, Huadiao wine, light soy sauce, water starch, sesame oil.

Production steps: 1. Wash the bullfrog and cut it into pieces for later use.

2. Shred the green onion and ginger and set aside.

3. Marinate the bullfrog with a little salt, chicken powder, Huadiao wine, and light soy sauce for 20 minutes.

4. Use water starch to starch the pickled bullfrog.

5. Take an open sea bowl and spread the green onion and ginger shreds on the bottom of the bowl.

6. Put the bullfrog in a bowl and pour a few drops of sesame oil.

7. Make the steamer on the fire, boil the water and put it in the sea bowl.

8. Steam over high heat for 5-7 minutes.

The bullfrog of this method is very simple, but the nutritional value and efficacy are great. In addition, this method of making it is often seen at the usual dining table.

Note: 1. Don't chop the bullfrog pieces too small.

2. Bullfrogs are easy to get old, so be careful not to steam them for too long.

2. Bullfrogs are easy to get old, so be careful not to steam them for too long.

Steamed bullfrog method two:

Ingredients: 3 bullfrog legs, 3 cloves of garlic, 1 small piece of ginger. Seasoning: 1 2 teaspoons salt, sesame oil.

Method: Chop the bullfrog legs, mince the garlic and ginger. Mix the three, add salt and shake up and down until even, marinate for 30 liters. Cover with chopped chili peppers and sesame oil, boil the water in the steamer, add the bullfrog, and steam over high heat for 40 minutes. Turn off the heat and steam for 5 minutes.

This method is simpler, everyone can make it in a short time, and the nutrition is also great.

The above are the two methods of making bullfrogs, I believe everyone should have the urge to make them, and it is worth noting that the production time should not be too long, because it is easy to cause the loss of nutritional value, and the taste will also be affected.

Steamed bullfrogs. <>

The steamed bullfrog meat is seasoned with soy sauce, and the aroma and salty taste are already soaked in. When you bite into it, the aroma of tempeh blends with the texture of the bullfrog meat, which is unforgettable. Open the steamer, three levels of precise steaming, the taste is not the same.

Ingredients: 3 bullfrogs (500g).

Tempeh 5g, salt 3g, monosodium glutamate 1g

Cooking wine: 4g, oil 5g, oyster sauce 10g

Ginger 5g, dry starch 3g

10g garlic and 10g green onion

Stock 10g

The practice of steaming bullfrogs with soy sauce.

After cleaning the bullfrog, chop small pieces, tempeh, ginger and garlic to chop and puree;

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Stir the bullfrog pieces, tempeh, ginger and garlic and the rest of the seasonings except the green onion segments evenly, and put them on the porcelain plate, which is placed on the perforated steaming plate;

Put the perforated steaming tray into the first layer of the steam oven and steam for 18 minutes at 100 degrees. After cooking, remove and sprinkle with green onions.

Cooking program. On the first floor of the steam oven, a perforated steaming tray is placed, and a porcelain disc is placed on the perforated steaming tray.

Heating Type: Steam.

Chamber temperature: 100

Cooking containers: perforated steaming trays, porcelain trays.

Bullfrog belongs to the frog family, the individual is huge, the growth is fast, the yield is high, it is native to North America and Mexico and other places, it has spread to all continents of the world, it is the main breeding species of edible frogs in various places, it is a large edible frog, its meat is delicate, delicious, nutritious, and has certain medicinal value. It has the effects of nourishing the heart and soothing the nerves, replenishing qi, delaying aging, nourishing and detoxifying. 1.

Bullfrog can promote the body's vigorous qi and blood, full of energy, nourish yin and yang, and have the effect of nourishing the heart and soothing the nerves and replenishing qi. 2.Anti-aging bullfrog is rich in vitamin E, zinc, selenium and other trace elements, which can effectively delay the aging of the body and moisturize the skin.

3.Nourishing and detoxifying bullfrog also has the effect of nourishing and detoxifying, and people with poor digestion or excessive stomach acid and people with weak constitution can use it to nourish the body. 4.

Bullfrog is a nutritious food that greatly replenishes vitality and cures spleen deficiency, which is very suitable for lack of energy, hypoproteinemia and various yin deficiency symptoms. 5.Growth and development Bullfrogs are rich in protein, calcium and phosphorus, which contribute to the growth and development of adolescents and prevent menopausal osteoporosis.

6.Eliminate edemaModerate consumption of bullfrog can also better eliminate cardiogenic edema and nephrogenic edema.

Bullfrog, and the most important nutrients, is protein and fat, protein can make our body one of the most important factors, can help our body very well, so that our body can function better, can provide very rich protein, is very good for the body, and fat intake body needs fat, this necessary fat can play a good function for the body, can help the body very well, to avoid some problems in the body, It's good for the body, so don't worry about it at all.

How to eat bullfrogs.

You can eat garlic bullfrog three boxes of oil, the thigh meat of the bullfrog, so, you can remove the head and some other parts, only take the meat of the bullfrog's thigh, and then fry it with oil, and then put cooking oil in the pot, put in the banana flowers, and after the feet hit these ingredients to fry and fry fragrant, then put in some condiments, you must pay attention to put more garlic, you can cut it into garlic pieces, and then you can also put some other food. Then you can stir-fry the thighs of the bullfrog, be sure to pay attention to the frying, to avoid some physical problems, and then after the frying, and then finally put in the water for income and expenditure, and then such a garlic bullfrog is ready. Be sure to eat more so that it will be more delicious, because the soup will be especially delicious.

Bullfrogs should be avoided by the crowd.

For some people with diarrhea and bad stomach, try not to eat bullfrogs, because this will aggravate the discomfort of the body, and will also affect some functions of the body, which is very bad for the body. Then for some people who need to make up, eating bullfrog is a good choice, because Niu Brother is a good supplement to some of the nutrients that the body needs, which is very good for the body, but it is also necessary to avoid some problems and avoid the discomfort of the body affecting the body, so that it will. Some of the physical drawbacks.

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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Tip 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 while heating evenly, and 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

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.

There is a best way to do it, and the color and flavor have all 1, put oil in the pot, put green onions in hot oil, and stir-fry and put water. 2. Put soy sauce, chicken essence, thirteen spices in the soup 3, open the water to the bullfrog, salt, a small amount of sugar 4, wait for the bullfrog to cook, and the soup can be dried out of the pot. (Note: Soy sauce should be put more).

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

The most fragrant way to make bullfrogs, 3 bowls of rice are not enough.

How delicious it is to put it in a hot pot or boil it dry.

It's best not to eat, it's disgusting.

The meat of the bullfrog is very tender and delicate, making it very easy to eat without effort. But I think that when making a bullfrog dish, you must choose a heavier seasoning to match, so that the taste will be more delicious.

Let's talk about the specific production method, first prepare the following ingredients: two bullfrogs, cucumber, green and red Hangzhou pepper, dried chili, coriander, green onion, ginger, garlic, hot pot base, spicy sauce, cooking wine, beer, dark soy sauce, sugar, light soy sauce, salt, Sichuan pepper, parsley.

Production Steps:1The first step is to dispose of the bullfrog first, the bullfrog has already been killed on the seller's side, and after taking it back, it is rinsed, the bullfrog is headed, and then a small opening is made in the neck and the skin is torn off.

2.Then chop it into small pieces with a knife, put it in a basin and sprinkle two spoons of salt, grasp it well with your hands and marinate it for 20 minutes to kill the bacteria on the surface, and then rinse it with water and put it in a basin for later use.

3.Cut the ginger into shreds, cut the green onion into sections, cut the dried chili pepper into sections, and cut the green and red Hangzhou pepper into chili rings. Flatten the garlic and cut into small grains for later use, and cut the parsley and coriander into pieces for later use.

4.Put cooking wine, shredded ginger and peppercorns into the bullfrog and marinate for 15 minutes to fully absorb the flavor.

5.Start to stir up the oil pan, the oil temperature is 60% hot, add the dried chili pepper and stir-fry until fragrant, add the ginger shreds, and stir-fry the garlic to bring out the fragrance. Put the bullfrog cubes into high heat and stir-fry the raw ones.

6.Then put in all the hot pot base and spicy sauce, then add dark soy sauce, light soy sauce, and sugar to enhance freshness, turn on high heat, first boil the soup, and then turn to low heat and slowly stir-fry to reduce the juice.

1.There are a lot of parasites on the surface of the bullfrog, so be sure to add salt, grasp it well, and let it be pickled, salt has a bactericidal effect, do not omit this step.

2.When making bullfrogs, you must put more spices, because the fishy smell of the bullfrog itself is very large, if you put less spices, it will not be able to cover up its own smell, but it is not delicious.

3.The amount of chili pepper can be prepared according to your own taste, and if you like to eat more, the taste is really good.

Hello, you can make a dry pot bullfrog, first marinate the bullfrog, add an appropriate amount of salt, cooking wine, grasp and mix evenly and marinate for 20 minutes to taste, 20 minutes later, 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, put aside for later use, get out of the pot, pour enough cooking oil into the pot, put a bamboo chopsticks in the oil temperature of sixty percent hot, when a large number of small bubbles emerge, put in the marinated 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, take out the bullfrog oil control and set aside, after the oil is hot, put in the cut millet pepper, garlic and ginger slices, turn on low heat and continue to stir-fry to burst the fragrance, add a spoonful of Pixian bean paste after stir-frying, continue to stir-fry over low heat, pour in a can of beer after the fragrance, and then start seasoning, add an appropriate amount of chicken essence, sugar, light soy sauce, oyster sauce, mix evenly and then put in the fried bullfrog, quickly stir and mix evenly again, turn on medium-low heat and cover the pot and simmer for 3 minutes.

Bullfrogs can be made into pickled pepper bullfrogs, and the secret is that if you add more soy sauce, it will taste delicious.

Bullfrog stew, add pepper and ginger juice to remove the smell. Stir-fry the white callus, oyster mushrooms and green bamboo shoots in a pot and set aside. After soaking, the yuba is also blanched in a hot water pot.

In an empty bowl, add the bottom of the spicy pot, bean paste, oyster sauce, salt and sugar and stir well. Add oil to the pot, the oil temperature is 70% hot, put the bullfrog and stir-fry until it is broken, and set aside. Sprinkle the green onion, ginger and garlic into the oil pot, put in the adjusted sauce and stir-fry until fragrant, put the bullfrog and all the vegetables into the pot and stir-fry evenly, add the green onion before the pot, and stir-fry the chili pepper evenly.