What are the tips when slaughtering bullfrogs? How do chefs do it?

In our rural areas, when it comes to spring ploughing, the people catch frogs in the field with flashlights at night, so it is more common to eat frogs! Since frogs are wild animals.

So internal parasites.

There are a lot of parasites, it is difficult to see the parasites with jade eyes when they are just slaughtered, and if you use the pickling method to cook, you can clearly see the parasites coming out of the meat during the pickling process, and they grow quickly. There are many ways to make bullfrogs, spicy stir-fry, chopped peppers, dry pot, or boiled, there are many cooking techniques, but the most accepted is the gluttonous bullfrog, which is similar to boiling, and the following will share with you a method of gluttonous bullfrog here, which is very simple. a pound of bullfrogs; potatoes to taste; a pinch of lettuce; a pinch of coriander; a pinch of dried chili peppers; a pinch of green onion and ginger; a pinch of garlic; a pinch of dry starch; salt to taste; Ground white pepper.

Crumb; a little Sichuan-Hunan hot sauce; a pinch of peppercorns; Wine.

Crumb; a little light soy sauce; A pinch of sugar.

<> 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. Bullfrog is very nutritious, according to analysis, every 100 grams of bullfrog meat contains protein grams, fat grams, is a high protein.

The method of pickled pepper bullfrog is actually very simple, as long as you grasp the color, fragrance and taste! Red chili oil.

Responsible for the color, sesame oil is naturally responsible for the fragrance, and the quality of the red lantern pickled pepper (red chili oil is as important as pickled pepper in this dish, which determines the appearance of the final product).

Kill the bullfrog into small pieces, put a pinch of salt, chicken essence.

Cooking wine, pepper, starch code flavor to be peeled and changed into sections with loofah, start the pot on the fire, boil in water, blanch the bullfrog and take it out, put oil into the pot, fire 5 into it, fry it in the loofah, heat the oil, pour it on and stir-fry it, sprinkle it with green onions, and an authentic fresh pepper bullfrog is completed! Green and red peppers, ginger and garlic wash, green and red peppers into rings, garlic cubes, ginger shredded.

In many cases, the skin is usually removed, so it will actually be more tender, and the meat is more fluffy, put it in a pot and simmer, add some of your favorite sauces and beer, it is very delicious.

1. Remove the head of the bullfrog first; 2. Use a kitchen knife to pull out the skin from the back of the bullfrog 3. Pull out the skin from the back of the cut, grab the back of the bullfrog with the right hand, and pull the skin on the back of the bullfrog down with the left hand; 4. Pick up the toes of the bullfrog when pulling to the front and back feet of the bullfrog; 5. Then remove the internal organs and wash them.

I don't feel like I have any skills in killing bullfrogs, I just need to be ruthless and fast, but the bullfrogs are disgusting and I can't bear to kill him.

Before killing a bullfrog, you must first cut off the head of the bullfrog, then use a knife to cut the body of the bullfrog with a knife, then cut the back of the bullfrog to peel off the skin of the bullfrog, and finally remove the internal organs of the bullfrog, so that you can do it.

After blanching, the fried bullfrog meat will become old, and the taste will not be very good.

There is no need to blanch the bullfrog when making a dry pot bullfrog, because blanching will destroy the protein in the bullfrog, resulting in it is not easy to clear the cracked taste, and the taste will be a little firewood.

It can make the meat firmer, take the spicy bullfrog as an example, and make it as follows:

Ingredients needed: 500 grams of bullfrog, 30 grams of onion, 2 tablespoons of vegetable oil, Pixian watercress.

1 tablespoon hot sauce, 1 tablespoon salt, cooking wine.

1/2 tablespoon, 1/2 light soy sauce, a pinch of ginger powder, white pepper.

A little, 1/2 teaspoon of sugar, 1 tablespoon of chili powder, 15 grams of green onions, 2 cloves of garlic, 2 dried chilies.

1. Prepare the bullfrog.

2. Cut into small pieces with a knife and boil in cold water.

3. Cook for a while, rinse off the foam, drain the water and set aside. Brigade.

4. Chop the onion garlic, onion and dried chili pepper for later use.

5. Heat oil in a pan and stir-fry chives, garlic and dried chilies.

6. Add onion and Pixian bean paste hot sauce, stir-fry a few times, and add a little water.

7. Add salt, ingredients, light soy sauce, sugar, ginger powder, pepper, chili powder and bullfrog and stir-fry.

8. Stir-fry until the juice is reduced, and then put on a plate.

9. The finished product of the spicy bullfrog.

1. Pinch the ribs of the bullfrog with two fingers and place the bullfrog on the board.

2. Cut off the head of the bullfrog directly with scissors and discard it (be sure to cut off the head first, and the speed must be fast, otherwise the bullfrog will struggle fiercely, and the strength of the bullfrog is very great).

3. Cut along the broken neck along the belly from the middle to the tail, take out all the internal organs, and discard.

4. Cut off the limbs, cut off the connection between the thighs and the calves, and cut the torso horizontally and then vertically, a total of four large pieces.

The reasons are ecological balance, agricultural and fishery impacts.

1. Bullfrogs have become an invasive species in the local ecosystem, which poses a threat to the survival and reproduction of local species, and will prey on local native species, resulting in a decrease in the number of species and destroying the ecological balance.

2. Bullfrogs feed on insects, small fish and other small digging animals, which will have a negative impact on agriculture and fisheries, and will prey on crops or beneficial species in fisheries, bringing losses to farmers and fishermen.

Blanching the bullfrog is to avoid the fishy smell of the bullfrog, after blanching, the bullfrog will not be fishy when fried, but there are certain drawbacks, because the meat of the bullfrog is relatively tender, if it is blanched, it is easy to get old and the taste is not good. Therefore, at this time, the skill of the chef is very important, and it is necessary to grasp the time and temperature of blanching.

If you want to ensure the fresh and tender taste of bullfrogs, and want to remove a lot of fishy smell, in addition to blanching, you can also marinate it with cooking wine and salt. This will also remove the fishy odor.

Because there are some parasites and bacteria in bullfrogs, it can also be eaten safely by blanching them before cooking.

Bullfrog blanching is generally controlled for about ten minutes. It is recommended to remove the skin before cooking, because there are more parasites on the bullfrog belt, and it is easy to cause some diseases if it is not handled well.

Blanching the bullfrog is to avoid the fishy smell of the bullfrog, after blanching, the bullfrog will not be fishy if fried, but this has certain drawbacks, because the meat of the bullfrog is relatively tender, if it is blanched, it is easy to get old and the taste is not good. Therefore, at this time, the skill of Qi Liang's chef is very important, and he must grasp the time and temperature of blanching Gao's water.

If you want to ensure the fresh and tender taste of bullfrogs, and want to remove a lot of fishy smell, in addition to blanching, you can also marinate it with cooking wine and salt. This will also remove the fishy odor.

Because there will be some parasites and bacteria in the bullfrog, it can also be eaten with more peace of mind by blanching it before cooking.

Bullfrog blanching is generally controlled for about ten minutes. It is recommended to remove the skin before cooking, because there are more parasites on the bullfrog belt, and it is easy to cause some diseases if it is not handled well.

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.