Bullfrog is a special dish, the name of the dish on which the bullfrog is tall

Boiled bullfrog is a Sichuan special snack, boiled series of dishes because it can play the most original taste of ingredients, so it is deeply loved by people, boiled bullfrog is a special snack in Sichuan, now it is very popular all over the country, this is also the most classic way to eat bullfrog, but many people do not know which cuisine boiled bullfrog belongs to, now let's explain.

What is the dish of boiled bullfrog?

Answer: Boiled bullfrog is a special snack in Chengdu, Sichuan.

What cuisine does boiled bullfrog belong to?

A: It belongs to Sichuan cuisine, of course, it is Sichuan cuisine.

How to boil bullfrogs:

Ingredients: bullfrog (500g), loofah 300g

1. Bullfrogs are slaughtered, skin and 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 chili peppers, pickled peppers, garlic, ginger and green onions, and cut them for later use.

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

5. Add Pixian bean paste and stir-fry until fragrant.

6. Add 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 boiling 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.

Nutritional benefits of boiled bullfrogs:

Bullfrogs have nourishing and detoxifying effects, and can be used to nourish the body by people with poor digestive function 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.

The essence of Sichuan cuisine. It combines the essence of Sichuan cuisine and integrates the elements of soup pot.

The high-quality big-headed silver carp is used, and the head is big and the meat is beautiful.

Combined with the freshness and tenderness of the beautiful frog, it is fused, delicious, fragrant, fresh and tender, and has an endless aftertaste

Here are some names for the tall dishes for bullfrogs:

1.Frog and Fish Together: This is a dish with bullfrogs and fish as the main ingredients, and the pairing of bullfrogs and fish symbolizes harmony, unity and cooperation.

2.Frog Waltz: This is a dish made with bullfrog meat, served with a variety of vegetables and spices, and has a delicious taste that symbolizes elegance and vitality.

3.Frog Singing New Morning: This is a dish with bullfrog and tofu as the main ingredients, with fresh vegetables and clear soup, implying the freshness and beauty of the morning.

4.Frog Delicacies: This is a dish with bullfrog and other precious ingredients (such as sea cucumber, abalone, etc.) as the main ingredients, implying the luxury and dignity of Chambaqiao cuisine.

5.Frog Meat: This is a dish made with bullfrog meat and spices as the main ingredients, and through a unique cooking process, the frog meat exudes a rich aroma, implying the alluring charm of the food.

6.Frog Dance Life: This is a dish with bullfrog and a variety of vegetables as the main ingredients, through careful matching and cooking, so that the perfect fusion of frog meat and vegetables, implying the colorful and rich life.

7.Frog Singing Autumn Rhyme: This is a dish with bullfrog and autumn seasonal ingredients as the main ingredients, through a unique cooking process, so that the frog meat and autumn ingredients exude a rich aroma and taste, implying the harvest and joy of autumn.

8.Frog Prosperity: This is a dish with bullfrog and other ethnic ingredients (such as chili, bean paste, etc.) as the main ingredients, through a unique cooking process, so that the frog meat exudes a unique national flavor, implying the diversity and tolerance of food culture.

These dish names not only highlight the culinary characteristics of bullfrogs, but also contain cultural connotations and emotional meanings, so that people can feel the cultural and emotional resonance while tasting the food.

Bullfrog is not seafood, but aquatic animals, its body size is larger, there are irregular protrusions on the surface, ** color is dark green or gray-black, rich in nutritional value, bullfrogs have swamp green bullfrog, Western bullfrog, Indonesian bullfrog, African bullfrog.

There are four kinds of food, which need to be killed and eaten freshly to avoid the deterioration of bullfrogs and affect health.

Bullfrogs are not seafood.

1. No. Bullfrogs are not seafood, seafood refers to foods produced in the ocean, such as fish, shrimp, and shellfish.

Whereas, bullfrogs are aquatic animals that live in freshwater watersheds such as ponds, rivers, etc., so bullfrogs are not seafood.

2. Main classifications.

There are four main varieties of bullfrogs, which are African bullfrogs, western bullfrogs, swamp green bullfrogs, and Indonesian bullfrogs. Among them, the African bullfrog is larger, with a body length of more than 20 cm and strong aggression, the Indonesian bullfrog has a body length of more than 12 cm and a white abdomen, and the swamp green bullfrog and frog are similar in size and flattened.

3. Precautions.

Bullfrogs can only be stored in the refrigerator for one day, and in the case of death, more bacteria will grow in the meat, so when eating bullfrogs, it is best to kill and eat them now, and avoid storing bullfrogs, so as to avoid deterioration of frog meat and affect health.

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! Because frogs are wild animals, there are a lot of parasites in the body, and it is difficult to see the parasites with jade eyes when they are just slaughtered. So we all use the easiest and fastest way to cook, which is generally fried ginger.

Bullfrog really feels very delicious, I used to go to the restaurant to eat, that is, I recently went to the vegetable market to buy bullfrogs to eat, some time ago I just went to our nearby seafood market to buy bullfrogs, it is alive, the seller to kill directly after bringing back their own processing, making a dry pot bullfrog, the taste is very good, especially like. 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, low fat, very low cholesterol, delicious food. The method of pickled pepper bullfrog is actually very simple, as long as you grasp the color, fragrance and taste! Red chili oil is responsible for color, sesame oil is naturally responsible for fragrance, and red lantern pickled pepper and millet spicy determine the quality of taste (red chili oil is as important as pickled pepper in this dish, which determines the appearance of the final product).

Preparation: a number of fresh green and red peppers (to be spicy), a piece of old ginger (minced), garlic (cut into pieces), a pinch of dried peppercorns, a large piece of young ginger (cut into long strips), a handful of fresh peppers (the best ones picked on the tree with some young leaves), a spoonful of bean paste, a little oyster sauce, 4 spicy millet cutting oblique knives, a small handful of pickled cowpeas and chili peppers, coriander, chives in the pot to leave the bottom oil, put in the ginger slices and stir-fry, put in the bullfrog and fry until it turns color, put in cooking wine to continue to fry, add chili peppers and stir-fry until fragrant, add water and simmer for five minutes, add salt and sugar to taste, and collect the dry juice, Add the oyster sauce and stir-fry well, remove from the pan.

Dry pot bullfrog ingredients: bean paste, hot pot base, dried chili, chopped ginger and garlic, chopped green onion, washed and cut bullfrog into pieces, potatoes cut into thick strips, chopped onion, a little coriander, green pepper, red pepper, etc. Put the bullfrog into a bowl, add salt, sugar, cooking wine, light soy sauce, oyster sauce, soy sauce, starch, stir well, put oil in a hot pan, put in the bullfrog and fry for one minute, remove it and put in the potato strips and fry until browned, put oil in another pot, put green onions, ginger, garlic, dried chilies, hot pot base, a little bean paste, green pepper, red pepper, put a little cooking wine, then add water, put a little sugar, oyster sauce, soy sauce stir evenly and then reduce the juice over high heat, add bullfrog, stir-fry quickly, heat the dry and then put in the onions, potatoes, pour the fried bullfrog on it, Sprinkle with parsley and you're done.

Casserole bullfrog ingredients: Cut the bullfrog into small pieces, onion, millet spicy, ginger and garlic, spicy sauce, light soy sauce, oyster sauce, beer, salt, chicken essence, etc. Put oil in the pot, add green onion and ginger to stir-fry until fragrant, pour in bullfrog, spicy sauce, light soy sauce, oyster sauce, millet spicy, salt, chicken essence, appropriate amount of beer and boil, put the chopped onion into the casserole, and then pour the bullfrog into it and simmer for 2 minutes.

Stir-fried bullfrogs.

4 bullfrogs; 6 millet peppers; 6 cloves of garlic; 4 slices of ginger; 3 green onions; 6 pickled peppers; salt to taste; Soy sauce to taste; cooking wine to taste; vinegar to taste; Appropriate amount of chicken essence; a little sugar; 1 teaspoon of Pixian watercress; 1 green pepper; 2 sprigs of coriander.

The protagonist of the method: Bullfrogs, these are four, just let the boss peel and gutt the vegetables in the vegetable field, I am a small piece that I go home and chop by myself.

Side dishes, that's all that stuff.

Pour oil into the pot, first pour the garlic slices, ginger shreds, millet spicy and pickled peppers into it and stir-fry to make the fragrance, then pour the bullfrog into it and stir-fry until it changes color, pour some cooking wine to remove the smell and then release the soy sauce, vinegar, salt, chicken essence, sugar and Pixian bean paste into the stir-fry and then cover the pot and simmer, stew in order to absorb the flavor, but also to make the bullfrog cooked thoroughly.

After simmering for a while, put the green onion and green pepper in and continue to stir-fry, at this time the soup is already very rich and the soup should not be dried up.

It can be made into dry pot bullfrog, pickled pepper bullfrog, boiled bullfrog, spicy bullfrog, casserole bullfrog, stir-fried bullfrog, sweet and sour bullfrog and so on.

You can choose stir-fried bullfrog, sauce bullfrog, dry pot bullfrog, pickled pepper bullfrog, boiled bullfrog, spicy bullfrog, casserole bullfrog.

You can make dry pot bullfrog, pickled pepper bullfrog, casserole bullfrog, boiled bullfrog, spicy bullfrog, stir-fried bullfrog.

Summary. Good. Sichuan cuisine is one of the eight major cuisines in China, originating in Sichuan Province.

It is known for its outstanding taste, spicy taste, and heat relief. As one of the classic dishes in Sichuan cuisine, rattan pepper bullfrog needs to use a large number of rattan pepper, Sichuan pepper, ginger and other seasonings when cooking, as well as fresh and tender bullfrog meat, with an appropriate amount of salt, monosodium glutamate, cooking wine, etc., the cooked dishes taste fresh and fragrant, crispy and delicious, and have an endless aftertaste, which can be called a delicacy in Sichuan cuisine.

Rattan pepper bullfrog is a classic dish in Sichuan cuisine. Because it uses seasonings such as rattan pepper and Sichuan peppercorn, which are commonly used in Sichuan cuisine, it belongs to Sichuan cuisine.

Can you elaborate on that a little bit more?

Good. Chachunchuan cuisine is one of the eight major cuisines in China, originating in Sichuan Province. It is known for its outstanding taste, spicy taste, and clearing the shed Qinghuai to relieve heat.

As one of the classic dishes in Sichuan cuisine, rattan pepper bullfrog needs to use a large number of rattan pepper, Sichuan pepper, ginger and other seasonings when cooking, as well as fresh and tender bullfrog meat chain friends, with an appropriate amount of salt, monosodium glutamate, cooking wine, etc., the cooked dishes taste fresh and fragrant, crispy and delicious, and have an endless aftertaste, which can be called a delicacy in Sichuan cuisine.

Bullfrogs are not seafood.

Seafood refers to the food produced in the ocean, such as fish, shrimp, shellfish, and bullfrogs are aquatic animals that live in freshwater basins such as ponds and rivers, so bullfrogs are not seafood.

Bullfrog body is larger, there are irregular protrusions on the surface, the color of the hood type ** is dark green or gray-black, rich in nutritional value, bullfrogs have swamp green bullfrogs, Western bullfrogs, Indonesian bullfrogs, African bullfrogs four kinds, when eating, you need to kill and eat fresh, so as not to spoil the bullfrog.

Morphological characteristics

The adult body is generally between 70 and 170 mm long, and the maximum can be more than 200 mm, making it one of the largest frogs in existence. **Usually the light source is smooth, no dorsal folds, and the snout is broad and rounded. The eardrum of females is about the same size as the eye, while the eardrum of males is significantly larger than the eye.

The folds run from the back of the eye above the tympanic membrane to the axilla, especially in males. The fourth toe is very long, and the webbing does not reach the end of the toe completely.

Body color tends to vary greatly depending on the region. The back leakage varies from green to brown, but is mostly green. It is usually mixed with brown spots, sometimes with gray or brown reticulated patterns.