Bullfrogs look like toads, so many people dare not eat them, but bullfrogs are very delicious and have high nutritional value, so what are the ways to eat bullfrogs? Let's let Xiaobian introduce it to you!
Braised bullfrog
2 kg of bullfrog, 5 long pickled peppers, 1 pickled ginger, 8 garlic cloves, red oil watercress, green peppercorns, cooking wine, a little soy sauce, bean powder, green onion, monosodium glutamate
1, when buying bullfrogs, deal with it, take it home to clean it, drain the water, use cooking wine, bean flour for at least 10 minutes, and then use boiling water to cross the water, fish out the drained water and set aside. (Make the bean flour solidify on the bullfrog, also tender, so as not to paste the pot when cooking.) )
2: Cut the ginger into fine particles, cut the pickled pepper and green onion into sections.
3, put more oil in the hot oil pot, first stir-fry the watercress, peppercorns, pickled ginger, pickled peppers, garlic cloves, cooking wine together, and then put the bullfrogs together to stir-fry for a while, mixed with water just over the bullfrogs can be.
4: Simmer for a few minutes, simmer until the soup is small, add shallots, monosodium glutamate, or you can put some balsamic vinegar.
Steamed bullfrogs
Ingredients: 3 live bullfrogs (about 1,000 grams), tender green soybeans 150 grams Ingredients: beef shank pumpkin 750 grams, fresh green bamboo leaves 12 pieces of seasoning: 3 grams of refined salt, 4 grams of chicken essence, Sichuan bean paste (finely chopped, fried in oil) 20 grams, a little five-spice powder, 20 grams of mash juice, 8 grams of curable milk juice, 2 grams of knife-edge peppercorns, 3 grams of fine ginger rice, 5 grams of white flowers of fine onion, 6 grams of mushroom soy sauce, 6 grams of sweet sauce, 50 grams of lettuce oil, 40 grams of cold fresh soup, 50 grams of steamed meat rice noodles
method:
1. The beef leg pumpkin is carved into 12 double-layer lotus-rimmed bases with a diameter of 5.2 cm and a thickness of 1 cm, and then the center of the base is dug into a circle shape with a diameter of 4.8 cm. The bamboo leaves are washed, cut into 12 cm long and 6 cm wide slices, then rolled into a 4.8 cm diameter cylinder, locked with a thin bamboo skewer, and placed on the pumpkin base.
2, bullfrog killed to remove the head, skin, internal organs, feet, spine, cut into l.7 cm large lump, with green beans put in the bowl, the above various spices added to mix well, soaked into the flavor, add rice noodles to mix well, divided into bamboo leaf rolls, put boiling water in the basket steamed, take out, enlarge one end of the plate, the other end is decorated with decorations.
Milk bullfrog
Ingredients: 2 bullfrogs, 10 grams of celery, a little green onion, ginger and garlic. Seasoning 10 g of southern milk, 1/2 tsp of salt, 1/2 tsp of monosodium glutamate, appropriate amount of soy sauce, 2 tbsp of salad oil, appropriate amount of water starch.
1, peel the bullfrog, remove the internal organs, wash, chop into small pieces, boil the pot with the right amount of water, put the bullfrog into the boiling water, fish out and set aside.
2: Put the bottom oil in the pot, stir-fry with green onion, ginger and garlic, pour in bullfrog, celery and southern milk, salt, monosodium glutamate, soy sauce, burn until flavored, and use water starch to make it.
Pigeon play bullfrog
Ingredients: 500 g of pigeon breast meat.
Ingredients: 300 g of bullfrog, 200 g of corn shoots, 200 g of bread crumbs, 50 g of eggs.
Seasoning: salt, rice wine, wet starch, green onion, ginger 20 grams each, rock sugar 30 grams, sugar, soy sauce, sesame oil 10 grams each, monosodium glutamate, pepper 5 grams each, dry starch 100 grams, broth 500 ml, cooked lard 1000 grams (consumption of 150 grams).
1. Cut the pigeon breast into a cross knife on one side and cut it into a strip 6 cm long and 1 cm wide. Blanch the corn shoots and remove them from the dish. Remove the bones of the bullfrog legs, cut them slightly (not cut), and marinate with salt (10 grams), soy sauce (5 grams), rice wine (10 grams), sugar, green onion (10 grams), ginger (10 grams).
2: Heat a wok over medium heat, pour lard (50g), sauté the pigeon breast, add salt (10g) to dry the water. Another wok, human lard (20 g), sauté with rock sugar until it bubbles, pour soy sauce (5 g) to make sugar color, pour pigeon breast and broth, green onion (10 g), ginger (10 g), rice wine (10 g), cover and simmer for 1 hour.
3, the bullfrog patted a thousand starch, dragged on the egg juice, rolled the bread residue, the human oil pan fried golden brown, take out the fence and place it on the edge of the corn shoot plate. Remove the onion and ginger from the refined pigeon breast, add human monosodium glutamate and pepper, use wet starch to outline the mustard, drizzle with sesame oil, and pour it on the corn shoots.
Mountain pepper bullfrog
Ingredients: bullfrog meat 350 g cucumber 100 g water black fungus 20 g wild pepper 20 g wild pepper 25 g egg white 1 dry starch, salt, cooking wine each appropriate amount, refined oil 200 g (about 100 g)
1. Wash the frog meat, chop it into 5 cm-size pieces, rinse the blood with water, and then sizing it with fine salt, egg white, and dry starch; Wash the cucumber and cut into diamond-shaped pieces; Wild peppers go to the tip.
2. Net the pot on the heat, into the refined oil to burn to 30% or 40% heat, down into the bullfrog block, with chopsticks to scatter, fry until the surface is white, decant the excess grease, and then cook into the cooking wine, pour into the wild pepper, fungus, stir-fry the aroma, mix the appropriate amount of water, boil after the transfer of fine salt, wild pepper water, down into the cucumber block, slightly burn out of the pot, into a glass of nest plate can be.
Features: frog meat is tender, salty and slightly spicy, wild mountain pepper flavor is strong.
Dry sautéed bullfrog
Ingredients: frog head, frog feet and frog bones more bullfrog meat 250 grams of green pepper, red pepper 20 grams of peppercorns 5 grams of refined salt, soy sauce, sugar, cooking wine each appropriate amount of refined oil 50 grams of green onion knots
1. Wash the bullfrog meat, chop it into cubes of about 3 cm squares, and mix it with fine salt and cooking wine to taste well; Wash the green and red peppers and cut them into the shape of a horse ear.
2. Clean the pot on the heat, put in the refined oil to burn to 40% or 50% heat, down into the bullfrog block, fry until the seeds are scattered and the color is white, then add the green and red pepper, peppercorns and continue to fry, until the green and red peppers are broken, add soy sauce, sugar, put in the green onion knot, fry until the bullfrog is red and then out of the pot, plate and serve.
Features: Frog meat tender, slightly spicy and dry.
Stone pot bullfrog
Ingredients: Bullfrog
Ingredients: garlic ginger slices small red pepper yellow pepper
Seasoning: Watercress sauce Spicy girl Oil Consumption Steamed fish sauce White sugar Beer MONOS glutamate Lard Chili red oil
1: Slaughter the bullfrogs, peel them, chop them, add spicy girls, consume oil, steamed fish soy sauce and sugar and marinate for 5 minutes. Finely chop the red peppers.
2, the pot is heated into the lard, pepper red oil sautéed garlic, ginger, the next person small red pepper and yellow pepper, watercress sauce stir-fry fragrant,
3: Stir-fry the bullfrog into shape, pour in the beer and bring it to a boil, season, collect the juice, and put it into a hot stone pot.
Features: fragrant, spicy, fresh, tender
Hungry-billed frog
Ingredients: 500 grams of net frog meat, 100 grams of cucumber strips, 50 grams of dried chili pepper segments, 20 grams of shallots, sesame oil, coriander to taste.
Seasoning: 200 grams of gluttonous base, 200 grams of homemade brine, 5 grams of oyster sauce, 2 grams of salt, 8 grams of monosodium glutamate, 4 grams of chicken powder, 20 grams of garlic and ginger slices.
Ingredients (80 servings):
2 kg of chili pepper festival into a pot of boiling water, fish out the drainage, put into a blender and twist into a paste, make a rice dumpling pepper; Pixian watercress 400 grams finely chopped; ginger 200 grams beaten; star anise 60 grams, cinnamon 30 grams broken; grass fruit 20 grams beat; lettuce seed oil 5500 grams refined and then cooled. Put the wok on the fire, inject 500 grams of rapeseed oil and cooked lard to heat, put in the ginger pieces, garlic 500 grams of stir-frying, add the rice dumpling pepper and Pixian watercress paste, turn the heat to low heat and stir-fry with a spatula for 1.5 hours until the water vapor will dry, then add 20 grams of star anise, mountain fennel 50 grams, cinnamon, grass fruit, 10 grams of fragrant leaves, 5 grams of male cloves, 8 grams of cucumbers and stir-fry for half an hour, until the aroma overflows and the color is brown and red, add 400 grams of peppercorns and stir-fry evenly, cover and simmer from the fire, and then become the red soup base after cooling.
Homemade brine recipe (20 servings):
On the heat of the pot, add 100 grams of peanut oil to 30% heat, stir-fry the fragrant brine over low heat (50 grams each of ginger, garlic, green pepper, dried perilla, 30 grams of shallots and peppercorns, 1 package of brine = 300 grams, add 1 kg of broth, 4 kg of water on high heat, change the heat to simmer for 60 minutes, remove the brine residue.
Preparation Method:
(1) Wash the frog meat and change each knife into four pieces.
(2) Heat the pot, add 50 grams of salad oil to 50% heat, add the bottom of the mouth and stir-fry, pour in homemade brine, bring to a boil over high heat, add frog meat, add oyster sauce, salt, monosodium glutamate, chicken powder, garlic, ginger slices, change to low heat and simmer, cook under cucumber strips, shallots, sesame oil for 1 minute, and put on a plate.
(3) Put 10 grams of salad oil in the pot, cook until 50% hot, add dried chili peppers and fry until fragrant, pour on the plate, and garnish with coriander
Old altar kimchi roast bullfrog
Ingredients: round pickled pepper old altar kimchi
Seasoning: Watercress Spicy Girl Oil Consumption Salt Sugar Monosodium Glutamate Ginger Rice Garlic Rice Dry Starch 35 grams, Spicy Sauce Red Oil Chicken Powder Pepper, Flower Carving Wine
After the bullfrog is slaughtered, peeled, washed, cut into pieces weighing about 3 grams, mixed with flower carving wine, sugar, chicken powder, salt code, pickled for 15 minutes; the marinated bullfrog is patted on dry starch, and the person is 70% hot in the oil pot, and the shape can be set.
Add tea oil to the pot, sauté ginger rice, garlic rice, watercress, spicy girl, spicy sauce, pickled pepper, kimchi, boil the broth to taste, add bullfrogs, and cook.
Features: Bullfrog is tender and sour.
Steamed bullfrog with chopped taro
Bullfrogs and taro are seasoned and steamed into cages to mature, one is to maximize the preservation of the original taste of raw materials, and the other is that bullfrogs mature once without going through procedures such as sliding oil and water, which is easier to ensure that the flesh of bullfrogs is tender.
Ingredients: 350 grams of bullfrog, 200 grams of peeled taro (i.e. small taro).
Seasoning: 30 grams of minced pepper, 40 grams of shanli fragrant brand perfume tempeh, 15 grams of ginger rice and garlic rice, 35 grams of dry starch, 20 grams of spicy sauce, 50 grams of red oil, chicken powder, pepper, flower carving wine, coriander leaves, MONOS glutamate 5 grams each, refined salt 8 grams, sugar 3 grams.
1: Peel and wash the bullfrogs after slaughter, cut into chunks weighing about 3 grams, stir in the flower carving wine, ginger rice, garlic rice, spicy sauce, pepper, sugar, chicken powder, 3 grams of fine salt, marinate for 15 minutes and set aside; pat the marinated bullfrogs on dry starch, mix with perfume tempeh, 20 grams of red oil, and set aside.
2: Wash the taro, add 5 grams of salt to taste, put it in a pot of boiling water and cook for 5 minutes on high heat, then control the dry water after fishing out, then mix in the MSG to taste and set aside.
3: Put the pickled bullfrogs on the plate, place the cooked taro around, sprinkle the chopped pepper, mix in 30 grams of red oil, steam on high heat for 6 minutes, take out and put the coriander leaves.
Features: Bullfrog tender, taro smooth, spicy and delicious.
Note: Bullfrog meat is tender, so you must pat dry starch before steaming, otherwise the meat of the steamed bullfrog will lose a lot of water and the taste will become woody.