bullfrog! The word in the catering market in recent years can be described as boiling, because bullfrog not only taste delicious, but also very rich in nutritional value, per 100 grams of frog meat contains 19.9 grams of protein, fat 0.3 grams, is a high protein, low fat, low cholesterol nutrition food, so it is favored by people. The role of bullfrogs is mainly reflected in the following aspects:
Bullfrog has the effect of nourishing and detoxifying, the internal organs of bullfrog and its scraps are rich in protein, hydrolyzed to form a complex amino acid. Among them, arginine and ionine content are higher, which is a good tonic. It can be used as a tonic for people with poor digestive function or excessive stomach acid and weak constitution;
Bullfrog can promote the human body's qi and blood, full of energy, nourish yin and aphrodisiac, have the effect of nourishing the heart and calming the spirit, and is conducive to the recovery of the patient;
Bullfrog has the effect of treating certain diseases, when people (especially women) avoid mouth, eating frog meat can be appetizing, weak stomach or excessive stomach acid patients are most suitable to eat frog meat.
Today I would like to introduce you to the spicy bullfrog method
| Seasoning preparation:
Dry pan oil (or blended oil) 150 g
Bullfrog 720 g
Spicy bullfrog seasoning 60 g
Spicy seasoning powder 20 g
Broth for bullfrog 25 g
Ginger slices 20 g
Garlic flakes 20 g
Shredded onion 80 g
Light soy sauce 10 g
Dried chili peppers 30 g
Dried peppercorns 5 g
10 g shallots
Fried potato chips 100 g
Water 500 g
| Preparation Method:
Bullfrog handling recommendations: Bullfrogs are peeled, eviscerated, and cleaned; you can choose to be over-oiled or not oily. If oil is needed, 720 g of net frog can be mixed with 10 g of cornstarch and set aside.
| Preparation steps:
Step 1: Dry pot oil (or blended oil) into the pot, then add ginger slices, garlic slices to sauté, then add bullfrog sauce to stir-fry, put in the bullfrog stir-fry 5 times; add 25g of bullfrog special broth, and then add 500g of water;
Step 2: Add spicy bullfrog seasoning powder after boiling over high heat; add soy sauce, mix well and immediately out of the pot;
Step 3: 80g of chopped onion strips at the bottom of the pot, and 100g of fried potato strips;
Step 4: Cut the dried pepper into 3 cm long pieces, then put a little oil on the pan, put the dried pepper segments, dried peppercorns, fry until fragrant, and drizzle.
Step 5: Get ready to eat.