A complete collection of bullfrog practices

Abstract: bullfrog is very rich in nutritional value and delicious. Every 100 grams of frog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a nutritious food with high protein, low fat and low cholesterol. Let's take a look at the practice of bullfrogs.

Bullfrog is very rich in nutritional value and delicious. Every 100 grams of frog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a nutritious food with high protein, low fat and low cholesterol. Let's take a look at the practice of bullfrogs.

Wok Grilled Bullfrog

[materials] one jin of bullfrog, potatoes, lettuce, coriander, dried chili, spring onion and ginger, garlic, dried starch, salt, white pepper, Chuanxiang hot sauce, pepper, light soy sauce, cooking wine, sugar.

[practice] ① bullfrog is washed and cut into pieces. ② potatoes and lettuce are peeled and cut into strips, parsley and onions are sliced, garlic is removed, garlic is peeled and ginger is sliced. Put the ③ bullfrog in a bowl, mix with a little salt and pepper and marinate for 15 minutes. Add enough oil to the ④ hot pot and deep-fry the potato chips over low heat until cooked. Remove and set aside. ⑤ pickled bullfrog pat some dry starch, deep-fry it in oil until light yellow, remove excess oil from spare ⑥ pan, leave a little base oil, add spring onions, ginger, dried pepper, pepper and garlic to saute. ⑦ stir-fry a tablespoon of Chuanxiang beef hot sauce or other hot sauce in the pan, add lettuce and potatoes and stir slightly, season with cooking wine, light soy sauce and sugar, add the fried bullfrog, quickly stir well, sprinkle with coriander and serve.

Sautéed Bullfrog with Pickled Peppers

[materials] 500 grams of bullfrog, 150 grams of green onions, 200 grams of salad oil, 10 grams of cooking wine, 10 grams of pickled ginger, 1 gram of refined salt, 150 grams of green onions, 2 grams of monosodium glutamate, 150 grams of pickled red pepper, 1 gram of pepper, 20 grams of dried bean powder.

[practice] ① bullfrog is slaughtered, peeled, visceral and washed, chopped into pieces and seasoned with salt, pepper, dried bean powder and cooking wine. Soak the red pepper, remove the pedicel, remove the seeds and cut into nodes, wash the green onions and cut into sections, soak the ginger and cut into ginger rice. Heat the oil in the ② frying pan until it is 70% hot. Remove the bullfrog from the pan. Heat a little oil in the wok, soak ginger rice and pickled pepper to stir-fry the fragrance, add bullfrog, cook into cooking wine, put monosodium glutamate and green onions into the pan.

Stir-fried bullfrog

[materials] A bullfrog, sliced bamboo shoots, green pepper, sliced ginger, salt, monosodium glutamate, sugar, pepper, Euryale powder, sesame oil.

[practice] ① bullfrog is killed and chopped. ② boil it first and then wave it out (to remove the blood). Pour a little oil into the ③ pan, put in sliced ginger, put in the bullfrog and stir-fry. ④ add green pepper and sliced bamboo shoots, stir-fry a little rice wine, add half a tablespoon of water, then add salt, monosodium glutamate, sugar and pepper. When ⑤ is in the middle of the water, stir in some Euryale powder and pour sesame oil out of the pan.

[suitable] ① is edible for most people. Patients with weak stomach or excessive acid in ② are most suitable to eat frog meat.

Sichuan flavor Sautéed Bullfrog in Chili Sauce

[materials] 2 bullfrogs, 2 towel gourd (peeled and sliced), Pixian bean paste (2 tablespoons chopped), 1 tablespoon oil pepper, 1 tablespoon pepper, a little salt, a little pepper, a little oil, cornflour, onion, ginger, garlic, Shaojiu.

[practice] ① bullfrogs are cleaned up, cut into pieces, marinate with salt and cornflour for about half an hour, and the process will stop, for fear of scaring you. Put oil in ② pan, add spring onion, ginger and garlic, stir-fry pepper and soy bean paste, oil chili, continue to stir-fry, towel gourd, fry until half-cooked and pour out. Add oil to the ③ pan and stir-fry the bullfrog (preferably soak in tender oil, but the family really doesn't want to fry), pour back the towel gourd and continue to fry. ④, serve the wine.