Does the bullfrog need to be skinned?
Bullfrogs can be peeled or not, but peeling is better.
Bullfrog originated in several eastern States of the United States, and was later introduced to western States and other countries. Other large frogs are also called bullfrogs, such as the box-headed frog (R. adspersa or Pyxicephalas adspersa) in Africa, the tiger frog (R. tigrina) in India and the Ranidae in South America. Bullfrog has a green or brown body, a white to yellow abdomen and black stripes on its limbs. The body length is about 20 cm (8 inches) and the hind limbs are 25 cm (10 inch). Adults weigh more than 0.5 kg (1 lb). Often live in or near still water. Breeding in spring, eggs are laid in water. Tadpoles are green-brown with black spots. The tadpole stage lasts 1 ~ 3 years, depending on the climatic conditions. Many bullfrogs can be eaten or used as experimental materials.
Little knowledge of bullfrog
Bullfrog belongs to Amphibia, Anura and Ranidae. It is a large edible frog with tender meat, delicious taste, rich nutrition and certain medicinal value. Bullfrog, commonly known as American water frog, has a huge body, fast growth and high yield. Originated in North America and Mexico, it has spread all over the world. It is the main breeding species of edible frogs all over the world.
Bullfrog is native to North Niu Jiao, so it is named for its loud voice similar to that of. Bullfrog was introduced into China from Cuba in 1959, and was widely cultivated in China around 1990s. In recent years, bullfrog has become one of the important characteristic aquatic products in aquaculture in China.
Nutritional value of bullfrog
Bullfrog has the effect of nourishing and detoxifying. Patients with poor digestive function or hyperacidity had better eat frog meat. People who are weak or sick can use it to keep fit, and it has high nutritional value.
Bullfrog can promote human vitality and energy, nourish yin and strengthen yang, and has the effects of nourishing heart, calming nerves and invigorating qi.
Bullfrog also has nourishing effect; Detoxification and treatment of certain diseases. Medically, when people (especially women) avoid eating food; Eating frog meat can stimulate appetite; Patients with weak stomach or hyperacidity had better eat frog meat. In addition, it is often used in medicine to treat heart or kidney edema, throat abrasions or mild diphtheria, hot sores and scabies, edema and so on.
The viscera and offal of bullfrog are rich in protein, which can produce compound amino acids after hydrolysis. Among them, arginine and lysine are high in content, which is a good food additive and tonic.
Hydrolyzed compound amino acids are used in medicine and cosmetics industry after separation and purification. The endocrine system of bullfrog secretes a variety of hormones, which can be used in medicine, industrial production and scientific research after extraction. For example, pituitary hormones are used as artificial oxytocin in fish and amphibians, which is beneficial to artificial reproduction.
The stomach gland, intestinal gland and pancreas of bullfrog are rich in digestive glands, especially protein glands with high content, which can be extracted and utilized. The bile extracted from bullfrog can be used as medicine after processing. Frog skin can be used as an excellent raw material for surgical thread. Frog oil can be used to make high-grade lubricating oil.
In addition, bullfrog also has the effects of detoxification, strengthening the waist, calming the nerves and relieving annoyance, nourishing yin and tonifying deficiency. It can be said that eating bullfrogs occasionally is also quite good for your health.
Practice of bullfrog pot
Ingredients: two bullfrogs (gross weight about 500g), half an onion, a handful of coriander, red pepper, persimmon pepper, garlic, ginger, onion and pepper (or pepper).
Practice: The bullfrog asked the stall owner to clean up, wash and cut into small pieces. Cut the onion into small pieces and the parsley into sections. 2, small red pepper and pepper cut into circles, garlic and ginger peeled and cut into small pieces, onion washed and cut into sections. Heat the pan, add oil, stir-fry sesame and pepper, remove and throw away. Pour in green and red pepper rings, garlic and ginger, stir-fry over medium heat. Pour in chopped green onion and stir-fry repeatedly for fragrance. Add bullfrogs and stir-fry for two minutes. Add a tablespoon of cooking wine. Add one and a half tablespoons of soy sauce, sugar the size of broad beans and a little salt, and stir well. Cover and stew for 5 minutes. The enamel pot I use here has a good function of locking water, so there is no need to add water. If you use an ordinary pot, add a little water in this step. Open the lid, sprinkle with coriander and stir well.