Ingredients: 350g of bullfrog meat, 20g of cucumber 1 00g, 20g of water-borne fungus, 20g of pepper, 20g of pepper water, 20g of egg white, dried starch1slice, refined salt and cooking wine, and 200g of refined oil (about100g).
Method:
1. Wash the pheasant, chop it into 5cm pieces, wash the blood with clear water, and then size it with refined salt, egg white and dry starch; Wash cucumber and cut into diamond-shaped pieces; Wild pepper with pedicle.
2. Wash the pan, add refined oil and heat it to 30% to 40%, add bullfrog blocks, stir-fry with chopsticks until the surface turns white, pour out excess oil, then cook wine, add pepper and fungus, stir-fry for fragrance, add appropriate amount of water, boil, add refined salt and pepper water, add cucumber blocks, and then take it out of the pan.
Features: Tian chicken is tender, salty and slightly spicy, and wild pepper is strong.
Saute bullfrog
Ingredients: 250g of bullfrog meat with frog head, frog feet and frog bones, 20g of green pepper and red pepper, 5g of refined salt, soy sauce, sugar and cooking wine, 50g of refined oil and a little onion.
Method:
1. Wash the bullfrog meat, cut it into pieces about 3 cm square, and mix well with refined salt and cooking wine. Wash green pepper and red pepper and cut into horse ears.
2. Wash the pot, add refined oil, heat it to 40% to 50%, add bullfrog pieces, stir-fry until the seeds are loose and white, then add green pepper and pepper, stir-fry until the green pepper stops growing, add soy sauce and sugar, add onion, stir-fry until the bullfrog turns red, and take it out of the pot.
Features: Tian chicken is tender, slightly spicy and dry.
Three. preventive measure
The bullfrog meat is tender, so the cooking time should not be long, otherwise the bullfrog meat will be old and tough, which will affect the taste of the dish.
Home-cooked bullfrog leg
material
2 bullfrogs, 4 red peppers, 4 green peppers, minced garlic 1 teaspoon.
condiment
(1) 1 tablespoon cooking wine, half a tablespoon soy sauce, 1 tablespoon starch.
(2) Cooking wine 1 spoon, soy sauce 1 spoon, half a teaspoon of salt, half a teaspoon of sugar, and vinegar 1 teaspoon.
working methods
1 Chop off the limbs of the slaughtered bullfrog, wash it, drain it, add seasoning (1), marinate it slightly, fry it in hot oil, and take it out.
2 Wash red pepper and green pepper separately, cut open, remove seeds, slice, stir-fry minced garlic with 2 tbsp oil, add pepper and stir-fry, then put bullfrog legs in a pot, add seasoning (2) and stir-fry until it tastes good, and serve.
The practice of braising bullfrog in brown sauce
Materials:
4 bullfrogs, ginger, garlic, dried peppers, yellow wine, soy sauce and chicken essence.
Exercise:
1, kill the bullfrog and cut it into pieces and wash it (be sure to wash the blood clean, otherwise it will smell fishy);
2, from the pot, heat and drain oil (a little more), add ginger, garlic, and small dried peppers to stir fry;
3. Add the bullfrog meat, stir-fry until it is half cooked, add yellow wine (the amount of a rice bowl), and let the wine enter the bullfrog meat for 3 minutes;
4, add soy sauce to color, stir fry, continue to stuffy for about 8~ 10 minutes, see that the bullfrog meat has been tasted, and finally add a spoonful of chicken essence to serve.
Bullfrog with garlic
Ingredients: garlic 10 petal, 300g bullfrog, 4 slices of ginger and a little green garlic.
Accessories: medicinal materials: 6 grams of Cortex Lycii, 3 grams of Herba Ephedrae, 6 grams of Cortex Mori, 3 grams of Radix Glycyrrhizae, and 0.5 grams of Ramulus Cinnamomi/kloc-0.
Seasoning: cooking wine 1/2 tbsp, salt 1/2 tsp.
Exercise:
1. Wash and chop the bullfrog; Garlic is fried in a frying pan.
2. Put the bullfrog into the pot and add 400 ml of all medicinal materials, ginger slices, cooking wine, garlic, salt and water.
3. stew 15 minutes, sprinkle with green garlic and serve.
Tips:
1. Garlic will not smell too strong after being slightly fried, which is more acceptable to people who don't like garlic; You don't have to fry it. This is healthier.
Bullfrogs can be bought and cooked, but it is best to kill fresh meat.
Features: This dish can relieve cough and asthma, and relieve lung heat, cough, fatigue and bronchitis.
Stewed bullfrog with loofah
In hot weather, people often lose their appetite, but the high temperature environment requires the human body to have enough protein and vitamins. Here we recommend a high protein, low fat and multivitamin loofah stewed bullfrog.
\Y |qH@ Ala Shanghainese Forum materials: two bullfrogs (about six or seven pounds, available in supermarkets), one loofah, three garlic, two ginger, two onions and two red peppers. Ala Shanghainese Forum+L&; q:wG； u 1h9w
Practice:-All rivers run into the sea-Love | Equality | Mutual assistance | Communication
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1. Chop the washed and cut bullfrog into small pieces and pour it into cooking wine for pickling 10 minutes. -All rivers run into the sea-love | equality | mutual assistance | communication -|#s5lyG5T q*z(L~
2. Pour the bullfrog, ginger slices and garlic into hot oil and stir-fry for 1 ~ 2 minutes, then add water to stew. (The water quantity is better than that of bullfrog) 0Np"Oz#q$`U \
3. After boiling, put the chopped loofah and red pepper into the thick soup, add appropriate amount of salt, and simmer for 5-7 minutes.
The loofah has been cooked until it is soft and tastes like a bullfrog. The soup is moderate, sprinkled with scallion, a little chicken essence and pepper. ...
Nestle explosion bullfrog method
Ingredients: Guangdong taro 250g, coriander 25g, two bullfrogs, 50 slices of green pepper, cooked ham slices 10g, onion, ginger and garlic powder 10g, Shaoxing wine 15g, refined salt 5g, monosodium glutamate 2g, chicken soup 100g and dried starch 50g or so.
Gourmet practice: 1, cut taro into filaments, mix well with dried starch, put it in a big Nestle mold, fry it in an exothermic oil pan until it is hard and crisp, put it in a big round flat plate, and decorate it with coriander around it;
2. After the bullfrog falls to death, gut it, wash it (it is not suitable to peel it, and the skin is smooth and tender) and chop it;
3. Put the wok on a big fire, boil it with clear water, add salt (3g) and Shaoxing wine (5g), add bullfrog pieces and green pepper slices for about 1 min, and pour out and drain the water when the brisket is tender; Heat the pan, add about 50g of oil, stir-fry onion, ginger and garlic until fragrant, add chicken soup, salt, monosodium glutamate, bullfrog and green pepper, then add water and starch, stir well and serve.
Food features: green peppers are tender, bullfrog skin is tender and white, and the shape is generous.
Spicy bullfrog
Raw materials: raw materials:
Materials: 4 bullfrogs (about 600g). Ingredients: 2 eggs, 30g red pepper. Seasoning: 60g of red oil, 3g of refined salt, 5g of monosodium glutamate, 2g of chicken essence powder, 5g of oyster sauce, 5g of white sugar, 5g of white vinegar, 3g of soy sauce, 8g of cooking wine, red bean paste 15g, hot sauce 10g, 40g of dried pepper and 65438+ ginger.
Method: (1) Wash the bullfrog after primary processing, chop it into 2.5 cm square pieces, and add refined salt, egg white, soy sauce, cooking wine and dry starch for sizing; Cut the whole dried pepper into sections, chop the bean paste, mince the ginger, cut the onion, and cut the red pepper into 0.3 cm thick rings.
(2) Enlarge the fire in the pan, add the red oil, heat it to 50%, saute the dried Chili, pour in the bullfrog, cook the cooking wine, stir-fry the Jiang Mo, chili, bean paste and hot sauce until the bullfrog is cooked and discolored, then add the refined salt, monosodium glutamate, chicken essence powder, white sugar and oyster sauce, and stir-fry evenly.
Features: The bullfrog is tender and spicy with a long aftertaste.