Bullfrog in griddle is a famous dish, so where does it come from? Let me give you an answer. Welcome to learn, I hope it will help you!

Where does the griddle bullfrog come from?

Griddled bullfrog belongs to Sichuan cuisine. Bullfrog in griddle is very delicious and spicy. This dish is made of dried peppers and fresh morning peppers, which can be said to be a spicy temptation. Among them, spicy series dishes have a long history and cannot be separated from bean paste. The most authentic griddle bullfrog is Pixian bean paste as an auxiliary material.

Historical allusions of griddle bullfrog

Dry pot, one of the methods of making Sichuan cuisine, originated in Mianyang City, Sichuan Province, and tastes spicy and delicious. Compared with hot pot and soup pot, soup tastes less and more; You don't need to order it yourself, and the dishes are relatively fixed, so you can eat it directly. In operation, the dry pot is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is favored by consumers and investors. Compared with hot pot, dry pot has not yet appeared a strong brand, and it is a catering brand with full market potential. Its main varieties are: griddle chicken, dry pot duck, griddle mouse fish, griddle rabbit, griddle bullfrog, griddle shrimp, dry pot ribs, griddle beef and so on.

Nutritional value and efficacy of dry pot bullfrog

1. Every100g of bullfrog meat contains protein19.9g and 0.3g of fat. It is a kind of food with high protein, low fat, extremely low cholesterol and delicious taste.

2, bullfrogs also have 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 be used to replenish their bodies, which has extremely high nutritional value.

3. Bullfrog also has the effects of nourishing, detoxicating and treating some diseases. Medically, when people (especially women) avoid eating, eating frog meat can stimulate appetite, and 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.

4, bullfrog can promote human qi and blood, full of energy, nourishing yin and strengthening yang, and has the effects of nourishing the heart, calming the nerves and invigorating qi.

Dietary taboos of griddle bullfrog

1, onion and honey: onion and honey can't be eaten together. Eating together is not good for eyes, it will cause eye discomfort and even lead to blindness.

2, onions and shrimp: onions and shrimp can not be eaten together, shrimp forms calcium oxalate to produce stones.

3, onions and kelp: onions and shrimp can not be eaten together, kelp is rich in iodine and calcium, onions contain oxalic acid, onions and kelp are easy to form stones.

4. Onions and fish: Onions and fish can't be eaten together. Fish is rich in protein. Onions are eaten with fish. Oxalic acid in onion will decompose and destroy the rich protein in fish, making it precipitate, which is not easy to be digested and absorbed by human body.

The practice of griddle bullfrog

Ingredients: 3 bullfrogs, white onion 1 root, green garlic100g, 50g dried pepper, 4 fresh peppers, 20g ginger, garlic cloves10g.

Ingredients: cooking wine, fermented grains 1 tablespoon (1 5ml), sugar, fennel1teaspoon (5g), salt 1/2 teaspoons (3g), Yongchuan douchi 2 teaspoons (1.

Exercise:

1. After the bullfrog is bought back, please ask the store to slaughter and peel it, cut it into large pieces after washing, and marinate it with salt and cooking wine for 20 minutes.

2. Wash the green garlic and cut it into 3 cm long oblique slices. Peel the white onion and cut it into filaments. Cut fresh peppers into small pieces. Ginger is minced.

3. Heat the oil in a wok with medium heat, dip a little dry starch on the surface of the pickled bullfrog block, fry it in oil until the surface is slightly yellow, and take out and drain the oil for later use.

4. Leave 1 tbsp oil in the wok, heat it to 50% heat over medium heat, add Yongchuan Douchi and Pixian watercress to stir-fry red oil, and add star anise, fennel, pepper, dried pepper, garlic cloves and Jiang Mo to stir-fry until fragrant.

5. Put the fried bullfrog blocks into a wok and stir fry for a while, then add the fermented grains, sugar and pepper slices and stir fry for 3 minutes.

6. Take another wok, pour a little base oil, heat it to 60% over medium heat, add shredded onion and green garlic slices and stir-fry for a while, then take it out, put it in a preheated wok, and put the fried bullfrog in the wok. You can eat it.

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