The nutritional value of bullfrog is very rich. Every100g of frog meat contains 0.9g of protein/kloc-0 and 0.3g of fat. It is a nutritious food with high protein, low fat and low cholesterol, which is deeply loved by people. The viscera and offal of bullfrog are rich in protein, which produces compound amino acids after hydrolysis. Among them, arginine and lysine are high in content, which is a good food additive and tonic.

Don't underestimate the bullfrog. It is said that bullfrog has the following edible effects:

Nourishing and detoxicating, nourishing yin and strengthening yang, nourishing heart and tranquilizing mind, and invigorating qi

Shopping tips:

1. Look at the flesh color: white hair powder is better.

2. Touch the meat: the surface is slightly dry and not sticky, and the depression after pressing the meat with your fingers can be recovered immediately.

Cooking skills:

Bullfrog can be fried alone, or fried, fried and burned with other ingredients. Put some white wine and ginger when cooking bullfrogs, which tastes better.

You can make a frying pan out of shrimp.

1. Cut the cleaned bullfrog into pieces and pickle it. Add a little salt, cooking wine and ginger slices to the bullfrog, knead well and marinate for half an hour. Pick out the shrimp line of the new prawn, and then open the back of the new prawn, so that it is easy to taste when marinating. Then marinate the prawns, adding a little salt, cooking wine and a spoonful of cassava starch first, so that they are more crisp when fried.

2. Grab well and marinate for half an hour. Wash peeled lettuce, cut it into hob, cut celery into small pieces, cut lotus root into strips, shred onion and cut it into hob, and slice red pepper. When the oil temperature is 50% hot, add the pickled bullfrog. The oiled bullfrog is smoother than the watered bullfrog and can be fished out in a minute and a half.

3. When the oil temperature is 70% hot, put it in the marinated prawn and fry it until it is crisp, and take it out. When the oil temperature rises to 70% again, add a knife of prawns and fry them, which will make them more brittle. Just fry for 30 seconds. Leave the bottom oil in the pot, first add the homemade hot pot bottom material, add a spoonful of Pixian bean paste to the red oil and stir fry.

4. Add a spoonful of pepper hot sauce, garlic slices and ginger slices, stir-fry until fragrant, then add all auxiliary materials except shredded onion, and stir-fry in the pan. Stir-fry the bullfrog, then add oyster sauce and two spoonfuls of white sugar to refresh the cooking wine, stir well, and put shredded onion in the bottom of the pot. Pour the white pepper into the pot before taking it out, then put it into the pot and put it on the fried prawns.