Manufacturing materials of dry pot bullfrog: main ingredients: live bullfrog 1000g.
Seasoning: red pepper 30g, vegetable oil 50g, refined salt 2g, monosodium glutamate 2g, chicken essence 2g, Lee Kum Kee garlic sauce 10g, spicy girl 5g, beer 250ml, pepper 1g, garlic seed 50g, ginger 10g, onion 5g, perilla leaf 5g and spice 5g. Teach you how to cook a griddle frog, and how to cook a griddle frog is delicious.
1. After the bullfrog is slaughtered, the head, viscera and claws are removed, and it is cut into 4cm square pieces for later use; Stew red pepper and cut it into hob pieces, garlic seeds with pedicles, chopped perilla leaves, sliced ginger, dried peppers and onions.
2. Put the pot on a big fire, add vegetable oil, stir-fry ginger slices and dried peppers, then add bullfrog, garlic seeds and red peppers, stir-fry until the bullfrog changes color, add Lee Kum Kee garlic sauce and spicy girl, pour beer, simmer on low fire, add fresh soup, salt, monosodium glutamate and chicken essence powder, stir-fry on medium fire until the bullfrog is mature, then add perilla and pour red oil.
It is suggested that bullfrog is an aquatic animal, and its endosperm contains a lot of water. After pickling, most of the water overflows, and so does cooking. Pay attention to dry the water in the bullfrog. The method of stir-frying bullfrog introduces the cuisine and its function in detail: home-cooked recipes
Taste: salty and fragrant technology: stir-fried bullfrog production material: main ingredient: 500g bullfrog.
Accessories: 50g green pepper, mushroom 100g (fresh).
Seasoning: 2g pepper, spiced powder 1g, soy sauce 15g, cooking wine 15g, 25g soybean oil, 2g sugar, 5g salt and 2g monosodium glutamate teach you how to fry a bullfrog and how to make it delicious 1. Scald the bullfrog with hot water first, and then rinse it with cold water.
2. Stir-fry the pepper in a hot pot, and then grind it into pepper powder;
3. Shred green peppers and mushrooms;
4. Chopped bullfrogs are marinated evenly with chopped pepper, spiced powder, soy sauce and cooking wine;
5. Then pour the oil in a hot pot and fry the bullfrog first;
6. Then add green pepper and shredded mushrooms, and add appropriate amount of sugar, salt and monosodium glutamate. The best time for frying is one and a half minutes;
7. According to the amount of food, the heat can be extended appropriately. Supplementary information of bullfrog: the skin of bullfrog can be tanned and made into advanced gloves and elastic bands, which are very popular with consumers. Its skin can also be refined into leather glue, which can be used as viscose in jewelry, diamonds, jadeite and other decorations. Its bones, head, internal organs, limbs and feet can also be processed into feed for fish and livestock.
Question 2: How to peel the bullfrog? First remove its head, then grab the bone at the neck with one hand and pull the skin of the bullfrog with the other. Very easy to handle. Remember to cut off the nails in front of the bullfrog's sole.
Question 3: Do bullfrogs need to be skinned? How to wash the skin without peeling? Thank you. Hello, the bullfrog needs to be skinned. After the bullfrog is washed, chop off its head and peel off its skin. There are many parasites on the skin surface of frogs. If people eat it, it is easy to produce parasites in the body and even in the brain, affecting people's health.
I hope it is useful to you, and I hope to adopt it ~
Question 4: How did the bullfrog clean up the blood? First, throw the live bullfrog on the ground or in a hard place to make it unconscious.
Then peel off the skin of the bullfrog, cut a small hole in the belly with a knife and take out the internal organs of the bullfrog.
Wash its blood with clear water.
Exercise:
Griddle cooked bullfrog
Ingredients: Bullfrog 3 white onions 1 green garlic 100g dry pepper 50g fresh pepper and 4 ginger 20g garlic 10 petal.
Ingredients: cooking wine and fermented grains 1 spoon (15ml), fennel 1 spoon (5g), salt 1/2 teaspoons (3g), and Pixian watercress 2 teaspoons (10g).
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, dip a little dry starch on the surface of the pickled bullfrog block, fry in the 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 lobster sauce and 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, stir-fry for a while, immediately take them out, put them into a preheated wok, and put the fried bullfrog into the wok, and even the fire can be eaten.
Question 5: How to deal with the bullfrog meat: After the bullfrog is slaughtered, it is kept fresh and frozen. The working procedures are slaughter, cleaning, weighing, vacuum packaging and quick freezing for 2 hours, which quickly solves how to keep the fresh taste of the frozen bullfrog meat after thawing.
Question 6: What about the bullfrog? The meat of bullfrog is easy to cook. You can marinate with a little oil, salt, sugar and starch before cooking.
Question 7: Generally speaking, there is one thing about dealing with bullfrogs. Snails and mussels have many analogies. Now they are all processed at high temperature, which will kill them. Just eat in a regular place, don't worry.
Question 8: How do bullfrogs kill 1 and throw them away from their stomachs? 2, peeling. 3, go to the head.
-
Fried bullfrog with pickled pepper
Ingredients: 500g of bullfrog, 20g of green onion 1 50g, 200g of salad oil, 20g of cooking wine10g, 0g of pickled pepper10g, 10g of refined salt150g, 2g of green onion150g, monosodium glutamate and pickled pepper.
20 grams of dried bean powder.
Production method: 1. The bullfrog is slaughtered, peeled and washed, cut into pieces, and starched with salt, pepper, dried bean powder and cooking wine. Soak red pepper, remove pedicels, remove seeds and cut into knots. Wash the green onions and cut them into sections.
Soak ginger and cut it into ginger rice. 2. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled pepper, stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok, and plate.
Stir-fried bullfrog: first prepare a bullfrog, bamboo shoots and green peppers. Kill the bullfrog and cut it into pieces. Boil it first, then throw it out (remove the blood) and pour a little oil into the pot. Add ginger slices and bullfrog. Stir fry and add green pepper and bamboo shoots. Just add a little yellow wine and half a spoonful of water to stir-fry less. Then add salt, monosodium glutamate, a little sugar and pepper. When the water level drops to half. Just add some starch and pour sesame oil out of the pot.
Fried bullfrog:
Prepare a bullfrog, bamboo shoots and green peppers first. Kill the bullfrog and cut it into pieces. Boil it first, then throw it out (remove the blood) and pour a little oil into the pot. Add ginger slices and bullfrog. Stir fry and add green pepper and bamboo shoots. Just add a little yellow wine and half a spoonful of water to stir-fry less. Then add salt, monosodium glutamate, a little sugar and pepper. When the water level drops to half. Just add some starch and pour sesame oil out of the pot.
Method for make cold pot bullfrog
Ingredients: bullfrog
The practice of bullfrog
Ingredients: Pleurotus ostreatus, Luohan bamboo shoots and konjac.
Seasoning: Zanthoxylum bungeanum and pepper
Production technology: the production technology of iron pot bullfrog is relatively simple.
Step 1, put a small amount of oil in the pot and oil the peeled and washed bullfrog; Then put the bullfrog out of the pot;
Step 2, stir-fry the ingredients and seasonings until they are fragrant after a few minutes;
Step 3, add water to the iron pot, put the bullfrog, ingredients and seasonings in, stew for 5 minutes on high fire, and then take out the pot. After taking out the pot, put it in a cold iron pot, that is, the cold iron pot bullfrog.
Description: In cold weather, bullfrogs, ingredients and seasonings can also be eaten directly in a hot iron pot. Besides bullfrog, it can also be stewed with fish such as catfish and pork ribs. You can also add Chinese wolfberry, red dates and other medicinal materials when stewing.
Best oriental recruitment agent
Taste: spicy and delicious.
Nutrition: Braised bullfrog can absorb a lot of iron and prevent iron deficiency anemia.
Question 9: Is the bullfrog washed before chopping or chopped before washing? That procedure is more reasonable. Wash it first, then cut it into small pieces.
This is more conducive to the retention of nutrients, and the damage to the taste and taste will be minimal.
Braised bullfrog
Ingredients: 2 kg bullfrog, 5 pickled peppers, 1 pickled ginger, 8 garlic cloves, red bean paste, green pepper, cooking wine, a little soy sauce, bean powder, onion and monosodium glutamate.
working methods
1. The bullfrog should be cleaned after being bought, taken home to be cleaned and drained, seasoned with cooking wine and bean flour for at least 10 minutes, then soaked in boiling water, and then taken out and drained for later use. Solidifying the bean powder on the bullfrog can make the bullfrog tender, so that it won't burn the pot when cooking. )
2. Soak ginger and cut it into fine grains, and cut pickled peppers and green onions into sections.
3, put more oil in the hot oil pan, first stir-fry the watercress, pepper, pickled ginger, pickled pepper, garlic cloves and cooking wine together, then stir-fry the bullfrog for a while, and mix the water just past the bullfrog.
4, simmer for a few minutes, simmer until the soup is less, add onion, monosodium glutamate, or put some balsamic vinegar.
Question 10: How do bullfrogs get rid of fishy smell? Buy fresh and hungry bullfrogs in the vegetable market, turn around and claw. After washing, chop it into large pieces and marinate it with cooking wine, pepper, ginger and salt for ten minutes. The first function is to deodorize, and the second is to deodorize. If the curing time is too long, the water in the bullfrog meat will be lost, and the meat will be old and tough after serving.