Bullfrog meat also has high medicinal value. It is flat in nature, sweet in taste, and has the effect of nourishing and detoxifying. Eating it can obviously increase appetite. But at the same time, because bullfrogs eat all kinds of insects and small animals for a living and carry other harmful germs, they must be treated at high temperature! Avoid catching the virus! If you meet undercooked bullfrog meat in a restaurant outside, try not to eat it, safety first!
Because bullfrog meat is tender, it is suitable for most cooking methods! The following is a brief introduction to several treatment methods!
The first one: griddle bullfrog
Materials: 2 bullfrogs were peeled, washed and cut into 1.5CM pieces.
Accessories: 50g of onion, 50g of green pepper, 50g of red pepper, 0g of ginger10g, 5g of garlic15g, cut into peanuts.
Seasoning: salt, cooking wine, dried Zanthoxylum bungeanum, dried Chili festival, dry pot sauce, chicken essence, soy sauce, soy sauce, vegetable oil, sesame oil, oyster sauce, sugar, starch,
Production method:
1: Marinate the bullfrog meat with proper amount of salt and cooking wine 15 minutes, then harden it, then color it with a little soy sauce, season it with oyster sauce, and finally add starch, mix well and smear a little vegetable oil.
2: Green pepper, red pepper and onion are cut into small pieces, garlic is cut into peanuts, and ginger is sliced.
3: Heat the oil in the hot pot to 70-80% oil temperature, then fry the bullfrog until golden brown, and then take it out.
4: Leave about 60 grams of vegetable oil in the pot, add pepper, ginger and garlic, stir-fry, add green pepper and onion, stir-fry until half-cooked, then add dry pot sauce, chicken essence, soy sauce, oyster sauce and bullfrog, stir-fry until fully cooked, and finally add sesame oil to the pot!
PS: The taste of this dish can be adjusted according to personal taste. As far as I know, some dishes are spicy and some are pickled peppers, so you can play freely!
The second one: pickled bullfrog!
Materials: One and a half to two bullfrogs, with a net content of about 350g, cut into pieces with the size of 1.5CM.
Accessories: pickled pepper with lanterns 100g, wild pepper 50g, pickled ginger 50g and onion 50g.
Seasoning: salt 10g, cooking wine 5g, vegetable oil 5g, garlic 5g, chicken essence 10g, hot and sour sauce 5g, oyster sauce 5g, starch 10g.
Production steps:
1: Cut the bullfrog into pieces with the size of 1.5CM, add10g of salt and 5g of cooking wine to marinate for15min, then add oyster sauce, finally add starch and mix well, and smear vegetable oil for later use.
2: Cut pickled peppers in half, wild peppers in sections, diced pickled ginger, diced garlic, and chopped shallots in small pieces of about 2CM.
3: Heat the oil in a hot pot to 70-80% oil temperature, fry the bullfrog until cooked, and take it out.
4: Leave about 15g of oil in the pot, saute pickled peppers and garlic, saute pickled peppers and wild peppers, saute bullfrogs after pickled peppers are completely fried, then add chicken essence, hot and sour fresh dew, stir well, thicken with water starch, and finally add shallots and oil.
The third one: salt and pepper bullfrog
Materials: Bullfrog is cut into strips about 3CM long and 1CM wide.
Accessories: Not recommended! You can also use green peppers and onions.
Seasoning: seasoning salt and pepper, salt, cooking wine, eggs, raw flour.
Production method:
1: After the bullfrog is cut into long strips, add salt and cooking wine to marinate 15 minutes!
2: take out the bullfrog, filter out the excess water inside, then add the egg yolk and wrap it with starch evenly!
3: Add oil to the pot, heat it to 60% heat, then put the bullfrogs one by one, soak them for 5 minutes with low fire, and finally fry the green noodles with high fire until they are golden and crisp, and then take them out of the pot.
4: Sprinkle with salt and pepper!
Note: the first oil temperature is about 60%, just set it! Soak for a long time and fry the bones! This dish tastes crisp and tender in the end. The most important thing is to make a good pulp when beating!
The fourth one: roasted bullfrog
Ingredients: bullfrog
Accessories: ginger, onion, onion, coriander.
Seasoning: salt, cooking wine, monosodium glutamate powder, spiced, cumin powder, oyster sauce, soy sauce, dried Chili festival, dried Chili, sesame oil,
Production method:
1: Slice ginger, cut onion, shred onion and coriander, put them into a basin, add salt and knead them into juice, then add oyster sauce, soy sauce, cooking wine and dried Chili festival, pepper festival and water to make the taste of pickled bullfrog!
2: The bullfrog removes its head, viscera, skin and claws, and marinates in the pot 15-20 minutes.
3: Bullfrogs are strung together with bamboo sticks, roasted with charcoal fire until golden, then sprinkled with monosodium glutamate and cumin powder, and roasted for 30 seconds!
PS: The salt taste is moderate when curing. Pay attention to the heat when baking, and don't burn it!
Fifth: Boiled bullfrog
Ingredients: two bullfrogs
Accessories: green bamboo shoots or cucumber slices
Seasoning: Jiang Mo, minced garlic, vegetable oil, sesame oil, pepper oil, oyster sauce, salt, cooking wine, chicken essence, white sugar, dried Chili, dried Chili festival, bean paste and hot sauce can be spicy and hot fish seasoning, starch,
Production method:
1: Cut the bullfrog into pieces with the size of 1.5CM, add 10g salt and 5g cooking wine15min, then add oyster sauce, and finally add starch.
2: Slice the green bamboo shoots or cucumbers, and you can also add fungus or other materials.
3: Bake the oil in the pot to 60% heat. The bullfrog is fried in the pot until it is solidified, and then it is taken out for use!
4: Leave about 50g of oil in the pot, add ginger, garlic, dried pepper and dried prickly ash in turn, stir-fry with watercress, add hot sauce, add broth or clear water, add chicken essence and white sugar after boiling for 3 minutes, remove the residue and discard it!
5: Add the fried bullfrog and cook for 2 minutes, then add sesame oil and pepper oil. Pick up the pot and put it on the plate.
6: Sprinkle shallots on the top of the bowl, and then fry the dried Chili and dried Chili oil. Finally, sprinkle some parsley!