Most frogs contain bacteria, parasites and other things.
And it is difficult to clean, and some parasites or microorganisms are difficult to kill even at high temperatures.
Therefore, if you eat it regularly, it is easy to catch these.
Worms will grow inside you.
Question 2: 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 3: How to clean the cleanest dry pot? The practice of bullfrog introduces the cuisine and its effect in detail: home cooking recipes and private cuisine.
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 4: How does the bullfrog kill 1 and throw it away from his stomach? 2, peeling. 3, go to the head.
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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 the red pepper, remove the pedicle and 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.
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Taste: spicy and delicious.
Nutrition: Braised bullfrog can absorb a lot of iron and prevent iron deficiency anemia.
Question 5: Side effects of bullfrogs If bullfrogs are not cleaned or thoroughly cooked and disinfected, they may be infected with parasites and germs.
Question 6: Should the bullfrog 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 7: How do bullfrogs eat? What should I pay attention to? Bullfrog and lemon can't be eaten together.
Protein rich in frog meat meets citric acid in lemon, which will affect the digestion and absorption of protein and cause indigestion.
Bullfrog is suitable for people: most people can eat bullfrog, especially those with hyperacidity.
Bullfrog taboo crowd: people with diarrhea due to spleen deficiency, cough, physical weakness and fear of cold should eat carefully.
Question 8: Why are bullfrogs old? Why not make bullfrog and braise in soy 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, and continue to simmer for about 8~ 10 minutes. When you see that the bullfrog meat is delicious, finally add a spoonful of chicken essence and serve.
Green pepper bullfrog method
Ingredients: a bullfrog, green pepper and garlic.
Practice: 1) Wash the bullfrog and cut the green pepper into pieces. 2) Heat the oil pan, pick up the bullfrog and take it out. Then pour some new oil, copy the green pepper, pour out the bullfrog and copy it together, call the seasoning (yellow wine, salt, chicken essence), and add garlic until it is cooked!
Question 9: Does the bullfrog need to be skinned?
Ingredients: bullfrog, auricularia auricula, soy sauce (soy sauce), cooking wine, vinegar, salt, chicken essence, sugar, water starch, chopped green onion, minced garlic and ginger rice.
Practice: kill the bullfrog when you buy it, wash it, and control it when you come back (you must control it, otherwise it will not hang up when you size it, and all the dishes to be sized are the same). Use soy sauce to cook wine and water starch for sizing.
Mix with soy sauce, cooking wine, vinegar, salt, chicken essence, sugar, starch, chopped green onion, minced garlic and ginger rice to make juice.
Oil the pulped bullfrog and take it out (the process was too fast, I was in a hurry to take pictures). Leave a little oil in the pot and fry the dried red pepper until it is brown (sorry, I touched the pot when I oiled it just now, so I'd better live to see).
Then hand out the good fungus and stir fry.
Finally, add the deoiled bullfrog and the salted peanuts bought in Delhi, pour in the prepared sauce and simmer twice.
Tasty bullfrog
Ingredients: bullfrog 1 000g, dried red pepper 50g, perilla10g, garlic cloves 20g, eggs1piece. Seasoning: 2g salt, 5g monosodium glutamate, 5g oyster sauce, 2g chicken powder, 3g soy sauce, 5g yellow wine, bean paste 10g, 50g broth, salad oil 1250g and 2g onion.
Practice: 1, bullfrog slaughtered, peeled and chopped into 2 cm square pieces, marinated with salt, monosodium glutamate and egg white 10 minute.
2. Put the wok on the fire, put the oil in it and heat it to 80%, then put the bullfrog pieces in it for soaking and frying for 4 minutes, until it is tender in the outside, and filter the oil.
3. Leave the base oil in the pot and heat it to 70% heat. Stir-fry dried red pepper, perilla frutescens and garlic cloves, add bullfrog pieces, add broth, add salt, monosodium glutamate, oyster sauce, chicken powder, soy sauce, yellow wine and bean paste, simmer for 5 minutes, take out the pot and put it on a plate with fine bamboo mesh, and sprinkle with chopped green onion.
Boiled bullfrog
Material: 350g bullfrog,
Accessories: lettuce (leaf) 150g,
Seasoning: green onion 10g, white garlic 10g, ginger 5g, pepper 5g (dried red tip), cooking wine 15g, salt 4g, soy sauce 15g and chicken essence 2g.
Practice: 1. Firstly, the bullfrog is washed, peeled and chopped;
2. The bullfrog is marinated with spicy powder15min;
3. Stir-fry the bullfrog in a hot oil pan until it is jade white;
4. Continue to put the oil, then add the onion, ginger, garlic, pointed red pepper and spicy powder and stir-fry for fragrance;
5. Add a bowl of water, and then add the fried bullfrog;
6. Put the cooking wine, salt and soy sauce in turn until it is almost cooked;
7. Add lettuce leaves and add chicken essence to serve.
Bullfrog with twist
Materials:
Bullfrog 1000g, twist 500g, pickled pepper 100g, dried ginger 50g, garlic 50g, onion 100g, dried pepper 20g, Chinese prickly ash 10g, dried starch 1 tablespoon (/kloc- 2 teaspoons of chicken essence (10g), 2 teaspoons of balsamic vinegar (10ml), water starch 1 tablespoon (15ml), 20ml of oil (250ml) and broth 1 bowl (250ml).
Exercise:
Pickled peppers, chopped into fine powder. Root garlic cloves, wash and slice. Scrape ginger, wash and slice. Onions are cut into 1cm segments, and dried peppers are cut into 1cm segments.
Wash the bullfrog and cut it into small pieces. Marinate it with salt, ginger slices, cooking wine and part of water starch 10 minute.
Soak the fried twist in boiling water for 5 minutes and drain it for later use.
The fire turned the oil in the wok to 60% heat. Add the bullfrog and stir fry for a while. Pour out most of the oil (about 1 tablespoon), add ginger slices, garlic slices, dried peppers, pickled peppers and pepper and stir-fry until fragrant.
Add broth, balsamic vinegar, chicken essence, white sugar, salt and twisted dough, and simmer for 8- 10 minutes to taste.
Bring the fire to a boil, thicken with the remaining starch, add onion and turn the pan over.
Bullfrog with black pepper
Materials:
1 bullfrog, 1 green pepper, 3 red pepper, delicious black pepper, soy sauce, yellow wine, sugar, chicken essence, sesame oil, onion, ginger and garlic.
Practice: 1, the bullfrog is washed and cut into pieces. Add onion, ginger and garlic, appropriate amount of light soy sauce, yellow wine, sugar, chicken essence and sesame oil, adjust the grinding bottle to a rough level, sprinkle with black pepper, stir well, and put it in the refrigerator for one or two hours until it tastes delicious.
2, the pot is hot, pour a small amount of oil, add ginger and garlic slices and saute. Stir-fry the pickled bullfrog, spray a little yellow wine and a little soy sauce, add the chopped green pepper and red pepper and stir-fry until cooked. Sprinkle some black pepper before serving.
Steamed bullfrog with taro
Materials:
350g bullfrog, 200g peeled taro. Seasoning Redmi Chili 30g, Shanlixiang brand perfume Douchi 40g, ginger rice and garlic rice15g, dry starch 35g, hot sauce 20g, red oil 50g, chicken powder and pepper ...