Bullfrogs look like toads, so many people are afraid to eat, but bullfrogs are very tasty and have high nutritional value. Let me introduce it to you below!

Braised bullfrog

2 pounds of bullfrogs, 5 long pickled peppers, 1 pickled ginger, 8 garlic cloves, red oil bean curd, green peppercorns, cooking wine, a little soy sauce, soybean flour, scallions, monosodium glutamate

1, in the bullfrogs to buy when the deal with a clean, take it home to clean, drain, with cooking wine, soybean flour, a minimum of flavor for 10 minutes. And then use boiling water over ha water, fish out and drain water to be used. (So that the bean powder solidified in the bullfrog, but also tender, so as not to cook when the paste pot.)

2, pickled ginger cut fine particles, pickled peppers, scallions cut section.

3, hot frying pan with a little more oil, first beans, peppercorns, pickled ginger, pickled peppers, garlic cloves, cooking wine stir-fried together, then put the bullfrogs together and stir-fry for a few moments, mixed with water just over the bullfrog can be.

4, simmer for a few minutes, simmer until the soup is less, put the green onion, monosodium glutamate, you can also put a little balsamic vinegar can be.

Steamed bullfrog

Ingredients: live bullfrogs 3 (weighing about 1000 grams), 150 grams of tender green soybeans Ingredients: beef leg pumpkin 750 grams, fresh green bamboo leaves 12 pieces of seasoning: 3 grams of refined salt, 4 grams of chicken essence, Sichuan soybean paste (chopped fine, fried in oil to break off the raw) 20 grams of five-spice powder, a little, mash juice 20 grams of rotting milk juice, can be 8 grams of juice, knife mouth peppercorns 2 grams. , knife mouth pepper 2 grams, fine ginger rice 3 grams, fine onion white flower 5 grams, portobello mushroom soy sauce 6 grams, 6 grams of sweet sauce, 50 grams of lettuce oil, 40 grams of cold fresh soup, 50 grams of steamed meat rice noodles

Method:

1, beef leg pumpkin carved into 12 diameter of 5.2 centimeters, 1 centimeter thick double ruffles rimmed base, and then the center of the base dug diameter 4.8 centimeters in the shape of a circle. Bamboo leaves washed, cut into 12 cm long, 6 cm wide piece, and then rolled into a cylinder with a diameter of 4.8 cm, with a fine bamboo skewer lock mouth, standing on the pumpkin base.

2, bullfrog after killing the head, skin, viscera, feet, claws, spine, cut into l.7 cm large pile, and green beans with the bowl, will be added to the above seasoning mix, impregnated with flavor, add rice flour mix, divided into bamboo leaf rolls, placed in a cage of boiling water to be cooked, take out, and then set up at the end of the plate, the other end of the decorative ornamentation that is completed.

Bullfrog in milk

Ingredients: 2 bullfrogs, 10 grams of celery, green onions, ginger, garlic. Seasoning: 10 grams of southern milk juice, 1/2 tsp of refined salt, 1/2 tsp of monosodium glutamate (MSG), moderate amount of soy sauce, 2 tbsp of salad oil, moderate amount of water starch.

Methods:

1, the bullfrog peeled, gutted, cleaned, chopped into small pieces, the pot to boil a moderate amount of water, the bullfrog into the blanching, fished out for use.

2, put the bottom oil in the pot, with onion, ginger, garlic burst incense, pour into the bullfrog, celery and southern milk juice, refined salt, monosodium glutamate, soy sauce, burned to taste, thickened with water starch into.

Pigeon play bullfrog

Main ingredients: pigeon breast 500 grams.

Ingredients: 300 grams of bullfrog, corn shoots, bread crumbs 200 grams each, 50 grams of eggs.

Seasonings: refined salt, yellow wine, wet starch, green onions, ginger 20 grams each, 30 grams of rock sugar, sugar, soy sauce, sesame oil 10 grams each, monosodium glutamate, pepper 5 grams each, 100 grams of dry starch, 500 ml of broth, cooked lard 1000 grams (150 grams of consumption).

1, the pigeon breast side of the graver cross knife, and then cut into 6 cm long, 1 cm wide, a word strip. Corn shoots people blanched, removed into the plate. Bullfrog legs boneless, slightly cut (not cut off), the plate with salt (10 grams), soy sauce (5 grams), yellow wine (10 grams), sugar, green onions (10 grams), ginger (10 grams) marinade.

2, frying pan on medium heat, injected lard (50 grams), under the pigeon breast stir-fry, under the salt (10 grams) to collect dry water. Another frying pan, people lard (20 grams), under the rock sugar stir-fry until bubbling when pouring people soy sauce (5 grams) made of sugar color, injected pigeon breasts and broth, green onions (10 grams), ginger (10 grams), yellow wine (10 grams), cover and stew for 1 hour.

3, the bullfrog patted on a thousand starch, dragged on the egg juice, rolled people bread crumbs, people frying pan was golden brown, removed around the side of the corn shoots plate. Refined 'pigeon breast pick off onion, ginger, add MSG, pepper, thickened with wet starch, dripping sesame oil, poured on the corn shoots that is.

Mountain pepper bullfrog

Ingredients: bullfrog meat 350 grams of cucumber 100 grams of hairy black fungus 20 grams of wild pepper 20 grams of wild pepper 25 grams of water Eggs 1 dry starch, refined salt, cooking wine, each appropriate amount, 200 grams of refined oil (about 100 grams)

Method:

1. Frog meat clean, chopped into 5 cm size pieces. Chopped into 5 cm size block, bleach the blood with clean water, and then with refined salt, egg white, dry starch code flavor sizing; cucumber clean, cut into diamond-shaped blocks; wild peppers to remove the tip.

2. Net pot on the fire, into the refined oil burned to three or four hot, into the bullfrog block, with chopsticks scattered, fried to the surface was white, decanting excess fat, and then cooking wine, pour into the wild peppercorns, fungus, stir-fried flavor, mixed into the right amount of water, boiled after the seasoning salt, wild peppercorns, water, down into the cucumber block, slightly burned that is, out of the pot, loaded into a glass nest plate can be.

Characteristics: frog meat is tender, salty and slightly spicy, wild pepper flavor.

dry-fried bullfrog

Raw materials: frog head, frog feet and frog bone more bullfrog meat 250 grams green peppers, red peppers 20 grams peppers 5 grams of refined salt, soy sauce, sugar, cooking wine, the amount of refined oil 50 grams of green onion knuckles a little

1. bullfrog meat clean, chopped into about 3 cm square block, with refined salt, cooking wine mixing taste Green peppers, red peppers, remove the tip of the wash, are cut into the shape of a horse's ear.

2. Net pot on the fire, into the refined oil burned to four or five hot, into the bullfrog block, fried to scattered seeds and color white, then into the green and red peppers, peppercorns continue to stir fry to green and red peppercorns off the raw, seasoned soy sauce, sugar, into the scallion joints, stir-fried to the bullfrog color red out of the pot, plate that is complete.

Characteristics: Frog meat is tender, slightly spicy and dry.

stone pot bullfrog

Main ingredients: bullfrog

Ingredients: garlic seeds, ginger, small red chili pepper, yellow bell pepper

Seasonings: bean paste, chili sauce, soy sauce, soy sauce, steamer soy sauce, sugar, beer, monosodium glutamate, lard, chili oil

Method:

1, the bullfrog slaughtered, peeled, chopped pieces, plus chili sauce, Consumption of oil, steamed fish soy sauce, sugar marinade for 5 minutes. Small red chili pepper chopped.

2, pot hot into the lard chili red oil sautéed garlic, ginger, under the small red chili and yellow pepper, bean paste stir-fried,

3, into the bullfrog stir-fried into the stereotypes, pouring into the beer boiled, seasoned, juicing, put into the hot stone pot can be.

Characteristics: fragrant, spicy, fresh, tender

Chancho Frog

Ingredients: 500 grams of net frog meat, 100 grams of cucumber strips, 50 grams of dried chili pepper segments, 20 grams of scallion segments, sesame oil, cilantro in moderation.

Seasonings: 200 grams of gluttonous base, 200 grams of homemade brine, 5 grams of oyster sauce, 2 grams of salt, 8 grams of monosodium glutamate, 4 grams of chicken powder, 20 grams of garlic and ginger.

Chanchou base recipe (80 portions):

2 kg of chili pepper section into the boiling water pot blanch, drain, into the blender into a paste, made of patty cake chili; Pixian 400 grams of bean paste chopped fine; 200 grams of ginger patted; 60 grams of star anise, 30 grams of cinnamon broken; 20 grams of grasshopper patted; 5,500 grams of lettuce oil refining and then cooled. Frying pan on the fire, injected with vegetable oil and 500 grams of cooked lard heat, into the ginger block, 500 grams of garlic burst incense, into the patty cake chili and PI County bean paste, turn the spatula over low heat and stir-fry for 1.5 hours until the water will dry, and then into the star anise, Kaempferia 20 grams, cumin 50 grams of cinnamon, fruits, sesame seeds 10 grams of each, 5 grams of public cloves, wicker 8 grams of continue to stir-fry for half an hour to the flavor of the overflowing and the color brownish red, and then into the peppercorns 400 grams of brown red. Under the peppercorns 400 grams of stir-fried, off the fire with a lid simmering, cooling that is into the red soup base.

Homemade brine recipe (20 copies):

pot on the fire, add 100 grams of peanut oil burned to 30% heat, stir frying brine on low heat (pat ginger, pat garlic, pat green pepper, dry perilla 50 grams each, round onion, pepper 30 grams, brine packet 1 packet = 300 grams, plus 1 kg of soup, 4 kg of water, high-fire boiling, change the fire to simmer for 60 minutes, fish out of brine slag can be.

Production Methods:

(1) clean frog meat, each cut into four pieces.

(2) pot on the fire, add 50 grams of salad oil burned to 50 percent heat, add gluttony base stir-fry, pour in homemade brine, high heat boil, down into the frog meat, add oyster sauce, salt, monosodium glutamate, chicken powder, garlic, ginger, change to a small fire simmering, the next cucumber strips, scallion segments, sesame oil to cook for 1 minute, start the pot on the plate.

(3) pot into the salad oil 10 grams, burned to 5 into the heat, into the dried chili pepper segment fried, poured on the plate, garnished with cilantro can be

old altar kimchi burned bullfrog

Main ingredients: bullfrog

Ingredients: round pickled peppers, the old altar kimchi

Seasoning: soybean cloves, chili pepper, soybean oil, salt, white sugar, monosodium glutamate. Ginger rice Garlic rice 35 grams of dry starch, spicy sauce, red oil, chicken powder, pepper, Huadiao wine

Method:

Bullfrog slaughtered, skinned, washed, cut into pieces weighing about 3 grams, mixed into Huadiao wine, sugar, chicken powder, salt flavor, marinate for 15 minutes standby; will be marinated bullfrogs patted on the dry starch, the next person into the seventy percent of the hot oil in the pot, the stereotypes can be.

In a pot of tea oil, sauté ginger rice, garlic rice, bean curd, chili pepper, spicy sauce, pickled pepper, pickles, into the soup boiling seasoning, into the bullfrogs, cooked can be.

Characteristics: tender bullfrogs, hot and sour taste.

Chopped taro steamed bullfrog

The bullfrog and taro seasoned into the cage steamed to maturity, one is to maximize the raw material to maintain the original flavor, the second is the bullfrog does not go through the slippery oil, boil water and other procedures and a mature, more likely to ensure that the bullfrog's meat is tender.

Ingredients: 350 grams of bullfrog, peeled taro (taro) 200 grams.

Seasonings: 30 grams of chopped peppers, 40 grams of Shanli Xiang brand perfumed edamame, 15 grams of ginger rice, garlic rice, 35 grams of dry starch, 20 grams of spicy sauce, 50 grams of red oil, 5 grams of chicken powder, pepper, Huadiao wine, coriander leaves, monosodium glutamate, 8 grams of refined salt, 3 grams of white sugar.

Practice:

1, bullfrog slaughtered, peeled, cleaned, cut into pieces weighing about 3 grams, mixed into the Huadiao wine, ginger rice, garlic rice, spicy sauce, pepper, sugar, chicken powder, 3 grams of refined salt to taste, marinate for 15 minutes standby; marinated bullfrogs patted on the dry starch, mixing perfumed edamame, 20 grams of red oil, standby.

2, taro wash, add 5 grams of salt to taste, put into a pot of boiling water over high heat and cook for 5 minutes, fish out and control the water, and then mix into the monosodium glutamate seasoning standby.

3, will be marinated into the flavor of the bullfrog into the plate, placed around the boiled taro, sprinkle chopped peppers, mixed into the 30 grams of red oil, on the cage on high heat steaming for 6 minutes, take out and put on the cilantro leaves can be.

Characteristics: tender bullfrog, taro smooth, spicy and appetizing.

Note: The bullfrog meat is tender, so before steaming must be patted on the dry starch, otherwise after steaming the bullfrog meat a lot of water loss, the taste will become firewood.