The nutrition of bullfrog is very rich, according to the analysis, every 100 grams of bullfrog meat contains 19.9 grams of protein, 0.3 grams of fat, it is a kind of high-protein, low-fat, very low cholesterol, delicious food. Bullfrog also has the effect of nourishing and detoxifying and treating some diseases, and it is believed in medicine that: when people (especially women) are jealous of food, eating frog meat can open the stomach, and it is most suitable for patients with weak stomach or excessive gastric acid to eat frog meat. The skin of bullfrog can be made into leather, high-grade gloves and elastic ties, which are popular among consumers. Its skin can also be refined leather glue, used as jewelry, diamonds, emeralds and other decorative items on the adhesive. Its bones, head, viscera and limbs and feet and other waste can also be processed into fish and livestock feed.

Bullfrog with mountain pepper

Raw materials: bullfrog meat 350 grams of 100 grams of cucumber, hairy black fungus 20 grams of 20 grams of wild peppercorns, wild peppercorns, 25 grams of wild peppercorns, 25 grams of water, egg white, 1 dry starch, refined salt, wine, each appropriate amount of refined oil 200 grams (about 100 grams of exhaustion)

Measurement:

1. Frog meat is washed, chopped into 5-centimeter-sized pieces, bleach the blood in water, and then rinse with salt, egg whites, water, and then rinsed. Then use refined salt, egg white, dry starch code flavor sizing; cucumber washed, cut into diamond-shaped pieces; wild pepper 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.

Features: 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 of green pepper, red pepper 20 grams of peppercorns 5 grams of refined salt, soy sauce, sugar, cooking wine, 50 grams of refined oil, scallion knuckles a little

Methods:

1. bullfrog meat, wash, chopped into a block of about 3 centimeters square, with refined salt, wine, mixing code taste; green pepper, red pepper, clean, cut into horseback. Tee washed, 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, stir-fried to scattered seeds and color white, and then into the green and red peppers, peppers continue to stir-fry to green and red peppers after the break, mixing soy sauce, sugar, into the onion section, stir-fried to the bullfrog color red after the pot, plate that is complete.

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

Three. Note

The meat of the bullfrog is tender, so the cooking time should not be long, otherwise the bullfrog meat will be old and tough, affecting the taste of the dish.