Bullfrog is a healthy food for invigorating qi, nourishing blood and treating spleen deficiency, especially for energy deficiency, hypocalcemia and various symptoms of yin deficiency. It can effectively slow down body aging and moisturize skin. Bullfrog also has the functions of nourishing and detoxicating, promoting the sufficiency of qi and blood, tonifying kidney and solidifying essence, nourishing heart, calming nerves and invigorating qi.
How to control yourself at home? The practical method of the classic Hunan cuisine-Taste Bullfrog is as follows: firstly, the fresh bullfrog is slaughtered, peeled, eviscerated, washed, cut into small triangles, marinated with rice wine, salt and chicken essence, salted out with water, squeezed out and thickened with thick starch. Put the oil in the rice cooker and pan on high fire until it is 80% hot, add the bullfrog, fry until golden brown, and remove the oil for later use.
Leave the bottom oil in the pan, add ginger slices, garlic and dried chili, stir fry, add bullfrog, stir fry until the water is dry, cook rice wine, adjust the salt, add bean paste, spicy girl sauce, aged vinegar and perilla leaves, and add pickled fish hot pot. Simmer with low fire until the soup is concentrated, add the green and red pepper roll cutter head, thicken the powder, pour the tail oil out of the pot and set the plate.
Slaughter bullfrog, peel it, cut it into 2cm thick pieces, and marinate it with salt, chicken essence and egg white10min. Put the pot on the stove fire, heat it to 80% with oil, soak it in bullfrog blocks for 4 minutes, and take it out from the oil-water separator. Leave the base oil in the pot and heat it to 70% heat. Stir-fry dried Chili peppers, perilla leaves and garlic cloves, put them into bullfrog blocks, add broth, salt, chicken essence, oil consumption, chicken powder, soy sauce, rice wine and bean paste, simmer for 5 minutes, take out the pan, put them into a plate with fine bamboo mesh, and sprinkle with onions.
The taste of bullfrog is a famous Sichuan dish. The taste bullfrog is mainly made of bullfrog, supplemented by dried Chili, perilla leaves, garlic cloves, eggs and other accessories. Wash the bullfrog, then cut it into small pieces, slice the ginger, peel the garlic without cutting, cut all the millet pepper, chopped pepper and pepper, and cut the garlic obliquely. Bullfrog is best cut into sections according to joints, and fins must be removed.
Put all the bullfrogs into a bowl, then add a little salt, rice wine, starch and cooking oil, and marinate for 15 minutes. Add an appropriate amount of oil to the pot, then change to medium heat. When the oil temperature rises to 60%, fry the pickled bullfrog in the pot for 2 minutes, and the color changes from raw white to golden white. (If you are worried about being too greasy after frying, you can choose frying that is not smooth. )