Raw materials: bullfrog skin150g douchi15g garlic sprout100g refined salt, sea pepper noodles, cooking wine, soy sauce and sugar, 35g refined oil respectively.
Method:
1.Wash the bullfrog skin, cut it into pieces 2 cm long and 1.5 cm wide, and mix well with refined salt and cooking wine to taste; Chop the fermented soybean into pieces; Wash the garlic sprouts and cut them into horse ears.
2. Clean the pan, put it into refined oil and heat it to 50% to 60%. Add in the fermented bean granules, bullfrog skin and sea pepper noodles and stir fry them together. When the bullfrog skin curls and the smell of fermented bean overflows, add in the garlic sprouts and stir fry them, add in soy sauce and white sugar, stir fry them for a few times, then quickly take them out of the pan and serve.
Features: the frog skin is soft and waxy, slightly spicy and sweet, and the smell of black beans is strong.
Rana shanjiao
Raw materials: bullfrog meat 350g cucumber 1 00g water-borne auricularia 20g wild pepper 20g wild pepper water 25g egg white1dried starch, refined salt and cooking wine 200g refined oil (about consumption100g).
Method:
1.Wash frog meat, chop it into 5cm pieces, rinse the blood with clear water, and then size it with refined salt, egg white and dried starch; Wash cucumber and cut into diamond-shaped pieces; Wild pepper is pedicled.
2. Clean the pan, add refined oil and burn it to 30% to 40% heat, add bullfrog blocks, disperse with chopsticks, stir-fry until the surface is white, pour out excess grease, then cook cooking wine, pour in wild pepper and fungus, stir-fry the fragrance, add appropriate amount of water, bring it to a boil, add refined salt and wild pepper water, add cucumber blocks, and then take it out of the pan and put it in.
Features: the frog meat is tender, salty and slightly spicy, and the taste of wild pepper is strong.
Stir-fried bullfrog
Ingredients: 250g of bullfrog meat with frog head, frog feet and frog bones, 20g of green pepper and 20g of red pepper, 5g of refined salt, soy sauce, sugar and cooking wine, 50g of refined oil and a little onion.
Method:
1.Wash the bullfrog meat, cut it into pieces about 3 cm square, and mix well with refined salt and cooking wine. Wash the green pepper and red pepper, and cut them into horse ears.
2. Clean the pot, put in refined oil, heat it to 40% to 50%, add in bullfrog pieces, stir-fry until the seeds are loose and the color is white, then add in green pepper and pepper, stir-fry until the green pepper stops growing, add in soy sauce and white sugar, add in onion, stir-fry until the bullfrog is red, then take out of the pot and serve.
Features: the frog meat is tender, slightly spicy and dry.
III. Precautions
1.The bullfrog meat is tender, so the cooking time should not be long, otherwise the bullfrog meat will be old and tough, which will affect the taste of the dish.
2. The three bullfrog dishes cooked by the author are not very spicy. If you like spicy food, you can put more sea pepper and pepper.
Luoding three cups bullfrog [figure]
Ingredients: bullfrog
Accessories: green and red pepper, celery, onion, fried dough sticks.
Seasoning: Douchi, dried Chili, tomato sauce, soy sauce, sesame oil, carved wine, oyster sauce, onion, ginger slices, garlic, salt, chicken essence and edible oil.
Practice:
1, cut the bullfrog into pieces and marinate with salt and carved wine;
2. Set fire to the pan and drain the oil. After the oil is hot, drain the dried chili, then add the garlic, onion, ginger, green and red chili and onion. Stir-fry the fragrance and pour it into the bullfrog. Add salt, lobster sauce, oyster sauce, carved wine, chicken essence and water, and cook for 5 minutes until the juice is thick. Before taking out of the pan, pour in sesame oil and put it in a dish with coriander, fried dough sticks and celery at the bottom in advance.
Features: fragrant and mellow, smooth and spicy, sweet and salty.
Griddle cooked bullfrog
First, raw materials
Ingredients: live bullfrog1000g.
Ingredients: 30g of red pepper.
Seasoning: 50 grams of vegetable oil, 2 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chicken essence powder, Lee Kum Kee garlic sauce 10 grams, 5 grams of spicy girl, 250 ml of beer, 50 grams of pepper 1 g, garlic seeds, ginger 10 grams, 5 grams of onion, 5 grams of perilla leaves, etc.
Second, the method of making
1, the head, internal organs and claws of the bullfrog are removed after slaughter, and it is cut into pieces 4 cm square for later use; Stewed red pepper and cut into hob blocks, pedicled garlic seeds, chopped perilla leaves, sliced ginger, dried pepper and onion.
2. Put the pot on high fire, add vegetable oil, stir-fry ginger slices and dried peppers, then add bullfrog, garlic seeds and red pepper, stir-fry until the bullfrog becomes discolored, add Lee Kum Kee garlic sauce and spicy girl, pour in beer, simmer slightly, add fresh soup, salt, monosodium glutamate and chicken essence powder, stir-fry on medium fire until the bullfrog is ripe, then add perilla and pour red oil.
3、
Third, the characteristics
The meat is tender and fragrant.
Boiled bullfrog with flowers and peppers
Ingredients: two bullfrogs, cucumber, pickled pepper, pickled ginger, Pixian watercress, cooking wine, pepper, white sugar, monosodium glutamate, garlic, salad oil, pepper oil, and arrogant flower pepper. Method: The bullfrog is slaughtered, peeled and washed, cut into chunks about the size of the thumb, and then added with refined salt, cooking wine and raw flour for sizing. Peel the cucumber, cut it into diamond-shaped pieces, and put it in a bowl to make a base. Pour salad oil into the pot and burn it until it is five-cooked, pour in the oil of bullfrog, pour it out, add a little oil into the pot, add ginger, pickled pepper, watercress and garlic, stir-fry and add fresh soup to slag, add the smooth bullfrog, add monosodium glutamate, add cucumber, thicken the pot, then wash the pot and heat the oil to scald the fresh pepper, and the fragrance will escape and pour on it. Features: the hemp flavor is outstanding, the soup color is bright, and the frog meat is tender and slightly hemp.
Sautéed Bullfrog with Pickled Peppers
Materials:
500g of bullfrog, 50g of scallion/kloc-0, 20g of salad oil, 0g of cooking wine/kloc-0, 0g of pickled ginger/kloc-0, 0g of refined salt/kloc-0, 50g of scallion/kloc-0, 2g of monosodium glutamate, and 2g of pickled red pepper/kloc.
Production method:
1, the bullfrog is slaughtered, the head is peeled and the internal organs are washed, cut into pieces, and sized with salt, pepper, dried bean powder and cooking wine. Soak red peppers, remove pedicels, remove seeds and cut into sections, wash green onions and cut into sections, soak ginger and cut into ginger rice.
2. Burn the oil in the wok to 70% heat, and take the bullfrog out of the wok. Heat a little oil in the wok, add ginger rice and pickled pepper to stir-fry for fragrance, add bullfrog, cook cooking wine, add monosodium glutamate and scallion, turn the wok and put it on the plate.
Features:
Among the Jianghu dishes in Chongqing, pickled pepper is the most common and easy to cook, and the pickled bullfrog tastes salty and fresh, the meat is tender, the color is red and bright, and the kimchi is rich in aroma.
The practice of braising bullfrog in brown sauce
Materials:
4 bullfrogs, ginger, garlic, dried Chili, yellow wine, soy sauce, chicken essence.
Practice:
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), stir-fry ginger, garlic and small dried peppers;
3. Add the bullfrog meat, stir-fry until it is half cooked, add yellow wine (the amount of a rice bowl), and keep it stuffy for 3 minutes to let the wine enter the bullfrog meat;
4, add soy sauce to color, stir fry, continue to be stuffy for about 8~ 10 minutes, see that the bullfrog meat has been tasted, and finally add a spoonful of chicken essence and serve.
Cold pot bullfrog
Ingredients: Pleurotus ostreatus, Luohan bamboo shoots and konjac.
Seasoning: Zanthoxylum bungeanum and pepper
Production process: the production process of iron pot bullfrog is relatively simple.
Step 1, put a small amount of oil in a pan and oil the peeled and washed bullfrog; Then take 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 into it, stew for 5 minutes with strong fire, and then take out the pot. After being taken out of the pot, it is put in a cold iron pot, that is, the cold iron pot bullfrog.
Description: In cold weather, bullfrog, ingredients and seasonings can also be directly placed in a hot iron pot for eating. Besides bullfrog, it can also be stewed with fish such as catfish and meat such as ribs. Chinese wolfberry, red dates and other medicinal materials can also be added when stewing.
Taste: spicy and delicious, delicious.
Nutrients: Pot-stewed bullfrog can absorb a lot of iron, which can prevent iron deficiency anemia.
Sauté ed bullfrog with nestle
Food ingredients: Guangdong taro 250g, coriander 25g, bullfrogs 2g, green pepper slices 50g, cooked ham slices10g, chopped onion, ginger and garlic10g, Shaoxing wine15g, refined salt 5g, monosodium glutamate 2g, and chicken soup100g.
Gourmet practice:
1, cut taro into filaments, mix well the dried starch, put it into a big Nestle mold, fry it in an exothermic oil pan until it is hard and brittle, put it in a big round flat plate, and surround it with coriander as a foil decoration;
2. After the bullfrog falls to death, gut it, wash it (it is not appropriate to peel it, and the skin is smooth, tender and delicious) and chop it into pieces;
3. Put the wok on a strong fire, add clean water to boil, add salt (3g) and Shaoxing wine (5g), add bullfrog pieces and green pepper slices 1 min or so, and pour out and drain the water as soon as the cow is tender and tender; Heat the pan, add about 50g of oil, stir-fry chopped onion, ginger and garlic until fragrant, add chicken soup, salt, monosodium glutamate, bullfrog and green pepper, then add water and starch, stir well, and serve in Nestle.
Gourmet features: green peppers are green and tender, and bullfrog skin is tender and white, resulting in generous shape.