Bullfrog with mountain pepper
Raw materials: bullfrog meat 350 grams of cucumber 100 grams of hairy black fungus 20 grams of wild pepper 20 grams of wild pepper water 25 grams of egg white 1 dry starch, salt, cooking wine, each appropriate amount of refined oil 200 grams (about 100 grams of exhaustion)
Measurement:
1. Frog meat washed, chopped into 5-centimeter-sized pieces, bleach the blood in water, then rinse with salt, egg white, water, and water, and then rinse with water, then rinse with salt. And then with 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 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, boiling salt, wild pepper water, 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 salt, soy sauce, sugar, cooking wine, 50 grams of refined oil, scallion knuckles a little
Methods:
1. bullfrog meat, cleaned, chopped into a block of about 3 centimeters square, with salt, cooking 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
Bullfrog meat 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.
Home made bullfrog legs
Ingredients
2 bullfrogs, 4 red chili peppers, 4 green chili peppers, 1 teaspoon minced garlic
Seasoning
(1) 1 tbsp cooking wine, ? tbsp soy sauce, 1 tbsp cornstarch
(2) 1 tbsp cooking wine, 1 tbsp soy sauce, ? tsp salt, ? tbsp sugar, 1 tsp vinegar
Directions
1 Chop off the limbs of the killed bullfrogs, rinse, drain, mix with seasoning (1) and marinate slightly, then deep fry in hot oil and fish out.
2 Red chili pepper, green chili respectively, wash, cut open, remove seeds, slices, with 2 tbsp oil fried garlic into the chili pepper stir-fry, then the bullfrog legs into the pot, add seasonings (2) with stir-fry flavor, can be served.
Braised Bullfrog
Materials:
4 bullfrogs, ginger, garlic, dried chili peppers, soy sauce, soy sauce, chicken essence
Practice:
1, bullfrogs killed and cut into pieces and wash, (be sure to wash the blood clean, or it will have a fishy smell);
2, start a pot, heat the oil (a little more), sautéed ginger, garlic, and small dry chili;
3, into the bullfrog meat, stir-fry until half-cooked, add yellow wine (a rice bowl), smothered for 3 minutes, so that the aroma of wine into the meat of the bullfrog;
4, add soy sauce coloring, stir-fry a little bit, and continue to smother the bullfrog meat for about 8 to 10 minutes, to see that the bullfrog meat is already flavorful, and finally add one and a half tablespoons of chicken broth, the pot that is complete.
Bullfrog with Garlic
Raw materials: 10 cloves of garlic, 300 grams of bullfrog, 4 slices of ginger, a little green garlic
Supplementary Ingredients: herbs: 6 grams of ground bone skin, 3 grams of ephedra, 6 grams of mulberry bark, 3 grams of licorice, 1.5 grams of cinnamon sticks
Seasoning: 1/2 tablespoon of wine, 1/2 teaspoon of salt
Methods:
1. Wash and chop; fry garlic in a frying pan.
2. Put the bullfrog into a pot, add all the herbs, ginger, cooking wine, garlic, salt and 400 ml of water.
3. Simmer for 15 minutes, sprinkle with green garlic and serve.
Tips:
1. The garlic is slightly fried first so that the garlic flavor is not too heavy, which is easier to accept for people who don't like garlic; it is also non-fried, which is healthier.
2. Bullfrogs can be purchased processed and cooked, but it's best to have freshly killed meat.
Features: This dish can relieve cough and asthma, and has a soothing effect on lung heat, cough, laborious wheezing, and bronchitis.
Silk gourd stewed bullfrog
Heat, people often lose appetite, but the high temperature environment and the human body must have a sufficient amount of protein and vitamins. Here we recommend a high protein, low fat and contains a variety of vitamins squash stewed bullfrog.
\\Y |qH@Allah Shanghainese Forum Ingredients: two bullfrogs (about six or seven two, supermarkets are available), a squash, garlic 3, ginger 2 two, 2 green onions, red pepper 2. - The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. (The amount of water should be better than that of the bullfrog.)0Np "Oz#q$`U \
3. After boiling, put the chopped loofah and red pepper into the slightly white broth, add the right amount of salt, and then change to simmer for 5 to 7 minutes.
Silkmelon has been boiled soft, flavor into the bullfrog, moderate soup, sprinkle with green onion segments, a little chicken essence and pepper ...
Nestle burst bullfrog practice
Gourmet Ingredients: Guangdong taro 250 grams, 25 grams of coriander, bullfrog 2, 50 slices of green pepper, 10 grams of sliced cooked ham, 10 grams of green onion, ginger and garlic minced 10 grams of Shaoxing wine 15 grams of refined salt 5 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of chicken broth, about 50 grams of dried cornstarch, 15 grams of water starch, 750 grams of cooked cooking oil (consume 75 grams or so).
Gourmet practice: 1, taro cut into thin filaments, mixed with dry starch, loaded into a large bird's nest mold, put the hot oil pan deep-fried until hard and crisp into the bird's nest, placed in a large round flat plate, surrounded by cilantro as a lining decorations;
2, bullfrogs drop dead gutted, cleaned (should not be sued to the skin, the skin slippery and tender tasty) and chopped into pieces;
3, frying pan on the high flame, under the boiling water, add salt (3 grams of MSG), and then add salt (3 grams of salt). Add salt (3 grams), wine (5 grams), into the bullfrog block and green pepper slices blanch for about 1 minute, depending on the bull wow breaks the smooth tender that is poured out to drain the water; pan after the heat of the next 50 grams of oil or so, put onion, ginger and garlic stir-fried, add chicken broth, salt, monosodium glutamate, bullfrogs, green peppers, and then under the water starch to push well, sheng into the bird's nest into .
Food characteristics: green pepper green tender, bullfrog skin smooth meat tender and white, resulting in generous type.
Explosive spicy bullfrog
Raw materials: raw materials:
Main ingredients: bullfrog 4 (weighing about 600 grams). Ingredients: 2 eggs, 30 grams of red bell pepper. Seasonings: 60g of red oil, 3g of refined salt, 5g of monosodium glutamate (MSG), 2g of chicken essence powder, 5g of oyster sauce, 1g of sugar, 5g of white vinegar, 3g of soy sauce, 8g of cooking wine, 15g of red bean curd in red oil, 10g of chili sauce, 40g of whole dried peppers, 10g of ginger, 5g of green onion, 2g of sesame oil, 15g of dry starch, 50g of fresh soup.
Method: (1) bullfrog after the initial processing of clean, chopped into 2.5 cm square block, plus refined salt, egg white, soy sauce, cooking wine, dry starch sizing; the whole dry pepper cut into segments, bean paste chopped fine, ginger minced, scallion cut into segments, towards the sky, red pepper cut into a 0.3 cm thick circle.
(2) pot on high heat, put the red oil, burn to fifty percent hot, put the dry pepper segments fried incense, pour into the bullfrog, cooking wine, fried dry water vapor into the ginger, Chao Tian red pepper, bean paste, hot sauce, stir-fry until the bullfrog is cooked through the color, and then add refined salt, monosodium glutamate, chicken essence powder, sugar, oyster sauce, stir-fry evenly, pour in the fresh soup, stewed into the taste of the collection of thick soup, sprinkled with scallion segments, drizzled with sesame oil, out of the pot on a plate! You can.
Features: Tender and spicy bullfrog, long aftertaste.
Bullfrog stewed in iron pot (picture)
Main ingredient: bullfrog
Ingredients: mushroom, bamboo shoots, konjac taro
Seasoning: pepper, chili pepper
Preparation:
The production process of the bullfrog in the iron pot is relatively simple. The first step is to put a small amount of oil in the pan, the skinned and cleaned bullfrogs over the oil; then the bullfrogs out of the pan; the second step is to stir-fry the ingredients and seasonings until a few minutes after the stir-frying of the flavor; the third step is to add water to the iron pot, the bullfrogs, the ingredients and seasonings into it, and then simmer it over high heat for about 5 minutes, then it can be taken out of the pot. Set aside in a cold iron pot after removing from the pot, i.e. cold iron pot bullfrog.
Note: When it is cold, you can also serve the bullfrog with the toppings and seasonings directly in the hot iron pot. In addition to bullfrogs, you can also braise them with fish such as catfish, and meats such as ribs. You can also add herbs such as wolfberries and red dates to the stew.
Flavor Characteristics:
Spicy and fresh, delicious.
Nutrition:
Bullfrog stewed in an iron pot can absorb a lot of iron, which can prevent iron deficiency anemia.
Dry-fried bullfrog legs (traditional)
Flavor: spicy flavor Cooking method: dry-fried
Raw materials: bullfrog legs 500 grams of green chili 150 grams of dry chili 10 grams of peppercorns 3 grams of bean curd 20 grams of ginger 5 grams of garlic 5 grams of soy sauce 10 grams of monosodium glutamate 1 gram of sugar 5 grams of cooking wine 20 grams of sesame oil 10 grams of oil 1000 grams (100 grams of oil consumed)
Body Procedure:
-Seasoning-
↓ ↓
Bullfrog Legs→Sauteing-→Seasoning→Plating→Dishes
↑
-Green Peppers
< p>Making process:1, dried chili peppers processed into segments. Peppers to remove the tip and seeds, cut into long 2 cm segments. Douban chopped fine. Peppers to remove seeds. Bullfrog legs washed, remove the remnants of the intestine.
2 pot of oil to six mature, put the bullfrog legs over oil, fish out; 75 grams of oil left in the pot, put the dried chili pepper segments and peppercorns, to be overflowing with the aroma into the bullfrog legs sauteed a little bit, add soybean petals stir-fried until the oil is red, add pepper segments stir-fry, and then add ginger, garlic rice, cooking wine, soy sauce, sugar stir-fry, add sesame oil, monosodium glutamate pushed evenly up to the pot into the plate.
3, take a pot placed on a high flame, while burning oil to six mature, shrimp grits squeezed into balls into the pot and fried through, fish out into the plate
, surrounded by prawns, and then poured with gravy that is.
Note:
1, it is strictly prohibited to use frog legs instead.
2, bullfrog legs can be directly stir-fried.
3, cooking wine should be added in several times.
Stone Pot Bullfrog
/health/gb/content/2005-08/18/content_1286788.htm