The Complete Guide to Cooking Bullfrog: Easy Home-Style Recipes Anyone Can Master
Bullfrog is extremely nutritious and delicious. Every 100 grams of frog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a high-protein, low-fat, low-cholesterol nutritious food that is widely loved. Let's take a look at the complete guide to cooking bullfrog below!
Dry Pot Bullfrog
[Ingredients] 1 jin bullfrog, potato, lettuce, cilantro, dried chili peppers, scallion and ginger, garlic, dry starch, salt, white pepper powder, Sichuan-Hunan chili sauce, Sichuan peppercorns, light soy sauce, cooking wine, sugar.
[Method] 1. Wash the bullfrog and cut into pieces. 2. Peel the potato and lettuce and cut into strips respectively, cut the cilantro and scallion into sections, remove the outer skin of the garlic and peel out the cloves, slice the ginger. 3. Put the bullfrog in a bowl, add a little salt and pepper, mix well and marinate for 15 minutes. 4. Heat a wok with plenty of oil, when it reaches 60% heat, add the potato strips and fry over low heat until cooked, then remove and set aside. 5. Coat the marinated bullfrog with some dry starch, put it into the oil and fry until slightly golden, then remove and set aside. 6. Pour off the excess oil from the wok, leaving a little base oil, add scallion, ginger, dried chili peppers, Sichuan peppercorns and garlic cloves and stir-fry until fragrant. 7. Add a large spoonful of Sichuan-Hunan beef chili sauce or other chili sauce and stir-fry until fragrant, add the lettuce and potato and stir-fry briefly, add an appropriate amount of cooking wine, light soy sauce and sugar to season, add the fried bullfrog, quickly stir-fry evenly, then sprinkle with cilantro sections and serve.
Pickled Chili Bullfrog
[Ingredients] 500 grams bullfrog, 150 grams scallion, 200 grams salad oil, 10 grams cooking wine, 10 grams pickled ginger, 1 gram refined salt, 150 grams scallion, 2 grams MSG, 150 grams pickled red chili peppers, 1 gram pepper powder, 20 grams dry bean starch.
[Method] 1. Slaughter the bullfrog, remove the head, skin and innards, wash clean, chop into pieces, and coat with salt, pepper powder, dry bean starch and cooking wine to season. Remove the stems and seeds of the pickled red chili peppers and cut into sections, wash the scallion and cut into sections, cut the pickled ginger into minced ginger. 2. Heat oil in a wok to 70% heat, add the bullfrog and stir-fry briefly until just cooked, then remove. Add a little oil to the wok and heat, add the minced pickled ginger and pickled chili sections and stir-fry until fragrant, add the bullfrog, splash in the cooking wine, add MSG and scallion sections, toss to combine and transfer to a plate.
Stir-Fried Bullfrog
[Ingredients] 1 bullfrog, bamboo shoot slices, green pepper, ginger slices, salt, MSG, sugar, pepper, starch, sesame oil.
[Method] 1. Slaughter the bullfrog and chop into pieces. 2. First blanch in water briefly and remove (to remove the bloody taste). 3. Pour a little oil into the wok, add ginger slices, add the bullfrog and stir-fry briefly. 4. Add the green pepper and bamboo shoot slices, stir-fry briefly, then add a little yellow wine, add half a spoonful of water, then add salt, MSG, a little sugar and pepper. 5. When the water has reduced by half, thicken with a little starch, drizzle with sesame oil and serve. Done.
[Suitable For] 1. Generally suitable for everyone. 2. Patients with a weak stomach or excessive stomach acid are best suited to eating frog meat.
Sichuan-Style Mouth-Watering Frog
[Ingredients] 2 bullfrogs, 2 loofah (peeled, cut into pieces), Pixian bean paste (2 tablespoons, finely chopped), 1 tablespoon chili oil, 1 tablespoon Sichuan peppercorns, a little salt, a little pepper, a little oil, cornstarch, scallion, ginger and garlic, Shaoxing wine.
[Method] 1. Clean the bullfrogs and cut into pieces, add salt and cornstarch and marinate for about half an hour. I won't photograph the process, for fear of scaring everyone. 2. Add oil to the wok, add scallion, ginger, garlic and Sichuan peppercorns and stir-fry until fragrant, then add the bean paste and chili oil and continue stir-frying, add the loofah, stir-fry until half cooked, then remove. 3. Add oil to the wok again, stir-fry the bullfrog (best to velvet it in warm oil, but at home I really don't want to deep-fry things), when half cooked, return the loofah to the wok and continue stir-frying. 4. Add wine.