Introduction Bullfrog (Rana catesbiana Shaw) belongs to the class Amphibia, order Anura, family Ranidae. It is a large edible frog with tender meat, delicious taste, rich nutrition and certain medicinal value. Bullfrog, commonly known as American water frog, is large in size, grows fast and has high yield. It is native to North America and Mexico. It has now spread to all continents of the world and is the main breeding species of edible frogs in various places.
Nutritional value of bullfrog Bullfrog can promote the vitality of human qi and blood, be energetic, nourish yin and strengthen yang, and has the effects of nourishing the heart, calming the nerves and replenishing qi. The nutritional value of bullfrog is reflected in its high protein, low fat and low cholesterol. The methods of cooking bullfrog include pickled bullfrog, green pepper bullfrog, Panax notoginseng bullfrog soup, yam and cucumber stewed bullfrog, bullfrog and radish soup, onion bullfrog, black pepper bullfrog, pickled pepper bullfrog, braised bullfrog, iron plate bullfrog, and corn stewed bullfrog. The efficacy and function of bullfrog Bullfrogs also have the effect of nourishing and detoxifying. People with poor digestive function or excessive stomach acid and weak constitution can use them to nourish the body. Bullfrogs can promote the body's vigorous qi and blood, abundant energy, nourish yin and strengthen yang, nourish the heart, calm the mind and replenish qi, and are beneficial to the patient's recovery. Bullfrog's internal organs and their scraps are rich in protein, which is hydrolyzed to produce complex amino acids. Among them, the content of arginine and lysine is relatively high, making it a good food additive and tonic.
Bullfrog is very nutritious and delicious. It is a high-protein, low-fat, low-cholesterol nutritious food. Every 100 grams of frog meat contains 19.9 grams of protein and 0.3 grams of fat.
Bullfrogs are edible by most people. Side effects and contraindications of bullfrog Frog meat is most suitable for patients with weak stomach or excessive stomach acid. How to make delicious bullfrog Bullfrog method:
Soaked bullfrog <br /> Ingredients: 500g bullfrog, 100g onion.
Seasoning: 2 grams of salt, 50 grams of black bean sauce, 2 grams of MSG, 2 grams of chicken powder, 10 grams of cooking wine, 6 grams of pepper, 30 grams of compound oil, and 2 sheets of tin foil.
practice
1. After slaughtering the bullfrog, peel it, wash it, and chop it into small pieces of 2 cm square; peel the onion, wash it, and cut it into thick strips 5 cm long and 0.8 cm wide.
2. Marinate the bullfrog with salt, soybean sauce, cooking wine, MSG, chicken powder and pepper for 10 minutes.
3. Spread the tin foil on the iron plate, put onion shreds, drizzle with compound oil, and then put the marinated bullfrog on it.
4. Fold the tin foil into a circle, roll up the edges and press it firmly.
5. Heat the iron plate and the tin bag on medium heat until the tin bag begins to expand. Then turn to low heat and cook until the bullfrog is cooked through and the bubbles expand (total heating time is 10 minutes).
6. Cut the bubbles with a knife and it is ready to eat.
Green pepper bullfrog <br /> Ingredients: 2 jin of bullfrog, 100 grams of green pepper, 3 chili peppers, 2 scallions, one piece of kimchi, 3 pickled peppers, red peppercorns, green peppercorns, ginger, garlic, cooking wine, salt, pepper, MSG. Method:
1. Skin the bullfrog, chop it into small pieces, marinate it with cooking wine, salt, and a little tenderizer for 20 minutes. Rinse it with boiling water so that the bullfrog can remain tender.
2. Cut the kimchi into shreds, cut the pickled pepper into sections, slice the ginger and garlic, and cut the green onion into sections.
3. Heat the oil in a pan, add kimchi, pickled peppers, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, then add water and bring to a boil. Add bullfrog and cook for a few minutes. Then add green onions and MSG and serve.
4. Heat the pan, add oil, add green pepper, millet pepper and green peppercorns, stir-fry, add some salt and sprinkle on the bullfrog.
Panax notoginseng and ginseng bullfrog stew <br /> Ingredients: 300g bullfrog, 5g Panax notoginseng, 10g ginseng Seasoning: 4g salt, 2g MSG, 2g pepper, 10g cooking wine Method:
1. Wash Panax notoginseng and ginseng with warm water to remove the sand, cut into small sections, and cut into slices;
2. Kill the bullfrog, remove the skin, internal organs, and claws, cut them into large pieces, and blanch to remove the blood;
3. Wash the pot, put in the bullfrog pieces, Panax notoginseng, ginseng, add clear soup, and seal it with kraft paper;
4. Steam over high heat for about 1 hour and serve.
Onion bullfrog <br /> Ingredients: 1 onion, 1 bullfrog, scallion, ginger, garlic, dark soy sauce, salt, chicken essence, sugar, cooking wine. Instructions:
1. Peel the onion, wash it, and cut it however you like. Let the bullfrog rise first, then wash it and cut it into pieces.
2. Heat the oil in a pan and stir-fry the onion first, then add some oil, add the ginger slices and crushed garlic and stir-fry for a while.
3. Add the bullfrog and cooking wine, stir-fry, add soy sauce, sugar, salt, chicken essence, a little water, and simmer for a while.
4. After the bullfrog is cooked, add the fried onions and fry until it is done to your liking, then remove from the pan and sprinkle with chopped green onions.
Stewed bullfrog with yam and cucumber <br /> Ingredients: bullfrog, yam, cucumber, drinking water, salt, MSG, ginger as needed. Instructions:
1. Wash the bullfrog and cut into pieces for later use;
2. Peel the yam and cucumber, wash them, and cut them into pieces for later use;
3. Take a soup pot, add drinking water and boil;
4. Add bullfrog, yam, cucumber and ginger and cook;
5. Finally, add a little salt and MSG.
Black pepper bullfrog <br /> Ingredients: 1 bullfrog, 1 green pepper, 3 red peppers, Weihaomei black peppercorns, soy sauce, rice wine, sugar, chicken essence, sesame oil, onion, ginger and garlic.
practice:
1. Wash the bullfrog and cut it into pieces. Add onion, ginger, garlic, appropriate amount of light soy sauce, rice wine, sugar, chicken essence, sesame oil, adjust the grinder to the coarse setting, sprinkle with black pepper, stir evenly, and put it in the refrigerator for one or two hours to let it absorb the flavor.
2. Heat the pan, pour in a small amount of oil, add sliced ginger and garlic, stir-fry until fragrant. Add the marinated bullfrog, spray a small amount of rice wine, a small amount of light soy sauce, add sliced green and red peppers, and stir-fry until cooked.
Pickled Bullfrog <br /> Ingredients: 500g bullfrog, 150g green onion, 200g salad oil, 10g cooking wine, 10g pickled ginger, 1g refined salt, 150g green onion, 2g MSG, 150g pickled red pepper, 1g pepper powder, 20g dry bean powder.
practice:
1. Kill the bullfrog, remove the head, skin and internal organs, clean and chop into pieces, season with salt, pepper, dry bean powder and cooking wine. Remove the stems and seeds of the pickled red pepper and cut into sections, wash and cut the green onions into sections, and cut the pickled ginger into ginger pieces!
2. Heat the oil in a wok until it is 70% hot, put the bullfrog in the wok and remove it from the pan. Heat a little oil in the wok, stir-fry the pickled ginger and pickled pepper until fragrant, add the bullfrog, add cooking wine, MSG and green onion, stir fry and serve!
Braised bullfrog <br /> Ingredients: 4 bullfrogs, ginger, garlic, dried chili peppers, rice wine, dark soy sauce, chicken stock. Instructions:
1. Kill the bullfrog, cut it into pieces and clean it (be sure to clean the blood, otherwise there will be a fishy smell);
2. Heat the wok, add a little more oil, and stir-fry ginger, garlic and small dried chilies;
3. Add the bullfrog meat and stir-fry until half cooked, add rice wine (the amount of a rice bowl), and simmer for 3 minutes to let the wine aroma enter the bullfrog meat;
4. Add dark soy sauce for coloring, stir-fry, add a little salt, and continue to simmer for about 8-10 minutes until the bullfrog meat has absorbed the flavor. Finally, add one and a half spoons of chicken essence and serve.
Iron Plate Bullfrog <br /> Ingredients: 250g clean bullfrog, 30g shredded onion, 60g cucumber. 5g Maggi sauce, 20g lantern pickled pepper, 8g chicken powder, 20g butter, 100g beer, 20g garlic, 10g chili oil, 200g soup, 10g Maggi spicy sauce, 5g salt, 30g salad oil. Instructions:
1. Peel the bullfrog, clean it, chop it into small pieces, blanch it and set aside; cut the cucumber into pieces;
2. Put the pot on the fire, heat the oil, stir-fry the bullfrog cubes, then add the soup;
3. Add pickled pepper, garlic, chicken powder, and Maggi sauce, bring to a boil, add salt, pour Maggi sauce, beer and chili oil, and simmer over low heat until the flavors are absorbed;
4. Wrap the iron plate with tin foil, heat it up, and add onions and butter as a base.
5. Pour the cooked bullfrog into tin foil.
Bullfrog and Radish Soup <br /> Ingredients: frog leg meat, white radish, angelica, astragalus, candied dates, dried longan. Instructions:
1. Cut the frog legs into pieces, wash them, blanch them in hot water for 10 minutes, drain and set aside
2. Wash the white radish and cut it into pieces for later use
3. Pour enough cold water into the pot, then bring the blanched frog meat, white radish, and all the medicinal materials to a boil over high heat, then simmer over low heat for 40 minutes. Add salt according to personal taste before serving. Effects: Frog meat has a warming and tonic effect, which is especially suitable for people with cold hands and feet in winter. This soup also has the effect of replenishing qi and strengthening the body for men.
Corn stewed bullfrog <br /> Ingredients: 2 bullfrogs weighing about 450 grams, 150 grams of corn cobs, 8 grams of scallion slices, 6 grams of ginger slices and chicken essence each, 4 grams of salt, 3 grams of pepper, 2 grams of sugar, 10 grams of cooking wine, 600 grams of broth, 60 grams of salad oil. Instructions:
1. Slaughter and clean the bullfrog, cut it into 2 cm square pieces, and cut the corn cobs into pieces.
2. Heat oil in a pot, add onion and ginger, sauté until fragrant, add bullfrog pieces, stir-fry with cooking wine for 1 minute, add broth and bring to a boil, add corn pieces and simmer for 10 minutes, add salt, pepper, sugar, chicken essence, and simmer for another 5 minutes. Medicinal value of bullfrog Bullfrogs are a treasure from head to toe. They are large economic frogs that can be used for food, medicine and skin. Bullfrog meat is a superior delicacy and a high-level health-care food. It is a healthy food with high protein, low fat and low cholesterol. At the same time, bullfrog meat has high medicinal value. It is mild in nature and sweet in taste. It has the effect of nourishing and detoxifying. Eating it in summer can prevent skin sores. Eating it can promote wound healing for surgical patients. Eating it can significantly increase the appetite of patients with liver and lung diseases. In addition, bullfrog skin is a high-quality musical instrument material, a high-quality leather raw material, and can also be used to extract high-grade glue. Bullfrog oil can be used to make high-quality oils and fats. The pituitary gland of bullfrogs is an efficient oxytocin hormone. The scraps of bullfrogs can be used to make high-quality feed. Bullfrogs are also good experimental animals and loyal plant defenders. Artificially cultivated bullfrogs grow fast, have high yields, low costs, high value, and have high economic benefits. |
