Now, bullfrog has gradually become a daily food on our table, because of its high nutritional value and delicious meat, it is deeply loved by people. The nutritional value of bullfrogs
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1. Nourishing and detoxifying
Patients with poor digestion and hyperacidity can eat more frog meat. People who are weak or sick can also eat frog meat to replenish their body. The nutritional value of frog meat is very high. Z1z
2. Nourish the mind and soothe the nerves
Bullfrog can also promote the body's vitality and blood, energetic, nourish yin and yang, and nourish the mind, soothe the nerves and replenish qi. Therefore, proper consumption of patients is conducive to physical recovery.
3. Anti-aging
Bullfrog is rich in vitamin E, zinc, selenium and other trace elements, which can effectively delay the body's aging, moisturize the skin, prevent cancer and fight cancer. Proper consumption of bullfrogs can also effectively eliminate cardioedema and renal edema.
4. Replenish vital energy
Bullfrog is a nourishing sacred product for replenishing vital energy and curing spleen deficiency, especially suitable for lack of energy, hypoproteinemia and various symptoms of Yin deficiency. The protein, calcium and phosphorus contained in bullfrogs also help young people grow and develop and prevent menopausal osteoporosis.
Refreshing bullfrog
Method:
1, slaughter, wash and chop the bullfrog into small pieces, add salt, cooking wine, ginger onion juice and wet starch and mix well for later use.
2. Peel the loofah and cut it into strips and slice the lotus root, put it in a boiling water pot with salt and cook it, then remove it and place it in a large bowl.
3. Put the salad oil in the pot to heat up, add the ginger rice, garlic rice, minced pickled peppers and bean paste to fry until fragrant, then mix with the fresh soup to cook the flavor, add the ginger shreds, millet spicy joints and pickled green cabbage shreds and cook slightly Afterwards, add the bullfrog pieces and turn to low heat for 3 minutes, and place them in a large bowl filled with loofah and lotus root slices.
4. Put the salad oil in the pot and heat it to 50% heat, add the dried chilies to the fragrant, scoop on top of the bullfrog in the plate, and finally add coriander to garnish.
Black Pepper Legend Frog
Material: 600g
bullfrog, 150g each of bamboo shoots and lotus root slices, 50g each of potatoes and red peppers
Seasoning:
seasoning:
spice (50g ginger, 30g ginger onion, 20g garlic ), 20 grams each of green pepper, dried chili, secret bullfrog spice sauce, 1 kilogram of salad oil (about 80 grams), ingredient A (8 grams each of salt and monosodium glutamate, 10 grams of rice wine, 15 grams of medium coarse black pepper ), cornstarch 60 grams, red oil 50 grams, copy bean paste 30 grams, special spicy oil 80 grams, B material (salt, chicken essence, MSG each 5 grams)
method:
1. Bullfrog slaughter and clean, peeled and chopped Into a block of 2.5 cm square, wash with a dry towel to absorb the moisture.
2. Cut the potatoes into thin slices, rinse with water to remove the starch; put salad oil in the pot, add the potato slices when it is 40% hot, and fry on low heat until golden and crispy.
3. Cut lotus root into thin slices of 0.5 cm thick, lettuce into strips as thin as fingers, and red pepper into diamond-shaped slices with a side length of 3 cm.
4. Add the flavor of ingredient A to the bullfrog, pat the powder, add red oil, mix well, and marinate for 20 minutes.
5. Put the salad oil in the pot and heat it to 60% to 70% hot, add the bullfrogs, soak in low heat until the skin is crispy and golden, and remove the bullfrogs. When the oil temperature drops to 40% hot, add lotus root slices and lettuce strips, soak in low heat for half a minute, remove the oil control.
6. Put the special spicy oil in the pot, when it is 30-40% hot, add the green pepper and dried chili, stir-fry on low heat until fragrant, then add the small ingredients and stir-fry, add the copy bean paste, secret Make bullfrog spice sauce, sauté on low heat, stir-fry all the ingredients over high heat, add ingredient B for seasoning, and serve.
