How to make braised bullfrog
In the past 10 days, the hot topics and hot content on the Internet have mainly focused on food preparation, healthy eating and home-cooked recipes. Among them, braised bullfrog has attracted much attention as a delicious and nutritious dish. This article will introduce the preparation method of braised bullfrog in detail and provide structured data for your convenience to learn and reference.
1. Preparation of ingredients for braised bullfrog
To make braised bullfrog, you first need to prepare the following ingredients:
| Ingredient name | Dosage |
|---|---|
| bullfrog | 2 pieces (about 500 grams) |
| ginger | 1 piece (about 20 grams) |
| garlic | 5 petals |
| dried chili pepper | Appropriate amount |
| cooking wine | 2 tablespoons |
| light soy sauce | 2 tablespoons |
| Old soy sauce | 1 tablespoon |
| white sugar | 1 teaspoon |
| salt | Appropriate amount |
| edible oil | Appropriate amount |
| clear water | Appropriate amount |
2. Preparation steps of braised bullfrog
1.Handling bullfrogs: Slaughter the bullfrog, wash it, cut it into small pieces, marinate it with cooking wine and a little salt for 10 minutes to remove the fishy smell.
2.Prepare ingredients: Slice ginger, crush garlic, and cut dried chili into small pieces and set aside.
3.Stir-fried bullfrog: Heat a pan with cold oil, add ginger slices, garlic and dried chili peppers and sauté until fragrant, then add bullfrog pieces and stir-fry until they change color.
4.seasoning: Add light soy sauce, dark soy sauce, sugar and appropriate amount of salt, stir-fry evenly.
5.stew: Add an appropriate amount of water, the amount of water is enough to cover the bullfrog, bring to a boil over high heat, then turn to low heat and simmer for 15 minutes.
6.Collect juice: When the bullfrog is cooked, turn to high heat to reduce the juice until the soup is thick and ready to serve.
3. Nutritional value of braised bullfrog
Braised bullfrog is not only delicious, but also rich in nutritional value. The following are the main nutrients of bullfrog:
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 19.4 grams |
| fat | 1.2 grams |
| carbohydrates | 0.6g |
| Calcium | 22 mg |
| Phosphorus | 159 mg |
| Iron | 1.6 mg |
4. Tips for braised bullfrog
1.Choose fresh bullfrog: Fresh bullfrog meat is firm, bright in color and has no peculiar smell.
2.Removal of fishy smell: Bullfrogs have a strong fishy smell. Adding cooking wine and ginger slices when pickling can effectively remove the fishy smell.
3.Fire control: The heat should not be too high when stewing to prevent the bullfrog meat from becoming stale.
4.Moderately seasoned: The seasoning of braised bullfrog should be moderate. Too salty or too sweet will affect the taste.
5.Pair with vegetables: Green peppers, potatoes and other vegetables can be added according to personal preference to increase taste and nutrition.
5. Conclusion
Braised bullfrog is a delicious and nutritious home-cooked dish. The preparation method is simple and suitable for daily family cooking. Through the introduction of this article, I believe that everyone has mastered the skills of making braised bullfrog. Why not try it on the weekend and make a delicious braised bullfrog for your family!
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