Frog meat is a popular delicacy in many countries around the world, from France to the Caribbean. Most often, frog legs or legs of a white-pink color are used for food. People are interested in how frog meat tastes, since this amphibian can hardly be called even a little delicious.
Taste and benefits
Frog meat has the taste of boiled chicken or lychee - in addition, it is quite soft, juicy and, very importantly, environmentally friendly, since the frogs' habitat is exceptionally pure water. As for its composition, it contains vitamins of groups C, D and E, phosphorus, magnesium, iron and calcium, as well as substances that prevent the development of various types of cancer, including brain cancer. The frog skin contains a medicinal substance widely used by Asians and Indians to treat dropsy, poor circulation and diseases of the cardiovascular system.
Ancient Russians put frogs in vessels with milk or kvass - they kept the drink fresh for a long time.
Also in cooking, the legs of tree frogs are used - they contain strong anti-inflammatory and analgesic substances, the effect of which exceeds the effect of morphine. People who eat this delicacy have a disinfectant, anti-edema and bactericidal effect on their bodies. In addition, frog meat is quite low in calories, making it ideal for people looking to lose weight or avoid overloading their gastrointestinal tract.
Cooking features
Traditionally, for preparing gourmet dishes, chefs use the upper part of frog legs, in which only one bone is present. At the same time, the restaurants serve exclusively edible species of frogs, which were raised in special farm nurseries with ecological habitat conditions. The frog meat makes an excellent fricassee that goes well with vegetables cooked in batter or deep-fried. Also, frog legs are often baked in wheat flour or breaded in breadcrumbs with aromatic herbs and spices.
Frog meat recipes are very similar to chicken legs or wings.
Frog legs are usually served with a hot sauce based on herbs, spices and garlic, and marinated in a mixture of lemon juice, apple cider vinegar, or wine before cooking. The Chinese eat them stewed and fried with spices, removing bones from the legs and adding frog fillets to porridge. Europeans (especially French and Italians) bake frog legs with vegetables in a culinary sleeve or stew with spices in a frying pan. The Japanese and Thais add snake meat, thick gravies and sauces with hot spices and seasonings to frog meat, resulting in a delicious and exotic dish.
