People have a different attitude to French cuisine. One of the main dishes that came from Paris is frog legs. True, this recognized worldwide delicacy does not dare to try everyone. If the word frog negative associations do not arise, then the legs of these animals, characterized by juiciness and softness, will be enjoyed. Cooking frog legs is a very interesting process, and the resulting whitish-pink meat is somewhat reminiscent of chicken. Autumn frogs are considered the most appetizing, which over the summer period picked up fats and useful nutrients.
There are many dishes from the "jumping animal", and the question of how to cook frog legs does not cause difficulties. They are fried in a pan, deep-fried, like skewers on skewers. Paws are stewed, they make rich tasty soups.
In large cities, you can easily buy frozen convenience foods. But if such meat is not available on store shelves, then frogs should not be hunted in the nearest body of water, because not all of their species are edible. Suitable frogs are grown in special nurseries, while they are fed so that their thighs are thicker and fatter.
Almost all frog leg recipes boil down to pre-soaking the ingredients. Usually, before cooking, the legs are soaked in water for twelve hours. At the same time, water should be changed every two hours so that the meat swells and becomes white.
Frying paws in a pan is very quick and easy. Pre-soaked meat must be salted, roll in flour and fry until golden brown in hot sunflower oil. When the dish is almost ready, finely chopped garlic, bay leaf, uncut onions are added to it. All this needs to be well-baked and a little more fry. When the onion becomes soft, add a little red or pink wine and stew the paws. The meat is tasty and tender: you can start to try.
And also the frog legs recipes in a creamy sauce. For cooking, you will need 600 grams of meat of a quuck, 30 g of finely chopped garlic and shallot, a small bunch of young leeks, a liter of chicken stock, 700 g of cream, 60 g of butter, pepper and salt are added to taste.
Soaked frog legs must be dried and the lower part of the foot cut off. Boil the chicken stock and throw paws there. And when the soup boils again, they need to be taken out with a slotted spoon (blanch). At the same time, the garlic and shallot are stewed in preheated oil until transparent, dried legs are added, mixed and slightly fried, turning everything with a wooden spatula. Then the paws are taken out, and a scoop of broth is added to the same container, the cream is slowly poured. Boil everything, stirring constantly, until a thick sauce is obtained, in which salt, pepper and chopped leek are added. Cooked in the broth and toasted legs spread on plates and pour them with hot creamy sauce.
These are far from all frog leg recipes; there are a lot of dishes. In general, the tradition of cooking green creations came from the coastal region of the French river Rhone, which flows through half the country. It was in its waters that the future delicacy was caught in the reeds. Today, the population of local inhabitants of swamps has significantly decreased. Russian farmers came to the rescue, who are already supplying products to France that are no different in quality from local ones.
And although many say that despite the frog legs recipes, they taste like chicken, you should not believe it - this meat is special, nothing like anything else. Associations are looking for those who find it difficult to dare to try this wonderful dish differently.