Practical speculation

Sichuan cuisine menu

Other livestock are the main components.

Wei Xing spicy

Cai Cheng hot dishes

Laiyuan classic Sichuan dish

500 grams of rabbit meat, fried peanuts, eggs, bamboo shoots, dried peppers, prickly ash, sugar, vinegar, salt, monosodium glutamate, soy sauce, starch, peanut oil, onion ginger, cooking wine.

working methods

1. Dice rabbit meat and add salt, egg white and starch for sizing; Cut dried Chili into small pieces, dice bamboo shoots, slice onion and ginger.

2. Take out the rabbit oil and peel the fried peanuts; Take a bowl and add soy sauce, sugar, vinegar, monosodium glutamate, salt and wet starch to make a sauce.

3, leave a little oil in the pot to heat, add onion ginger, pepper, pepper and stir-fry, cook wine, add bamboo shoots and stir-fry, pour sauce and rabbit meat and stir well, sprinkle with peanuts and take out the pot.

It is sweet, sour and spicy with a long aftertaste.

Fried shredded rabbit with silver buds

Practical speculation

Sichuan cuisine menu

Other livestock are the main components.

Spicy flavor

Cai Cheng hot dishes

Laiyuan Sichuan style home-cooked dish

raw material

Shred rabbit meat, mung bean sprouts, salt, pickled pepper, sugar, monosodium glutamate, coriander, pepper, cooking wine, peanut oil, starch and onion ginger, and wash them.

manufacture

1. Shred pickled pepper, wash coriander, remove leaves and cut into sections, wash and shred rabbit meat, add salt, cooking wine, egg white and starch and mix well.

2. Take a bowl, add salt, broth, monosodium glutamate, pepper, water starch and sugar, make a bowl of juice, add water and boil it in a pot, add mung bean sprouts and coriander, blanch and remove for later use.

3. Heat the wok with oil, add the shredded rabbit and smooth it, and pour out the oil control; Leave a little oil in the pot, add shredded onion and ginger, stir-fry until fragrant, add shredded mung bean sprouts, rabbit, pickled pepper and coriander, cook in a bowl of juice, stir-fry evenly, and serve.

trait

The texture is smooth and tender, and the color is gorgeous.

The practice and production method of clove rabbit meat introduces the dishes and their functions in detail: Sichuan youth diet, elderly diet, anti-aging diet, nourishing diet, and fitness diet technology: stew

Materials for making clove rabbit meat:

Ingredients: rabbit meat (wild) 1000g.

Seasoning: fragrant leaves 3g, cloves 5g, peanut oil 150g, cooking wine 50g, soy sauce 75g, salt 10g, sugar 10g, monosodium glutamate 5g, onion 25g, ginger 25g, sesame oil 10g and pepper 2g.

Characteristics of clove rabbit meat;

The color is bright red and the fragrance is rich.

The practice of clove rabbit meat:

1. Slaughter rabbits, peel them, gut them, wash away blood stains, cut off their heads and feet, and remove bones;

2. Wash ginger and shallots and pat them loose;

3. Cut the rabbit meat into cubes 1.5 cm square;

4. Put it in a pot and marinate it with soy sauce, cooking wine and onion ginger for 30 minutes;

5. Put oil on the fire, add diced rabbit meat when it is 80% hot, and remove the oil when it is fried to golden brown;

6. Leave 25 grams of oil in the original hot pot, add cloves, smell out, and stir fry a few times;

7. Pour diced rabbit meat into cooking wine, soy sauce, sugar, refined salt, monosodium glutamate and fresh soup, and boil over high fire;

8. Skim off the cover of the floating cover, move to low fire and stew for 15 minutes, then switch to high fire and collect all the juice;

9. Sprinkle with pepper noodles, drizzle with sesame oil, pick up cloves and fragrance, put them out of the pot and put them in a fashion plate.

Tips for making clove rabbit meat;

This product has a frying process, which requires peanut oil 1500g or so.

The method and making method of spicy rabbit meat were introduced in detail. Introduction of Cuisine and Efficacy: Sichuan teenagers strengthen spleen, stimulate appetite, improve intelligence and strengthen brain Formula and technology: rinse.

Materials for making spicy rabbit meat:

Ingredients: 800 grams of rabbit meat, 500 grams of winter bamboo shoots, 500 grams of tofu (North) and 500 grams of spinach.

Seasoning: pepper 10g, cooking wine 10g, Chili powder 25g, aged vinegar 25g, soy sauce 50g, onion 15g, ginger 15g, monosodium glutamate 1g, pepper 1g, and pepper.

Rinsing method of spicy rabbit meat;

1. Fresh rabbit meat is boned and sliced;

2. Cut tofu into pieces;

3. Selective washing of spinach;

4. Wash the winter bamboo shoots and cut into pieces;

5. All the above ingredients are put into the plate and placed around the hot pot;

6. Put the wok on fire, add lard and heat it to 60%, stir-fry the Chili powder and pepper granules until they turn yellow, pour in the sauce and stir-fry until fragrant, add clear water to boil, add bamboo shoots, cooking wine, vinegar, soy sauce, chopped green onion, Jiang Mo and salt, pour into the lit hot pot, boil, sprinkle with pepper and monosodium glutamate, and wash the rabbit slices before eating;

7. When eating, pour the rabbit slices into the hot pot bit by bit, spread them out with chopsticks, and eat them as soon as they are cooked;

8. Spinach and tofu are also eaten.

Curry rabbit meat and its preparation method are introduced in detail.

Sichuan cuisine regulates the liver, which is suitable for the elderly, diabetes and coronary heart disease.

Technology: stew

Preparation materials of curry rabbit meat:

Ingredients: 500 grams of rabbit meat.

Accessories: onion (white skin) 100g,

Seasoning: 25g curry, 25g wheat flour, 25g sugar, 15g cooking wine, 5g salt and 50g peanut oil.

Characteristics of curry rabbit meat:

Rabbit meat is spicy and delicious.

How to curry rabbit meat:

1. Cut the rabbit meat into 3 cm square pieces;

2. Peel the onion, wash it and cut it into petals;

3. Put water in the pot to cook the rabbit meat, remove the fishy smell, take it out, drain it and control it;

4. Put the pot on the fire to heat the oil, add curry powder and flour, stir fry until dark yellow, and then add water to boil;

5. Pour the scalded rabbit pieces, simmer for 30 minutes with low fire, add onion, cooking wine, refined salt and monosodium glutamate to adjust the taste, burn for 5 minutes, then collect the concentrated juice and put it in a deep dish to eat.

Guaiwei fish rabbit

Technology: mixed taste: strange taste

Ingredients: rabbit meat (wild) (2000g)

Accessories: chicken skeleton (500g), pig tibia (1000g), peanut kernel (raw) (100g) and sesame (10g).

Seasoning: monosodium glutamate (2g), soy sauce (150g), white sugar (70g), white vinegar (50g), pepper (25g), sesame paste (50g), pepper (dried red tip) (2g), garlic (50g) and sesame oil (100g).

Category: Gancai malnutrition conditioning spleen appetizing conditioning nourishing health conditioning private cuisine.

manufacturing process

1. Wash rabbit meat with clear water, replace it with 4 pieces, soak it in clear water for 4 hours, and change the water once to remove the earthy smell;

2. Boil the rabbit meat with water, take it out and wash it, then soak it in clear water for later use;

3. Wash the chicken skeleton and pig bones with clear water;

4. Wash the chicken skeleton and pig bones and put them in the bottom of the pot, then put the rabbit meat, then put the water (the water will overflow the meat) and sit on the fire to cook;

5. Smash the onion (25g) and fresh ginger, and put the cooking wine into the pot;

6. Pepper (10g) is wrapped in cloth and put into the pot;

7. After the pot is boiled, skim off the floating foam and cook over medium heat. After the rabbit meat is cooked, remove the bones and put it in the refrigerator to cool.

8. Put Zanthoxylum bungeanum 15g into a hot pot to dry and crush;

9. Stir-fry sesame seeds in a pot and crush them;

10. Fry peanuts in an oil pan, take them out, drain them and crush them;

1 1. Peel garlic and cut into powder;

12. Cut the dried chili into sections, fry them in an oil pan to make chili oil;

13. Wash 75g onion and cut it into cubes;

14. wash coriander and cut into sections;

15. Use a small pot to make sesame sauce slowly? Scholar? Add soy sauce, rice vinegar, sugar, chopped prickly ash, cooked sesame seeds, fried peanuts, minced garlic, chili oil, monosodium glutamate, chopped green onion, coriander and sesame oil, and mix well with a spoon to make a strange-smelling juice;

16. When you finally find a good dish, you can pour strange juice on the meat or mix it together.

Process prompt

1. If you choose a live rabbit to slaughter, you should peel the skin clean and not leave the skin. Boil the water to a certain extent, and don't overdo it, otherwise the finished product will not be tender;

2. When mixing the juice, the dosage of various seasonings should be appropriate, otherwise it will not be a strange juice.

The taste of dishes

This dish is spicy, sour, salty, sweet, fresh, rotten and full of characteristics.

Hot and sour rabbit meat

Food ingredients

300g of rabbit meat, 20g of cooking wine, 500g of soybean oil (the actual dosage is 75g), 25g of starch, 50g of soy sauce10g, 50g of eggs, 25g of balsamic vinegar, 2.5g of refined salt, and appropriate amount of green onions and ginger.

Gourmet practice

1. Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces.

2. Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose.

3. Heat the wok and put the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry it until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine for seasoning, and steam in a cage.

4. After the soup is filtered, add chicken soup, boil it, remove the foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it and pour it into a bowl filled with rabbit meat.

Gourmet special

Crispy texture, fresh and sour taste, attractive appetite.

Long-term mixed spiced rabbit meat.

Boneless cooked rabbit meat 400g, spinach 150g, sesame oil, salt, pepper water, ginger slices and monosodium glutamate.

Gourmet practice

1. Cut the cooked rabbit meat into thin slices, blanch it with boiling water, remove and control the moisture.

2. Wash the spinach, cut it into 3.5 cm long sections, put it in boiling water for a little scalding, take it out and let it cool, and control the water purification.

3. Put the salt, pepper water, monosodium glutamate, ginger slices, sesame oil and rabbit slices into a bowl 1 hour, and then take them out and put them on a plate. Add spinach slices and mix well.

Gourmet special

Light and delicious, fresh and fragrant but not greasy.