Wonderful rabbit skin
Raw materials: clean rabbit skin 1 crumb 200g kraft sauce 60g tomato sauce 50g egg white paste, ginger (mashed), onion, refined salt, cooking wine, pepper, sugar, monosodium glutamate and appropriate amount of salad oil 1000g (actual consumption 50g).
Methods: 1. Cut rabbit skin into 5cm square pieces, add ginger, onion, salt, cooking wine and pepper to taste, then drain the water, hang the egg white paste evenly, and pat the crumbs into "rabbit skin steak"; Add a little sugar to Kafumiao sauce and mix well; Stir-fry tomato sauce in a pot, season with refined salt, monosodium glutamate and white sugar, and then put it in a bowl.
2. Clean the pan, pour the salad oil and heat it to 40%, then pour the rabbit skin steak, fry until the rabbit skin is cooked and take it out. When the oil temperature in the pot rises to 60% heat, pour in rabbit skin steak and fry until the skin is crisp, then pour out and drain the oil.
3. Take a rabbit skin steak while it is hot, coat it with wonderful sauce, then coat it with tomato sauce, stick the uncoated side on the wonderful sauce of another rabbit skin steak, and finally stick a rabbit skin steak without sauce on the tomato sauce to form three rabbit skin ribs with two layers of sauce. Make them one by one and put them in a book shape on the plate.
Features: crispy outside and tender inside, with unique taste.
Note: when cooking rabbit skin steak, you must flatten the rabbit skin and then press the bread crumbs tightly, otherwise the shape of the dish will be poor.
Five, rose drunk rabbit legs
Ingredients: clean rabbit leg 450g rose wine 150g wild pepper 30g green pepper 25g red pepper 25g onion 25g edible powder 2g pine meat powder 3g salt 5g soy sauce 6g monosodium glutamate 3g white sugar 2g red oil 15g onion slices, ginger slices, water starch and appropriate salad oil 1000g probably needs 100g.
Specific practices:
1, wash the rabbit leg, chop it into small pieces, wash the blood with clear water, take it out and drain it, put it in a basin, and add salt, monosodium glutamate, rose wine 25g, edible powder, pine meat powder, etc. Marinate for about 2 hours; Green pepper, red pepper and onion are all cut into diamond-shaped pieces and blanched.
2, the net pot fire, when the salad oil burns to 60% to 70% heat, add the rabbit pieces, fry until the color is golden, and take it out when it is broken.
3. Leave the bottom oil in the pot, add onion and ginger slices and stir-fry until fragrant, add green pepper slices, red pepper slices, onion slices and pepper, pour rose wine, add rabbit meat pieces, add salt, monosodium glutamate and white sugar, hook in water starch, pour in red oil, push well and take out the pot.
Features: golden color, slightly spicy, fresh and fragrant, and full of wine.
Six, soft cake sauce rabbit
Although the production process of rabbit meat with soft cake sauce is a bit complicated, it tastes very thick and fragrant. Today, Guo, a famous cooking teacher in China, explains how to cook for you.
Ingredients: 200g boneless rabbit meat.
Ingredients: salad oil 80g, sweet noodle sauce 30g, pickled ginger 15g, asparagus 10g, onion 10g, millet pepper 5g, green pepper 15g, shredded onion 50g, homemade flour cake 100g, and 2 eggs.
working methods
Process 1: Beat 2 eggs into a pot, add 50 grams of flour and 5 grams of salt, and beat into a paste. Heat the pan with low heat, pour the batter into the pan and spread it into cakes for later use;
Step 2: Spread shredded onion and soft cakes into triangles and put them on the edge of the dish, with banana leaves in the middle of the dish for later use (see figure);
Process 3: Boneless rabbit meat will be tasty. Put a little oil in the pot, stir-fry the sweet noodle sauce in the pot until the fragrance disappears, and stir-fry the rabbit meat with onion, asparagus and green pepper. Then add monosodium glutamate, sugar, sesame oil and water bean powder to thicken, and then take the pot and put it on the banana leaves in the plate to eat;
Featuring soft cakes, the rabbit meat is tender, the soft cakes are soft and waxy, and the sauce is fragrant. It is a dish with good color and flavor.
Seven, crock village sucking finger sweet rabbit
"Master Tang", the clay pot simmer soup in clay pot village is fragrant and attractive, and now there are new dishes in clay pot village. The secret general duck launched last week became an instant hit, and this week Wagangzhai launched another unique skill of its own-the secret finger-sucking fragrant rabbit.
The finger-sucking fragrant rabbit block made of crock secret cooking powder is thick, agate-colored and rich in flavor, which does not have the problems of less bones, more meat and heavy fishy smell of rabbit meat made by traditional cooking methods. Smell its fragrance and look at its color, which makes people drool. When eaten in the mouth, it feels tender and rich in meat, rich in aroma, salty and refreshing, and has a long aftertaste. Some people can't help sucking the aftertaste on their fingers after eating, hence the name "Finger-sucking Spiced Rabbit".
This dish is made of the finest fresh rabbits, slaughtered, peeled, washed and chopped, soaked in clear water, and then rinsed with boiling water to remove blood. Put the wok on the fire, pour in the prepared oil and heat it to 60% heat. Add the roasted star anise, chopped glutinous rice and clove, add the broth to boil, add a little secret fried powder to the crock village, and simmer the rabbit meat until it is cooked. Serve.
Eight, Shandong snacks-braised rabbit head
Braised rabbit head in Jinmeng is a local snack in Mengyin, which is very popular among foodies. This dish is made of 3-4 months old carnivorous rabbit head and Mengshan 10 pure natural Chinese herbal medicines, and is made by 10 techniques. It is characterized by spicy and salty taste, unique meat taste and attractive color, and has the effects of nourishing, caring skin, strengthening brain and improving eyesight.
The way to eat braised rabbit head is very particular: first break the rabbit head on the table, then eat the tongue, then eat the dark circles, and finally dig out the rabbit brain.
Nine, strange rabbit diced
I have been in the United States for more than ten years, and I get along well in other aspects, but this pair of "China stomachs" will never change. If you don't eat China rice for three meals, you will feel uncomfortable and in a bad mood. Born in Sichuan, I don't need to mention my love for "Sichuan cuisine". When I was a college student and worked in Chengdu, my favorite foods were strange beans and spicy diced rabbits. Now that I think about it, it still makes people drool.
Last summer, I went to the supermarket to buy food one day, but I didn't want to find rabbit meat in the freezer. I almost jumped up in surprise and quickly picked it up. It was originally imported from China. After returning home, I looked at all kinds of rabbit meat in the recipe "Home-cooked Sichuan cuisine". With a change of mind, I decided to be a "strange rabbit". The practice is as follows:
(1) Put the rabbit meat in a pot, add water, add ginger slices, cooking wine and pepper, cook for about 30 minutes, add salt, then take it out, let it cool, and cut it into cubes;
(2) Boil the vegetable oil in a pot until it is 70% mature, pour it on the prepared Chili powder and white sesame seeds, and stir evenly to make spicy oil;
(3) stir-frying black fermented beans and bean paste with a small amount of vegetable oil;
(4) Zanthoxylum bungeanum is dried and fragrant, and ground into Zanthoxylum bungeanum powder with American household appliances for grinding coffee beans;
(5) Seed the red pepper, cut it into dices, and stir-fry it in a pot;
(6) Put the diced rabbit meat into a convenient big container, add the fried bean paste, douchi, chopped green onion, minced garlic and chopped coriander, and appropriate amount of seasonings such as sugar, vinegar, soy sauce, salt, pepper powder, spicy oil, etc., mix well, season, sprinkle some cashews (finished products bought in the store) and diced red pepper, and put them into a beautiful plate.
I hope the landlord likes it