Question 2: How to eat sea hare sauce Sea hare is commonly known as the sea beads, rain tiger, in the southeastern coast of mainland China has distribution, the diet is mostly to the benthic diatoms and deposition of organic matter on the beach as the main, but also eat green algae and benthic copepods and other small animals.
The sea hare's economic value is very high, is a nutritious seafood treasures, and its edible part is mainly with the sea hare egg group with sun-dried and become, its nutritional value is very high, is a feast on the expensive delicacies. Sea hare in addition to food, medicinal value is also high, it tastes sweet, cold, salty, with heat nourishing yang, soft anti-inflammatory, moistening the lungs to stop coughing function, on the treatment of nosebleeds, fever and cough, loss of voice and dark language, as well as thyroid tumors, malignant lymphoma, and so on, have a better therapeutic effect. Folk traditionally also seafood as anti-inflammatory medicine.
According to reports, experts at the Institute of Fisheries Research at the University of Tokyo found a highly effective anticancer substance in the purple liquid administered by sea hares in self-defense, which only kills cancer cells and is non-toxic to normal cells.
Serving Methods:
1. Open the can and eat, can also be eaten with a variety of lettuce;
2. 2 eggs, as appropriate, into the sea hare sauce stirred with green onions, ginger and other seasonings, steamed or fried can be, the flavor is unique;
3. Stewed or stir-fried vegetables, as a seasoning to be cooked, the flavor is unique.
Issue 3: sauce smothered sea rabbit practice, sauce smothered sea rabbit how to do delicious, sauce smothered sea rabbit home 1. sea rabbit (penniped fish) processing: first wash, skinning, gutting, remove the hard ball (in the middle of the two eyes of the location), cut into the right size, clean, blanch in boiling water
2. green pepper processing: clean, cut into the right size
3. sauce processing
3. Sauce treatment: wash and cut into the right size
3. Sauce: put onion sauce garlic minced children in the sauce, add the appropriate amount of water, adjusted to the right concentration
Method:
4. frying pan oil, burn until the oil is cooked
5. frying sauce until the sauce aroma is strong, slightly darker color, shiny
6. put the fried sea hare of the water, simmering
7. put the peppers continue to simmer
8. put a little monosodium glutamate, stir-fry out
6. put the water fried sea rabbit, stew
7. >
Question 4: A friend sent a boiled sea hare, but it is too fishy, I do not know what other way to eat again? Stir fry with sauce:
If you can eat spicy, use hot sauce \
If you can't eat spicy, use bean paste, roll a little hot sauce
Question 5: How many ways to eat rabbit? Dry-fried rabbit ding
Raw materials: rabbit half 500 grams, 100 grams of fresh peppers, PI county bean 50 grams, ginger, garlic 100 grams, anise and other spices a little, salt, monosodium glutamate, salad oil, red oil, cooking wine and so on. Method: the rabbit washed and chopped into small pieces, with cooking wine and a small amount of salt code flavor. Pot oil burned to nine mature, under the rabbit block stir-fried to half-cooked, into the pepper, dashi, Pixian soybean, ginger, garlic cloves, red oil, dry stir-fry, put monosodium glutamate to start the pot. Features: tender, spicy, refreshing.
Diving rabbit
Raw materials used in a rabbit, green onions, a few peppercorns and spices, etc., the main process is to slaughter the rabbit in the water bleached blood, green onions, a few peppercorns, spices and rabbits into the pot of water with a small fire and slow cooking, to be cooked rabbit skin is soft after the pot, cut the rabbit into the size of the first knuckle of the middle finger block can be mounted on the plate. The dipping seasoning is mainly fresh sea pepper, plus minced garlic, vinegar, monosodium glutamate (MSG), chicken essence, salt, sugar, chopped green onion and so on.
Soft cake sauce rabbit:
Main ingredients boneless rabbit 200 grams
Ingredients salad oil 80 grams, 30 grams of sweet noodle sauce, 15 grams of ginger, asparagus 10 grams of granules, 10 grams of granules of onion, 5 grams of millet pepper, 15 grams of granules of green bell pepper, 50 grams of green onion, 100 grams of homemade pasta, 2 eggs, a number of clean banana leaves
Method
Process 1: Beat 2 eggs into a pot, add 50 grams of flour, salt 5 grams, mix into a paste. The pan will be heated over low heat, the batter poured into the pan and spread into a pancake plate to be used;
Process 2: shredded green onions, soft pancakes forked out according to the triangle on the side of the plate, the middle part of the plate with a banana leaf cushion to be used process 3: boneless rabbit meat yards of flavor. Put a little oil in the pot, the sweet noodle sauce in the pot and stir fry until the aroma wafts, under the rabbit meat and onions, asparagus, green pepper stir fry. Then under the monosodium glutamate, sugar, sesame oil and water soybean flour thickening, and then pots and pans served in the dish on the banana leaf can be eaten;
Curry rabbit meat production
1. rabbit processing: thawed and cleaned, split in half in addition to the spine.
2. Onion, garlic processing: respectively, through the hole by 2 to 3 mm grinding plate grinder crushed.
3. Pre-cooking: 100 kg of rabbit meat, plus onion 2.3 kg, ginger 0.5 kg, 50 grams of pepper, 50 grams of bay leaf, 180 kg of water. Spices (wrapped in a cloth bag) first in a sandwich pan with water to boil 5 to 7 minutes, the rabbit meat into the pre-cooked another 10 to 12 minutes (onion, ginger every 2 hours of cooking to replace; bay leaf, pepper grain every 4 hours of cooking to replace).
4. Cutting: cut the rabbit meat into 4 to 5 centimeters square, the meat is washed and rechecked by hot water and prepared for use.
5. Curry sauce preparation: 18 kg of minced onion, 24 kg of refined peanut oil, 2.4 kg of minced garlic, 4.8 kg of sugar, 4.8 kg of curry powder, 9 kg of refined white flour, 7.5 kg of refined salt, 5.0 kg of yellow wine, 1 kg of monosodium glutamate, broth 100 kg. Refined peanut oil poured into the sandwich pan heated to 160 ~ 180 ° C, then add onion powder, garlic powder for deep-frying, deep-frying until light yellow, and then while hot (80 ~ 100 ° C) into the flour (seasoned by the original broth, no noodle pieces) stirred well and then add the broth, sugar, refined salt, curry powder, heated until it boils. In the pot before adding monosodium glutamate and yellow wine stirred well to get curry sauce 156 ~ 160 kg.
Gongbao rabbit meat
Ingredients:
150 grams of net rabbit meat, 50 grams of peanut rice, 10 grams of cooking wine, 1 gram of refined salt, 15 grams of soybean sauce, 5 grams of sugar, green onions, ginger, a little bit of powder, 1 egg white, 15 grams of wet cornstarch, 500 grams of peanut oil (about 25 grams).
Preparation:
1. Wash the rabbit meat with water, cut it into square dices with a length of 4 minutes, put it into a bowl, add wine, salt, green onion and ginger, wet cornstarch and a little bit of each and 1 egg white, mix it well.
2. Put the peanut rice in a bowl, soak in boiling water for 5 minutes, fish out and peel off the skin. Sit in a sauté pan, inject 100 grams of peanut oil, into the peanut rice, fried in warm oil is yellow and fish out.
3. Sit in the frying pan, inject peanut oil, burned to 50 percent hot, under the rabbit meat diced slip cooked, poured into the leakage spoon.
4. pot to stay in the bottom of the oil, into the soybean paste, cooking wine, salt, sugar and onion and ginger stir-fry until the juice is thick, pour into the rabbit meat and peanut rice, stir-fry evenly, you can get out of the pot.
Onion roasted rabbit
Raw materials:
50 grams of rabbit, 10 grams of cooking wine, 150 grams of onion, 5 grams of sugar, 5 grams of soy sauce, 30 grams of fresh soup, salt.
Preparation:
1. Cut the rabbit into slices, peeled and washed onions, cut into julienne.
2. Take a bowl, put soy sauce, salt, cooking wine, sugar, fresh broth into the sauce, and then put the rabbit into the marinade for a while.
3. Put the shredded onion, marinated rabbit meat into the baking dish, mix well, and then put the baking dish into the oven will ...... >>
Question 6: Is the sea rabbitfish poisonous? Please let me know the cooking method by the way! Sea hare family
A family in the subclass Gasterostoma without J. Commonly known as "rain tiger", also known as "sea piglet". Adult shells are completely degraded or internal shells, plate-like or axe-shaped, calcareous or only keratinous membrane. The body is ovoid or slug-shaped. The head has a pair of antennae in the shape of ears; the head and neck are distinct, with a pair of ear-shaped olfactory horns. Gastropods are broad with a caudal posterior end, so named because they resemble sitting rabbits when at rest. It is widely distributed in the warm waters of the world, and 19 species are known in China. Sea hare genus lateral foot developed, front and rear end free, can be used as a swimming organ. There are purple juice glands, can launch purple juice to kill small animals or escape from the enemy. The main food is seaweed.
Origin of the name sea hare
The sea hare is not a rabbit. Sea hare shrugged up two ears (actually tentacles), the shape of a rabbit, head a front and back, just no hair. It has two pairs of antennae, after the antennae longer, when it does not move, like a squatting on the ground erect a pair of large ears of the small white rabbit, and thus the earliest by the Romans called the sea hare. Later, it was recognized by the world, and the sea hare got its name. The Japanese call it the "rain tiger". The sea hare is a mollusk, a gastropod. Sea hare head of the two pairs of clear division of labor tentacles, the front of a pair of slightly shorter, specializing in the sense of touch; after a pair of slightly longer, specializing in the sense of smell. Sea hare crawling on the seabed, the back of the pair of tentacles separated into a "figure of eight" shape, forward diagonally stretched, sniffing around the odor, resting this pair of tentacles immediately together, straight up, just like the rabbit's two long ears.
Sea rabbit dried fish mixed with cabbage heart practice
Ingredients: sea rabbit dried fish a (two), cabbage heart a clove, four cloves of garlic, parsley a
Practice:
1, sea rabbit dried fish soaked in water for 12 hours in the middle of the water for 23 times; 2, dried fish run after soft, on the pot steamed for 20 minutes; Kitchen China, the kitchen a long
3, steamed with water, the kitchen a long
3, steamed dried fish cooled, remove the head to remove the bone, the fish hand-torn into pieces; kitchen China, the kitchen a dragon4, cabbage heart shredded, garlic pounded into the garlic puree, parsley chopped spare; 5, garlic puree add cold soy sauce, vinegar, cooking wine, sugar, monosodium glutamate and sesame oil and mix, let stand for 10 minutes;
6, tear the hand-torn dried fish, cabbage, cilantro mix, add the mixing The bowl of juice, mix well can be.
Warm tips
1, dried fish soaking time depends on the degree of softness and hardness of the dried fish. Soak the dried fish until the whole soft, but be careful not to soak too much, affecting the taste. Steamed, the texture to dried fish chew slightly tough for the best;
2, garlic mashed than chopped flavor to be strong (I'm lazy), soaked in advance with seasoning, you can make the flavor of the garlic juice fully evaporated into the bowl of juice; 3, cold when there is no need to add salt, because the dried fish itself salinity is already enough.
1. the sea rabbit washed, soaked in warm water for half an hour, and then cut from the side with a knife, remove the ink sac, and debris (note that oh, sea rabbits generally have eggs Oh, do not get rid of them together)
2. in the soaking of the sea rabbit in the time of the A. A small piece of tripe cut into cubes. B. Wash the cabbage, drained. C. cut a piece of bean curd into strips (or the market to buy fried D. garlic cut into dices, standby. E. dry chili several (according to personal preference chili degree put) F. fresh green garlic and red pepper washed and cut into sections and then cut into strips
3. all ready to go
4. in the pot pour some (according to the amount of vegetables to decide) blending oil, hot oil into the garlic, dry chili, stir fry a few times (has not yet changed color and flavor), into the three layers of meat cut into small cubes, and the oil is hot. The first thing you need to do is to put in some garlic and dried chili peppers and stir-fry for a few seconds (before the color changes and the smell comes out).
5. Add washed and soaked sea rabbit, cabbage, fried tofu strips and stir fry, cover the pot.
6. Three minutes later, add salt, chicken essence, and then continue to stew
7. Almost after twelve minutes, it's almost done, put just those fresh green garlic and red pepper strips
Question 7: pennebago practice, pennebago how to do delicious pennebago, also known as the sea rabbit, is usually the whole into the dishes, suitable for mixing, choking and stir-frying and other cooking methods into dishes. Cooking penpipe octopus are even with the head into the food, emphasizing the beauty of the form, so the chef in the blanching is always careful not to make its head off or broken ... (Expand)
Ingredients
Ingredients
Main Ingredients
Penpipe Fish
250g
Side Ingredients
Laik Moss
Adequate
Chili
Adequate
Salt
Adequate
Shaoxing wine
Adequate
Scallion
Moderate
Sweet Noodle Sauce
Moderate
Steps
1. Remove the tendons from the back of the tail.
2. Separate the tentacles and snap off the eyes. Well, nothing else needs to be cleaned to be eaten.
3. Chives cut into sections, sliced green onions, chili peppers cleaned.
4. The pot is hot, put the green onions to explode.
5. Pour in the penne fish.
6. Add a little shaoxing wine, a spoonful of sweet noodle sauce, stir-fry until the penne fish change color.
7. Pour in leek and chili.
8. Stir-fry, add a little salt, chicken essence, stir well out of the pot.
Tips
1, the pennant fish do not have to dig the viscera, just remove the back of the spine of a plastic-like tendons and tentacles wrapped inside the eyes on the line.
2, add sweet noodle sauce, out of flavor.
3, add a little shaoxing wine, fishy.