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What spices should be used to make rabbit meat?
Although Xiaoming doesn't eat rabbit meat himself, it is undeniable that rabbit meat is a common ingredient in Sichuan and spicy cuisine. The key essence of this rabbit meat practice shared today lies in the refining of spice oil. Not only that, this spice oil is also widely used. Let's talk about the refining of this spice oil from two aspects.

The first part is the configuration of spice powder. There are not many kinds of spices used in this spice formula. The spice powder is divided into two parts. In the configuration of spice powder 1, cinnamon is used as the monarch material, while fennel, star anise and kaempferia galanga are used as the minister materials. Because the proportion of spices in the minister materials is increased, the spices used in seasoning and seasoning are correspondingly weakened, but Amomum tsao-ko is used as a kind of fragrance with a harmonious taste, and cardamom is used.

The specific dosage of the first spice powder is as follows: 5g of cinnamon, 4g of fennel, 4g of star anise, 4g of kaempferia galanga, 2g of Amomum tsaoko, 2g of Amomum villosum 1 g, and clove 1 g.. (The above spices can be directly crushed into powder according to the configuration. )

The second spice powder is mainly spicy spices, so it is distinguished in order to give full play to the spicy characteristics when refining spice oil. The production method is also relatively simple. 60 grams of dried pepper and 5 grams of prickly ash are respectively broken to make spice powder.

After the spice powder is prepared, the next step is the refining process. When refining the spice oil, 500 grams of rapeseed oil, 5 grams of scallion 10, 5 grams of ginger and 25 grams of sesame oil need to be prepared.

When refining, first take 50g of rapeseed oil, stir both rapeseed oil and pepper powder with a pot, and then wet the spice powder and pepper powder with a little water. This step is very important, which is related to whether the final sesame oil tastes mellow and has no key to scorching bitterness.

After completing the above steps, put the remaining rapeseed oil into the pot, then add the green onions and ginger pieces, refine the rapeseed oil, take out the dehydrated green onions and ginger pieces, and then let the rapeseed oil cool. When the heat is about 50% to 60%, it will be slowly poured into the pot for mixing Chili powder, while stirring evenly.

After completing the above steps, add the spice powder into it, stir it evenly, finally add the pepper powder, then cover the pot, let it stand for one day, add 25 grams of sesame oil, and then fish out the residue, and this spice oil is considered to be a complete success.

This spice can be widely used in all kinds of Sichuan and spicy dishes. Take the rabbit meat mentioned at the beginning as an example, and let's give a simple example of how to use it.

Rabbit meat needs to be boiled with cooking wine first, which can reduce the fishy smell.

Take a rabbit weighing about 5 kg as an example, you need to prepare 0/00g of bean paste/kloc-,70g of ginger (diced), 20g of pepper (diced), 3g of pepper, 4g of onion, 4g of garlic (diced), 4g of ginger (chopped), 2g of pepper, sugar, vinegar and salt.

When in use, 50 grams of cooked oil and spice oil are used first, half of pepper, pepper 1, onion and garlic are fragrant in a pot, then fresh soup is added to make soup and bean paste, rabbit meat is added, the rabbit meat is boiled over high fire, pepper, sugar, vinegar and salt are added for seasoning, and then it is picked up and put into a casserole.

Put 200 grams of spice oil in another pot, then add the remaining pepper, pepper, onion, garlic, ginger and ginger together, stir-fry quickly until the pepper changes color, turn off the fire, and pour this oil on the rabbit meat in the casserole, and a delicious rabbit meat is finished.

This application method can also be used for reference when making other Sichuan and spicy dishes such as boiled beef. The amount of perfume oil configured above is used about twice, because it is generally not recommended to refine it in large quantities to ensure its taste.