[How to make a wok rabbit]_ Dry pot rabbit _ practice Daquan _ production method
Rabbit meat is not a kind of meat that people usually eat, but it is a very nutritious meat.
Many people may not know how rabbit meat makes food, so the food introduced today is the dry pot rabbit.The detailed production method is as follows: First, the method of dry pot rabbits Ingredients: Raw materials: Rabbit meat auxiliary materials: bamboo shoots, wontons, peas condiments: salt, chicken essence, sugar, cooking wine, soy sauce, dried sea pepper, dried pepper, sea pepper noodles,Peppercorn noodles, cumin powder, ginger, shallots, garlic · Operation: 1.
Wash the rabbit meat, cut into pieces, and simmer in water 2.
Boil the pan, adjust the sugar color, color the rabbit meat when the sugar color is foaming, add cooking wine, ginger, garlic and stir-fry to remove the fishy taste, add dried sea pepper, dried pepper, stir-fry, and add the ingredients.(You can add sea pepper noodles, pepper noodles, cumin powder according to personal taste), add chicken essence, soak the pot.
Nutritional value: Rabbit meat-Rabbit meat is not only rich in nutrition, but also a kind of medicinal supplement that is very beneficial to the human body.
As the saying goes, “A bird is like a bird, a beast is like a rabbit.”
[All rabbit meat recipes]· Category: Sichuan cuisine-Sichuan substitution is also a long-established substitution, and its birthplace is the ancient Ba and Shu countries.
According to the Records of Huayang Kingdom, Pakistan “is soil-grown.
.[All Szechuan dishes]Second, the second method, the general dry pot rabbit is adjusted to cumin spicy flavor, the cooked rabbit meat is dry and moist, the potatoes are soft and waxy, the spicy and fragrant, the cumin flavor is strong.
The method is as follows: potatoes are peeled and cut into pieces, fried into a 40% hot oil pan and fried until the skin is slightly hard, then removed; rabbit meat is chopped into small pieces, pickled with refined salt, ginger and onion juice, cooking wineAfter flavoring, fry in a hot oil pan until crispy on the outside and tender on the inside and remove when cooked.
Set a wok on fire, infuse salad oil and heat, put in dried pepper festival, pepper, ginger slices, garlic slices, onion festival, fragrant incense, add fragrant scallops in Shexian County, add rabbit meat, potato, cookCooking wine, mixed with a small amount of fresh soup, mixed with refined salt, sugar, monosodium glutamate, chicken essence, cumin powder, stir-fry until the water is dry and flavored, sprinkle with cooked sesame seeds and cooked crushed flower kernels, fill the pot with a cast iron pot, ieto make.
Technical key: 1.
Auxiliary materials replace potatoes, which increase the volume of raw materials, which is beneficial to maintain the characteristics of dry and moisturizing, and potatoes also take the cumin seasoning.
2.The salad oil and rapeseed oil are used in the preparation, and the old oil fried with spices and watercress can also be used to make the vegetables have five flavors.
3．It is suitable to use medium heat when making dry pot rabbits. The juice should be dried to make the rabbit meat dry and moist, and the cumin powder should be added the most.
4．It is generally not necessary to reheat when eating.
If you need to add other ingredients after eating, you can either finish the processing in the kitchen or add other ingredients and blanch other ingredients.
Third, the nutritional value of rabbit meat includes rabbit meat and hare meat. Rabbit meat is also called vegetable rabbit meat.
Rabbit meat is a kind of high protein, low feces and cholesterol-lowering meat. The content of rabbit meat contains up to 70% protein, which is higher than ordinary meat, but the content of feces and cholesterol is lower than all meats.”Zhongzhisu” saying.
1, sweet and cool.
Can nourish spleen and qi, quench thirst and clear heat.
2, rich in protein, trace sugars, traces (at least more than more than meat) and sulfur, potassium, sodium, vitamin B1, lecithin, etc.
3, used for spleen deficiency, qi deficiency or malnutrition, fatigue and fatigue; spleen and stomach yin deficiency, thirst, dry mouth, stomach heat, rebellion, blood in the stool.