Fragrant roast rabbit
raw material:
1 hare (about 1250 g).
seasoning:
Marinade (25 g papaya juice, sliced ginger, shallots, coriander, green onion 30 g each. Salt, monosodium glutamate, soy sauce 12 grams each, Meiji umami sauce 20 grams) homemade white brine 4 kg, fragrant baking powder 25 grams.
Homemade white brine recipe:
5 kg of fresh soup, 50 g of milk fragrant soup herb king (market available), 20 grams of ginger and green onion, 15 grams of white peppercorns, 5 grams of white cocoa and angelica, heat on low heat for 1 hour.
Ratio of fragrant baking ingredient powder:
Cumin powder, paprika powder 20 grams each, cumin powder, star anise powder, cinnamon powder, perilla powder, sand kernel powder 4 grams each, sand ginger powder, licorice powder 2 grams each, meat pine, salt, monosodium glutacon 12 grams each, powdered sugar 3 grams mix well.
Preparation Method:
(1) Peel the hare, cut it open from the back to remove the internal organs, wash it, and marinate it with marinade for 1 day.
(2) Bring the white brine to a boil, soak the hare in the brine for 20 minutes until it is broken (it can be easily penetrated with a bamboo skewer), take out and clamp the hare with an iron clip.
(3) Slowly cook on the grill, brush the oil on both sides, continue to bake until browned, sprinkle with fragrant baking powder, and change the knife.
Gold medal roast whole rabbit
Slaughter 1 skinned rabbit, 1 old hen, 1 duck, pork stick bone 2.5 kg, coriander root 25 g, onion 25 g, ginger (soak in 50% hot salad oil for 5 minutes over low heat) 20 g, fresh pepper (soak in 50% hot salad oil for 5 minutes over low heat) 20 g.
Rose dew wine 50 grams, Guangdong rice wine 50 grams, roast knife liquor 60 degrees, 25 grams, Lee Kum Kee Zhuhou sauce bottle 12 grams Lee Kum Kee seafood sauce 20 grams, Haitian brand soy sauce 30 grams, sugar 25 grams, rock sugar 20 grams, monosodium glutamate 15 grams, salt 25 grams, chicken essence powder 10 grams, pork fat 750 grams, fragrant leaves 5 grams, cumin 5 grams, 2.5 grams of cloves, 5 grams of star anise, 7.5 grams of cinnamon, 5 grams of white cardamom, 3 grass fruits, 2 monk fruit, 5 grams of cucurbite, 8 grams of lemongrass, 100 grams of salad oil, 8 grams of coriander, 15 grams of Huai salt and cumin noodles.
(1) Peel the rabbit in cool water for 4 hours to remove the blood water; incense leaves, cumin, cloves, star anise, cinnamon, white cardamom, grass fruit, monk fruit, cucumber, lemongrass washed, wrapped in gauze.
(2) Wrap the soaked rabbits in gauze, put them in a pot of boiling water and heat for 10 minutes, and remove the water. The old hen and duck are slaughtered and cleaned, cut into pieces weighing about 200 grams, wash the blood and put them into boiling water for 3 minutes, fish out the control water; the rod bones are put into the boiling water for 5 minutes and fished out of the control water.
(3) Add pork fat in the pot, add coriander root, onion, ginger and pepper and sauté for 5 minutes when it is 50% hot, then set aside.
(4) In stainless steel barrels, add 40 kg of water, old hen, old duck, stick bone to boil, change the heat to 12 hours to boil into a broth, put in spice packets, fried pork fat, coriander root, onion, ginger, pepper, rose dew wine, Cantonese rice wine, roast knife liquor, Zhuhou sauce, seafood sauce, soy sauce, sugar, rock sugar, salt, chicken essence powder boiled over medium heat, seasoned with monosodium glutamate, into the gauze in the rabbit low heat brine for 2.5 hours, fish out the water control to remove the gauze.
(5) Put the salad oil in the pot, when it is 80% hot, put the marinated rabbit into the fence (with your back to the bottom of the fence), pour the hot oil on the rabbit for 3 minutes and fry it until the skin is crispy, fish out the buckle and put it on the plate, sprinkle coriander on top, and serve with Huai salt and cumin noodles. Disposable gloves are worn when eaten, which are shredded by the waiter and distributed to the guests.
Production key:
1. There are many dirt in the nostrils and tongue of the rabbit head, which need to be washed repeatedly.
2, the rabbit must be wrapped in gauze, otherwise the meat is too rotten after 2.5 hours of brine and it is not easy to take out.
3, when the rabbit is taken out of the gauze, the action must be light, otherwise it is easy to rot, and it must be fried.
Korean-style grilled rabbit meat
2500 grams of fresh rabbit meat with bones, 30 grams of onions, 100 grams of cucumber strips and carrot strips, and 120 grams of apples.
Ingredient a (homemade brine 5 g dry, Meiji umami sauce 200 g, char siu sauce 10 g, cooking wine 10 g, pepper 5 g), ingredient b (10 g char siu sauce, 8 g rib sauce, 30 g Korean hot sauce), orange juice 20 g, peanut oil 300 g, salt 5 g, honey 6 g, peanut oil 50 g.
Homemade brine recipe:
Mix 30 grams of Yamana, 25 grams of cinnamon, 15 grams of star anise, 50 grams of Thai pepper, 10 grams of tangerine peel, 20 grams of grass fruits, 25 grams of cloves, 15 grams of thyme, put them in a pot, add 10 grams of water to a boil on high heat, heat on medium heat for 45 minutes.
(1) Rinse the fresh rabbit meat off the blood water, use salt and cooking wine 5 grams to taste and set aside.
(2) Raw cucumber strips and carrot strips marinated with orange juice and 2 grams of salt before use.
(3) Put the rabbit meat into the low heat of ingredient a and marinate for 45 minutes until cooked, out of the pot, dry the skin and set aside.
(4) Put peanut oil in the pot, when it is 60% hot, add ingredient B to boil into the sauce, take the baking tray and put the onion shreds, put the rabbit meat smeared with the sauce on the baking sheet, heat the oven to 120 ° C and bake for 25 minutes, spread the honey and bake slightly.
(5) After tearing the rabbit meat by hand, with orange juice melon strips and carrot strips, cut the apple into .v slices, and set it on the table.
remark:
1, large batch production: usually can be a pot of 50 brine, put drying together with gauze fished out, put into the refrigerator refrigeration. If the rabbit is left for too long and the rabbit becomes cold, you can put it in the steamer and steam for about 15 minutes, or put it in the microwave oven and heat it for 5 minutes, remove the gauze and fry it.
2, because the rabbit does not have fat meat, so the meat quality after cooking is relatively woody, must be cooked with large oil.
3, brine can be reused, according to the treatment method of ordinary brine can be treated.