Cold eating rabbit, also known as spicy rabbit, hot pot rabbit, spicy rabbit, is from Sichuan Zigong, Neijiang
A traditional Han cuisine in the region, it belongs to the Xiaohebang cuisine family in the classification of Sichuan cuisine, and has been 100 so far
Years of history.
Technique: frying, burning, harvesting.
Features: bright red color, rich aroma, rabbit meat soft, spicy and rich.
First, the cold rabbit process flow chart:
Fresh rabbit meat Cut diced rabbit, yard flavor pickle, fry, fry, fry
Watercress sauce, chili peppers, spices and other accessories stir-fry the base
Finished product (cold diced rabbit)
Second, seasoning pretreatment:
1. Watercress sauce:
Sichuan cuisine generally uses Pixian bean paste, generally produced in Pixian county watercress pickles
It can be allowed to use the words "Pixian Douban", and everyone pays attention when purchasing. outside
Most of the regional production is generally called "red oil watercress", and red oil watercress is basically fast
The production of watercress contains less or no traditional fermented sun sauce, and it is finished
It's all mixed with a short period of sauce, dried chili embryos, fresh chili embryos, and then seasoned with red oil
cover. Therefore, when buying watercress in other places, please choose the watercress with the logo of Pixian Watercress as well, with a strong fermentation aroma, generally "Juancheng", "Dandan" are good.
Treatment method: Pixian watercress pepper slices and bean (broad bean) cloves are relatively large, so
In order to quickly produce the taste and seasonings to better attach to the ingredients at the time of making, it is necessary to be right
The bean paste is finely chopped and finely beaten with a kitchen knife or a blender.
2. Rice dumpling chili pepper:
The chili pepper is a pepper that Sichuanese generally use when stir-frying the base, not a kind of chili pepper
The variety, but the chili pepper after a boiled process, is the melanin inside the chili pepper out and spicy
A method of softer taste and brighter color.
How to handle: Dry chili peppers are boiled in boiling water for 10 minutes to 15 minutes, then stuffed for 5 minutes
Minutes, eventually reach the pepper to fully absorb the water, soft as well. Then use a knife to chop finely or
Mixer to crush. Single-slice detritus are about the same size as mung bean areas.
3. Yongchuan tempeh:
Tempeh generally has water tempeh and black tempeh, the production process of the two kinds of tempeh is different, the taste and taste
The aroma characteristics are also different, and the black tempeh used to eat rabbits cold is black tempeh.
Processing method: beaten into sauce (puree);
4. Dry spices:
Treatment method: First crush the spices of the large particles of fruit with a tool, and then add the whole into the powder
Pure machine crushing. The powdered spices are moistened with white wine for about 30 minutes.
Third, the bottom material production:
The base material is the primer for some secret dishes, so the preparation of the base material is necessary to be able to make
There is a certain characteristic flavor on the taste.
1. Ingredients: rapeseed oil 500 g
Dried chili pepper 100 g (made into fin rice chili) Pixian watercress 200 g tofu milk
10 g tempeh 20 g mash 30 g (water and rice mix weight) safflower pepper powder
15 g Ginger rice 15 g
15 g minced garlic
Spice powder: Star anise 4 g Cinnamon 3 g Sannai 2 g Grass Fruit 4 g White Buckle 1.5 g Incense
1.5 g nutmeg 1 g cloves 0.8 g White root 1 g cumin 4 g fragrant leaves
2 g Spirit Herb 2 g Row Grass 1 g Vanilla 1 g Cumin 4 g Thyme 0.5 g
2. Production process:
2.1 Heat the wok, add the rapeseed oil and burn to 260 degrees, smoke white and turn off the heat to cool, then add
Fry the green onion to taste, remove the vegetable oil flavor, and then fish out the green onion.
2.2 After the oil does not smoke, add the finely chopped watercress sauce and start stir-frying, stir-fry for 2-3 minutes;
2.3 Add the rice chili made of dried chili peppers and continue to stir-fry;
2.4 When Pixian watercress and rice dumpling pepper are relatively dry, add ginger, garlic, tofu milk,
Tempeh continues to fry;
2.5 When the oil is almost bright in the pot, add spice powder, pepper powder and mash and continue to fry until fragrant
When the alcohol is in full swing, turn off the heat and raise the pot.
3. Storage: Capped overnight.