Ingredients: 1 live rabbit (about 850g). Ingredients: chopped parsley, minced celery.
Seasoning: 10g of mountain chestnut powder, 5g of cumin powder, pepper powder, paprika powder, 3g of fish sauce, cumin, salt, chicken essence, pepper, sugar.
Knife worker: slaughter the rabbit, peel it, open the chamber to remove the internal organs, three glands, clean it, gently smash the rabbit body with the back of the knife, soak it in water for 1 hour, rinse the blood water, fish out the drainage water, put it into the basin, add mountain chestnut powder, coriander, celery, fish sauce, cumin, salt, monosodium glutamate, chicken essence, pepper, sugar mix well, marinate for about 24 hours.
Directions: Preheat the oven to 180 °C, put in the baby rabbit and bake for 25 minutes, then raise the temperature to 220 °C and bake for 15 minutes, take out and chop into pieces, put the rabbit into the dish according to the original shape of the rabbit, and bring pepper powder, cumin powder and paprika to the table.
Features: Rabbit meat crisp and fragrant, barbecue flavor is strong. If you are opening a shop, then please see: Signature roasted whole rabbit Tear open the rabbit meat, a fragrant hot air comes to the nose, taste the taste, there is no trace of rabbit meat fishy smell, and the skin is crisp, the meat is soft and tender to the extreme. Due to the long period of brine, even the rabbit bones are soft and rotten and edible.
Master Zhu Ge specializes in rabbit training, located in Qingcheng Mountain, Dujiangyan, Chengdu, Sichuan Province, is an old shop carefully operated by Master Zhu for many years, and is a catering training service complex integrating technology research and development, training and post-service. Internet search: [Master Zhu Ge] Rabbit meat recipe. Focus on entrepreneurial training, and help those who encounter technology, management, etc. in catering entrepreneurship to guide. In the form of "modern private school-style" new cooking skills training, it is not a large class training, but mainly adopts the "one-to-one" teaching method, mainly based on practical operation, and complete catering experience training, so that the majority of catering enthusiasts can effectively grasp the necessary technical essence and operation experience. Master Zhu Ge hand-torn roast rabbit training
