Sichuan chefs are particularly good at cooking rabbit dishes, making rabbit meat into spicy, spicy and green pepper flavors. In fact, the selection of rabbit meat is also very critical, the following three rabbit dishes are selected from the Sichuan Guangyuan farmhouse rabbit, after strict growth cycle control, each rabbit rabbit age is about 12 months, eat grass to grow, so the meat is particularly tender.
The oily rabbit broth is cooked to add flavor
Green pepper jade rabbit
Rabbit meat is high in protein, low in fat, tender and smooth after entering the dish, marinated and then fired in smooth oil, the soup is fragrant and delicious, nutritious and healthy, highlighting the rich aroma of fresh pepper and hemp.
Soil raw materials 1 kg of fresh rabbit meat, 100 grams of peeled lettuce strips, 100 grams of tomato pieces, 50 grams of apricot abalone mushroom slices.
Soil seasoning 1500 grams of fresh soup, ingredient A (10 grams of salt, 50 grams of green onion and ginger water, 15 grams of homemade spice powder), 50 grams of corn starch, 50 grams of ingredient B (salt 8 grams, chicken essence 6 grams, white pepper powder 5 grams, white sugar 3 grams), green beauty pepper ring 30 grams, flower pepper 5 grams, rattan pepper oil 50 grams, salad oil 1 kg (about 50 grams), salt 3 grams.
Soil method 1.Fresh rabbit meat cut into small pieces, wash off excess blood with water, control the dry water, add Ingredient A to marinate into the flavor, and then mix in corn starch to sizing, into 30% hot oil to slip and scatter. 2. Take the lettuce slices and blanch them with salt and place them in the bottom of the large pot. 3. Bring the pot into the fresh soup to boil, season in ingredient B, add tomato pieces, apricot abalone mushroom slices and cook for 1 minute until flavorful, fish out into a large basin, then add rabbit meat on low heat for 2 minutes until cooked, pour into a large basin, sprinkle green beauty pepper rings, flower peppers, pour in the rattan pepper oil that is 60% hot, heat it on the table.
Homemade spice powder Star anise, cinnamon, peppercorns 50 grams each, fragrant leaves, grass fruits 30 grams each, cloves, white cardamom, dried sand ginger slices, tangerine peel 20 grams each, thyme powder 5 grams, 2 monk fruit, stir well, use a crusher to make a powder.
1. Rabbit meat marinated with homemade flour
2. Rabbit meat is smoothly cooked
3. Add fresh soup and cook
Rabbit belly made cold pot skewers predict the future
We put the skewers in the cylinder to make a cold pot skewer similar to Sichuan, the taste is spicy and fragrant, once launched, guests feel new and interesting, the click rate is super high.
Soil raw materials Fresh rabbit loin, fresh rabbit belly 200 grams each, seasonal vegetables (such as broccoli, fresh bamboo shoots, etc.) 80 grams.
Soil seasoning 1 kg sichuan marinade soup, ingredient A (20 grams each of green onion and ginger slices, 25 grams of cooking wine), 1 dish of chili noodles.
Soil method 1. Rabbit waist open from the middle slice, remove the waist tendon and change to a small section, soak in pepper water for 10 minutes to get rid of the odor; add water to the pot and boil it, then put it into the rabbit waist, pour water on medium heat for 20 seconds, put it into ice water; broccoli change the knife into a small flower, blanch the water. 2. Marinate the rabbit loin and rabbit belly with ingredient A to remove the odor, put the marinated rabbit loin and rabbit belly into the Sichuan brine soup for 30 minutes, fish it out and let it cool, use bamboo skewers to string up the rabbit loin, rabbit belly and seasonal vegetables, put it into the bamboo tube with Sichuan marinade soup, and table it with the chili noodles.
Lemon pepper sauce drizzled with rabbit meat
Sour jade rabbit
I cut the clean rabbit meat into small cubes, and mix the rabbit meat with a mixture of fresh millet pepper, lemonade and balsamic vinegar, which can well suppress the odor of the raw materials, and the dish emits a faint lemon acid aroma, refreshing and appetizing.
Soil raw materials Hot skin rabbit 500 grams.
Soil seasoning Peeled flowers raw 50 g, minced leeks 30 g, green onion 20 g, ingredient A (fresh millet pepper minced 30 g, balsamic vinegar 50 g, lemonade 20 g, salt 15 g, pepper oil 10 g, sesame oil 8 g, soy sauce 35 g).
Soil method 1. Wash and blanch the rabbit and change the knife to 1 cm square rabbit cubes. 2. Mix Ingredient A evenly and mix it into a chutney sauce. 3. Put the chopped rabbit cubes on a plate, add the peeled peanuts, pour the sour and spicy sauce, sprinkle with minced leeks and green onions and serve.