The food flow is in stream
Tangerine peel, that is, the skin of the ripe fruit of the perennial sub-arborvitae of the family Rubiaceae, because the orange peel is preferably red for a long time, so it is called: "Chen."
Skin, red skin. Tangerine peel is mainly used as a medicinal treatment, Li Shizhen wrote in the "Compendium of Materia Medica": "Orange peel, bitter can be discharged, can be dry, spicy."
Can scatter, warm energy and harmony, its cure for all diseases, always take its dry and wet work, the same tonic to make up, the same laxative is diarrhea, the same descending medicine is descending.
Rabbits are rodents, due to the many hilly areas in Chongqing, the fat grass that grows has brought unique advantages to the majority of farmers to raise rabbits
conditions. Rabbit meat is delicate and tender, can be digested 2 hours after eating, the absorption rate is 85%, is a typical low-fat, low-cholesterol food, with a tonic
Yiqi, hot gas dampness, thirst quenching spleen, cool blood, antipyretic poison, nourishing the effect of the large intestine, so it is called "beauty meat".
The older generation of chefs in Yu cuisine skillfully matched the two sides of tangerine peel and rabbit meat, and created a "genius" move with drugs as a condiment
The dishes prepared not only have the aroma of tangerine peel, but also achieve delicious and health care as a dish, which can be described as killing two birds with one stone and becoming a special dish in the Sichuan-Chongqing region.
Tangerine rabbit main and auxiliary seasoning ratio
Ingredients
White striped rabbit 1000g
Accessories
Salad oil 1500g (actual consumption 70g).
seasoning
40g tangerine peel, 200g dried chili pepper, 15g peppercorns, 10g salt, 5g monosodium glutamate, 12g white sugar, 25g ginger, 25g green onion knots, cooking wine
g, chicken essence 3g, red oil 150g.
Processing and yard taste
Wash the rabbit with water, remove the spine and oil tendons, slaughter the bones into 2 cm square cubes, put the water to rinse off the blood stains, drain the water, and put it
Add 5g of salt and 15g of cooking wine to the container, add 15g of ginger and 15g of green onion, mix well, marinate for 30 minutes (during the period of turning once) discard the ginger and shallots and set aside
Tangerine peel treatment
Wash the tangerine peel, soak it in warm water, and then scoop up the blade to make a 1 cm wide and 2 cm long slice. The remaining corners of the knife are dried and processed into tangerine peel
Soak the tangerine peel in raw water for a while on reserve).
deep-fry
Put the net pot on the fire, mix 1500g of salad oil and heat it to 180 ° C, fry the marinated rabbit cubes twice until golden brown, fish out when the skin is not sticking to each other, and drain the oil.
Collect the juice
Put the net pot on the fire, mix 10g of salad oil, add 200g of tangerine peel slices, 200g of chili pepper, 15g of peppercorns, 10g of ginger slices and green onion pieces each and use low heat
When the aroma is fragrant and crisp but not scorched, remove 1/3 of the tangerine peel and dried chili peppers from the pot, and mix 750g of water (including soaked tangerine peel water) into the pot. Use small after boiling
Simmer for about 6 minutes, discard the ginger and green onion and add the fried rabbit cubes. Bring to a boil over high heat to remove the foam and turn to a low heat, put down 5g of salt, 15g of material,
12g of white sugar, stir-fry over low heat to collect the juice until the water is nearly dry (about 1/3 of the juice is left), hook in the red oil, add 5g of MONOSG and 3g of chicken essence and stir well
Continue to collect the juice and brighten the oil over low heat, when the sauce is dry, remove from the heat, add the reserved 1/3 stir-fry and tangerine peel powder and stir-fry until even, out of the pan and serve.