Winter is imminent, and the slightly cold wind can easily blow into the clothes, and the teeth can't help but shiver. A mouthful of hot soup is first introduced, slipping from the mouth through the throat and falling into the stomach, and the hot air seems to emanate from the stomach, making the cold around the body instantly retreat. The mild rabbit meat is cooked soft and loose, gently touch the rabbit meat with your teeth, and the rabbit meat without any fat is not dry in the mouth.
The production process of matsutake rabbit broth is not complicated, most of the time is waiting, waiting for the rabbit meat to soak to fishy, waiting for the matsutake to boil, waiting for the soup to be boiled from light to thick. When the cold wind blows in autumn and winter, a bowl of hot soup is enough to resist the cold around you, while the fresh aroma and taste of the ingredients can satisfy the appetite. The boiled soft matsutake mushrooms look soft and have a crisp and tender taste when eaten. The ribs are stewed with just a gentle pull to separate the flesh and bones. Rabbit meat complements the ribs, one refreshing and tender and the other full of carnality, and the taste of the soup is also added to the complementarity of the two meats. Next up is the sharing of practices:
<h1 class="pgc-h-arrow-right" > matsutake rabbit broth</h1>
Ingredients required: 1/2 rabbit, 200g pork ribs, 10g dried matsutake mushrooms, 4 slices of ginger, 2 green onions, 10g salt.
Step 1: The rabbit rinses with clean water and then soaks in clean water for more than 2 hours.
Step 2: After washing the dried matsutake mushrooms with water, then soak them in warm water. Wash the green onion and cut into sections, wash the ginger and slice it for later.
Step 3: Boil the water, put the ribs in cold water, add the shallots and ginger slices, and after the water boils, fish out the ribs and wash them.
Step 4: Re-boil a pot of water, put the rabbit meat and ribs into the pot, add the remaining shallots and ginger slices, heat to remove the foam, cook for another 10 minutes or so, fish out the green onions and ginger and throw it away. Add the soaked matsutake mushrooms, then turn high heat to medium heat and continue to cook for about an hour. Add the right amount of salt after cooking, and a bowl of rich, fresh and sweet matsutake rabbit broth is ready.
<h1 class="pgc-h-arrow-right" > summary of dumb rice</h1>
1. Because the rabbit meat itself does not have much fat, the soup will taste very light, so you can add ribs or pieces of meat to improve the taste of the soup.
2. The rabbit meat itself has an earthy smell, so soak it for more than two hours in advance to remove most of the fishy smell.
3. Rabbit meat has a mild taste, so there is no need to blanch the water again, just boil and skim off the foam.
The ribs increase the aroma and thickness of the soup, so that the rabbit broth is no longer dull, and the matsutake mushroom greatly increases the sweet taste, so that the soup has a fresh fragrance hidden in it from the entrance to the stomach. Such a rich, fresh and refreshing and delicious matsutake rabbit broth, do you want to try one?
The family sits idly and the lights are amiable. Live well, eat seriously, and see you tomorrow.
I am a dumb rice kitchen, the years are not living in the seasons, trying to leave a little ripple for me in the long river of time. Like to eat, like to drink, like to stop and go, daily updates on food or life. Follow me and learn about the different beauty with you.