Chengdu Zhu Ge master hand-torn roast rabbit, using a unique brine roasting process, after two dense process, with the old halogen halogen, and finally with charcoal smoked, the whole process does not add any pigment, preservatives. The entrance to the food is fragrant through the nose and throat, the meat is thick, the mellow rake is soft, and the meat is crisp and crispy. It is a good product to accompany meals and wines, and to entertain guests.
In addition, when it comes to taste, it is not game, it is like wild game - this nb, not bragging, you know it after eating.
Nonsense less, directly above the picture:
In addition, it is noted that before baking, there are three large processes, limited to confidentiality, only for halogenation, this process is simply mentioned, halogenation uses nearly 30 kinds of natural spices and herbs, so that this practice, after eating will not be on fire. In addition, make the rabbit flavorful and marinated. Then bake again.
This is the roast rabbit on the oven, we use the automatic rotating oven, but it is not electric, it is pure charcoal roasting, so that the most original charcoal aroma can be retained;
Master Zhu Ge, the shop word simmered surname: Yi Wuyi, Lin Ba is yes, is a qi. Internet search: Master Zhu Ge. Being able to roast more than a dozen rabbits at the same time is tempting.
This is the roast rabbit on the top of the table. And that's it.
The birthplace of hand-torn roast rabbit is Sichuan, to learn the authentic hand-torn roast rabbit technology or to learn the best place of origin, [Chengdu Zhu Ge master hand-torn roast rabbit], real, reliable, well-known catering brand, physical store learning, hands-on experience of entrepreneurial training. Search for it and you'll find out! No franchise fee, full access to mature experience and a full set of core technologies! Internet search:【Master Zhu Ge】
For a close-up, about 3-5 minutes of roasting, the rabbit is already roasted and scorched, and the color is golden. At this time, brush the oil again.
Already baked squeaky and bubbling. I really want to take a bite when editing this post.
When you bake a little more, put on the oil a second time.
The reverse side of the rabbit is also burned, so that the skin of the rabbit is crispy and crunchy, while the inside is particularly soft and delicate.
After three times the oil, serve the ingredients, pepper noodles and cumin.
Master Zhu Ge specializes in rabbit special training projects: Chengdu Shuangliu Old Mother Rabbit Head Spicy Rabbit Head, Hand-torn Roasted Rabbit Roasted Whole Rabbit, Zigong Cold Eating Rabbit, Spicy Rabbit Leg, Smoked Brine Rabbit, Fat Sausage Rabbit Hot Pot, Fresh Pot Rabbit, Braised Chestnut Rabbit, Spicy Red Oil Rabbit, Rattan Pepper Spicy Rabbit, Dry Pot Rabbit, Toothpick Spicy Rabbit, Steamed Rabbit, Rural Firewood Rabbit, Double Pepper Stir-fried Rabbit, Zai Ginger Spicy Rabbit, Spicy Boiled Rabbit, Bishan Rabbit, Ba Rammer Rabbit Meat Soup Pot, Red Oil Toothpick Rabbit Waist, Heavy Taste Bunny Waist, Crispy Rabbit Belly, etc... 【Master Zhu Ge】Telephone WeChat: 151, 08, 4444, 17.
This is an ingredient unique to our shop, remember, it is unique. Recipe confidentiality.
Seasoning oil, stir-fried with salad oil, bean paste, peppercorns, peppercorns (real Sichuan goods) and other more than a dozen ingredients, very good. There are many customers who specifically want to buy this, (you eat this thing, you know that the "god horse" old *mother, old * father's are floating clouds) This is spicy, is not very tempting ah. Ha ha
After baking, then shredded by hand, mixed ingredients (there are two kinds of spicy and spiced, personally recommended to eat spicy, crispy and crisp, spicy and refreshing without fire); this is the origin of Master Zhu Ge's hand-torn roast rabbit.
Finally, wrap it in tin foil, even if it is done, you can eat it directly, and the more you chew, the more fragrant it is. Worthy of "not wild meat, better than wild meat"
Rabbit head, that is a must, if there is a good mouth of friends, I believe will never let you down.