Spicy rabbit diced
It is said that in Sichuan, on average, 9 rabbits are eaten every second.
Eating rabbit meat, nibbling on the brain shell of the rabbit, in addition to the internal organs of the rabbit, what can be eaten has been made into various delicacies by the Sichuan people.
More lean meat, less fat, tender and smooth meat, high protein, low fat, less cholesterol...
With so many advantages in one, it's no wonder that Sichuanese people are addicted to eating rabbits.
The fate of Sichuan people and rabbits can probably be traced back to the 60s/70s, when our country was still struggling to start a business and was relatively poor, so farmers were encouraged to raise rabbits and exchange rabbit skins for foreign exchange.
The rabbit skin is taken away, so what about the remaining rabbit meat?
As a result, the thrifty and delicious Sichuan people began to eat rabbits like crazy, and successfully developed a series of tempting and coveted rabbit meat delicacies.
Dry pot rabbit, cold eating rabbit, red oil rabbit diced, rabbit brain shell... From the c position on the table to the snacks for unsatisfactory, the next meal and the wine chase are arranged to be suitable, and even some dishes have become famous throughout the country and have become the beautiful business cards of Sichuan.
比如今天小河给大家带来的麻辣红油兔丁，就是四川宴席上一道响当当的冷菜——麻辣兔丁。
Spicy rabbit diced rabbit is a cold dish, which is also fried. First fried, then add soup to harvest, seasoning when collecting soup, simple, convenient and fast, the advantages are very obvious.
What is fried vegetables? What is fried harvesting? As the name suggests, first fried and then collected. Frying is to fry the ingredients until they are set, and the soup is added and flavored to make the ingredients soft. Fried vegetables are suitable for mass production, and can be made into several or dozens of portions at a time. The advantage of frying and harvesting vegetables is that the longer it is put during the retention period, the better. Used in banquets, it can reduce the pressure on the supply of cold dishes. —今天小河给大家带这种超简单又适合夏天的兔兔做法，解馋下酒美滋滋~
Master teaches you to make spicy rabbit Ding //
Everything is ready, let's get started!
Required ingredients
Ingredients:
Fresh grass rabbit
seasoning:
Cooking wine, salt, ginger, onion MONOSG, red oil, peppercorns, cooked sesame seeds
(Specific dosage added according to personal preference)
Preparation steps:
Ingredient handling▼
Fresh grass rabbits are slaughtered into two-centimeter square rabbit cubes.
Taste with cooking wine, salt, ginger and green onions for half an hour.
The role of the code flavor: 1. to remove the fishy 2. let the rabbit meat into the taste
Fry to taste
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Heat the oil, fry the rabbit cubes at 70% oil temperature, and the rabbits appear golden red and fished out.
Pour out the oil, pour the diced rabbit in, add the soup, the soup and the rabbit meat are slightly flat.
Add soup to collect it and let the rabbit taste soft
Slow down and add salt and MSG to taste.
Before the soup is completely dry, add red oil, peppercorn powder and sprinkle with sautéed sesame seeds before cooking.
The golden red rabbit is wrapped in red and shiny oil, and there is not a hint of chili pepper, but it is full of the aroma of chili.
The fried rabbit cubes are very firm, maintaining a tender flesh and very chewy.
Clip a chopstick into the mouth, first sesame seeds, then red oil and peppercorns, and finally the meat taste of the rabbit itself, the taste is oily, the more chewed the more fragrant, even the bones want to chew and eat together.
Spicy rabbit diced is a fried dish, but also a cold dish, the taste is hemp, spicy, fragrant, the meat is tender and chewy, the method is simple, the shelf life is relatively long.
And during the shelf life, the longer this dish is put on, the better, suitable for doing more, lazy and do not want to cook when used to drink with rice, very convenient. What will the food we be able to eat in ten years' time? Maybe there will be fewer and fewer authentic traditional delicacies... But there is always a group of people who, while adapting to the changes of the times, are adhering to the most essential traditional culture and carrying forward on the basis of inheritance.
将川菜的名字走出四川，发扬光大。 In order to protect and pass on, they had to make changes. This may sound a bit contradictory, but it is an immutable truth...
They know that food that is stacked by time will be more mellow.
Passing on this culinary ingenuity ~ preserving the essence of Sichuan cuisine ~ is the mission of craftsmen and us.
Traditional Sichuan cuisine should not be "shelved", inheritance and ingenuity do not conflict with this era, as long as it is done well enough, there will be a market and recognition.