Chinese Food
Diced rabbit in cold sauce
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It turns out that it's always not the right time to make a cold rabbit. There's a gap in the freshness and tenderness of rabbit meat. After that, I have to be instructed by a superior person. Press the secret of 7 minutes. Finally, I succeed repeatedly. If the rabbit is too big, add 1-2 minutes. Otherwise, subtract. When boiling rabbits according to this method, they can't be cut into small pieces. At most, they should separate their legs and bodies. Otherwise, the secret won't work.
Cooking ingredients
Cooking Steps
Step1:Dice lettuce (10 × 10 mm). Sprinkle 2G / 1 teaspoon salt (not included in the recipe). Marinate for more than 30 minutes. Squeeze out the water. Pour out the water.
Step2:Dice the scallion (10 mm). Put it in the basin with ginger and garlic puree.
Step3:Rinse the rabbit's blood. Put cold water in the pot. Boil for 7 minutes. Put a piece of chopped ginger (not included in the recipe) when cooking the rabbit.
Step4:Turn off the fire. Don't remove the lid of the pot. Take out the rabbit meat in 10 minutes.
Step5:Drain the rabbit. Let it cool.
Step6:Remove the meat from the bone and dice it (15x15mm). If it's not easy to remove, chop the bone.
Step7:Put the rabbit in the basin. Put all other seasonings in.
Step8:He Yun. Marinate for more than 10 minutes. Turn it a few times in the middle.
Step9:Loading.
Cooking tips:Estimated weight and heat, please search estimated weight and heat - how many grams per spoonful ? How hot is sixty percent? 》。 Please search the recipe Sichuan chili oil · red oil for the red oil method. Do not like Ma Wei can not add pepper powder or pepper oil. If you don't like the spicy taste of green onion, marinate the green onion with the lettuce. There are skills in making delicious dishes.
