Issue 38: Commercial Technique Recipe for Spicy Rabbit Head
This issue mainly tells everyone about commercial rabbit head cooking techniques, hoping everyone will pay attention to my Toutiao number, you can find a lot of commercial small snack technology, technology is not a problem.
1Ingredients:
5 rabbit heads (we usually use fresh ones, purchased in bulk).
2Seasonings:
30g green onion, 25g ginger, 5g garlic, 20g cilantro, 50g cooking wine, 8g salt, 3g sugar, 5g MSG, 5g chicken powder, 5g sesame oil, 5g homemade red oil, 8g toasted peanuts, 3g Mei Ji fresh, 35g San Wu hot pot base, 80g dried chili peppers, 25g Sichuan peppercorns, Sichuan red broth suitable amount, salad oil suitable amount, 5g pepper powder, 10g cumin powder, 5g bay leaf, 15g potato starch.
3Red Oil Production:
300g red chili powder (choose fresh, the kind with a fragrance), 50g chopped chili, chopping chili can enhance the final flavor, 20g flower pepper, 50g toasted peanuts, 10g salt, 500g vegetable oil, put the dry ingredients into a stainless steel container and mix evenly, heat the oil to 70% hot, pour in the dry ingredients while pouring, while stirring with a bamboo stick, let it stand for 2 hours or more. Note: If the oil is smoking, it means it's too hot, let it cool for 1 minute before pouring in the dry ingredients, otherwise the red oil will be bitter.
4Production Method:
1First, clean the rabbit head, not only to remove the remaining hairs, but also to rinse with running water, this helps to remove tooth stains and blood stains in the blood vessels., 2Rabbit head marinade helps to remove odors, also makes the meat texture tough, and the simmering should be used with a small fire for a long time, so that the rabbit head can be completely cooked and absorbed, then put it in a basin, add 5g salt, 30g cooking wine, green onion segments, ginger blocks mixed, press for 2 hours., 3On the fire, boil water, quickly spread the marinated rabbit head and control it to dry, take a suitable amount of Sichuan red broth, add a little white soup to dilute the color and flavor of the broth a little, then boil, one by one put in the rabbit head, turn the heat small and simmer for 1 hour, until the rabbit head is cooked and absorbed, take it out to use. 4On the fire, add more oil, heat to 50%-60%, divide the rabbit head into two, sprinkle a little powder, fry into a crisp shape, take it out and control the oil., 5Add green onions, ginger, garlic, Sichuan peppercorns, bay leaf, hot pot base small fire, fragrant, add 20g cooking wine, 80g white soup, 3g salt, 3g sugar, 5g MSG, 5g chicken powder to adjust the taste, boil, oil down the rabbit head slightly, medium heat to thicken the juice, until the juice is almost dry, pour in 5g pepper powder, 15g cumin powder, 3g green onion to stir-fry, add 20g cilantro segment, heat and serve.
6The key to the production of this dish
1The rabbit head must be cleaned, not only to remove the remaining hair, but also to rinse with running water, this helps to remove tooth stains and blood stains in the blood vessels., 2Rabbit head marinade helps to remove odors, also makes the meat texture tough, and the simmering should be used with a small fire for a long time, so that the rabbit head can be completely cooked and absorbed, 3The Sichuan red broth used for simmering the rabbit head can be adjusted to be a little lighter, because the color of the rabbit head will gradually darken after being separated from the rabbit head, so it is better to simmer it lighter, which is conducive to maintaining the red color after stir-frying.
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