(Huo Xiang Cui Tu) - Rabbit Belly with Houttuynia Cordata and Crispy Texture; Cheese Winter Melon Preserved Fruit; Hand-Torn Mushroom
This dish combines fresh leaves with crispy rabbit belly, utilizing the unique fragrance of and various pickled vegetables to suppress the fishy smell of the rabbit belly, while adding crunchy lotus root. Through the flavoring of and pickles, it is cooked into a spicy, fresh, and sour flavor.
Ingredients:
300g rabbit belly, 50g lotus root.
Seasonings:
20g leaves, A ingredients (pickled long beans diced, chili powder, minced garlic, pickled ginger, chili flakes, Sichuan pickled chili powder each 15g), 150g clear broth, 30g scallion, 10g wet starch, 100g rapeseed oil, 3g alkaline agent.
Production:
1. Clean the rabbit belly, add alkaline agent and water (covering the rabbit belly) for 1 hour, blanch in boiling water, rinse off the alkaline agent taste with water, cut into pieces.
2. On a hot pan, heat rapeseed oil, add A ingredients and stir-fry, add rabbit belly and lotus root stir-fry fragrant, add clear broth to adjust the flavor, add and scallion, thicken with wet starch, start the pot and plate immediately.
Cheese Winter Melon Preserved Fruit
Production:
1. Cut each cheese slice (3 slices) into fourths (12 small slices); peel winter melon 300g, wash and cut into slices 0.7cm thick (8 slices), put into a bowl, pour in salt 5g, MSG 5g and 300g clear broth, put 4 small cheese slices on the winter melon slices, steam in a cage over high heat until cooked through.
2. After steaming, each winter melon slice is matched with 1 small cheese slice, coated with 100g egg mixture, coated with 80g breadcrumbs, fried in a salad oil heated to 50% hot until golden yellow, remove and drain, put into a dish, drizzle with 50g compound salad sauce, and serve immediately.
Compound Salad Sauce Ingredients:
6 yellow lemons, 2 green lemons, 1 barrel of egg yolk sauce (3.8L/barrel), 1 jar of condensed milk, salt, white vinegar, honey each 100g, 150g mango juice, 1 tube of Jinba mustard. Prepare yellow lemon and green lemon juice, add the remaining ingredients to mix evenly.
Suitable Scope:
For dipping various fried dishes.
Hand-Torn Mushroom
Choose your favorite mushroom, such as tea mushroom, enoki mushroom, shiitake mushroom, seafood mushroom, or chanterelle mushroom. I used chicken leg mushrooms~
Main ingredients:
300g mushrooms
Accessories:
10g scallions, 10g ginger, 5g garlic, 10g red chili strips, 10ml soy sauce.
Steps:
1. Put the whole mushroom with salt into water to cook for 12 minutes until cooked through, cool and tear into strands for later use.
2. Put all the accessories in a bowl for later use (including soy sauce).
3. Heat a small amount of oil in a pan. When the oil is very hot, pour it into the 2 accessory bowls.
4. Mix the accessories after the oil sizzles, taste it, add more salt if needed, pour into the mushrooms and mix well, and it's okay.
Tips:
If you like spicy food, you can replace the red chili strips with chili flakes.
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