The method and recipe of shredded roast rabbit, the practice and recipe of shredded roast rabbit?

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Roasted whole rabbit needs a rabbit as the main ingredient, and the auxiliary ingredients are oil, salt, pepper powder, cumin powder, red pepper powder, monosodium glutamate, green onion, ginger and garlic, and bean paste to taste. The steps of the method are as follows:

1. Wash the rabbit, peel it, dry it with kitchen paper, and then marinate it with salt, pepper, ginger juice, monosodium glutamate, and bean paste for more than 2 hours to taste.

2. Take out the marinated rabbit and put it in a baking tray lined with tin foil.

3. Add cumin powder, red pepper powder, Sichuan pepper powder, and monosodium glutamate to the oil to make barbecue oil, and brush the rabbit body with oil.

4. Preheat the oven at 250 degrees for 10 minutes, put the rabbit in the middle of the oven after brushing the sauce, bake it at 250 degrees for one hour, observe the color in the middle and brush the sauce again and turn it over.

Fifth, take it out and put it on a plate after baking, or adjust the ingredients according to your own taste.

To tear rabbit meat, you have to go through the following steps: one is to marinate rabbit meat, and the other is to grill.

Step 1: Braised rabbit meat.

Preparation: a rabbit meat, 250g of clear oil, 25g of star anise, 15g of cinnamon, 15 25g of cumin, 10g of licorice, 10g of Sannai, 3 5g of Gansiao, 20g of Sichuan pepper, 10g of sand kernels, 5g of grass cardamom, 15g of grass fruit, 5 15g of cloves, 100g of ginger, 150g of green onions, 100g of Shao wine, 100 200g of soy sauce, 350 500g of rock sugar, 15g of monosodium glutamate, 350 500g of refined salt, 5000g of fresh soup, 2 gauze bags. Recipe for halogen packets:

Star anise, cinnamon, cumin, licorice, sagnai, ganis, pepper, sand kernel, grass cardamom, grass fruit, cloves.

Brine production: 1. Divide the recipe of the brine medicine bag into two parts, put them into a loose gauze bag and tie the bag mouth tightly with a string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Braised rabbit meat: Prepare a large pot and put the whole rabbit into the flying water. Pot under cold water, put the rabbit in the pot, and after the water is boiled, remove the blood and impurities in the rabbit meat.

Cook for another two minutes and continue to remove the blood foam. After the rabbit is fished out, pour out the water, pour the brine into the pot and boil it after the pot is cleaned, put the rabbit into the brine, the amount of water should not be over the rabbit, and the water is not enough to add boiling water. After the lid is covered and boiled, continue to simmer over low heat, basically keeping it slightly boiling.

After 30 minutes, turn off the heat. Without removing the lid until the soup is cold, remove the rabbit at room temperature and let dry.

Step 2: Roast the rabbit.

A barbecue grill, a grill clip, a baking brush, a few clear oils, pepper, five-spice powder, chili powder, cumin powder.

Put the rabbit into the baking clip, place it on the oven, keep flipping (it is best to have an automatic rotating plate), bake until the rabbit meat is oily, brush it again (brush all the inside and outside), continue to flip, brush the oil again after five minutes, continue to roast for about two minutes, sprinkle the spices evenly on the rabbit meat, and bake for another minute, and you're done.

Chef Zhu Ge has been engaged in the chef industry for more than 20 years. Good at: Sichuan cuisine, Jianghu cuisine, hot pot, snacks, etc. In particular, Sichuan spicy rabbit head, torn roast rabbit, cold rabbit and so on are a major feature.

Secret roast rabbit technical recipe.

1. The production method of brine: the weight of the seasoning used in 50 kg of water.

Spices: 50 grams of star anise, 40 grams of cinnamon, 20 grams of Sannai, 25 grams of fennel, 10 grams of white buttons, 20 grams of sand kernels, 10 grams of fragrant fruit, 10 grams of grass fruit, 15 grams of angelica, 5 grams of licorice, 10 grams of bay leaves, 6 grams of cloves, 5 grams of patchouli, 5 grams of red buttons, 5 grams of dried pine, 8 grams of branches, 10 grams of tangerine peel, 15 grams of Bi Po, 10 grams of Wujia peel, 8 grams of Huoxiang, 100 grams of red yeast rice, 10 grams of papaya, 8 grams of angelica.

Seasoning: 150 grams of refined salt, 100 grams of rock sugar, 500 grams of vegetable oil, 100 grams of ginger, 150 grams of chili pepper, 50 grams of sesame pepper, 100 grams of green onions, 1 bottle of cooking wine.

Fry the spices in a pot over low heat for 3-5 minutes, take them out and put them in a gauze bag, then put them in a pot of boiling water and cook for 20 minutes, and then take out the spice bag. Then put it into the prepared stock, boil it and put in the seasoning and caramel juice to boil together, and after the brine boils out the fragrance, you can put in the processed rabbit to marinate.

Second, the handling of rabbits:

Evenly smear the white rabbit inside and outside with refined salt, cooking wine, ginger, green onion, peppercorns, (using coloring) to taste for 3-4 hours, then put it in boiling water to soothe it thoroughly, remove the blood, and then wash it.

3. Making Caramel Juice:

Put a small amount of vegetable oil in the wok, heat it and fry it with rock sugar, the color changes from yellow to brown, the pot is full of bubbles, and it will be mixed with water to boil it into a sugar juice when it becomes light black. Fourth, the production of broth:

Raw materials: 1 old hen, a beef leg bone (split in the middle), an old female duck, a ham hoof, a pound of ham stick bone, two pounds of pig bones, two pounds of pig belly, 20 pounds of water, 100 grams of green onions, 100 grams of old ginger.

Production method: Put the above into boiling water, remove blood and foam, and then put the raw materials into the pot, add 20 catties of water, boil over high fire and then boil for about 3-4 hours with a slight fire, and wait for the soup to be milky white and fragrant.

5. Marinated rabbits:

Put the processed rabbit into the brine, first boil over high heat, then keep the brine slightly open with low heat, marinate the rabbit until the meat is cooked, then turn off the fire and soak for 30 minutes, take out the rabbit and dry it to roast.

The heat of the braised rabbit should not be used with high heat, and it is best to use low heat to keep the brine slightly open, because the fire is easy to cause the rabbit meat to be washed away, affecting the quality and appearance of the product. 6. Roasting of rabbits:

Use a special iron clamp to sandwich the rabbit in the middle, then put it on the oven, when you see that the oil on the roast rabbit has come out, use a brush to dip a small amount of salad oil, and brush all the roasted rabbits. When the first brush oil 5-8 minutes after the first brush, you can brush the salad oil again, generally brush twice.

Finally, it is for the roast rabbit on the taste, spicy, spiced, cumin, three flavors, with four kinds of raw materials can be blended, that is, five-spice powder, cumin powder, pepper foam, sea pepper foam four raw materials, these four raw materials can be combined with different flavors, with a special brush will match the ingredients for the rabbit all brush once, wait until 5 minutes later, after the fragrance comes out, and then brush it again in the same way.

1.This dish can usually be marinated in a pot of 30 pieces, and after drying, take it out with gauze and put it in the refrigerator for refrigeration. If the rabbit becomes cold due to being left for too long, you can put it in the steamer and steam it over high heat for about 15 minutes, take out the gauze, and bake it.

2.Since rabbits do not have fat, the meat quality is relatively firewood after cooking, so it must be cooked with large oil.

3.The brine can be reused, and it can be treated according to the treatment method of ordinary brine.

Precautions; 1.There is a lot of dirt in the nostrils and tongue of the rabbit's head, which needs to be washed repeatedly.

2.The rabbit must be wrapped in gauze, otherwise the meat is too bad to take out after marinating.

3.When taking the rabbit out of the gauze, the action must be light, otherwise it is easy to rot, and the head and ears should be covered with vegetable leaves when baked, otherwise the heat will be uneven.

Chengdu Shangshanjia Food, is committed to the promotion and popularization of Chengdu hand-torn roast rabbit, now do technical training, welcome to consult. Do a search and you'll know.

Smoked rabbit meat products are the traditional rabbit meat products in China, can also be said to be the most classical representative products, this kind of rabbit meat products processing and production methods are simple, production equipment is simplified, less investment, low cost, and the quality of the products are very high, the quality of the product is unique, the appearance of the color is particularly pleasing to the eye, easy to eat, easy to package and store, has a good shelf life, so it is deeply loved by consumers.

Shredded roast rabbit.

Ingredients: 1300 grams of rabbit.

Excipients: 70 grams of ginger, 120 grams of green chili, 40 grams of dried chili, 100 grams of pickled green peppers, 250 grams of pickled ginger with red peppers, 40 grams of garlic, 300 grams of tomatoes, 10 grams of Sichuan pepper, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of cumin powder, appropriate amount of bean paste, 250 ml of sesame oil, appropriate amount of lettuce, appropriate amount of carrots.

The practice of tearing the roast rabbit.

1.Chop the ingredients and prepare to boil.

2.Put 250ml of sesame oil in a pot, without waiting for the oil to heat up, add Sichuan pepper, garlic and ginger in turn, and stir-fry over low heat until fragrant.

3.Then add the dried chili pepper and bean paste in turn and stir-fry until the pan turns red oil.

4.Finally, put the pickled red peppers, pickled green peppers, pickled ginger, and tomatoes into it, fry until the tomatoes are ripe through, add salt, monosodium glutamate, and chicken essence to simmer for three minutes, and let it cool for later use

5.Wash the rabbit, cut it, put it in the fried seasoning, mix well, and marinate for more than two hours.

6.Put the marinated rabbit on the grill, put it in the oven, and bake it at 230 degrees for 30 minutes. Then change to 160 degrees and bake for two hours, and you can get out of the box.

7.Cut some lettuce and shredded carrots and arrange on a plate.