How to make an authentic specialty snack mom rabbit head?

Preliminary processing of the head The rabbit head is thawed, rinsed, 50 g of ginger, 50 g of green onion knots, 100 g of refined salt and cooking wine, mixed evenly, pickled for 12 hours, washed with water, and then put it in a pot of boiling water to remove it for later use. [To make a spicy marinade, cut the dried chili peppers into knots; Star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand <>

Kernels, peppercorns, cardamom, pai meng, bay leaves, etc. are slightly soaked in water and drained; Put the red yeast rice into the pot, add 1 200 g of water and boil well, then drain the slag, leave the juice and set aside for use Put the pot on the fire, put in the refined oil and burn until it is hot, add the dried chili peppers, spices and the remaining ginger pieces, green onion knots and fry slightly, mix in fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, and then boil over low heat for 2 hours, until the spicy flavor and fragrance are overflowing, and then it becomes a spicy marinade. Brine.

The rabbit head has always been talked about by delicious mouths. In fact, many people don't know the specific history of Sichuan Mama's rabbit head, only know that some people have always said that Sichuan Mama's rabbit head is good, only know that every time you go there, you always greedily stuff your stomach with rabbit head, even if you eat a mouth full of oil, it doesn't matter if your hands are full of rabbit head sauce. Here, everyone is immersed in nibbling on the rabbit's head, staging a hot scene of "kissing" with the rabbit's head until the sauce flies.

Now the most representative is Chengdu Shangshanjia Food Zhu Chef Rabbit Head is a professional mother rabbit head, spicy rabbit head technical training, search for it, you know. Sichuan mother's rabbit head has such a charm. However, none of these can affect the taste of Sichuan mother's rabbit head, and they can't <> at all

Stop the happy Chinese from "kissing" with the rabbit's head without shelter!After hours of cooking, the rabbit head is mellow and smooth. The meat of the rabbit head is plump and extremely enjoyable to eat.

There is also a spiced rabbit head, which is suitable for friends who can't eat chili peppers to stomp in large pieces. Sichuan mother's rabbit head, a must for Sichuan snacks! Whether you are a white-collar worker or a petty bourgeoisie, whether you are a gold-collar worker or a public, or even a "countryman", you will always put down the shelf in Sichuan Ma Tutou, and everything takes food as the source of happiness.

To be precise, it is "forgetting your identity and putting aside your concerns", everyone is eating so lively and happy. Shuangliu's mother rabbit head makes you relax and makes you happier. The red oil rabbit head is suitable for friends who like spicy tastes.

The red and spicy rabbit head tastes spicy and fragrant, spicy in the front, fragrant in the back, and the aftertaste is endless. If you are considering a special snack project that has characteristics, potential, and can bring you wealth, Lao Ma Rabbit Head is definitely the best choice for you.

Ingredients: 5 rabbit heads, 10 grams of sugar, 100 ml of rapeseed oil, appropriate amount of chili pepper (red, pointed, dry), appropriate amount of spices, appropriate amount of sesame seeds.

Seasoning: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion.

Steps: 1. Trim fresh rabbit heads. Cut off the base of the ear, eyelid and throat one by one. 20 minutes.

2. Add cooking wine, ginger, green onions, etc. to remove the smell. 30 minutes.

3. After removing the fish, stew to remove the residual blood of the rabbit head. 10 minutes.

4. After simmering and decontamination, simmer in brine to flavor and color. 50 minutes.

5. Add rapeseed oil in a wok, add chili noodles, sesame seeds, sugar, and salt after cooking thoroughly, and then add the marinated rabbit head. 10 minutes.

6. The rabbit head fully absorbs the spicy sweet and fresh taste in the wok, and finally serves it on a plate. 30 minutes.

The delicious recipe for rabbit head is as follows:Ingredients: rabbit head, cooking wine, Sichuan pepper, salt, dried chili, bean paste, green onion, ginger, a little garlic.

1. Soak the fresh rabbit head in cold water simply, wash off the greasy and dirty oil on it, put it in the pot, add a sufficient amount of cold water, burn it with a strong fire, and rinse the rabbit heads when the cold water in the pot reaches thirty or forty degrees Celsius, and then take them out for later use.

2. Add water to the pot again, boil the cold water to thirty or forty degrees Celsius with a strong fire, put the rinsed rabbit head into the pot, add an appropriate amount of cooking wine, salt, pepper, etc., simmer for about two hours with a slight fire, and then remove the rabbit head and drip the water on the body surface.

3. Take it out of the pot and soak it in the chili oil.

4. Wait for two hours for chili oil to taste.

5. Take out the chopped pieces, sprinkle with an appropriate amount of white sesame seeds, and serve.

Make a red braised rabbit head; Use a tablespoon of oil, a little ginger, 3 cm of green onion, garlic slices, 50 grams of sugar, 4 5 drops of vinegar, 3 teaspoons of cooking wine, 3 tablespoons of soy sauce, two tablespoons of salt, 2 tablespoons of chicken essence, half of the rabbit's head is flooded, 5 chili peppers are cut into knots and put into the pot, boil on high heat to 15 30 minutes, and simmer slowly for 10 minutes.

I advise you not to kill and eat more vegetarian food.

Chengdu authentic mother rabbit head practice.

Raw materials: 5000g of quick-frozen fresh rabbit head, 400g of dried chili, 100g of ginger, 120g of green onion, 20g of star anise, 10g of Sannai, 8g of cinnamon, 10g of cumin, 10g of grass fruit, 50g of Sichuan pepper, 5g of cloves, 8g of sand kernels, 12g of cardamom, 5g of pailang, 3g of bay leaves, 200g of refined salt, 50g of monosodium glutamate, 1g of nitrate, 50g of red yeast rice, 100g of cooking wine, 5000g of fresh soup, 2000g of refined oil

Chengdu Zhu Chef Rabbit Head] Method:

1) Preliminary processing of rabbit heads.

Defrost the rabbit head, rinse it well, add 50g of ginger, 50g of green onion knots, 100g of refined salt, cooking wine, nitrate and mix evenly, take out the pickling code for 12 hours, wash it with water, and then put it in a pot of boiling water and remove it for later use.

2) Make a spicy marinade.

Dried peppers cut into knots; Star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, pai bud, bay leaves, etc. Put the red yeast rice into the pot, add 1200g of water and boil well, then drain the residue and leave the juice for later use.

Put the pot on the fire, put in the refined oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger pieces, green onion knots and fry slightly, mix in fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy flavor and fragrance overflow, that is, it becomes a spicy marinade.

3) Marinated. Put the preliminarily processed rabbit head into the boiling spicy marinade, marinate over low heat for 1 hour, and then turn off the heat; Let the rabbit head soak in the spicy marinade for 30 minutes, then remove and let it cool, chop and serve.

Production key. 1.The rabbit head must be quick-frozen and skinned, and the rabbit head with skin should not be used. This is because the rabbit head with skin is not easy to taste, and the finished dish is not beautiful (the hair is difficult to remove); It must be marinated and blanched before marinating, otherwise the fishy smell will be stronger.

In addition, when marinating, put nitrate, and the rabbit head will be light red in color and better in flavor; However, it is important not to add excessive nitrate to avoid harm to people.

2.Dried chili peppers are better to choose dried millet peppers. Because this pepper is red and oily in color, it has a strong spicy taste.

After the pepper is cut into knots, the pepper seeds should also be retained, because the pepper seeds also have the effect of increasing the flavor of the marinade. When stir-frying dried chili peppers, it is advisable to re-put the refined oil, stir-fry it slightly (do not fry it burnt), and mix it with fresh soup to cook it before highlighting its "spicy" flavor.

3.Most of the shops in the marinated spicy rabbit head claim to use dozens of spices, but in fact, according to the test, the types of spices are not many, the ratio of the main spices should be correct, and more and less will not work.

The practice of spiced rabbit head is described in detail.

Cuisine and efficacy:

Sichuan cuisine taste: five-spice process: boiled.

Ingredients in the spiced rabbit head:

Ingredients: 5000 grams of rabbit head.

Seasoning capacity: 250 grams of green onions, 50 grams of ginger, 10 grams of cinnamon, 5 grams of star anise, 500 grams of soy sauce, 25 grams of salt, 250 grams of white sugar, 250 grams of cooking wine, spiced rabbit head characteristics: fresh and fragrant, ruddy color.

Teach you how to make spiced rabbit head, how to make spiced rabbit head to be delicious 1

Wash the rabbit head in boiling water and put it in a large pot;

2.Put the green onions, ginger, cinnamon, star anise, soy sauce, salt, white sugar, and cooking wine into the pot together, add water until submerged, and bring to a boil;

3.Then use medium heat and cook until crispy;

4.Serve as desired;

5.At the time of eating, I take out the necessary condiments according to each preference.

The method of spicy rabbit head with sauce is detailed.

Cuisine and efficacy:

Home-cooked recipes. The ingredients for the spicy rabbit head in the sauce:

Ingredients: 1, rabbit head (because I am afraid that the raw rabbit head will scare you, I will not show you its pp here). 2, 1 tablespoon bean paste. 3. 2 tablespoons of chili powder (can be increased or decreased according to personal preference). 4. 1 tablespoon peppercorn powder. 5. Brine.

Teach you how to make the spicy rabbit head with sauce, how to make the spicy rabbit head with sauce to be delicious 1. After the rabbit head is cleaned up, put it in the brine and marinate it for half an hour until it is soft.

Remove and set aside.

2. Leave about one tablespoon of brine in the pot and bring to a boil, then change the bean paste to a slight heat and fry slightly.

3. Stir-fry the chili pepper and pepper powder for about half a minute, and keep stir-frying the rabbit head.

4. Stir-fry until the marinade is dry, remove from the pot and put on a plate before serving.

The rabbit head is a bit like a hairy crab to Chengdu people.

For Shanghainese, the difference is that Chengdu people can hold the "rabbit brain" in four seasons a year, while Shanghainese can only quench their crab addiction in autumn. Of course, there is still a world of difference in the value of the two.

Hairy crabs pay attention to how to eat, and the rabbit head is also there: break in half, gnaw the rabbit's cheeks first, then eat the rabbit's tongue, suck the rabbit's jaw, and then scoop out the rabbit brain flower with a spoon, and the rabbit's eyes must not be let go. After listening to this description, do you feel a little unacceptable?

No, how do you usually eat fish heads?