What ingredients to add to the shredded roast rabbit cumin flavor

Ingredients: 1300 grams of rabbit. Excipients 70 grams of ginger, 120 grams of green chili peppers, 40 grams of dried chili peppers, 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, appropriate amount of sesame oil 250 ml lettuce, appropriate amount of carrots. Learn authentic practices and go to Chengdu to do good.

How to shred the roast rabbit: 1Chop 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, add salt, monosodium glutamate, and chicken essence 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.

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.

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.

Will other people's top-secret recipes tell you no? ......You can look it up online.

[Production process].

1. Peel the hare, remove the internal organs, head, feet, fascia, wash, soak in cold water for a day, remove it, control the drying, wipe off the water, and prick the meat with an iron needle.

2. Take a large porcelain basin, put soy sauce, minced green onions, garlic, sugar, black pepper, pepper powder, five-spice powder, sesame noodles, minced ginger and mix evenly, put in the hare, rub the rabbit inside and out, put it in the large porcelain basin and marinate it for half a day, after the flavor, set aside.

3. Remake the pickled juice: first pour 90 grams of soy sauce and 30 grams of sesame oil into a porcelain bowl, add 16 grams of soybean sauce and 8 grams of chili oil, 5 grams of garlic puree, 6 grams of refined salt and 50 grams of sugar, stir and pour into everyone's small bowl. Master Zhu Ge's shop words are simmering, the surname is Yiwu, Yilin, Ba is yes, yes, search for Master Zhu Ge on the Internet.

4. Put the marinated hare into the baking tray, brush the sesame oil with a small brush, bake it in the oven, every half an hour, brush the sesame oil once, flip it once, until it is cooked, and take it out of the oven.

5. When eating, chop the whole hare into small pieces, divide it into small bowls, and dip it in the prepared pickled juice to eat. I used rabbit legs and cumin powder, which was delicious.