How to make bamboo rat meat delicious, how to make bamboo rat meat delicious

The following is a relatively simple method of roasting bamboo rat meat, the operation is simple, but the taste is absolutely good In short, it is delicious Oh, of course, because of personal taste, it has to be slightly improved according to personal circumstances!

1. Raw materials: 1Ingredients: 1 bamboo rat, 100 grams of bamboo shoots.

2.Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, chopped green onion, shredded ginger.

Second, the production method: 1Peel the skin, internal organs, and paws of the bamboo rat, wash it, blanch it in a pot of boiling water, and wash off the blood stains.

Block. 2. Heat the pot, put in the bamboo rat pieces and stir-fry, cook in cooking wine and soy sauce and stir-fry a few times, add refined salt and flavor.

Fine, ginger shreds and an appropriate amount of water, boil until the bamboo rat meat is cooked and rotten, add bamboo shoots and burn until flavorful, and put it in a pot.

Press: Bamboo rat meat, "Compendium of Materia Medica" contains: "Nourish the middle and nourish the qi, detoxify." "Bamboo shoots have the ability to benefit qi

The effects of quenching thirst and water, eliminating phlegm and refreshing taste, the two components of this dish have the effect of nourishing qi and nourishing yin. Applicable to:

It is eaten by patients with lung fever, cough, dry cough with little phlegm, strain injury and weakness. Healthy people can use it to strengthen their health.

Method 2: Specific method: burn the red pot, put oil, stir-fry the minced ginger and green onions, put the cut pieces of bamboo rat meat, fry for 10 seconds, put salt, star anise powder, wine, sugar (the same amount as salt), turn to low heat, that is, the whole stove just ** seedling kind of low fire, cover the pot, simmer, about 8 minutes, prepare to start the pot, release the soy sauce, about 2 tablespoons, color the bamboo rat meat, increase the fragrance, stir-fry well, put on the plate...

Ah, drooling.

Precautions: The water temperature of the hot bamboo rat must be appropriate, the general is that after the water is boiled, dry it for a minute in winter and a minute in summer.

Two fat and tender bamboo rats Ingredients: 50g dried oysters 10g shiitake mushrooms 10g white green onion 5g ginger slices 10g Seasoning: Shao wine 50g soy sauce 20g cooked lard 100g monosodium glutamate 10g refined salt 3g soup 500g wet starch 4g sesame oil 5g cinnamon 2g Cooking:

1. Slaughter the bamboo rat and remove the hair, cut the abdomen and remove the internal organs, cut the ears, nose and eyes into pieces, wash them, put them in a pot of boiling water (remove the blood and fishy smell), remove and drain the water to dry. 2. Heat the pot and put the oil, first put in the green onion white segments, ginger slices, then put the dried oysters, shuifa shiitake mushrooms, bamboo rats, cinnamon, Shao wine, soy sauce, refined salt, and fry until the water is dry. 3. Add the soup, monosodium glutamate, bring to a boil over a strong fire, then simmer over slow heat for 30 minutes, add sesame oil and wet starch.

Characteristics: The meat is soft and soft, and the flavor is fresh and fragrant. Remember to praise it if it is useful.

Depending on the taste you like, whether you like spicy or steamed, and the soup is also good.

Depending on your appetite, I recommend making soup.

Fresh, dry-fried and hot. Eat the pickled ones when they are steamed.

Stir-fry spicy, just like spicy chicken.

I haven't eaten rat meat, I'm vegetarian.

How do you make a bamboo rat delicious? Nanyue Chef Wang teaches you to make stewed bamboo rats, which are juicy and fresh, and nourishing.

Summary. 1. Chop the bamboo rat into small pieces.

2. Cut the green garlic into 3 cm long pieces, slice the garlic cloves, slice the ginger, fold the cinnamon into 2 sections, and cut the onion into cubes.

3. Add cold water to the pot, put the peppercorns into the cold water, and boil until the water boils for 2 minutes.

4. Put the meat in boiling water, boil for 2 minutes, take it out, wash it with water twice, drain the water and set aside.

5. Pour 2 tablespoons of oil into the pot, heat slightly, add ginger slices, cinnamon, star anise, bay leaves, cloves, fennel and stir-fry until fragrant.

6. Add rabbit meat and stir-fry.

7. When the corners of the meat are slightly yellow, add the red finger pepper rings and stir-fry for 1 minute. Then add garlic cloves and green garlic and stir-fry for 1 minute.

8. Add the onion and stir-fry for 1 minute. Finally, add soybean paste, light soy sauce and dark soy sauce to taste, simmer for 3 minutes, turn off the heat, add monosodium glutamate and mix well.

How to make bamboo rat meat delicious.

This question is up to me, it takes a little time to type, so please be patient

Good. 1 bamboo rat, 100 grams of fresh peppers, 50 grams of Pixian bean paste, ginger slices, 100 grams of garlic cloves, a little star anise and other ingredients, salt, monosodium glutamate, salad oil, red oil, cooking wine nuclear conversion, etc. Method:

Wash the rabbit and chop it into small pieces, taste with cooking wine and a small amount of salt. Fill the pot with oil and burn until nine mature, stir-fry the rabbit pieces until half-cooked, put in peppercorns, spices, Pixian bean paste, ginger slices, garlic to anniversary petals, red oil, stir-fry dry Bu fingers, put in monosodium glutamate from the pot. Features:

Tender, spicy and refreshing.

It can also be made into a dry pot and delicious.

How to make a dry pan.

Can you make dry pot duck? Same.

No, it won't. I'm a rookie.

Ha ha. 1. Chop the bamboo rat into small pieces. 2. Cut the green garlic into 3 cm long pieces, slice the garlic cloves, slice the ginger, fold the cinnamon into 2 sections, and cut the onion into cubes.

3. Add cold water to the pot, put the peppercorns into the cold water, and boil until the water boils for 2 minutes. 4. Put the meat in boiling water, boil for 2 minutes, take it out, wash it with water twice, drain the water and set aside. 5. Pour 2 tablespoons of oil into the pot, heat it slightly, add ginger slices, cinnamon, star anise, bay leaves, cloves, fennel and stir-fry until fragrant.

6. Add rabbit meat and stir-fry. 7. When the corners of the meat are slightly yellow, add the red finger pepper rings and stir-fry for 1 minute. Then add garlic cloves and green garlic segments and stir-fry for 1 minute.

8. Add the onion and stir-fry for 1 minute. Finally, add soybean paste, light soy sauce and dark soy sauce to taste, simmer for 3 minutes, turn off the heat, add monosodium glutamate and mix well.

On the other hand, if you fry it like this, I doubt that you can eat it, and the bones are attached to the meat, can you eat it badly if you stir-fry it like this?

The bones can't rot.

But the meat is delicious.

I mean, the flesh can be torn off the bone, right?

Bamboo root rats can be stir-fried and braised in a braised manner. Bamboo root rat cooking method:

1. First simmer the bamboo rat's hair, disembowel, clean the internal organs, then put it into the pot, add water and boil it over a fierce fire, and use the simmering castle until the bamboo rat can be inserted into the chopsticks under the skin, and use a thick needle to insert it all over the body.

2. Then rub the skin surface with sugar and vinegar. Heat the oil pan until it is 90% hot, fry the bamboo rat in the oil pan until the skin is yellow, remove from the pot, pour out the remaining oil and replace it with soup, add various ingredients, put it in and fry it after boiling.

Flavor characteristics: "Braised bamboo rat" is a traditional delicacy in Zhaoping County, Guangxi. There is an ancient saying that "one rat is better than three chickens" in the local area, and the color of this dish is ruddy, and the color, fragrance, taste and shape are all good. It is now the famous brand dish of Zhaoping County's Laizhen "Touxiao Apricot Flower Restaurant".

Bamboo rats belong to the mammalian family of bamboo rats, their shape is as large as a rabbit, fat, generally about 30 cm long, the back is brownish-gray, the abdomen is gray, the ears and eyes are small, and the limbs and tail are also very short. Usually live in the soil cave in the mountains, feed on the root of the sesame and fresh bamboo, produced in the mountains of Zhaoping County, Guangxi, the best quality, its individual is large, the meat is delicate, the taste is delicious, the protein content is rich, it is a kind of game with high nutritional value.

The steps to make stir-fried bamboo rats are as follows:1. Prepare ingredients: bamboo rat, dried chili, garlic, onion, chestnut, salt, pepper, chili powder, monosodium glutamate, five-spice powder, light soy sauce.

2. Cut the processed bamboo rat into pieces, blanch it and set it aside.

3. Heat the oil, add peppercorns, chili peppers, grass fruits, spicy sauce, cinnamon, garlic and green onions, add bamboo rats and stir-fry evenly after bursting the fragrance.

4. Add water to cover the meat pieces, boil over high heat and simmer for about an hour.

5. Add salt to balance and destroy the blue flavor, then sprinkle with coriander to get out of the pot.

Bamboo rat is a common rural domestic animal, which is loved by many people because of its delicious meat. To make bamboo rats delicious, there are a few key steps to pay attention to. First of all, it is necessary to pay attention to the breeding environment and feeding methods of bamboo rats.

Only in a good breeding environment can bamboo rats grow healthily and improve the quality of meat. Secondly, pay attention to the combination of bamboo rats in the ingredients and the way they are cooked. The meat of bamboo rat is delicate, and it needs to be cooked with some suitable ingredients to enhance the flavor.

At the same time, different processes will also affect the taste of bamboo rats, and you need to choose according to your own habits.

If you want to taste the bamboo rat better, you can use different methods such as roasting, boiling, stewing, and braising to make it. Among them, the more famous treatment method is braised bamboo rat. Braised bamboo rats need to be cleaned, skinned and deboned, and then sprinkled with starch and salt.

The "braised food" method uses soy sauce and sugar to roast the bamboo rat into a red limb to create a delicious taste and carry liquid. During the firing process, it is necessary to pay attention to the control of the heat, so that the meat can be made just right, without firewood or paste, and the taste is delicious.

Finally, it is worth emphasizing that when customers choose bamboo rats, they need to choose bamboo rats that are healthy and have plump backs. This will guarantee a better tasting experience.

To sum up, there are many ways to make bamboo rats, each with its own flavor and characteristics. The key argument is to master the heat and ingredients in order to make the bamboo rat authentic and delicious. Also pay attention to choosing healthy bamboo rats so as not to affect your health. <>

Different ways to eat bamboo rats.

1. Steamed bamboo rats.

Ingredients: 1 bamboo rat, 1 gram of monosodium glutamate, 3 grams of ginger, 50 grams of cloud legs, 2 grams of sesame oil, 50 grams of shiitake mushrooms, 30 grams of red carrots, 50 grams of magnolia slices, 15 grams of refined salt, 30 grams of old egg slices, 2 grams of pepper noodles, 100 grams of cabbage heart, 3 grams of green onions, 10 grams of Shao wine, 1000 grams of soup.

Cooking: 1. Slaughter the bamboo rat, shave off the hair after scalding, cut off the internal organs from the abdomen, cut off the claws, burn the fluff with an open flame, and scrape it clean. Wash the cabbage hearts and cut into centimeter-long pieces. Slice the cloud legs, blanch the red carrots in boiling water and slice them, and break the green onions and ginger.

2. Blanch the bamboo rat with boiling water, put it into the seed, add 10 grams of refined salt, Shao wine, green onion and ginger, steam for 3 hours, take out and pick off the green onion and ginger.

3.Pour the soup into the wok, bring to a boil, add cabbage hearts, slices of magnolia, slices of shiitake mushrooms, slices of cloud legs, slices of red carrots, and slices of old eggs, and cook for two minutes, skimming off the foam. Adjust the flavor with pepper noodles and monosodium glutamate, pour it on top of the bamboo rat, and drizzle with sesame oil.

2. Braised bamboo rats.

Ingredients: 1 bamboo rat, 1 small bamboo branch, 2 slices of ginger, 1 tablespoon cooking wine, 1 teaspoon salt, half a piece of bean curd, 200 ml vinegar, 2 teaspoons soy sauce, 1 teaspoon sugar, 100 grams of garlic sprouts, 2 green onions, 1 liter of water.

Method: Cut the bamboo rat into pieces, add ginger, wine, and salt to marinate for half an hour, put people in an iron pot and fry with peanut oil until white smoke, add 100 ml of vinegar, 500 ml of water (covering the meat surface), a small section of bamboo branches, boil over high heat, and simmer until the water is dry. Then add the other half of water, vinegar and soy sauce, fermented bean curd, sugar, simmer, add peanut oil and garlic sprouts and stir-fry, sprinkle green onions on the noodles and serve.

3. Stir-fry the bamboo rat meat.

Ingredients: 1 bamboo rat, 100 grams of green and red peppers, raw oil, cooking wine, refined salt, monosodium glutamate, soy sauce, chopped green onions, and shredded ginger.

Method: 1. Remove the skin, internal organs, and paws of the bamboo rat, wash it, blanch it in a pot of boiling water, and wash the blood stains and chop them.

2. Heat the pot, add raw oil and stir-fry the bamboo rat pieces, cook in cooking wine, soy sauce, refined salt, monosodium glutamate, shredded ginger and an appropriate amount of water, stir-fry until the bamboo rat meat is cooked and flavorful, then add green and red peppers and stir-fry, and put it on a plate.

Fourth, bamboo rat soup.

1) Slaughter: release the blood of the bamboo rat.

2) Ingredients: red dates, codonopsis, raw beard, ginger, cooking wine, pepper.

3) Processing method:

Cut the bamboo rat into thin pieces and ask for the pieces to be skinned. Add ginger, cooking wine, salt and marinate for half an hour, put in the pot, add water, add red dates, codonopsis, raw whiskers and other ingredients. After boiling over high heat, change to low heat and simmer for 15 minutes. When serving, sprinkle the noodles with green onions and serve.

Braised bamboo rat.

Ingredients: 1 bamboo rat.

Ingredients: 35 grams of ginger.

30 grams of chives.

Seasoning: 500 grams of raw oil.

10 grams of anise.

10 grams of cumin.

5 grams of cloves. Jatamansi 5 grams.

5 grams of tangerine peel. 25 grams of grass fruit.

50 grams of table salt.

25 grams of sugar.

10 grams of monosodium glutamate.

150 grams of Sanhua wine.

25 grams of soy sauce.

10 grams of vinegar. 5 grams of sesame oil. Cooking:

Stir the bamboo rat's hair, disembowel, clean the internal organs, put it in a pot and add water to boil over a fierce fire, and use the simmering castle until the bamboo rat can be inserted into the chopsticks under the skin, and insert it all over the body with a thick needle.

Spread sugar and vinegar on the skin. Heat the oil pan until it is 90% hot, fry the bamboo rat in the oil pan until the skin is yellow, and remove from the pan.

Pour out the remaining oil and replace it with soup, add ingredients and seasonings, and bring to a boil.

Put in the fried bamboo rat, cover and simmer until the meat is not tough, scoop up the skin noodles with peanut oil, chop the pieces, and put the original shape on the oval-shaped plate.

The original juice in the pot is thickened and poured on the noodles, and a small sesame oil is added.

Roasted bamboo rat with garlic. Ingredients: 600 grams of bamboo rat meat.

Ingredients: 100g garlic cloves.

50 grams of cooked cloud leg slices.

50 grams of shiitake mushrooms.

Seasoning: 30 grams of sweet soy sauce.

5 grams of table salt. 20 grams of soy sauce.

10 grams of sesame oil.

3 grams of monosodium glutamate. 30 grams of Shao wine.

20 grams of green onions. 10 grams of ginger.

100 grams of cooked lard.

Top with 500 grams of broth.

Cooking: 1. Chop the bamboo rat meat, rinse it in clean water, and drain the water. Put a hot wok, pour in 50 grams of lard, cook until 70% hot, pour in the bamboo rat meat and stir-fry.

2. Add green onion and ginger (pat loose), soy sauce, sweet soy sauce, Shao wine, dry water, add the meat broth, and simmer over low heat until soft.

3. Take another pot, add 50 grams of lard, put in garlic cloves and fry them over low heat until fragrant, until yellow, add cloud leg slices, mushroom slices, add bamboo rat meat, add salt and monosodium glutamate, collect the thick juice, pick off the green onion and ginger, and drizzle with sesame oil.

Grilled bamboo rat meat. Generally, the head is removed, washed, smeared with salt, clamped with a bamboo board, roasted on the charcoal until six mature, removed and mashed, cut the onion, garlic, coriander, green pepper and other ingredients finely, put it into the basin together with the bamboo rat meat and knead it evenly, divide it into several pieces, pinch it in the meat patty, tie it with lemongrass grass, and then clamp it with bamboo slices, and bake it on the charcoal until it is cooked. Rinse in piping hot lard and serve.