Konjac bean curd rabbit
Introduction:
"Konjac tofu is made by grinding konjac tuber and then processing it. As a new type of health food, konjac tofu can be cooked alone or served together with other dishes. Konjac bean curd is cooked with rabbit meat, which is high in protein, low in fat and is known as "beauty meat". The finished dish is red and bright, salty and slightly spicy, tender and delicious, and the soup is mellow
Production steps:
Step 1: prepare the necessary raw materials.
Step 2: prepare the scallion segment of Shixing, chop the ginger and garlic, Pixian Douban and pickled red pepper.
Step 3: first cut the konjac tofu into large pieces about 0.8cm thick, then change the knife into strips 1.8cm wide and 5cm long, and then cut one in the middle without cutting off both ends.
Step 4: put one end of konjac tofu through the middle of the cut. (cut to taste better when cooking)
Step 5: boil water in the pot, put the konjac bean curd into the pot and boil until tight, take out the cold water and drain it for use.
Step 6: tear off the oil tendon of the chopped rabbit meat, wash it, put it into the boiling water pot and cook it until the meat turns white, remove it and rinse it with clean water to remove the foam.
Step 7: add sunflower seed oil into the frying pan, add sugar, stir fry over low heat until saccharified, and the oil color is reddish.
Step 8: add Pixian Douban and pickled pepper powder.
Step 9: stir fry over low heat until the oil is red and fragrant.
Step 10: add rabbit meat and stir fry evenly.
Step 11: add minced ginger and garlic, turn to medium heat and stir fry for a while.
Step 12: stir fry until the skin is tight, add cooking wine and stir well.
Step 13: add proper amount of fresh soup (if not, it can be replaced by water), add a little salt and proper amount of soy sauce to taste.
Step 14: add chicken essence.
Step 15: add the scallion and simmer until the rabbit meat is medium rare.
Step 16: pick out the scallion, put in the bean curd, and stew with the rabbit until cooked.
Step 17: put in the pickled red pepper section and monosodium glutamate, push well and then start the pot.
Materials required:
Rabbit meat: 435g (half)
Konjac: 270g
Sunflower seed oil: right amount
Sugar: a little
Cooking wine: moderate
Salt: Shaoyu
Soy sauce in soy sauce
Pixian Douban: moderate
Chicken essence: appropriate amount
MSG: right amount
Pickled red pepper: a little
Ginger powder: appropriate amount
Minced garlic: right amount
Scallion section: moderate
Pickled hot pepper section: a little
Fresh soup: right amount
Note: compared with other meats, rabbit meat contains very little fat, so you should use a little more oil when cooking.
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: medium spicy
Chinese PinYin : Mo Yu Dou Ban Tu
Konjac bean curd rabbit
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