自贡爆香麻辣莴笋红油兔

2024-05-12 03:02:51 2093

自贡爆香麻辣莴笋红油兔
冬天寒风凛冽,上下班都是迎风抖冻,终于晚饭开火啦!源自四川辣椒入菜最精专业户的自贡,改良传统自贡红油冷吃兔之后,在我的冬日菜谱中,诞生了爆香麻辣莴笋红油兔。希望大家喜欢。

Details of ingredients

  • 鲜兔半只
  • 八角3颗
  • 香叶五至六片
  • 草果2个
  • 桂皮半段
  • 三奈两个
  • 陈皮一小块
  • 大葱一大根
  • 一大块
  • 十瓣以上
  • 冰糖五至六小颗
  • 新鲜红辣椒四根
  • 干辣椒大量
  • 干花椒大量

Technique

  • 难度中级
  • 工艺
  • 口味超辣
  • 时间一小时

Steps to make 自贡爆香麻辣莴笋红油兔

  • 1.改刀兔肉(将兔肉切成尽可能小的兔丁)备用;干辣椒切段备用;葱姜蒜切碎末备用;莴笋切粒备用;用多余干红辣椒放入无油热锅炒热,后打粉成辣椒面备用;香料压碎混在一起单独装盘备用;准备后生抽、老抽、料酒等调味料备用。(注:莴笋叶洗净煮熟配主菜食用,可解油腻和辛辣。)
  • 2.腌制兔丁:在兔肉中混合盐、鸡精、老抽、豆粉、少量姜末、少量花椒面、生抽、料酒。腌制三十分钟以上。
  • 3.烧油,倒入备用香料:八角、香叶、草果、三奈、少量干花椒粒、少量干辣椒,将其煎炸至变色出香味,后捞出备用(后面要回锅)。炸过香料的油要盛出,准备在之后爆葱姜蒜时使用。
  • 4.倒入淹没兔丁的油量,炸兔丁至出香变色无水蒸气,油炸过程中加入少量料酒和少量生抽。捞出兔肉备用。
  • 5.洗锅换新油,加入大量干辣椒和干花椒炒香,后加入葱姜蒜爆香,之后加入桂皮,最后加入莴笋粒炒断生变熟脆。
  • 6.加入之前的兔肉,以及把开始炸过的香料回锅一起炒匀,期间加入适量料酒和生抽。之后起锅装盘。
  • 7.最后一步翻炒示意图。
  • 8.成品。
  • 9.回顾初心的配料展示图。
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