【四川】自贡冷吃兔

2024-06-27 06:02:10 1003

【四川】自贡冷吃兔
四川自贡菜又称为盐帮菜,有“吃在四川,味在自贡”的美誉,由此可见自贡菜在川菜当中的地位。冷吃兔,自贡家喻户晓的美食,几乎家家户户都会做,各家又有各家的味道,每逢春节,每家宴客的冷盘中必有冷吃兔,我从小到大都算是比较挑食的,小时候走亲戚的时候有些菜的味道并不合我心意,唯独冷吃兔,是我的心头好。上大学的时候,我妈怕学校的伙食不好,我吃不习惯,开学前总给我炒制许多冷吃兔,一袋袋的抽了真空,给我带到学校去改善伙食,因此,我对这道菜有着特别的情怀,一直存在于我的味觉记忆里 。
自贡菜算是川菜里最辣的,其特点就三个字:香、辣、鲜,自贡菜香得丰富,辣得过瘾,鲜得更是地道。自贡的辣与重庆的麻辣不同,它突出的是鲜辣、香辣。一盘菜端上桌,引入眼帘的首先是辣椒花椒,无论辣得流泪、麻得伤心,但鲜味依旧。冷吃兔,属于越吃越辣,越辣越想吃。来成都多年,口味有了一些改变,并没有以前吃得那么辣了,因此今天分享的冷吃兔食谱,属于中辣的级别,当然,如果你是辣椒的铁粉,喜欢变态辣,你可以翻倍增加。

Details of ingredients

  • 兔子2只(去骨后大约1200克)
  • 红酱油1大勺
  • 鸡精1勺
  • 干辣椒1碗
  • 几片
  • 2小勺
  • 冰糖3块
  • 料酒半勺

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间半小时

Steps to make 【四川】自贡冷吃兔

  • 1.选择大小适中的兔子,2斤左右的兔子最佳。兔子下锅煮3分钟,去血腥,沥干水份备用。
  • 2.锅中倒入油,油开倒入姜、八角、山奈、花椒炒出香味。
  • 3.倒入兔肉,翻炒。
  • 4.倒入料酒,翻炒。
  • 5.倒入2勺盐,翻炒。
  • 6.倒入红酱油,后期再根据口味适当增加 。
  • 7. 倒入冰糖翻炒。
  • 8.倒入适量冷水,可以盖住兔肉就好。
  • 9.加入适量鸡精。
  • 10.加入一碗干辣椒段,特别爱辣的可以再增加一碗辣椒。
  • 11.加少量的醋,这个时候尝一下口味,再增加适量红酱油。
  • 12.慢慢收干水分,让辣椒慢慢入味。
  • 13.一上桌很快就会光盘,年夜饭少不了它。
  • 14.吃过就不会忘记这个味道。
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