Cold Rabbit is a special traditional food originating from Zigong, Sichuan, China, which belongs to the Xiaohebang cuisine and has a history of more than 100 years.
Known for its delicious taste and unique spicy flavor, this dish is a very popular dish among the locals, made in almost every household and loved by everyone.
The meat of the cold rabbit is tender, the taste is delicate, and it has a unique aroma, and the spiciness can be adjusted according to personal taste.
The picture comes from the Internet
Ingredients:
- Rabbit meat
- Dried chili peppers
- ginger
- spring onion
- pepper
- aniseed
- Yamanay
- garlic
- cooking oil
Nutritive value:
The nutritional value of rabbits eaten cold is high, and rabbit meat contains the characteristics of high protein, low fat and low cholesterol.
The protein content in rabbit meat is between 21~23%, containing high lysine (lysine accounts for 9.6% of protein), high digestibility (up to 85%), and high niacin (up to 12.8 mg/100 g).
At the same time, rabbit meat has a fat content of only 4.9%, cholesterol is 65 mg/100 g, and it is also low in calories.
Long-term consumption of rabbit meat has the special effects of brain strengthening, longevity, weight loss and beauty.
Cooking Preparation:
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Preparation of ingredients : First, soak the rabbit meat in lightly salted water and wash the blood stains, then chop it into small pieces of uniform size. Then, mix well with a little refined salt, cooking wine, soy sauce and monosodium glutamate, and marinate for 10 minutes1
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Cooking process: Blanch the rabbit meat pieces in water until they change color, remove and drain. Heat vegetable oil in a pot, add star anise and Sichuan peppercorns to bring out the fragrance, and then add green onions and stir-fry slightly. Then add the rabbit meat pieces and ginger slices, add a little refined salt, continue to stir-fry well.
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Seasoning and cooking: When the water in the pan is about to dry, add soy sauce and stir-fry until the rabbit meat turns brown and yellow. Finally, add the red pepper and stir-fry until the color becomes bright and dark red, sprinkle with monosodium glutamate, and let it cool and serve on a plate.
Palate and flavor:
The taste of cold rabbit is delicious, the meat is delicate, spicy and delicious. Rabbit meat is tender, delicate in taste, and has a unique aroma.
Moreover, the spiciness of the cold rabbit can be adjusted according to the individual’s taste, whether it is a person who likes spicy food or someone who is not very spicy, you can find your place in the cold rabbit.
Suitable for:
Cold rabbits are suitable for most people, especially those who need a high-protein, low-fat diet, such as fitness people, the elderly, children, etc.
Due to its unique taste and nutritional value, it is also suitable as a dish for family dinners and banquets.
Eating scene:
Eating rabbit cold is suitable for a variety of occasions such as casual snacks, snacks, and banquet dishes.
Due to its ease of carrying and preservation, it is also suitable as a tourist food or as a gift for friends and family