Konjac bean curd rabbit

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