Cold Rabbit
by Tong Gago
Favorite
Difficulty
Normal
Time
1h
Serving
4
Sichuan Zigong cuisine, also known as salt gang cuisine, has the reputation of "eat in Sichuan, taste in Zigong", which shows the status of Zigong cuisine in Sichuan cuisine. The city of Zigong has plenty of rain in all seasons and a pleasant climate, which provides a favorable environment for the growth of rabbits. Rabbit meat element has the reputation of "meat in the meat", it has four highs "high protein, high lysine, high lecithin, high digestibility", four lows "low fat, low cholesterol, low calorie, low uric acid" . Sichuan eats more than 200 million rabbits each year, accounting for 70% of the country's total consumption.
Cold rabbits, a well-known delicacy in Zigong, can be cooked by almost every household, and each has its own taste. During the Spring Festival, there must be cold rabbits in the cold dishes of every banquet. I have been more picky eaters since I was a child. When I left for relatives, the taste of some dishes did not suit my liking, but eating rabbit cold is what I like. When I was in college, my mother was afraid that the food at school was not good, and I was not used to it. Before the beginning of school, she always fryed many cold rabbits for me, vacuumed bag by bag, and brought me to school to improve the food. Therefore, I have a special feeling for this dish, which has always existed in my taste memory.
Zigong cuisine is considered the hottest in Sichuan cuisine. Its characteristics are three words: fragrant, spicy, and fresh. Zigong's spicy is different from Chongqing's spicy, it is outstandingly spicy and fragrant. A dish is served on the table, and the first thing that attracts the eye is the pepper and pepper. No matter it is so hot as tears and numb, the umami taste remains the same. Eating rabbit cold is the more spicy it is, the more spicy it is, the more you want to eat it. After coming to Chengdu for many years, the taste has changed a bit, and it is not as spicy as before. Therefore, the cold rabbit recipe shared today belongs to the medium-spicy level. Of course, if you are the iron powder of chili and like abnormal spicy, you can Double increase.
Cold rabbits, a well-known delicacy in Zigong, can be cooked by almost every household, and each has its own taste. During the Spring Festival, there must be cold rabbits in the cold dishes of every banquet. I have been more picky eaters since I was a child. When I left for relatives, the taste of some dishes did not suit my liking, but eating rabbit cold is what I like. When I was in college, my mother was afraid that the food at school was not good, and I was not used to it. Before the beginning of school, she always fryed many cold rabbits for me, vacuumed bag by bag, and brought me to school to improve the food. Therefore, I have a special feeling for this dish, which has always existed in my taste memory.
Zigong cuisine is considered the hottest in Sichuan cuisine. Its characteristics are three words: fragrant, spicy, and fresh. Zigong's spicy is different from Chongqing's spicy, it is outstandingly spicy and fragrant. A dish is served on the table, and the first thing that attracts the eye is the pepper and pepper. No matter it is so hot as tears and numb, the umami taste remains the same. Eating rabbit cold is the more spicy it is, the more spicy it is, the more you want to eat it. After coming to Chengdu for many years, the taste has changed a bit, and it is not as spicy as before. Therefore, the cold rabbit recipe shared today belongs to the medium-spicy level. Of course, if you are the iron powder of chili and like abnormal spicy, you can Double increase.
