Scallion King Rabbit
by Food Fun Vegetable House
Favorite
Difficulty
Normal
Time
30m
Serving
2
In the hot summer, there is nothing more happiness than air conditioning, WIFi and watermelon. We still eat three meals a day, but how to eat and satisfy our appetite is probably a headache for every cook. What can we do to save our appetite?
It is said that sour appetizer, spicy stimulates taste buds. If the theme of a dish is hot and sour, Cai Caiwu should eat two bowls of rice no matter what. Just by smelling the acetic acid and thinking about the bright red peppers, did the saliva remain.
Today I’m going to serve you this dish is Scallion Scented Bawang Rabbit, which is very domineering when you hear the name. A plate of green scallion, wrapped in fresh diced rabbit, plus the temptation of chili, it is not delicious.
It is not difficult to make a good scallion bawang rabbit. The key secret is a lot of scallions. It is best to choose fresh scallions (the scallions are not fragrant). Chongqing's local scallions have just come on the market and come in handy. Followed by hot and sour sauce, sour borrowed from Shanxi old vinegar, which is called a sour and refreshing. The spicy choice is fresh chili and fresh spicy dew (a kind of delicious seasoning used to mix cold dishes, you can keep a bottle at home). The hot and sour sauce is just right.
Finally, talk about the main ingredient-rabbit meat. Rabbit meat has a delicate texture, delicious taste and rich nutrition. And the digestion and absorption rate is very high. High-protein, low-fat rabbit meat is not only nutritious, but also does not make you fat. It is an ideal "beauty food". Those MMs who are worried about gaining weight by eating some meat all day suggest that they can eat rabbit meat regularly. It is no wonder that rabbit meat enjoys a high reputation in the international market, and is called "healthy meat", "vegetarian meat", "beauty meat", "baiwei meat" and so on.
The so-called Baiwei meat is because the adaptability of rabbit meat is very strong, and the taste of the raw material will change accordingly, just as people often say "Rabbit has a hundred flavors". "
It is said that sour appetizer, spicy stimulates taste buds. If the theme of a dish is hot and sour, Cai Caiwu should eat two bowls of rice no matter what. Just by smelling the acetic acid and thinking about the bright red peppers, did the saliva remain.
Today I’m going to serve you this dish is Scallion Scented Bawang Rabbit, which is very domineering when you hear the name. A plate of green scallion, wrapped in fresh diced rabbit, plus the temptation of chili, it is not delicious.
It is not difficult to make a good scallion bawang rabbit. The key secret is a lot of scallions. It is best to choose fresh scallions (the scallions are not fragrant). Chongqing's local scallions have just come on the market and come in handy. Followed by hot and sour sauce, sour borrowed from Shanxi old vinegar, which is called a sour and refreshing. The spicy choice is fresh chili and fresh spicy dew (a kind of delicious seasoning used to mix cold dishes, you can keep a bottle at home). The hot and sour sauce is just right.
Finally, talk about the main ingredient-rabbit meat. Rabbit meat has a delicate texture, delicious taste and rich nutrition. And the digestion and absorption rate is very high. High-protein, low-fat rabbit meat is not only nutritious, but also does not make you fat. It is an ideal "beauty food". Those MMs who are worried about gaining weight by eating some meat all day suggest that they can eat rabbit meat regularly. It is no wonder that rabbit meat enjoys a high reputation in the international market, and is called "healthy meat", "vegetarian meat", "beauty meat", "baiwei meat" and so on.
The so-called Baiwei meat is because the adaptability of rabbit meat is very strong, and the taste of the raw material will change accordingly, just as people often say "Rabbit has a hundred flavors". "
