Pickled Cabbage, Rice Rabbit
Overview
Every dish has a story, which reminds me of the movie "Late Night Diner". There is always a story behind every dish, joyful, sad, happy, melancholy, frustrated, uplifting. The mood of cooking and the mood of diners are mixed together to form the taste of a dish. Who said food is only sour, sweet, bitter, spicy and salty, but also contains joys and sorrows, joys and sorrows. The cook's emotions affect the quality and texture of the dishes, while the diners' emotions affect the taste and feel of the dishes. The cooks control the rational operating procedures for cooking, while the diners' emotions determine the five senses of the dishes entering the body. (Welcome to exchange more interesting kitchen stories, please add WeChat EJM2467) I am a foodie, but not a foodie (meaning that I can eat). Growing up, I was quite proud of the fact that I could not gain weight no matter how much I ate, and I looked like a telephone pole. So I have never been taboo about eating. I can eat whatever I want. Let your mouth and stomach dictate. Now I only focus on getting into the kitchen, not for anything else but to eat. In addition to eating it for myself, I would rather cook it for my family. In my eyes, people who often cook for others are the cutest. When I put on my apron, I feel like I have entered my own kingdom, flying freely in the kitchen, enjoying the fun of pots and pans, and playing the symphony of the kitchen. For this reason, I specially prepared a kitchen robe for myself - a cute apron. If we want to play, we also have to have fun, and the equipment must be complete. In addition to hardware equipment, you also need a heart that is neither arrogant nor impetuous. Cooking is not a simple matter. Each dish not only shows the skill, but also considers the mood of the cook. The best portrayal is being too anxious to eat hot tofu. Each dish has a mood, with mixed flavors, sour, sweet, bitter, and spicy that only you know. Viewers will never be able to experience the smell of the ingredients wafting through their noses, the touch on their tongues, the taste that teases their taste buds, and the thoughts that flow through their hearts. A dish always reminds people of some people, and those people are more or less related to what they eat. No wonder the ancients said: Food and color are also related. When we pursue a kind of food, in addition to physical needs, we are also reminiscing about a mood and a person. I have always been proud because I am a native of Chongqing and a native of Wudu Mountain City. Spicy is the main flavor of our seasoning, an element that is timeless and timeless. We love spicy food even more. When I'm in a bad mood, I go out to eat hot pot. It's so spicy that I forget my previous unhappiness. When I'm happy, I just get together, have a glass of beer, and eat a few skewers. I'm so happy that I'm almost carried away. In our eyes, spicy food has miraculous healing effects. If we don’t eat spicy food for a few days, we will feel itchy. Today’s pickled cabbage and crushed rice rabbit is a continuation of the previous spicy series. Cure those spicy addicts including myself. Pickled cabbage, crushed rice and rabbit, it’s not difficult to taste delicious, the key is whether you have the leisure and freedom. You can make it at home in just a few simple steps. The finished dish is sour, crispy, tender, and not spicy at all. If you don't pay attention, your mouth will already secrete a lot of saliva. Whether it's for one person or a family, it can satisfy your stomach.
Tags
Ingredients
Steps
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Prepare the raw materials in advance, clean and dice the rabbit meat and set aside
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Dice the pickled cabbage, mince the ginger and garlic; cut the onions into sections, cut the green and red peppers into rings and set aside
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Mix the diced rabbit meat with appropriate amount of salt, cooking wine, onions, garlic, ginger and wet starch and marinate
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Pour oil into the pot and heat it up, put the marinated diced rabbit into the oil pot until cooked, remove from the pot and drain the oil and set aside
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Leave a little oil in the pot, add chopped pickled cabbage, ginger and garlic and saute until fragrant
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After sautéing until fragrant, add in diced rabbit and chili rings, stir-fry evenly and serve
