How to clean sea rabbits diagram

Question 1: How to clean and eat Aplysia? Tear off the skin, hollow out the internal organs, cut into pieces and stew with tofu

Question 2: How to eat Aplysia sauce? Aplysia is commonly known as sea beads. , Rain Tiger, is distributed along the southeastern coast of mainland China. It feeds mostly on benthic diatoms and organic matter deposited on beaches. It also eats small animals such as green algae and benthic copepods.

Aplysia has a very high economic value. It is a nutritious seafood treasure. Its edible part is mainly made from dried Aplysia eggs. Its nutritional value is very high and it is a favorite at banquets. Expensive delicacies. In addition to being eaten, Aplysia also has high medicinal value. Its nature and flavor are sweet, cold, and salty. It has the functions of clearing away heat and nourishing yang, softening hardness and reducing inflammation, moistening the lungs and relieving cough. It is useful for treating nosebleeds, fever and cough, aphonia, and thyroid tumors. Malignant lymphoma, etc. have good curative effect. Folks have always used seafood as an anti-inflammatory and antipyretic medicine.

According to reports, experts from the Fisheries Research Institute of the University of Tokyo in Japan found a highly effective anti-cancer substance in the purple liquid released by Aplysia in self-defense. This substance only kills cancer cells. , without toxicity to normal cells.

How to eat:

1. It can be eaten immediately after opening the can, or it can be eaten with various kinds of lettuce;

2. Add 2 eggs and sea rabbit as appropriate After the sauce is stirred, add chopped green onion, ginger and other seasonings, and it can be steamed or stir-fried for a unique flavor;

3. When stewing or stir-frying, cook it as a seasoning for a unique flavor.

Question 3: How to make sea rabbit with soy sauce, how to make it delicious, homely recipes with sea hare with soy sauce 1. Processing of sea hare (pen tube fish): wash it first, skin it and remove it From the internal organs, remove the hard balls (between the two eyes), cut them into appropriate sizes, wash them, and blanch them in boiling water

2. Green pepper processing: wash them and cut them into appropriate sizes

3. Sauce processing: put onion sauce and minced garlic in the sauce, add appropriate amount of water, and adjust it to the appropriate concentration

Method:

4. Add oil to the wok and heat it Until the oil is cooked

5. Stir-fry the sauce until the sauce is rich in aroma, slightly darker in color and shiny

6. Add the fried sea rabbit and simmer

7 .Add green pepper and continue to simmer

8. Add a little MSG, stir-fry and serve

Question 4: The cooked sea rabbit sent by a friend was too fishy, ??I don’t know how to return it. Is there any way to eat it again? Stir-fry with sauce:

If you can tolerate spicy food, use hot sauce\

If you can't tolerate spicy food, use bean paste and roll in a little hot sauce.

Question 5: Rabbit How many ways to eat it? Stir-fried diced rabbit

Ingredients: 500g half rabbit, 100g fresh pepper, 50g Pixian watercress, 100g ginger slices, garlic cloves, a little star anise and other aniseed, salt , MSG, salad oil, red oil, cooking wine, etc. Preparation method: Wash the rabbit and chop it into small pieces, season with cooking wine and a small amount of salt. Pour oil into the pot and heat until it is 90% cooked. Add the rabbit pieces and stir-fry until half-cooked. Add peppercorns, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil. Stir-fry until cooked. Add MSG and bring to the pot. Features: fresh, spicy, and refreshing.

Diving Rabbit

The raw materials are a rabbit, a few green onions, a little pepper and seasonings. The main process is to first put the slaughtered rabbit in the water to rinse away the blood, and then put it into the water. Put the green onions, a little peppercorns, spices and rabbit into a pot of water and cook over low heat. When the rabbit skin is softened, remove from the pot. Cut the rabbit into pieces the size of the first section of your middle finger and put them on a plate. The main seasoning for dipping is fresh sea pepper, plus minced garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar, chopped green onion, etc.

Rabbit in Soft Cake Sauce:

Ingredients: 200g boneless rabbit meat

Ingredients: 80g salad oil, 30g sweet noodle sauce, 15g pickled ginger , 10 grams of asparagus dices, 10 grams of onions, 5 grams of millet pepper, 15 grams of green pepper, 50 grams of shredded green onions, 100 grams of homemade bread, 2 eggs, some clean banana leaves

Method

Process 1: Crack 2 eggs into a basin, add 50 grams of flour, 5 grams of salt, and mix into a paste. Heat the pot over low heat, pour the batter into the pot and spread it into pancakes and serve on a plate;

Process 2: Spread the shredded green onions and soft pancakes and arrange them in a triangle shape on the edge of the plate, and use plantains in the middle of the plate Place on a mat of leaves and set aside for later use. Step 3: Season the boneless rabbit meat. Put a little oil in the pot, add the sweet noodle sauce and stir-fry until the aroma dissipates. Add the rabbit meat and stir-fry with onions, asparagus and green peppers. Add MSG, sugar, sesame oil and water soybean flour to thicken the soup, then put it on the banana leaf on the plate and serve;

Preparation of rabbit meat curry

1. Rabbit meat Treatment: Thaw, clean, cut in half and remove the spine.

2. Processing of onions and garlic: Grind them separately through a mincer with a 2-3 mm mincing plate through the holes.

3. Pre-cook: 100 kilograms of rabbit meat, 2.3 kilograms of onions, 0.5 kilograms of ginger, 50 grams of pepper, 50 grams of bay leaves, and 180 kilograms of water. Spices (wrapped in a cloth bag) first add water to boil in a jacketed pot for 5 to 7 minutes, add the rabbit meat, and then pre-cook for 10 to 12 minutes (onions and ginger should be replaced every 2 hours; bay leaves and peppercorns should be cooked every 4 hours) Replaced every hour).

4. Cut the rabbit meat into cubes of 4 to 5 cm. Wash the meat cubes with hot water and re-inspect them before use.

5. Preparation of curry sauce: 18 kg of minced onions, 24 kg of refined peanut oil, 2.4 kg of minced garlic, 4.8 kg of sugar, 4.8 kg of curry powder, 9 kg of refined white flour, 7.5 kg of refined salt, 5.0 kg of rice wine, 1 kilogram of MSG and 100 kilograms of broth. Pour the refined peanut oil into the jacketed pot and heat it to 160~180℃, add minced onion and minced garlic and fry until it turns light yellow, then add flour (mixed with the original broth thoroughly) while it is hot (80~100℃). (no dough) stir evenly, add broth, sugar, refined salt, and curry powder, and heat until boiling. Before serving, add MSG and rice wine and stir evenly to obtain 156 to 160 kilograms of curry paste.

Kung Pao Rabbit Meat

Ingredients:

150g pure rabbit meat, 50g peanuts, 10g cooking wine, 1g refined salt, 15g bean paste , 5 grams of white sugar, a little each of green onion and ginger, 1 egg white, 15 grams of wet corn flour, 500 grams of peanut oil (approximately 25 grams consumed).

Preparation method:

1. Wash the rabbit meat with water, cut it into cubes with a side length of 4 minutes, put it into a bowl, add cooking wine, refined salt, green onion and ginger, wet Add a little corn flour and 1 egg white, mix well.

2. Put the peanuts in a bowl, add boiling water and soak for 5 minutes, remove and peel off the skin. Put in a stir-fry pot, add 100 grams of peanut oil, add peanuts, fry in warm oil until they turn yellow and take them out.

3. Place a stir-fry pan, add peanut oil, heat until 50% hot, add diced rabbit meat until cooked, and pour into a colander.

4. Leave the bottom oil in the pot, add bean paste, cooking wine, refined salt, sugar and minced green onion and ginger and stir-fry until the juice is thick. Add the diced rabbit meat and peanuts, stir-fry evenly and serve. Remove from the pan.

Roast rabbit meat with onions

Ingredients:

50 grams of rabbit meat, 10 grams of cooking wine, 150 grams of onions, 5 grams of sugar, 5 grams of soy sauce, fresh soup 30 grams, appropriate amount of salt.

Preparation method:

1. Cut the rabbit into slices, peel and wash the onions, cut into shreds and set aside.

2. Take a bowl, Add soy sauce, salt, cooking wine, sugar, and fresh soup to make a juice, then marinate the rabbit meat for a while.

3. Put the onion shreds and marinated rabbit meat into the baking pan. Mix well, then put the baking sheet into the oven and place...gt;gt;

Question 6: Is sea rabbit fish poisonous? Please tell me the cooking method by the way! ! Aplysia

A family with no order in the subclass Opistorabrachia. The common name is "Yuhu", also known as "sea piglet". The adult shell is completely degraded or is an inner shell, which is plate-shaped or axe-shaped, with calcareous material or only a cuticle. The body is oval or slug-shaped. The head has a pair of antennae, which are ear-shaped; the head and neck are obvious, and there is a pair of ear-shaped olfactory horns. The abdomen and legs are wide and the rear end is tail-shaped. It is named because it looks like a sitting rabbit when it is still. Widely distributed in warm water areas around the world, 19 species are known in China. Aplysia has well-developed lateral legs with free front and rear ends, which can be used as swimming organs. It has purple juice glands that can emit purple juice to kill small animals or evade enemies. The main food is seaweed.

Origin of the name Aplysia

Aplysia is not a rabbit. Aplysia has two raised ears (actually antennae), which looks like a rabbit. Its head is one behind the other, but it has no hair. It has two pairs of tentacles, and the rear tentacles are longer. When it does not move, it looks like a small white rabbit squatting on the ground with a pair of big ears. Therefore, it was first called sea hare by the Romans. It was later recognized by the world, hence the name Aplysia. The Japanese call it "Rain Tiger". It belongs to the class of molluscs, gastropods. The two pairs of tentacles on the head of Aplysia have a clear division of labor. The front pair is slightly shorter and specializes in touch; the back pair is slightly longer and specializes in smell. When Aplysia is crawling on the seabed, the pair of tentacles at the back are separated into an "eight" shape and stretched forward diagonally to sniff the surrounding smell. When resting, the pair of tentacles immediately come together and point straight upward, just like the two long ears of a rabbit.

How to make dried sea rabbit fish mixed with cabbage hearts

Ingredients: One dried sea rabbit fish (two pieces), one clove of cabbage heart, four cloves of garlic, and one coriander

Method:

1. Soak the dried sea rabbit in water for 12 hours, changing the water 23 times; 2. After the dried fish is soft, steam it in a pot for 20 minutes; Kitchen China, Kitchen I Dragon

3. After the steamed fish has cooled down, remove the head and bones, and tear the fish meat into pieces by hand; Kitchen China, one-stop kitchen

4. Cut the cabbage heart into shreds, Pound the garlic into minced garlic and chop the coriander and set aside; 5. Add cold soy sauce, balsamic vinegar, cooking wine, sugar, monosodium glutamate and sesame oil to the minced garlic, mix well, and let stand for 10 minutes;

6. Shred the dried fish, Mix cabbage heart and coriander, add the prepared bowl juice, mix well.

Warm Tips

1. The soaking time of dried fish varies depending on the softness and hardness of the dried fish. Soak until the dried fish becomes soft, but be careful not to oversoak, which will affect the taste. After steaming, the taste is best when the dried fish is slightly chewy;

2. The garlic mashed into puree has a stronger taste than chopped garlic (I am lazy), soak it in seasoning in advance, you can Let the flavor of the garlic juice fully evaporate into the bowl of juice; 3. There is no need to add salt when it is served cold, because the dried fish itself is already salty enough.

1. Wash the sea rabbit, soak it in warm water for half an hour, then cut it from the side with a knife, take out the ink sac and debris (note, sea rabbits usually have eggs Oh, don’t get rid of it all together)

2. While soaking the sea rabbit, A. cut a small piece of three-layer meat into dices. B. Wash the cabbage and drain it. C. Cut a piece of tofu into strips (or buy fried tofu strips from the market) and fry them. D. Dice the garlic and set aside.

E. Several dried chili peppers (adjust the chili pepper according to personal preference) F. Wash and cut the fresh green garlic and red chili peppers into sections and then cut them into strips

3. Everything is ready

4. Pour some blended oil (depending on the amount of vegetables) into the pot. When the oil is hot, add diced garlic and dried chili peppers. Stir-fry for a few times (it will be enough before it changes color and smells fragrant). Add three layers of diced meat and stir-fry. fragrant.

5. Add the washed and soaked sea rabbit, cabbage, and fried tofu strips, stir-fry together, and cover the pot.

6. After three minutes, add salt and chicken essence, and continue stewing.

7. After almost twelve minutes, it’s almost done. Add the fresh green garlic and red garlic. Chili Strips

Question 7: How to make delicious pen-tube fish. Pen-tube fish, also known as sea rabbit, is usually served as a whole dish and is suitable for cooking methods such as mixing, boiling and stir-frying. Ready to serve. When cooking pen-tube octopuses, they are always served with their heads attached to the dish, emphasizing the beauty of the body. Therefore, chefs are always careful when blanching them to prevent them from turning around or breaking...(expand)

Ingredients

Main ingredients

Pen tube fish

250g

Accessories

Leek moss

Appropriate amount

Chili

Appropriate amount

Salt

Appropriate amount

Shaoxing wine

Appropriate amount

Green onion

Appropriate amount

Sweet noodle sauce

Appropriate amount

Steps

1. Mix it Remove the tendons on the back of the tail.

2. Separate the tentacles and remove their eyes. Okay, you can eat it without washing anything else.

3. Cut the leek into sections, slice the green onions, and wash the peppers.

4. Heat the pot, add onions and saute until fragrant.

5. Pour in the pen tube fish.

6. Add a little Shaoxing wine and a spoonful of sweet noodle sauce, and stir-fry until the fish changes color.

7. Pour in the chives and chili.

8. Stir-fry, add a little salt and chicken essence, stir evenly and serve.

Tips

1. There is no need to dig out the internal organs of the pen tube fish. You only need to remove a plastic-like tendon on the back and the eyes wrapped in the tentacles.

2. Add sweet noodle sauce to taste.

3. Add a little Shaoxing wine to remove the fishy smell.