Cooking and efficacy: Jianpi recipe, Buqi recipe, Malnutrition recipe, Qingre Quhuo recipe.
Taste: Sauce flavor technology: sauce burning
Preparation of roasted rabbit meat with lettuce;
Ingredients: rabbit meat (wild) 1000g.
Accessories: lettuce 300g.
Seasoning: 50g bean paste, 5g dried tangerine peel, 5g cinnamon, 3g fennel, 3g galangal, vegetable oil 100g ginger 10g onion 15g cooking wine 15g soy sauce 15g sugar, and salt.
Teach you how to cook roast rabbit meat with lettuce. It's delicious to cook roast rabbit meat with lettuce.
1. Peel the hare, remove viscera and impurities, slaughter the head and feet, and then rinse;
2. Cut the hare into strips 5 cm long and 0.5 cm wide, and then wash the blood with clear water;
3. Peel the lettuce, wash it and cut it into hob blocks;
4. Put the wok on a big fire, add oil, cook until it is 70% cooked, add rabbit meat strips, bean paste, soy sauce, pepper, refined salt, ginger and onion, and stir-fry until the sauce is fragrant;
5. Add fresh soup (submerged rabbit meat) and boil;
6. Add cooking wine and all remaining spices;
7. Switch to medium fire until the rabbit meat is eight ripe;
8. Burn the lettuce until the meat is rotten and the soup is thick, add monosodium glutamate and eat it out of the pot.
Tips-Health Tips:
1. Spleen and qi, quench thirst and clear heat;
2. Suitable for spleen deficiency, malnutrition, mental fatigue, spleen and stomach yin deficiency, thirst and dry mouth, gastrointestinal fever, vomiting and bloody stool.
Pie-food phase grams:
Rabbit meat (wild): Rabbit meat can't be eaten with duck meat, eggs, chicken, turtle, celery, dried tangerine peel, Pinellia ternata, Sophora flavescens and licorice.
The practice of clove rabbit meat introduces in detail the cuisines and their functions: Sichuan cuisine, youth recipes, elderly recipes, anti-aging recipes, nourishing recipes and health care recipes.
Taste: Salty and umami flavor technology: stewed clove rabbit meat making material: main ingredient: rabbit meat (wild) 1000g.
Seasoning: 3g of fragrant leaves, 5g of cloves, 50g of peanut oil150g of cooking wine, 75g of soy sauce, 0g of salt10g of sugar100g, 5g of monosodium glutamate, 20g of green onions, 20g of ginger, 0g of sesame oil10g, and 20g of sesame oil. Characteristics of clove rabbit meat: color. Teach you how to make clove rabbit meat, how to make clove rabbit meat delicious 1. Slaughtering rabbits, peeling, laparotomy to remove five internal organs, washing away blood, chopping off head and feet, and removing bones;
2. Wash ginger and shallots and pat them loose;
3. Cut the rabbit meat into cubes 1.5 cm square;
4. Put it in a pot and marinate it with soy sauce, cooking wine and onion ginger for 30 minutes;
5. Put oil on the fire, add diced rabbit meat when it is 80% hot, and remove the oil when it is fried to golden brown;
6. Leave 25 grams of oil in the original hot pot, add cloves, smell out, and stir fry a few times;
7. Pour diced rabbit meat into cooking wine, soy sauce, sugar, refined salt, monosodium glutamate and fresh soup, and boil over high fire;
8. Skim off the cover of the floating cover, move to low fire and stew for 15 minutes, then switch to high fire and collect all the juice;
9. Sprinkle with pepper noodles, drizzle with sesame oil, pick up cloves and fragrance, put them out of the pot and put them in a fashion plate.
Tips for making clove rabbit meat: this product has a frying process, and it needs to prepare peanut oil 1500 g or so.
Pie-food phase grams:
Rabbit meat (wild): Rabbit meat can't be eaten with duck meat, eggs, chicken, turtle, celery, dried tangerine peel, Pinellia ternata, Sophora flavescens and licorice.
Braised rabbit meat
1, Ingredients: 3-5kg rabbit (rabbit can also be used), peeled and eviscerated, soaked in bloodless water, cut into three pieces, boiled in water for 5min, fished out, rinsed with clear water and drained for later use.
2. Accessories: onion, ginger, minced garlic, pepper, pepper, cinnamon, dried pepper, soy sauce, balsamic vinegar, cooking wine, monosodium glutamate, refined salt, sugar, coriander, proper amount and peanut oil.
3. Cooking method: ignite, put peanut oil in the pot, and heat it to 80%. Stir-fry pepper and dried pepper thoroughly, stir-fry onion, ginger, garlic and rabbit meat for 5 minutes, add light soy sauce, cooking wine, balsamic vinegar, refined salt and white sugar, stir-fry for 5 minutes, add 1 000 g of water, and then pour into the pressure cooker, star anise pepper. Add proper amount of monosodium glutamate and coriander segments before taking out the pot, and then put them into the pot.
4. Features: fresh and delicious, the rabbit meat is tender and smooth, salty and spicy, rich in nutrition, suitable for all ages.
Rabbit meat is low in fat, high in protein, tender in fiber and easy to absorb. Eating rabbit meat often contributes to tender skin and moist appearance, and is known as beauty meat, especially suitable for ladies.
condiments
1 hare
Methods/steps
After washing the rabbit meat, cut the rabbit meat into pieces of appropriate size, soak it in clear water for 20 minutes, and take out the blood bubbles in the meat;
Boil a pot of boiling water, blanch the soaked rabbit meat to remove dirt and impurities; Remove and drain;
Slice onion and ginger, and put star anise and pepper into a seasoning box;
Put rabbit meat into a pressure cooker; Add onion ginger and seasoning box; Pour half a cup of white wine; Add 1 tbsp soy sauce and a little vinegar; Add a little sugar to taste;
Stew in the pressure cooker for about half an hour, turn off the fire and let off the gas, then boil, add some salt and soy sauce, sprinkle with coriander and take out.
end
Matters needing attention
Rabbit meat has a special fishy smell. Adding liquor, onion ginger, star anise, pepper and a little sugar can effectively remove the fishy smell and make rabbit meat more delicious.