Ingredients: rabbit meat 500g, fresh pepper 100g, Pixian watercress 50g, ginger slices, garlic cloves 100g, a little star anise, salt, monosodium glutamate, salad oil, red oil, cooking wine, etc.

Methods: The rabbits were washed and cut into small pieces, and seasoned with cooking wine and a little salt. Add oil to the pot and cook until it is 90% cooked, stir-fry the rabbit until it is half cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until it is cooked, and add monosodium glutamate to the pot. Features: fresh and tender, spicy and refreshing.

Jumping rabbit

The raw materials are a rabbit, a few onions, a little pepper and seasoning. The main process is to put the slaughtered rabbits into water to remove blood, and then put onions, a little pepper, spices and rabbits into a clear water pot and cook them slowly with low fire. When the rabbit skin is soft, you can cut the rabbit into pieces the size of the first middle finger, and then you can put it on the plate. The seasoning for dipping is mainly fresh sea pepper, with garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar and chopped green onion.

Soft cake sauce rabbit:

Ingredients: 200g boneless rabbit meat.

Ingredients: salad oil 80g, sweet noodle sauce 30g, pickled ginger 15g, asparagus 10g, onion 10g, millet pepper 5g, green pepper 15g, shredded onion 50g, homemade flour cake 100g, and 2 eggs.

working methods

Process 1: Beat 2 eggs into a pot, add 50 grams of flour and 5 grams of salt, and beat into a paste. Heat the pan with low heat, pour the batter into the pan and spread it into cakes for later use;

Step 2: Spread shredded onion and soft cakes into triangles and put them on the edge of the dish, with banana leaves in the middle of the dish for later use. Step 3: Boneless rabbit meat for seasoning. Put a little oil in the pot, stir-fry the sweet noodle sauce in the pot until the fragrance disappears, and stir-fry the rabbit meat with onion, asparagus and green pepper. Then add monosodium glutamate, sugar, sesame oil and water bean powder to thicken, and then take the pot and put it on the banana leaves in the plate to eat;

Preparation of curry rabbit meat

1. Rabbit meat treatment: thaw and wash, and cut the spine in half.

2. Processing of onion and garlic: the onion and garlic are respectively ground by a hole grinder with a 2-3mm disc.

3. Pre-cooking: rabbit meat 100kg, onion 2.3kg, ginger 0.5kg, pepper 50g, bay leaf 50g, water 180kg. Spices (wrapped in cloth bags) are first put into a jacketed pot and boiled with water for 5-7 minutes, and then the rabbit meat is precooked 10- 12 minutes (onion and ginger are replaced every 2 hours; Laurel leaves and pepper granules are changed every 4 hours).

4. Dicing: Cut the rabbit meat into 4-5cm cubes, and wash the meat with hot water for re-inspection.

5. Preparation of curry sauce:

Onion powder 18kg, refined peanut oil 24kg, garlic powder 2.4kg, sugar 4.8kg, curry powder 4.8kg, refined white flour 9 kg, refined salt 7.5kg, yellow rice wine 5.0kg, monosodium glutamate 1kg and broth100kg. Pour refined peanut oil into a jacketed pot and heat it to 160 ~ 180℃, then add chopped green onion and garlic, fry until light yellow, add flour (mixed with the original soup without dough) while it is hot (80 ~ 100℃), and then add stock, sugar, refined salt and coffee. Add monosodium glutamate and yellow wine before taking out of the pot and stir evenly to get curry sauce 156 ~ 160 kg.

Kung pao rabbit meat

Raw materials:

1 50g clean rabbit meat, 50g peanut,10g cooking wine,10g refined salt,15g douban hot sauce, 5g sugar, a little onion and Jiang Mo, 65438 egg white +0 wet corn flour+05g peanut oil.

Production method:

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

2. Put the peanuts in a bowl, soak them in boiling water for 5 minutes, and remove them and peel them. Sit in a wok, inject 100g peanut oil, add peanuts, fry them in warm oil until they turn yellow, and take them out.

3. Sit in a wok, inject peanut oil, heat it to 50%, add diced rabbit meat, and pour it into a colander.

4. Leave the bottom oil in the pot, add bean paste, cooking wine, refined salt, white sugar and minced onion and ginger, stir-fry until the juice is thick, pour in diced rabbit meat and peanuts, stir well and then take out the pot.

Roasted rabbit meat with onion

Raw materials:

50g of rabbit meat, cooking wine 10g, onion 150g, 5g of sugar, 5g of soy sauce, 30g of fresh soup and proper amount of salt.

Production method:

1. Slice rabbit meat, peel and wash onion, and shred for later use.

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

3. Put shredded onion and pickled rabbit meat into a baking tray, stir well, then put the baking tray into the oven and cook the meat.

Rabbit rice

Raw materials:

Rabbit meat1250g, onion100g, green pepper100g, and rice 500g. 50g olive oil, minced garlic 15g, salt and pepper. A little red flower.

Production method:

1, wash rabbit meat and cut it into small pieces, sprinkle with salt and pepper and mix well; Wash onion and slice; Wash and shred green peppers; Wash and dry the rice for later use.

2. Heat the pan and pour in olive oil. When the oil temperature reaches 60%, add shredded green pepper and stir-fry until soft. Add rabbit meat and stir-fry until the color is the highest. Add minced garlic and onion slices and stir-fry a little. Pour in a proper amount of broth, boil it, add salt and pepper to taste, and simmer until it is cooked and soft.

3. Boil the water in the pot, add rice, salt and safflower, then boil and cook with low heat. When eating, put rice, put rabbit meat and shredded green pepper on it, and pour the original juice.

Stewed rabbit meat with red dates

Raw materials:

400 grams of fresh rabbit meat, 0/5 pieces of red dates/kloc-,and appropriate amounts of cooked lard, onion, ginger slices, refined salt and monosodium glutamate.

Method:

1. Wash the rabbit meat, chop it, blanch it in a boiling water pot, take it out and wash it with warm water; Wash red dates, it is best to remove the core.

2. Wash the pot, inject a little cooked lard, stir-fry the pot with onion and ginger slices when the heat is 40% to 50%, stir-fry the rabbit meat for a while, add red dates, refined salt and appropriate amount of water to boil, and pour the meat and soup into a steaming bowl.

3. Wash the pot, inject a proper amount of water, put the steamed bowl with meat, and simmer for about 1 hour. After the rabbit meat is cooked, pick out the onion and ginger slices and add monosodium glutamate to taste. Serve.

Features: Rabbit meat is tender, cooked and light.

Efficacy:

Rabbit meat has high nourishing value, and its function lies in "strengthening the spleen and regulating the stomach, nourishing yin and promoting fluid production, cooling blood and detoxifying." It has a good curative effect on malnutrition, emaciation and yellow complexion. Rabbit meat is rich in protein, and its cholesterol content is the lowest in meat. Therefore, eating rabbit meat often can not only enhance physical fitness, make muscles plump, delicate and healthy, but also beauty beauty and delay aging. It is a beauty product for young women and should be eaten more.

Tip:

Put the rabbit meat into the pot and stew it with low fire until it is cooked and rotten.

Crystal rabbit meat

Raw materials:

5000g clean rabbit meat, fresh pork leg skin1500g, onion 750g, ginger150g, garlic100g, aniseed 50g, cinnamon 50g, refined salt150g and sugar/kloc-0.

manufacturing method

1. Wash the rabbit meat with clear water for about 6 hours, then with warm water, put it in a boiling water pot for 5 minutes to wash the blood, take it out and shower it with cold water, then cut it into pieces 4 cm long, 2 cm wide and 0.3 cm thick.

2. Take a 1 casserole, first put the onion, ginger (crushed) and garlic at the bottom, then put the rabbit meat, pour the aged yellow wine, put the seasoning bag with aniseed and cinnamon, then add 50g refined salt, sugar and white pepper, cover it, and steam it in a cage for about 150min until the rabbit meat is crisp and rotten.

3. After scraping the hair fat, clean the fresh pigskin, blanch it in a boiling water pot for 5 minutes, take it out and shower, cut it into pieces with a width of 3 cm and 2 cm, stew it in a stew pot until the skin is crisp and rotten, take it out with a colander, chop it into minced meat, pour it into aspic soup, and stew it for about 20 minutes, then filter the skin soup into a clean stainless steel pot, and then pour the rabbit slices in. Add100g refined salt and monosodium glutamate to determine the taste, remove the bottom of the pot from the fire, then take out the rabbit meat in the pot and put it in three large enamel plates respectively. Finally, the aspic juice is filtered into three plates, cooled by air, and put in the refrigerator for about 30 minutes, which will become crystal clear rabbit meat.

4. Cut the crystal rabbit meat into pieces according to the weight, put it in a plate, and serve with garlic, red oil and mustard.

note:

Pay attention to the heat when steaming rabbit meat. It is best to steam rabbit meat until it is crisp and not broken. In addition, all cookware and containers must be scrubbed clean without any impurities, so as to ensure the finished dishes are crystal clear and truly achieve the crystal clear effect.

Tiger skin rabbit meat

Raw materials:

200 grams of clean rabbit meat, 25 grams of water-soaked mushrooms, 25 grams of water-soaked magnolia slices, and 4 eggs. Cooking wine 15g, refined salt 1.5g, corn flour 30g, a little flour, onion 25g, ginger 25g, peanut oil 500g (about 60g), clear soup 350g and soy sauce 5g.

Production process:

1. Pour water into the pot, add the washed rabbit meat and cook for about 20 minutes. Cut the onion and ginger into sections. Wash the water-scented rhythm and water-scented magnolia slices with water.

2. Pour the clear soup into the pot, add a little cooking wine, refined salt, onion ginger and soy sauce, add rabbit meat, and take it out when it is burned to 70% rotten on the fire.

3. Cut the cooked rabbit meat, water-borne mushrooms and water-borne magnolia slices into diced chopsticks. Sit in a wok, add a little peanut oil, add diced rabbit meat, diced mushrooms, Flos Magnoliae slices, cooking wine and refined salt, stir fry for 1 2 minutes, pour the soup into a colander, put it on a plate and divide it into four parts.

4. Put three eggs ke into a bowl, add 15g corn flour and a little salt, and stir well. Sit in an oil pan, heat it, brush a layer of oil in the pan with an oil brush, then pour the egg liquid into the pan, hang it into two round thin egg skins, pour the flour into a bowl, and mix it into a thin paste with clear water.

5. Replace the egg skin with a square with a side length of 4 inches. Put the stuffing in the middle of an egg shell, spread flour paste around it, and grow a rectangular strip with a width of 1 inch from four breads for 5 minutes. Install four according to the above method.

6. Beat an egg into a bowl, add corn flour, stir-fry wine and refined salt and stir into a paste.

7. Sit in a wok, inject peanut oil, heat it to 60%, cover the rabbit with egg lake, fry it in an oil pan until golden brown, remove the net oil, and put it on a plate.

Hot and sour rabbit meat

Raw materials:

300g of rabbit meat, 20g of cooking wine, 500g of soybean oil (the actual dosage is 75g), 25g of starch, 50g of soy sauce10g, 50g of eggs, 25g of balsamic vinegar, 2.5g of refined salt, scallion10g, ginger10g, and pepper/kloc.

manufacturing process

1. Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces.

2. Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose.

3. Heat the wok and put the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry it until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine for seasoning, and steam in a cage.

4. After the soup is filtered, add chicken soup, boil it, remove the foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it and pour it into a bowl filled with rabbit meat.

Boiled rabbit leg

Raw materials:

500g of rabbit hind legs, 50g of pine nuts, 50g of dried chilli 1, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (actually 40g), 25g of cooking wine, 0g of onion10g, 5g of sesame oil10g of ginger slices10g.

manufacturing process

1. Boned rabbit hind legs, cut into long strips, washed, mixed with soy sauce and marinated for 4 hours.

2. Heat the wok, pour in cooked soybean oil, heat it to 30%, put the rabbit leg strips in the wok, fry until golden brown, pour in the colander, drain the oil and pour out the remaining oil.

3. Residual oil of original wok 15g. Stir-fry shallots, ginger slices, garlic, dates, pine nuts and dried peppers, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook over low heat for one hour, and pick out shallots, ginger and garlic.

When eating, every bowl is filled with rabbit meat, dates and pine nuts.

Tu tu rou yuan

Raw materials: 500g of rabbit meat, 50g of cucumber slices15g, 5g of dried laver10g of ham10g of Chinese cabbage100g, 50g of dried tremella, 50g of Tricholoma matsutake, 0/500ml of chicken soup/kloc-0, and parsley.

manufacturing process

1. Rabbit meat is soaked in water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into mud with double knives.

2. Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir evenly to make rock stuffing.

3. Squeeze the mixed stuffing into a 3 cm ball, put it in a boiling water pot, simmer it with slow fire, and take it out. It's too cold.

4. Cut cucumber and ham into elephant-eye slices; Chinese cabbage is limited to help, washed, cut into eye pieces, scalded in boiling water, too cold; Picking, cleaning and slicing birch; Cleaning coriander, and cutting into sections; Soaking daylily in water, selecting and cleaning, squeezing out water, and cutting into sections; Peel onion and ginger, wash and shred; Picking, cleaning and slicing Tremella.

5. After the casserole is cleaned, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, and then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and pine mushrooms, remove the main ingredients and accessories after cooking, and put them in each small bowl.

6, the original soup floating in the casserole, add balsamic vinegar, pepper noodles, sesame oil to make a hot and sour mouth, put the parsley section, boil, and pour it in the rabbit circle of each small bowl.

Braised rabbit meat

Raw materials: 500g of rabbit meat, 50g of canned bamboo shoots, 25g of Tricholoma matsutake, 5g of starch, 50g of oil, 750ml of chicken soup, 2g of refined salt, 0/5g of soy sauce/kloc-,25g of balsamic vinegar, 0.5g of fresh ginger/kloc-,0.5g of pepper noodles and 0/5g of sugar/kloc-.

manufacturing process

1. Cut the rabbit meat into 4cm square pieces, put it in a pot, soak it in clear water for half an hour, remove its fishy smell and red pulp, blanch it in boiling water, wash it, control the moisture, put it in a bowl, add soy sauce, refined salt and cooking wine, mix well, and marinate it to taste.

2. Cut the canned bamboo shoots into water chestnut slices; Soak Tricholoma matsutake, cleaning precipitate, remove pedicels, and cutting into pieces; Picking and cleaning rape, and cutting into elephant eye pieces; Peel ginger, slice it and pat it loose; Peel the onion, wash it and cut it into sections for later use.

3. Heat the wok, add peanut oil and heat it to 40% heat. Put the marinated rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the original oil.

4. Leave a little base oil in the wok, saute pepper, aniseed, onion and ginger slices, pour in the fried rabbit meat, add sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar, add chicken soup, boil it, add monosodium glutamate, adjust the taste, and add pine mushroom slices, bamboo shoots and oil together, and change the fire to crisp and rotten.

Spicy rabbit meat

Raw materials: 200g rabbit meat, 50g eggs, 25g starch 1 0g cucumber slices, 2.5g refined salt, 5g cooking wine10g soy sauce, 5g monosodium glutamate10g ginger10g onion/kloc-0.

manufacturing process

1. Wash rabbit meat, remove fascia, cut it into even slices, put it in a porcelain basin, soak it in clear water for half an hour, remove blood stains after it turns white, drain water, add cooking wine, refined salt, eggs and starch for sizing, and mix well;

2. Heat the pan and pour in peanut oil. When it is 40% hot, pour in rabbit slices and slide until cooked. Pour in a colander to drain the oil, and pour the remaining oil into the oil tank.

3, the net pot is hot, add 25 grams of peanut oil. At 50% heat, add dried red pepper, stir-fry until fragrant, take it out, add Chili noodles, stir-fry until fragrant, add onion slices, ginger slices and cucumber slices, pour in rabbit slices, add refined salt, cooking wine, soy sauce, Chili oil and monosodium glutamate, stir-fry evenly, sprinkle with sesame oil, and take out.