1. Rabbit meat is rich in lecithin, which is indispensable for the development of organs such as the brain and has the function of strengthening the brain and improving intelligence;
2. Regular consumption can protect the blood vessel wall and prevent thrombosis, which is beneficial to patients with hypertension, coronary heart disease and diabetes, and can enhance physical fitness and strengthen muscles. It can also protect skin cell activity and maintain skin elasticity;
3. Rabbit meat contains less fat and cholesterol than all other meats, and most of the fat is unsaturated fatty acids. Eating rabbit meat often can strengthen the body, but it won't get fat. It is an ideal meat for obese patients, and women can keep slim after eating it. Therefore, foreign women call rabbit meat "beauty meat"; Eating free meat often has the function of getting rid of diseases and strengthening the body. Therefore, some people call rabbit meat "health meat";
4. Rabbit meat contains a variety of vitamins and 8 kinds of amino acids necessary for human body, and contains more lysine and tryptophan that human body is most likely to lack. Therefore, eating rabbit meat regularly can prevent the deposition of harmful substances, make children grow up healthily, and help the elderly to prolong their lives.
1, spicy diced rabbit
Food ingredients
A rabbit (weighing about 500g), 70g of Chili oil, 20g of soy sauce and lobster sauce, 0g of sugar 10g, 45g of onion, 2g of refined salt, monosodium glutamate and 2g of pepper noodles.
Gourmet practice
1. Wash rabbit meat, put it in a boiling pot and cook it, take it out and let it cool, and chop it into 2 cm cubes with a knife; Dice the scallion; Douchi is pressed into bean paste with a knife on the menu.
2. Put Chili oil, soy sauce, lobster sauce, sugar, refined salt, monosodium glutamate and pepper noodles into a bowl and mix well to make juice. Pour it on the diced rabbit and mix well. Finally, add chopped green onion and mix well.
Gourmet special
Spicy and thick, fresh and delicious.
2, auricularia yuba rabbit soup
Raw materials:
Auricularia auricula 10g, yuba 1g (about 120g), 2 slices of ginger, Lycium barbarum 10g and 250g of rabbit meat.
Exercise:
Soak yuba and auricularia auricula in clear water respectively, wash, and cut yuba into sections; Wash ginger slices and medlar; Wash rabbit meat and cut into pieces. Take oil pan, add ginger slices, saute until fragrant, avoid meat, add appropriate amount of water, add auricularia auricula, yuba and Lycium barbarum, simmer and season. Drink soup and eat all ingredients, 1 ingredients every day, and 7 consecutive days is 1 course of treatment.
3. Eucommia ulmoides walnut rabbit soup
material
200 grams of meatless meat, 30 grams of Eucommia ulmoides, 30 grams of walnut kernel, and 2 slices of ginger.
working methods
(1) Wash-free meat and chop-free; Cleaning Eucommia ulmoides Oliv. and Rhizoma Zingiberis Recens; Walnut kernels have been scalded with boiling water.
Take off your clothes.
(2) Put all the materials into a pot, add a proper amount of water, boil with strong fire, and stew with low fire for 2-3 hours to taste.
efficacy
Tonify kidney and essence, nourish blood and blacken hair.
indicate
Early whitening of hair and beard belongs to deficiency of kidney essence, with symptoms of soreness of waist and knees, dizziness and tinnitus, and emaciation of bones and muscles. It can also be used for hypertension.
To annotate ...
The changes of body surface often reflect the ups and downs of visceral function in the body. Beard hair turns white early because of kidney deficiency and less blood, which can not nourish beard hair. This soup mainly nourishes the kidney, nourishing yin and blood. The rabbit meat in the soup is sweet and cool, which has the functions of nourishing the middle warmer and nourishing yin. The Classic of Materia Medica says that it can "tonify the middle warmer and qi and blood." Eucommia ulmoides Oliv Sweet and warm, it has the functions of nourishing liver and kidney, strengthening bones and muscles and lowering blood pressure. This product contains Eucommia ulmoides gum, glycoside, alkaloid, pectin, fat, resin, organic acid, ketose, vitamin C, aldose, chlorogenic acid and other ingredients. Experiments show that Eucommia ulmoides Oliv. It has the effects of lowering blood pressure, reducing the absorption of cholic acid, calming and diuresis. Walnut, also known as walnut, is sweet and warm, and has the function of tonifying kidney and strengthening yang. "Herbal Diet" says that "a constant service makes people eat it, and the flesh and blood are delicate, smooth and shiny, and it will be blackened." Although this product is rich in fatty oil, it can be used with Eucommia ulmoides Oliv. Combined with decoction, it can tonify kidney yin and kidney yang, blacken hair and strengthen body, lower blood pressure and strengthen tendons.
Precautions and taboos
This soup is not suitable for people who have a cold and fever.
4. Leng Tu diced
Materials:
Half a rabbit (about a catty) cooking wine, ginger, soy sauce, chives, millet spicy, garlic, homemade red oil.
Exercise:
1, first boil a pot of water, then add ginger slices, cooking wine and oil (not red oil) and half a rabbit (don't chop it, just put it in the pot if it is big enough).
2. When the rabbit meat changes color and the blood boils completely, turn off the fire, cover it, take it out for 10 minutes, cool it, and dice it.
3. Prepare seasoning: Chop millet, coriander and garlic, add soy sauce and homemade red oil and mix well, then pour it on diced rabbit and mix well.
5, sauce spicy rabbit head
Final result
Main ingredients:
1, rabbit head (I won't show you its PP here because the shy rabbit head scares you).
2, a spoonful of bean paste.
3, two spoonfuls of Chili powder (can be increased or decreased according to personal preferences).
4, a spoonful of pepper powder.
5. Salt water.
Exercise:
1, clean the rabbit head and soak it in salt water for half an hour until it becomes soft.
Take it out and put it on a plate for use.
2. Leave about a tablespoon of salt water in the pot to boil, and stir-fry the watercress over low heat.
3. Stir-fry the pepper and pepper powder for about half a minute and stir-fry the rabbit head.
4. Stir-fry until the marinade is dry and serve.
6, lotus leaf spicy rabbit roll
Raw materials:
Rabbit meat, soy sauce, lobster sauce, sugar, shallots, cucumbers, salt, mushroom essence, pepper noodles, pickled peppers and diced red peppers.
Method:
1. Wash rabbit meat, put it in a boiling pot and cook it, take it out and let it cool, and chop it into 2 cm cubes with a knife;
2. Dice the shallots; Chop the lobster sauce slightly, dice the pickled pepper and dice the small red pepper.
3. Put the oil in the pot and stir-fry the pickled peppers to get Chili oil. Stir-fry diced peppers and fermented beans until fragrant, and add diced rabbits. Stir-fry soy sauce, sugar, salt, mushroom essence and pepper noodles, then turn off the heat. Serve it on a plate.
4. Spread the lotus leaf cake, roll it into a proper amount of spicy rabbit diced and insert it into cucumber strips, wrap it with cut green peppers, and decorate it with cucumber slices and pepper flowers.
7, burnt salt rabbit slices
raw material
300g of fresh rabbit meat. Ingredients: 2 eggs and 40 grams of flour. Seasoning: cooked lard 1000g (actual dosage 75g), refined salt 5g, monosodium glutamate 0.5g, cooking wine 25g, chopped green onion 5g, pepper powder 0.5g, wet starch 25g and sesame oil 5g.
manufacturing process
1. Wash the fresh rabbit meat, remove the fascia, obliquely cut it into thin slices with a length of 3cm, a width of 2cm and a thickness of 0.3cm, put it in a bowl, add cooking wine, monosodium glutamate and refined salt, grab it evenly and marinate it for 3min.
2. Put the flour, eggs and wet starch into a large bowl, stir well and make a paste. Pour in the marinated meat-free slices and hang them evenly.
3. Put the wok on the fire, add the cooked lard and heat it to 60%. Put the non-paste meat slices into the oil pan one by one. When the surface is fried to light yellow, pour them into a colander to drain the oil.
4. Leave a little oil in the wok and enlarge the fire. Stir-fry the rabbit meat slices, sprinkle with chopped green onion and pepper powder, pour in sesame oil, and serve after several times.
trait
This dish is light yellow in color, soft inside and crisp outside, spicy and delicious.
8. Spicy black bean fragrant rabbit
Features: slightly spicy and delicious, and the juice is mellow.
Ingredients: rabbit meat
Accessories: Douchi, Lentinus edodes, potatoes, pork belly and green pepper.
Seasoning: salt, sugar, soy sauce, vinegar, pickled pepper sauce, cooking wine, onion, ginger, garlic, starch and sesame oil.
Exercise:
1. Wash rabbit meat and cut it into pieces, shred mushrooms and green peppers, shred potatoes and pork belly, put rabbit meat and pork belly together in a pot, add cooking wine, soy sauce, salt, onion, ginger and garlic and mix well for later use;
2. Ignition in the pot, add oil, stir-fry the marinated pork belly and rabbit meat when the oil is hot, and take it out when the discolored noodles are cooked;
3. Add a little oil to the pot, saute pickled pepper sauce and fermented soybean, then add dried tangerine peel, mushrooms and green pepper slices, stir-fry for a while, then pour rabbit meat and pork belly, add appropriate amount of boiling water, add soy sauce, sugar, vinegar and seasoning, pour into the pressure cooker for 8 minutes, then pour into the wok, add potatoes, stew potatoes, collect juice, thicken water starch, and pour sesame oil out of the pot.
9. Barbecue rabbit legs
Raw materials:
Rabbit leg is about 300g, Jiang Mo 50g, chopped green onion100g, chopped green onion 50g, chopped coriander 50g, diced red pepper 50g, diced green pepper 50g, and a small packet of Wang Zi steamed bread.
Seasoning:
50 grams of pepper noodles, 20 grams of pepper noodles, 0/0 grams of salt, 0/0 grams of monosodium glutamate/kloc, 5 grams of chicken essence, 2 grams of sugar, 30 grams of cumin powder, 0/00 grams of yellow rice wine/kloc, 5 grams of pepper, 0/00 grams of red oil/kloc, and 20 grams of sesame oil.
Exercise:
1. Thaw and wash the rabbit leg, season it with a cross knife, then mix chopped green onion, chopped ginger onion, chopped coriander, diced green pepper, 5g salt, yellow wine, pepper and pepper noodles, pour them into the rabbit leg, and marinate for 20 minutes.
2. Put the pot on fire, pour the salad oil, when it is 70% hot, add the rabbit leg and fry for 5 minutes on low heat until the rabbit leg is dark red and tender, and control the oil.
3. Add red oil, Chili noodles, cumin powder, monosodium glutamate, chicken essence, 5g salt, sugar and butter, stir fry, add fried rabbit legs and stir fry evenly, add steamed bread and push it around, and pour sesame oil on it. Serve.
10, North Sichuan Rabbit
Raw materials:
Fritillaria cirrhosa 100g, rabbit 1. Seasoning: refined oil 100g, garlic 5g, ginger 5g, onion 5g, pepper 5g, monosodium glutamate 15g, chicken essence 20g, cooking wine 20g and white soup 2g.
Production method:
(1) Cut ginger and garlic into 2 mm thick nail slices, and cut onion into horse ears.
(2) Slaughter the rabbit, remove its hair, viscera, head and feet, cut it into 4 cm square pieces, dip it in the soup pot and pick it up.
(3) Put the wok on fire, add oil and heat it, add ginger and garlic slices, onion and rabbit meat, stir-fry until fragrant, add white soup, add monosodium glutamate, chicken essence, pepper, cooking wine and Fritillaria cirrhosa, cook for 10 minute, skim off all the floating foam, take out the pot and put it into the basin, and then go on stage.
Note: This is the practice of rabbit meat hot pot in northern Sichuan.
1 1, rabbit meat soup with soybean and scallop
working methods
(1) Wash (peel) soybeans and water chestnuts, soak ginger Yaozhu in clear water, wash rabbit meat and cut into pieces.
(2) Put the soybeans, horseshoes and ginger into a pot, add a proper amount of water, boil with strong fire, add rabbit meat, cook with slow fire for 3 hours, and season for later use.
explain
This soup focuses on nourishing spleen and kidney yin and relieving deficiency and heat. The rabbit meat in the soup is sweet and cool, which has the effect of nourishing the middle and nourishing the yin. "Notes on Materia Medica" says that it can "replenish middle energizer and replenish blood." The Reference of Edible Materia Medica says that it can "cure heat and quench thirst." Jiang Yaozhu, also known as scallop, is sweet and salty, and has the functions of nourishing yin and tonifying kidney, strengthening spleen and harmonizing middle energizer. Materia Medica says that it can "reduce qi and middle energizer, benefit the five internal organs and cure thirst." The theory of seeking the original in materia medica has the function of "nourishing true yin and stopping urine" Soybean is sweet, has the functions of invigorating spleen and stomach, nourishing blood and harmonizing stomach, and is rich in protein, so it is a very nutritious food. Horseshoe tastes sweet and cold, and has the functions of clearing away heat and promoting fluid production, cooling blood and detoxifying. "Notes on Materia Medica" says that it can "invigorate qi and promote digestion, clear away heat and promote fluid production." Combined with decoction, it nourishes kidney, nourishes yin, relieves deficiency and heat, strengthens spleen and stomach, benefits yin and blood, and plays the role of nourishing yin, reducing fever, nourishing blood and harmonizing.
Note: This soup is not suitable for people with spleen-stomach deficiency or cold-dampness constitution.
12, Kung Pao rabbit diced
Practical speculation
Sichuan cuisine menu
Other livestock are the main components.
Wei Xing spicy
Cai Cheng hot dishes
Raw materials:
500 grams of rabbit meat, fried peanuts, eggs, bamboo shoots, dried peppers, prickly ash, sugar, vinegar, salt, monosodium glutamate, soy sauce, starch, peanut oil, onion ginger, cooking wine.
working methods
1. Dice rabbit meat and add salt, egg white and starch for sizing; Cut dried Chili into small pieces, dice bamboo shoots, slice onion and ginger.
2. Take out the rabbit oil and peel the fried peanuts; Take a bowl and add soy sauce, sugar, vinegar, monosodium glutamate, salt and wet starch to make a sauce.
3, leave a little oil in the pot to heat, add onion ginger, pepper, pepper and stir-fry, cook wine, add bamboo shoots and stir-fry, pour sauce and rabbit meat and stir well, sprinkle with peanuts and take out the pot.
It is sweet, sour and spicy with a long aftertaste.
13, boiled rabbit leg
Composition:
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.
Features:
Jujube juice is bright, pine nuts are fragrant, and rabbit meat is sweet and spicy.
Operation:
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.
14, Huaren Rabbit
Cooking Sichuan cuisine
The characteristics of Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny. The flower kernel is crisp and fragrant, the rabbit meat is tender, the color is red and bright, tender and crisp, spicy and delicious, and the flavor is unique.
The raw materials are cooked rabbit meat 1 50g, lobster sauce15g, crispy peanut kernel 50g, white sugar10g, chopped green onion 20g, Chili oil 30g, pepper powder10g, monosodium glutamate1g, and Shanxian County.
Cut rabbit meat with flower kernel into pieces
1. Heat the oil in the wok to 30% heat, add Danxian watercress (chopped) and stir-fry until fragrant, and add lobster sauce (chopped) and stir-fry until sauce is ready for use;
2. Cut the cooked rabbit meat into cubes with a square of 1.3 cm, put it in a bowl, add Sichuan salt, monosodium glutamate, chopped green onion, Chili oil, douban douchi sauce, cooked sesame seeds, white sugar, mashed garlic water, sesame oil and pepper powder, and sprinkle crispy peanuts evenly to serve.
Matters needing attention
First, rabbit meat should not be overcooked, cooked, shaped and tender.
Second, peanuts must be peeled and fried, pay attention to the heat, and don't fry.
15, stewed yam rabbit
Main materials:
500 grams of rabbit meat, 4 grams of yam, 5 grams of medlar, five yuan of meat.
Composition:
A little salt, monosodium glutamate and soy sauce.
How to do it:
1. Cut the rabbit meat into small pieces, put it into a stew pot with yam, medlar and meta meat, add appropriate amount of boiling water and stew for 3 ~ 4 hours.
2. Add salt, soy sauce and monosodium glutamate when eating.
Features: The soup is reddish in color and delicious.
Medicinal value:
Rabbit meat is spicy and flat; Lycium barbarum and Chinese yam are sweet and flat. This product can tonify middle warmer, invigorate qi, moisten lung and stomach, tonify spleen and kidney, and stop diarrhea. It is suitable for patients with weakness of spleen and stomach, loss of appetite, nocturnal emission due to kidney deficiency, soreness of waist and knees, dizziness, cough, thirst or diabetes, but it is not suitable for pregnant women.
16, rabbit waist hot spicy dip
According to your hobbies, you can increase or decrease the types and dosage of raw materials.
Meat dishes:
Rabbit waist 50g hairy belly 50g eel 50g pig throat 50g
Vegetarian dishes:
80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of cabbage > 50g of cauliflower, 80g of cabbage head >
Seasoning >:
250g butter and 100g vegetable oil; Rock sugar 10g pepper 5g; 20g of mash, 20g of Shaoxing wine > ginger rice10g of refined salt10g; Weeding 10g tremella 10g >: Chili noodle 250g fresh soup 1500g.
Manufacturing sequence
1, making brine. Put the wok on the fire, burn the vegetable oil until it is half-cooked, and then put it into Pixian bean office (the first essence)? Cai Zheng? Add ginger rice and pepper and stir-fry until fragrant, then serve fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.
3. Thermal system. Put the salt water pot on the fire and keep it boiling. Cook all kinds of dishes with skewered bamboo sticks, and cook according to the heat of different dishes. 4. Dip in and eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.
Frequently asked questions and solutions:
The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the temperature, there will be no problem of being unfamiliar.
17, cold food rabbit
Main ingredients:
Seedless (preferably boneless, I'm lazy)
Ingredients: oil, ginger, onion, pepper, dried tangerine peel (according to personal habits), dried sea pepper (according to personal habits), salt, sugar, vinegar (according to personal habits) and soy sauce.
Exercise:
1. Wash and dice the rabbit meat (the size is determined by yourself, generally 2.5CM, because it will shrink after frying). Chop ginger slices, cut green onions into sections, put them together in a bowl, add a little oil and salt, and mix well. The taste is reserved.
2. Heat the oil and add pepper, ginger and chopped green onion (if you want to eat spicy food, add chopped sea pepper, if you want to eat dried tangerine peel, add dried tangerine peel, if you like both, put them together).
3. When the ginger onion (sea pepper) is heated until it is fragrant, pour in a yard of diced rabbit meat, add soy sauce, sugar and vinegar according to personal taste, and stir-fry until it is dry in water (the degree of dryness varies from person to person, and I don't like it too dry).
Serve when it's cold (you can eat it while it's hot). Actually, you can add garlic, depending on your personal preference. You don't have to do anything when cooking, just do whatever you want. Sometimes the materials are not enough, so you can eat and enjoy the process with ready-made food.
18, Pixian watercress stir-fried spicy rabbit diced.
Exercise:
1. Cut the rabbit meat into small pieces and fry it in the pan until golden brown;
2. Restart the pot. When the oil is hot, add dried Chili, Zanthoxylum bungeanum, onion, ginger, garlic, Pixian watercress and broken flowers and stir-fry until fragrant;
3. Add rabbit meat and fry for 3 minutes.
19, spicy diving rabbit
1) The rabbit meat should be tender, diced and marinated with salt, onion, ginger and garlic for 5 minutes.
2) Stir-fry the rabbit meat with 80% hot oil, add 1 tbsp cooking wine to remove the fishy smell, and take out the rabbit meat for later use.
3) Add pepper and dried pepper into the hot oil, add chopped onion, ginger and garlic, add a spoonful of bean paste and stir-fry until fragrant red oil.
4) Add water to boil, and then add rabbit meat.
5) Mix the fruit juice, 2 tbsp soy sauce, 1 tbsp chicken essence, 1 fense sugar and white pepper, and pour into the pot.
6) Cover the lid and simmer for 8 minutes.
7) Stir-fry lettuce and oil wheat vegetables for not too long.
8) Put the rabbit meat, lettuce segments and oil wheat vegetables on the platter and sprinkle with dried Chili powder, pepper and white sesame seeds.
9) Burn some hot oil and pour it on!
20. Boiled rabbit
Serve the ingredients first
Potato chips and dried bamboo shoots in Tianmu Mountain
perfume
Pickled ginger, pickled pepper, pickled garlic, red pepper, pepper and dried pepper.
Dice half a piece of rabbit meat and drain the blood.
working methods
1, saute the spices in the oil pan, add one or two high-alcohol liquor (I soak in chinese wolfberry wine) and stir fry (you can marinate the diced rabbit with cooking wine, salt and pepper powder for 20 minutes in advance, but you didn't come in a hurry yesterday, because a friend came to dinner, which saved this step);
2. Stir-fry until the color changes, add potatoes and dried bamboo shoots, stir evenly, add water (no main ingredients), add a spoonful of oyster sauce, bring the water to a boil, cover and cook for more than ten minutes on medium heat, open the cover, add salt and turn over, and cook for another five minutes.
There is no need to add chicken essence, because rabbit meat is delicious.
Those who like peppers can put more.
You can add a few drops of dd, such as noodles or rice flour, and put it directly into the soup after boiling, so you don't need to cook it again.