1. Rabbit meat is suitable for frying, roasting, stewing and other cooking methods. It can be braised in brown sauce, steamed in powder and stewed in soup, such as sweet potato rabbit meat, pepper hemp rabbit meat, steamed rabbit meat in powder, spicy rabbit slices, fresh shredded rabbit meat balls and mushroom soup.

2. Cooking without meat with other foods will echo the taste of other foods, so there is a saying of "hundred flavors of meat";

3. Rabbit meat is tender, and there is almost no tendon in the meat. Rabbit meat must be cut along the fiber line, so that after heating, the shape of the dish can be kept neat and beautiful, and the taste of the meat is more tender. If it is not cut properly, the rabbit meat will become crumbs after heating, and it is not easy to rot;

4. Rabbit meat is cool and should be eaten in summer;

5. The method of rabbit meat tonic soup mainly used for treating deficiency of qi and blood or malnutrition is as follows: wash120g rabbit meat, then add 30g of codonopsis pilosula, 30g of yam, 30g of jujube, and 5g of medlar15g of water, and steam until the rabbit meat is cooked. Served with meals twice a day.

Precautions: Rabbit meat is cold, and vomiting and diarrhea caused by spleen and stomach deficiency are not suitable for use. Rabbit meat can't be eaten with chicken heart, chicken liver, otter meat, orange, mustard and nail fish.

Classification of rabbit meat

According to the processing methods, it can be divided into pickled products (fragrant rabbits, preserved rabbits and salted rabbits), sauce products (spiced rabbits, spicy rabbits, cumin rabbits, flavored rabbits, roasted rabbits, Zhangcha rabbits, spicy rabbits, sauce rabbits, fragrant rabbit ribs, flavored rabbit legs, diced rabbits and crispy rabbits) and smoked products (fragrant rabbits and roasted rabbits).

One: rabbit hotpot

The main ingredient is 750 grams of clean rabbit meat.

Accessories: 500g of Chinese cabbage, 250g of wet vermicelli, 25g of Shaoxing wine stick, 0/0g of salt/kloc-0, 2 slices of ginger, 50g of cooked soy sauce, 50g of spicy soy sauce and 0/000g of fresh soup/kloc-0.

Method:

(1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, wash it with clear water, then put it in a wok, add 1500g of clear water, onion and ginger slices, cover the pot, boil it, skim off the floating foam, and stew it with wine until the rabbit meat is cooked.

(2) Cut the cabbage into 5 cm long strips, put them in a boiling water pot and take them out after cooking. Wash wet vermicelli.

(3) First, put the cabbage and vermicelli into a hot pot, then add the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup 1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and bring to a boil. Attached 1 sauce cooked soy sauce and spicy soy sauce for dipping.

Two: osmanthus rabbit meat

Raw rabbit meat 150g, vinegar 5g, cooked peanut oil 50g (actual dosage 60g), baking soda 2g, refined salt 1g, eggs 50g, cooking wine 10g, starch 15g, monosodium glutamate 1g, flour 5g and scallion.

manufacturing process

(1) Rabbit meat is soaked in clear water, fished out, dried, cut into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put into a porcelain bowl, soaked in water with baking soda powder for 30 minutes, then rinsed twice with cold water, wrapped in clean gauze, squeezed out floating water, and marinated with cooking wine and soy sauce. Using flour, you can get the green body of osmanthus rabbit meat.

(2) Both green onions and ginger are cut into filaments; Knock the eggs into a bowl, add starch and beat well. Take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, white sugar, osmanthus fragrans, monosodium glutamate and sesame oil, and mix well to make a salty and sweet sauce. Osmanthus rabbit meat

(3) Heat the wok, and add the cooked peanut oil. When the wok is heated to 50%, evenly drag the rabbit slices and flour into an egg paste, fry them in oil until golden brown, pour them into a colander, and drain the oil.

(4) After cleaning the original wok, add 25g of cooked peanut oil, heat it, add shredded onion and ginger, stir fry, pour the fried rabbit slices, put them into the prepared sauce, cook them, stir fry, pour vinegar along the wok, stir fry, and sprinkle the remaining sesame oil.

Features golden color, fresh and tender rabbit meat, salty and sweet, sweet and sour.

Three: Rabbit meatballs

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 clear water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into paste 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) Mix the stuffing evenly, squeeze it into 3 cm balls, blanch it in a boiling water pot, take it out and let it cool.

(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 matsutake slices. After cooking, take out the main and auxiliary materials and put them in each small bowl. (6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper noodles and sesame oil to make a hot and sour mouth, put the parsley section on it, boil it, and pour it into the rabbit balls in each small bowl.

The soup is milky white, the meatballs are tender and waxy, and the taste is delicious.

Four: Boiled rabbit legs

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 (actual consumption is 40g), 25g of cooking wine, 0/0g of onion/kloc-0, 5g of sesame oil/kloc-0, and ginger slices/kloc-0.

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 to 30%, put the rabbit leg strips into the wok, fry until golden brown, pour in the colander, drain the oil, and pour out the remaining oil.

(3) The remaining oil in the original wok is 15g. Stir-fry the onion, ginger slices, garlic, jujube, pine nuts and dried chili, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook for one hour with low fire, and pick out the onion, ginger and cooking wine.

(4) When eating, put rabbit meat, dates and pine nuts in each bowl.

Features are bright jujube juice, fragrant pine nuts and sweet and spicy rabbit meat.

Five: Fried rabbit meat.

Raw materials: clean rabbit meat 300g, cooked peanut oil 500g (actual dosage 75g), peanut kernel 75g, starch 30g, egg white 50g, monosodium glutamate 1g, refined salt 3g, garlic slices 10g, vinegar 1g, sesame oil 10g, and onion slices.

manufacturing process

(1) Cut rabbit meat into 1 cm square cubes, put them in a porcelain bowl, add egg white, refined salt, starch and 5g sesame oil, stir well and set the size.

(2) Soak peanuts in warm water, peel them, put them in an oil pan, fry them until golden brown, take them out, put them in a bowl, sprinkle a little salt and mix well.

(3) Add refined salt, monosodium glutamate, balsamic vinegar, starch and 5g sesame oil into a small bowl to make seasoning sauce.

(4) Heat the wok, add the cooked peanut oil, when the wok is heated to 30%, add the diced rabbit meat, spread it out, slide it out, and drain the oil. Leave 50g base oil in the original wok, add onion slices, garlic slices and Jiang Mo, stir-fry until fragrant, add diced rabbit meat and peanut kernels, boil out the sauce mixed with seasoning powder, and stir-fry the roasted sesame noodles.

Features peanut crisp, rabbit meat tender and easy to absorb.

Six: 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 grassy 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) cutting the canned bamboo shoots into water chestnut blocks; 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. Braised rabbit meat

(3) Heat the wok, add peanut oil, heat it to 40%, put the pickled rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the crude 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, white sugar, refined salt, soy sauce and balsamic vinegar, add chicken soup, boil, add monosodium glutamate, adjust the taste, and add the matsutake slices, bamboo shoots and oil together until crisp.

The special color is red sauce, the meat is rotten and delicious, salty and sweet, sweet and sour.

Seven: roast rabbit meat

Raw materials: 300g of cooked rabbit meat, refined salt 1 g, 5g of pepper noodles, 5g of soy sauce, 5g of Chili sauce15g, Jiang Mo10g, sliced chopped green onion10g, chicken soup150ml, and sliced garlic. manufacturing process

(1) Cut the cooked rabbit meat into strips 6 cm long and 1.5 cm wide.

(2) Heat a wok, add cooked chicken oil to 60% heat, add onion slices and garlic slices, stir-fry until fragrant, add rabbit meat strips, Chili sauce, pepper noodles, soy sauce, refined salt and chicken soup, skim the floating foam after boiling, stir-fry with low heat until the rotten gravy is almost thick, add monosodium glutamate and sesame oil, and thicken with wet starch.

Features salty, spicy and delicious, easy to digest.

Eight: spiced rabbit meat

Raw materials: clean rabbit meat 1 kg, clear soup 200g, pepper, aniseed, refined salt, sugar, monosodium glutamate, onion 20g, ginger slices10g, cooking wine 20g, red soy sauce10g, sesame oil10g, cooking wine 20g.

Practice (1) Wash the rabbit meat, chop it into several pieces and put it in a bowl. Boil five spices with pepper, aniseed, cinnamon, salt and a little water, pour them into rabbit meat and marinate for one night, take them out, and mix them with red soy sauce before cooking.

(2) Bring the pot to a high fire, add oil and heat it to 90%, and then fry the rabbit until golden brown.

(3) Add clear soup and rabbit meat to the casserole (based on the rabbit meat), then add aniseed, pepper, sugar, soy sauce, onion, ginger and cooking wine, first boil it with strong fire, then stew it with low fire for about 1 hour, add monosodium glutamate, and collect the juice with medium fire. Pour in sesame oil, cut into small pieces and serve.

Features red and bright color, soft and rotten meat.

Nine: stewed rabbit meat with red dates

Raw materials: fresh rabbit meat 400g, red dates 15, 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.

Ten: rabbit meat and bitter gourd

Ingredients: bitter gourd 150g, rabbit meat 250g, onion 50g, carrot 50g, fragrant leaves 1, dried pepper, dried orange peel (dried orange peel), prickly ash granules, refined salt, tomato sauce and flour.

Features: The dishes are pleasing to the eye, soft, tender and bitter.

Operation: 1. Wash rabbit meat, slice, wash bitter gourd, remove seeds, shred, wash carrot, cut into octagonal flowers, peel onion, wash and shred.

2. Mix the sliced rabbit meat with salt and pepper, dip it in flour, stir-fry in oil pan until golden brown, and drain.

3. Put the wok on the fire and add a little oil. When the oil is hot, add shredded onion, carrot slices, shredded bitter gourd, dried pepper, fragrant leaves and pepper. Stir-fry until half-cooked, add the fried rabbit slices, add tomato sauce and simmer on low heat.

Eleven: Siraitia grosvenorii stewed rabbit meat

Ingredients: 1 Siraitia grosvenorii, 300g rabbit meat, 100g lettuce, 1 ginger, 1 onion, 300g fresh soup; Salt 4g, monosodium glutamate 3g, cooking wine 10g, soy sauce 10g.

Production: 1, peeled lettuce, cut into pieces of about 3 cm; Slice ginger and shred onion.

2. Wash and break Siraitia grosvenorii; Wash the rabbit meat and cut it into 3 cm square pieces.

3. Put oil in the wok. When it is 60% hot, add ginger and scallion until fragrant. Add rabbit meat, Siraitia grosvenorii and lettuce and stir fry.

4. Add fresh soup and all seasonings and cook until the rabbit meat is cooked.

Spicy rabbit meat

Korean cuisine is characterized by red and yellow, spicy and tender, and the cake is as thin as yarn.

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.

4. When eating, eat with spring cakes at the same time.

Fried rabbit meat with scallion

Zhejiang cuisine is characterized by reddish color, tender meat and fragrant scallion oil.

200 grams of raw and clean tender rabbit meat. Egg white 1, onion 100g. 6 grams of Shaoxing wine, soy sauce 15 grams, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, refined salt 1 gram and 500 grams of cooked lard (about 60 grams).

In the production process, the rabbit meat is cut into thin slices with a length of 4cm and a width of 1.7cm, put into a pot, add 5 grams of refined salt, Shaoxing wine and egg white, stir, size with wet starch10g, add sesame oil10g, stir evenly, and shred the onion for later use. Put soy sauce, white sugar, vinegar, monosodium glutamate, Shaoxing wine 10g and wet starch 10g into a bowl, stir-fry, put the pan on medium heat, use an oil pan, then add lard to 40% heat (about 88℃), add rabbit meat, spread it with chopsticks until it is cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the onion and ginger slices in the pot, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, pour the sauce on it and sprinkle with sesame oil.