Dry stir-fry rabbit ding
Raw materials: rabbit half of 500 grams, 100 grams of fresh peppercorns, Pixi County 50 grams of bean curd, ginger, garlic 100 grams of anise and other large spices a little, salt, monosodium glutamate, salad oil, red oil, cooking wine and so on. Method: the rabbit washed and chopped into small pieces, with cooking wine and a small amount of salt code flavor. Pot oil burned to nine mature, under the rabbit block stir-fried to half-cooked, into the pepper, dashi, Pixian soybean, ginger, garlic cloves, red oil, dry stir-fry, put monosodium glutamate to start the pot. Features: tender, spicy, refreshing.
Diving rabbit
Raw materials used in a rabbit, scallions, a few peppercorns and spices, etc., the main process is to slaughter the rabbit in the water bleached blood, scallions, a few peppercorns, spices, and rabbit into the pot of water with a small fire slow cooking, to be cooked rabbit skin is soft after the pot, cut the rabbit into the size of the first knuckle of the middle finger block can be mounted on a plate. The seasoning for dipping is mainly fresh sea peppers, plus minced garlic, vinegar, monosodium glutamate (MSG), chicken essence, salt, sugar, and chopped green onion.
Rabbit in soft cake sauce:
Main ingredient: 200g of boneless rabbit meat
Ingredients: 80g of salad oil, 30g of sweet noodle sauce, 15g of pickled ginger, 10g of asparagus, 10g of onion, 5g of bell pepper, 15g of green bell pepper, 50g of shredded green onion, 100g of homemade pasta, 2 eggs, a number of clean plantain leaves
Practice
Practice
The first step is to put the 2 eggs in a bowl. p>Process 1: Beat 2 eggs into a pot, add 50 grams of flour, 5 grams of salt, and mix into a paste. Heat the pan over low heat, pour the batter into the pan and spread it into a pancake to serve on a plate;
Process 2: Place the shredded green onion and soft pancake forked out in a triangle at the edge of the plate, and the middle part of the plate is cushioned with a banana leaf to be used. process 3: De-bone the rabbit meat to code the flavor. Put a little oil in the pot, the sweet noodle sauce in the pot and stir fry until the aroma wafts, under the young rabbit meat and onions, asparagus, green pepper stir fry. Then under the monosodium glutamate, sugar, sesame oil and water soybean meal thickening, and then rise in the pan on the plate banana leaves can be served;
Curry rabbit meat production
1. rabbit processing: thawed and cleaned, split in half in addition to the spine.
2. onion, garlic processing: respectively, through the hole through the 2 ~ 3 mm grinding plate of the grinder crushed.
3. Pre-cooking: 100 kg of rabbit meat, plus onion 2.3 kg, ginger 0.5 kg, 50 grams of pepper, 50 grams of bay leaf, 180 kg of water. Spices (wrapped in a cloth bag) first in a sandwich pan with water to boil for 5 to 7 minutes, the rabbit meat into the pre-cooking for another 10 to 12 minutes (onion, ginger every 2 hours of cooking to replace; bay leaf, pepper grains every 4 hours of cooking to replace).
4. Cutting: cut the rabbit meat into 4 to 5 centimeter squares, the meat is washed and rechecked by hot water and prepared for use.
5. Curry sauce preparation: 18 kg of minced onion, 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 yellow wine, 1 kg of monosodium glutamate, broth 100 kg. Refined peanut oil poured into the sandwich pan heated to 160 ~ 180 ° C, then add onion powder, garlic powder for deep-frying, deep-frying until light yellow, and then while hot (80 ~ 100 ° C) into the flour (seasoned by the original broth, no noodle pieces) stirred well and then add the broth, sugar, refined salt, curry powder, heated until it boils. In the pot before adding monosodium glutamate and yellow wine and stir well to get curry sauce 156 ~ 160 kg.
Kung Pao rabbit
Raw materials:
150 grams of net rabbit meat, 50 grams of peanut rice, 10 grams of cooking wine, 1 gram of refined salt, 15 grams of soybean sauce, 5 grams of sugar, green onions, ginger, a little bit of powder, 1 egg white, 15 grams of wet cornstarch, 500 grams of peanut oil (consume about 25 grams).
Methods:
1. wash the rabbit meat with water, cut it into square dices with a side length of 4 minutes, put it into a bowl, add wine, salt, green onion and ginger, wet cornstarch and a little bit of each as well as 1 egg white, mix well and paste well.
2. Put the peanuts in a bowl, soak in boiling water for 5 minutes, and peel off the skin. Sit in a sauté pan, inject 100 grams of peanut oil, into the peanut rice, with warm oil fried yellow fish out.
3. Sit in a sauté pan, fill with peanut oil, heat to 50 percent, drop in the rabbit meat diced smooth, pour into a leaky spoon.
4. pot to stay in the bottom of the oil, into the soybean paste, cooking wine, salt, sugar and onion and ginger stir-fry until the juice is thick, pour into the rabbit meat and peanut rice, stir-fry evenly, you can put out of the pot.
Roasted rabbit onions
Raw materials:
Rabbit 50 grams, 10 grams of cooking wine, 150 grams of onions, 5 grams of sugar, 5 grams of soy sauce, 30 grams of fresh soup, salt.
Methods:
1. Cut the rabbit meat into slices, peel and wash the onion, cut into julienne.
2. Take a bowl, put soy sauce, salt, cooking wine, sugar, fresh broth into the sauce, and then put the rabbit into the marinade for a while.
3. Put the shredded onion, marinated rabbit meat into the baking dish, mix well, and then put the baking dish into the oven to cook the meat, and then serve.
Rabbit Rice
Raw material:
Rabbit 1250g, onion 100g, green pepper 100g, rice 500g. 50g of olive oil, 15g of minced garlic, fine salt and pepper. Saffron a little.
Methods:
1, the rabbit cleaned and cut into small pieces, sprinkle fine salt, pepper and mix well; green onion cleaned and sliced; green pepper cleaned and shredded; rice cleaned and dried, standby.
2, the pot is hot, pour olive oil, until the oil temperature of 6 into, into the green pepper shredded fried soft out, into the rabbit meat fried to the first color, into the garlic, green onion slices slightly fried, pour into the appropriate amount of broth to boil, add salt, pepper to taste, simmer to cooked soft.
3, the pot of water to boil, add rice, refined salt, saffron and then boil, simmer over low heat. Serving time into the rice, on the rabbit meat, shredded green peppers, pouring the original sauce can be.
Rabbit stewed with red dates
Raw materials:
400 grams of fresh rabbit meat, 15 red dates, cooked lard, green onion, ginger, salt, monosodium glutamate, each appropriate amount.
Methods:
1, the rabbit clean, chopped into pieces, into the boiling water pot of scalding a hot, fish out and then washed with warm water; red dates clean, best to remove the core.
2, the pot clean, inject a little cooked lard, with medium heat to four, five hot, with onion, ginger burst pot, and then poured into the rabbit meat block stir-fry for a while, add jujubes, salt and the right amount of water to boil, even with the meat with the soup poured into the steaming bowl.
3, will be cleaned, injected into the appropriate amount of water, the meat into the steaming bowl, stewed over low heat for about 1 hour, holding the rabbit meat is rotten, pick out the green onion, ginger, add monosodium glutamate seasoning, that is, into.
Features:Rabbit meat is tender, rotten, relatively light.
Effects:
Rabbit meat has a high tonic value, its function is to "strengthen the spleen and benefit the stomach, nourish yin and promote the production of fluids, cool the blood and detoxification." For malnutrition, thin and yellow face has a good therapeutic effect. Rabbit meat is rich in protein, and its cholesterol content is the lowest in meat. Therefore, often eat rabbit meat, not only can enhance physical fitness, so that the muscle plump and delicate health, but also can nourish the beauty of the face, the continuation of aging. Is the beauty of young women, should eat more.
Hints:
Rabbit meat into the pot, to be stewed over low heat until cooked, fire flavor poor.
Crystal rabbit meat
Raw materials:
5000 grams of net rabbit meat, 1500 grams of fresh pork leg skin, 750 grams of white onion, 150 grams of ginger, 100 grams of garlic, 50 grams of Chinese spices, 50 grams of cinnamon, 150 grams of refined salt, 150 grams of sugar, 25 grams of monosodium glutamate (MSG), 20 grams of white pepper, 500 grams of Chenhuangjiu (old yellow wine), garlic puree, red oil, mustard flavor dish each 1. .
Method
1, rabbit rinsed with water for about 6 hours, then wash with warm water, put into a pot of boiling water for 5 minutes to blanch the blood, fished out of the cold water to cool, and then reknife into a 4-cm-long, 2-cm-wide, 0.3-cm-thick slices.
2, take a casserole, first put on the white segment of green onion, ginger (pat broken), garlic bottom, and then put into the rabbit, pour into the Chen Huangjiu, into the package of seasonings, cinnamon spice packets, and then seasoned salt 50 grams of sugar, white pepper, cover the lid, on the cage steam about 150 minutes to rabbit meat crispy, remove.
3, fresh pork skin after scraping the hair and fat, wash, blanch into a pot of boiling water for 5 minutes and rinse, cut into 3 cm long, 2 cm wide block, put into the stew pot stew until the meat skin crispy, with a slotted spoon to the crispy meat skin out, chopped into the meat skin puree, and then poured into the meat jelly soup and continue to stew for about 20 minutes, and then filtered into a clean stainless steel pot of the meat soup, and then poured rabbit slices of meat jelly juice in the boiling steam for about 15 minutes, add 100 grams of refined salt, monosodium glutamate to set the taste, the pot away from the fire, and then the pot of rabbit meat out, respectively, into three large enamel plate, and then finally the meat jelly juice were filtered into the three plates, cooled into the refrigerator freezer for about 30 minutes, that is, into the crystal rabbit meat.
4, according to the portion of the crystal rabbit meat into slices, arranged into the plate, with garlic paste, red oil, mustard flavor plate on the table, can be.
Note:
When steaming the rabbit meat, pay attention to the heat, the rabbit meat should be steamed until crispy and the slices are not broken. In addition, the cooking utensils and containers must all be scrubbed clean, without any impurities, to ensure that the dish is crystal clear, truly crystal-like effect.
Tiger skin rabbit meat
Raw materials:
200 grams of net rabbit meat, 25 grams of mushrooms, 25 grams of water, hairy yucca slices, 4 eggs. 15 grams of cooking wine, 1.5 grams of refined salt, 30 grams of cornstarch, a little flour, 25 grams of green onion, 25 grams of ginger, 500 grams of peanut oil (about 60 grams), 350 grams of broth, 5 grams of soy sauce
Making process:
1. Fill a pot with water, put in the clean rabbit, and cook for about 20 minutes over the fire and fish out. Cut the green onion and ginger into segments. Wash the aquafaba rhythm and aquafaba yucca slices with water.
2. Inject the broth into the pot, add cooking wine, refined salt, and green onion and ginger segments, soy sauce, put rabbit meat, on the fire until seventy percent rotten when fished out.
3. Cooked rabbit meat, mushrooms, mushrooms and magnolia slices are cut into chopstick head size dices. Sit in the stir frying pot, inject a little peanut oil, down into the rabbit meat, mushrooms, yucca slices of diced and cooking wine, refined salt, stir fry 1 to 2 minutes, pour into the leakage spoon in the control of the soup, put into the dish, divided into four parts of the filling.
4. Put three eggs ke into a bowl, add 15 grams of cornstarch and a pinch of fine salt, and mix well. Sit in a frying pan, heat, use an oil brush to brush the pan with a layer of oil, then pour the egg mixture in the pan, hanging into two round thin egg skin pour the flour into a bowl, with water to make a thin paste.
5. Reshape the egg skins into four square slices with 4-inch sides. Put a filling in the center of one egg skin, smear the flour paste all around, and wrap up the rectangular strip from the four sides with a length of 3 inches 5 minutes and a width of 1 inch 5 minutes. Wrap four as above ****.
6. Crack an egg into a bowl, add cornstarch, fried wine, refined salt, and mix into a paste.
7. Sit in the sauté pan, filled with peanut oil, burned to 60% hot, the rabbit dipped in egg lake, into the frying pan fried to golden brown when fishing out of the oil control, yards in the dish that is.
Sour and spicy rabbit
Raw materials:
300 grams of rabbit, 20 grams of cooking wine, 500 grams of soybean oil (consumed 75 grams), 25 grams of cornstarch, 10 grams of soy sauce, 50 grams of eggs, 25 grams of vinegar, 2.5 grams of salt, 10 grams of green onions, 10 grams of ginger, 10 pepper, 1 gram of monosodium glutamate, 1.5 grams of pepper, 15 grams of sesame seed (baked), table pepper 25 grams, 300 milliliters of chicken broth.
Procedure
1, will be washed rabbit meat, remove fascia, section into 8 mm thick large pieces, patted loose, put into cold water soaked for half an hour, washed, drained of water, to remove the plasma, cut into long 3 centimeters, 1.5 centimeters wide slice; green pepper washed, remove the seed, cut a small dice.
2, and then the rabbit slices into a porcelain bowl, add 10 grams of wine, eggs, starch, a little salt sizing and mixing; scallions peeled, cleaned, cut into sections; ginger peeled, cleaned, patted loose.
3, frying pan hot soybean oil, to be fifty percent hot, the sizing of the rabbit meat into the oil in two parts, deep-fried to the surface of the crust when the fish, to be the oil temperature ninety percent hot, into the rabbit pieces of re-frying once, and then, loaded into a large ceramic bowl, into the onion segments, ginger, peppercorns, plus a little chicken broth, salt, vinegar, monosodium glutamate, cooking wine seasoning taste, steaming for 30 minutes, fish, decant the soup, put into the large bowl. in a large bowl.
4, soup filter, put chicken broth, boil, remove the foam, put pepper, vinegar, green pepper diced, sesame seeds, refined salt into the hot and sour taste, boil, pour into the bowl of rabbit meat, can be.
Boiled rabbit legs
Raw materials:
500 grams of rabbit hind legs, 50 grams of pine nuts, 1 dried chili pepper, 50 grams of jujubes, 25 grams of soy sauce, 500 grams of cooked soybean oil (40 grams of consumption), 25 grams of cooking wine, 10 grams of scallions, 15 grams of sesame oil, 10 grams of ginger, 100 grams of sugar, 5 grams of garlic, 1 gram of monosodium glutamate, 750 milliliters of chicken broth, spicy sauce 20 grams.
Process
1, the rabbit hind legs pick out the bones, cut into long strips, washed, mixed with soy sauce, marinated for 4 hours, so that it is flavored. 2, frying pan hot, pour cooked soybean oil, burn 30% hot, put the rabbit leg into the pan, deep-fried to golden brown, pour into the funnel, drain the oil, the remaining oil pour out.
3, the original frying pan to stay 15 grams of oil, the onion, ginger, garlic, jujube, pine nuts, dried chili peppers stir fry flavor, pour chicken broth, add rabbit meat strips, spicy sauce, soy sauce, sugar, salt, monosodium glutamate, cooking wine, cover, cook on low heat for an hour, pick out the onion, ginger, garlic, chili, and then use high heat to boil, simmering thick, drizzled with sesame oil, out of the pot. 4, when serving, each bowl of rabbit meat, jujube, pine seed kernel, can be.
Blanch rabbit round
Raw materials
500 grams of rabbit, 15 grams of cucumber slices, 15 grams of seaweed, 15 grams of ham 10 grams of cabbage 100 grams, 50 grams of fungus 50 grams of mushrooms, 1500 milliliters of chicken broth, 10 grams of cilantro, 25 grams of broccoli, 100 grams of egg white, ginger 10 grams of sesame oil 15 grams of scallions 10 grams of monosodium glutamate 2 grams. 15 grams of cooking wine, 2 grams of pepper, 50 grams of starch, 5 grams of vinegar.
Process
1, the rabbit soaked in water for 4 hours, remove the blood foam and fishy smell, wash, remove the fascia, with a double knife chopped into mud mush.
2, and then the rabbit mud puree into a ceramic pot, add cooking wine, egg white, refined salt, 5 grams of sesame oil, starch and stir evenly rock layer filling.
3, mix the filling, squeeze into 3 cm balls, into the pot of boiling water, blanch, fish out, cool.
4, the cucumber, ham are cut into slices of elephant's eye; cabbage limit gang, clean, cut slices of elephant's eye, blanch a little out of the boiling water, over the cool; hairy birch mushrooms clean and cut thinly sliced; cilantro clean, clean, cut section; water hairy cabbage, clean, squeeze out the water, cut section; scallions, ginger, peeled, cleaned, are cut into julienne; hairy silver fungus clean, sliced and ready to use.
5, casserole net, put chicken broth, onion and ginger and various ingredients and hydrated seaweed, fungus slices, and then add wine, salt, monosodium glutamate, boil, adjust the taste, into the rabbit round, matsutake mushrooms slices, cooked and fished out of the main and side ingredients, divided into small bowls in each.
6, the original soup in the casserole to the froth, add vinegar, pepper, sesame oil into a hot and sour mouth, put on the coriander section, boil, pour in each small bowl of rabbit round, can be.
Braised rabbit
Raw materials
500 grams of rabbit, canned bamboo shoots 50 grams, 25 grams of matsutake mushrooms, 5 grams of starch, 50 grams of oil ***, 750 milliliters of chicken broth, 2 grams of refined salt, 15 grams of soy sauce, 25 grams of balsamic vinegar, 15 grams of ginger, chili pepper 0.5 grams of sugar 15 grams of green onions 15 grams of peppercorns 5 peppercorns of wine 15 grams of oil 500 grams of peanut oil. (real consumption 60 grams), 5 grams of seasonings, 1.5 grams of monosodium glutamate, 3 grams of sesame oil, 25 grams of soy sauce.
Procedure
1, the rabbit cut into 4 cm square in the middle of the block, into the pot, add water soak for half an hour, to remove the grass and red pulp, blanch with boiling water, wash, dry water, into the bowl, add soy sauce, salt, cooking wine, mix well, marinate to taste. 2, canned bamboo shoots cut into rhombus blocks; matsutake mushrooms well hydrated, washed sediment, remove the roots, cut into slices; oilseed rape clean, cut into elephant eye blocks; ginger peeled, sliced and patted loose; green onions peeled, cleaned, cut into segments, to be used. 3, frying pan hot, put peanut oil, burn four hot, will be marinated rabbit meat into the frying pan in three, fried red, fish out, the original pot of oil poured out. 4, frying pan to stay a little oil, into the pepper, dashi, onion, ginger slightly stir-fried, poured into the fried rabbit blocks, plus soy sauce, cooking wine, sugar, salt, soy sauce, vinegar, put chicken broth, after boiling, add monosodium glutamate, adjust the taste, into the matsutake mushroom slices, bamboo bamboo shoots, oil **** block, change the small fire burned to crispy, burned to the residual oil when the soup, change the fire, add the water starch thickening thickening, sprinkle chili pepper, dripping sesame oil, out of the pot, into the bowl!
Process
1, take the rabbit clean, remove the fascia, cut into uniform thin slices, put into a porcelain pot, add water to soak for half an hour, whitening, go to its blood, drain the water, add wine, salt, eggs, starch slurry, mix well; 2, the pot is hot, pour the peanut oil, burned to 40% hot, under the rabbit slice sliding until cooked, pour into the funnel to drain the oil, the rest of the oil poured into the oil pot. 3、 Heat a net pot, put in 25g peanut oil. Fifty percent of the heat, into the dry red pepper section, fried, fish out, and then into the pepper, stir fry well out of the flavor, into the green onion slices, ginger slices, cucumber slices, pour into the rabbit slices, add salt, cooking wine, soy sauce, chili oil, monosodium glutamate, stir-fry evenly, sprinkle into the sesame oil, out of the pot, into the dish.