Question 2: How to make smoked rabbit meat? My friend gave me a question about how to eat rabbit meat. The meat is more delicate than other animals. The recommended practice is as follows: stir-fry rabbit meat with onion 1 and 500g rabbit meat, cut into pieces, put into a bowl, add refined salt, egg white and wet starch, mix well and size. 200 grams of pedicled seeds of green pepper are washed and cut into strips. 2. Add salt, soy sauce, monosodium glutamate, wet starch and pepper water to the bowl to make a sauce.
Question 3: Cooking method of smoked rabbit meat The cooking method of smoked rabbit meat introduces the cuisines and their effects in detail: private cuisine diet, spleen-invigorating and appetizing diet, malnutrition diet, and brain-nourishing diet.
Taste: salty and fragrant technology: smoked rabbit meat making material: main ingredient: 750g rabbit meat.
Seasoning: 20g sesame oil, 50g salt, 5g pepper, 3g star anise, ginger 10g onion 10g sugar 10g. Smoked rabbit meat is characterized by: old red luster, dry and delicious. Teach you how to cook smoked rabbit meat, how to cook smoked rabbit meat delicious 1. Wash the whole rabbit, put it in a soup pot, add salt, pepper, aniseed, ginger and onion to boil, skim off the foam, cook it with low heat, take it out and control it to dry.
2. Sit in the pot, add some sugar, add some cedar powder, sit on the iron curtain, put the rabbit meat on the iron curtain, cover it, and smoke it with high fire for four or five minutes. When the smoke in the pot is thick, leave from the fire mouth and smoke for about 10 minutes.
3. Smoked rabbit meat is smeared with a layer of oil to change the knife to the table. The method of smoked rabbit meat with spiced sugar introduces the dishes and their effects in detail: Shandong cuisine for the elderly, spleen-invigorating and appetizing recipes, and malnutrition recipes.
Taste: spiced technology: smoked spiced sugar smoked rabbit meat making material: main ingredient: 3000 grams of rabbit meat.
Seasoning: soy sauce 300g, salt 150g, pepper 15g, star anise 15g, cinnamon 10g, clove 5g, galangal 15g, dried tangerine peel 10g and fennel seed 5g. Teach you how to cook spiced sugar smoked rabbit meat. How to make spiced sugar smoked rabbit meat delicious? 1. Wash the rabbit, soak it in cold water for 6-8 hours, take it out, blanch it in a boiling water pot, and then take it out and wash it. Put all kinds of seasonings into clear water to make sauce, bring to a boil with high fire, add rabbit meat, simmer until the rabbit meat is cooked, take it out, wipe off the floating foam and put it on the grate.
2. Heat the fumigation pot on the fire, add sugar, put the rabbit meat on the grate, cover and stew for 4 minutes, leave the fumigation pot out of the fire for 4 minutes, then apply sesame oil and change the cutter head.
Question 4: How to eat the main ingredients in the second way of eating smoked rabbit meat?
3000 grams of rabbit meat
condiment
salt
150g
soybean
300 grams
energy
15g
Eight angles
15g
Sichuan pepper
15g
cinnamon
10g
sesame oil
50 grams
light purple
5 grams
Dried orange peel
10g
Fennel seed
5 grams
White granulated sugar
200 grams
Practice of smoked rabbit meat with spiced sugar
1. Wash the rabbit, soak it in cold water for 6-8 hours, take it out, then blanch it in a boiling water pot, and then take out the rabbit meat and wash it. Put all kinds of seasonings into clear water to make a sauce, bring it to a boil, add rabbit meat, bring it to a low fire after boiling, take it out, wipe off the floating foam and put it on the grate.
2. Heat the fumigation pot on the fire, add sugar, put the rabbit meat on the grate, cover the lid and stew for 4 minutes, remove one end of the fumigation pot from the fire, stew for 4 minutes, and apply sesame oil to change the cutter head.
Question 5: How to smoke rabbits? Method1:\ r \ nWash the smoked fish and cut it into pieces, add dried lobster sauce pepper and cooking oil, then steam it in water for one hour, then put the pot on fire and oil, cut it into an inch-long cauldron, fry it with salt, and then pour it into the steamed fish and stir it. \ r \ nMethod 2: \ r \ nCut the smoked fish into small pieces and put them in cold water. Then rinse with water, drain the water, prepare some minced garlic, dried peppers and ginger, put a little more oil in the pot, heat it, fry the minced garlic, dried peppers and ginger until they are cooked, add smoked fish pieces, stir-fry until the fish is fragrant, then sprinkle some water on the fish pieces, stir-fry until the fish pieces are cooked and the fish flavor is stronger, and then serve. This smells good. \ r \ nA Method 3: \ r \ nA handful of dried Chili powder, two pinch of lobster sauce, enough oil and some soy sauce. \ r \ nMethod 4: \ r \ nFirst blanch with boiling water, immediately take it out and rinse it with cold water, then rub it with your hands and wash it. Then, cut the fish into small pieces, soak a few mushrooms and chop them, shred them with ginger, put everything in the washed rice, put some oil and salt in the rice, and then put some water. Steamed smoked fish rice tastes delicious. \ r \ n5 \ r \ Method 5: \ r \ n 1. Rinse the fish with clean water quickly, and don't let the blisters soften. 2. Put oil in the pan and fry the fish while it is hot, which may be a little choking. Stir-fry for 1 min, add a bowl of water, cover the lid and cook until the fish is completely soft.
Question 6: How to make dried rabbit meat? Steamed with shredded ginger ~!
Question 7: What about the salt water rabbit? Smoke them to make bacon, chop them into large pieces and stew them when eating. Xiangyun's hot pot with ribs should be delicious.
Question 8: What can rabbits do to taste good? 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 put 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 material
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 5g.
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.
(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 the original wok is cleaned, 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.
trait
Golden color, fresh rabbit meat, salty and sweet, sweet and sour.
Three: Rabbit meatballs
raw material
500g of rabbit meat, sliced cucumber15g, dried laver15g, ham10g, Chinese cabbage100g, 50g of dried tremella, 50g of Tricholoma matsutake, 500ml of chicken soup1500ml, and coriander/kloc.
manufacturing process
(1) Rabbit meat is soaked in clear water for 4 hours to remove blood foam and grassy smell, washed, peeled 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) 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.
trait
The soup is milky white, the meatballs are tender and waxy, and the taste is delicious.
Four: Boiled rabbit legs
raw material
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 ... >; & gt
Question 9: How to stir-fry smoked rabbit meat with onion, and how to eat the main ingredient of fried smoked rabbit meat with onion?
300g smoked rabbit meat
200g onion
condiments
Garlic leaves/buds
20 grams
Sichuan pepper
1?o'clock
pepper
20 grams
energy
5 grams
Cooking wine
10ml
vinegar
5 ml
salt
3 grams
garlic
2 petals
vegetable oil
30 ml
Method for frying smoked rabbit meat with onion
1.
Smoked rabbit meat is cooked with clear water in advance and torn into small strips for later use.
2.
All the raw materials are cut for use.
3.
Stir-fry Zanthoxylum bungeanum in hot oil and filter.
4.
Add ginger and garlic
5.
Add onion and stir fry.
6.
Add smoked rabbit meat and stir fry.
7.
Add green garlic and pepper, stir fry, pour a little cooking wine, and pour a little vinegar along the edge.
8.
Salt
9.
Add garlic sprouts before cooking.
10.
Take out the pot and put it on the plate.
Cooking tips
1, it is recommended to use pepper. The hotter this dish, the better it tastes.
2. It is more convenient to cook and fry smoked rabbit meat in advance.
Question 10: How to eat spiced air-dried rabbit meat and pigeon meat?
1, rabbits weighing more than 1.5 kg are generally selected. First, cut the rabbit open, peel and gut it, air dry it for seven days, smoke it, soak it in cold water, chop it up, rinse it with boiling water, and put it into the pot in layers.
2. When placing, leave a round hole in the middle, and then mix in the auxiliary materials such as pepper, aniseed, fennel, Amomum villosum, apple, cardamom, clove, crystal sugar, batter and sugar. Put it into a round hole in proportion, add the soup stock, cook it with strong fire for one hour, then cook it with slow fire for one hour, and take it out after cooling. The finished product has rich fragrance, no grassy smell, and long-lasting saltiness.