Food ingredients

Rabbit meat10kg, soy sauce 3kg, onion slices or two, ginger slices or two, garlic cloves or two, star anise San Qian, clear oil or two, noodle sauce or two, and cooking wine for five yuan.

Food practices

1. Wash the rabbit meat and cut it into pieces one inch and two minutes square. Blanch with boiling water for later use;

2. Sit in the pot, oil, use a large wok, add onions, ginger and garlic, add sauce below, and stir-fry noodle sauce. Cooking wine and soy sauce, put rabbit meat into the pot, make soup, chase it with strong light, cook it a few times, stew it with low fire and then take it out of the pot. Even the soup is full of bowls.

The method of frying rabbit meat with onion

raw material

200g raw tender rabbit meat. Egg white 1, onion100g. 6 grams of Shaoxing wine, 15 grams of soy sauce, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, 1 gram of refined salt and 500 grams of cooked lard (about 60 grams).

prepare

Cut rabbit meat into 4cm-long slices with the width of1.7cm, put into a pot, add 5g of refined salt, Shaoxing wine and egg white, stir, size with10g of wet starch, add10g of sesame oil, stir well, and shred shallots for later use. Put soy sauce, sugar, vinegar, monosodium glutamate, Shaoxing wine10g, wet starch10g into a bowl to make juice, stir fry, put the pot on medium fire, use an oil pan, then heat lard to 40% (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 to get fragrance, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, coat it with sauce and sprinkle with sesame oil.

The practice of mixing spiced rabbit meat

Raw materials:

400g of boneless cooked rabbit meat, 0/50g of spinach/kloc-,and appropriate amounts of sesame oil, salt, pepper water, ginger slices and monosodium glutamate.

Exercise:

1. Cut the cooked rabbit meat into thin slices, blanch it with boiling water, remove and control the moisture.

2. Wash the spinach, cut it into 3.5 cm long sections, put it in blanching water for a little scalding, take it out and let it cool, and control the water purification.

3. Put salt, pepper water, monosodium glutamate, ginger slices, sesame oil and rabbit slices in a bowl 1 hour, and then take them out and put them in a plate. Add spinach slices and mix well.

The practice of griddle rabbit

Ingredients: raw material: rabbit meat

Accessories: bamboo shoots, lotus roots and green beans.

Seasoning: salt, chicken essence, sugar, cooking wine, soy sauce, dried sea pepper, dried pepper, sea pepper noodles, pepper noodles, cumin powder, ginger, onion and garlic.

Operation:

1. Wash rabbit meat, cut into pieces and blanch it.

2. When the sugar color is good and the sugar color is bubbling, put the rabbit meat into the pot for coloring. Add cooking wine, ginger and garlic, stir-fry to remove fishy smell, add dried sea pepper and dried pepper, stir-fry until fragrant, then add auxiliary materials, stir-fry onion segments together (sea pepper noodles, pepper noodles and cumin powder can be added according to personal taste), and add chicken essence and soy sauce.

Practice of stewed rabbit soup with Huai qi

Ingredients: main ingredients: rabbit meat

Accessories: yam, medlar and longan.

Seasoning: salt, chicken essence, cooking wine and ginger.

Operation:

1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam, pour water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, season with cooking wine and chicken essence, and stew for one hour;

2. Soak Lycium barbarum in warm water. After opening the lid, add Lycium barbarum and stew for half an hour. After turning off the fire, add salt to taste.

Stewed rabbit meat with Siraitia grosvenorii

Ingredients: Siraitia grosvenorii 1 piece, rabbit meat 300g, lettuce 1 00g, ginger 1 piece, onion1piece, and fresh soup 300g.

Accessories: 4g of salt, 3g of monosodium glutamate, 0g of cooking wine10g, and 0g of soy sauce10g.

Exercise:

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

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

3. Add oil to 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.

Practice of burning rabbit meat with garlic straw mushroom

Ingredients: rabbit meat

Accessories; Volvariella volvacea, carrot, winter bamboo shoot, onion, ginger and garlic.

Seasoning: salt, broth, cooking wine, soy sauce, pepper, oyster sauce.

Cooking method:

1, pour oil into the pan, saute shallots until fragrant, add garlic and ginger to stir-fry until fragrant, add rabbit meat to stir-fry until it changes color, add soy sauce, salt, cooking wine, oyster sauce and pepper to taste, and add carrots, winter bamboo shoots and straw mushrooms to stir-fry evenly;

2. Transfer the fried rabbit meat to an electric pressure cooker, add garlic and broth essence, pour in appropriate amount of boiling water, and stew for 5 minutes after SAIC.

Practice of Roasting Rabbit Meat with Douchi Mushroom

Raw materials: clean rabbit meat 200g, water-soaked mushrooms100g, red sweet pepper and green pepper 25g, lobster sauce15g, minced onion and garlic 5g, cooking wine15g, refined salt 0.5g, wet starch10g and dry starch 5g.

Making:

(1) Both red and green sweet peppers are cut into diamond-shaped pieces, mushrooms are cut into pieces, lobster sauce is chopped, rabbit meat is cut into pieces with a spatula, 5g of cooking wine and refined salt are mixed to taste, and then egg white and dried starch are mixed and sized.

(2) Heat the oil in the pot to 40% heat, add the rabbit slices until cooked, pour them into a colander, add 20g of oil to the pot, heat them, add chopped green onion and minced garlic, stir-fry lobster sauce, stir-fry mushrooms, cook the remaining cooking wine and add soup until the mushrooms are cooked.

(3) Add red pepper slices and green pepper slices, stir-fry until cooked, add rabbit slices, thicken with wet starch, and serve.

The practice of braised rabbit meat

Raw materials:

500g of rabbit meat, 50g of canned bamboo shoots, 20g of Tricholoma matsutake, 5g of starch, 50g of oil, 750ml of chicken soup, 2g of refined salt,15g of soy sauce, 20g of balsamic vinegar,15g of fresh ginger, 0.5g of Chili noodles,15g of sugar and 65438.

Exercise:

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. Cut the canned bamboo shoots into rhombic pieces; Soak Tricholoma matsutake, wash the sediment, remove the pedicle and cut into pieces; Picking and washing rape, and cutting into elephant eye pieces; Peel and slice ginger and pat it loose; Peel and wash the onion and cut it into sections for later use.

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

4. Leave a little base oil in the wok, add pepper, star anise, onion and ginger slices to fry until fragrant, pour in the fried rabbit meat, add soy sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar, add chicken soup, and serve after boiling.