Cuisine and its effects: Spleen tonic recipes, qi and blood recipes, malnutrition recipes, heat removing recipes

Flavor: Soy sauce flavor Craftsmanship: Soy sauce burned

Lettuce roasted rabbit meat preparation materials:

Main ingredient: rabbit meat (wild) 1000 grams

Substance: 300 grams of lettuce

Supplement: 50 grams of bean paste, Chenpi 5 grams, cinnamon 5 grams, fennel 3 grams,

These are the main ingredients in the recipe. p>Seasonings: 50 grams of bean paste, 5 grams of orange peel, 5 grams of cinnamon, 3 grams of fennel, 3 grams of ginger, 100 grams of vegetable oil, 10 grams of ginger, 15 grams of scallions, 15 grams of cooking wine, 15 grams of soy sauce, 3 grams of sugar, 8 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper

To teach you how to lettuce roasted rabbit how to do it, how to do it lettuce roasted rabbit is delicious

1. will be the skin of the hare, remove clean The first thing you need to do is to take a look at the head and feet of the rabbit and rinse them off;

2. Cut the rabbit into strips that are 5 centimeters long and 0.5 centimeters wide and thick, and then wash them with water to remove the blood;

3. Peel off the skin of the lettuce, wash it and cut it into chunks;

4. Place a frying pan on a high flame and add oil, burn it for seven minutes and then put in the rabbit meat strips, soy sauce, soy sauce, peppercorns, salt, ginger and scallions, and then sauté them to create the aroma of the sauce;

5.

5. add fresh soup (to the degree of submerged rabbit meat) boil;

6. and then put into the wine and the rest of all the spices;

7. change to medium heat until the rabbit meat is eight mature;

8. lettuce with the burn until the meat is rotten soup thick, add monosodium glutamate, the pot to the plate that is complete.

Small tips-health tips:

1. tonifying the spleen and qi, quenching thirst and clearing heat;

2. suitable for weak spleen and qi, malnutrition, tiredness and fatigue, deficiency of Yin in the spleen and stomach, thirst and dryness of the mouth, gastrointestinal heat, vomiting, blood in stools and other diseases.

Tips - Food Compatibility:

Rabbit (wild): rabbit can not be eaten with duck, eggs, chicken, turtle, celery, orange peel, half-sia, bitter ginseng, licorice.

Detailed description of the practice of clove rabbit meat Vegetables and efficacy: Sichuan cuisine Teenagers recipes Recipes for the elderly recipes to delay the aging of recipes to make up for the weakness of the body recipes

Flavor: salty taste Craft: stewed Clove rabbit meat ingredients: main ingredients: rabbit meat (wild) 1000 grams

Seasoning: 3 grams of sesame seeds, 5 grams of cloves, 150 grams of peanut oil, 50 grams of cooking wine, 75 grams of soy sauce, salt 10 grams, 100 grams of sugar, 5 grams of monosodium glutamate (MSG), 25 grams of green onions, 25 grams of ginger, 10 grams of sesame oil, 2 grams of pepper Clove hare meat features: red color sauce, rich flavor. Teach you how to do how to do clove hare meat, how to do clove hare meat is delicious 1. the hare slaughtered to peel the skin, disemboweled to remove the five viscera, washed off the blood and filth, chopped off the head and feet picking off the bone;

2. Ginger and green onion wash pat loose;

3. the hare meat into a 1.5 cm square dices;

4. put into the pot with soy sauce, cooking wine, green onion and ginger marinade for 30 minutes;

5. 5. pot on the fire into the oil to 80% heat into the rabbit diced, deep-fried to golden brown when the fish out of the oil control;

6. 25 grams of oil with the original hot pan, into the cloves, flavor, stir-fry a few times;

7. Pour into the diced rabbit meat cooked in cooking wine, soy sauce, sugar, salt, monosodium glutamate and broth, with a high flame boil;

8. skim the floating lid lid, remove the fire and simmer on 15 minutes! and then turn to a strong fire to collect all the juice;

9. sprinkle pepper, drizzle with sesame oil, pick up the cloves, aroma, out of the pot on the plate, food fashion plate.

Clove hare meat preparation tips: this product has a deep-frying process, you need to prepare about 1500 grams of peanut oil.

Tips - Food Compatibility:

Rabbit (wild): rabbit meat can not be eaten with duck, eggs, chicken, turtle, celery, orange peel, half-summer, bitter ginseng, licorice.

Braised rabbit

1, the main ingredients: a rabbit (domestic rabbit can also be) 3 ~ 5 pounds, peeled in addition to the viscera, soaked in water without blood, cut the size of the three parts of the block, the open water bubbling wash for 5 minutes to fish out, rinse with water, drained and ready to use.

2, auxiliary ingredients: green onion, ginger, garlic cut into sections, pepper, eight pepper, cinnamon, dry chili, soy sauce, vinegar, cooking wine, monosodium glutamate, salt, sugar, coriander section, appropriate amount, peanut oil two.

3, cooking method: ignition, pot peanut oil, burning 8 into the heat, pepper, dried chili peppers fried through, onion, ginger, garlic segments and rabbit meat with the pot counter-frying for 5 minutes, add soy sauce, cooking wine, balsamic vinegar, refined salt, sugar appropriate amount of counter-frying for another 5 minutes, add 1000 grams of water and then poured into the high-pressure cooker, eight peppercorns, gui Pi, peppercorns moderate amount of loaded into the box of material in the pot under the pot to cover the lid, medium-high-power braise, the pot bubbling steam 10~15 minutes off the fire. 15 minutes off the fire. Add appropriate amount of monosodium glutamate, parsley section before leaving the pot, pot can be.

4. Characteristics: fresh, flavorful, tender rabbit meat, salty and spicy, nutritious, suitable for both young and old.

Rabbit meat low fat, high protein, fiber tender, easy to absorb, often eat rabbit meat helps skin tender, face moisturizing, beauty meat called, especially suitable for women to eat.

Main

Rabbit 1

Methods/Steps

Rabbits cleaned up, the rabbit meat chopped into the right size of the block, soaked in water for 20 minutes, the blood in the meat out of the bubble, fished out;

Burning a kettle of boiling water, soaked rabbit boiled for a while, to remove the dirt and impurities; fished out of the drained;

Onion Ginger cut section slices, star anise and pepper into the seasoning box;

Put the rabbit into the pressure cooker; add onion and ginger, seasoning box; pour a small cup of white wine; add 1 tablespoon of soy sauce, a little vinegar; put a little sugar to taste;

pressure cooker simmering for half an hour or so, turn off the heat and wait for the gas to finish after the pot to open, add the amount of salt and soy sauce, sprinkle parsley can be out of the pot.

END

Note

Rabbit meat a special fishy odor, put white wine, add green onions and ginger, star anise and peppercorns can be effectively removed, add a little sugar to make the rabbit meat taste more fresh.