Flavor: salty taste Craft: steam steamed rabbit with mushrooms ingredients: main ingredients: rabbit 500 grams
Accessories: Shiitake mushrooms (fresh) 60 grams
Seasonings: 5 grams of ginger, 5 grams of salt, 5 grams of glutinous rice wine, 10 grams of peanut oil, 3 grams of sugar, the MSG 2 grams, 2 grams of gravy powder, 5 grams of sesame oil to teach you how to do steamed rabbit mushrooms, how to do steamed rabbit mushrooms is delicious 1. will cut off the mushroom tip, soaked in water soft, cut strips;
2. ginger scraping, wash, shredded;
3. rabbit clean, cut small pieces;
4. rabbit, mushrooms into a dish with shredded ginger, refined salt, rice wine, raw oil, sugar, MSG Put the rabbit meat into the dish, mix well with ginger, rice wine, raw oil, sugar, monosodium glutamate, thickening powder, put into the pot, steam until just cooked over high heat, drizzle a little sesame oil can be used. Tips - Health Tips:
To tonify the spleen and stomach, clearing the heat in addition to annoyance;
Preventing and controlling hypertension, atherosclerosis, hyperlipidemia.
Steaming rabbit meatballs practice details cuisine and efficacy: teenagers recipes recipes elderly recipes spleen appetizer recipes malnutrition recipes puzzle brain recipes
flavor: savory taste process: steamed rabbit meatballs preparation materials: the main ingredients: rabbit meat 400 grams
Supplementary ingredients: fungus (water hair) 15 grams, 25 grams of cauliflower, 50 grams of spinach, 100 grams of eggs
Seasonings: peanut oil 50 grams, lard (refined) 10 grams, salt 4 grams, 25 grams of cooking wine, 30 grams of soy sauce, 15 grams of scallions, 8 grams of ginger, 3 grams of monosodium glutamate (MSG), 55 grams of starch (corn) to teach you how to steam rabbit meatballs, how to steam rabbit meatballs to be delicious 1. rabbit leg meat soaked in water out of all the blood, washed, chopped with a knife into a fine mud;
2. scallions, ginger chopped end;
3. egg beaten and stirred;
4. rabbit puree in a bowl, plus fine salt, monosodium glutamate, cooking wine, onion, ginger, egg liquid, stirred vigorously viscous, and then add dry starch into a thick thick, made of rabbit meatballs (diameter of 3 cm in size);
5. hairy fungus washed, torn into small pieces;
6. hairy cauliflower remove the old roots, cut sections;
7. Cut section;
7. spinach choose clean, cut section;
8. will put the pot on the fire, into the peanut oil to five or six hot, the rabbit meatballs one by one into the, with a small fire dipping deep-fried for 2 minutes;
9. rabbit meatballs appearance of the frying straight, light yellow, fish out of the oil control, put into a large bowl, add broth and soy sauce, into the drawer, the rack in a pot of water with a high flame, boiling water, full gas Steam 2 hours, steam through the drawer, decant the soup in the bowl, rabbit meatballs inverted in the plate.
10. another pot on a high flame, pour the steamed rabbit meatballs soup, plus soy sauce, refined salt, and then add broth (500 grams);
11. boil skimmed floating foam, into the fungus, cauliflower, spinach segment, boil into the MSG push, thickening with wet cornstarch, dripping melted lard, poured on top of the rabbit meatballs can be. Steamed rabbit meatballs preparation tips: because the rabbit meat needs to be fried, so prepare pepper oil 500 grams, consumed 50 grams. Tips - Food Compatibility:
Fungus (hair): fungus should not be eaten with snails, from the food medicine, cold snails, meet the slippery fungus, is not conducive to digestion, so the two should not be eaten together.
People with hemorrhoids fungus and pheasant should not be eaten together, pheasant has a small toxicity, the two are easy to induce hemorrhoidal bleeding.
The fungus should not be eaten with wild duck, wild duck taste sweet and cool, and easy to indigestion.
Eggs: eat with goose to damage the spleen and stomach; with rabbit, persimmons, leading to diarrhea; at the same time, should not be eaten with turtle, carp, soy milk, tea. </p>