4, the practice of stewed rabbits raw materials fresh rabbit meat 1500 grams. 25 grams of water-soaked mushrooms, 50 grams of winter bamboo shoots, 350 grams of pork belly, and 75 grams of green vegetables. Salt 1 2g, monosodium glutamate 7.5g, Shaoxing wine 25g, Zanthoxylum bungeanum 5g, pepper1g, sesame oil 3g, onion and ginger each15g. Method Wash rabbit meat, cut it into 3cm square pieces, soak it in clear water for 4 hours, take it out and put it in a basin, marinate it with refined salt, Shaoxing wine, onion ginger and pepper for 4 hours, and then wash it with clear water. Pork belly is diced for use. Put the rabbit meat out of the water pot, take it out and wash it. Put rabbit meat, diced pork, chicken broth, onion ginger and Shaoxing wine into a casserole, bring to a boil, skim off the floating foam, cover and stew until the rabbit meat is crisp and rotten, remove onion ginger, add mushrooms, bamboo shoots and green vegetables, bring to a boil, add monosodium glutamate and pepper, and pour sesame oil on it. If it is dipped in garlic paste, it will have a unique flavor. Characteristic rabbit meat is crisp and rotten, fresh, fragrant and tender, with unique flavor, which is deeply loved by eaters. 5. The characteristics of Yutu multicolored silk: beautiful in shape, fresh, salty and refreshing. Raw materials: pig's spine, 200g, quail eggs 10, green persimmon pepper, carrot, Lentinus edodes, rape leaves 10, salt 3g, cooking wine 8g, ginger juice 5g, monosodium glutamate 5g, egg white 1 0, clear soup, appropriate amount of starch and oil. The production process (1) cuts the meat into10cm-long silk, washes and soaks it repeatedly with clear water, removes blood water, controls drying, adds salt, egg white and starches it. (2) Cut bell peppers, mushrooms and carrots into shreds slightly thinner than shredded pork, blanch rape leaves and code around the plate, and mix cooking wine, ginger juice, salt, monosodium glutamate and water starch into juice. (3) Put the oil in the pan and burn it until it is 4-5 ripe, add the pulped shredded pork until it is 80 ripe, pour in the colander to control the oil, leave the bottom oil in the pan, stir-fry the shredded pork and other shredded vegetables, add the right sauce, pour out the spoon and put it in the middle of the dish, and cook the quail eggs, remove the skin and put them on the rape leaves like jade rabbits. (4) Add a small amount of clear soup, add salt, cooking wine, ginger juice and monosodium glutamate to boil, thicken with water starch, pour the oil on the jade rabbit. 6, the practice of burnt salt rabbit slices Ingredients: 300 grams of fresh rabbit meat. Ingredients: 2 eggs and 40 grams of flour. Seasoning: cooked lard1000g (actual consumption is 75g), refined salt 5g, monosodium glutamate 0g, cooking wine 20g, chopped green onion 5g, pepper powder 0g, wet starch 20g and sesame oil 5g. Production process 1. Wash the fresh rabbit meat, remove the fascia, obliquely slice it into slices with a length of 3cm, a width of 2cm and a thickness of 0.3cm, put it in a bowl, add cooking wine, monosodium glutamate and refined salt, grab it evenly and marinate it for 3min. 2. Put the flour, eggs and wet starch into a large bowl and mix well to make a paste. Pour in the marinated meat-free slices and hang them evenly. 3. Put the wok on a strong fire, add the cooked lard, and heat it to 60%. Put the paste-free meat slices into the oil pan one by one. When the surface is fried to light yellow, pour them into a colander to drain the oil. 4. Leave a little oil in the wok and put it on a strong fire. Stir-fry the rabbit slices, sprinkle with chopped green onion and pepper powder, pour in sesame oil, hold the wok for a few times, and put it on the plate. The dish is characterized by light yellow color, soft outside and crispy and spicy. 7. Jade Rabbit Roasted Meat (Tianjin Roasted Meat) During the Qing Dynasty, the "four big steaks" and "eight big bowls" were popular among the people. Used for weddings, funerals and birthday banquets, it is quite popular because it is fast, affordable and has a table. "Roasted meat" (also known as braised meat) is the "red bowl" in the eight bowls. Jade rabbit roast meat is a Tianjin dish with strong local characteristics created by the chef of Hongqi Restaurant on the basis of roast meat. It won the gold medal in Tianjin "Star Cup" cooking technology competition, the gold medal in Tianjin booth of the first world cooking competition, the second prize in Tianjin "Maotai Liquid Cup" cooking competition and the gold medal in the fourth national cooking technology competition "Popular Banquet". After cooking, frying, steaming and other processes, this dish has been degreased many times, which is a delicious food with high protein and low fat. Its characteristics are salty, fresh, soft, rotten, fat but not greasy, thin but not firewood. ● Method: Choose pork rib with skin, cook it until it is half cooked, take it out, paint the skin with sugar, fry it and fix the color, cut the sickle slices and put them in a bowl, add star anise, Jiang Mo, Shaoxing wine, soy sauce, salt and fermented bean curd, steam it in a drawer and buckle it into a flat plate. The red, green and white colors set off each other, which is pleasing to the eye. The jade rabbit lying in the "grass" holds out the main course, making up for the lack of monotonous color. 8, Cistanche deserticola and Euryale ferox rabbit soup materials free meat100g, Cistanche deserticola and Euryale ferox 30g each. Practice (1) Wash rabbit meat and chop it into pieces; Soak cistanche deserticola slightly and slice it; Wash Gordon Euryale seeds and soak them in water for half an hour. (2) Put all the materials into the pot, add appropriate amount of water, boil with strong fire, and blanch for 1-2 hours, and season for use. Efficacy of tonifying kidney and astringent essence, anti-aging and prolonging life. Indications: premature senility, kidney deficiency in the elderly. Symptoms include emaciation of bones and muscles, cold pain in the waist and knees, scanty urine, or turbid urine, premature senility and impotence. Women with spleen and kidney weakness. Note: This decoction can tonify and consolidate kidney, and delay aging. The rabbit meat in the soup is sweet and cool, has the functions of invigorating the middle energizer, invigorating the spleen and quenching thirst. It is a high-protein and low-fat food, and is known as "bodybuilding meat". The lecithin contained in it has the functions of protecting blood vessels, preventing thrombosis and inhibiting the occurrence and development of atherosclerosis. Cistanche deserticola is sweet, salty and warm in nature, and has the functions of tonifying kidney-yang and nourishing essence and blood. According to Daming Materia Medica, it can "treat men who are absolutely yang-deficient and women who are absolutely yin-deficient, moisten the five internal organs, grow muscles and warm the waist and knees." This product is rich in white crystalline substance-mannitol. According to research reports, mannitol has significant effects in delaying skin aging, enhancing immune function, activating superoxide dismutase in vivo and reducing lipofuscin accumulation. It can be seen that cistanche deserticola rich in mannitol has good anti-aging effect. Euryale ferox is sweet and astringent, and its function is to strengthen the spleen because the kidney is astringent. The Compendium of Materia Medica says that it can "quench thirst and benefit the kidney, cure urination, and the nocturnal emission is white and turbid." Combining them into soup is both beneficial and anti-aging, and it is a tonic for bodybuilding and prolonging life. Cautions and Taboos: This soup is not suitable for people with cold and fever. 9. Auricularia yuba rabbit soup Name: Auricularia yuba rabbit soup Ingredients: Auricularia yuba 1 0g, yuba1strip (about120g), 2 slices of ginger, medlar10g, and 250g of rabbit meat. Practice: Soak yuba and Auricularia auricula in clear water, wash them, and cut yuba into sections; Wash ginger slices and medlar; Wash rabbit meat and cut into pieces. Take the oil pan, add ginger slices, saute until fragrant, avoid meat, add appropriate amount of water, add black fungus, yuba and Lycium barbarum, stew with slow fire, and season. Drink soup and eat all the ingredients, every day 1 ingredient, for 7 days 1 course of treatment. Medicinal value: invigorating spleen, nourishing blood and cooling blood. It is used for shortness of breath, laziness, and lack of face due to qi and blood weakness. 10, Huaiqi stewed rabbit soup Ingredients: rabbit meat. Accessories: Dioscorea opposita, Lycium barbarum and longan. Seasoning: salt, chicken essence, cooking wine and ginger. Practice: 1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam into pieces for later use; 2. Ignition in a pan, pour in water, add rabbit meat, ginger slices, longan and yam, add cooking wine and chicken essence for seasoning, and stew for one hour; 3. Soak Lycium barbarum in warm water. After opening the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, add salt to taste and serve. 1 1, the practice of braising rabbit meat, kill a good rabbit and cut it into pieces of moderate size. You can add a little salt, cooking wine and ginger first, but you can also skip this step, because the rabbit meat itself has no strange smell. Heat an appropriate amount of vegetable oil to 90% heat, stir-fry the bean paste, add pepper, and chopped ginger pieces, continue to stir-fry until the oil soup is red and bright, and smell the fragrance, then pour the rabbit meat and stir-fry it together for about seven or eight minutes, add a little water or broth, at least cover the rabbit meat, add soy sauce for coloring, add a little sugar, and add some spices (star anise, kaempferia, cinnamon, etc., anyway). Then simmer over medium heat. Rabbit meat is very tender, so it will be rotten in a short time. At this time, put the cut lettuce down and burn it together. After it is cooked, add chicken essence, stir it evenly and put it on the plate. 12, chrysanthemum celery pot rabbit formula: chrysanthemum 20g, celery 50g, rabbit meat150g, ginger 5g, onion10g, garlic10g, salt 3g, vegetable oil 30g, making:1.Wash the chrysanthemum and remove impurities; Wash celery and cut into 4 cm long segments. Wash the rabbit meat and cut it into 4 cm square pieces; Slice ginger, onion and garlic. 2. Heat the wok over a strong fire, add vegetable oil, add ginger, onion and garlic when it is six ripe, stir-fry until fragrant, then add rabbit meat, celery, chrysanthemum and salt, add 300 ml of water and simmer for 30 minutes. How to eat: daily 1 time, 50 grams of rabbit meat each time. Efficacy: tonify qi and blood, beautify face and lower blood pressure. Hypertension often eats dishes. 13, dried stir-fried diced rabbit and jumping rabbit. Raw materials: 500g of rabbit, 0/00g of fresh pepper, 50g of Pixian watercress, ginger slices, garlic cloves100g, star anise, a little salt and monosodium glutamate. Method: Wash the rabbit and cut it into small pieces, and taste it with cooking wine and a little salt. Add oil to the pot and cook until it is nine-cooked, stir-fry the rabbit pieces until half-cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until cooked, and add monosodium glutamate to the pot. Features: fresh and tender, spicy and refreshing. The raw materials of jumping rabbit are one rabbit, several onions, a little pepper and seasonings. The main process is to put the slaughtered rabbit in water to remove blood, then put the onion, a little pepper, spices and the rabbit in a clear water pot and cook it slowly with low fire. When the rabbit skin is boiled soft, the rabbit can be cut into blocks the size of the first middle finger, and then it can be put on the plate. The seasoning for dipping is mainly fresh sea pepper, plus garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar and chopped green onion. The taste is gone, haha! 14, home-cooked rabbit meat raw materials: 450g of rabbit meat with bone, 50g of fresh and tender garlic seedlings, 35g of bean paste, peanut oil, soy sauce, cooking wine, refined salt and monosodium glutamate, 20g of onion and 20g of ginger slices. Practice: 1, rabbit meat with bone is washed, chopped into pieces, and slightly scalded in a boiling water pot. Clean the garlic seedlings and cut them into 4 cm long sections. 2. Put peanut oil in the pot until it is 50% hot, stir-fry the bean paste into cooking wine, pour in rabbit meat and stir-fry, add a proper amount of soup to boil, take out the bean paste residue with a colander, then put soy sauce, salt, onion and ginger slices to boil, and slow-fire until the meat is cooked and rotten, then stir-fry garlic sprouts and monosodium glutamate and put them on a plate. Features: red and green, soft meat, fresh and fragrant materials. 15, the method of hot and sour rabbit meat 1, wash rabbit meat, remove fascia, cut it into 8 mm thick pieces, pat it loose, soak it in cold water for half an hour, wash it, drain off water, remove its plasma, and cut it into pieces with a length of 3 cm and a width of 1.5 cm; Wash green peppers, remove pedicel seeds and dice. 2. Put the rabbit slices into a porcelain bowl, add cooking wine10g, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose. 3. Heat the wok and put the soybean oil. When it is 50% hot, put the starched rabbit meat into the oil twice, fry it until there is a hard shell on the surface, take it out, when the oil temperature is 90% hot, put the rabbit meat slices into a large porcelain bowl, put the onion, ginger and pepper into it, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine to adjust the taste, and steam it in a cage. 4. After the soup is filtered, add chicken soup, boil it, remove foam, add pepper noodles, balsamic vinegar, diced green peppers, sesame seeds and salt to make it sour and spicy, boil it, and pour it into a bowl filled with rabbit meat.

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