stir-fried diced rabbit

raw materials: 5g of rabbit, 1g of fresh pepper, 5g of Pixian watercress, ginger slices, 1g of garlic cloves, a little star anise, salt, monosodium glutamate, salad oil, red oil, cooking wine, etc.

Method: Wash and chop the rabbit into small pieces, and taste 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.

jumping rabbit

The raw materials are a rabbit, several scallions, a little pepper and seasonings, etc. 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. After the rabbit skin is boiled soft, the pot is cooked, and the rabbit is cut into blocks the size of the first middle finger, and then the plate can be put. The seasoning for dipping is mainly fresh sea pepper, plus garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar and chopped green onion.

soft-cake sauce rabbit:

main ingredient: boneless rabbit meat 2g

ingredients: salad oil 8g, sweet noodle sauce 3g, soaked ginger 15g, asparagus 1g, onion 1g, millet pepper 5g, green pepper 15g, shredded green onion 5g, homemade flour cake 1g, 2 eggs and clean banana leaves. Heat the pan with a small fire, pour the batter into the pan and spread it into a cake for later use;

Step 2: Spread the shredded onion and soft cakes in a triangle and put them on the edge of the dish, and pad the middle part of the dish with banana leaves for standby. Step 3: code the boneless rabbit meat. Put a little oil in the pan, stir-fry the sweet noodle sauce in the pan until the fragrance disappears, and stir-fry the rabbit meat with onion, asparagus and green pepper. Then add monosodium glutamate, sugar, sesame oil and water bean powder to thicken, and then take the pot and put it on the banana leaves in the plate to eat;

preparation of curry rabbit meat

1. rabbit meat treatment: after thawing and cleaning, the spine is halved.

2. onion and garlic treatment: respectively, through holes and minced by a 2-3mm wringer.

3. Pre-cooking: 1kg of rabbit meat, 2.3kg of onion, .5kg of ginger, 5g of pepper, 5g of bay leaf and 18kg of water. Spices (wrapped in cloth bags) are first boiled in a jacketed pot with water for 5-7 minutes, then the rabbit meat is put in and pre-cooked for 1-12 minutes (onion and ginger are changed every 2 hours; Laurel leaves and pepper granules are changed every 4 hours).

4. dicing: the rabbit meat is cut into 4-5cm cubes, and the meat pieces are washed with hot water and rechecked for later use.

5. Preparation of curry sauce:

18kg of minced onion, 24kg of refined peanut oil, 2.4kg of minced garlic, 4.8kg of sugar, 4.8kg of curry powder, 9kg of refined white flour, 7.5kg of refined salt, 5.kg of yellow rice wine, 1kg of monosodium glutamate and 1kg of broth. Pour refined peanut oil into a jacketed pot and heat it to 16-18℃, then add minced onion and minced garlic, fry until it turns pale yellow, then add flour while it is hot (8-1℃), stir it evenly, then add broth, sugar, refined salt and curry powder, and heat it until it boils. Add monosodium glutamate and yellow wine before taking out of the pot and stir evenly to get 156-16 kg curry sauce.

Kung Pao Rabbit

Ingredients:

15g of clean rabbit meat, 5g of peanuts, 1g of cooking wine, 1g of refined salt, 15g of douban hot sauce, 5g of sugar, a little of onion and Jiang Mo, 15g of egg white, and 5g of peanut oil (about 25g).

production method:

1. Wash the rabbit meat with water, cut it into cubes with a side length of 4 minutes, put it in a bowl, add a little cooking wine, refined salt, minced onion and ginger, wet corn flour and 1 egg white, and mix well to make a paste.

2. Put the peanuts in a bowl, soak them in boiling water for 5 minutes, then take them out and peel them off. Sit in a wok, inject 1g peanut oil, add peanuts, fry them in warm oil until they turn yellow, and take them out.

3. sit in a wok, add peanut oil, heat it to 5%, add diced rabbit meat and pour it into a colander.

4. Leave the bottom oil in the pan, add bean paste, cooking wine, refined salt, white sugar and minced onion and ginger, stir-fry until the juice is thick, then pour in diced rabbit meat and peanuts, stir well, and then take out the pan.

Roasted rabbit meat with onion

Ingredients:

5 grams of rabbit meat, 1 grams of cooking wine, 15 grams of onion, 5 grams of sugar, 5 grams of soy sauce, 3 grams of fresh soup and appropriate amount of salt.

production method:

1. Slice the rabbit meat, peel and wash the onion, and shred it for later use.

2. Take a bowl, add soy sauce, salt, cooking wine, sugar and fresh soup to make juice, and then marinate the rabbit meat for a while.

3. Put the onion shreds and marinated rabbit meat into a baking tray and mix. 5g of olive oil, 15g of minced garlic, proper amount of refined salt and pepper. A little red flowers.

Production method:

1. Wash rabbit meat and cut it into small pieces, sprinkle with salt and pepper and mix well; Wash onion and slice; Wash and shred green peppers; Wash and dry rice for later use.

2. Heat the pan and pour in olive oil. When the oil temperature reaches 6%, add shredded green pepper and stir-fry until soft. Add rabbit meat and stir-fry until the color is high. Add minced garlic and onion slices and stir-fry a little. After adding a proper amount of clear soup to boil, add salt and pepper to adjust the taste, and simmer with slow fire until cooked and soft.

3. Boil the water in the pot, add the rice, refined salt and safflower, then boil it and simmer it with low heat. When eating, put rice, put rabbit meat and shredded green pepper on it, and pour the original juice.

stewed rabbit meat with red dates

raw materials:

4g fresh rabbit meat, 15 red dates, appropriate amounts of cooked lard, onion, ginger slices, refined salt and monosodium glutamate.

Method:

1. Wash the rabbit meat, chop it into pieces, scald it in a boiling water pot, take it out and wash it with warm water; Wash red dates, it is best to remove the core.

2. Wash the pan, add a little cooked lard, and when the heat reaches 4% to 5% with medium fire, stir-fry the pan with onion and ginger slices, then stir-fry the rabbit meat for a while, add red dates, refined salt and appropriate amount of water to boil, and pour the meat and soup into a steaming bowl.

3. Wash the pot, inject a proper amount of water, put the steamed bowl with meat in, and simmer for about 1 hour with low fire. After the rabbit meat is cooked thoroughly, pick out the onion and ginger slices, and add monosodium glutamate to taste. Serve.

characteristics: the rabbit meat is tender, ripe and light.

Efficacy:

Rabbit meat has high nourishing value, and its function lies in "invigorating spleen and stomach, nourishing yin and promoting fluid production, cooling blood and detoxifying." It has good curative effect on malnutrition, emaciation and yellow face. Rabbit meat is rich in protein, and its cholesterol content is the lowest in meat. Therefore, eating rabbit meat often can not only enhance physical fitness, make muscles plump, delicate and healthy, but also maintain beauty and prolong aging. It is a beauty product for young women and should be eaten more.

Tip:

When the rabbit meat is put into the pot, it should be stewed with a small fire until it is cooked and rotten, and the fire is too strong to taste well.

crystal rabbit meat

raw materials:

clean rabbit meat 5g, fresh pig leg skin 15g, scallion 75g, ginger 15g, garlic 1g, aniseed 5g, cinnamon 5g, refined salt 15g, sugar 15g, monosodium glutamate 25g, white pepper 2g, aged.

production method

1. Wash rabbit meat with clear water for about 6 hours, then wash it with warm water, put it in a boiling water pot for 5 minutes to clean the blood, take it out and wash it with cold water, and then cut it into pieces with a length of 4 cm, a width of 2 cm and a thickness of .3 cm.

2. Take a casserole, put the chopped green onion, ginger and garlic at the bottom, then put the rabbit meat, pour the aged yellow wine, put the spice bag with aniseed and cinnamon, then add 5g of refined salt, white sugar and white pepper, cover it, steam in a cage for about 15min until the rabbit meat is crisp and rotten, and take it out.

3. After scraping the hair and fat, clean the fresh pigskin, blanch it in a boiling water pot for 5 minutes, take it out and take a shower, cut it into pieces with a length of 3 cm and a width of 2 cm, and stew it in a stew pot until the skin is crisp and rotten. Take out the crisp and rotten skin with a colander, chop it into minced skin, pour it into aspic soup, continue stewing for about 2 minutes, and then filter the skin soup into a clean stainless steel pot. Remove the end of the pot from the fire, then take out the rabbit meat in the pot and put it into three large enamel plates respectively. Finally, filter the aspic juice into the three plates respectively, and let it stand in the refrigerator for about 3 minutes after cooling, thus obtaining the crystal rabbit meat.

4. Slice the crystal rabbit meat according to the weight, put it on a plate, and serve it with garlic paste, red oil and mustard.

Note:

Pay attention to the heat when steaming the rabbit meat. It is better to steam the rabbit meat until it is crisp and not broken. In addition, all the cooking utensils and containers must be scrubbed clean without any impurities, so as to ensure that the finished dishes are crystal clear and truly achieve the crystal-like effect.

Tiger rabbit meat

Ingredients:

2g of clean rabbit meat, 25g of water-soaked mushrooms, 25g of water-soaked magnolia tablets and 4 eggs. 15g of cooking wine, 1.5g of refined salt, 3g of corn flour, a little flour, 25g of onion, 25g of ginger, 5g of peanut oil (about 6g), 35g of clear soup and 5g of soy sauce

Production process:

1. Pour clean water into the pot, put the cleaned rabbit meat, and cook it on the fire for about 2 minutes, then take it out. Cut the onion and ginger into sections. Wash the water-scented rhythm and water-scented magnolia tablets with water.

2. Pour the clear soup into the pot, add a little cooking wine, a little refined salt, a little onion ginger and soy sauce, add the rabbit meat, and take it out when it is burnt to 7% rotten on the fire.

3. Cut the cooked rabbit meat, water-soaked mushrooms and water-soaked magnolia slices into diced chopsticks. Sit in a wok, inject a little peanut oil, add diced rabbit meat, diced mushrooms, diced magnolia slices, cooking wine and refined salt, stir-fry for 1-2 minutes, pour in a colander to control the soup, put it on a plate, and divide it into four portions.

4. put three eggs ke into a bowl, add 15 grams of corn flour and a little salt, and stir well. Sit in an oil pan, heat it, brush a layer of oil in the pan with an oil brush, then pour the egg liquid into the pan, hang it into two round thin egg skins, pour the flour into a bowl, and mix it into a thin paste with clear water.

5. Cut the egg skin into four square pieces with sides of 4 inches. Put a filling in the middle of an egg shell, spread flour paste around it, and grow a rectangular strip with a width of 1 inch and 5 minutes from four loaves. Pack four according to the above method.

6. Knock an egg into a bowl, add corn flour, fried wine, refined salt, and mix into a paste.

7. sit in a frying pan, inject peanut oil, heat it to 6%, cover the rabbit meat with egg lake, fry it in an oil pan until it is golden brown, take out the clean oil, and put it in a plate.

hot and sour rabbit meat

raw materials:

3g rabbit meat, 2g cooking wine, 5g soybean oil (75g actual consumption), 25g starch, 1g soy sauce, 5g eggs, 25g balsamic vinegar, 2.5g refined salt, 1g scallion, 1g ginger, 1 prickly ash granules and 1g monosodium glutamate.

Production process

1. Wash rabbit meat, remove fascia, cut it into 8 mm thick slices, pat it loose, soak it in cold water for half an hour, wash it, drain off water, remove its plasma, and cut it into slices 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 1 grams of cooking wine, eggs, starch and a little refined salt for sizing 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 5% hot, put the starched rabbit meat into the oil twice, fry it until the surface has a hard shell, then take it out. When the oil temperature is 9% hot, put the rabbit meat slices into a large porcelain bowl, put the onion, ginger and pepper into it, and add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine to adjust the taste.

4. after the soup is filtered, add chicken soup, boil it, remove the froth, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it, and pour it into a bowl filled with rabbit meat.

Boiled rabbit leg

Ingredients:

5g of rabbit hind leg, 5g of pine nut kernel, 1 dried pepper, 5g of jujube, 25g of soy sauce, 5g of cooked soybean oil (actual consumption is 4g), 25g of cooking wine, 1g of onion, 15g of sesame oil, 1g of ginger slices, 1g of sugar and garlic heads.

Production process

1. Remove the bones from the hind legs of rabbits, cut them into long strips, wash them, mix them well with soy sauce, and pickle them for 4 hours to make them tasty.

2. Heat the wok, pour in cooked soybean oil, heat it to 3%, put the rabbit leg strips into the wok, fry them until golden brown, pour them into the colander, drain the oil, and pour out the remaining oil.

3. Leave 15g of residual oil in the original wok, stir-fry onion segments, ginger slices, garlic heads, dates, pine nuts and dried peppers to smell, pour chicken soup, add rabbit meat strips, spicy sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook for one hour with low fire, and pick out onions, ginger, garlic and white sugar.

4. When eating, each bowl should be filled with rabbit meat, dates and pine nuts.

the raw materials of the rabbit meatball

are 5g of rabbit meat, 15g of cucumber slices, 15g of dried seaweed, 1g of ham, 1g of Chinese cabbage, 5g of dried tremella, 5g of pine mushrooms, 15ml of chicken soup, 1g of coriander, 25g of day lily, 1g of egg white, 1g of ginger and sesame oil.

Production process

1. Soak rabbit meat in water for 4 hours, remove blood foam and grassy smell, wash it, remove fascia, and chop it 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 form the rock filling.

3. Mix the stuffing evenly, squeeze it into 3cm balls, put it in a boiling water pot, blanch it, 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 slices, scalded with boiling water, too cold; Picking, washing and slicing Betula platyphylla; Picking and washing coriander, cutting into sections; Soak the lily with water, pick and wash, squeeze out the water and cut into sections; Peel scallions and ginger, wash them and cut them into shreds; Picking, washing and slicing the tremella fuciformis.

5. After the casserole is clean, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, then add cooking wine, refined salt and monosodium glutamate, after boiling, adjust the taste, add rabbit meatballs and pine mushroom slices, take out the main and auxiliary materials after cooking, and pack 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 it hot and sour, add coriander segments, bring to a boil, and pour them into rabbit balls in each small bowl.

braised rabbit meat

raw materials: 5g of rabbit meat, 5g of canned bamboo shoots, 25g of pine mushrooms, 5g of starch, 5g of oil, 75ml of chicken soup, 2g of refined salt, 15g of soy sauce, 25g of balsamic vinegar, 15g of fresh ginger, .5g of Chili noodles, 15g of sugar, 15g of scallion and pepper.