raw material
Rabbit leg meat 400 grams. 100g ham and 50g cabbage leaves. Salt 15g, monosodium glutamate 1g, fermented bean curd brine 50g, pepper 10g, fenjiu 25g, onion 50g, shredded ginger 25g, coriander 5g and dried starch 15g.
prepare
Boneless rabbit leg meat, thin the meat to both sides, pat it flat, and then add sufu brine. Fenjiu, pepper, monosodium glutamate and refined salt for breast enhancement 15 minutes. Slice the ham. Spread the hip rabbit leg meat on the chopping block, put green leaves, sprinkle with dry starch, and then put ham slices. Put onion and shredded ginger on one end of rabbit meat, roll it into the shape of rabbit leg, tie the rabbit leg with fine wire, hook it with iron hook, and bake it in the oven for about 30 minutes. Remove the silk from the roasted rabbit leg, cut it into pieces, put it in a plate, and line it with fragrant leaves on both sides.
trait
The appearance is crimson, the meat is fresh and tender, and the pot-stewed taste is rich.
2. The practice of frying rabbit meat with onion
raw material
200g raw tender rabbit meat. Egg white 1, onion 100g. 6 grams of Shaoxing wine, soy sauce 15 grams, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, refined salt 1 gram and 500 grams of cooked lard (about 60 grams).
prepare
Cut rabbit meat into thin slices with a length of 4cm and a 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, white sugar, vinegar, monosodium glutamate, Shaoxing wine 10g and wet starch 10g into a bowl, stir-fry, put the pan on medium heat, use an oil pan, then add lard to 40% heat (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, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, pour the sauce on it and sprinkle with sesame oil.
trait
The color is reddish, the meat is slender and tender, and the onion oil is fragrant.
3. Sauté ed diced rabbit with sauce
raw material
250g tender rabbit meat. 1 egg (weight about 50g). Salt 2g, 65438+ monosodium glutamate 0.5g, sugar 25g, batter 15g, Shaoxing wine 20g, soy sauce 5g, sesame oil 10g, onion 3g, ginger slices 3g and cooked lard 500g.
prepare
Cut the rabbit meat into cubes with a thickness of 0.5 cm and a square 1 cm, put them in a bowl, add refined salt, Shaoxing wine and egg white, stir vigorously, and size them with wet starch (put the wok in medium heat, add cooked lard, and when the heat is 40% (about 88℃), put the rabbit meat cubes in, spread them out with chopsticks, and drain the oil. Leave the bottom oil in the original pot, stir-fry the onion and ginger slices in the pot, then thicken them with sweet noodle sauce, sugar, Shaoxing wine, soy sauce, monosodium glutamate and water, then pour the diced rabbit meat, turn over and pour the oil out of the pot.
trait
Rabbit meat sauce is red oil, fresh and tender, salty and sweet, and the sauce is overflowing.
Step 4 stew rabbits
raw material
Fresh rabbit meat 1500g. 25g of water-soaked mushrooms, 50g of winter bamboo shoots, 350g of pork belly and 75g of green vegetables. Salt 12g, monosodium glutamate 7.5g, Shaoxing wine 25g, pepper 5g, pepper 1g, sesame oil 3g, onion ginger 15g.
prepare
Wash the rabbit meat, cut it into 3 cm 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 diced for use. Remove the rabbit meat from the water pot and take it out and wash it. Put rabbit meat, diced meat, chicken soup, onion ginger and Shaoxing wine into a casserole, boil, skim the floating foam, cover and stew until the rabbit meat is crisp and rotten, take out onion ginger, add mushrooms, bamboo shoots and vegetables, boil, add monosodium glutamate and pepper, and sprinkle with sesame oil. If dipped in garlic paste, it will have a unique taste.
trait
Rabbit meat is crisp, tender and unique in flavor, which is deeply loved by eaters.
5. The method of multicolored silk for jade rabbit
Features:
Beautiful appearance, salty and refreshing.
raw material
200g pork tenderloin, quail egg 10, 20g green bell pepper, 20g carrot and mushroom, 3g rape leaf 10, 3g salt, 8g cooking wine, 5g ginger juice, 5g monosodium glutamate, egg white 1, broth and starch, and oil10.
manufacturing process
(1) Cut the meat into 10 cm-long shreds, rub and soak with clear water repeatedly, remove blood, control drying, add salt, egg white and starch for sizing.
(2) Cut the sweet pepper, mushrooms and carrots into shreds slightly thinner than shredded pork, blanch the vegetable leaves, code them around the plate, and make juice with cooking wine, ginger juice, salt, monosodium glutamate and water starch.
(3) Heat the oil in the pot until it is 4-5 ripe, add the pulped shredded pork until it is 8 ripe, pour in a colander to control the oil, leave the bottom oil in the pot, stir-fry shredded vegetables such as shredded pork, add a proper amount of sauce, pour out the spoon and put it in the middle of the dish, cook the quail eggs, peel them and put them on the rapeseed 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, and pour the oil on Yutu.
6, the practice of burnt salt rabbit slices
raw material
Ingredients: 300g fresh rabbit meat. Ingredients: 2 eggs and 40 grams of flour. Seasoning: cooked lard 1000g (actual dosage 75g), refined salt 5g, monosodium glutamate 0.5g, cooking wine 25g, chopped green onion 5g, pepper powder 0.5g, wet starch 25g and sesame oil 5g.
manufacturing process
1. Wash the fresh rabbit meat, remove the fascia, obliquely cut it into thin 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, stir well and make a paste. Pour in the marinated meat-free slices and hang them evenly.
3. Put the wok on the fire, add the cooked lard and heat it to 60%. Put the non-paste 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 enlarge the fire. Stir-fry the rabbit meat slices, sprinkle with chopped green onion and pepper powder, pour in sesame oil, and serve after several times.
trait
This dish is light yellow in color, soft inside and crisp outside, spicy and delicious.
7. Yutu Roasted Meat (Tianjin Roasted Meat)
During the Qing dynasty, "four steaks" and "eight bowls" were popular among the people. Used for weddings, funerals and birthday parties, because it is fast, affordable and has a table, it is quite popular. "Roasted meat" (also known as braised pork) is the "red bowl" among the eight bowls.
Yutu roasted meat is a Tianjin dish with strong local characteristics, which was created by the chef of Hongqi Restaurant on the basis of roasted meat. 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".
This dish is a delicious food with high protein and low fat after cooking, frying, steaming and degreasing for many times. Its characteristics are salty, fresh, soft, rotten, fat but not greasy, thin but not firewood.
Low production method
Select the ribs with skin, cook them until they are half cooked, take them out, coat them with sugar, fry them for color fixation, cut the sickle into a bowl, add star anise, Jiang Mo, Shaoxing wine, soy sauce, salt and fermented bean curd, steam them in a drawer, and buckle them into a flat plate. The red, green and white colors set each other off and are pleasing to the eye. The jade rabbit lying in the "grass" propped up the main course, making up for the monotonous color.
8. Cistanche deserticola Gorgon Rabbit Soup
material
Meat-free 100g, cistanche deserticola and Euryale ferox 30g each.
working methods
(1) Wash rabbit meat and chop it; Slice cistanche deserticola after soaking slightly; Wash Gordon Euryale seeds and soak them in water for half an hour.
(2) Put all the materials into a pot, add a proper amount of water, boil over high fire, and blanch 1-2 hours for seasoning.
efficacy
Bushen astringent essence, anti-aging, longevity.
indicate
Premature senility, senile kidney deficiency. Symptoms include emaciation of bones and muscles, cold pain in waist and knees, short red or turbid urine, premature senility and impotence. Women with weak spleen and kidney.
To annotate ...
This soup can tonify and strengthen the kidney and delay aging. The rabbit meat in the soup is sweet and cool, which has the functions of tonifying the middle warmer, strengthening the spleen and quenching thirst. It is a high-protein and low-fat food and is known as "bodybuilding meat".
Its lecithin 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 male absolutely yang deficiency, female absolutely yin deficiency, moisten five internal organs, grow muscles and warm waist and knees." This product is rich in white crystalline substance mannitol. According to research reports, mannitol has significant effects on 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 a good anti-aging effect. Euryale ferox is sweet and astringent, and its function is to strengthen the spleen because of astringency of kidney. Compendium of Materia Medica says that it can "quench thirst and tonify kidney, treat dysuria and turbid nocturnal emission." Combining them into soup is beneficial and anti-aging, and it is a tonic for strengthening the body and prolonging life.
Precautions and taboos
This soup is not suitable for people who have a cold and fever.
9, auricularia yuba rabbit soup
Name of dish: auricularia yuba rabbit soup
Materials: Auricularia auricula 10g, yuba 1g (about 120g), 2 slices of ginger, Lycium barbarum 10g, and 250g of rabbit meat.
Methods: 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 oil pan, add ginger slices, saute until fragrant and avoid meat, and add appropriate amount of water.
Add Auricularia auricula, yuba and Lycium barbarum, simmer and season. Drink soup and eat all ingredients, 1 ingredients every day, and 7 consecutive days is 1 course of treatment.
Medicinal value: invigorating spleen, nourishing blood and cooling blood. Used for shortness of breath, laziness and dull complexion caused by qi and blood deficiency.
10, Huaiqi stewed rabbit soup
Ingredients: rabbit meat.
Accessories: yam, medlar and longan.
Seasoning: salt, chicken essence, cooking wine and ginger.
Exercise:
1. Wash rabbit meat and cut into pieces, slice ginger and cut yam for later use;
2. Ignition in the pot, pouring clear water, adding rabbit meat, ginger slices, longan and yam, adding cooking wine and chicken essence for seasoning, and stewing for one hour;
3. Soak Lycium barbarum in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. Turn off the fire and season with salt.
1 1, the practice of braised 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 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 ginger slices, stir-fry until the oil soup is bright and fragrant, then pour in rabbit meat and stir-fry for about seven or eight minutes, add a little water or broth to at least cover the rabbit meat, add soy sauce for coloring, add a little sugar, and add some spices (star anise, kaempferia kaempferia, cinnamon, etc.). , anyway). Then simmer over medium heat. Rabbit meat is tender, and soon it will rot. At this time, put the cut lettuce down and burn it together. After cooking, add chicken essence, stir well and plate.
12, rabbit meat in chrysanthemum celery pot
Formula: chrysanthemum 20g celery 50g rabbit meat 150g ginger 5g onion 10g garlic 10g salt 3g vegetable oil 30g.
Output: 1. Wash chrysanthemum and remove impurities; Wash celery and cut into 4 cm long sections. Wash the rabbit meat and cut it into 4 cm square pieces; Slice ginger, onion and garlic.
2. Heat a wok with high fire, add vegetable oil, add ginger, onion and garlic when it is half 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: 65438+ 50 grams of rabbit meat 0 times a day.
Efficacy: tonify qi and blood, beauty beauty, and lower blood pressure. Hypertension often eats vegetables.
13, stir-fried diced rabbit and diving rabbit.
Stir-fried diced rabbit raw materials: 500g rabbit, fresh pepper 100g, 50g Pixian watercress, ginger slices 100g, garlic cloves, a little star anise, salt, monosodium glutamate, salad oil, red oil, cooking wine, etc. Methods: The rabbits were washed and cut into small pieces, and seasoned with cooking wine and a little salt. Add oil to the pot and cook until it is 90% cooked, stir-fry the rabbit until it is half cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until it is cooked, and add monosodium glutamate to the pot. Features: fresh and tender, spicy and refreshing.
The raw materials of jumping rabbit are a rabbit, some onions, a little pepper and seasoning. The main process is to put the slaughtered rabbits into water to remove blood, and then put onions, a little pepper, spices and rabbits into a clear water pot and cook them slowly with low fire. When the rabbit skin is soft, you can cut the rabbit into pieces the size of the first middle finger, and then you can put it on the plate. The seasoning for dipping is mainly fresh sea pepper, with garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar and chopped green onion. The taste is gone, haha!
14, home-cooked rabbit meat
Ingredients: 450g of rabbit meat with bone, 50g of fresh garlic sprout, 35g of bean paste and peanuts.
Appropriate amount of oil, soy sauce, cooking wine, refined salt, monosodium glutamate, onion 20g, ginger 20g.
Exercise:
1. Boneless rabbit meat, clean it, chop it up, and take it out in a boiling water pot. Wash the garlic seedlings and cut them into 4 cm long sections.
2. Put peanut oil in the pot to 50% heat, stir-fry bean paste in cooking wine, stir-fry rabbit meat, add a proper amount of soup to boil, take out the bean paste residue with a colander, then add soy sauce, salt, onion and ginger slices to boil, stir-fry with low fire until the meat is cooked and rotten, then stir-fry garlic sprouts and monosodium glutamate.
Features: red and green, soft meat, fresh and fragrant materials.
15, the practice of hot and sour rabbit meat
1. Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces.
2. Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, 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 the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry it until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine for seasoning, and steam in a cage.
4. After the soup is filtered, add chicken soup, boil it, remove the foam, 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.