Accessories: 500g of milk, 50g of cream, 50g of bread, 50g of onion (red skin), 75g of wheat flour and 50g of eggs.

Seasoning: vegetable oil 1 00g, salt 3g, monosodium glutamate 1 g, pepper1g?

1. Soak rabbit meat in clear water for 30 minutes;

2. Stir-fry the shredded onion with 50 grams of vegetable oil, and add the bread dispersed in water (squeeze out the water);

3. Add chopped rabbit meat paste, egg liquid, proper amount of cream and refined salt and mix well;

4. Make rabbit meatballs (about 50), cook them with clear water and take them out;

5. Stir-fry the flour with 50 grams of plain oil, add milk, and mix the remaining cream evenly;

6. Pour the broth to boil, and adjust the taste with salt, pepper and monosodium glutamate to leave the fire;

7. Put 10 small balls in each soup bowl. ?

In order to make this dish taste better, it is necessary to prepare broth about1000g. If there is no broth, clear water can be used instead. ?

1. Rabbit meat has the characteristics of high protein content, low fat and low cholesterol.

Eating rabbit meat can not only enhance physical fitness, but also not make the body fat, so it is very beneficial to obesity, the elderly and patients with hypertension, coronary heart disease and diabetes, and is their ideal meat?

6. Cream rabbit meatball soup with rabbit meat for beauty and milk for skin care can not only strengthen skin, make youth stay, but also benefit qi and prolong life.

500g of rabbit meat, sliced cucumber15g, dried seaweed15g, ham10g, Chinese cabbage100g, dried tremella 50g, Tricholoma matsutake 50g, chicken soup1500ml and coriander. Sesame oil15g, scallion10g, monosodium glutamate 2g, cooking wine15g, pepper noodles 2g, starch 50g and vinegar 5g.

Production steps?

1, soak rabbit meat in water for 4 hours, remove blood foam and grassy smell, wash, 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 a rock filling;

3, the evenly mixed stuffing, squeezed into 3 cm balls, into the boiling water pot, simmered, fished out, too cold;

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 day 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 and washing the tremella fuciformis, slicing for later use;

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, the original soup in the casserole to float foam, add balsamic vinegar, pepper noodles, sesame oil to make a hot and sour mouth, put the parsley section, boil, and pour it into each small bowl of rabbit balls.