Rabbit meat includes two types: domestic rabbit meat and hare meat. Domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat is a meat with high protein, low fat and low cholesterol. Below is a delicious way to make sun-dried rabbit meat that I have carefully compiled. It is for reference only. Let’s take a look. How to make delicious sun-dried rabbit meat Part 1

Rabbit meat delicious recipes

1: Rabbit meat hot pot

Ingredients: 750 grams of pure rabbit meat

Accessories: 500g cabbage, 250g wet vermicelli, 25g Shaoxing wine, 10g salt, 2 slices ginger, 1 green onion, 50g cooked soy sauce, 50g spicy soy sauce, 1000g fresh soup .

Preparation method:

(1) Cut the rabbit meat into 4 cm square pieces, blanch it briefly in a pot of boiling water, take it out, wash it with water, then put it into the wok, add Add 1500 grams of water, scallion knots and ginger slices, cover and bring to a boil, then skim off the foam, add wine and simmer until the rabbit meat is cooked.

(2) Cut the cabbage into 5 cm long strips, blanch them in a pot of boiling water and take them out. Wash wet vermicelli.

(3) First put cabbage and vermicelli in the hot pot, then add cooked rabbit meat pieces, and pour in rabbit meat soup. Prepare 1000 grams of fresh broth for addition. Add salt and MSG, cover, light the hot pot and bring to a boil before eating. Comes with a small dish each of cooked soy sauce and Worcestershire sauce for dipping.

2: Osmanthus rabbit meat

Ingredients

150 grams of rabbit meat, 5 grams of vinegar, 500 grams of cooked peanut oil (actual consumption 60 grams), 2 soda ash grams, 1g refined salt, 50g eggs, 10g cooking wine, 15g starch, 1g MSG, 5g flour, 5g green onions, 5g sugar, 5g osmanthus, 10g ginger, 5g soy sauce, 15g sesame oil, 10 ml of fresh soup.

Production process

(1) Soak the rabbit meat in water, take it out, dry it, cut it into large pieces 2 cm wide, 3 mm thick and 5 cm long, put them in Put it into a porcelain bowl, add water and soak with soda ash for 30 minutes to remove the bloody smell, then rinse twice with cold water, wrap the hare slices in clean gauze, squeeze out the floating water, add cooking wine and soy sauce to marinate for flavor. Dip in flour and serve the sweet-scented osmanthus rabbit meat.

(2) Cut the green onions and ginger into thin strips; knock the eggs into a bowl, add starch and beat well, take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, sugar, and osmanthus , MSG and sesame oil, mix well and blend into salty and sweet gravy.

(3) Heat the wok, add cooked peanut oil, and when it is 50% hot, add the flour-coated rabbit slices one by one into the egg batter, deep-fry in oil until golden brown, pour in In a colander, drain the oil.

(4) After the frying pan is clean, add 25 grams of cooked peanut oil, heat it up, add shredded green onion, ginger and stir-fry until fragrant, pour in the fried hare meat slices, and cook with the blended seasoning Stir the gravy evenly, pour vinegar along the side of the pot, stir evenly, and sprinkle in the remaining sesame oil.

Features

Golden color, tender rabbit meat, salty, sweet and sour flavor.

Three: Steamed Rabbit Meatballs

Ingredients: 500 grams of rabbit meat, 15 grams of cucumber slices, 15 grams of dried sea rice, 10 grams of ham, large 100 grams of cabbage, 50 grams of white fungus, 50 grams of pine mushrooms, 1500 ml of chicken broth, 10 grams of coriander, 25 grams of daylily, 100 grams of egg white, 10 grams of ginger, 15 grams of sesame oil, 10 grams of green onions, 2 grams of MSG, 15 grams of cooking wine , 2 grams of pepper noodles, 50 grams of starch, 5 grams of vinegar.

Production process

(1) Soak the rabbit meat in water for 4 hours to remove the blood foam and grassy smell, wash it, remove the fascia, and chop it into puree with a pair of knives .

(2) Then put the rabbit puree into a porcelain basin, add cooking wine, egg white, refined salt, 5 grams of sesame oil, and starch and stir evenly to form the filling.

(3) Mix the stuffing thoroughly, squeeze it into 3cm balls, put it into a pot of boiling water, boil it for a while, take it out and let it cool down.

(4) Cut the cucumber and ham into elephant eye slices; limit the size of the Chinese cabbage, wash it, cut it into elephant eye slices, blanch it in boiling water, and let it cool; pick and wash the birch mushrooms Cut into thin slices; pick and wash the coriander and cut into sections; soak the daylily with water, pick and wash it, squeeze out the water and cut into sections; peel the green onions and ginger, wash them and cut them into shreds; pick and wash the white fungus. , slice and set aside.

(5) After the casserole is clean, add chicken soup, shredded green onion and ginger, various ingredients, dried sea rice, and white fungus slices, then add cooking wine, refined salt, and monosodium glutamate. After boiling, adjust the taste. Add rabbit meatballs and pine mushroom slices. When cooked, remove the main and auxiliary ingredients and distribute them into 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 the coriander segments, bring to a boil, and pour into the rabbit balls in each small bowl. , that’s it.

Features

The soup is milky white, the meatballs are tender and glutinous, and the taste is delicious.

Four: Boiled rabbit legs

Ingredients

500 grams of rabbit hind legs, 50 grams of pine nuts, 1 dried chili, 50 grams of jujube, soy sauce 25 grams, 500 grams of cooked soybean oil (actual consumption 40 grams), 25 grams of cooking wine, 10 grams of green onions, 15 grams of sesame oil, 10 grams of ginger slices, 100 grams of sugar, 5 grams of garlic, 1 gram of MSG, 750 ml of chicken broth, spicy 20 grams of miso.

Preparation process

(1) Remove the bones from the rabbit hind legs, cut into long strips, wash, mix well with soy sauce, and marinate for 4 hours to add flavor.

(2) Heat the wok, pour in the cooked soybean oil, heat it to 30% heat, put the rabbit leg strips into the pan, fry until golden brown, pour into the colander, drain the oil, and pour out the remaining oil.

(3) Leave 15 grams of oil in the original wok, stir-fry the green onion, ginger slices, garlic, dates, pine nuts and dried chili until fragrant, pour in the chicken soup, and add the rabbit strips , spicy bean paste, soy sauce, white sugar, refined salt, monosodium glutamate, cooking wine, cover and simmer over low heat for an hour, pick out the onions, ginger, garlic and chili peppers, bring to a boil over high heat, simmer until thickened, pour in sesame oil, Remove from the pan.

(4) When eating, add rabbit meat, dates, and pine nuts evenly into each bowl.

Features

Bright jujube juice, fragrant pine nuts, sweet and spicy rabbit meat. Recipe for delicious sun-dried rabbit meat Part 2

Recipe for rabbit meat with bamboo shoots and mushrooms

1. Wash and dice the bamboo shoots and dice the fresh tea tree mushroom stalks; mince the ginger and garlic, and cut the green and red peppers into small pieces. Wash and debone the rabbit meat, cut the meat into cubes, add rice wine, five-spice powder, dark soy sauce and appropriate amount of salt, stir well and marinate for 10 minutes.

2. Add dry starch and a little water to make a slightly thick gravy, pour it into the diced rabbit, and stir evenly. Heat vegetable oil in a pot, let the oil burn off the foam over medium heat, add diced rabbit and fry until golden brown, remove and drain. Then fry the diced bamboo shoots and tea tree mushrooms to remove most of the water. When the tea tree mushrooms have deep wrinkles, remove them and drain the oil.

3. In another pot, add 2 tablespoons of the freshly fried base oil, add Sichuan peppercorns and stir-fry until fragrant, then add ginger, onion and garlic and stir-fry until fragrant. Add diced bamboo shoots and tea tree mushrooms, add 1/2 tablespoon of soy sauce, add some salt and stir-fry evenly. Add winter vegetables and stir-fry evenly. Add diced rabbit and chili pepper. Stir-fry until fragrant. Add chicken essence, stir well and turn off the heat.

4. Tips: 1. If you don’t have vegetable oil, you can use other ingredients. Be careful when adding salt when frying diced bamboo shoots; 2. If you can’t buy winter vegetables, you can buy Yibin broken rice sprouts, but remember to fry them first. , and put less salt, it is very salty

5. Rabbit meat is a high-protein, low-fat, low-cholesterol meat. Part 3 of how to make delicious sun-dried rabbit meat

How to cook braised hare meat

Wash the hare meat and chop it into pieces;

Remove the stems of fresh red peppers, wash them and cut them into pepper rings; Peel and wash the pesto seeds;

Put the base oil in the pot, add the rabbit meat, stir-fry the rabbit meat over low heat until it changes color and make soup, remove from the pot and set aside;

Put oil in the pot, add aniseed, pepper, small Slowly stir-fry the rabbit meat until it becomes fragrant, add rabbit meat, turn to high heat and stir-fry;

After stir-fry the rabbit meat until fragrant, add pesto seeds, stir-fry evenly, add light soy sauce and cooking wine, add Bring warm water to a boil, then cover the pot and simmer over low heat for about 20 minutes;

Raw material preparation

250 grams of hare meat, mushrooms, fungus, green onions, ginger, MSG, soy sauce, Cooking wine, aniseed, and a little refined salt.

Preparation method

First cut the rabbit meat into pieces, then put a little vegetable oil in the pot, heat it up, add the rabbit meat, stir-fry until it changes color, and add some Add soy sauce, a little cooking wine and aniseed, add water and simmer over low heat; after simmering, add mushrooms, fungus, ginger, green onion, MSG and salt and serve.

Tips

Rabbit meat contains a lot of lipids.

Most of these lipids are polyunsaturated fatty acids that are essential for the brain. They also contain a large amount of calcium, which can provide necessary nutrients for brain development. They can also nourish qi, strengthen the spleen, nourish yin and promote fluid production. Moreover, it tastes delicious and is easily liked by children and babies.