Taste: spicy technology: fried rabbit leg material: main ingredient: rabbit meat 400g.
Seasoning: 50g pepper (dried red tip), 20g onion, 20g garlic (white skin), butter 10g, peanut butter 10g, sesame paste 10g, 5g tender meat powder, 3g lobster sauce and 5g condensed milk (sweet canned). 20 grams of peanut oil fragrant rabbit leg features: spicy and delicious, unique flavor to teach you how to make fragrant rabbit leg, how to make fragrant rabbit leg is delicious 1. Wash and cut rabbit meat into pieces, marinate it with tender meat powder for one hour, and then rinse it with clear water.
2. Put the meat in a large bowl, add various sauces, refined salt and white sugar to marinate and taste, and humidify and size the starch.
3. Add peanut oil to the pot and burn it to 90% heat. Add rabbit meat and fry it gently. Add Chili oil, butter, shredded onion and shredded garlic, stir-fry until fragrant, add dried Chili and stir-fry until red, add cooking wine, add fried rabbit pieces, turn over the spoon and sprinkle with sesame seeds. Tips for making fragrant rabbit legs: 1. First fry rabbit meat at high temperature, then fry it at low temperature, and then fry it at high temperature until golden brown.
2. If you choose rabbit leg meat, the taste of this dish will be more unique, spicy and delicious.
3. Because of the frying process, 700g peanut oil should be prepared.
Tips-Health Tips:
1. Rabbit meat contains more protein than the same amount of beef and mutton, and it is easy to absorb and has low fat content, so it is a beauty food.
2. Onion can reduce blood fat.
The practice of rabbit stew introduces the cuisine and its effect in detail: Su cuisine.
Preparation materials of stewed rabbit meat: main ingredients: 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. The characteristics of stewed rabbit meat: the rabbit meat is crisp and rotten, fresh and tender, and has a unique flavor, which is deeply loved by eaters. Teach you how to cook stewed rabbit meat. How to cook stewed rabbit meat is delicious? 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. The method of sweet and spicy rabbit meat introduces the food and its function in detail: home-cooked recipes
Technology: stewed sweet and spicy rabbit meat. Ingredients: 750g clean rabbit meat.
Accessories: roasted pork belly 100g, steamed mushrooms 25g, red pepper 25g and fresh lemon leaves 20g.
Seasoning: Sichuan Pixian watercress hot sauce 35g (see spicy type), fried garlic 50g, onion 20g, ginger slices 15g, fresh garlic 10g, Jiang Mo 5g, dried tangerine peel 5g, ginger wine 15g, Shaoxing wine 25g and sugar 25g. (Prepare 1 bamboo slips and 1 carrot flowers) Sweet and spicy rabbit meat is characterized by bright red, sweet and spicy, salty and pure. Teach you how to make sweet and spicy rabbit meat. How to make sweet and spicy rabbit meat delicious? 1. Cut the clean rabbit meat into 3cm walnut pieces, simmer and cut into1.5cm dices, steam the mushrooms, cut the stems into two parts, wash the fresh lemon leaves and cut them into filaments. Wash the red pepper, remove the pedicel, break it, remove the seeds, and cut it into 1.5 cm diamond dices. 2. Boil the water in the pot, pour the rabbit meat into the water for about 1 minute, and rinse it with a colander. Boil in a pot, add 20g peanut oil, stir-fry onion and ginger slices, stir-fry rabbit meat, cook ginger wine, add 100g fresh soup, simmer for about 1 min, put in a colander, take out onion and ginger slices, and drain the soup. 3. Cook in a pot, add 25g of peanut oil, add minced garlic, Jiang Mo and dried tangerine peel, stir-fry until fragrant, cook Shao wine, add fresh soup and cook for 2 minutes. When the fragrance is all in the soup, remove the bean paste with a fine iron colander, add bamboo grates, add rabbit meat, and add sugar, pepper and pepper. Add the bright red diced pepper, thicken the juice, thicken it with wet starch and sesame oil, pour in the red oil, put it on a plate, sprinkle with fresh lemon shreds and line it with a carrot flower. Tip: If you don't have hot pot, you can use 120g pork belly, cut it into 2cm cubes, mix it with proper amount of Shaoxing wine, soy sauce (colored) and raw flour, and fry and color it instead. If there is no Sichuan xian county douban hot sauce, you can directly use Hong Kong Lee Kum Kee douban hot sauce or pickled garlic hot sauce instead. The practice of spiced rabbit meat introduces dishes and their functions in detail: home-cooked recipes.
Taste: spiced craft: braised spiced rabbit meat. Material: ingredients: rabbit meat 1000g.
Accessories: coriander leaves 25g.
Seasoning: spiced 25g, coriander stem 20g, onion strips 15g, ginger slices 15g, red pepper 15g, soy sauce 75g, rock sugar 75g, sugar color 25g, refined salt 3g, pepper 2g, Shaoxing wine 50g, cooked chicken oil 10. Characteristics of spiced rabbit meat: spiced, salty, mellow and slightly sweet. Teach you how to cook spiced rabbit meat, and how to cook spiced rabbit meat is delicious. 1. Cut the rabbit meat into 7 pieces (2 front legs, 2 rear legs, 2 body, neck 1), wash the blood stains, put water in the pot, boil, put the rabbit meat pieces in water for about 5 minutes, and then wash the blood foam. 2. Roll up the spiced and ginger slices with coriander stalks and onion strips, clamp the red pepper with pedicled seeds with bamboo grates, put it into the pot, get angry, add the soup, add soy sauce, sugar, rock sugar, Shaoxing wine, refined salt and pepper, boil it with strong fire, add rabbit meat after boiling, buckle the porcelain plate after the soup is boiled, and cover it for later use. Serve with garlic sauce platter. The way to sauce rabbit meat introduces the cuisine and its effects in detail: sauerkraut diet, spleen-strengthening and appetizing diet, malnutrition diet, and brain-nourishing diet.
Taste: Salty and salty technology: sauce rabbit meat making material: main ingredient: rabbit meat 2000g.
Seasoning: salt 150g, sugar 10g, sugar color 10g, sesame oil 30g, onion 5g, ginger 5g, garlic (white skin) 5g, pepper 3g, star anise 3g, cinnamon 3g, clove 3g, licorice 3g and soy sauce 300g. Teach you how to make rabbit meat in sauce, and how to make rabbit meat in sauce is delicious 1. Wash rabbit meat, soak it in cold water for 4 hours, then take it out with boiling water 10 minute and wash it. Put 2 kg of soup in the pot, add rabbit meat, bring to a boil over high fire, and add refined salt, soy sauce, white sugar and meat buns (onion, fresh ginger, garlic, pepper, aniseed, cinnamon, clove and licorice).
2. Cook with slow fire, add sugar color for about 3 hours, cook for a while, remove the meat, drain the miso soup, and plate it; Let it dry a little and rub sesame oil on the meat noodles while it is hot.