How do you cook rabbits to taste the best? How to cook rabbits to be delicious!

How do hares do their homework and taste good rabbits are not delicious Roast it.

It depends on your thoughts, depending on your taste, others think it's delicious, maybe you don't think it's delicious, you can cook it as you want.

Patience? It is best to eat it braised or grilled.

Rabbit meat itself has no taste, and what to do is what to ask, the usual method is to braise with chicken, very delicious, but there is another way is to smoke, the taste of smoked rabbit meat is all in the meat, the most important thing is that you don't have to do it yourself, send it to the deli for processing.

Braised rabbit meat is strong and sour, so it can only be cooked in stewed soup or braised soup. The braised meat is also divided into several types, including double pepper rabbit meat, sauce roasted rabbit meat, dry roasted soil meat, etc.

There are three steps to make rabbit meat with double peppers. 1.First of all, prepare the rabbit meat to be cleaned and chopped into small pieces (smaller ones are better, so that it is easier to cook and taste), put it in clean water to grab the blood water (or soak it for two hours).

Prepare a part of the green onion, ginger and garlic and cut it into large slices, and then cut the green onions, ginger and garlic of the remaining ginger into diamond-shaped slices (cutting into diamond-shaped slices is not only easy to fry the taste, but also more visible when out of the pot), and cut the green and red peppers into strips (the focus should be full, so the green and red peppers should be cut better).

2.Add water to the pot, add rabbit meat and large slices of green onion and ginger, then add some high liquor (liquor has a good fishy effect), bring to a boil over high heat to skim off the foam, and then continue to cook for two minutes and then remove (blanching time must be long, so as to better remove the fishy smell).

3.Heat the oil, the oil temperature is 60% hot, and the rabbit meat is stir-fried, and the water of the rabbit meat is fried dry and fried to make a fragrance (at this time, the rabbit meat will crackle in the pot), put in the green onion, ginger, garlic, and then add a spoonful of bean paste, and continue to stir-fry until the bean paste comes out of the red oil (this step must be fried out of the red oil color, which is a very key seasoning for the whole dish), and then add dried pepper, dried chili pepper, star anise, cinnamon, bay leaves, stir-fry the fragrance, add a can of beer, then add an appropriate amount of water, add soy sauce, sugar, monosodium glutamate, Pepper to taste (you don't need to add salt to this dish, because each spice contains enough salt for the spice to absorb), cover and cook over medium-low heat for half an hour (rabbit meat is not easy to rot). Half an hour later (at this time the rabbit meat is all cooked), then turn to high heat, add the green and red peppers, stir-fry and cook evenly for two minutes (this step is to cook the green and red peppers), and the soup can be served on the plate after receiving the thick soup.

You can make mixed vegetables and rabbit meat, you need to prepare winter bamboo shoots, onions, shiitake mushrooms, star anise, ginger, rock sugar, salt, shallots, dark soy sauce, light soy sauce, dried chili, vegetable oil, rice wine, ginger, green garlic, after the ingredients are ready, you can prepare some warm water, put the rabbit meat in it and boil, and then put it out and rinse it with cold water, add oil to the pot, put ginger, onion, ginger, chives down, stir-fry and then add potatoes and stir-fry evenly, add an appropriate amount of rice wine, cook for a while, add an appropriate amount of cold water, star anise, salt, light soy sauce, dry chili, thirteen spices, dark soy sauce, after the fire is boiled, then change to low heat, until the soup becomes thick, then add some green garlic white, stir-fry for about a minute to turn off the fire, the green garlic can be served out to eat by heating it with residual temperature, you can also make braised rabbit meat, prepare some rabbit meat, sugar, soy sauce, salad oil and beer, rabbit meat with cold water to soak the blood water, and then chop into blocks, blanch in boiling water, add an appropriate amount of oil to the wok, add salt and fry until there is sugar color, put the meat in and fry until it changes color, and then add an appropriate amount of cold water to the casserole, Put the rabbit meat down, add seasonings and stew it before eating.

The efficacy and role of rabbit meat.

Eating rabbit meat can achieve the effect of getting rid of diseases and strengthening the body, in traditional Chinese medicine, rabbit meat is cold, entering the large intestine meridian, stomach meridian, spleen meridian, for the body caused by weakness of the spleen and stomach has no strength, appetite decline, etc. have a good regulating effect, for the lack of yin blood and thirst, constipation and body weight loss and other problems also have a good effect on improvement.

Rabbit meat can achieve an inhibitory effect, as well as the unsaturated fatty acids needed by the human body, especially the content of lecithin is very high, and often eating some rabbit meat can make mental development better, which can prevent the appearance of Alzheimer's disease.

Eating some rabbit meat can also achieve the beauty of the first effect, rabbit meat fat content is relatively less, less than beef, pork, mutton, chicken, often eat some rabbit meat does not have to worry about the body will get fat, and it is also very rich in B vitamins, folic acid content is also very high, not only can make the nutrients better transformation and synthesis, but also can make dermatitis problem elimination, avoid roughness, can make the skin smooth.

Braised rabbit pieces.

Wash the rabbit and then chop the rabbit meat into pieces, then put it in hot water to heat, then wash the ginger and garlic and cut it into slices, then put some oil in the pot, put the pepper, star anise, and chili pepper into the heat to fry the fragrance, and then put in the green onion, ginger, garlic, fry the fragrance, put the blanched rabbit pieces and stir-fry, put cooking wine, dark soy sauce, salt, sugar, cinnamon, add water, boil over high heat and simmer for 1 hour, and finally put in the green, red pepper, chicken essence and stir-fry for a while.

Spicy rabbit nuggets. Wash the rabbit and chop it into pieces, then blanch it in boiling water, then pour some oil into the pot, and then put the peppercorns and star anise, dried chili peppers and chopped green onions, ginger and garlic into the pot and stir-fry until fragrant. Pour in the blanched rabbit pieces, cinnamon and bay leaves and stir-fry. Add soy sauce, pour into a casserole and simmer for 20 minutes, then add salt and chicken powder to taste.

Rabbit stew with yam.

Wash the yam, peel it, cut it into hob pieces for later use, wash the rabbit legs, and cut them into pieces; Wash and cut the green onion into sections, wash and slice the ginger, add the appropriate amount of water to the casserole, put in the rabbit meat pieces, boil on high heat, skim off the foam, turn to low heat, put in the green onion, ginger, refined salt, cooking wine, 1 hour, then add the yam, continue to simmer for 30 minutes, and add monosodium glutamate to taste.

Rabbit dumplings. Wash and chop the cabbage leaves, wash and chop the rabbit meat, put in the green onion, ginger, cooking wine, thirteen spices, salt, stir well in one direction, then add a small amount of water to the meat filling, continue to stir, put in the cabbage and stir evenly, beat an egg white into the flour, add water and form a dough, let it eat for a while, roll it into a dumpling skin, wrap it into dumplings, add water to the pot and boil, put in the dumplings and cook it.

Spiced rabbit meat. Wash the rabbit and chop it into pieces, blanch the water, put oil in the pot and boil until it is 90% hot, and remove the rabbit meat when it is fried until golden brown. Put it in a casserole, add ingredients, peppercorns, sugar, soy sauce, green onions, ginger, cooking wine, first put it on high heat to boil, then change to low heat and simmer for about 1 hour, add monosodium glutamate, and put it on medium heat to reduce the juice. Drizzle sesame oil, cut into small pieces and serve.

Ingredients: half rabbit meat, two green peppers, two red pepper accessories: five grams of bean paste, more onions, ginger and garlic, three grams of dried peppercorns, appropriate amount of dried chili peppers, two star anise, three grams of cinnamon, four bay leaves, three grams of pepper, three or two drops of soy sauce, five grams of oyster sauce, one gram of sugar, two grams of monosodium glutamate, and two grams of chicken essence.

First, prepare the rabbit meat after cleaning and chopping into small pieces (smaller ones are the best, so that it is easier to cook and taste), put it in clean water to catch the blood water (or soak it for two hours) steps.

2. Prepare a part of the green onion, ginger and garlic and cut it into large slices, and then cut the remaining ginger onions, ginger and garlic into diamond-shaped slices (cutting into diamond-shaped slices is not only easy to fry the taste, but also more visible when out of the pot), and cut the green and red peppers into strips (the focus should be full, so the green and red peppers should be cut better) steps.

3. Add water to the pot, put in rabbit meat and large slices of green onion and ginger, then add some high liquor (liquor has a good fishy effect), boil over high heat to skim off the foam, and then continue to cook for two minutes and then remove (blanching time must be long, so as to better remove the fishy smell) step.

Fourth, start the pot to heat the oil, the oil temperature is 60% hot, put the rabbit meat into the stir-fry, fry the rabbit meat dry and fry the fragrance (at this time, the rabbit meat will crackle in the pot), put in the green onion, ginger, garlic, and then add a spoonful of bean paste, and continue to stir-fry until the bean paste comes out of the red oil (this step must be fried to the red oil color, which is a very critical seasoning for the whole dish) step.

5. Then add dried peppercorns, dried chili peppers, star anise, cinnamon, bay leaves, stir-fry to create a fragrance and add a can of beer, then add an appropriate amount of water, add soy sauce, sugar, monosodium glutamate, pepper to taste after boiling (this dish does not need to put salt, because each seasoning contains salt, enough seasoning to absorb), cover the lid and adjust to medium-low heat and cook for half an hour (rabbit meat is not easy to rot) steps.

6. Half an hour later (at this time the rabbit meat is all cooked), then turn it to high heat, add the green and red pepper sections, stir-fry and cook evenly for two minutes (this step is to cook the green and red peppers), and the soup can be thickened and put on the plate.

1.Remove all the fascia of the rabbit meat and wash it, and then cut all the rabbit meat with a knife.

2.Use green onions and ginger, as well as salt, sugar, chicken powder, five-spice powder, Sichuan pepper, cumin together, to make brine, put the rabbit in the brine for marinating, preferably for three hours.

3.Remove the rabbit meat, then put it in the oven and drain the water.

4.Adjust the oven temperature to 200 degrees or more.

5.Wait until the surface of the rabbit is yellow, at this time you can start to brush the rabbit with oil, every 10-15 minutes to brush the oil, brush 3-4 times.

6.The oil is brushed with a pinch of salt, spices and honey.

7.After the last brush, you can reduce the heat.

8.Allow the remaining temperature to bake the rabbits.

9.Once fully grilled, you can tear the rabbit meat into strips and add seasonings to make the rabbit taste good.

10.Note that the mixture is to be boiled in oil, add ginger and garlic, red oil, sesame oil, pepper oil and chicken powder to the boiled oil, and then add a little sesame seeds and peanuts to the boiled oil.

2. How to remove the fishy smell of roast rabbit meat.

1.Put the washed rabbit meat in a pot of cold water, add ginger slices and green onions, add an appropriate amount of cooking wine, boil the water, boil the blood foam, and rinse the rabbit's blood foam completely.

2.Stir-fry ginger with garlic slices, star anise, cinnamon, bean paste and tempeh.

3.Then add the rabbit meat and stir-fry, and after using the flavor of the seasoning to suppress the fishy smell of the rabbit meat, it can help improve the flavor of the rabbit meat.

1. Clean the rabbit meat and cut it into small pieces. Put the rabbit meat in a bowl and add the wine, egg mixture, starch and a pinch of refined salt. Stir well with chopsticks and let it sit for a while to allow the rabbit meat to marinate thoroughly.

2. Put the rabbit meat in the pan and fry it. Wait until the oil in the pan is 90% hot, then put the rabbit meat in the pan and fry it again. Once the crust is crispy, remove the rabbit meat from the pan and set aside.

3. Leave a small amount of base oil in the pot and put it on the fire again. When the oil is hot, add the green onions, ginger and peppercorns in the pot and stir-fry until fragrant. After the fragrance is stir-fried in the pot, put the rabbit meat and green pepper into the pot, add soy sauce, refined salt, balsamic vinegar, monosodium glutamate, Shao wine and chicken broth to the pot after stir-frying, stir-fry evenly and add pepper.

Finally, drizzle with oil, remove from the pan and serve.

The braised rabbit meat that comes out of this way is very delicious.

Method 1: Kill a good rabbit and slaughter it into moderately sized pieces, you can add a little salt, cooking wine and ginger first, but you can also skip this step, because the rabbit meat itself has no strange taste. Appropriate amount of vegetable oil, burn until ninety percent hot, stir-fry under the bean paste, peppercorns, and crushed ginger pieces, continue to stir-fry until the oil soup is red and bright, and smell the fragrance, and then pour the rabbit meat down and fry it together, about seven or eight minutes, add water or broth a little more, at least cover the rabbit meat, add soy sauce to color, a small amount of sugar, a few spices (star anise, kaempfer, cinnamon or something, anyway, the hodgepodge is, but not too much, especially the star anise is very bad if you put too much), garlic and green onions, dried chili. Then simmer over medium heat.

The rabbit meat is very tender, so it won't take too long to get rotten, so pour the lettuce cut into pieces and burn it together, and add chicken essence to stir evenly and put it on a plate after it is cooked.

Method 2 Raw materials 500 grams of rabbit meat, 50 grams of canned bamboo shoots, 25 grams of pine mushrooms, 5 grams of starch, 50 grams of oil, 750 ml of chicken broth, 2 grams of refined salt, 15 grams of soy sauce, 25 grams of balsamic vinegar, 15 grams of fresh ginger, grams of chili noodles, 15 grams of sugar, 15 grams of green onions, 5 peppercorns, 15 grams of cooking wine, 500 grams of peanut oil (actual consumption of 60 grams), 5 grams of ingredients, monosodium glutamate, 3 grams of sesame oil, 25 grams of soybean paste.

The production process. 1. Cut the rabbit meat into 4 cm square pieces, put it in a basin, soak it in water for half an hour, remove its grass and red pulp, blanch it with boiling water, wash it, control the dry water, put it into a bowl, add soy sauce, refined salt, cooking wine, mix well, and marinate to taste. 2. Cut the canned bamboo shoots into water chestnut pieces; The pine mushroom water is good, wash the sediment, remove the roots, and cut into slices; Pick and wash the rape and cut it into elephant eye pieces; Peel the ginger and slice it loosely; Peel the green onion, wash, cut into pieces and set aside. 3. Heat the wok, put in the peanut oil, heat it for four minutes, put the marinated rabbit meat into the oil pan three times, fry it red, remove it, and pour out the original pot oil.

4. Leave a little bottom oil in the wok, add pepper, ingredients, green onions, ginger slices and stir-fry slightly, pour in the fried rabbit meat pieces, increase the sauce, cooking wine, sugar, refined salt, soy sauce, balsamic vinegar, put the chicken soup, after boiling, add monosodium glutamate, adjust the taste, add the pine mushroom slices, bamboo shoots, oil cubes, change the low heat and burn until crispy, burn to a little soup with residual oil, change the fire, add the lake to thicken, sprinkle the pepper noodles, pour sesame oil, out of the pot, into the bowl, you can.