How to make the rice roasted rabbit taste good, how to make the dry roasted rabbit meat delicious

When the rabbit is roasted, add some hawthorn slices and put some shredded chili peppers, which is delicious and fishy.

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.

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.

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.

My hometown, Pingnan, is not only famous at home and abroad for its long history and culture, but also for its rich food culture. Among them, "rice roast rabbit" is the most distinctive, every household has to make "rice roast rabbit" during the New Year's holidays, which has become a special snack in the hometown.

The rice roasted rabbit is beautiful in color, fragrant, delicious and delicious. The shiny rabbit skin is beige, and the rabbit meat overflows with a burst of rice fragrance, making you salivate before eating. Walking on the streets of Pingnan, you can smell the sweet and delicious aroma of roasted rabbit mixed with bursts of rice at any time, and you will sigh

The rice roast rabbit in Pingnan is really worthy of its name, and it is really fragrant for ten miles! ”

Rice roast rabbit is not only beautiful'The color and attractive smell also have a unique shape and a difficult way to make it.

The rice roasted rabbit tastes good, and it looks good. A small rabbit is placed on the front of the plate, and the rabbit is sprinkled with pepper and chives. At first glance, it looks like a little doll who has just come into the world, Yu Kuanze, is smiling at us blindly.

Around the plate, small flowers carved out of carrots are placed to decorate the celebration shed, forming a sharp contrast.

The practice of roasted rabbit seems very simple, but in fact, there is a lot of knowledge and skills involved. We first put rice in an iron pot and then used a bamboo frame to support the slaughtered rabbit. Heat the pot to slowly dry most of the water of the rabbit meat, and let the rice aroma gradually penetrate into the meat.

When eating, cut the roasted rabbit into thin pieces and stir-fry it with ginger, green onions, garlic and mousse taro.

It's also quite interesting to eat rice and roast rabbit. When I eat rice and roast rabbit, I like to eat it with my hands, although it is a little not "ladylike", but I can't care about it so much - the fragrance is so refreshing and delicious, I eat it with relish. As soon as I took the first bite, I couldn't wait to eat it.

Put the rice roast rabbit in the mouth, just take a bite, the juice is sweet and the meat is crispy, the meat is delicious, and a sense of happiness arises spontaneously from the bottom of my heart.

As the saying goes, "the people live on food". I hope you will come to my hometown and taste the famous roasted rice rabbit.

Rabbit meat is fishy and needs to be spiced.

Dry pot rabbit meat. Prepare the ingredients as follows: 1000 grams of rabbit meat, half an onion, 3 persimmon peppers, 1 teaspoon of salt, appropriate amount of green onion, ginger and garlic, 1 grasp of Sichuan pepper, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, a little water starch, 1 teaspoon of pepper, 1 tablespoon of sugar, 1 tablespoon of tempeh paste, appropriate amount of coriander.

The specific method is as follows: cut the rabbit meat into small pieces, add salt, cooking wine, pepper, water starch and mix well, put it in the refrigerator and marinate for half an hour, wash and slice the onion after removing the skin, wash and cut small pieces after the green pepper goes to the stem and remove the seeds, put water in the pot, put the onion and green pepper after the water boils, take it out after a while, cool the water, put the marinated rabbit meat into the boiling water, boil the water for half a minute after boiling, remove the wash and drain the water, heat the wok, pour in the oil, pour in the rabbit meat after the oil is hot and fry until the rabbit meat is medium-cooked, and leave the bottom oil in the wok. Put in the peppercorns, take out the peppercorns after the peppercorns are burnt, add the green onions, ginger, garlic, and tempeh hot sauce and stir-fry, then pour in the meat pieces and stir-fry, add cooking wine, light soy sauce, sugar, continue to stir-fry, add a little water to cover the pot and simmer to taste, pour in onions, green peppers and stir-fry together, and finally put in the coriander stalks to get out of the pot!

Braised rabbit meat. Prepare the ingredients as follows: half a rabbit meat, 5 shiitake mushrooms, half an onion, a little winter bamboo shoots, 3 grams of salt, 5 rock sugars, 3 pieces of ginger, 1 star anise, 6 dried chilies, 5 grams of light soy sauce, 10 grams of dark soy sauce, 2 shallots, 1 green garlic, 1 tablespoon of thirteen spices, half a cup of rice wine, and an appropriate amount of vegetable oil.

The specific method is as follows: boil the rabbit meat pieces under warm water until the water boils, put the rabbit meat out and rinse it with cold water for later use, and put oil in the pot, the oil content of the rabbit meat is not high, you can put a little more oil. Throw the chives and ginger pieces down and stir-fry until fragrant, then pour the rabbit meat into the stir-fry until fragrant, pour in the butter and cook for a while, pour in cold water, the amount of water is just over the rabbit meat pieces, put in the thirteen spices, dried chili, star anise, salt, light soy sauce, dark soy sauce, turn to low heat after boiling over high heat, burn until the juice is left in 20%, put in the green garlic and stir-fry for one minute.

Remove the heat, put the green garlic leaves into the heat and heat them to remove from the pot and serve on the plate!