What are the recipes for rabbit meat? What are the home recipes for rabbit meat

Rabbit meat has high protein (containing protein 21-23%), high lysine (lysine accounts for high digestibility of protein (up to 85%), high niacin (up to mg 100 grams); Low fat (only low cholesterol (65 mg 100 grams), low calorie and other characteristics. What are my home-cooked ways to sort out rabbit meat for you?

Home cooking of rabbit meat 1

Ingredients: 500 grams of rabbit, 100 grams of green pepper, 30 grams of dried chili, 10 grams of Sichuan pepper, bean drum, cooking wine, ginger and garlic granules, dark soy sauce, monosodium glutamate.

Method 1: Wash and slaughter the rabbit into small pieces, use salt and cooking wine to taste, cut the green pepper into strips obliquely, and cut the red pepper into rolls.

2. Put the rabbit meat in the hot oil pan and stir-fry, fry until there is no water, you can put ginger and garlic granules, Sichuan pepper, bean drum, dark soy sauce, and stir-fry together until fragrant, and then put the green and red peppers together and stir-fry until cooked, and put the chicken essence when the pot starts.

Home cooking of rabbit meat 2

Ingredients: rabbit meat Seasoning: green onion, ginger, soy sauce, salt, sugar, cooking wine, vegetable oil.

The first step of the practice: slaughter the rabbit, remove the internal organs, peel the skin and remove the head and feet, wash and cut into pieces, and soak in clean water for a period of time.

Step 2: Add water to the pot and blanch the rabbit meat, bring to a boil and skim off the blood foam, remove and wash.

Step 3: Wash the wok and heat it, add oil, add sugar, cook it into red and then add rabbit meat, and at the same time put ginger slices, cooking wine, soy sauce, and sugar for stir-frying.

Step 4: Add an appropriate amount of water, bring to a boil and simmer over medium-low heat until the rabbit meat is cooked and soft.

Step 5: Add green onions to thicken the marinade, remove from the pot and serve.

Home cooking of rabbit meat 3

Ingredients: 300 grams of rabbit meat, 50 grams of red pepper, 50 grams of shiitake mushrooms, 10 grams of chives, 10 grams of cooking wine, 10 grams of soy sauce, 20 grams of smoked vinegar, 3 grams of refined salt, 3 grams of chicken essence, 1 gram of monosodium glutamate, 30 grams of pepper, 30 grams of wet starch, 25 grams of soup, 20 grams of chili oil, 750 grams of oil.

Method 1: Cut the rabbit meat into cubes. Cut the shiitake mushrooms and chili peppers into small cubes.

2. Taste the diced rabbit meat with 1 gram of refined salt and pepper, then mix well with 20 grams of wet starch, put it into the hot oil and slip it through, and pour it into a colander.

3. Put 30 grams of oil in the pot, add soup, cooking wine, soy sauce, add mushrooms and chili peppers and stir-fry.

4. Add diced meat, smoked vinegar, refined salt, chicken essence and chives, stir-fry well, add monosodium glutamate, thicken with wet starch, pour in chili oil, and serve.

Home Cooking of Rabbit Meat 4

Ingredients: 1500 grams of rabbit meat.

Excipients: appropriate amount of ginger, cinnamon, star anise, chili pepper, tangerine peel.

Method 1: Wash the rabbit meat first and cut it into large pieces of water.

2. Put the rabbit meat that has been boiled in water into the pot, pour in water, and cover the rabbit meat.

3. Add an appropriate amount of ginger, cinnamon, star anise, chili pepper and tangerine peel.

4. Turn on high heat and bring to a boil, turn to a simmer for about 45 minutes, add an appropriate amount of rice wine, soy sauce and salt and continue to cook for 60 minutes.

Boiled rabbit legs. Ingredients: 500 grams of rabbit hind legs, pine seeds, dried chilies, jujubes, soy sauce, cooked soybean oil, cooking wine, green onions, sesame oil, ginger slices, sugar, garlic, monosodium glutamate, chicken broth, spicy soybean paste.

The production process laughs and lifts:

1. Remove the bones from the rabbit's hind legs, cut them into long strips, wash them, mix them well with soy sauce, and marinate them for 4 hours;

2. Heat the wok, pour in the cooked soybean oil, heat it for three minutes, put the rabbit leg strips into the pot, fry them until golden brown, pour them into a colander spoon, drain the oil, and pour out the remaining oil;

3. Leave 15 grams of residual oil in the original wok, fry the green onions, ginger slices, garlic heads, bumper dates, pine seed kernels, and dried chili peppers to make the fragrance, pour in the chicken broth, put in rabbit meat strips, spicy sauce, soy sauce, sugar, refined salt, monosodium glutamate, cooking wine, cover the lid, cook over low heat for an hour, pick out the green onions, ginger, garlic, and chili peppers, and then boil them over a strong fire, simmer thickly, drizzle with sesame oil, and get out of the pot. 4. When eating, each bowl can be filled with rabbit meat, dates, and pine seeds.

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Rabbit meat is a lean meat with a delicate taste and rich nutritional value. Here's a common cooking method to try:1

Prepare the required ingredients, including rabbit cuts, seasonings, and side dishes. 2.Wash the rabbit meat pieces first to remove excess fat and bones.

Depending on personal preference, the rabbit meat can be cut into small pieces or left whole. 3.Use some seasonings to marinate rabbit meat, such as garlic, soy sauce, salt, pepper, etc.

Spread the marinade evenly on the rabbit meat and let it marinate for a while to add flavor. 4.Preheat in the oven to the appropriate temperature (about 180 degrees Celsius or 350 degrees Fahrenheit).

5.Place the marinated rabbit meat in a baking dish, and you can add some side dishes such as onions, carrots, potatoes, etc., on top depending on your preference. 6.

Place the baking tray in the preheated oven and bake for about 30-40 minutes, or until the rabbit is golden brown and cooked through. It is recommended to flip the pieces of meat during the roasting process to ensure even heat. 7.

The seasoning can be adjusted again according to personal taste, such as adding some herbs or other seasonings to enhance the flavor. 8.Once the roasting is complete, remove the rabbit meat and let it sit for a while to preserve its juiciness and texture.

How to make rabbit hot pot:

Ingredients: green bamboo shoots, dried chili, Sichuan pepper, garlic, shredded ginger, starch, pickled pepper, bean paste, hot pot season, salt, soy sauce, chicken essence, green onions.

Method. 1.Cut the rabbit meat into cubes, add an appropriate amount of starch and soy sauce and mix well for an hour.

2.Pour oil into the pot, heat spicy, put in the delicious rabbit meat, and stir-fry quickly (the speed should be fast, and the oil will be removed from the pot).

3.Set aside.

4.Add some oil to the pot and add peppercorns to blanch the numb flavor.

5.Add garlic and watercress and stir-fry until fragrant.

6.Add the hot pot ingredients and stir-fry (300 grams of hot pot ingredients are used, about 1 6 amounts).

7.Add dried chili peppers, pickled peppers, a small amount of shredded ginger, and stir-fry to taste.

8.Add water and bring to a boil (add some salt if the taste is not enough).

9.Add the remaining ginger and stir-fry well.

10.Add the green shoots.

11.Immediately add the rabbit meat, stir-fry evenly, and cook over medium heat for a while.

12.After the rabbit meat is cooked thoroughly, immediately add a small amount of chicken essence and green onions and stir-fry, remove from the pot! (Note:.)

Rabbit meat is very easy to cook, and it is cooked immediately after cooking, so that not only the rabbit meat is tender, but the green bamboo shoots are also very crispy! You can also prepare some vegetarian dishes, such as lotus root slices, mushrooms, potato chips, tofu skin, fish balls, etc., and after eating the rabbit meat, you will eat the soup and stir-fried vegetarian dishes, Bashiha!

Rabbit meat is rich in high-quality protein, with a content of up to 21%, which exceeds the protein content of pork, beef, mutton, and chicken. Rabbit meat contains low rabbit fat content, which is much lower than that of pork, beef, and lamb. Rabbit meat has a high mineral content, especially the high content of calcium sedan chairs.

The cholesterol content of rabbit meat is only 60 80 mg per 100 grams, which is not only lower than that of wild meat, but also lower than that of fish. The content and proportion of 8 essential amino acids are close to the needs of the human body, and the absorption rate is high. Rabbit meat can have the effect of supplementing calcium, and can also promote the replenishment and absorption of amino acids, which has a good effect and effect on enhancing immunity and physique, and can also strengthen muscles and bones.

1.Wash the rabbit meat with water, cut it into 4-minute cubes, put it in a bowl, add cooking wine, refined salt, minced green onion and ginger, a little wet corn flour and 1 egg white, mix well.

2.Put the peanuts into a bowl, soak in Kairanzhi water for 5 minutes, remove and peel off. Sit in a frying pan, pour 100 grams of peanut oil, add peanuts, fry in warm oil and remove until yellow.

Sit in a stir-fry pot, pour peanut oil, cook until 50% hot, add the rabbit meat and cook it smoothly, pour it into the colander cherry blossom chi, and simmer it over low heat.

4.Leave the bottom oil in the pot, add bean paste, cooking wine, refined salt, sugar and minced green onion and ginger and stir-fry until the juice is thick, pour in diced rabbit meat and peanuts, stir-fry evenly, and you can get out of the pot.

Efficacy; Efficacy: Nourish yin and moisturize dryness, nourish qi and rejuvenate the body. It is suitable for thirst, thinness, fatigue, dizziness, tinnitus, waist and knee soreness, and has the best effect on diabetic people with yin and blood deficiency.

Rabbit meat is suitable for stir-frying, and the rabbit meat after stir-frying is very fragrant, I hope it will help you, hope.

The best way to make rabbit meat is as follows:

Ingredients: fresh rabbit meat, shallots, ginger, light soy sauce, dark soy sauce, balsamic vinegar, sugar, oyster sauce, Pixian bean paste, garlic, cooking wine.

1. Clean the rabbit, put four or five slices of ginger and a small handful of shallots, then sprinkle about 5g of salt and pour a little cooking wine to evenly mix the rabbit meat, and then stand for 15 to 30 minutes.

2. Pour oil into a cold pan to fry rabbit meat, and the oil can be a little more, about 10 minutes.

3. Pour oil into a hot pan, put ginger and garlic in the pot together, add Pixian bean paste, light soy sauce, dark soy sauce, balsamic vinegar and sugar, and add rabbit meat to fry together.

4. Add boiling water if it is suitable for frying, add boiling water to marinate some rabbits, you can cover the pot with a lid on the fire, turn to the sleepy and close the medium fire, and after more than 30 minutes, it will crack.

5. Reserve a little sauce, then add the chopped ginger and stir-fry for a while.