How to cook rabbit meat to be delicious, how to cook rabbit meat to be delicious?

Ingredients for boiling rabbit meat with fresh peppers.

300 grams of rabbit with bones and 100 grams of enoki mushrooms.

100 grams of vacuum fresh pepper 2 grams of salt.

500 grams of stock and 20 grams of red millet pepper.

Soak 30 grams of wild pepper and chopped green onions.

50 grams of steamed fish soy sauce and 10 grams of Maggi fresh.

3 grams of sugar and 50 grams of pepper oil.

10 grams of sesame oil 50 grams of salad oil.

2 grams of chicken powder and 10 grams of cooking wine.

The practice of boiling rabbit meat with fresh peppers.

Step 1: Chop the rabbit meat into small pieces of about 2cm and wash until there is no blood. Millet peppers and pickled peppers are cut into large and small rings. Wash the enoki mushrooms and cut off the roots. Mix and marinate the rabbit with salt, starch and cooking wine for 20 minutes.

Step 2 Put water in a pot and bring to a boil, add enoki mushrooms to cook, remove the water, and put it into the bottom of the bowl.

Step 3Add the stock to the wok, bring to a boil over high heat, add the diced rabbit, add salt and chicken powder, and cook until the rabbit meat is cooked through.

Step 4: Remove and cover with enoki mushrooms.

Step 5: Mix the remaining stock with steamed fish soy sauce, Maggi fresh and sugar, and pour it over the diced rabbit.

Step 6Put salad oil, pepper oil and sesame oil in a wok and heat until 5 hot.

Step 7: Add fresh peppers, pickled peppers, and millet peppers and stir-fry until fragrant, then pour them on the diced rabbit and sprinkle in chopped green onions.

Osmanthus rabbit meat. Ingredients: 150 grams of hare meat, 5 grams of vinegar, 500 grams of cooked peanut oil (60 grams of actual consumption), 2 grams of baking soda, 1 gram of refined salt, 50 grams of eggs, 10 grams of cooking wine, 15 grams of starch, 1 gram of monosodium glutamate, 5 grams of flour, 5 grams of green onions, 5 grams of sugar, 5 grams of osmanthus, 10 grams of ginger, 5 grams of soy sauce, 15 grams of sesame oil, 10 ml of fresh soup.

Features: Golden color, fresh and tender rabbit meat, salty, sweet and sour.

Method Soak the hare meat in clean water, take it out, control the dry, cut it into large slices with a width of 2 cm, a thickness of 3 mm, and a length of 5 cm, put it in a porcelain bowl, add water and soda powder to soak for 30 minutes, remove the bloody smell, rinse twice with cold water, wrap the hare slices with clean gauze, squeeze out the floating water, and add cooking wine and soy sauce to marinate into the flavor. Dip it in flour, and you can use the osmanthus rabbit meat to make a raw blank.

2. Cut the green onions and ginger into thin strips; Knock the eggs into the bowl, add starch and beat well, take a small bowl, add 10 ml of fresh soup, refined salt, Shao wine, sugar, osmanthus, monosodium glutamate, sesame oil and mix well, and mix into a salty and sweet sauce.

3. Heat the wok, add cooked peanut oil, when it is hot, drag the egg batter one by one with the sticky flour rabbit slices, fry them in oil until they are golden brown, pour them into a colander and drain the oil.

4. After the original wok, put in 25 grams of cooked peanut oil, heat and add shredded green onions, shredded ginger and stir-fry until fragrant, pour in the fried hare meat slices, cook in the blended seasoning sauce and stir well, pour vinegar along the edge of the pot, stir well, sprinkle in the remaining sesame oil, and you can.

1. The practice of roasting rabbit meat.

Ingredients】 400 grams of rabbit leg meat. 100 grams of ham and 50 grams of green cabbage leaves. 15 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of fermented bean curd, 10 grams of pepper, 25 grams of Fenjiu, 50 grams of green onion, 25 grams of shredded ginger, 5 grams of coriander, 15 grams of dry starch.

Method】 Remove the rabbit leg meat and wash it, slice the meat thin on both sides, pat it flat, and then add fermented bean curd. Fenjiu, pepper, monosodium glutamate and refined salt breast for 15 minutes. Cut the ham into thin slices.

Place the crotched rabbit leg on a cutting board and flatten it, top with green cabbage leaves, sprinkle with dry starch, and then place the ham slices. Put green onions, ginger shreds on one end of the rabbit meat, roll it into a rabbit leg shape, tie the rabbit leg with a thin wire, hang it with an iron hook, put it in the oven, and bake it for about 30 minutes to cook. After removing the wire, the roasted rabbit leg is cut into slices and placed on a plate, lined with coriander leaves on both sides.

Features】 The appearance is crimson, the meat is fresh and tender, and the aroma is rich.

2. The practice of fried rabbit meat with green onions.

Ingredients】 200 grams of raw and tender rabbit meat. 1 egg white, 100 grams of green onions. 6 grams of Shao wine, 15 grams of soy sauce, 2 grams of sugar, 2 grams of ginger slices, 2 grams of vinegar, 1 gram of refined salt, 500 grams of cooked lard (about 60 grams).

Method] Cut the rabbit meat into thin slices of 4 cm long and wide cm, put it in a pot, add refined salt, 5 grams of Shao wine and egg white and stir vigorously, starch with 10 grams of wet starch, add 10 grams of sesame oil and stir well, shred the green onions and set aside. Put soy sauce, sugar, vinegar, monosodium glutamate, 10 grams of Shao wine, 10 grams of wet starch into a bowl with juice, stir-fry, pot on medium heat to heat, slide the pan with oil, and then burn the lard until it is hot (about 88), put the rabbit meat, use chopsticks to scatter until cooked, pour into a colander. Leave the bottom oil in the pot, put the green onions and ginger slices into the pot and stir until fragrant, put in the rabbit meat, pour 15 grams of water into the pot, turn it over a few times and wrap the sauce on it, and drizzle with sesame oil.

Features】 The color is light red, the flesh is slender and tender, and the scallion oil is fragrant.

The practice of hot and sour rabbit meat Gourmet raw materials 300 grams of hare meat, 20 grams of cooking wine, 500 grams of soybean oil (75 grams of actual consumption), 25 grams of starch, 10 grams of soy sauce, 50 grams of eggs, 25 grams of balsamic vinegar, refined salt, green onions, ginger appropriate amount. 1. Wash the rabbit meat, remove the fascia, knotted into 8 mm thick pieces, pat loose, soak in cold water for half an hour, wash, drain the water, remove its plasma, cut into 3 cm long and wide cm pieces; Wash the green peppers, remove the stems and dice them. 2. Put the rabbit meat slices into a porcelain bowl, add 10 grams of cooking wine, eggs, starch and a little refined salt and mix well; Peel the green onions, wash them and cut them into sections; Peel the ginger, wash and pat loose.

3. Heat the wok and put soybean oil, when it is hot, put the batted rabbit meat into the oil twice, fry it until there is a hard shell on the surface, and when the oil temperature is hot, put the rabbit meat slices and fry it again, and then, put it into a large porcelain bowl, put in the green onion segment, ginger pieces, peppercorns, add a little chicken broth, refined salt, balsamic vinegar, monosodium glutamate, cooking wine to adjust the taste, steam for 30 minutes, take out, decant the soup, and put it in a large bowl. 4. After the soup is filtered, put the chicken broth, bring to a boil, remove the foam, add pepper noodles, balsamic vinegar, diced green peppers, sesame seeds, and refined salt to make it sour and spicy, bring to a boil, and pour it into a bowl of rabbit meat. Food characteristics The texture is crispy, the taste is fresh and sour, and it is tempting to appetite.

The practice of stewed rabbit meat Food raw materials 10 catties of rabbit meat, 3 catties of soy sauce, one tael of green onions, one tael of ginger slices, one tael of garlic cloves, three coins of large ingredients, one tael of clear oil, one tael of noodle sauce, and five coins of cooking wine. 1. Wash the rabbit meat and cut it into pieces of one inch and two squares. Bubble with boiling water and set aside; 2. Sit in the pot, beat the oil, boil the pot with large cloves, add green onions, ginger slices, garlic cloves, and sauce below, and fry the noodle sauce.

Cooking wine, soy sauce, put the rabbit meat in the pot, make soup, chase with Wangguang, open a few times, stew it over low heat, and get out of the pot. Serve in a bowl with soup. Food characteristics The meat is red and bright, and the meat is fine and fragrant.

Ingredients for mixing spiced rabbit meat: 400 grams of boneless cooked rabbit meat, 150 grams of spinach, sesame oil, salt, pepper water, ginger slices, and monosodium glutamate. Method:

1. Slice the cooked rabbit meat into thin slices, scald it with boiling water, and remove the moisture. 2. Wash the spinach, cut it into centimeter-long segments, blanch it slightly in the scalding water, remove it and cool it, and control the water. 3. Put salt, pepper water, monosodium glutamate, ginger slices, sesame oil, and rabbit meat slices in a bowl and marinate for 1 hour, remove and put on a plate, put spinach and mix well.

Features: light and sharp, fresh and fragrant.

Simmered rabbit meat.

The puff pastry and red rabbit meat looks like braised pork ribs, but the meat is more delicate, and because it comes with puff pastry, it has a bit of a pig's knuckle feeling.

The ingredients are as follows: half a cute rabbit, a piece of dried squid with a sea flavor, a handful of fragrant and tender shallots, two pieces of old ginger, a small amount of Hakka old wine for many years, and a small amount of basic seasonings such as salt and chicken essence.

The steps are as follows: the first step is to kill the rabbit and chop it into square pieces after removing the hair, not too big, too big and not easy to rot, too small to achieve the satisfaction of sucking fingers. Boil a pot of hot water, beat the shallots into small knots and take a piece of ginger and pat it hard, put it in hot water together, blanch the rabbit meat to remove the smell and put it aside for later use.

The second step is to boil half a pot of hot oil in an iron pot, put the drained rabbit meat into the hot oil and fry it until the puff pastry is picked up, at this time the rabbit meat is already bubbling with aroma, because the oil temperature is very high, the skin is very strong, so it is fried slightly white.

The third step is to fry the fried rabbit meat, shredded squid and ginger slices together and put them on a plate, and sprinkle a small amount of salt and old wine on the surface. The reason why the old wine is put is to go to the rabbit's rabbit smell and be able to improve the fragrance, which is also a small suggestion given by the star chef, of course, there is no Hakka old wine for many years, it is okay to go to the supermarket to buy an ordinary cooking wine to replace, but the aroma is definitely not as attractive as the old wine.

The fourth step, put it in the steamer and simmer for 1 and a half hours, it can be steamed, if you are worried about biting can not be simmered for another half an hour, the stew is also related to the age of the rabbit, the younger the rabbit is more tender and the easier it is to simmer.

The delicious way to make rabbit meat is to stir-fry rabbit meat:

1.First, wash and drain the rabbit meat, cut it into pieces, and marinate it with white wine and salt. Cut the green and red peppers into pieces, pat the garlic whole without cutting it, slice the ginger, and cut the green onion for later use.

2.After stir-frying garlic and ginger slices in a hot pan, add the marinated rabbit meat, stir-fry until the dry water changes color, sprinkle with cooking wine, bean paste, sugar, green and red peppers, and stir-fry over high heat.

3 Add an appropriate amount of salt to taste, stir-fry for about 2 minutes, and finally add chopped green onion and soy sauce and stir-fry well.

Cook until the juice is half left, add the green garlic and stir-fry for one minute. Remove from heat, heat the green garlic leaves and serve on a plate.

Kiss this is a delicious rabbit meat recipe.

Steamed rabbit meat.

Ingredients: Prepare the right amount of rabbit meat.

Ingredients: soy sauce, green onion, ginger, garlic water, pepper, sesame oil, coriander, cooking wine.

Method: 1. Clean the rabbit meat first and chop it into small pieces;

2. Add a small amount of soy sauce, green onion, ginger and garlic water, pepper, sesame oil and cooking wine, stir well, and leave for about a quarter of an hour;

3. Add steamed pork powder, stir, need to mix well;

4. Boil the water in the steamer over high heat, put the evenly stirred rabbit meat in a bowl and put it in the steamer;

5. Steam for about half an hour, put the steamed rabbit meat in the bowl upside down on the plate, sprinkle with coriander and serve.

Efficacy: Steamed rabbit meat is delicious, which can not only nourish and strengthen the body, but also nourish yin and nourish blood, cool blood and detoxify.

Hawthorn wolfberry rabbit broth.

Ingredients: Prepare appropriate amounts of rabbit meat, hawthorn, and wolfberry.

Ingredients: ginger, salt, soy sauce, vinegar, sesame oil.

Method: 1. Wash the prepared rabbit meat first, cut it into large pieces, wash the hawthorn and wolfberry and set aside;

2. Put the rabbit meat into the pot, add a little ginger and salt, and pour an appropriate amount of cold water;

3. Take a fire to boil, then use a simmer to simmer, stew until the rabbit meat is cooked and rotten, decant the rabbit juice, and set aside;

4. Put the hawthorn and wolfberry into the pot, add an appropriate amount of water, bring to a boil with a fire, turn to a simmer and simmer, and filter out the medicinal juice;

5. Mix the medicinal juice with rabbit juice. Remove the large pieces of rabbit meat, cut them into fine cubes, add soy sauce, vinegar and sesame oil, mix thoroughly, and put them on a plate to eat.

Efficacy: Hawthorn wolfberry rabbit broth can regulate the spleen and stomach, nourish yin and kidney, beautify and nourish the skin, nourish the liver and eyes, and is an ideal food therapy to nourish and strengthen the body.

Rabbit meat can be braised to be delicious, because rabbit meat must be braised because rabbit meat is originally Saturn, so it must be braised to be delicious.

The preparation of stewed rabbit meat.

Gourmet raw materials 10 catties of rabbit meat, 3 catties of soy sauce, one or two green onions, one or two ginger slices, one or two garlic cloves, three coins of large ingredients, one tael of clear oil, one tael of noodle sauce, and five coins of cooking wine.

In the case of rabbit meat, I think the rabbit meat itself has a little hernia, but in fact, it is better to make it spicy, so that it may taste better.

Well, you can braise rabbit meat, cut the rabbit meat into small pieces, blanch it in hot water, then heat the oil, and fry it in a wok until the rabbit meat is fried dry, and then put some spices such as onions, sour garlic, etc.

Rabbit meat is not delicious when cooked, it is best to use a barbecue method and put various condiments on top, such as cumin, chili powder, etc., and the taste is unique.

Cut the rabbit meat into cubes and marinate in cooking wine, salt and pepper for a while.

Pour oil into a pot, add rock sugar, and heat until it melts and turns jujube red. Add the rabbit meat and stir-fry.

Add green onions, ginger, garlic and dried chilies, pour in white wine and stir-fry until fragrant.

How do you cook rabbit meat deliciously, you ask? I think rabbit meat you cut the rabbit meat into pieces with salt peppercorns. Ginger and scallion soy sauce. Pickled. Two hours later. Stir-fry in a pan with oil, shallots, ginger and garlic. Add water and simmer for an hour. Very tasty.

Today I would like to introduce to you a method of braised rabbit meat.

First of all, we prepare a fresh rabbit, clean it and cut it into pieces, then put it in the pot and blanch it with water and then take it out to cool, and then we put cooking oil into the pot, wait for the oil to heat and then put the pepper star anise and chili pepper into it and stir-fry it until fragrant, and then prepare some green onions, ginger and garlic, put it in and stir-fry it evenly, and then put the rabbit meat into it and stir-fry it evenly for five or six minutes, and then we pour some cooking wine, edible salt, sugar and light soy sauce into the pot, and then add warm water and cinnamon after a while, After the rabbit meat becomes a little soft, we add some red peppers and green chili peppers and stir-fry for a while, then pour in some sesame oil and vinegar and stir well, and then you can get out of the pot, so that a very delicious braised rabbit meat is ready.

Eat some rabbit meat appropriately in ordinary life, it is also very helpful for the health of the body, and the braised rabbit meat is also very light compared to other rabbit meat practices, and it can also supplement some vitamins rich in vegetables, in ordinary life, for the elderly to eat rabbit meat is also very healthy Lu Bi, because some fat and cholesterol rich in rabbit meat are very little, which will not cause high blood pressure or hyperlipidemia, but can also supplement some nutrients, etc., Some of the lecithin rich in rabbit meat is also very suitable for children in their teenage years, which can promote brain development and play a role in strengthening the brain and intellectual.