How to cook rabbit meat? What materials should be put in? How and how do you do it?

Spicy rabbit with celery.

1 Introduction: Cuisine and efficacy: Sichuan cuisine **Recipe Diabetes Recipe High Blood Pressure Recipe Taste: Spicy Process: Stir-fried.

Celery Spicy Rabbit Ingredients:

Ingredients: 800 grams of rabbit meat.

Excipients: 150 grams of celery.

Seasoning: 10 grams of salt, 25 grams of cumin, 2 grams of monosodium glutamate, 10 grams of sugar, 25 grams of cooking wine, 10 grams of ginger, 5 grams of garlic (white skin), 5 grams of sesame oil, 100 grams of salad oil.

2 Production: 1Slaughter and wash the rabbits, rinse them with white water, and change them into small squares;

2.Mix rabbit meat with an appropriate amount of salt;

3.Remove the tendons from the celery and change it into small cubes;

4.Put the pot on the fire, add oil, and fry the rabbit with seventy percent hot oil;

5.The rabbit meat is fried until it is red, and when it is fragrant, it is out of the pot;

6.Pull the celery over medium oil and set aside;

7.Put another pot on medium heat, add oil, ginger, garlic and chili noodles, and stir-fry until fragrant;

8.Add rabbit pieces, celery, salt, monosodium glutamate, sugar, cooking wine, chili noodles, ginger, garlic and stir-fry a few times;

9.Drop a few drops of sesame oil, throw in an appropriate amount of Ziran powder, flip the pot and put it on a plate.

Tips for making spicy rabbit with celery:

1.The oil temperature must be mastered when frying, and the celery and rabbit pieces cannot be fried;

2.Chili noodles should not be fried in the pot for a long time, so as not to affect the quality of the dish;

3.This product has a frying process, and about 500 grams of salad oil need to be prepared.

1.Celery has a certain effect on high blood pressure and low-grade fever;

2.Rabbit meat has the effect of good qi, quenching thirst, strengthening the spleen and cooling blood, and detoxifying;

3.Rabbit meat is an ideal protein meat food for elderly patients with hypertension, coronary heart disease, and diabetes.

4.Diabetics who follow this recipe should remove the sugar from the seasoning.

Rabbit stew. Ingredients: rabbit legs, white mushrooms, pork belly, crab mushrooms.

Excipients: salt, monosodium glutamate, Shao wine, ginger.

1.Wash the rabbit legs and cut them into cubes;

2.Remove the roots of crab mushrooms and white jade mushrooms and wash them.

3.Put the rabbit meat and pork belly into the casserole, add the appropriate amount of water, put it on a hot fire and boil, skim off the foam, and turn to simmer.

4.Add green onions, ginger slices, refined salt, Shao wine and simmer for 90 minutes.

5.Add crab mushrooms and white mushrooms, and simmer for another 30 minutes to taste.

The recipe of stewed rabbit meat from beans and fruits is shared with you!

Braised rabbit meat. Ingredients: half a rabbit, two chives, three pieces of ginger, one green garlic, four to six dried chili peppers, 1 star anise, seasoning: 13 spices, light soy sauce, dark soy sauce, salt, 5 small rock sugar, rice wine.

Method. 01.Material diagram, I put fresh bamboo shoots and shiitake mushrooms here, it is recommended not to put fresh bamboo shoots, shiitake mushrooms can be placed.

02.Boil the rabbit meat pieces under warm water until the water boils, remove the rabbit meat and rinse it with cold water for later use.

03.Put oil in the pot, the oil content of rabbit meat is not high, you can put a little more oil. Throw in the chives and ginger and stir-fry until fragrant.

04.Then pour the rabbit meat into the sauté until fragrant, pour in the butter and cook for a while.

05.Pour in cold water, the amount of water is just over the rabbit meat pieces, add thirteen spices, dried chilies, star anise, salt, light soy sauce, dark soy sauce, turn to low heat after boiling.

06.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.

Chop the rabbit meat into mahjong pieces and wash it, fry the pork belly with oil, fry the ginger and garlic green onions, fry fragrant, fry the rabbit meat in dry water, fry the soy sauce cooking wine and dry pepper peppercorns, smell the spicy fragrance and boil the appropriate amount of boiling water, add the appropriate amount of salt and monosodium glutamate when burning, and burn until the rabbit meat rotten water soup naturally collects the juice, just fine, remember to fry the rabbit meat when the oil should be wider.

Pepper, peppercorns, chili sauce, etc., you can put whatever you like! It depends on the appetite!

Other seasonings are not important, star anise must be there, and stewed can be done.

Rabbit meat is a high-protein, low-fat, low-cholesterol meat. In terms of dry matter, rabbit meat has a protein content of up to 70%, and the fat and cholesterol content is lower than that of all meats, so it is said that it is "the vegetarian in meat". It tastes better from late autumn to late winter every year, and is an ideal meat for obese people and cardiovascular patients.

In Japan, rabbit meat is known as "beauty meat" and is favored by young women and is often eaten as a beauty food. In the past, because my family didn't eat this meat, I didn't know if it was good or not, and I didn't know how to do it. After trying it a few times, I found it was very good and delicious!

by Aunt Mushroom.

Materials. Rabbit 1 pc.

Ginger 5 slices. 3 scoops dark soy sauce.

5 pieces of rock sugar.

Rice wine 1 tael.

Cinnamon bark 1 piece.

1 bay leaf.

Star anise: 1 pc.

Angelica dahurica 3 tablets.

Salt 5 grams. Light soy sauce 2 scoops.

Steps. <>

1. Rinse the meat without water for half an hour, wash it after flying water and set aside.

<>3. Add dark soy sauce and stir well, then add all other seasonings and boiling water to boil, then turn to low heat and simmer for an hour and a half.

4. Drain the soup out of the pot, come to a piece, well, the meat is fragrant and soft, and there is no oil at all.

1. Braised rabbit meat.

1. Cut the rabbit meat into pieces, soak it in water for half an hour, and blanch it with boiling water. Rinse and control the water, add soy sauce, salt, and cooking wine to marinate to taste.

2. Cut the canned bamboo shoots into water chestnut pieces, wash the pine mushrooms and remove the sand and cut them into slices. Pick and wash the rape and cut it into sections, peel and slice the ginger and pat it loose, wash and cut the green onion into sections for later use.

3. Heat the wok and put in the peanut oil to heat it for four minutes, put the marinated rabbit meat into the oil pan three times, and fry it until the rabbit meat is red.

4. Leave a little base oil in the wok, add Sichuan pepper, spices, green onions, and ginger slices to stir until fragrant. Pour in the fried rabbit meat cubes and stir-fry evenly, with sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar. Add a little more chicken broth, add monosodium glutamate, pine mushroom slices, bamboo shoot pieces, and rape after boiling, and cook over low heat until crispy.

When the remaining oil is burned to a little soup, change the heat to a strong one, and add the water lake to thicken it. Finally, sprinkle the chili noodles and drizzle with sesame oil to remove from the pan.

2. Spicy roast rabbit meat.

1. Thaw the rabbit meat at room temperature, soak it in water to remove the blood, drain the water and cut off the head.

2. Cut the sternum with kitchen scissors and divide the rabbit meat in half along the side of the spine. The fork pierces some transparent holes in the meat, so that it is easier to absorb the flavor when marinating.

3. Pour cooking wine, light soy sauce, dark soy sauce, pepper, pepper powder, sugar, Pixian bean paste, and chili powder into the rabbit meat and mix well, then add chopped onions, garlic and ginger slices.

4. Put all the marinade, soup and rabbit meat into a fresh-keeping bag and refrigerate and marinate. It can be marinated overnight without salt, and the umami of Pixian bean paste is completely absorbed by the rabbit meat, which is very flavorful.

5. Wrap the marinated rabbit meat (remove the seasoning when marinating) in aluminum foil, put it in the middle layer of the preheated oven, and bake it at 180 degrees for about 30 minutes.

6. Open the tin foil and pour out the excess soup, mix the honey and a little chili powder and vegetable oil on the rabbit meat, then sprinkle cumin into the upper layer of the oven, and bake at 180 degrees for another 10 minutes. After coloring, take it out and let it cool a little, and then serve.

Ingredients: Rabbit meat.

Seasoning: Sichuan pepper, dried chili, green onion, ginger, salt, cooking wine, sugar, soy sauce, chicken essence, chicken broth, red oil, cooking oil.

Method: 1. Remove the bones of the rabbit meat, cut it into pieces of equal size, put it in a basin, add cooking wine and soy sauce to marinate for 20 minutes;

2. Put in the oil in the pot and light the fire, pour in the rabbit meat when the oil temperature is 7-8 hot, fry it to a silver red color, and remove the dry oil;

3. Leave the remaining oil in the pot, put the pepper fried paste in the hot oil and remove it, then add the dried chili, green onion and ginger slices to stir-fry the fragrance, pour in the soy sauce, chicken soup, cooking wine, chicken essence, salt, sugar, rabbit meat, and after the soup boils, use low heat for 0 minutes. Finally, add the red oil, collect the juice with a strong fire and let it cool.

Prepare ingredients: 1. A rabbit.

2. Ginger to taste.

3. Appropriate amount of green onion.

4. Appropriate amount of garlic.

5. Appropriate amount of garlic sprouts.

6. Chili pepper to taste.

7. Appropriate amount of Sichuan peppercorns.

8. A piece of rock sugar.

9. Light soy sauce to taste.

10. Octagonal a.

11. Cooking wine to taste.

Steps: 1. Prepare the ingredients, wash the rabbit meat and chop it into small pieces, wash all the ingredients, cut off the chili pepper, slice the ginger, and crush the garlic.

2. Put a few slices of ginger and garlic into a pot and bring to a boil with water.

3. After the water boils, pour in the rabbit meat and blanch it, and scoop it up to wash the blood water.

4. Stir-fry ginger, shallots and garlic in a hot oil pan, pour in the rabbit meat, stir-fry continuously for a few minutes, add an appropriate amount of light soy sauce, cooking wine and rock sugar, stir-fry well and put it out.

5. Fry the chili, pepper and star anise with the remaining oil in the pot, and add more if the oil is not enough.

6. Pour in the rabbit meat and stir-fry together for a few minutes.

7. Add an appropriate amount of water, bring to a boil over high heat and simmer over medium heat for 20 minutes. Stir-fry several times in the middle.

8. Turn to high heat to collect the juice, and keep stir-frying the juice to avoid burning.

Ingredients: 200 grams of rabbit loin, 100 grams of winter bamboo shoot slices, 50 grams of fungus slices, 5 grams of green millet pepper rings, 5 grams of red millet pepper rings, 5 grams of chopped green onions, 5 grams of fresh green peppercorns, 20 grams of yellow lantern pepper flakes, 5 grams of yellow gardenia, 10 grams of chopped wild pepper, 10 grams of cinnamon, 5 grams of monosodium glutamate, 5 grams of chicken powder, 10 ml of white vinegar, salt, pepper, corn starch, broth, duck soup, salad oil.

Production: 1Slice the rabbit loin, marinate it in a basin with salt and pepper, add a little cornstarch, and pat it into thin slices. Then put it in a pot of boiling water, remove it and drain it. In addition, put the winter bamboo shoot slices and fungus slices into a pot of boiling water and blanch them, take them out and put them in the bottom of the container.

2.Heat the salad oil in the pot, fry the yellow lantern chili flakes, yellow gardenias, wild pepper crushes, cinnamon, etc., scoop in an appropriate amount of broth and duck soup, cook until fragrant, and beat off the slag to get homemade sour soup.

3.Scoop an appropriate amount of homemade sour soup into the pot, add the boiled rabbit slices, add monosodium glutamate, chicken powder, and white vinegar to cook.

4.When the pot is put on a plate, sprinkle some green and red millet pepper rings, chopped green onions, fresh green peppercorns, and pour in the hot salad oil to cook.

Rabbit meat should be blanched with water first, then fried with oil, add green onions, ginger, peppercorns, ingredients, the most important thing is to add radish, radish can be used to remove the peculiar smell of rabbit meat, so that the rabbit meat is more delicious.

I think rabbit meat is very delicious to make pepper rabbit, I like to eat it the most, because the seasoning of pepper rabbit is very simple, as long as there is pepper, pepper, star anise, kaempfera, and dried red sea pepper, etc., the fried pepper rabbit meat is the most suitable and delicious, so if you want rabbit meat to taste better, seasoning is indispensable.

Summary. The most taboo rabbit meat is chili, bay leaves, and cinnamon. Rabbit meat is a very tasty food and a common meat dish.

It generally appears on people's tables and becomes a delicacy on people's tables. Rabbit meat is delicious, delicate in taste, tender and juicy, rich in nutritional value, simple and diverse in methods, and delicious in taste. The most common way to cook meat is to steam or sauté.

After the rabbit meat is fried, you can't put soy sauce to make this seasoning, because soy sauce is mainly used for coloring, which will make the rabbit meat taste very salty.

The most taboo rabbit meat is chili, bay leaves, and Gui Bichang skin. Rabbit meat is a very tasty food and a common meat dish. It generally appears on people's dining table and becomes a delicacy on people's dining table.

Rabbit meat is delicious, delicate in taste, tender and juicy, rich in nutritional value, simple and diverse in methods, and delicious in taste. The most common way to cook meat is to steam or sauté. After the rabbit meat is fried, you can't put soy sauce to make this seasoning, because soy sauce is mainly used for coloring, which will make the rabbit meat taste very salty.

Rabbit meat is a delicious and nutritious meat, but it also has a well-established taboo for eating. Rabbit meat should not be eaten with celery, chicken, orange, mustard, duck blood, ginseng, Chinese cabbage, eggs, ginger, soft-shelled turtle meat, etc. Pay attention when eating with high and rough bends.

In addition, some special groups of people should also pay attention to eating less or no rabbit meat, including people with poor digestive function, people with cold constitution, menstruating women, etc.

Pickled pepper rabbit is good. 1000 grams of rabbit meat, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of pickled red pepper, and a little white sugar.

Production method: 1. Heat the oil until it is seven ripe, add pepper and sugar, and stir until fragrant.

2. Pour in ginger and garlic and stir-fry until fragrant.

3. Pour in a large number of pickled peppers, be sure to have a large amount, don't be stingy, one of the major characteristics of Sichuan cuisine is that there are far more auxiliary materials than the main ingredients.

4. Stir-fry vigorously over high heat, and be sure to fry the fragrance of pickled peppers. Be sure to pay attention to turn on the range hood, otherwise the choking smell will definitely make you unbearable.

5. When frying rabbit meat, put in the rabbit head first, because the rabbit head is not easy to cook, which is like putting the fish head first when cooking fish.

6. Add the remaining rabbit meat and continue to fry.

7. Put an appropriate amount of salt, you can try to put it. The amount of salt should be light and not salty, because the second meal will be saltier than the first! Finally, add the green onion and stir-fry until fragrant.

After peeling the skin, chop it into small pieces of skewers, put it on the stove and dry bake it until it is cooked for 5 minutes, then brush the oil, keep turning in the middle, and cut the thick part of the meat with a knife, brush its own sauce after it is cooked for 8 minutes, and finally sprinkle pepper noodles, cumin, and cooked sesame seeds. Fragrant roast rabbit baked!

Features: The rich sauce aroma covers the blandness of the rabbit meat, and the delicate and fragrant aroma is overflowing!