How to make rabbits taste better 30, how to make rabbits taste better

Salt and pepper rabbit slices Ingredients.

Ingredients: 300 grams of fresh rabbit meat. Ingredients: 2 eggs, 40 grams of flour. Seasoning: 1000 grams of cooked lard (75 grams of actual consumption), 5 grams of refined salt, 25 grams of monosodium glutamate, 25 grams of cooking wine, 25 grams of Sichuan pepper powder, 25 grams of wet starch, 5 grams of sesame oil.

Production Process 1Wash the fresh rabbit meat, remove the fascia, slice it obliquely into thin slices 3 cm long, 2 cm wide and cm thick, put it in a bowl, add cooking wine, monosodium glutamate, and refined salt to grasp and marinate for 3 minutes. 2.

Put the flour, eggs, and wet starch in a large bowl and mix well to make a paste, and pour in the marinated non-meat slices to hang the batter evenly. 3.Put the wok on the fire, put in the cooked lard, burn until it is 60% hot, put the non-meat slices with paste in the oil pan one by one, wait for the surface to fry to light yellow, pour into a colander and drain the oil.

4.Serve on a plate and sprinkle with fine salt. Sichuan pepper powder, ready.

Characteristics The color of the finished dish is light yellow, the outside is charred and the inside is soft, crispy and spicy.

The traditional practice in the Northeast is to make it with chicks (stupid chickens. chai chicken) stewed or braised together.

Grilled or sauced, simmered is fine.

Hey, are you angry with me, what is delicious about rabbits

The rabbit braised is delicious:

1. Ingredients: a rabbit 3 5 pounds, peel the skin and remove the internal organs, soak in water without blood, cut into three pieces, wash with boiling water for 5 minutes, rinse with water, drain and set aside.

2. Auxiliary materials: green onion, ginger, garlic cut into sections, Sichuan pepper, eight peppers, cinnamon, dried chili, light soy sauce, balsamic vinegar, cooking wine, monosodium glutamate, refined salt, sugar, coriander, appropriate amount, peanut oil two taels.

3. Cooking method: ignition fire, put peanut oil in the pot, heat 8 into heat, fry pepper and dried chili pepper thoroughly, green onion, ginger, garlic and rabbit meat together in the pot and stir-fry for 5 minutes, add light soy sauce, cooking wine, balsamic vinegar, refined salt, sugar and stir-fry for 5 minutes, add 1000 grams of water, and then pour it into the pressure cooker, put the appropriate amount of pepper, cinnamon and pepper into the box and cover the pot, simmer over medium heat, and turn off the fire for 10 15 minutes. Add an appropriate amount of monosodium glutamate, coriander segments, and put it in a pot before cooking.

4. Features: fresh and fragrant, delicious, rabbit meat tender, salty and spicy, nutritious, suitable for all ages.

Rabbit meat is low in fat, high in protein, tender in fiber, easy to absorb, often eat rabbit meat to help ** delicate, moisturizing, known as beauty meat, especially suitable for ladies to eat.

First of all, clean the rabbit meat bought back, cut it into small pieces, soak it in salt water for half an hour, soak out the blood inside, take out the dry water, in this time, wash and cut the celery into dices, wash and dice the green and red peppers, wash and cut the green onions, peel and slice the garlic, peel and wash the onion and cut it into dices, wash and cut the ginger into shreds for later use.

Pour water into the pot, put the cut rabbit meat into the pot, add shredded ginger, star anise, Sichuan pepper, dried chili, bay leaves, cooking wine, boil over high heat and cook for 10 minutes, turn to low heat and cook for 1 hour, remove the rabbit meat to control the moisture.

Put the pot on the fire, add water to boil, add a little salt to the pot, pour the green beans into the pot and cook them out, control the moisture and set aside, wash the pot, pour in the ratio of cooking oil and sugar 1:1, turn on low heat and boil slowly, when it is slightly yellow and bubbling, the sugar color is boiled, quickly pour the rabbit meat into the pot and stir-fry, then add onions, garlic slices, soy sauce, salt, thirteen spices and stir, add the soup that just cooked the rabbit meat, boil for 10 minutes on high heat, turn to medium heat and simmer for 15 minutes on high heat, turn celery, green pepper, Pour the green beans into a saucepan and stir. Reduce the juice on high heat, add the chicken essence and stir well.

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.

Using rabbits to make dry pot rabbits is particularly delicious, and the steps are as follows:

1. Cut the rabbit meat into cubes and drain the water, put a small amount of salt, star anise, bay leaves, cinnamon and other spices for two hours, and a little dark soy sauce to color. Don't have too much salt, and there's a lot of salt in the base.

2. Stir-fry the rabbit in the oil pan and fry the water until the oil color is re-brightened.

3. Taste the salt taste of the fried rabbit, so as to grasp the salt taste when frying the material later.

4. Blanch lotus root, potatoes, lettuce, fungus and onion respectively until medium-cooked, raw onion foam, garlic, ginger, and stir-fry materials. Blanched onions are packed separately, and the onions should be put in the pot first to enhance the flavor.

5. Heat the oil until it is hot, stir-fry the raw onion, garlic, ginger, the base to make the fragrance, blanch the onion, simply stir-fry the rabbit, stir-fry the vegetables, sprinkle some sesame seeds and shallots before the pot.

In this way, the delicious dry pot rabbit is ready, especially for rice.

Ingredients for braised rabbit meat.

Rabbit meat, Jin dark soy sauce, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of diced carrots, appropriate amount of spice packets for meat.

Step 1 rabbits in Jiangsu, Zhejiang and Shanghai people generally can't buy, vegetable farms do not sell, can only be purchased through the Internet, I bought a whole rabbit, no head, was processed by the merchant, about 3 pounds less, a total of 50 yuan.

Step 2 I used half a rabbit, cut it into small pieces, then blanched it in a pot under cold water, washed it and set aside, and bought a packet of spices for the stew, saving me from having to prepare the spices myself.

Step 3 Pour the oil into the pan, put down the spice packet you bought, then ginger slices, dried chili, garlic, peppercorns, and stir-fry the rabbit meat for a while.

Step 4 Cooking wine, light soy sauce, dark soy sauce, all appropriate amounts, monosodium glutamate, diced carrots, I also added some hot pot base to increase spicy and fragrant, or not, then add some boiling water, cover the pot and simmer for a while, then pour it into the pressure cooker, press for about 10 minutes, you can open the lid and pour it back into the wok, sprinkle onions, coriander and green onions, and reduce the juice over high heat to prepare for the pot.

Step 5: Cook perfectly.

Ingredients for the dry pot rabbit (which is more delicious than the dry pot shop).

Fresh rabbit meat: about a pound of lettuce, 1 onion, 2 potatoes, 1 lotus root, 1 fungus, appropriate amount of spices, appropriate amount of watercress, 1 spoon of cooking wine, 3 spoons of Sichuan West Bazi dry pot material, 1 bag of about 150 grams.

Step 1: Cut the rabbit meat into cubes and drain the water, a small amount of salt, star anise, bay leaves, cinnamon and other spices for two hours. Colour with a little dark soy sauce. Don't have too much salt, and there's a lot of salt in the base.

Step 2: Stir-fry the diced rabbit. Stir-fry the rabbit in the oil pan and fry the water until the oil color is re-brightened, as shown in the next step diagram.

Step 3: Bright oil tinted rabbit.

Step 4: Stir-fry the diced rabbit. You can taste the salt taste, so that you can grasp the salt taste when stir-frying later.

Step 5: Prepare the dish. Blanch lotus root, potatoes, lettuce, fungus and onion respectively until medium-rare. Raw onion foam, garlic, ginger, stir-fry. Blanched onions are packed separately, and the onions should be put in the pot first to enhance the flavor.

Step 6 Boil the oil until it is hot, stir-fry the raw onion, garlic, ginger, base to make it fragrant, blanch the onion, stir-fry the rabbit briefly, stir-fry the vegetables, sprinkle some sesame seeds and shallots before cooking. It's delicious, the rabbit has two glasses of wine, and you can also have two large bowls of white rice for dry pot dishes, which is cool!

Eat rabbit cold. Cold rabbit is a very famous dish in Zigong, the most important thing when making is to grasp the heat, the moisture of rabbit meat should not be too much, nor too dry, or even fried paste. When you make it, you can add a little orange peel according to your own taste, and it will have a good effect.

A small amount of sesame seeds is also a good choice.

Ingredients: Half a rabbit (slaughtered into thumb-sized pieces).

Seasoning: 15ml dark soy sauce, 5 grams of sugar, 5 grams of salt, 15ml of cooking wine, 90 grams of dried chili peppers (cut into small pieces of about 2 cm), two single garlic, one star anise, 2 3 pieces of tangerine peel, 10 grams of Sichuan pepper, and one piece of old ginger.

Method: 1. Put oil in the wok, the amount of oil can be submerged about 1/3 of the rabbit meat, heat the oil until 8 is hot, put the rabbit meat and stir-fry until the fishy smell volatilizes, and the skin is slightly charred and removed for later use.

2. Leave a small amount of oil in the pot, add star anise, dried chili, Sichuan pepper, ginger slices, tangerine peel and garlic slices to stir-fry until fragrant.

3. Put the rabbit meat into the pot, put the dark soy sauce, fry the cooking wine until the rabbit meat turns brown and yellow, add sugar and salt and stir-fry evenly and put it on a plate.

Tips: 1. Vitamin K3 and rabbit meat cannot be eaten together, and rabbit meat and vitamin K3 are easy to reduce the efficacy of the drug.

2. Ginger and rabbit meat can not be eaten together, rabbit meat is sour and cold, and dry ginger and ginger are spicy and hot, the taste of the two is opposite, one cold and one hot, and it is easy to cause diarrhea after eating together.

Rabbit meat can't be eaten alone, because the earthy smell is very big, not delicious, and it should be stewed with other meats, such as chicken, and chicken stewed rabbit meat will also be chicken flavor, and pork stew is pork flavor, and there is no earthy smell.

Rabbit stew with pickled salted cucumbers at home in our northeast is delicious.