What spices are good for rabbit meat?

Mixed vegetable rabbit meat. This is a rabbit meat dish that is more suitable for families to eat regularly.

Food, because a lot of vegetables are added to the rabbit meat, to achieve a balanced nutritional effect, the elderly and children can also eat.

Material. Appropriate amount of shiitake mushrooms, a little onion, a little winter bamboo shoots, 3 grams of seasoning 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, shallots.

2 sprigs, green garlic.

1 root, thirteen spices.

Appropriate amount, appropriate amount of rice wine, appropriate amount of vegetable oil.

Method. 1.Prepare all the above ingredients, shiitake mushrooms are recommended to be put by everyone, they are very delicious. If you don't like shiitake mushrooms, you can also replace them with other vegetables, and you can choose according to your preference.

2.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.

3.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.

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

5.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.

6.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.

Nutritional efficacy. Rabbit meat contains a lot of lecithin.

This is a very precious nutrient element, which can help our brain to be healthier after eating, and can achieve the effect of brain health and intelligence.

Braised rabbit meat. Material.

Appropriate amount of rabbit meat, seasoning salad oil.

Appropriate amount, soy sauce to taste, sugar.

To taste, 1 can of beer.

Method. 1.Soak the rabbit in cold water to remove the blood, chop quickly, and blanch it in boiling water.

2.Put a little oil in a wok, add sugar and fry until there are big bubbles (sugar color, put the meat and fry until it changes color.

3.Put cold water in a casserole, put the fried rabbit meat, add all the seasonings and stew.

Stir-fry spicy rabbit meat.

Ingredients: Appropriate amount of rabbit meat.

Excipients: half an onion, 2 peppers.

Seasoning: appropriate amount of salad oil, 1 teaspoon salt, 1 star anise, 10 Sichuan peppercorns, 10 dried chili peppers, cooking wine.

2 tablespoons, 1 tablespoon light soy sauce, 1 teaspoon sugar.

Method. 1.Freeze the rabbit legs and de-ice them for later use.

2.Deboned and diced rabbit legs after melting ice.

3.Marinate with a spoonful of cooking wine for about 15 minutes to remove the smell.

4.Pour an appropriate amount of stir-fry vegetable oil into the pot, add Sichuan pepper, star anise, and dried chili peppers and stir over low heat to bring out the fragrance. Turn to medium heat, add rabbit meat, stir-fry quickly until it changes color, and cook a spoonful of cooking wine to remove the smell twice.

5.Continue to add the onion and pepper, drizzle with light soy sauce and stir-fry evenly.

6.Add a little sugar to enhance freshness, season with salt and then remove from the pan.

It is more suitable to make rabbit meat with pepper, pepper oil, star anise, and laurel leaves, which are fragrant seasonings, because rabbit meat will have a relatively large fishy smell compared with beef, sheep and chicken. Of course, the most important thing to make meat is to buy fresh meat.

To make rabbit meat, it is recommended to use spices such as onions, ginger, garlic, star anise, Sichuan pepper, cinnamon, and dried chilies. Rabbit meat made from them tastes very good and is not greasy at all.

To make rabbit meat, you need Sichuan pepper, star anise, bay leaves, tangerine peel, cinnamon, sugar, light soy sauce, and dark soy sauce, which are the most basic.

Use green onions, ginger, and chili peppers to remove the fishy smell of rabbit meat, star anise, and bay leaves, which can remove the smell of rabbit meat.

Summary. Dear, rabbit meat needs green pepper, red pepper, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, salt, pepper, and white sugar.

What seasoning do you need for rabbit meat.

Dear, rabbit meat needs green pepper, red pepper, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, salt, pepper, and white sugar.

For example, stir-fried rabbit meat.

1.Wash the rabbit meat, cut it into cubes, grasp it well with cooking wine, light soy sauce, dark soy sauce, and minced ginger, and marinate for about half an hour to an hour. The amount of cooking wine is a little more than usual when stir-frying pork.

2.When marinating rabbit meat, wash the green peppers and red peppers, remove the seeds, and cut them into pieces for later use. Cut the green onion into sections, slice the ginger and garlic, and prepare the dried chili, pepper and orange peel.

3.Add two spoons of cornstarch to the marinated rabbit meat and mix well, add an appropriate amount of sesame oil and mix well.

4.Heat the pot, put the oil, add the diced rabbit meat, stir-fry over high heat, fry until it changes color, and then put it out.

5.Leave the bottom oil in the pot, fry the green onions, and serve out after a few seconds on high heat. Add ginger, garlic, dried chili, Sichuan pepper, orange peel, turn to medium heat, add green pepper and red pepper pieces and stir-fry, add an appropriate amount of water, fry until seven or eight are ripe, then add the fried rabbit meat, then add a tablespoon of cooking wine, a few drops of dark soy sauce, a little light soy sauce and stir well, add a little water, add a small spoon of salt, a small spoon of pepper, a small spoon of white sugar, stir well, sprinkle with the fried green onion and coriander, and serve.

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.

It is good to make rabbit meat with star anise, bay leaves, cinnamon, and ginger. Cut the rabbit meat into pieces and blanch; Then pour a little oil into the pot, add ginger slices, garlic slices, star anise, cinnamon, bay leaves and stir-fry until fragrant, then pour in rabbit meat and an appropriate amount of hot water, add light soy sauce, dark soy sauce, rock sugar and salt, and simmer for 40 minutes to get out of the pot.

Personally, I think it's better to use spicy spices, because I personally prefer to eat spicy food, and the rabbit meat made with spicy sauce is very delicious, not only has a unique taste, but also tastes very refreshing.

Seasoning for rabbit meat: appropriate amount of salt, half a spoon of vinegar, 50 grams of green onion, 20 grams of ginger, 3 star anise, a little Sichuan pepper, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, half a spoon of white wine, 1 teaspoon of sugar.

Summary. 1. Spices.

10 grams of fragrant fruit, 10 grams of grass fruit, 15 grams of angelica, 5 grams of licorice, 10 grams of bay leaves, 6 grams of cloves, 5 grams of patchouli, 5 grams of red buckle, 5 grams of dry pine, 50 grams of star anise, 40 grams of cinnamon, 20 grams of Sannai, 25 grams of fennel, 10 grams of white button, 20 grams of sand kernels, 8 grams of branches, 10 grams of tangerine peel, 15 grams of Bi Po, 10 grams of Wujia peel, 8 grams of Huoxiang, 100 grams of red yeast rice, 10 grams of papaya, 8 grams of angelica.

What spices are good for rabbit meat?

Hand shredded rabbit meat.

1. 10 grams of spice fragrant fruit wax, 10 grams of grass fruit, 15 grams of angelica, 5 grams of licorice, 10 grams of bay leaves, 6 grams of cloves, 5 grams of patchouli, 5 grams of red buckle, 5 grams of dry pine, 50 grams of eight stuffy mold angles, 40 grams of cinnamon, 20 grams of Sannai, 25 grams of fennel, 10 grams of white buckle, 20 grams of sand kernels, 8 grams of branches, 10 grams of tangerine peel, 15 grams of Bi Po, 10 grams of Wujia peel, 8 grams of Huoxiang, 100 grams of red yeast rice, 10 grams of wood worm slow melon, 8 grams of angelica.

This is used for stir-fried rabbit meat, or for braised rabbit meat.

Red yeast rice is used for coloring.

Spices for sautéed rabbit meat.

It is not a spice for braised rabbit meat.

Braised rabbit meat. Ask you to stir-fry rabbit spices.

The rabbit meat waiter does this, and a Min Tan is not enough to eat the head of the bridge.