How to make a roast rabbit, how to roast a rabbit

Raw materials: the selection of fat and strong meat rabbits, the requirements are healthy and disease-free, muscular, the mass of about kilograms, the age of the month is not more than 4 months.

Slaughtering: slaughtering, skinning, gutting.

Marinated: 100 kg of rabbit meat, 2 kg of salt, 150 grams of Sichuan pepper, 100 grams of angelica, 100 grams of anise, 50 grams of cloves. First, put the salt and spices into the water and boil, stop the fire when the flavor of the ingredients is released, and then cool down to form a marinade for cured meat.

When preparing the brine for the first time, the amount of salt and spices should be increased appropriately. The older the marinade, the better it tastes. The meat is marinated in a cooled marinade for about 30 hours, then removed and drained when the meat is marinated thoroughly.

During the marinating period, pay attention to turning several times to facilitate the uniform marinating.

Shaping the rabbit's two front legs and two hind legs are tied together with stainless steel wires, and then the mandible is hung up with a hook, and the water on the surface of the body is dried, and then evenly spread on the surface of the meat with starch syrup and dried.

Roasting: Roasted in a far-infrared oven. First, the furnace temperature is raised to L00, and then the shaped carcass is hung on the lifting ring in the furnace, and the furnace temperature is raised to L80, and the temperature is kept constant for about 30 minutes.

Then raise the temperature to 240 degrees Celsius and allow the surface to bake golden red, about 10 minutes. After baking, brush a layer of sesame oil on the surface while it is hot, remove the stainless steel wire, and the meat is ready to eat. Learn the authentic Chengdu hand-torn roast rabbit technique, search: Master Zhu Ge.

Roast rabbit [raw materials] 1 hare (about kilogram), 125 grams of soy sauce, 25 grams of minced green onions, 30 grams of sugar, 5 grams of garlic, black Hu she noodles, 5 grams of minced ginger, 15 grams of sesame noodles (baked), 250 grams of pickled juice, 30 grams of sesame oil [production process] 1, peel the hare, remove the internal organs, head, feet, fascia, wash, soak in cold water for a day, take out, control drying, wipe off the water, and prick a few needles with an iron needle to seize the meat. 2. Take a large porcelain basin, put soy sauce, minced green onions, garlic, sugar, black pepper noodles, sesame noodles, and minced ginger and mix evenly, put in the hare, wipe the rabbit inside and out, put it on the large porcelain basin and marinate it for half a day, and after the flavor, set aside. 3. Remake the stained juice:

First, pour 90 grams of soy sauce and 30 grams of sesame oil into a porcelain bowl, add 16 grams of soybean sauce and 8 grams of chili oil, 5 grams of garlic puree, 6 grams of refined salt and 50 grams of sugar, stir and pour into everyone's small bowl. 4. Put the pickled hare into the baking tray, brush the sesame oil with a small brush, bake it in the oven, brush the sesame oil once every half an hour, flip it once, until it is cooked, and get out of the oven 5. When eating, chop the whole hare into small pieces, divide it into small bowls, and dip it in the prepared pickled juice to eat.

Ingredients: 1 rabbit, 125 grams of soy sauce, 25 grams of minced green onions, 30 grams of sugar, 5 grams of garlic, 5 grams of minced ginger, 15 grams of sesame noodles, 250 grams of pickled juice, 30 grams of sesame oil, and grams of black pepper noodles.

Production process: 1. Peel the rabbit, remove the internal organs, head, feet, fascia, wash, soak in cold water for one day, remove it, control the drying, and wipe off the water.

2. Take a large porcelain basin, put soy sauce, minced green onions, garlic, sugar, black pepper noodles, sesame socks and sesame noodles, and minced ginger and mix evenly, put in the rabbit, marinate on the large porcelain basin for half a day, and set aside.

3. To make the pickled juice, first pour 90 grams of soy sauce and 30 grams of sesame oil into a porcelain bowl, add 16 grams of soybean sauce and 8 grams of chili oil, 5 grams of garlic puree, 6 grams of refined salt and 50 grams of sugar with spikes, stir and pour into everyone's small bowl.

4. Put the marinated rabbit into a baking tray, brush the sesame oil with a small brush, bake it in the oven, every half an hour, brush the sesame oil once, flip it once, until it is cooked, and take it out of the oven.

5. When eating, chop the whole rabbit into small pieces, divide them into small bowls of diners, and dip them in the prepared pickled juice to eat.

Summary. Dear, I'm happy to answer for you, what is the roast rabbit with what is delicious, charcoal grilled delicious, roast rabbit is a dish made of rabbit, potatoes, garlic, white wine, vinegar, oil, salt, pepper, coriander. After the production is completed, the rabbit meat is torn open and a fragrant hot breath comes to the nose, the skin is crispy, the meat is soft and tender, and the lips and teeth are fragrant.

What's more, rabbit meat is suitable for all kinds of cooking styles. Rabbit meat has special edible value, is an ideal health care, beauty, nourishing meat food can be called the king of meat, popular by people.

Dear, I'm happy to answer for you, roast rabbit with what to roast delicious, charcoal grilled delicious, roast rabbit is a dish made of rabbit, potatoes, auxiliary digging staring garlic, white wine, vinegar, oil, salt, pepper, coriander. After the preparation of the liquid and the preparation is completed, the rabbit meat is torn open and buried, only the fragrant hot air comes to the nose, the skin is crispy, the meat is soft and tender, and the lips and teeth are fragrant. What's more, rabbit meat is suitable for all kinds of cooking styles.

Rabbit meat has special edible value, is an ideal health care, beauty, nourishing meat food can be called the king of meat, popular by people.

Is it charcoal stove baked?

A charcoal stove can be used.

How long does it take to bake to cook?

About 30 minutes.

This depends on the heat.

It is recommended that you keep an eye on the dots when you bake them.

Bake until browned.

Do you brush the oil when baking.

Brush the oil. Marinate it ahead of time.

Marinate for two hours.

Summary. Hello dear, roast rabbit meat method one, main ingredients: rabbit meat 1500 grams of accessories:

Appropriate amount of ginger, cinnamon, star anise, chili pepper, tangerine peel Method 1, first wash the rabbit meat 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. 5. Wait for the rabbit meat to be cooked thoroughly and drain the soup. Take it out and let it cool, cut it into small pieces, and put it on a plate.

Hello dear, roast rabbit meat method 1, main ingredients: rabbit meat 1500 grams of accessories: appropriate amount of ginger, cinnamon, star anise, chili, tangerine peel method 1, first wash the rabbit meat 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 dispel 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.

5. Wait for the rabbit meat to be cooked thoroughly and dry the soup. Take it out and let it cool, cut it into small pieces, and put it on a plate.

Method 2, roast rabbit meat with masala juice IngredientsRabbit legs, rabbit chops, all kinds of vegetables, minced onions, red pepper powder, mixed spices, masala wine, yellow juice, salt, pepper, butter, olive oil Method (1) Rabbit legs and rabbit chops are marinated in mixed spices, minced onions, salt, red pepper powder, pepper and olive oil for about 1 hour. (2) Put the rabbit meat in the oven and bake it in a sedan chair until golden brown and ripe. (3) All kinds of vegetables are fried in butter and seasoned with salt and pepper.

4) Stir-fry the minced onion in butter until fragrant, pour in the Makhara wine and yellow juice to thicken the juice. (5) Put the rabbit meat in a pot, serve with vegetables, and pour it on the dough section.

Ingredients: 1 skinned rabbit (about 1500 grams).

Seasoning: Korean-style chili powder (marketed in the seasoning, redder and brighter than ordinary chili powder, more fragrant in taste, can also be replaced by ordinary chili powder) 20 grams, 10 grams of cumin grains, 10 grams of salt and monosodium glutamate, 5 grams of oyster sauce, 5 grams of green pepper, celery, carrot, coriander, 5 grams of dried green pepper, 5 grams of dried chili pepper, 5 grams of bay leaves, 3 grams of cumin, 8 grams of oyster sauce, 8 grams of liquor, 3 grams of rosemary.

Production: 1. Primary processing: After washing the rabbit, remove the internal organs and blood stains, and rinse it with water for 2 hours.

2. Pickled: chop green peppers, celery, carrots and coriander. Rinse the cleaned rabbit with salt, monosodium glutamate, cumin grains, chili powder, rosemary, green pepper, celery, coriander, chopped carrots, add oyster sauce and white wine, marinate for 8 hours, take out the rabbit, and remove the marinade on it.

3. Stir-fry spices: Heat the pot and add salad oil, add green peppercorns, dried chilies, bay leaves, and cumin and stir-fry until fragrant.

4. Roasting: Put the marinated ingredients and fried spices together into the belly of the rabbit (the oil of the fried spices is retained), seal the mouth with a thin wire, and hang it upside down in the oven (as shown in the small picture, in order to prevent the seasoning in the rabbit's belly from leaking out, the temperature of the oven is kept at about 120 degrees) and bake for about 1 hour, and then brush a little oil to fry the spices and serve. Learn the authentic Chengdu hand-torn roast rabbit technique, search:

Master Zhu Ge tears the roast rabbit by hand.

Flavor type: salty, fresh and spicy.

The key to the production: The rabbit should be hung upside down in the oven with its neck down, so that the spices inside will not fall out. It can also be oven-baked:

Adjust the temperature to about 180 degrees and bake for about 40 minutes (you need to put a little vegetable water in the baking tray and brush a little oil on the rabbit to avoid drying out).

Stupid, go ask the master who loves to bake, he knows!

Method:1First of all, the most important thing is that there needs to be a barbecue, which is a vital link, the hand-torn roast rabbit sold on the market is a fully automatic oven for roasting rabbits, if not, you can easily build one, but on the premise of safety and practicality, the most important thing is safety.

Learn authentic practices and go to Chengdu to do good. 2.Before making a roast rabbit, there must be some preparations to be done, first of all, you need to prepare the roasted rabbit marinated and dried, this link is no different from other braised meat links, it is the same operation, but this link is very important.

3.You need to prepare carbon, because only carbon can bake that taste, electricity is also okay, but you can't bake that taste, it is best to bake that kind of smokeless and dust-free carbon, such as steel charcoal, hand-torn roast rabbit with a kind of sawdust compressed carbon, the middle is hollow, cylindrical shape, the general market can buy 4After the preparation is done, use a special iron clip to clamp the rabbit in the middle, and then put it on the oven, if there is no special clip at home, it is also possible to use an ordinary iron clip, the principle is that the rabbit will not fall.

5.The carbon is ignited, and the torn roast rabbit is lit with a natural gas fire, there is no unified standard for this, as long as it is ignited. 6.

Put the iron clamp of the rabbit on the oven, and then constantly flip the rabbit on the oven to avoid the rabbit being burned, if it is a special automatic oven, you don't need to manually flip the rabbit, if not, you need to manually flip it. 7.When you see that the oil on the roast rabbit has come out, use a brush to dip a small amount of salad oil and brush the roast rabbit all over again.

When the first brush oil 5-8 minutes after the first brush, you can brush the salad oil again, generally brush twice. 8.Finally, it is to taste the roast rabbit, now the roast rabbit on the market generally has only two flavors, that is, spicy and spiced, "love to bake" hand-torn roast rabbit has 3 flavors, spicy, spiced, cumin, but whether it is two or three flavors, with four kinds of raw materials can be blended, that is, strong fragrance powder, cumin powder, pepper, sea pepper four raw materials, these four raw materials can be combined with different flavors, with a special brush will match the ingredients for the rabbit all brush once, wait until 5 minutes later, after the fragrance comes out, Brush it again in the same way.

1. Initial treatment: remove the rabbit fascia, wash it, and cut the rabbit meat with a knife.

2. Pickling: Use green onion ginger, salt, sugar, chicken powder, five-spice powder, Sichuan pepper, cumin to make brine. Then put the brine to marinate. Preferably after three hours. If there is less brine, do not turn it.

3. Put the rabbit meat out of the oven first, put it in the oven and drain the water. Coupled with the charcoal fire, the temperature quickly reaches more than 200. Do not exceed 230 degrees.

4. Brush the oil, start to brush the oil when the surface is yellow, and brush it every 10-15 minutes. 3-4 times. Brush the oil with a pinch of salt, spices, honey. After brushing the last pass, reduce the heat to low and let the remaining heat bake.

5. After baking, you can tear it into strips by hand and add the mixture. Flavor, or whole, let the oil pour on top. Taste slowly.

6. Seasoning: Bring to a boil in oil, add ginger slices, garlic, red oil, sesame oil, pepper oil, and chicken powder. spices, you can also add a little sesame or peanuts.