How to make preserved rabbit meat

raw material

Rabbit leg meat 400 grams. 100g ham and 50g cabbage leaves. Salt 15g, monosodium glutamate 1g, fermented bean curd brine 50g, pepper 10g, fenjiu 25g, onion 50g, shredded ginger 25g, coriander 5g and dried starch 15g.

prepare

Boneless rabbit leg meat, thin the meat to both sides, pat it flat, and then add sufu brine. Fenjiu, pepper, monosodium glutamate and refined salt for breast enhancement 15 minutes. Slice the ham. Spread the hip rabbit leg meat on the chopping block, put green leaves, sprinkle with dry starch, and then put ham slices. Put onion and shredded ginger on one end of rabbit meat, roll it into the shape of rabbit leg, tie the rabbit leg with fine wire, hook it with iron hook, and bake it in the oven for about 30 minutes. Remove the silk from the roasted rabbit leg, cut it into pieces, put it in a plate, and line it with fragrant leaves on both sides.

trait

The appearance is crimson, the meat is fresh and tender, and the pot-stewed taste is rich.

2. The practice of frying rabbit meat with onion

raw material

200g raw tender rabbit meat. Egg white 1, onion 100g. 6 grams of Shaoxing wine, soy sauce 15 grams, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, refined salt 1 gram and 500 grams of cooked lard (about 60 grams).

prepare

Cut rabbit meat into thin slices with a length of 4cm and a width of1.7cm, put into a pot, add 5g of refined salt, Shaoxing wine and egg white, stir, size with10g of wet starch, add10g of sesame oil, stir well, and shred shallots for later use. Put soy sauce, white sugar, vinegar, monosodium glutamate, Shaoxing wine 10g and wet starch 10g into a bowl, stir-fry, put the pan on medium heat, use an oil pan, then add lard to 40% heat (about 88℃), add rabbit meat, spread it with chopsticks until it is cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the onion and ginger slices in the pot, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, pour the sauce on it and sprinkle with sesame oil.

trait

The color is reddish, the meat is slender and tender, and the onion oil is fragrant.

3. Sauté ed diced rabbit with sauce

raw material

250g tender rabbit meat. 1 egg (weight about 50g). Salt 2g, 65438+ monosodium glutamate 0.5g, sugar 25g, batter 15g, Shaoxing wine 20g, soy sauce 5g, sesame oil 10g, onion 3g, ginger slices 3g and cooked lard 500g.

prepare

Cut the rabbit meat into cubes with a thickness of 0.5 cm and a square 1 cm, put them in a bowl, add refined salt, Shaoxing wine and egg white, stir vigorously, and size them with wet starch (put the wok in medium heat, add cooked lard, and when the heat is 40% (about 88℃), put the rabbit meat cubes in, spread them out with chopsticks, and drain the oil. Leave the bottom oil in the original pot, stir-fry the onion and ginger slices in the pot, then thicken them with sweet noodle sauce, sugar, Shaoxing wine, soy sauce, monosodium glutamate and water, then pour the diced rabbit meat, turn over and pour the oil out of the pot.

trait

Rabbit meat sauce is red oil, fresh and tender, salty and sweet, and the sauce is overflowing.

Step 4 stew rabbits

raw material

Fresh rabbit meat 1500g. 25g of water-soaked mushrooms, 50g of winter bamboo shoots, 350g of pork belly and 75g of green vegetables. Salt 12g, monosodium glutamate 7.5g, Shaoxing wine 25g, pepper 5g, pepper 1g, sesame oil 3g, onion ginger 15g.

prepare

Wash the rabbit meat, cut it into 3 cm square pieces, soak it in clear water for 4 hours, take it out and put it in a basin, marinate it with refined salt, Shaoxing wine, onion ginger and pepper for 4 hours, and then wash it with clear water. Pork belly diced for use. Remove the rabbit meat from the water pot and take it out and wash it. Put rabbit meat, diced meat, chicken soup, onion ginger and Shaoxing wine into a casserole, boil, skim the floating foam, cover and stew until the rabbit meat is crisp and rotten, take out onion ginger, add mushrooms, bamboo shoots and vegetables, boil, add monosodium glutamate and pepper, and sprinkle with sesame oil. If dipped in garlic paste, it will have a unique taste.

trait

Rabbit meat is crisp, tender and unique in flavor, which is deeply loved by eaters.

5. The method of multicolored silk for jade rabbit

Features:

Beautiful appearance, salty and refreshing.

raw material

200g pork tenderloin, quail egg 10, 20g green bell pepper, 20g carrot and mushroom, 3g rape leaf 10, 3g salt, 8g cooking wine, 5g ginger juice, 5g monosodium glutamate, egg white 1, broth and starch, and oil10.

manufacturing process

(1) Cut the meat into 10 cm-long shreds, rub and soak with clear water repeatedly, remove blood, control drying, add salt, egg white and starch for sizing.

(2) Cut the sweet pepper, mushrooms and carrots into shreds slightly thinner than shredded pork, blanch the vegetable leaves, code them around the plate, and make juice with cooking wine, ginger juice, salt, monosodium glutamate and water starch.

(3) Heat the oil in the pot until it is 4-5 ripe, add the pulped shredded pork until it is 8 ripe, pour in a colander to control the oil, leave the bottom oil in the pot, stir-fry shredded vegetables such as shredded pork, add a proper amount of sauce, pour out the spoon and put it in the middle of the dish, cook the quail eggs, peel them and put them on the rapeseed leaves like jade rabbits.

(4) Add a small amount of clear soup, add salt, cooking wine, ginger juice and monosodium glutamate to boil, thicken with water starch, and pour the oil on Yutu.

6, the practice of burnt salt rabbit slices

raw material

Ingredients: 300g fresh rabbit meat. Ingredients: 2 eggs and 40 grams of flour. Seasoning: cooked lard 1000g (actual dosage 75g), refined salt 5g, monosodium glutamate 0.5g, cooking wine 25g, chopped green onion 5g, pepper powder 0.5g, wet starch 25g and sesame oil 5g.

manufacturing process

1. Wash the fresh rabbit meat, remove the fascia, obliquely cut it into thin slices with a length of 3cm, a width of 2cm and a thickness of 0.3cm, put it in a bowl, add cooking wine, monosodium glutamate and refined salt, grab it evenly and marinate it for 3min.

2. Put the flour, eggs and wet starch into a large bowl, stir well and make a paste. Pour in the marinated meat-free slices and hang them evenly.

3. Put the wok on the fire, add the cooked lard and heat it to 60%. Put the non-paste meat slices into the oil pan one by one. When the surface is fried to light yellow, pour them into a colander to drain the oil.

4. Leave a little oil in the wok and enlarge the fire. Stir-fry the rabbit meat slices, sprinkle with chopped green onion and pepper powder, pour in sesame oil, and serve after several times.

trait

This dish is light yellow in color, soft inside and crisp outside, spicy and delicious.

7. Yutu Roasted Meat (Tianjin Roasted Meat)

During the Qing dynasty, "four steaks" and "eight bowls" were popular among the people. Used for weddings, funerals and birthday parties, because it is fast, affordable and has a table, it is quite popular. "Roasted meat" (also known as braised pork) is the "red bowl" among the eight bowls.

Yutu roasted meat is a Tianjin dish with strong local characteristics, which was created by the chef of Hongqi Restaurant on the basis of roasted meat. Won the gold medal in Tianjin "Star Cup" cooking technology competition, the gold medal in Tianjin booth of the first world cooking competition, the second prize in Tianjin "Maotai Liquid Cup" cooking competition, and the gold medal in the fourth national cooking technology competition "Popular Banquet".

This dish is a delicious food with high protein and low fat after cooking, frying, steaming and degreasing for many times. Its characteristics are salty, fresh, soft, rotten, fat but not greasy, thin but not firewood.

Low production method

Select the ribs with skin, cook them until they are half cooked, take them out, coat them with sugar, fry them for color fixation, cut the sickle into a bowl, add star anise, Jiang Mo, Shaoxing wine, soy sauce, salt and fermented bean curd, steam them in a drawer, and buckle them into a flat plate. The red, green and white colors set each other off and are pleasing to the eye. The jade rabbit lying in the "grass" propped up the main course, making up for the monotonous color.

Dry stir-fried rabbit meat

Raw materials: live rabbit 1 piece (about 1 kg), pepper 15 pieces, 3 dried peppers, and shredded onion.

5g, 5g of shredded ginger, 3g of garlic cloves, 50g of peanut oil (consumption100g), 3g of sugar and seasoning.

Wine 10g, refined salt 10g, star anise powder and a little soy sauce.

working methods

(1) Slaughter live rabbits, peel them, gut them, wash them, take out rabbit meat, cut them into cubes, and marinate them with 5g of star anise powder, 5g of cooking wine, 5g of refined salt, white sugar and soy sauce 1 hour or so. Soak the dried chili until soft, remove the core, wash and dice.

(2) Put the wok in a medium fire, and when the peanut oil is heated to 70% heat, put the pickled diced rabbit in it and fry it to deep red, and take it out. Leave a proper amount of oil in the wok. When the wok is heated to 40% heat, saute pepper and dried chili, add onion, shredded ginger and garlic cloves, add rabbit meat and stir fry, cook wine, add salt and reduce the heat.

Stir-fry the diced rabbit until the water is dry, and put it on a plate.

Dry and fragrant, spicy and appetizing.

Braised rabbit meat

raw material

500 grams of rabbit meat, 50 grams of canned bamboo shoots, 25 grams of Tricholoma matsutake, 5 grams of starch, 50 grams of oil, 750 ml of chicken soup, 2 grams of refined salt, 25 grams of soy sauce 15, 25 grams of balsamic vinegar, 0.5 grams of fresh ginger 15, 0.5 grams of Chili noodles, 0.5 grams of white sugar 15, and green onions.

manufacturing process

1. Cut the rabbit meat into 4cm square pieces, put it in a pot, soak it in clear water for half an hour, remove its fishy smell and red pulp, blanch it in boiling water, wash it, control the moisture, put it in a bowl, add soy sauce, refined salt and cooking wine, mix well, and marinate it to taste.

2. Cut the canned bamboo shoots into water chestnut slices; Soak Tricholoma matsutake, cleaning precipitate, remove pedicels, and cutting into pieces; Picking and cleaning rape, and cutting into elephant eye pieces; Peel ginger, slice it and pat it loose; Peel the onion, wash it and cut it into sections for later use.

3. Heat the wok, add peanut oil and heat it to 40% heat. Put the marinated rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the original oil.

4. Leave a little base oil in the wok, saute pepper, aniseed, onion and ginger slices, pour in the fried rabbit meat, add sauce, cooking wine, sugar, refined salt, soy sauce and balsamic vinegar, add chicken soup, boil, add monosodium glutamate, adjust the taste, add pine mushrooms, bamboo shoots and oil, and change.

Spicy rabbit meat

raw material

200g of rabbit meat, 50g of eggs, 25g of starch 1 0g of cucumber slices, 2.5g of refined salt, 5g of cooking wine10g of soy sauce, 5g of monosodium glutamate10g of ginger10g of onion10g.

manufacturing process

1. Wash rabbit meat, remove fascia, cut it into even slices, put it in a porcelain basin, soak it in clear water for half an hour, remove blood stains after it turns white, drain water, add cooking wine, refined salt, eggs and starch for sizing, and mix well;

2. Heat the pan and pour in peanut oil. When it is 40% hot, pour in rabbit slices and slide until cooked. Pour in a colander to drain the oil, and pour the remaining oil into the oil tank.

3, the net pot is hot, add 25 grams of peanut oil. When it is 50% hot, add dried red pepper, stir-fry until fragrant, take it out, add Chili noodles, stir-fry until fragrant, add onion slices, ginger slices and cucumber slices, pour in rabbit slices, add refined salt, cooking wine, soy sauce, Chili oil and monosodium glutamate, stir well, sprinkle with sesame oil, and take out.

Ingredients: 500g rabbit meat, 30g black sesame, monosodium glutamate, refined salt, gravy, ginger, shallots, pepper and sesame oil.

Method:

1. Wash black sesame seeds and fry until cooked.

2. Wash the rabbit meat and cut it into small pieces. Wash the onion and ginger and cut into sections.

3. Put a proper amount of water in the pot, add ginger, onion, salt and pepper after boiling, then add rabbit meat and cook until half cooked. Pour the gravy into the pot to boil, add the rabbit meat to cook, take out the rabbit meat and let it cool. Add monosodium glutamate to sesame oil and mix well. Pour it on the rabbit meat and mix well. Sprinkle with black sesame seeds.

Efficacy: nourishing yin and moistening dryness, benefiting qi and promoting fluid production. It is suitable for treating thirst, emaciation, fatigue, dizziness, tinnitus, soreness of waist and knees, and has therapeutic effect on diabetes with deficiency of yin and blood.

: the practice of roasting rabbit meat

raw material

Rabbit leg meat 400 grams. 100g ham and 50g cabbage leaves. Salt 15g, monosodium glutamate 1g, fermented bean curd brine 50g, pepper 10g, fenjiu 25g, onion 50g, shredded ginger 25g, coriander 5g and dried starch 15g.

manufacturing process

Boneless rabbit leg meat, thin the meat to both sides, pat it flat, and then add sufu brine. Fenjiu, pepper, monosodium glutamate and refined salt for breast enhancement 15 minutes. Slice the ham. Spread the hip rabbit leg meat on the chopping block, put green leaves, sprinkle with dry starch, and then put ham slices. Put onion and shredded ginger on one end of rabbit meat.

The method of spicy rabbit meat

Ingredients: 2000g rabbit meat, 20g pickled pepper100g, 2g tsaoko, 5g Amomum villosum, 50g ginger, 0g garlic10g onion (knotted), 80g green pepper, 20g dried pepper, 50g pickled pepper, 30g Pixian watercress and 5g pepper.

Exercise:

1. Cut the rabbit meat into pieces, cook it in a clear water pot until it breaks, and take it out. Cut the green pepper into hob blocks. Dice onion and ginger, and chop other ingredients for later use.

2. Wash the pot on the fire, put the oil to 70% heat, pour in the rabbit meat and stir fry for a while, then stir fry the rotten pepper for three minutes, then add various ingredients, add water to boil, then move to low heat and stew until the rabbit meat is cooked but not rotten. Serve.

Other practices of rabbit meat:

Cistanche deserticola gorgon seed rabbit soup

material

Meat-free 100g, cistanche deserticola and Euryale ferox 30g each.

working methods

(1) Wash rabbit meat and chop it; Slice cistanche deserticola after soaking slightly; Wash Gordon Euryale seeds and soak them in water for half an hour.

(2) Put all the materials into a pot, add a proper amount of water, boil over high fire, and blanch 1-2 hours for seasoning.

efficacy

Bushen astringent essence, anti-aging, longevity.

indicate

Premature senility, senile kidney deficiency. Symptoms include emaciation of bones and muscles, cold pain in waist and knees, short red or turbid urine, premature senility and impotence. Women with weak spleen and kidney.

To annotate ...

This soup can tonify and strengthen the kidney and delay aging. The rabbit meat in the soup is sweet and cool, which has the functions of tonifying the middle warmer, strengthening the spleen and quenching thirst. It is a high-protein and low-fat food and is known as "bodybuilding meat".

Its lecithin has the functions of protecting blood vessels, preventing thrombosis and inhibiting the occurrence and development of atherosclerosis. Cistanche deserticola is sweet, salty and warm in nature, and has the functions of tonifying kidney-yang and nourishing essence and blood. According to "Daming Materia Medica", it can' cure male absolutely yang deficiency, female absolutely yin deficiency, moisten five internal organs, grow muscles and warm waist and knees'. This product is rich in white crystalline substance mannitol. According to research reports, mannitol has significant effects on delaying skin aging, enhancing immune function, activating superoxide dismutase in vivo and reducing lipofuscin accumulation. It can be seen that cistanche deserticola rich in mannitol has a good anti-aging effect. Euryale ferox is sweet and astringent, and its function is to strengthen the spleen because of astringency of kidney. According to "Compendium of Materia Medica", it can "quench thirst and benefit kidney, cure dysuria and turbid nocturnal emission". Combining them into soup is beneficial and anti-aging, and it is a tonic for strengthening the body and prolonging life.

Precautions and taboos

This soup is not suitable for people who have a cold and fever.

Mushroom Yuzhu rabbit soup

Name of dish: auricularia yuba rabbit soup

Materials: Auricularia auricula 10g, yuba 1g (about 120g), 2 slices of ginger, Lycium barbarum 10g, and 250g of rabbit meat.

Methods: Soak yuba and Auricularia auricula in clear water, wash them, and cut yuba into sections. Wash ginger slices and medlar; Wash rabbit meat and cut into pieces. Take oil pan, add ginger slices, saute until fragrant, avoid meat, add appropriate amount of water, add auricularia auricula, yuba and Lycium barbarum, simmer and season. Drink soup and eat all ingredients, 1 ingredients every day, and 7 consecutive days is 1 course of treatment.

Medicinal value: invigorating spleen, nourishing blood and cooling blood. Used for shortness of breath, laziness and dull complexion caused by qi and blood deficiency.

Huaiqi stewed rabbit soup

Ingredients: rabbit meat.

Accessories: yam, medlar and longan.

Seasoning: salt, chicken essence, cooking wine and ginger.

Exercise:

1. Wash rabbit meat and cut into pieces, slice ginger and cut yam for later use;

2. Ignition in the pot, pouring clear water, adding rabbit meat, ginger slices, longan and yam, adding cooking wine and chicken essence for seasoning, and stewing for one hour;

3. Soak Lycium barbarum in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. Turn off the fire and season with salt.

First, raw materials:

Rabbit meat, pepper, dried pepper, onion, ginger, salt, cooking wine, white sugar, soy sauce, chicken essence, chicken soup, red oil and edible oil.

Second, practice:

1, boneless rabbit meat, put a cross knife, cut into pieces of the same size, put them in a basin, add cooking wine and soy sauce and marinate for 20 minutes;

2. Ignition in the pot, draining oil, pouring rabbit meat when the oil temperature is 7-80% hot, frying it into silver red, and taking out the controlled drying oil;

3. Leave the remaining oil in the pot. When the oil is hot, add the pepper sauce, then add the dried pepper, onion and ginger slices and stir-fry until fragrant. Add the soy sauce, chicken soup, cooking wine, chicken essence, salt, sugar and rabbit meat. Use a small fire when cooking the soup? 0 minutes. Finally, add the red oil, collect the juice over high fire and let it cool.

Third, the characteristics:

Rabbit meat is tender, spicy, fresh and fragrant.

It is suggested that when frying peppers, they should be fried into paste and fragrant.