Do any friends know how to make rabbit meat?

1. Rabbit meat is rich in lecithin, which is indispensable for the development of organs such as the brain and has the function of strengthening the brain and improving intelligence;

2. Regular consumption can protect the blood vessel wall and prevent thrombosis, which is beneficial to patients with hypertension, coronary heart disease and diabetes, and can enhance physical fitness and strengthen muscles. It can also protect skin cell activity and maintain skin elasticity;

3. Rabbit meat contains less fat and cholesterol than all other meats, and most of the fat is unsaturated fatty acids. Eating rabbit meat often can strengthen the body, but it won't get fat. It is an ideal meat for obese patients, and women can keep slim after eating it. Therefore, foreign women call rabbit meat "beauty meat"; Eating free meat often has the function of getting rid of diseases and strengthening the body. Therefore, some people call rabbit meat "health meat";

4. Rabbit meat contains a variety of vitamins and 8 kinds of amino acids necessary for human body, and contains more lysine and tryptophan that human body is most likely to lack. Therefore, eating rabbit meat regularly can prevent the deposition of harmful substances, make children grow up healthily, and help the elderly to prolong their lives.

20 detailed methods of "rabbit meat"

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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.

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 pork and other vegetables, add a proper amount of sauce, pour out a 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.