1. How to make roasted rabbit
Ingredients
400 grams of rabbit leg meat. 100 grams of ham and 50 grams of green cabbage leaves. 15 grams of refined salt, 1 gram of MSG, 50 grams of fermented bean curd, 10 grams of pepper, 25 grams of Fenjiu, 50 grams of green onions, 25 grams of shredded ginger, 5 grams of coriander, and 15 grams of dry starch.
Preparation method
Debone the rabbit leg meat and wash it. Slice the meat thinly on both sides, pat it flat, and then add fermented bean curd. Fenjiu, pepper, MSG and refined salt for 15 minutes. Cut the ham into thin slices. Place the hipped rabbit leg meat on a cutting board and spread it out flat, put on the green cabbage leaves, sprinkle with dry starch, and put on the ham slices. Place green onions and shredded ginger on one end of the rabbit meat, roll it into the shape of a rabbit leg, tie the rabbit leg with a thin wire, hang it with an iron hook, place it in the oven, and bake for about 30 minutes until it is cooked. Remove the wire from the roasted rabbit legs, cut them into slices crosswise, place them on a plate, and line both sides with coriander leaves.
Features
The appearance is crimson, the meat is fresh and tender, and the braised aroma is rich.
2. How to stir-fry rabbit meat with green onion
Ingredients
200 grams of raw and tender rabbit meat. 1 egg white, 100 grams of green onions. 6g Shaoxing wine, 15g soy sauce, 2g sugar, 2.5g ginger slices, 2g vinegar, 1g refined salt, 500g cooked lard (approximately 60g consumption).
Preparation method
Cut the rabbit meat into 4 cm long and 1.7 cm wide slices, put them into a pot, add refined salt, 5 grams of Shaoxing wine and egg white, stir well, and use wet starch Make 10 grams of starch, add 10 grams of sesame oil and stir well, cut green onions into shreds and set aside. Put soy sauce, sugar, vinegar, MSG, 10 grams of Shaoxing wine, and 10 grams of wet starch into a bowl to make a sauce. Stir fry the pan over medium heat. Grease the pan with oil, then add lard and heat until 40% hot. (about 88℃), add the rabbit meat, break it up with chopsticks until cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the green onions and ginger slices until they are fragrant, add the rabbit meat, add 15 grams of water to the pot, turn it over a few times to coat with the gravy, and drizzle with sesame oil That’s it.
Features
Light red color, slender and tender meat, fragrant with onion oil.
3. Recipe for stir-fried diced rabbit meat
Ingredients
250 grams of tender rabbit meat. 1 egg (weighing about 50 grams). 2 grams of refined salt, 1.5 grams of MSG, 25 grams of sugar, 15 grams of noodle sauce, 20 grams of Shaoxing wine, 5 grams of soy sauce, 10 grams of sesame oil, 3 grams of green onions, 3 grams of ginger slices, and 500 grams of cooked lard.
Preparation method
Cut the rabbit meat into 0.5 cm thick and 1 cm square cubes, put them in a bowl, add refined salt, Shaoxing wine, egg white, stir well, and use wet starch Sizing (Put the wok on medium heat, add cooked lard, and when it is 40% hot (about 88°C), add the diced rabbit meat and use chopsticks to spread it and drain the oil. Leave the bottom oil in the original pot, add the green onions and ginger slices. Place in the pan and stir-fry briefly, then add the sweet noodle sauce, sugar, Shaoxing wine, soy sauce, monosodium glutamate, water, thicken, pour in the diced rabbit meat, toss and drizzle with oil and serve.
Features
Rabbit meat sauce is red and oily, fresh and tender, salty and sweet, and the sauce is fragrant.
4. How to stir-fry rabbit meat with green onion
Ingredients
p>200g raw tender rabbit meat, 1 egg white, 100g green onion, 6g Shaoxing wine, 15g soy sauce, 2g sugar, 2.5g ginger slices, 2g vinegar, 1g refined salt, cooked lard. 500 grams (approximately 60 grams consumed).
Preparation method
Cut the rabbit into 4 cm long and 1.7 cm wide slices, put them into the pot, add refined salt and Shaoxing wine 5 Stir the egg white and 10 grams of wet starch into the paste, add 10 grams of sesame oil and mix well. Cut the scallions into shreds and set aside. Put the soy sauce, sugar, vinegar, MSG, 10 grams of Shaoxing wine and 10 grams of wet starch into a bowl. Sauté, heat the pan over medium heat, grease the pan with oil, then add the lard and heat until 40% hot (about 88°C), add the rabbit meat, break it up with chopsticks until cooked, and pour it into the pot with a colander. Leave the base oil, stir-fry the scallions and ginger slices until they are fragrant, add the rabbit meat, add 15 grams of water to the prepared juice, pour it into the pot, toss it a few times to coat with the gravy, and drizzle with sesame oil. .
Features
The color is light red, the meat is slender and tender, and the aroma of scallion oil is fragrant.
5. Recipe for stir-fried diced rabbit meat
Ingredients
250 grams of tender rabbit meat. 1 egg (weighing about 50 grams). 2 grams of refined salt, 1.5 grams of MSG, 25 grams of sugar, 15 grams of noodle sauce, 20 grams of Shaoxing wine, 5 grams of soy sauce, 10 grams of sesame oil, 3 grams of green onions, 3 grams of ginger slices, and 500 grams of cooked lard.
Preparation method
Cut the rabbit meat into 0.5 cm thick and 1 cm square cubes, put them in a bowl, add refined salt, Shaoxing wine, egg white, stir well, and use wet starch Sizing (Put the wok on medium heat, add cooked lard, and when it is 40% hot (about 88°C), add the diced rabbit meat and use chopsticks to spread it and drain the oil. Leave the bottom oil in the original pot, add the green onions and ginger slices. Place in the pan and stir-fry briefly, then add the sweet noodle sauce, sugar, Shaoxing wine, soy sauce, monosodium glutamate, water, thicken, pour in the diced rabbit meat, toss and drizzle with oil and serve.
Features
Rabbit meat sauce is red and oily, fresh and tender, salty and sweet, and the sauce is fragrant.
6. How to cook rabbit meat
Ingredients.
400g rabbit leg, 100g ham, 50g green cabbage leaves, 15g refined salt, 1g MSG, 50g fermented bean curd, 10g pepper, 25g Fenjiu, 50g green onion, 25g shredded ginger. , 5 grams of coriander, 15 grams of dry starch.
Preparation method
Remove the bones from the rabbit legs and wash them, slice the meat thinly on both sides, pat it flat, and then add fermented fermented bean curd to marinate it. , pepper, MSG and refined salt for 15 minutes. Cut the ham into thin slices. Place the rabbit leg meat flat on the cutting board, sprinkle with dry starch, and put the ham slices on top. Place green onion and shredded ginger on one end, roll it into a rabbit leg shape, tie the rabbit leg with a thin wire, hang it with an iron hook, place it in the oven, and bake it for about 30 minutes until it is cooked. After removing the wire, slice it crosswise and place it on a plate, lining both sides with coriander leaves.
Features
The appearance is crimson, the meat is tender and the flavor is rich.
7. How to make braised rabbit
Ingredients
1500 grams of fresh rabbit meat, 25 grams of mushrooms, 50 grams of winter bamboo shoots, 350 grams of clean pork belly. 75 grams of green cabbage heart, 12 grams of refined salt, 7.5 grams of MSG, 25 grams of Shaoxing wine, 5 grams of pepper, 1 gram of pepper, 3 grams of sesame oil, and 15 grams of green onion and ginger.
Preparation method
Wash the rabbit meat, cut it into 3 cm square pieces, soak it in 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, then wash it with water. Cut the pork belly into small cubes and set aside. Put the rabbit meat in a pot of water, remove and wash. Put the rabbit meat, diced pork, chicken broth, onion, ginger, and Shaoxing wine into a casserole, bring to a boil, skim off the foam, and add Remove the lid and simmer over low heat until the rabbit meat becomes tender. Remove the onion and ginger, add mushrooms, winter bamboo shoots, and green cabbage hearts and bring to a boil. Add MSG and pepper, and drizzle with sesame oil. If served with garlic paste, it will have a unique flavor. .
Features
The rabbit meat is crispy, fragrant and tender, and has a unique flavor, which is very popular among eaters.
8. p>
Ingredients
1500 grams of fresh rabbit meat, 25 grams of boiled mushrooms, 50 grams of winter bamboo shoots, 350 grams of clean pork belly, 75 grams of green cabbage hearts, 7.5 grams of MSG, and Shaoxing wine. 25 grams, 5 grams of Sichuan peppercorns, 1 gram of pepper, 3 grams of sesame oil, and 15 grams each of onion and ginger.
Preparation method
Wash the rabbit meat, cut it into 3 cm square pieces, soak it in water for 4 hours, take it out and put it in a basin, season it with refined salt, Shaoxing wine, green onion and ginger. , marinate the peppercorns for 4 hours, then rinse with water. Cut the pork belly into small cubes and set aside. Put the rabbit meat in a pot of water, take it out and wash it. Put the rabbit meat, diced pork, chicken broth, onion, ginger, and Shaoxing wine into a casserole, bring to a boil over high heat, skim off the foam, cover and simmer over low heat until the rabbit meat is crispy, remove the onion and ginger, and add the winter mushrooms and winter bamboo shoots. , boil the green cabbage hearts, add MSG and pepper, and drizzle with sesame oil and serve. If eaten with garlic paste, it will have a unique flavor.
Features
The rabbit meat is crispy, fragrant and tender, with a unique flavor and is deeply loved by eaters.
9. How to make Jade Rabbit Colorful Silk
Features:
Beautiful shape, fresh and salty.
Ingredients
200 grams of pork ribs, 10 quail eggs, 20 grams each of green bell pepper, carrot, and shiitake mushroom, 10 rape leaves, 3 grams of salt, 8 grams of cooking wine , 5 grams of ginger juice, 5 grams of MSG, 1 egg white, appropriate amounts of clear soup, starch, and 100 grams of oil.
Production process
(1) Cut the meat into 10 cm long shreds, wash and soak with water repeatedly, remove the blood water, control dryness, add salt, egg white, and starch for sizing.
(2) Cut bell peppers, mushrooms, and carrots into shreds that are slightly thinner than pork shreds. Blanch rape leaves and place them around the plate. Mix cooking wine, ginger juice, salt, monosodium glutamate, and water starch into a sauce. .
(3) Put oil in the pot and heat until 4-5 years old. Add the simmered shredded pork until it is 80 years old. Pour in a colander to control the oil. Leave the bottom oil in the pot. Add the shredded pork and other shredded vegetables. Stir-fry, add the right sauce and gravy with a spoon, drizzle with oil, take out a spoon and put it in the middle of the plate. Boil the quail eggs, peel them and process them into a jade rabbit shape and place them on the rape leaves.
(4) Heat up the frying spoon, add a small amount of clear soup, add salt, cooking wine, ginger juice and MSG and bring to a boil. Thicken with water starch, drizzle with oil, and pour the juice on the jade rabbit.
10. How to make burnt salt rabbit slices
Ingredients
Ingredients: 300 grams of fresh rabbit meat. Ingredients: 2 eggs, 40 grams of flour. Seasoning: 1000g cooked lard (actual consumption 75g), 5g refined salt, 0.5g MSG, 25g cooking wine, 5g chopped green onion, 0.5g pepper powder, 25g wet starch, 5g sesame oil.
Production process
1. Wash the fresh rabbit meat, remove the fascia, slice it diagonally into 3 cm long, 2 cm wide and 0.3 cm thick slices and place them in a bowl. Add cooking wine, monosodium glutamate and refined salt, mix well and marinate for 3 minutes.
2. Put the flour, eggs, and wet starch into a large bowl and mix thoroughly to make a paste. Pour in the marinated meatless slices and mix evenly into the paste.
3. Put the frying pan on a high fire, add cooked lard, and heat it until it is 60% hot. Put the battered pork slices into the pan one by one. When the surface is fried to light yellow, pour in Drain the oil in a colander.
4. Leave a little oil in the wok, put it on a high fire, stir-fry the rabbit slices, sprinkle with chopped green onion and pepper powder, pour in sesame oil, stir the pot a few times, and serve on a plate
Features
The finished dish is light yellow in color, burnt on the outside and soft on the inside, crispy and spicy.
11. Recipe for stir-fried diced rabbit meat
Ingredients
250 grams of tender rabbit meat. 1 egg (weighing about 50 grams). 2 grams of refined salt, 1.5 grams of MSG, 25 grams of sugar, 15 grams of noodle sauce, 20 grams of Shaoxing wine, 5 grams of soy sauce, 10 grams of sesame oil, 3 grams of green onions, 3 grams of ginger slices, and 500 grams of cooked lard.
Preparation method
Cut the rabbit meat into 0.5 cm thick and 1 cm square cubes, put them in a bowl, add refined salt, Shaoxing wine, egg white, stir well, and use wet starch Sizing (Put the wok on medium heat, add cooked lard, and when it is 40% hot (about 88°C), add the diced rabbit meat and use chopsticks to spread it and drain the oil. Leave the bottom oil in the original pot, add the green onions and ginger slices. Place in the pan and stir-fry briefly, then add the sweet noodle sauce, sugar, Shaoxing wine, soy sauce, monosodium glutamate, water, thicken, pour in the diced rabbit meat, toss and drizzle with oil and serve.
Features
The rabbit meat sauce is red and oily, the meat is fresh and tender, salty and sweet, and the sauce is fragrant.
12. The history of braised rabbit head
Jinmeng Braised Rabbit. The head is a local snack in Mengyin and is very popular among eaters. This dish is made from 3-4 month old meat rabbit heads and more than 10 kinds of Mengshan pure natural Chinese medicinal materials, and is made through more than 10 processes. , spicy and salty taste, unique meat flavor, attractive color, and has the effects of nourishing the skin, strengthening the brain and improving eyesight.
The way to eat braised rabbit head is: break the rabbit head first before serving. Eat the gills after the tongue, then eat the black eye later, and finally dig out the rabbit's brain.
This product has a national registered trademark and is operated as a chain.
13. Jade Rabbit Roast Pork (Tianjin Roast Pork)
During the Qing Dynasty, the "four big steaks" and "eight big bowls" were popular among the people. It is used for weddings, funerals, and birthday banquets. It is quite popular because it is fast, affordable and has a good table surface. "Shaorou" (also known as braised pork) is the "red bowl" among the eight bowls.
Jade Rabbit Roasted Pork is a Tianjin dish with strong local characteristics created by the chef of Hongqi Restaurant based on roasted pork and a combination of dishes. It has won the Tianjin "Stars Cup" Cooking Technology Competition Gold Medal, Gold Medal at the Tianjin Booth in the First World Culinary Competition, Second Prize at the Tianjin “Maotai Liquid Cup” Cooking Competition, Gold Medal at the 4th National Cooking Technology Competition “Public Banquet”.
This dish has been boiled, fried, steamed and deoiled many times, making it a high-protein, low-fat delicacy. Its characteristics are salty, fresh, soft, rotten, fat but not greasy, and thin but not woody.
●Preparation method
Use skin-on pork ribs, cook them until they are six-cooked, take them out, smear the skin with sugar color and deep-fry to set the color, cut into slices and put them in a bowl. Add star anise, minced ginger, Shaoxing wine, soy sauce, salt and fermented bean curd, steam in the upper drawer and place on a flat plate. The little rabbit made of cabbage pine and clear noodles is placed around the roasted meat. The red, green and white colors complement each other and are very pleasing to the eye. The jade rabbit lying "in the grass" holds out the main course, making up for the lack of monotonous color.