Braised Rabbit

Braised rabbit meat in brown sauce

Raw materials for braised rabbit meat

Rabbit meat 500g, canned bamboo shoots 50g, Tricholoma matsutake 25g, starch 5g, oil 50g, chicken soup 750ml, refined salt 2G, soy sauce 15g, vinegar 25g, fresh ginger 15g, chili noodles 0.5g, sugar 15g, scallion 15g, Chinese prickly ash 5, cooking wine 15g, peanut oil 500g (actual consumption 60g), large ingredients 5g, monosodium glutamate 1.5g, sesame oil 3G, soy sauce 25g.

The steps of making braised rabbit meat are as follows

1. Cut the rabbit meat into 4cm square pieces, put it into a basin, soak it in clean water for half an hour, remove the grass smell and red pulp, blanch it with boiling water, wash it, control the dry water, put it into a bowl, add soy sauce, refined salt and cooking wine, mix well, marinate and taste it.

2. Canned bamboo shoots cut into water chestnut pieces; Tricholoma matsutake water hair good, wash sand, to root, cut into pieces; rape picked clean, cut into elephant eye pieces; ginger peeled, sliced, pat loose; scallion peeled, washed, cut into sections, ready to use.

3. Heat up the frying pan, add peanut oil and heat it for 40%. Put the pickled rabbit meat into the oil pan three times, fry it red, take it out and pour out the original oil.

4. Leave a little oil in the frying pan, stir in pepper, big sauce, scallion and ginger, pour in the fried rabbit meat, increase the sauce, cooking wine, sugar, refined salt, soy sauce and vinegar, put in chicken soup and bring to a boil

Characteristics of braised rabbit meat:

It is red in color, fragrant and rotten in taste, salty, sweet, sour and spicy.

Braised Rabbit

Braised Rabbit

It's a Hakka dish made of rabbit and mushroom.

Characteristics of dishes

It is rich in nutrients, fat but not greasy, thin but not hard.

Production steps

Practice 1

Ingredients: 500g rabbit meat, 50g canned bamboo shoots, 25g Tricholoma matsutake, 5g starch, 50g oil, 750ml chicken soup, 2G refined salt, 15g soy sauce, 25g vinegar, 15g fresh ginger, 0.5g chili noodles, 15g sugar, 15g scallion, 5 prickly ash, 15g cooking wine, 500g peanut oil (actual consumption 60g), 5g soy sauce, 1.5g monosodium glutamate, 3G sesame oil, 25g soy sauce.

Process:

1. Cut the rabbit meat into 4cm square pieces, put it into a basin, soak it in clean water for half an hour, remove the grass smell and red pulp, blanch it with boiling water, wash it, control the dry water, put it into a bowl, add soy sauce, refined salt and cooking wine, mix well, marinate and taste.

2. Canned bamboo shoots cut into pieces of water chestnut; Tricholoma matsutake water hair good, wash sand, to tigen, cut into pieces; rape picked clean, cut into elephant eye pieces; ginger peeled, sliced pat loose; scallion peeled, washed, cut into sections, ready to use.

3. Heat up the frying pan, add peanut oil and heat it for 40%. Put the pickled rabbit meat into the oil pan three times, fry it red, take it out and pour out the original oil.

4、 Leave a little oil in the frying pan, stir in pepper, large ingredients, scallion and ginger, add the fried rabbit meat, increase the sauce, cooking wine, sugar, refined salt, soy sauce and vinegar, add chicken soup, bring to a boil, add monosodium glutamate, adjust the taste, add the sliced mushroom, bamboo shoots and oil, change the low heat to crisp, when the remaining oil is a little, change the high heat, add water, thicken, sprinkle chili noodles, Drizzle sesame oil out of the pan and put into a bowl.

Practice 2

Raw materials: 500g fresh rabbit meat, proper amount of vegetable oil, scallion, chive, ginger, garlic, sugar, cooking wine, salt and monosodium glutamate, 1 stew package.

Process: first, wash and chop the rabbit meat into cubes, slice ginger, cut scallion into sections, cut chives into scallions, cut garlic into two parts; then, scald the rabbit meat in boiling water, remove the blood, take out and drain the water; pour the oil in the pot, heat it up, stir fry the rabbit meat to dry the water, then add scallion, ginger, garlic, sugar, cooking wine, stew material bag and salt, boil them together, skim the foam, cover the pot and change the shape Heat slowly until the meat is well cooked; then heat the soup quickly, remove the scallion, ginger and stew, and add a little monosodium glutamate and scallion.

It is suggested that rabbit meat contains high quality protein, high mineral content and low fat content. It can not only nourish the body for new mummy, but also is not easy to get fat.

Practice 3

Raw materials: 1000g rabbit meat (with bone), 20g scallion, 15g ginger, 5g sugar, 10g Shaojiu, 5g garlic, 0.5g cinnamon, 0.5g pepper, 0.5g star anise, 1g monosodium glutamate, 100g peanut oil.

Process:

1. Wash the rabbit meat, soak in the blood, chop it into 3cm square pieces, put it into a water pot, boil it, then take it up, and rinse it again. Chop green onion, ginger and garlic.

2. Add Shaojiu, soy sauce, refined salt, scallion, ginger, sugar, cinnamon, star anise and boiling water to boil. Skim off the foam and cover the pot. Use low heat until the rabbit is cooked. Then use high heat to cook the soup. Remove the scallion, ginger, star anise and cinnamon. Add monosodium glutamate, minced garlic and sprinkle a little pepper Just start the pot.

nutritive value

Rabbit meat is rich in lecithin, which is indispensable for the development of brain and other organs of children, teenagers and young people. For patients with hypertension, eating rabbit meat can prevent the formation of thrombosis, and because of the protective effect of the tube wall, so rabbit meat is also called "health meat". Rabbit meat is tender, less connective tissue and fiber, easier to digest than pork, beef, mutton and other meat, especially suitable for the elderly. Rabbit meat has the advantages of both animal food and plant food. If you eat it often, it can not only strengthen your physique, make your muscles plump and strong, resist relaxation and aging, but also not make your body fat. Moreover, it can protect the activity of skin cells and maintain skin elasticity, so it is favored by people, especially young women, and is called "beauty meat." Traditional Chinese medicine believes that rabbit meat is cool in nature and has the effects of nourishing yin and cooling blood, replenishing qi and moistening skin, detoxifying and removing heat.

Many young students will have mild anemia, blood deficiency, Qi deficiency phenomenon, and this often from the face, body temperature and other aspects. If your face is often not rosy enough, and often feel cold hands and feet, but not easy to get angry, then you may be a typical lack of Qi and blood.

Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The content of protein in rabbit meat is as high as 70%, which is higher than that of general meat, but the content of fat and cholesterol is lower than that of all meat. Therefore, there is a saying of "element in meat". It tastes better from late autumn to the end of winter every year. It is an ideal meat for obese and cardiovascular patients.

For girls with insufficient Qi and blood, autumn is the best chance to change their physique. You can drink more nourishing soup, and you can add rabbit meat and tonic red meat to your ordinary dishes. Because rabbit meat and mutton itself have the effect of Tonifying Qi, if matched with the corresponding herbs, it can achieve better therapeutic effect.

Taboo crowd

Braised rabbit meat is a kind of meat for all people. It is more suitable for pregnant women, the elderly and women. It is also an ideal meat food for obese people and patients with cardiovascular disease, liver disease and diabetes.

Due to the cool nature of rabbit meat, the best season to eat rabbit meat is summer, and it is generally not suitable to eat rabbit meat in cold winter and early spring. Rabbit meat and other food cooked together will be with the taste of other food, so there is "Baiwei meat" said. Rabbit meat is not suitable for women with obvious Yang deficiency symptoms such as cold limbs. Rabbit meat should not be eaten with duck blood, otherwise it is easy to cause diarrhea.

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