Excuse me, can I order some dishes with the word "rabbit"? You don't have to have rabbit meat or anything, just take the name "rabbit"! thank you

The raw materials are 200 grams of clean rabbit meat, 25 grams of water-soaked mushrooms, 25 grams of water-soaked magnolia slices and 4 eggs. Cooking wine 15g, refined salt 1.5g, corn flour 30g, a little flour, onion 25g, ginger 25g, peanut oil 500g (about 60g), clear soup 350g and soy sauce 5g.

manufacturing process

1. Pour water into the pot, add the washed rabbit meat and cook for about 20 minutes. Cut the onion and ginger into sections. Wash the water-scented rhythm and water-scented magnolia slices with water.

2. Pour the clear soup into the pot, add a little cooking wine, refined salt, onion ginger and soy sauce, add rabbit meat, and take it out when it is burned to 70% rotten on the fire.

3. Cut the cooked rabbit meat, water-borne mushrooms and water-borne magnolia slices into diced chopsticks. Sit in a wok, add a little peanut oil, add diced rabbit meat, diced mushrooms, Flos Magnoliae slices, cooking wine and refined salt, stir fry for 1 2 minutes, pour the soup into a colander, put it on a plate and divide it into four parts.

4. Put three eggs ke into a bowl, add 15g corn flour and a little salt, and stir well. Sit in an oil pan, heat it, brush a layer of oil in the pan with an oil brush, then pour the egg liquid into the pan, hang it into two round thin egg skins, pour the flour into a bowl, and mix it into a thin paste with clear water.

5. Replace the egg skin with a square with a side length of 4 inches. Put the stuffing in the middle of an egg shell, spread flour paste around it, and grow a rectangular strip with a width of 1 inch from four breads for 5 minutes. Install four according to the above method. 6. Beat an egg into a bowl, add corn flour, stir-fry wine and refined salt and stir into a paste.

7. Sit in a wok, inject peanut oil, heat it to 60%, cover the rabbit with egg lake, fry it in an oil pan until golden brown, remove the net oil, and put it on a plate.

Tu tu rou yuan

Raw materials: 500g of rabbit meat, 50g of cucumber slices15g, 5g of dried laver10g of ham10g of Chinese cabbage100g, 50g of dried tremella, 50g of Tricholoma matsutake, 0/500ml of chicken soup/kloc-0, and parsley.

Production process:

1. Rabbit meat is soaked in water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into mud with double knives.

2. Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir evenly to make rock stuffing.

3. Squeeze the mixed stuffing into a 3 cm ball, put it in a boiling water pot, simmer it with slow fire, and take it out. It's too cold.

4. Cut cucumber and ham into elephant-eye slices; Chinese cabbage is limited to help, washed, cut into eye pieces, scalded in boiling water, too cold; Picking, cleaning and slicing birch; Cleaning coriander, and cutting into sections; Soaking daylily in water, selecting and cleaning, squeezing out water, and cutting into sections; Peel onion and ginger, wash and shred; Picking, cleaning and slicing Tremella.

5. After the casserole is cleaned, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, and then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and pine mushrooms, remove the main ingredients and accessories after cooking, and put them in each small bowl.

6, the original soup floating in the casserole, add balsamic vinegar, pepper noodles, sesame oil to make a hot and sour mouth, put the parsley section, boil, and pour it in the rabbit circle of each small bowl. Features: the soup is milky white, the meatballs are tender and waxy, and the taste is delicious.

Eucommia ulmoides Oliv Stewed rabbit meat with walnuts

Formula: Eucommia ulmoides 10g walnut kernel 30g rabbit meat 200g celery 50g ginger 5g onion 10g salt 5g chicken soup 400ml.

Making:

1. Dry Eucommia ulmoides Oliv. Pulverizing into fine powder; Walnut shell and walnut kernel; Wash the rabbit meat and cut it into 3 cm square pieces; Cut celery into 4 cm segments; Slice ginger and shred onion.

2. Heat a wok over high fire, add vegetable oil, when it is half ripe, add ginger and onion and stir-fry until fragrant, add rabbit meat, walnut kernel, Eucommia ulmoides Oliv., celery and salt and stir-fry evenly, add chicken soup, bring to a boil over high fire and stew for another 35 minutes.

How to eat: 65438+ 0 times a day, 30-50g rabbit meat each time. Eat with meals.

Efficacy: tonify liver and kidney, tonify qi and blood and lower blood pressure. People with hypertension and deficiency of yin and yang should eat it.

Stewed rabbit meat with Siraitia grosvenorii

【 Ingredients 】 Siraitia grosvenorii 1, rabbit meat 300g, lettuce 100g, cooking wine 10g, salt 4g, monosodium glutamate 3g, fresh soup 300g and vegetable oil 50g.

[Method] 1. Clean fructus Siraitiae Grosvenorii, and breaking; Wash the rabbit meat and cut it into 3 cm square pieces; Peel the lettuce and cut it into 3 cm square pieces; Slice ginger and shred onion.

2. Heat the wok on the fire, add vegetable oil, when it is 60% hot, add ginger and scallion until fragrant, then add rabbit meat, Siraitia grosvenorii, lettuce, cooking wine, soy sauce, sugar, salt, monosodium glutamate and fresh soup, and cook.

【 Efficacy 】 Moistening lung and relieving cough, beauty beauty. Suitable for lung heat, dry cough, moist skin and dull complexion.

Salt and pepper rabbit slices

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, 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. Sprinkle salt and pepper on the plate and serve.

It is characterized by light yellow color, soft inside and crisp outside, spicy and delicious.

Bitter gourd with rabbit meat

Ingredients: bitter gourd 150g, rabbit meat 250g, onion 50g, carrot 50g, fragrant leaves 1, dried pepper, dried orange peel (dried orange peel), prickly ash granules, refined salt, tomato sauce and flour.

manufacturing process

1. Wash rabbit meat, slice, wash bitter gourd, remove seeds, shred, wash carrot, cut into octagonal flowers, peel onion, wash and shred. 2. Mix the sliced rabbit meat with salt and pepper, dip it in flour, stir-fry in oil pan until golden brown, and drain. 3. Put the wok on the fire and add a little oil. When the oil is hot, add shredded onion, carrot slices, shredded bitter gourd, dried pepper, fragrant leaves and pepper. Stir-fry until half-cooked, add the fried rabbit slices, add tomato sauce and simmer on low heat.

Special dishes are pleasing to the eye, soft, tender and bitter.

Baitugang

raw material

700g of clean rabbit meat, 2 eggs, 25g of fungus, 50g of spinach, 25g of day lily, 75g of bread, 250ml of soybean milk, 75g of flour, 5g of salt, 3g of monosodium glutamate, 2g of pepper noodles, 0/5g of soy sauce/kloc-,0/5g of onion segments/kloc-and Jiang Mo/kloc-.

manufacturing process

1. Wash rabbit meat, remove fascia, chop 350g rabbit meat into minced meat, put it in a porcelain bowl, add salt, water starch and a little water, stir well, then add 2 egg yolks, Jiang Mo and monosodium glutamate, stir into paste, and squeeze into 10 rabbit meat balls with walnut size. 2. Put the soybean oil into the wok. When it is 60% hot, put the meatballs into the wok one by one. Soak bread and squeeze out water; Peel and shred onion, stir-fry with 50g soybean oil, put into another big bowl, add 2 egg whites and mix well, add appropriate amount of chicken oil, salt and pepper, and mix well to make 10 white rabbit balls. 4. Put the fried rabbit balls into a bowl and add chicken soup and soy sauce; Put the white rabbit meatballs in another bowl and steam them in a steamer. 5. Heat with a frying spoon, add the steamed rabbit meatball juice, add onion, soy sauce I, chicken soup, day lily, diced pine mushrooms, fungus and spinach, boil, thicken, and pour chicken oil on the fried rabbit meatball. 6. Take them out and put them on the other side of the plate. 7.8. Separate the coriander segments in the middle of the plate.

It is characterized by yellow and white, salty and sweet, slippery and fragrant.

Fried rabbit slices with garlic

raw material

Four or two clean rabbit meat; Tri-sugar; Green garlic is one or two hundred and fifty yuan; One point of monosodium glutamate; Jiang Mo five points; Pepper a little; Soy sauce San Qian; Dry starch is two yuan; Four points of refined salt; One or two oils; Rice wine is two cents.

manufacturing process

1. Soak rabbit meat in blood, wash it, cut it into thin slices one inch and two minutes long, five minutes wide and one minute thick, put it in a bowl, add refined salt (two minutes), yellow wine (one dollar), dried starch (two dollars) and water (San Qian), and stir well by hand. Slice garlic diagonally. 2. Put the pot on the fire, add cooking oil and heat, stir-fry the rabbit slices until they change color, add Jiang Mo, green garlic, soy sauce, refined salt, yellow wine, sugar and monosodium glutamate, and sprinkle with pepper.

Features This dish is light yellow in color, fresh and tender in texture and rich in garlic flavor.

Fried rabbit meat

raw material

300g of clean rabbit meat, 500g of cooked peanut oil (the actual dosage is 75g), 75g of peanut kernel, 30g of starch, 50g of egg white, 3g of monosodium glutamate 1 g, 3g of refined salt, 0g of garlic slices 1 g, vinegar1g and sesame oil1g.

manufacturing process

1. Cut the rabbit meat into squares 1cm square, put it in a porcelain bowl, add egg white, refined salt, starch and 5g sesame oil, stir well and set the size. 2. Soak peanuts in warm water, peel them, put them in an oil pan, fry them until golden brown, take them out, put them in a bowl, sprinkle a little salt and mix well. 3. Put the refined salt, monosodium glutamate, balsamic vinegar, starch and 5g sesame oil into a small porcelain bowl and make it into a sauce. 4. Heat the wok, add the cooked peanut oil. When it is 30% hot, add the diced rabbit meat, spread it out, slide it out and drain the oil. Leave 50g base oil in the original wok, add onion slices, garlic slices and Jiang Mo, stir-fry until fragrant, add diced rabbit meat and peanut kernels, boil out the sauce mixed with seasoning powder, and stir-fry the roasted sesame noodles.

Features peanut crisp, rabbit meat tender and easy to absorb.

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. At 50% heat, 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-fry evenly, sprinkle with sesame oil, and take out.

It can be served with wine or with spring cakes.

The characteristic color is red and yellow, spicy and tender, and the cake is as thin as yarn.

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 it, add monosodium glutamate, adjust the taste, and add pine mushroom slices, bamboo shoots and oil together, and change the fire to crisp and rotten.

The special color is red sauce, the meat is rotten and delicious, salty and sweet, sweet and sour.

Tu tu rou yuan

raw material

500g of rabbit meat, sliced cucumber15g, dried laver15g, ham10g, Chinese cabbage100g, 50g of dried tremella, 50g of Tricholoma matsutake, 500ml of chicken soup1500ml, and coriander/kloc.

manufacturing process

1. Rabbit meat is soaked in water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into mud with double knives. 2. Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir evenly to make rock stuffing. 3. Squeeze the mixed stuffing into a 3 cm ball, put it in a boiling water pot, simmer it with slow fire, and take it out. It's too cold. 4. Cut cucumber and ham into elephant-eye slices; Chinese cabbage is limited to help, washed, cut into eye pieces, scalded in boiling water, too cold; Picking, cleaning and slicing birch; Cleaning coriander, and cutting into sections; Soaking daylily in water, selecting and cleaning, squeezing out water, and cutting into sections; Peel onion and ginger, wash and shred; Picking, cleaning and slicing Tremella. 5. After the casserole is cleaned, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, and then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and pine mushrooms, remove the main ingredients and accessories after cooking, and put them in each small bowl. 6, the original soup floating in the casserole, add balsamic vinegar, pepper noodles, sesame oil to make a hot and sour mouth, put the parsley section, boil, and pour it in the rabbit circle of each small bowl.

Features: the soup is milky white, the meatballs are tender and waxy, and the taste is delicious.

Boiled rabbit leg

raw material

500g of rabbit hind legs, 50g of pine nuts, 50g of dried chilli 1, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (actually 40g), 25g of cooking wine, 0g of onion10g, 5g of sesame oil10g of ginger slices10g.

manufacturing process

1. Boned rabbit hind legs, cut into long strips, washed, mixed with soy sauce and marinated for 4 hours. 2. Heat the wok, pour in cooked soybean oil, heat it to 30%, put the rabbit leg strips in the wok, fry until golden brown, pour in the colander, drain the oil and pour out the remaining oil. 3. Residual oil in the original wok 15g. Stir-fry shallots, ginger slices, garlic, dates, pine nuts and dried peppers, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook over low heat for one hour, and pick out shallots, ginger and garlic. When eating, every bowl is filled with rabbit meat, dates and pine nuts.

Features are bright jujube juice, fragrant pine nuts and sweet and spicy rabbit meat.

Hot and sour rabbit meat

Its dishes are Korean.

raw material

300g of rabbit meat, 20g of cooking wine, 500g of soybean oil (the actual dosage is 75g), 25g of starch, 50g of soy sauce10g, 50g of eggs, 25g of balsamic vinegar, 2.5g of refined salt, scallion10g, ginger10g, and pepper/kloc.

manufacturing process

1. Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces. 2. Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose. 3. Heat the wok and put the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry it until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine for seasoning, and steam in a cage. 4. After the soup is filtered, add chicken soup, boil it, remove the foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it and pour it into a bowl filled with rabbit meat.

It is characterized by crisp texture, fresh and sour taste and attractive appetite.

Stir-fried diced rabbit raw materials: 500g rabbit, fresh pepper 100g, 50g Pixian watercress, ginger slices 100g, garlic cloves, a little star anise, salt, monosodium glutamate, salad oil, red oil, cooking wine, etc. Methods: The rabbits were washed and cut into small pieces, and seasoned with cooking wine and a little salt. Add oil to the pot and cook until it is 90% cooked, stir-fry the rabbit until it is half cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until it is cooked, and add monosodium glutamate to the pot. Features: fresh and tender, spicy and refreshing.

The raw materials of jumping rabbit are a rabbit, some onions, a little pepper and seasoning. The main process is to put the slaughtered rabbits into water to remove blood, and then put onions, a little pepper, spices and rabbits into a clear water pot and cook them slowly with low fire. When the rabbit skin is soft, you can cut the rabbit into pieces the size of the first middle finger, and then you can put it on the plate. The seasoning for dipping is mainly fresh sea pepper, with garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar and chopped green onion. The taste is gone, haha!

Hope to adopt! ! ! ! ! !