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How to make air-dried rabbits

Method step: soak in cold water. Change the water every hour and soak for about two hours until the blood is soaked. Remove the fishy smell of the hare and add a little liquor to the soaking process. Remove the excess fat from the rabbit. Soak the rabbit and insert it all over with a bamboo stick to taste it. Slice onions, sliced ginger, diced onions, chili, star anise and set aside.

Pickling: cut the cleaned rabbit into blocks of appropriate size, then marinate with salt, sugar, cooking wine, ginger, garlic, pepper, star anise and other seasonings. The pickling time is usually 12-24 hours, so that the rabbit meat can fully absorb the flavor of the seasoning. Air-dry: hang the pickled rabbit meat in a ventilated and dry place and let the rabbit meat dry naturally.

Take out the pickled rabbit meat and use kitchen paper towels to absorb moisture from the surface. Then hang the rabbit meat with a hook or rope and put it in a well-ventilated place. If possible, you can use a fan to speed up the air drying process. The time of drying depends on the local climatic conditions and the size of rabbit meat. Generally speaking, it takes 5-7 days to dry. In the process of air drying, it is necessary to ensure that the rabbit meat is not exposed to direct sunlight, and pay attention to prevent mosquito bites and dust pollution.

Production method: first, raw material pretreatment. Slaughter the rabbit, peel the rabbit, remove the head, tail, foot and all internal organs, put the carcass into clear water and float away the blood, remove the bones and cut the net meat into 2 cm square diced meat. Second, pre-cook. Boil the diced meat in boiling water for 30 minutes and skim the foam off the soup. After the diced meat is cut pink, remove the cold shape and slice as required. Third, reboil.

Are there any tutorials for self-made air-dried rabbit meat to share?

Prepare raw materials: choose fresh rabbit meat, preferably hind legs or breast meat, because these parts of the meat is more compact, suitable for pickling and air-drying. Wash the rabbit meat and remove excess fat and fascia. Make marinade: you can choose different marinade recipes according to your taste. Common pickles include salt, sugar, chili powder, prickly ash, star anise, cinnamon, fragrant leaves, cloves, black pepper, garlic, sliced ginger and so on.

Prepare rabbit meat and choose fresh rabbit meat, remove internal organs and excess fat, and wash the rabbit meat clean. If it is a whole rabbit, consider cutting it to a size suitable for air-drying. Marinate the rabbit meat in a large bowl and add the right amount of salt, sugar, wine and other seasonings to ensure that each piece of rabbit meat is evenly smeared with seasoning. Then cover with plastic wrap and marinate in the refrigerator for more than 24 hours to allow the meat to fully absorb the flavor of the seasoning.

Air-dried rabbit meat with rice is sliced, soaked in water and set aside. Wash the rice, boil the rice until half-cooked, then put in the steamed rabbit slices, add the right amount of light soy sauce, soy sauce, oyster sauce, ginger slices and other seasonings, continue to cook until the cooked rabbit meat tastes. In this way, the flavor of rabbit meat permeates into the rice and the flavor is unique. Air-dried rabbit stew tofu air-dried rabbit meat cut, tofu cut into pieces and set aside.

Drying: lay the pickled rabbit meat on a bamboo basket or barbed wire to keep it ventilated. When drying, choose a sunny, dry and ventilated place to avoid dampness and Rain Water. The drying time is generally 3-7 days, which varies according to the climate and humidity. Turn over: in the process of drying, the rabbit meat should be turned regularly to make it heated evenly and avoid being too dry on one side.

Production steps: rabbit meat treatment: wash the rabbit meat, cut it into small pieces, marinate it with cooking wine, salt and a small amount of light soy sauce for 20 minutes to taste it. Air-dried meat preparation: air-dried meat will be cut into thin slices or Xiaoding, if it is hard air-dried meat, you can soak it in warm water. Preparation of auxiliary materials: sliced garlic and ginger; diced green and red peppers; chopped onions and set aside.

To find the method of making air-dried rabbit meat.

Generally choose more than 5 kilograms of hare production. First, the hare is eviscerated, then air-dried for seven days, soaked in cold water, then chopped into pieces, washed with boiling water, and placed in the pot at different levels. Leave a round hole in the middle, and then mix pepper, fennel, fennel, Amomum villosum, apple, cardamom, clove, rock sugar, noodle sauce, white sugar and other accessories in proportion.

Prepare raw materials: choose fresh rabbit meat, preferably hind legs or breast meat, because these parts of the meat is more compact, suitable for pickling and air-drying. Wash the rabbit meat and remove excess fat and fascia. Make marinade: you can choose different marinade recipes according to your taste. Common pickles include salt, sugar, chili powder, prickly ash, star anise, cinnamon, fragrant leaves, cloves, black pepper, garlic, sliced ginger and so on.

Pickling: cut the cleaned rabbit into blocks of appropriate size, then marinate with salt, sugar, cooking wine, ginger, garlic, pepper, star anise and other seasonings. The pickling time is usually 12-24 hours, so that the rabbit meat can fully absorb the flavor of the seasoning. Air-dry: hang the pickled rabbit meat in a ventilated and dry place and let the rabbit meat dry naturally.

Self-made air-dried rabbit meat is a traditional food processing method, which can be carried out at home.

What are the tips for drying rabbit meat?

Drying: lay the pickled rabbit meat on a bamboo basket or barbed wire to keep it ventilated. When drying, choose a sunny, dry and ventilated place to avoid dampness and Rain Water. The drying time is generally 3-7 days, which varies according to the climate and humidity. Turn over: in the process of drying, the rabbit meat should be turned regularly to make it heated evenly and avoid being too dry on one side.

Control humidity: if the environment is humid, some measures can be taken to speed up the air drying process, such as using an electric fan to increase air circulation or using a dehumidifier indoors. Storage: after air-drying to an appropriate degree, the surface of rabbit meat should be dry, moisture-free, tight and elastic. Put the air-dried rabbit meat in a sealed bag or container and store it in a cool and dry place to avoid mildew caused by moisture.

Cut: cut the rabbit meat into blocks of appropriate size to facilitate air drying. Keep the cutting tool clean when cutting to avoid cross-contamination. Pickling: in order to increase the taste and preservation time of air-dried rabbit meat, rabbit meat can be pickled. The commonly used marinades are salt, sugar, cooking wine, light soy sauce, soy sauce, five-spice powder and so on. The curing time is generally 12-24 hours, which is adjusted according to individual taste.

How can rabbit meat be air-dried and taste better?

Choose the right rabbit meat: choose fresh, compact, odorless rabbit meat, preferably hind leg meat or back meat, these parts of the meat is stronger, fat distribution is uniform, suitable for air-drying. Cleaning and cutting: clean the rabbit meat, remove excess fat and fascia, and then cut into strips or flakes as needed. When cutting, you should pay attention to follow the texture of the meat, so that the dried meat tastes better.

Drying: take out the pickled rabbit meat and hang it in a ventilated and dry place for air drying. The drying time depends on the climatic conditions and the thickness of the meat strips, which usually takes a few days to a week. In the drying process, to avoid direct sunlight and Rain Water, so as not to affect the air-drying effect. Turn over: in the process of air-drying, you need to turn the rabbit meat regularly to ensure that each side can be evenly air-dried.

Air-dry: hang the pickled rabbit meat in a ventilated and dry place to avoid direct sunlight. The time of drying depends on the climatic conditions and the thickness of the rabbit meat, which usually takes a few days to a week. The purpose of air-drying is to make the meat more compact, reduce moisture and enhance flavor. Preparation before cooking: it is normal that there may be a layer of white salt precipitation on the surface of air-dried rabbit meat.

Air-drying: hang the pickled rabbit meat in a ventilated and dry place to avoid direct sunlight to avoid meat deterioration. The time of drying depends on the climatic conditions and usually takes a few days to a week until the surface of the rabbit meat is dry and the internal moisture is reduced. Pre-cooking treatment: before cooking, cured rabbit meat can be soaked in clean water for a period of time to remove salt and impurities on the surface, and at the same time soften the meat slightly to make it easier to taste when cooking.

How long does it take to soak air-dried rabbit meat?

1. For half a day or so, change 2murine water three times in the middle and soak until the meat turns white. Rabbit meat includes rabbit meat and hare meat, also known as vegetable rabbit meat. Rabbit meat is high in protein, low in fat and low in cholesterol. In terms of dry matter, the protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meat.

2. After soaking, the rabbit meat should be dried, usually 2-3 hours, and then air-dried. Hang dried meat in a ventilated and dry place to avoid direct sunlight, depending on the weather and meat thickness, about 7-14 days. Regular inspection should be carried out during air drying to ensure uniform drying. To sum up, accurately mastering the time and method of brewing and air-drying is the key to making air-dried rabbit meat with excellent export feeling.

3. Soak in cold water (change the water every hour) for about two hours until the blood is soaked. In order to remove the fishy smell of the hare, add a little liquor in the soaking process. Remove the excess fat from the rabbit. Soak the rabbit and insert it all over with a bamboo stick to taste it. Slice onions, sliced ginger, diced onions, chili, star anise and set aside. Spread the chopped spring onions and ginger at the bottom and fill the belly of the rabbit.

4. Cooking: air-dried rabbit meat needs to be soaked before cooking, and the time of foaming depends on the thickness of rabbit meat, which usually takes 1-2 hours. Air-dried rabbit meat can be used to stew soup, stir-fry, etc., delicious taste, rich nutrition. Generally speaking, the aspects that should be paid attention to include the selection of high-quality rabbit meat, cleaning, pickling, air-drying, pest and rodent prevention, storage, hygiene and cooking, etc., only by doing well can delicious air-dried rabbit meat be produced.

5, the practice of steaming cured rabbit meat: prepare materials: 250g cured rabbit meat, right amount of yellow rice wine, right amount of ginger, right amount of chicken essence. Soak the rabbit meat in rice water for half an hour and take it out. Wash the cured rabbit meat, cut it into pieces and put it on a plate. Step to add yellow rice wine and chicken essence. Sprinkle ginger and steam for 20 minutes. Steamed cured rabbit meat step by step.

6. Storage: air-dried rabbit meat can be stored after drying to a certain extent. Put it in a sealed bag or fresh-keeping box and store it in a cool and dry place to avoid direct sunlight. The shelf life of air-dried rabbit meat is generally 3-6 months, but it is recommended to eat it as soon as possible to ensure taste and nutrition. Cooking: air-dried rabbit meat can be eaten directly or cooked. Stew, boil, stir-fry, roast and other cooking methods can be done according to personal taste.