Question 1: Eating donkey meat Which part is the best to eat? First of all, from the point of view of nutrition and food science, donkey meat than beef, pork taste good, high nutrition. Donkey meat is richer in amino acid content donkey meat amino acid composition is very comprehensive, 8 kinds of essential amino acids and 10 kinds of non-essential amino acid content are very rich. Tryptophan is an important substance for identifying whether the protein in meat is comprehensive or not, and it is also an important index for evaluating the quality of meat. The content of color amino acid in donkey meat is 300~314mg/100g, which is much larger than that of pork (270mg/100g) and beef (219mg/100g), so the quality of donkey meat is better than that of pork and beef. Lysine and methionine content in donkey meat is 1481~1825mg/100g and 270~490mg/100g respectively, similar to pork and beef. Whether the meat is fresh or not mainly depends on how many amino acids affect the fresh flavor. （In (aspartic radon and glutamic acid), the content of donkey meat glutamic acid is higher than aspartic radon. The total amount of the two fresh-flavored amino acids was higher in donkey meat than in horse meat. In terms of the proportion of flavor amino acids in the total amino acids, donkey meat was 27.33%, horse meat was about 25.34%, and pork was between 24% and 26%. This is an important reason why people call donkey meat delicious. The unsaturated fatty acid content of donkey meat is higher than that of pork and beef. The unsaturated fatty acid content of donkey meat, especially the high biological value of linoleic acid and linolenic acid, is much higher than that of pork and beef. Donkey meat of advanced fatty acids, in addition to a small number of saturated fatty acids, most of the unsaturated fatty acids, which accounted for about 77.2% of the total amount of advanced fatty acids, while beef and pork unsaturated fatty acids accounted for the proportion of the total amount of advanced fatty acids is much lower than this figure. 53.5% for beef and 62.6% for pork. The only essential fatty acids in donkey meat were linoleic acid, linolenic acid and no arachidonic acid. In the advanced fatty acids of donkey meat, linoleic acid and linolenic acid together amounted to 26.9%, and donkey lean meat was as high as 30.6%, while lean pork was 13.8% and beef was 5.7%, which is a big difference between them. It is well known that the advanced unsaturated fatty acids in meat, especially linoleic acid and linolenic acid, have good health effects on atherosclerosis, coronary heart disease and hypertension. According to reports, atherosclerosis, attached to the wall of the blood vessel fat, 1g need 2g of linoleic acid to dissolve. Furthermore, unsaturated fatty acids are precursors for the synthesis of prostaglandins, so they have the effect of reducing blood viscosity. Therefore, there is a scientific basis for people to use donkey meat as a high-level therapeutic food. The cholesterol content of donkey meat is lower than that of beef and pork. Excessive cholesterol content in the human body can cause atherosclerosis of blood vessels. It is determined that donkey meat and beef, pork, compared to the cholesterol content is low, for each gram of meat containing 0.74mg; followed by beef, each gram of meat containing 0.75mg; pork is the highest, each gram of meat containing 0.74 ~ 1.26mg. It should be pointed out here, the cholesterol content of different parts of the fat contains a great deal of difference, and when comparing with each other, it should be noted. Scientists for the nutritional composition of donkey meat analysis is far more than the above part, for example, there are also people from the crude protein, muscle fiber, muscle tenderness, muscle shear force, etc. Multiple perspectives elucidated the value of donkey meat. Northwest Agriculture and Forestry University Professor Hou Wentong through the test, came up with the following conclusions: 1.5 years old donkey fat content is only 1.63%, while beef is 6.48%, mutton is 7.98%, pork is the highest 37.34%, the difference is significant. 2. donkey meat in the content of micronutrients and cattle, sheep, pork is higher than the content of vitamins and cattle, sheep, pork is similar. For example, the iron content of donkey meat was 43μg/g, while the content of beef was 30μg/g, mutton was 19μg/g, and pork was 14μg/g; the zinc content of donkey meat was 42.60μg/g, and the zinc content of beef, sheep, and pork was 33μg/g, 30μg/g, and 18μg/g, respectively.3. The diameter of the muscle fibers of eye muscles of donkey meat was 33.34μm, which is thinner than that of the eye muscles of pigs and cows, and the muscle fibers per mm3 of the eye muscle of donkey meat was 33.34μm. Through the above analysis, donkey meat compared with beef and pork, its amino acid, unsaturated fatty acid, trace element content is higher than the latter, while cholesterol, fat content is lower than the latter, the number of muscle fibers per mm3 donkey muscle fibers are the most, the thinnest muscle fibers. Since the quality of donkey meat is so good, but donkey meat split standard version of the national standard or the Ministry of standard version has been delayed, this is why? This has more to do with the low consumption of donkey meat. In recent years, China's donkey meat consumption is less than 1% of the national meat consumption, donkey Gong failed to na ...... >>

Question 2: Which part of the donkey meat is the most delicious? We eat donkey fire when recognized "rib plate" is delicious, this is the HeMa words, rib parts, meat and sinew, good taste, even love this part of the people on the large lean buttocks expressed disdain. Of course, it depends on personal taste, especially stuffing, smothering different cooking, a big difference. It is biased to say which piece is delicious.

Question 3: what part of the donkey meat is delicious Eat donkey fire when recognized "rib plate" delicious, ribbed parts, meat and sinew, good taste. Of course, it depends on personal taste, especially filling, smothering different cooking, a big difference. It is biased to single out which piece is delicious.

Question 4: How to eat all parts of the donkey How to eat all parts of the donkey

Eat donkey parts

Different parts of the donkey have different ways to eat, such as donkey brisket is the most slippery, used to do white cuts do not waste; donkey bone is not easy to taste, it will be used to braise; the most classic than the XO sauce popped donkey intestines.

Donkey meat is fresh and natural how to do good, but the stink is not easy to remove, especially the white cut practice, there is no other ingredients, the stink of donkey meat is very easy to emit, affecting the whole dish. Remove the stink, the new congee city has a wonderful method, is the fresh donkey meat to take, we tried that day is the most teeth of the donkey meat, soaked with herbs, and then add the old chicken, ginger, star anise and sesame leaves rolled, and then put into the refrigerator freezing, commonly known as the "ice", thermal expansion and contraction of the meat can be made firm and elastic. White cut donkey meat on one end, you can see the slice is full, keep two points skin eight points meat, bite down, donkey skin teeth, smooth, donkey meat tender, if dipped in a little soy sauce or mustard oil, it is more flavorful.

The red-hot donkey bone is a good dish for dinner. Selection of donkey ribs, with horseshoes, garlic, bamboo, ginger and other fire text into, rich juice, meat firm, first cooked and then with the material fire text for ten minutes. Especially the bean curd bamboo, which permeates the flavor of donkey bone, very delicious. Donkey intestines directly and celery, garlic, Dutch beans and other fried, add fragrant XO sauce fried, each donkey intestines are soft but not tough.

Question 5: donkey meat with skin that part of the good donkey rib meat stew donkey hind leg marinated meat donkey breast meat braised, donkey all is treasure ah.

Question 6: Which part of the donkey meat is good for dumplings? Donkey meat is full of treasure

Question 7: Which donkey meat in China is the most delicious donkey meat is tender, far from beef and mutton can be compared. "Heavenly dragon meat, donkey meat on the ground," is the highest praise for the donkey meat. West of Lu, southeast of Lu, north of Anhui, west of Anhui, northwest of Henan, southeast of Jin, northwest of Jin, north of Shaanxi, Hebei and many places along the formation of a unique traditional food and local famous food. Such as Qingzhou House clamped river donkey meat, Feidong Shitang training word donkey meat, Jounan old local donkey meat, Gaotang old Wangzhai donkey meat, Hetian donkey meat baklava, Guangrao dishes donkey meat, Baoding Caohe donkey meat barbecue, Caoji donkey meat, Shangdang waxed donkey, Jiaozuo Haunted Soup donkey meat, and so on.

Methods / Steps

1

Changzhi preserved donkey meat

Raw material: 250 kg of fresh donkey meat.

Method:

1. The raw material for making bacon is fresh meat of donkey, horse and mule, and donkey meat is preferred. Cut meat according to the parts of the meat into the front elbow, back elbow, forearm, back pier, Yuanbao bone, ribs, tendons, waist ball, belly compartment skin, etc., along *** the parts of the meat cut into 1 to 2 kg of meat, soaked in water for 12 hours.

2. Wash and put into 90 ℃ pot of water, plus seasoning (every 15 kg of raw meat plus 35 grams of pepper, 35 grams of dashi, 35 grams of fennel, 300 grams of salt), rolling boil 3 to 4 hours.

3. out of the pot to cool the meat in order by parts into the casserole containing old soup, on the pressure of small stones, stew 12 hours (during which constantly add soup) can be released.

2

Taishan donkey meat

Ingredients: fresh donkey meat, parsley, dried chili, ginger.

Method:

1, donkey meat blood wash, add brine cooking eight mature.

2, cool and dry, slice and spare.

3, the net pot of boiling oil 4 mature into the ginger and garlic, ginger, dried chili pepper stir fry, into the donkey meat, add wine, into the original donkey broth, and then put fine salt, monosodium glutamate, sugar, pepper, soy sauce, burn 2-3 minutes can be, start the pot plate, the following pad a little cilantro, poured with their own seasoning of the secret sauce, pouring the dried chili pepper angle into it.

3

Lao Wangzhai five-spice sauce donkey meat

Ingredients: 5000 grams of donkey meat, 10 grams of pepper, 2 grams of nutmeg, 20 grams of red currant, 10 grams of hawthorn, 5 grams of cinnamon, 50 grams of rock sugar, 5 grams of Angelica dahurica, 5 grams of fruits of the grass, ginger 20 grams of soy sauce 300 grams of cooking wine 100 grams of anise 5 grams of salt 30 grams of scallions.

Method:

1, the donkey meat with water to clean, and then soak for 5 hours;

2, the soup pot on the fire, injected into the water to boil, into the soaked donkey blanch, and then into the cool water in the cooler;

3, will be on the pan on the fire, add the rock sugar fried to golden red, down into the water, soy sauce, refined salt, cooking wine boil, beat the floating foam;

4, and then add the red water and hawthorn slices boiled with red currant rice;

5, pepper, cardamom, grass nuts, cinnamon, Angelica dahurica, dahurica, into a gauze bag with a good mouth, with the pot;

6, and then add green onion segments, ginger slices, boiled and cooked for about 3 minutes;

7, and then the donkey into the donkey, and then burned on the high fire, skimming off the foam, and then stewed and burned on the medium fire 3.5 hours, until crispy;

7, and then put the donkey in, and then burned on the high fire, skimming off the foam, and then stewed and burned on the medium fire 3.5 hours. hours, until crispy;

8, and then removed to cool, you can change the knife slicing plate food.

Question 8: Which place of donkey meat is good Don't know specifically, but some people say that the donkey meat in the river is better.

Question 9: donkey meat dumplings with which part of the donkey meat is the best buttock meat, the other line is okay, but I ate this part of all the habitual change

Question 10: sauce donkey meat with what part of the donkey meat is delicious There is nothing special to pay attention to this right. The taste of it. The rear leg meat, strong and chewy, and hamstring can grind teeth

*** on the fat and thin have, depending on how you want to eat