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The nutritional value of rabbit meat is really high, and the content about the nutritional value of rabbit meat is really rich. Here is a special introduction, very comprehensive, including how to eat. There are too many contents, so I have to give you the address:
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One: What season is good for eating rabbit meat:
Because rabbit meat is cool, the best season to eat rabbit meat is summer, which is generally not suitable for eating rabbit meat in cold winter and early spring. Cooked with other foods, rabbit meat will echo the taste of other foods, so there are many flavors of meat.
Men and women with obvious symptoms of yang deficiency such as cold limbs should not eat rabbit meat. Rabbit meat can't be eaten with duck blood, otherwise it is easy to have diarrhea.
Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. Its meat-free content is as high as 70% in protein, which is higher than ordinary meat, but its fat and cholesterol content is lower than all kinds of meat, so there is a saying about it.
Two: the cooking method of rabbit meat:
1. Fried rabbit meat with scallion:
1. 500g rabbit meat is washed and diced, put into a bowl, add refined salt, egg white and wet starch, and mix well for sizing. 200 grams of pedicled seeds of green pepper were washed and cut into strips. 2. Add salt, soy sauce, monosodium glutamate, wet starch and pepper water to the bowl to make a sauce.
3. Heat the oil pan, add diced rabbit meat, add onion, ginger and garlic, add refined salt, soy sauce, white sugar and pepper water to taste, add green pepper to taste, and add monosodium glutamate.
2. Shenqi Rabbit Soup:
Practice: 1, 500 grams of rabbit meat washed, dried, oiled and sauteed. 2. Wash 30g of Codonopsis pilosula, 30g of Dioscorea opposita, 0g of Lycium barbarum10g, and 5g of red dates, put them in a pot with rabbit meat, boil them with strong fire, stew them for 2h with low fire, and season them.
Description: Rabbit meat is sweet and slightly cool, tender and delicious, which can replenish spleen and qi, quench thirst and clear heat. This is a low cholesterol meat; Codonopsis pilosula strengthens spleen and qi, and promotes spleen and stomach transport; Yam herbs tonify spleen and yin, cure thirst, medlar tonify kidney and nourish blood, jujube tonify qi and nourish blood, regulate spleen and stomach, * * * help rabbit meat tonify qi and nourish yin, strengthen spleen and stimulate appetite, and are suitable for people with spleen and stomach weakness or spleen and stomach deficiency and cold.
Efficacy: benefiting qi and spleen, benefiting stomach and nourishing yin. Spleen deficiency and weak qi are manifested as physical weakness and lack of diet; Yin deficiency of spleen and stomach is characterized by thirst, dry mouth, thin body and excessive urine. It can also be used for diabetes and malnutrition in children with deficiency of both qi and yin.
Taboo: This soup is not suitable for people with excessive damp-heat and exogenous fever.
3. Stewed rabbit meat with green carrots:
The specific method is as follows: a rabbit is peeled and eviscerated, the remaining blood is washed and chopped, soaked in clear water for 2 to 3 hours, taken out, cooled and washed with hot water for later use; Wash carrot and cut into pieces, put onion and ginger slices at the bottom of casserole, quickly boil rabbit pieces in water, stew them on low heat until cooked, stew radish pieces in a stew until cooked, and season with salt, monosodium glutamate, chicken powder, sesame oil and pepper.
4. White jade fried rabbit meat:
Material: fresh rabbit meat100g.
Ingredients: tender wax gourd100g, carrot10g, ginger 5g and onion 5g.
Seasoning: salad oil 300g (actual oil consumption 15g), salt 5g, monosodium glutamate 2g, sugar 1g, appropriate amount of wet starch, Shaoxing wine 1g and cooked chicken oil1g.
Practice: Peel and seed tender wax gourd, slice fresh rabbit leg meat, peel and slice carrot, peel and slice ginger, slice onion, marinate rabbit meat with a little salt, monosodium glutamate, Shaoxing wine and wet starch, and oil it after cooking. When the oil temperature is 80 degrees, add rabbit meat, soak it for eight hours and then pour it out. Leave the oil in the pot, add ginger slices, carrot slices and wax gourd slices, stir-fry them over medium heat until they are nearly cooked, add rabbit slices and onion slices, stir-fry them thoroughly with salt, monosodium glutamate and sugar, thicken them with wet raw flour, and pour in cooked chicken oil.
5. Bad rabbit meat:
Ingredients: bald rabbit 1 only about1000g.
Seasoning: soy sauce 10g, refined salt 8g, monosodium glutamate 10g, sugar 25g, Chili powder 2g, distiller's grains 50g, sesame oil 5g, ginger 20g, onion 15g, cooking wine 100g, lard 50g and rice 65438.
prepare
(1) Cut the clean rabbit meat into 4 large pieces, blanch it in a boiling water pot, add clean water1000g, refined salt 8g, monosodium glutamate 5g, cooking wine 20g, ginger slices10g and onion slices 8g, and cook for later use.
(2) Spread rice and tea in the middle of the pot bottom of the dry iron pot, put a round steel wire mesh plate (the bottom of the plate is about 15cm away from the pot bottom), put rabbit meat on the steel wire mesh plate, cover the pot cover and cover the edge gap to make it airtight.
(3) Make a fire in the middle of the bottom of the pot, so that the rice and tea in the pot will slowly burn into smoke and smoke through the rabbit pieces. When the smoke emitted from the gap in the pot changes from white to Huang Shi, the pot can be taken out.
(4) Heat lard in a wok, stir-fry ginger slices and red distiller's grains, pour 250g of rabbit soup, add soy sauce, monosodium glutamate, white sugar and cooking wine (75g), add scallion oil and Chili powder to boil, and then add rabbit meat to stew. When the soup in the pot is thick, take out the rabbit pieces covered with sesame oil, cut them into small pieces and put them on the plate.
6. Douchi rabbit meat jiaozi:
Raw materials: rabbit meat, lobster sauce, flour, Jiang Mo, chopped green onion, refined salt, cooking wine, flavoring wine and sesame oil.
Practice: ① Chop the lobster sauce rabbit meat, add Jiang Mo, chopped green onion, cooking wine, monosodium glutamate, refined salt and sesame oil and mix well.
(2) Flour is agglomerated, then rolled into thin slices, sliced, rolled into minced meat one by one, boiled in a pot, eaten dry or served with sour soup.
Features: the stuffing is salty and fragrant, with a long aftertaste.
7. Rabbit Hotpot:
The main ingredient is 750 grams of clean rabbit meat.
Accessories: 500g of Chinese cabbage, 250g of wet vermicelli, 25g of Shaoxing wine stick, 0/0g of salt/kloc-0, 2 slices of ginger, 50g of cooked soy sauce, 50g of spicy soy sauce and 0/000g of fresh soup/kloc-0.
Method:
(1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, wash it with clear water, then put it in a wok, add 1500g of clear water, onion and ginger slices, cover the pot, boil it, skim off the floating foam, and stew it with wine until the rabbit meat is cooked.
(2) Cut the cabbage into 5 cm long strips, put them in a boiling water pot and take them out after cooking. Wash wet vermicelli.
(3) First put the cabbage and vermicelli into a hot pot, then put the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup 1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and bring to a boil. Attached 1 sauce cooked soy sauce and spicy soy sauce for dipping.
Hot and sour rabbit meat
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 add the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry 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 to adjust the taste, and put it into a cage.
(4) After filtering the soup, add chicken soup, boil it, remove 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.
trait
Crispy texture, fresh and sour taste, attractive appetite.
8. Osmanthus fragrans rabbit meat:
raw material
Rabbit meat 150g, vinegar 5g, cooked peanut oil 50g (actual dosage 60g), baking soda 2g, refined salt 1g, eggs 50g, cooking wine 10g, starch 15g, monosodium glutamate 1g, flour 5g and onion 5g.
manufacturing process
(1) Rabbit meat is soaked in clear water, fished out, dried, cut into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put into a porcelain bowl, soaked in water with baking soda powder for 30 minutes, then rinsed twice with cold water, wrapped in clean gauze, squeezed out floating water, and marinated with cooking wine and soy sauce. Using flour, you can get the green body of osmanthus rabbit meat.
(2) Both green onions and ginger are cut into filaments; Knock the eggs into a bowl, add starch and beat well. Take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, white sugar, osmanthus fragrans, monosodium glutamate and sesame oil, and mix well to make a salty and sweet sauce.
(3) Heat the wok, and add the cooked peanut oil. When the wok is heated to 50%, evenly drag the rabbit slices and flour into an egg paste, fry them in oil until golden brown, pour them into a colander, and drain the oil.
(4) After cleaning the original wok, add 25g of cooked peanut oil, heat it, add shredded onion and ginger, stir fry, pour the fried rabbit slices, put them into the prepared sauce, cook them, stir fry, pour vinegar along the wok, stir fry, and sprinkle the remaining sesame oil.
trait
Golden color, fresh rabbit meat, salty and sweet, sweet and sour.
9. Rabbit meatballs:
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 clear water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into paste 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) Mix the stuffing evenly, squeeze it into 3 cm balls, blanch it in a boiling water pot, take it out and let it cool.
(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 matsutake slices. After cooking, take out the main and auxiliary materials and put them in each small bowl.
(6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper noodles and sesame oil to make a hot and sour mouth, put the parsley section on it, boil it, and pour it into the rabbit balls in each small bowl.
trait
The soup is milky white, the meatballs are tender and waxy, and the taste is delicious.
10. 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 to 30%, put the rabbit leg strips into the wok, fry until golden brown, pour in the colander, drain the oil, and pour out the remaining oil.
(3) The remaining oil in the original wok is 15g. Stir-fry the onion, ginger slices, garlic, jujube, pine nuts and dried chili, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook for one hour with low fire, and pick out the onion, ginger and cooking wine.
(4) When eating, put rabbit meat, dates and pine nuts in each bowl.
trait
Jujube juice is bright, pine nuts are fragrant, and rabbit meat is sweet and spicy.
1 1. 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 rabbit meat into 1 cm square cubes, put them 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) Add refined salt, monosodium glutamate, balsamic vinegar, starch and 5g sesame oil into a small bowl to make seasoning sauce.
(4) Heat the wok, add the cooked peanut oil, when the wok is heated to 30%, 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.
trait
Peanut crisp, rabbit meat is tender and easy to absorb.
12. 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 grassy 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) cutting the canned bamboo shoots into water chestnut blocks; 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, heat it to 40%, put the pickled rabbit meat in the oil pan for three times, fry it red, take it out, and pour out the crude oil.
(4) Leave a little base oil in the wok, stir-fry 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, add monosodium glutamate, adjust the taste, and add pine mushroom slices, bamboo shoots and oil.
trait
The color of the sauce is red, the taste is fragrant, and the meat is rotten, salty, sweet and sour.
13. Braised rabbit meat:
raw material
300g of cooked rabbit meat, salt 1 g, 5g of pepper noodles, 5g of soy sauce, 5g of Chili sauce15g, Jiang Mo10g, sliced chopped green onion10g, chicken soup150ml, and sliced garlic/kloc.
manufacturing process
(1) Cut the cooked rabbit meat into strips 6 cm long and 1.5 cm wide.
(2) Heat a wok, add cooked chicken oil to 60% heat, add onion slices and garlic slices, stir-fry until fragrant, add rabbit meat strips, Chili sauce, pepper noodles, soy sauce, refined salt and chicken soup, skim the floating foam after boiling, stir-fry with low heat until the rotten gravy is almost thick, add monosodium glutamate and sesame oil, and thicken with wet starch.
trait
Salty, spicy and delicious, easy to digest.
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