The economic value of rabbits

Rabbits are very common small animals in our daily lives. Many people may eat rabbits coldly when they think of rabbits. Spicy Rabbit Head does not know about rabbits. There are other economic values. Below is the economic value of rabbits that I will share with you. I hope it will be helpful to everyone!

The economic value of rabbits

Blood

The nature and flavor of blood are mild, cold in nature, and non-toxic.

Efficacy: It mainly treats cooling and activating blood circulation, relieving heat toxins in the fetus, and promoting easy labor.

Brain

Efficacy: It can be used to treat chilblains and induce miscarriage.

Bone

Efficacy: Mainly used to treat heat evil staying in the intestines and stomach and diabetes, thirst caused by diabetes insipidus, vomiting and diarrhea caused by cholera, boiled and taken as juice. After rubbing with vinegar, it can be applied to scabies.

Skull

Nature and flavor are sweet, sour, neutral in nature and non-toxic.

Efficacy: It mainly treats dizziness, pain and mental confusion. If the burnt ashes of the fur persist, drink rice soup and drink it to treat vomiting caused by inability to adapt to environmental changes. Take it with wine to treat women with dystocia and postpartum fetal blood. It can also treat postpartum vaginal prolapse and carbuncle malignant sores in women.

Liver

Efficacy: It mainly treats the ears and eyes, lightens the body, makes people's skin moist, energetic, anti-aging and tonic, and treats dizziness. Wash it after cutting and eat it as if you were eating sheep liver. It can cure dandruff poisoning and black eyes.

Mao

The main efficacy of fur is to treat burnt ashes. Take Fang Cun Dagger with wine. It can treat dystocia, lingering afterbirth, remaining blood attacking the heart, and swelling and pain. It is extremely effective. Skin ash can cure excessive leucorrhea in women, scalp ash can cure cervical lymph node tuberculosis and fistula, and hair can cure difficulty in urination.

Meat

Pungent in nature, non-toxic, cool in nature, enters the liver, spleen, and large intestine meridians;.

Efficacy: Indications: Tonify the middle and replenish qi, relieve heat and dampness, quench thirst and strengthen the spleen. It cools blood, relieves heat and toxins, and nourishes the large intestine. "Ben Jing Feng Yuan" says: "Cure stomach heat and vomiting, red intestines and bleeding.". Roast it and eat it to suppress the poison. In the twelfth lunar month, it is used as a soy sauce to treat pea sores in children. It also treats thirst caused by diabetes and urinary disease.

Inventions and Legends "Internal Rules" says: "Eat the rabbit to get rid of the buttocks", which is not good for people. Rabbit meat is made into soup, which is beneficial to people. Pregnant women should not eat it as it will cause the baby to have a missing lip. Do not eat white chicken together with liver and heart, as it will make people look yellow. Eating it with otter meat can make people sick. Eating it with ginger and orange can cause heartache and vomiting and diarrhea. It should not be eaten with mustard greens.

Urine

Indications: Also called Mingyue Sha or Wangyue Sha, it can cure cataracts, tuberculosis [zhài] and five kinds of malnutrition. It can kill parasites and detoxify malnutrition, hemorrhoids and fistulas.

Feces

Attached to the prescription is Mingyue Dan: cures tuberculosis and repels insects. Use forty-nine grains of rabbit excrement, and forty-nine grains of sand the size of rabbit excrement, grind them into powder, and make pills the size of Wuzi. Before watching the moon, soak licorice in water overnight, take the juice at the beginning of the fifth watch and give it seven pills. If there are insects, they are caught in a hurry and fried in a pan to kill them. Otherwise, this insect is extremely hateful and may spread into other people's ears and noses and become a hidden danger. Do not take it again within three days.

How to make rabbit

Eat rabbit cold

This dish is characterized by its spicy flavor, which is impressive for its green color and stimulating taste.

Preparation: 1. Remove the big bones from the fresh rabbit, cut it into small tin pots, add salt, cooking wine and cornstarch to taste and sizing. 2. Cut the green peppers into pairs one by one, and then soak them in wild pepper pickle water for an hour or two in advance to give them a sour flavor. 3. Pour oil into a clean pan. When it is 40% hot, put the diced rabbit meat into the pan and pour the oil over it. Pour it out and drain. Leave some oil in the pot, first add the ginger, garlic and millet and pepper sections and stir-fry until fragrant, then add the green pepper sections and rabbit meat and stir-fry together. Add salt, pepper and MSG to taste while frying, and finally pour in appropriate amounts. of fresh pepper oil, stir well and then serve.

Greedy Rabbit

Ingredients: 150 grams of clean rabbit meat, 100 grams of lotus root slices, 50 grams of celery sections, 30 grams of dried chili sections, 8 grams of Sichuan peppercorns, 20 grams of knife-edge chili peppers, watercress 15 grams of sauce, 10 grams of pepper powder, egg white, garlic, salt, monosodium glutamate, fresh soup, wet corn starch, and vegetable oil in appropriate amounts

Production:

1. Take rabbit meat Cut into slices, put in a basin and add salt, egg white and wet corn starch to taste and make a paste, then put it into the oil pan and smooth it out, take it out.

2. Put oil in the pot, add an appropriate amount of dried chili pepper knots and stir-fry until fragrant, add celery knots and lotus root slices, add salt to taste and stir-fry until raw, remove from the pot and place on a plate Bottom.

3. Heat oil in a clean pot, first add bean paste and chili pepper and stir-fry until fragrant, then add appropriate amount of fresh soup and add rabbit fillet, adjust the flavor and cook for a few minutes, then use wet starch to collect. After the juice is done, put it into a nest plate lined with celery knots and lotus root slices, sprinkle in an appropriate amount of garlic and Sichuan peppercorns, and finally simmer the dried chili knots and Sichuan peppercorns with hot oil, then pour it over the rabbit meat, and it's ready. . ;