Fresh rabbit muscles are dark red and slightly gray, with soft meat, uniform red color and luster, white or light yellow fat, compact and solid structure and strong muscle fiber toughness. Rabbit meat looks slightly dry or has an air-dried film, which does not stick to hands. The depression pressed by fingers can be immediately restored to its original state, and it has the unique fragrance of fresh rabbit meat.
1, rabbit meat is suitable for frying, roasting, stewing and other cooking methods; It can be braised in brown sauce, steamed in powder and stewed in soup, such as sweet potato rabbit meat, pepper hemp rabbit meat, steamed rabbit meat in powder, spicy rabbit slices, fresh shredded rabbit meat balls and mushroom soup.
2. When rabbit meat is cooked with other foods, it will echo the taste of other foods, so it is called "hundred-flavored meat".
3. Rabbit meat is tender, and there is almost no tendon in the meat. Rabbit meat must be cut along the fiber line, so that after heating, the shape of the dish can be kept neat and beautiful, and the taste of the meat is more tender. If it is not cut properly, rabbit meat will turn into crumbs after heating, and it is not easy to rot.
Extended data:
Nutritional value of rabbit meat;
1. protein in rabbit meat: Rabbit meat contains eight essential amino acids that cannot be synthesized by human body, which is a complete protein. Moreover, rabbit meat contains high content of lysine and tryptophan, which are lacking in plant foods.
2. The content of fat and cholesterol in rabbit meat is lower than other meats, but the content of phospholipids is higher than other meats. Eating rabbit meat regularly can reduce cholesterol intake to some extent. Rabbit meat is high in phospholipids, especially lecithin, which is easy to digest and absorb. Lecithin is the main nutrient for supplementing human brain tissue cells, which is beneficial to strengthening brain and improving intelligence.
3, rabbit muscle fiber is tender and easy to digest. According to the determination, the digestibility of rabbit meat can reach more than 85%, which is higher than other meats.
Rabbit meat is rich in vitamin B, especially nicotinic acid. Rabbit meat is rich in minerals, especially calcium.
People's Network-Rabbit meat has high nutritional value. Rabbit meat can't be eaten with these eight foods.