rabbit

Introduction

Rabbit meat includes domestic rabbit meat and wild rabbit meat. Domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat is high in protein, low in fat and cholesterol. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, and the fat and cholesterol content is lower than that of all meats. Therefore, it is called "vegetarian in meat". It tastes better from late autumn to late winter every year. It is an ideal meat for obese people and cardiovascular patients. It is produced and sold all over the country.

Rabbit meat is the meat of domestic rabbits, northeastern rabbits, plateau rabbits, and south China rabbits. It is also called vegetable rabbit meat and wild rabbit meat. In Japan, rabbit meat is called "beauty meat" and is favored by young women and often eaten as a beauty food.

Nutritional value of rabbit meat

Rabbit meat has the effects of nourishing the middle and replenishing qi, cooling blood and detoxifying. The nutritional value of rabbit meat is reflected in its high protein, low fat and low cholesterol. The methods of cooking rabbit meat include rabbit meat porridge, fried rabbit meat, rabbit meat, home-cooked rabbit meat, rabbit meat with yam, rabbit meat cooked with reed root, rabbit meat and black fungus soup, rabbit meat stewed with gastrodia elata, stir-fried rabbit meat with tender ginger, rabbit meat with red dates, mushroom rabbit meat porridge, and rabbit meat and banana porridge.

The efficacy and function of rabbit meat

Rabbit meat is also known as health meat, vegetarian meat, beauty meat, and meat of all flavors. Rabbit meat is high in protein, low in fat, and low in cholesterol. Rabbit meat has the effects of nourishing the middle and replenishing qi, cooling blood and detoxifying, clearing away heat and quenching thirst. The fat and cholesterol contained in rabbit meat are lower than all other meats, and the fat is mostly unsaturated fatty acids. Eating rabbit meat regularly can strengthen the body but will not make you fat. It is an ideal meat for obese patients. Women can keep slim by eating it. Therefore, foreign women call rabbit meat "beauty meat"; and eating rabbit meat regularly can cure diseases and strengthen the body. Therefore, some people call rabbit meat "health meat".

Rabbit meat contains a variety of vitamins and 8 essential amino acids for the human body. It contains a lot of lysine and tryptophan, which are most easily deficient in the human body. Therefore, eating rabbit meat regularly can prevent the deposition of harmful substances, allow children to grow up healthily, and help the elderly live longer.

Rabbit meat is rich in lecithin, which is essential for the development of the brain and other organs, and has the effect of strengthening the brain and improving intelligence.

Regular consumption of rabbit meat can protect blood vessel walls, prevent thrombosis, is beneficial to patients with hypertension, coronary heart disease, and diabetes, and can enhance physical fitness and build muscles. It can also protect skin cell activity and maintain skin elasticity.

Rabbit meat is edible for the general population, suitable for the elderly and women, and is also an ideal meat for obese people and patients with liver disease, cardiovascular disease, and diabetes.

Side effects and contraindications of rabbit meat

Pregnant women, women during menstruation, women with obvious symptoms of yang deficiency, and those with weak spleen and stomach should not eat it.

How to make delicious rabbit meat

Rabbit meat method:

Rabbit meat porridge

Efficacy: Nourish the middle and replenish qi, strengthen the brain and increase intelligence; suitable for people with intellectual disabilities and those who do mental work.

Ingredients: 101 grams each of rabbit meat, glutinous rice, and water chestnuts, 50 grams of soaked shiitake mushrooms, a little salt, MSG, pepper, lard, and chopped green onion and ginger.

practice:

1. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

2. Clean the rabbit meat and cut it into cubes;

3. Peel the water chestnuts and cut into small dices;

4. Wash the mushrooms and cut them into small dices;

5. Wash and chop the green onion and ginger and set aside;

6. Add about 1000 ml of cold water to the pot, put the rice in, bring to a boil over high heat and stir a few times;

7. Add rabbit meat, diced water chestnuts, diced mushrooms, salt, lard, chopped green onions and chopped ginger into the pot and simmer over low heat;

8. When the porridge becomes thick, add MSG and pepper powder and serve.

Usage: Can be eaten for breakfast or dinner.

Fried rabbit meat

Ingredients: 200 grams of rabbit meat, 50 grams of garlic, appropriate amounts of starch, sugar, rice wine, ginger, pepper, peanut oil, soy sauce and salt.

practice:

1. Wash the rabbit meat, cut into thin slices, add salt, rice wine and starch and mix well; slice the garlic; chop the ginger.

2. Heat oil in a pan, add rabbit meat and stir-fry. Add minced ginger, garlic, soy sauce, salt, rice wine and sugar and stir-fry until the rabbit meat is cooked through. Remove from the dish and sprinkle with pepper.

Roasted Rabbit

Ingredients: 150g butter, 150g cream, pine nuts, salt, pepper, wine, 3 carrots, celery, 1 onion, parsley, rosemary, thyme, 1 wild rabbit, sage

practice:

1. Prepare a rabbit weighing about two kilograms, skin it, remove the internal organs, and wash it clean.

2. Cut into small pieces and put them in a casserole, add spices, pour red wine, and marinate for at least 48 hours.

3. Heat the pot, melt the butter, pour all the contents of the casserole into the pot, add broth, and appropriate amount of salt and pepper.

4. After 1 hour, pour out and sieve the soup for later use.

5. Add butter back into the pan, add the cooked rabbit and fry it, then add the remaining soup back and cook for another 20 minutes.

6. Finally, add butter and pine nuts and mix well.

Homemade rabbit meat

Ingredients: 300g rabbit meat with bones, 40g bean paste, 40g vegetable oil, cooking wine, salt, MSG, onion, ginger, appropriate amounts

Method: Wash the rabbit meat with bones, cut into pieces, blanch with boiling water; mince the scallion and ginger and set aside. Heat the pot, add appropriate amount of oil, stir-fry the bean paste, wait for the aroma to come out, add cooking wine, add appropriate amount of soup, boil, remove the bean paste residue, then add the rabbit meat, scallion, ginger, salt, etc. into the pot and boil, simmer over low heat until the rabbit meat is cooked, and finally add MSG.

Chinese Yam and Rabbit Meat

Ingredients: 500g rabbit meat, 100g yam (dried).

Seasoning: 15 grams of cooking wine, 8 grams of salt, 15 grams of green onion, 10 grams of ginger, 2 grams of MSG, and 75 grams of vegetable oil.

practice:

1. Crush the yam into powder;

2. Wash and cut the rabbit meat into pieces and put them into a bowl;

3. Mix cooking wine, salt, soy sauce and MSG in appropriate amounts;

4. Dip the outside in dry yam powder, then fry in oil until golden brown;

5. Remove from heat and sprinkle a little pepper.

Rabbit meat and black fungus soup

Ingredients: 250g rabbit meat, 150g water-soaked black fungus, 50g carrots, 1 egg white, appropriate amounts of scallion, garlic slices, salt, cooking wine, MSG, dry starch, sesame oil, 500g salad oil (about 100g consumed), 2000g fresh soup

practice:

1. Wash the rabbit meat, cut it into thin slices, put it in a bowl, mix it with salt, cooking wine, egg white and dry starch; tear the fungus into small pieces; cut the carrot into thin slices.

2. Put a clean pot on high heat, add salad oil and heat it to 40%, add the marinated rabbit slices, and pour into a colander to drain the oil after cooking. Leave some oil in the pot, add scallion and ginger slices to sauté, add fresh soup, boil, remove ginger and scallions, add fungus and radish slices and cook for about 10 minutes, add rabbit slices, season with salt and MSG, drizzle with sesame oil, remove from the pot and serve in a soup bowl.

Rabbit meat cooked with reed root

Ingredients: 1000 grams of rabbit meat, 100 grams of fresh reed root, 100 grams of winter melon, 20 grams of ginger, and appropriate amounts of fine salt, soy sauce, vinegar, and sesame oil.

practice:

1. Wash the rabbit meat to remove blood stains, cut it into large pieces and put it into the pot.

2. Wash the fresh reed root and cut it into 2 cm long segments; wash the winter melon without peeling it, cut it into 2 cm square pieces and wrap it with clean gauze; slice the ginger.

3. Put the reed root, wax gourd pieces and ginger into the pot, add appropriate amount of cold water and fine salt, put the pot on the fire to heat it, change to low heat and simmer after the pot boils, and remove the large pieces of rabbit after it is cooked.

4. Chop the rabbit meat into small pieces, add soy sauce, vinegar and sesame oil, mix well, and serve.

Stir-fried rabbit with ginger

Ingredients: 220g rabbit meat, 50g young ginger, 30g green pepper, 30g red pepper. Seasonings: oil, salt, soy sauce, cooking wine, and shallots.

practice:

1. Prepare rabbit meat, tender ginger, green and red peppers.

2. Wash the rabbit meat and drain the water, then marinate it with oil, salt, cooking wine and soy sauce.

3. Slice the young ginger, green pepper and red pepper separately.

4. Heat oil in a pan and stir-fry the marinated rabbit meat.

5. After the moisture of the rabbit meat is dried, add ginger and stir-fry.

6. When the ginger aroma comes out, add appropriate amount of water and simmer for a while.

7. After the sauce has thickened slightly, add the green and red peppers and stir-fry.

8. Add green onions and serve.

Red Date Rabbit Meat

Ingredients: 9 red dates, 300 grams of rabbit meat, appropriate amounts of ginger, salt, onion, Shaoxing wine, and MSG.

practice:

1. Wash the red dates and cut the green onion and ginger into shreds.

2. Wash the rabbit meat, cut it into pieces 2 cm long and 1 cm wide, and blanch it in boiling water.

3. Put the pork cubes and red dates into a wok, add chopped green onion, shredded ginger, salt, Shaoxing wine and appropriate amount of water, simmer on high heat for 1 hour, add MSG after the meat is tender.

Gastrodia elata stewed rabbit meat

Efficacy: clears the liver, extinguishes wind, and relieves pain. It is suitable for patients with hypertension due to hyperactivity of liver yang, with symptoms of headache, dizziness, occasional feeling of brain swelling, irritability, restless sleep, red face, bitter mouth, red tongue with yellow fur, and stringy pulse; it can also be used for neuralgic headaches. This soup is not suitable for patients with exogenous headaches.

Ingredients: 100 grams of rabbit meat, 15 grams of Gastrodia elata, 30 grams of chrysanthemum, 5 grams of ginger, and 3 grams of salt.

practice:

1. Wash the Gastrodia elata, remove impurities from the chrysanthemum and wash them;

2. Wash the rabbit meat, cut it into pieces, and use boiling water to remove the blood;

3. Put all the ingredients into the stewing pot, add appropriate amount of boiling water, cover the stewing pot, simmer over low heat for three hours, and season.

Mushroom and rabbit congee

Effects: Rabbit meat has the effects of clearing away heat and detoxifying, invigorating qi and strengthening spleen, removing dampness and cooling blood, and facilitating bowel movements; mushrooms have the effects of detoxifying and moistening dryness, invigorating qi and strengthening spleen, removing dampness and stopping diarrhea, etc.

Indications: Acute and chronic pneumonia.

Ingredients: 60 grams of fresh mushrooms, 120 grams of rabbit meat, 100 grams of rice, 2 grams of shredded ginger, 2 grams of refined salt, 1 gram of MSG, and 2 grams of sesame oil.

practice:

1. Remove the impurities from the mushrooms, wash them, and cut them into small pieces; wash the rabbit meat and cut it into shreds; wash the rice and set aside.

2. Add appropriate amount of water to the pot, put in rice and shredded ginger to cook porridge. When it is half cooked, add rabbit meat and mushrooms, and continue to cook until the porridge is done. Add salt, MSG and sesame oil.

Usage: Take once a day, can be consumed for a long time.

Rabbit meat and banana porridge

Efficacy: replenishing qi and promoting body fluid, cooling blood and moistening dryness. Suitable for liver depression and fire transformation, wind-yang disturbance type hypertension and other symptoms.

Ingredients: 100 grams each of rabbit meat and polished rice, 4 bananas, appropriate amounts of shredded ginger, chopped green onion, refined salt and MSG.

practice:

1. Wash the rabbit meat and cut it into bean-sized cubes; wash the glutinous rice; peel the banana, cut it into small pieces and set aside.

2. Add an appropriate amount of water to the pot, put in the glutinous rice, bring to a boil, add diced rabbit, shredded ginger, chopped green onion, and refined salt, and cook until the porridge is cooked. Add the banana pieces, cook for a while, and add MSG. Take 1 dose per day.

Medicinal value of rabbit meat

Rabbit meat has the effects of nourishing the middle and replenishing qi, cooling blood and detoxifying, clearing away heat and quenching thirst. The fat and cholesterol contained in rabbit meat are lower than all other meats, and the fat is mostly unsaturated fatty acids. Eating rabbit meat regularly can strengthen the body without gaining weight. It is an ideal meat for obese patients.