A complete book on rabbit stew.

Seasoning: ginger 10g, fennel 10g, a little onion, salt and sesame oil.

Production method editing

1. Slaughter the rabbit, remove the hair, claws and five internal organs, cut the meat into pieces, and add water to make it semi-sticky.

2. Add the above five spices and bring to a boil.

Nutrition composition editing

Rabbit meat is not only nutritious, but also a kind of medicinal tonic which is very beneficial to human body. It is a nutritious food for pregnant women and children. The cholesterol content of rabbit meat in canned rabbit meat on the market is only 60 ~ 80 mg per 100 g, which is lower than that of common meat and fish. Rabbit meat is also rich in lecithin, which can inhibit platelet aggregation and prevent thrombosis, as well as protect blood vessel wall and prevent arteriosclerosis. Choline in lecithin can improve people's memory and prevent brain function from declining. Only contains 1% salt, and can be made into various dishes according to your own taste, which is nutritious and delicious!

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 and steamed in powder rabbit meat.

Spicy rabbit slices, freshly fried shredded rabbit, rabbit meat jiaozi, mushroom soup, etc.

2. When rabbit meat is cooked with other foods, it will echo the taste of other foods, so there is a saying of "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 the shape of the dish can be maintained after heating.

It's neat and beautiful, and the meat tastes tender. If it is not cut properly, rabbit meat will turn into crumbs after heating, and it is not easy to rot.

4. Rabbit meat is flat and suitable for all seasons;

5. The method of rabbit meat tonic soup mainly used for treating deficiency of qi and blood or malnutrition is as follows: wash120g rabbit meat, then add 30g of codonopsis pilosula, 30g of yam, 30g of jujube, and 5g of medlar15g of water, and steam until the rabbit meat is cooked. Served with meals twice a day.

Roasted rabbit meat with rice wine;

It is well known that it has a cosmetic effect, and the content of fat and cholesterol is extremely low. It is also rich in maltose.

Judging from the nutritional composition of rabbit meat, the protein content of rabbit meat is higher than that of beef, mutton and pork. Therefore, it is also the middle-aged and elderly people who choose very high-quality ingredients among foods rich in protein. Because rabbit meat does not bleed during slaughter, its blood flows in muscles and is rich in hemoglobin, which is of great help to people with anemia. Because of the presence of blood and fishy smell, it can be removed in various ways in cooking. Lemon can effectively remove the fishy smell of rabbit meat, and also has the function of freshness enhancement and sterilization.

Raw materials:

Rabbit meat 1000g, rice wine 60.5kg, ginger slices 100g. Two garlic stalks, star anise, fragrant leaves and cinnamon.

Exercise:

1. Chop rabbit meat, soak it in lemon 10 minute, and then marinate it in soy sauce, salt, chicken powder and oil for a while;

2. Stir-fry ginger slices;

3. Pour in rabbit meat and stir-fry for fragrance;

4. Add white wine; Pay attention to safety here, adding white wine will catch fire, and the fire is very fierce.

5. After the white wine is dried, add water, spices, garlic stalks and peppers for seasoning;

6. Cover the lid 10 minute, add sesame oil and monosodium glutamate, collect the juice and put it on the plate.