How to make rabbit meat delicious and not fishy

Rabbit meat includes two types: 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 low in cholesterol. The protein content in rabbit meat is as high as 70%, which is higher than that of ordinary meat, but the fat and cholesterol content is lower than that of all meats. Therefore, it is said to be "vegetarian among meats". 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. Because of this, many people want to know how to make rabbit meat delicious and not fishy. Let’s learn how to make rabbit meat delicious and not fishy!

1. Suitable people for eating rabbit meat

It is edible for the general public

2. People who should avoid eating rabbit meat

Pregnant women and women during menstruation should avoid eating

3. Introduction of Rabbit Meat

Rabbit meat includes two types: 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 low in cholesterol. The protein content in rabbit meat is as high as 70%, which is higher than that of ordinary meat, but the fat and cholesterol content is lower than that of all meats. Therefore, it is said to be "vegetarian among meats". 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. "Compendium of Materia Medica" records: Rabbit meat is cold in nature and sweet in taste. It has the effects of tonifying the middle and replenishing Qi, quenching thirst and strengthening the spleen, cooling blood and relieving heat, and benefiting the large intestine. There are also ancient poems praising rabbits: "Rabbit meat is available everywhere and is the best food", "No bird is better than the dove, and no beast is better than the rabbit". Rabbit meat is rich in nutritional value, tender in fiber, and delicious in taste, which meets the meat quality requirements of modern life.

4. The efficacy and function of rabbit meat

⑴ Longevity meat

Rabbit meat contains more protein than other meats. Rabbit meat contains 8 essential amino acids that cannot be synthesized by the human body and is a complete protein. At the same time, rabbit meat contains high levels of lysine and tryptophan, which are lacking in plant foods. Long-term consumption of rabbit meat can improve health and has the effect of strengthening the body and curing diseases. It is an ideal meat food for patients with hypertension, liver disease, coronary heart disease and diabetes. Experts call it "longevity meat" for this reason.

⑵Healthy meat

Rabbit meat has tender muscle fibers and is easy to digest. It has been determined that the digestibility of rabbit meat can reach over 85%, which is higher than other meats. It is the most ideal tonic for patients with chronic gastritis, gastric and duodenal ulcers, colitis, infants, the elderly, the sick and the weak. Experts call it "healthy meat" for this reason.

⑶ Brain meat

The fat and cholesterol content in rabbit meat is lower than that in other meats, but the phospholipid content is higher than that in other meats. Regular consumption of low-cholesterol rabbit meat will not increase the cholesterol in the human blood, thus avoiding the deposition of cholesterol in the blood vessel walls. Therefore, rabbit meat is the most ideal meat food for patients with hypertension, obesity, arteriosclerosis, coronary heart disease and the elderly. At the same time, 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 brain health and intelligence. Therefore, experts believe that rabbit meat is an intellectual food for children and teenagers, and can prevent the elderly from suffering from Alzheimer's disease. Therefore it is called "brain-benefiting meat".

⑷Beauty meat

Rabbit meat contains higher carbohydrates than other meats, and is rich in various vitamins, especially niacin, which is 3 to 4 times that of pork, beef and mutton. Niacin (nicotinic acid) is also known as the anti-pellagra vitamin. If there is a lack of niacin, the skin will become rough and dermatitis will occur. Therefore, eating rabbit meat regularly can make people's skin delicate, white and tender, and maintain a beautiful face. Experts call rabbit meat "beauty meat" for this reason.

⑸ Promote bone development

Rabbit meat contains high levels of inorganic salts. It has been determined that the calcium content in rabbit meat is 2 to 3 times that of pork, beef and mutton, which is beneficial to the bone development of children. Therefore, rabbit meat is a natural calcium supplement for children, pregnant women, postpartum women, the elderly and patients.

5. Nutritional value of rabbit meat

Rabbit meat is called "health meat", "vegetarian among meat", "beauty meat", "meat of all flavors", etc. It is a health food with high protein, low fat and low cholesterol. It also contains vitamins and various minerals such as calcium, phosphorus, potassium, zinc, selenium and other nutrients.

6. Rabbit meat cooking tips

⑴ Rabbit meat is suitable for cooking methods such as frying, roasting, and braising; it can be braised, steamed, and stewed, such as rabbit meat with sweet potatoes, pepper and sesame rabbit meat, steamed rabbit meat, spicy rabbit slices, fresh fried rabbit shreds, and rabbit meat balls with double mushroom soup, etc.

⑵ When pork is cooked with other foods, it will take on the flavors of other foods, hence the saying "meat of a hundred flavors".

⑶ Rabbit meat is tender and has almost no tendons. It must be cut along the fiber lines so that after heating, the dish can remain in neat and beautiful shape and the meat will taste more tender. If the cutting method is improper, the rabbit meat will become granular after heating and will not be easy to break down.

⑷ Rabbit meat is cool in nature and is suitable for consumption in summer. It is generally not suitable to be eaten in cold winter and early spring.

⑸ The method of making rabbit meat tonic soup, which is mainly used to treat qi and blood deficiency or malnutrition, is as follows: wash 120 grams of rabbit meat, add 30 grams each of codonopsis, yam, and jujube, 15 grams of wolfberry, and an appropriate amount of water, and steam until the rabbit meat is cooked through. Take with meals, twice a day. 6. Soak the rabbit in clean water to remove the blood. This will take about a day, and change the water three to four times, until the rabbit meat turns white. This way, it will not have an earthy smell when eaten.