Braised Rabbit Meat
by A piece of cake
Favorite
Difficulty
Normal
Time
15m
Serving
2
I remember when I was young, in autumn and winter, especially when the New Year is approaching, my uncle can often catch hares with traps and tools. That is a rare delicious meal that we will also enjoy; my father-in-law is also an expert in hare hunting, and now the ecological environment is good, on the mountain There are a lot of hares, and the dolls love the stewed rabbit meat with snow vegetables. The original flavor, delicious, and almost can be swallowed together with the tongue. It seems that this has become our favorite cooking method. As for braising, Baked rabbit meat, just use domestic rabbits!
The kid in my family who loves hare meat still talks about wanting to eat rabbit meat, but when it comes to this season, I can’t buy hares, so I went to the supermarket and bought a small rabbit, which is different from the strong and strong hares and the domestic rabbits. The meat is quite thick, so make a braised rabbit meat!
Rabbit meat is a high-protein, low-fat, and low-cholesterol meat. The protein content is as high as 70%, which is higher than ordinary meat, but the fat and cholesterol content is lower than all meats, so it has "the meat in the meat". The good name. It tastes better from late autumn to the end of winter every year. It is an ideal meat for obese people and cardiovascular patients. Moreover, rabbit meat has a delicate texture, delicious taste and rich nutrition. Compared with other meats, it has a high digestibility (up to 85%). It is easily digested and absorbed after eating, which is not available in other meats. It is said that in Japan, rabbit meat is called "beauty meat" and is favored by young women and is often eaten as a beauty food.
According to the Compendium of Materia Medica, pregnant women and those with yang deficiency and children with acne are forbidden to eat, and those with spleen and stomach deficiency and diarrhea and loose stools should eat as little as possible; rabbit meat should be avoided with white chicken, liver, heart, and oranges."
The kid in my family who loves hare meat still talks about wanting to eat rabbit meat, but when it comes to this season, I can’t buy hares, so I went to the supermarket and bought a small rabbit, which is different from the strong and strong hares and the domestic rabbits. The meat is quite thick, so make a braised rabbit meat!
Rabbit meat is a high-protein, low-fat, and low-cholesterol meat. The protein content is as high as 70%, which is higher than ordinary meat, but the fat and cholesterol content is lower than all meats, so it has "the meat in the meat". The good name. It tastes better from late autumn to the end of winter every year. It is an ideal meat for obese people and cardiovascular patients. Moreover, rabbit meat has a delicate texture, delicious taste and rich nutrition. Compared with other meats, it has a high digestibility (up to 85%). It is easily digested and absorbed after eating, which is not available in other meats. It is said that in Japan, rabbit meat is called "beauty meat" and is favored by young women and is often eaten as a beauty food.
According to the Compendium of Materia Medica, pregnant women and those with yang deficiency and children with acne are forbidden to eat, and those with spleen and stomach deficiency and diarrhea and loose stools should eat as little as possible; rabbit meat should be avoided with white chicken, liver, heart, and oranges."
