There are many benefits to eating rabbit meat in summer

In summer, many people get angry easily. Eating meat not only makes people feel greasy but also easy to get angry. Therefore, experts recommend that people pay more attention to methods when eating meat. In the summer, it is not possible to “big fish and meat,” but rather to “little fish and small meat”—the amount of food to be eaten is small, and the production must be fine. Cut into minced meat, shredded pork, sliced ​​pork, etc., which are easier to digest than meat. Then, let's take a look at what meat to eat is the easiest way to go for fire.

The preferred cold meat. Chinese medicine pays attention to "the heat is cold and the cold is hot." Summer is preferred to cool or flat meat.

The rabbit meat is sweet, cool, enters the liver, spleen, and large intestine; it has the functions of replenishing qi and replenishing qi, cooling blood and detoxifying the body, and quenching heat and quenching thirst; it can treat hot gas, convulsions, thirst, spleen, cooling blood, and antipyretic drugs. Large intestine.

1. Brain puzzle

Rabbit meat is rich in lecithin which is indispensable for the development of the brain and other organs, and it has brain-enhancing effects.

2. Blood circulation

Regular consumption can protect the blood vessel wall and prevent thrombosis. It is beneficial to patients with hypertension, coronary heart disease, and diabetes. It also enhances physical fitness and muscle building. It can also protect skin cell activity and maintain skin elasticity.

3. Beauty

The fat and cholesterol contained in rabbit meat is lower than all other meats, and fats are mostly unsaturated fatty acids. They often eat rabbit meat, they can strengthen their health, but they do not increase fat. They are ideal meat for obese patients. Eat it, can keep the body slim, therefore, foreign women will be called rabbit meat "beauty meat"; and often eat meat, there are rickets and physical effects, therefore, some people call the rabbit meat "health care meat."

4. Health care

Rabbit meat contains a variety of vitamins and 8 kinds of amino acids necessary for the human body. It contains more lysine and tryptophan, which are most frequently found in the human body. Therefore, rabbits are often eaten to prevent the deposition of harmful substances, allow children to grow healthily, and help the elderly to prolong their lives. .

The nutritional value of rabbit meat

Rabbit meat is a high protein, low fat, low cholesterol meat, delicate texture, delicious taste, nutrient-rich, compared with other meat, has a high digestibility (up to 85%), easily digested after eating Absorption, this is what other meats do not have.

The purchase of rabbit meat

Muscles are homogeneous red, shiny, fresh white or milky fresh meat. The muscles turned slightly darker, and the cut surface was still shiny, but the fat was dull and sublimed.

Rabbit meat storage

Store frozen.

How to eat rabbit meat

1. Rabbit meat is suitable for cooking, roasting, simmering and other cooking methods; can be braised, steamed, stewed, such as rabbit burned sweet potato, pepper Ma rabbit, steamed rabbit, spicy rabbit, fresh rabbit silk and rabbit Meat balls double mushroom soup and so on.

2. The use of meat-free and other foods for cooking will accompany the taste of other foods.

3. The rabbit meat is tender and tender. There is almost no tendon in the meat. Rabbit meat must be cut along the fibrous lines. After heating, it can maintain the neat appearance of the dishes and the meat is more tender. If the cut is improper, the rabbit meat will be heated. It turns into crumbs and it is not easy to rot.

4. Rabbit meat is cool, should be eaten in the summer, generally should not eat rabbit meat in the winter and early spring season.

5. Indications of blood deficiency or malnutrition of rabbit meat tonic soup is: 120 grams of rabbit meat washed and added Codonopsis, Chinese yam, jujube each 30 grams, Poria 15 grams, water amount, steamed to rabbit meat Ready to serve. Serve as food, twice daily.

6. Rabbits use blood to soak bloody water, changing the water three or four times in about one day, until the rabbit's meat soaks up to white, so that there is no earthworm gas.

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