Dumplings with rabbit meat

Dumplings with rabbit meat

Introduction:

"Rabbit meat is rich in nutrition, tender, delicious and fragrant. It is characterized by high protein (21-23%), high lysine (9.6%), high digestibility (85%), high niacin (12.8 mg / 100 g), low fat (4.9%), low cholesterol (65 mg / 100 g) and low calorie. The muscle fiber of rabbit meat is delicate and easy to digest. According to the determination, the digestibility of rabbit meat can reach more than 85%, which is higher than other meat. It is the most ideal tonic for patients with chronic gastritis, gastric and duodenal ulcer, colitis, young children, the elderly, the sick and the weak. Rabbit meat contains more carbohydrates than other meat, and is rich in vitamins, especially nicotinic acid. Lack of nicotinic acid will make the skin rough and dermatitis. Therefore, often eat rabbit meat, can make people's skin delicate white tender, keep face delicate

Production steps:

Materials required:

Rabbit meat: 1 jin

Flour: 800g

Cabbage leaf: 200g

Egg: one

Water: moderate

Scallion: 20g

Ginger: 10g

Cooking wine: 5g

Peanut oil: 20g

Salt: 5g

Vedami: 5g

Soy sauce: 5g

Five spice powder: 5g

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh