CN100399938C - A cabbage food preparation method - Google Patents
A cabbage food preparation method Download PDFInfo
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- CN100399938C CN100399938C CNB2006100128867A CN200610012886A CN100399938C CN 100399938 C CN100399938 C CN 100399938C CN B2006100128867 A CNB2006100128867 A CN B2006100128867A CN 200610012886 A CN200610012886 A CN 200610012886A CN 100399938 C CN100399938 C CN 100399938C
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- chinese cabbage
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Abstract
The present invention relates to a cabbage food preparation method and has the method that chicken soup which is added with codonopsis pilosula, Chinese angelica root, Matrimony vine, glycyrrhiza, mistletoe, solomonseal and salt is boiled in 0.5 to 1 hour to be in spare use; 40 to 60 weight portions of shrimp meat and 40 to 60 weight portions of pig chine meat auxiliary materials are mixed and made into meat paste which is put with 2 to 4 weight portions of salt, and the meat paste are wrapped into at least 10 strip-shaped objects by Chinese cabbage leaves after boiled by boiling water, and the strip-shaped objects are steamed from five to seven minutes by strong fire and are poured with the soup materials. The present invention is a kind of cate taking the 'Chinese cabbage brewed by good soup' which is an important dish of a night meal of directly controlled government during the Chiarnlurng period. The food after cooked by the present invention has the advantages of white color, fresh and salt clean aroma and good taste and has the functions of obvious various dietotherapy and health preserving functions for tonifying the kidney and supplementing blood, and is favorable for the intestine, moistening, etc. In particular, the present invention has obvious improving effects on lumbago due to deficiency of the kidney, insomnia, weak health, fatigue and bad physical performance, and is popular among users.
Description
Technical field
The present invention relates to deep-processed food, be specifically related to a kind of preparation method of cabbage food.
Background technology
Chinese cabbage in China plantation, edible long old historical arranged, especially in the north, it is important vegetable variety indispensable during common people live, although society is progressive fast, living standard improves gradually, but people still show special preference to it, and its way, eating method are various, according to the difference of used auxiliary material, condiment kind and processing method, formed the cooked of numerous different flavors and characteristic.
Summary of the invention
The invention provides a kind of is the preparation method that major ingredient is equipped with the cabbage food that peeled shrimp and griskin processing and fabricating go out with the Chinese cabbage.
Order of the present invention is achieved in that the preparation method of this cabbage food is characterized in that may further comprise the steps:
A. soup stock preparation: add 15～20 parts of Radix Codonopsis, 20～30 parts of Radix Angelicae Sinensis, 20～25 portions of matrimony vines, 10～20 portions of Radix Glycyrrhizaes, 15～20 parts of parasitic loranthus, 15～20 parts of sealworts and 2～4 portions of salt in the chicken soup of 250～270 weight portions after, slow fire is vexed to boil that to make soup stock after 0.5～1 hour standby;
B. in the fresh Chinese cabbage leaf raw material of 400～600 weight portions, cut meat mud after the griskin auxiliary material of the peeled shrimp of 40～60 weight portions and 40～60 weight portions mixed, put into 2～4 parts salt, the filling material after stirring is standby;
C. after the Chinese cabbage leaf of quick-boiling with boiling water is rolled at least 10 bars with above-mentioned filling material, pours the above-mentioned vexed soup stock that boils into after steaming 5～7 minutes with very hot oven and get final product.
Described chicken soup is the soup after 5～6 hours with the one's old mother chicken of 1: 5 ratio of weight and number and water infusion.
Described Chinese cabbage is preferably adopted Chinese cabbage.
The technological progress that the present invention obtains: the present invention is at discovery and arrangement and uses for reference one cuisines developing on the basis that the important vegetable of feting qianlong years Zhili local authorities eves of the lunar New Year " goes up soup and make Chinese cabbage ", its color and luster is white and moist, bright one-tenth delicate fragrance, enjoy endless aftertastes, and have significant tonifying kidney and strengthening yang, beneficial gas tonifying yin, logical intestines and dietary function and health nourishing function such as moisturize, especially lumbago due to the kidney deficiency, insomnia, body void, fatigue, physical efficiency lowly there is significant improvement effect, be subjected to everybody's praise and favor, have significant social economic benefit and promotional value.
The specific embodiment
Embodiment 1: add 15 gram Radix Codonopsis, 20 gram Radix Angelicae Sinensis, 20 gram matrimony vines, 10 gram Radix Glycyrrhizaes, 20 gram parasitic loranthus, 20 gram sealworts and 3 gram salt in the chicken soups of 270 grams after, boil with slow fire is vexed that to make soup stock after 0.5 hour standby; After the fresher Chinese cabbage leaf of 500 grams being cut into long 5cm, wide 1.5cm rectangular, go into boiled water pot and quick-boil taking-up in 1 minute, to cut meat mud after 50 gram peeled shrimps and the 50 gram griskins mixing, in muddy flesh, put into 3 gram salt, get two on Chinese cabbage leaf that boiling water quick-boiled after stirring muddy flesh is rolled into 10 bars, then it is steamed in 6 minutes rearmounted soup basins with very hot oven, pour the above-mentioned vexed soup stock that boils then into and get final product.
Embodiment 2: the present embodiment difference from Example 1 is: after in the chicken soups of 260 grams, adding 20 gram Radix Codonopsis, 25 gram Radix Angelicae Sinensis, 25 gram matrimony vines, 15 gram Radix Glycyrrhizaes, 15 gram parasitic loranthus, 15 gram sealworts and 2 gram salt, with slow fire vexed boil after 0.6 hour standby; After the fresher Chinese cabbage leaf of 400 grams being cut into long 5cm, wide 1.5cm rectangular, go into boiled water pot and quick-boil taking-up in 1 minute, to cut meat mud after 60 gram peeled shrimps and the 60 gram griskins mixing, in muddy flesh, put into 4 gram salt, get two on Chinese cabbage leaf that boiling water quick-boiled after stirring muddy flesh is rolled into 12 bars, then it is steamed in 7 minutes rearmounted soup basins with very hot oven, pour the vexed soup stock that boils then into and get final product.
Embodiment 3: the present embodiment difference from Example 1 is add 15 gram Radix Codonopsis, 20 gram Radix Angelicae Sinensis, 20 gram matrimony vines, 10 gram Radix Glycyrrhizaes, 15 gram parasitic loranthus, 15 gram sealworts and 2 gram salt in the chicken soups of 250 grams after, with slow fire vexed boil after 0.7 hour standby; After the fresh Chinese cabbage leaf of 600 grams is cut into long 5cm, wide 1.5cm rectangular, go into boiled water pot and quick-boil taking-up in 1 minute, to cut meat mud after 60 gram peeled shrimps and the 40 gram griskins mixing, in muddy flesh, put into 2 gram salt, get two on Chinese cabbage leaf that boiling water quick-boiled after stirring muddy flesh is rolled into 16 bars, then it is steamed in 7 minutes rearmounted soup basins with very hot oven, pour the vexed soup stock that boils then into and get final product.
Claims (3)
1. the preparation method of a cabbage food is characterized in that may further comprise the steps:
A. soup stock preparation: add 15～20 parts of Radix Codonopsis, 20～30 parts of Radix Angelicae Sinensis, 20～25 portions of matrimony vines, 10～20 portions of Radix Glycyrrhizaes, 15～20 parts of parasitic loranthus, 15～20 parts of sealworts and 2～4 portions of salt in the chicken soup of 250～270 weight portions after, slow fire is vexed to boil that to make soup stock after 0.5～1 hour standby;
B. in the fresh Chinese cabbage leaf raw material of 400～600 weight portions, cut meat mud after the griskin auxiliary material of the peeled shrimp of 40～60 weight portions and 40～60 weight portions mixed, put into 2～4 parts salt, the filling material after stirring is standby;
C. after the Chinese cabbage leaf of quick-boiling with boiling water is rolled at least 10 bars with above-mentioned filling material, the above-mentioned vexed soup stock that boils is poured into after steaming 5～7 minutes with very hot oven and get final product.
2. the preparation method of cabbage food according to claim 1 is characterized in that described chicken soup is one's old mother chicken and the soup of water infusion after 5～6 hours with 1: 5 ratio of weight and number.
3. the preparation method of cabbage food according to claim 1 is characterized in that described Chinese cabbage leaf is cut into the rectangular of long 5cm, wide 1.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100128867A CN100399938C (en) | 2006-06-28 | 2006-06-28 | A cabbage food preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100128867A CN100399938C (en) | 2006-06-28 | 2006-06-28 | A cabbage food preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1875759A CN1875759A (en) | 2006-12-13 |
| CN100399938C true CN100399938C (en) | 2008-07-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100128867A Expired - Fee Related CN100399938C (en) | 2006-06-28 | 2006-06-28 | A cabbage food preparation method |
Country Status (1)
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| CN (1) | CN100399938C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519101A (en) * | 2013-10-29 | 2014-01-22 | 刘猛 | Preparation method for Chinese cabbage foodstuff |
| CN103598635A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Eye-protection instant soup and preparation technology thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413509A (en) * | 2002-10-15 | 2003-04-30 | 黄琼林 | Dish with nourishing function |
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2006
- 2006-06-28 CN CNB2006100128867A patent/CN100399938C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413509A (en) * | 2002-10-15 | 2003-04-30 | 黄琼林 | Dish with nourishing function |
Non-Patent Citations (4)
| Title |
|---|
| 大白菜烹调八例. 孙广群.《烹调知识》，第1期. 2003 |
| 大白菜烹调八例. 孙广群.《烹调知识》，第1期. 2003 * |
| 白菜肴馔十二款. 田玉堂.《饮食天地》. 1995 |
| 白菜肴馔十二款. 田玉堂.《饮食天地》. 1995 * |
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| Publication number | Publication date |
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| CN1875759A (en) | 2006-12-13 |
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Granted publication date: 20080709 |