CN101091521A - Method for preparing dish of crackling loins - Google Patents
Method for preparing dish of crackling loins Download PDFInfo
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- CN101091521A CN101091521A CNA2006100450282A CN200610045028A CN101091521A CN 101091521 A CN101091521 A CN 101091521A CN A2006100450282 A CNA2006100450282 A CN A2006100450282A CN 200610045028 A CN200610045028 A CN 200610045028A CN 101091521 A CN101091521 A CN 101091521A
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- dish
- crackling
- loins
- preparation
- oil
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Abstract
The present invention discloses a kind of crisp tenderloin dish. Said crisp tenderloin dish is made up by using 200g of watermelon rind, 500g of tenderloin, one egg and proper quantity of cooking wine, salt, starch and salad oil as raw material through a certain cooking process. Said invention also provides the concrete steps of said cooking process.
Description
Technical field
This invention relates to foods processing technique.A kind of preparation method of dish of crackling loins particularly.
Background technology
Watermelon is the good merchantable brand of relieving summer heat in summer, and on extremely hot hot summer days, almost everybody is with the watermelon heat-clearing of lowering the temperature, and most of people have thrown away watermelon peel not when rubbish after enjoying fresh and sweet melon pulp.In fact, this is the way of a waste.Mainly in melon skin, it is unfortunately tangible that it is lost for the heat clearing function of watermelon.As long as you cook a little, and it just can increase the clear bright tasty and refreshing cuisines in several roads for the dining table of your family, and taste is very special.Watermelon peel, the another name EXOCARPIUM CITRULLI.Outer pericarp for the cucurbitaceous plant watermelon.Pericarp contains wax and sugar.Fruit juice contains citrulling, betaine, malic acid, fructose, glucose, sucrose, lycopene, vitamin C etc.Cool in nature, it is sweet to distinguish the flavor of.Heat is analgesic clearly, quenches the thirst diuresis.Be used for hot summer weather polydipsia, scanty drak urine, oedema, aphthae.At present, with regard to China's eating habit, it is dull that the general eating method of watermelon peel shows slightly, and its nutritive value and delicious food are not fully excavated as yet.
Summary of the invention
Purpose of the present invention just provides a kind of preparation method of dish of crackling loins, and it can enrich the eating method of watermelon peel, and its nutritive value and delicious food are manifested fully.
Embodiments of the present invention: composition of raw materials: watermelon peel 200 grams, lean pork taken under the spinal column of a hog 500 grams, 1 in egg, cooking wine, salt, wet starch, salad oil are an amount of.
Preparation method:
1. the rascal of fresh watermelon peel being pruned removes the red flesh of internal layer, is cut into silk, adds small amounts of salts and mixes thoroughly, salts down moments later to squeeze the water that desalts.
2. lean pork taken under the spinal column of a hog is cut into filament, puts into bowl, with cooking wine, salt, egg white, wet starch, stirs.
3. oil is poured in the frying pan, rusting to sixty percent when hot, is put into the shredded meat quick-fried, treat to pull out when shredded meat turns white drop oil with moderate heat.
4. it is boiled that former pot stays excess oil to add low amounts of water, puts into watermelon peel silk and shredded meat and stir-fry several times, and taking the dish out of the pot with wet starch thicken soup gets final product.
Claims (5)
1, a kind of preparation method of dish of crackling loins is characterized in that being made up of following raw material: watermelon peel 200 grams, lean pork taken under the spinal column of a hog 500 grams, 1 in egg, cooking wine, salt, wet starch, salad oil are an amount of.
2, the preparation method of a kind of dish of crackling loins according to claim 1 is characterized in that the fresh watermelon peel rascal of pruning is removed the red flesh of internal layer, is cut into silk, adds small amounts of salts and mixes thoroughly, salts down and moments later squeezes the water that desalts.
3, the preparation method of a kind of dish of crackling loins according to claim 1 is characterized in that lean pork taken under the spinal column of a hog is cut into filament, puts into bowl, with cooking wine, salt, egg white, wet starch, stirs.
4, the preparation method of a kind of dish of crackling loins according to claim 1 is characterized in that oil is poured in the frying pan, with moderate heat rusting to sixty percent when hot, is put into the shredded meat quick-fried, treats to pull out when shredded meat turns white drop oil.
5, the preparation method of a kind of dish of crackling loins according to claim 1, it is boiled to it is characterized in that former pot stays excess oil to add low amounts of water, puts into watermelon peel silk and shredded meat and stir-fries several times, and taking the dish out of the pot with wet starch thicken soup gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100450282A CN101091521A (en) | 2006-06-23 | 2006-06-23 | Method for preparing dish of crackling loins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100450282A CN101091521A (en) | 2006-06-23 | 2006-06-23 | Method for preparing dish of crackling loins |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101091521A true CN101091521A (en) | 2007-12-26 |
Family
ID=38990103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100450282A Pending CN101091521A (en) | 2006-06-23 | 2006-06-23 | Method for preparing dish of crackling loins |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101091521A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798815A (en) * | 2014-02-25 | 2014-05-21 | 东北农业大学 | Production method of microwaveable convenient shredded pork with pickled cucumbers |
| CN103859446A (en) * | 2012-12-10 | 2014-06-18 | 张丰硕 | Watermelon sauced beef preparation method |
-
2006
- 2006-06-23 CN CNA2006100450282A patent/CN101091521A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859446A (en) * | 2012-12-10 | 2014-06-18 | 张丰硕 | Watermelon sauced beef preparation method |
| CN103859446B (en) * | 2012-12-10 | 2016-05-11 | 黄杰贞 | The preparation method of watermelon jam beef |
| CN103798815A (en) * | 2014-02-25 | 2014-05-21 | 东北农业大学 | Production method of microwaveable convenient shredded pork with pickled cucumbers |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |