CN101253996A - Preparation method of hotpot - Google Patents
Preparation method of hotpot Download PDFInfo
- Publication number
- CN101253996A CN101253996A CNA2008100494580A CN200810049458A CN101253996A CN 101253996 A CN101253996 A CN 101253996A CN A2008100494580 A CNA2008100494580 A CN A2008100494580A CN 200810049458 A CN200810049458 A CN 200810049458A CN 101253996 A CN101253996 A CN 101253996A
- Authority
- CN
- China
- Prior art keywords
- mutton
- grams
- old
- added
- duck
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a making method of west peppery mutton and has the processing method that fresh mutton, gigot bones, old chicken and old duck are washed by clear water and is boiled for 8 to 12 hours under the temperature of 100 to 150 degrees after the blood is removed, when the mutton is fished out until 90 percent done, the mutton is screened, and the soup is removed; the mutton is sliced and added with scallion slices, ginger slices, dried chilli and aniseed, and the bree is added in after stir-frying to smell the aroma; then the mutton is simmered for 20 minutes under the temperature of 120 to 160 degrees; edible tree fungus, winter bamboo shoots, pure mungbean sheet jelly, salt, cooking wine and pepper powders are added in, and the simmering is continued for 10 minutes; aromatic vinegar, coriander and sesame oil are added in after the mutton is out of the pan, and then the mutton can be eaten. The making method retains the unique aroma of the mutton, adds with the tasty of the mutton, keeps the tender meat quality, and has the efficacies of invigorating pulse as well as improving appetite, enriching yin as well as nourishing kidney, refreshing people and invigorating Qi, and improving the health.
Description
The present invention relates to a kind of method of making food, especially about the preparation method of mutton food.
Mutton is the very high food of a kind of nutritive value, is always promoted by China people and likes.The cartridge bags that adopt to remove the smell of mutton of mutton, increased mouthfeel more when a lot of restaurants processed mutton, but the mutton taste that processes like this mostly is various Chinese medicines mixing flavors, lost the fragrance of mutton itself.
The object of the present invention is to provide the preparation method of the peppery mutton in a kind of west, do not use cartridge bag with this method, with natural food preparation taste, keep the distinctive fragrance of mutton, increased the deliciousness of mutton, the delicacy that has kept meat, the often edible appetizing of promoting blood circulation, enriching yin and nourishing kidney, the tonifying Qi of refreshing oneself, the effect that improves the health.
The preparation method of mutton provided by the present invention comprises:
Major ingredient: 1 kilogram of fresh little ram das Beinfleisch, 2 of sheep back bones, half of old chicken, half of old duck, 1 kilogram of old chicken, duck soup.
Auxiliary material: 3 of pure green bean starch sheets, water-swollen auricularia 150 grams, water are sent out winter bamboo shoot 150 grams, shallot 100 grams, ginger 100 grams, caraway 50 grams are done sharp green pepper 100 grams, pepper powder 100 grams, salad oil 100 grams, salt 25 grams, aromatic vinegar 50 grams, sesame oil 25 grams, anistree 50 grams, cooking wine 25 grams.
Processing method:
(1) earlier with new fresh mutton, gigot bone, old chicken, old duck clean up with clear water, the water of dehematizing.Shallot is cut into the long section of 5cm, and ginger is cut into slices standby.
(2) with new fresh mutton, gigot bone, chicken, old duck under 100-150 ° of temperature digestion 8-12 hour, mutton 8-9 pulled out when ripe, and the soup that sieves is standby.
(3) with the mutton segment, stir-fry perfume (or spice) before stewing with onion parts, ginger splices, chilli, anise after, add long-used soup, under 120-160 ° of temperature, stewed 20 minutes slowly.
(4) add auricularia auriculajudae, winter bamboo shoot, pure green bean starch sheet, salt, cooking wine, pepper powder continues to stew 10 minutes, and the back that takes the dish out of the pot adds aromatic vinegar, caraway, sesame oil is edible.
Claims (3)
1, a kind of method of making of mutton is characterized in that processing method:
(1) earlier with new fresh mutton, gigot bone, old chicken, old duck clean up with clear water, the water of dehematizing.Shallot is cut into the long section of 5cm, and ginger is cut into slices standby.
(2) with new fresh mutton, gigot bone, chicken, old duck under 100-150 ° of temperature digestion 8-12 hour, mutton 8-9 pulled out when ripe, and the soup that sieves is standby.
(3) with the mutton segment, stir-fry perfume (or spice) before stewing with onion parts, ginger splices, chilli, anise after, add long-used soup, under 120-160 ° of temperature, stewed 20 minutes slowly.
(4) add auricularia auriculajudae, winter bamboo shoot, pure green bean starch sheet, salt, cooking wine, pepper powder continues to stew 10 minutes, and the back that takes the dish out of the pot adds aromatic vinegar, caraway, sesame oil is edible.
2, the method for the making of right 1 described mutton is characterized in that major ingredient is 1 kilogram of a fresh little ram das Beinfleisch, 2 of sheep back bones, half of old chicken, half of old duck, 1 kilogram of old chicken, duck soup.
3, the method for the making of right 1 described mutton is characterized in that auxiliary material is 3 of pure green bean starch sheets, water-swollen auricularia 150 grams, water is sent out winter bamboo shoot 150 grams, shallot 100 grams, ginger 100 grams, caraway 50 grams are done sharp green pepper 100 grams, pepper powder 100 grams, salad oil 100 grams, salt 25 grams, aromatic vinegar 50 grams, sesame oil 25 grams, anistree 50 grams, cooking wine 25 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100494580A CN101253996A (en) | 2008-04-02 | 2008-04-02 | Preparation method of hotpot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100494580A CN101253996A (en) | 2008-04-02 | 2008-04-02 | Preparation method of hotpot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101253996A true CN101253996A (en) | 2008-09-03 |
Family
ID=39889385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100494580A Pending CN101253996A (en) | 2008-04-02 | 2008-04-02 | Preparation method of hotpot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101253996A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2452250C1 (en) * | 2011-02-18 | 2012-06-10 | Олег Иванович Квасенков | Method for production of "mutton goulash" preserves |
| CN105876523A (en) * | 2014-12-23 | 2016-08-24 | 杨春梅 | Health preserving soup and preparation thereof |
| CN106901200A (en) * | 2016-12-31 | 2017-06-30 | 安徽省百益食品有限公司 | A kind of precious preparation method of sheep braised in soy sauce |
-
2008
- 2008-04-02 CN CNA2008100494580A patent/CN101253996A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2452250C1 (en) * | 2011-02-18 | 2012-06-10 | Олег Иванович Квасенков | Method for production of "mutton goulash" preserves |
| CN105876523A (en) * | 2014-12-23 | 2016-08-24 | 杨春梅 | Health preserving soup and preparation thereof |
| CN106901200A (en) * | 2016-12-31 | 2017-06-30 | 安徽省百益食品有限公司 | A kind of precious preparation method of sheep braised in soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN102461938A (en) | Pickled cabbage and fillet soup | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN107751808A (en) | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof | |
| KR20110109318A (en) | The manufacturing method of smoked ham hocks kkakttugi | |
| CN101715972A (en) | Beggars chicken with Sichuan flavor | |
| CN104544179A (en) | Processing method of crispy spicy beef | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN101253996A (en) | Preparation method of hotpot | |
| CN101756291A (en) | Method for preparing wine preserved crab | |
| KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
| CN103549564A (en) | Convenient mutton soup and preparation method thereof | |
| CN110558489A (en) | preparation method of chicken feet with pickled peppers | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| CN101816438B (en) | Method for preparing stock soup fish | |
| CN106306612A (en) | Fish flesh bean curd skin rolls and manufacture method thereof | |
| CN105495155A (en) | Production method of stewed rice with beefsteak | |
| KR100655818B1 (en) | A splint bone and meat a recipe | |
| CN102028247A (en) | Soup mutton | |
| KR101293681B1 (en) | Slices Of Boiled Meat Using Pork Skin And Method For Manufacturing Of It | |
| CN102440410A (en) | Pickled mustard and tripe soup | |
| CN107890077A (en) | A kind of screw sauce and preparation method thereof | |
| CN107897856A (en) | A kind of lobster paste and preparation method thereof | |
| KR101424981B1 (en) | cutlassfish bibimbap and making method of it | |
| KR20140078153A (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080903 |