CN101756254A - Method for making stewed cowhells - Google Patents
Method for making stewed cowhells Download PDFInfo
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- CN101756254A CN101756254A CN200810194600A CN200810194600A CN101756254A CN 101756254 A CN101756254 A CN 101756254A CN 200810194600 A CN200810194600 A CN 200810194600A CN 200810194600 A CN200810194600 A CN 200810194600A CN 101756254 A CN101756254 A CN 101756254A
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- cowhells
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Abstract
The invention relates to a method for making stewed cowhells, which mainly comprises the ratio of raw materials and ingredients and the making process, and is characterized in that the raw materials comprise fresh cowhells (two boxes), green onions, ginger and garlic, and the ingredients comprise Wang Shouyi thirteen-spices, soy sauce and cooking wine; the making processes are as follows: (1) the cowhells is washed and cut into granules, and is boiled and washed again by water; (2) no oil is put in a pan, a little wine is put in the pan and the cowhells is fried at a medium temperature and is taken out of the pan until the surface of the cowhells is slightly burnt; (3) the green onions, ginger blocks and the garlic are fried with the oil from the fried cowhells and are scooped out to be used; (4) a little oil is put in the pan, rock sugar is used for producing sugar color, and then the green onions, the ginger and the garlic as well as the cowhells are put in the pan together; and (5), the wine, the soy sauce, the thirteen-spices ( right amount) are poured and water is put to be stewed for 30 minutes with a pressure cooker (firstly 20 minutes at a high temperature, and then 10 minutes at a low temperature). The stewed coehells is soft, delicious and fragrant and has bright color.
Description
Technical field
The present invention relates to a kind of preparation method of dish, exactly disclose a kind of preparation method of stewed cowhells.
Background technology
Along with improving constantly of people's living standard, also more and more higher to the requirement of diet, some traditional dish can not satisfy people's living needs.The preparation method of a kind of stewed cowhells disclosed by the invention is exactly in order to satisfy people's demand.
Summary of the invention
A kind of preparation method of stewed cowhells mainly comprises: the kind proportioning and the manufacture craft of raw material, seasoning matter; It is characterized in that: raw material comprise fresh Cowhells (two boxes), shallot, ginger and the head of garlic; Seasoning matter is: the king keeps justice 13 perfume (or spice), soy sauce, cooking wine; Manufacturing process is: (1) Cowhells is cleaned, and cuts into dices.Behind the mire water, can clean once more by warm water again; (2) do not drain the oil in the pot, put a little wine moderate heat and do to fry Cowhells and play pot to surperficial little Jiao; (3) oil that utilizes the stir-fry Cowhells to go out shovels shallot, ginger piece, head of garlic stir-fry perfume (or spice) out stand-by; (4) put a little oil in the pot, play fried sugar, again green onion and Cowhells are together put into pot with rock sugar; (5) pouring wine, soy sauce, 13 perfume (or spice) (in right amount) into discharges water and stewes 30 minutes (big fire in preceding 20 minutes, back 10 minutes little fire) with pressure cooker and play pot.It is soft good to eat to burn the Cowhells that, lovely luster, and giving off a strong fragrance assails the nostrils.
Implementation process
Further specify technology characteristics of the present invention below in conjunction with embodiment,
1) Cowhells is cleaned, and cuts into dices.Behind the blanching, clean once more with warm water
2) do not drain the oil in the pot, put a little wine moderate heat and do to fry Cowhells and play pot to surperficial little Jiao
3) oil that utilizes the stir-fry Cowhells to go out shovels shallot, ginger piece, head of garlic stir-fry perfume (or spice) out stand-by
4) put a little oil in the pot, play fried sugar, again green onion and Cowhells are together put into pot with rock sugar
5) pouring wine, soy sauce, 13 perfume (or spice) (in right amount) into discharges water and stewes 30 minutes (big fire in preceding 20 minutes, back 10 minutes little fire) with pressure cooker and play pot.
Claims (1)
1. the preparation method of a stewed cowhells mainly comprises: the kind proportioning and the manufacture craft of raw material, seasoning matter; It is characterized in that: raw material comprise fresh Cowhells (two boxes), shallot, ginger and the head of garlic; Seasoning matter is: the king keeps justice 13 perfume (or spice), soy sauce, cooking wine; Manufacturing process is: (1) Cowhells is cleaned, and cuts into dices; Behind the mire water, can clean once more by warm water again; (2) do not drain the oil in the pot, put a little wine moderate heat and do to fry Cowhells and play pot to surperficial little Jiao; (3) oil that utilizes the stir-fry Cowhells to go out shovels shallot, ginger piece, head of garlic stir-fry perfume (or spice) out stand-by; (4) put a little oil in the pot, play fried sugar, again green onion and Cowhells are together put into pot with rock sugar; (5) pour wine, soy sauce, 13 perfume (or spice) (in right amount) into and discharge water and stew 30 minutes (big fire in preceding 20 minutes, back 10 minutes little fire) with pressure cooker and play pot, it is soft good to eat to burn the Cowhells that, lovely luster, and giving off a strong fragrance assails the nostrils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810194600A CN101756254A (en) | 2008-11-14 | 2008-11-14 | Method for making stewed cowhells |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810194600A CN101756254A (en) | 2008-11-14 | 2008-11-14 | Method for making stewed cowhells |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101756254A true CN101756254A (en) | 2010-06-30 |
Family
ID=42487759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810194600A Pending CN101756254A (en) | 2008-11-14 | 2008-11-14 | Method for making stewed cowhells |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101756254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907943A (en) * | 2014-03-25 | 2014-07-09 | 雷泉 | Preparation method of hot and sour crispy beef tendon and product thereof |
-
2008
- 2008-11-14 CN CN200810194600A patent/CN101756254A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907943A (en) * | 2014-03-25 | 2014-07-09 | 雷泉 | Preparation method of hot and sour crispy beef tendon and product thereof |
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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 |
Open date: 20100630 |