CN103027325A - Preparation method for special hot and sour rice noodles - Google Patents
Preparation method for special hot and sour rice noodles Download PDFInfo
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- CN103027325A CN103027325A CN2011102997158A CN201110299715A CN103027325A CN 103027325 A CN103027325 A CN 103027325A CN 2011102997158 A CN2011102997158 A CN 2011102997158A CN 201110299715 A CN201110299715 A CN 201110299715A CN 103027325 A CN103027325 A CN 103027325A
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Abstract
The invention discloses a preparation method for special hot and sour rice noodles. According to the preparation method disclosed by the invention, the special hot and sour rice noodles are prepared by taking selected sweet potato meal as a main ingredient through adding various ingredients through elaborately cooking the selected sweet potato meal in first-class base soup. The preparation method for the special hot and sour rice noodles aims to overcome the preparation defect that a traditional preparation method for the special hot and sour rice noodles is excessively streamlined and has the characteristics that the preparation process is unique, and made dishes are soft and moist, smooth, tasty and refreshing and pleasant.
Description
Technical field
The present invention is a kind of preparation method of characteristic Hot and Sour Rice Noodles, belongs to food processing preparation method technical field.
Background technology
Hot and Sour Rice Noodles are a kind of characteristic snacks, because of its spicy bright fragrant, batching is abundant and very popular.Be rich in the mineral matters such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium in the Hot and Sour Rice Noodles major ingredient vermicelli, also have in the batching and contain abundant nutritive value.Although at present relatively variation of the cooking methods of Hot and Sour Rice Noodles is all than simple coarse.
The objective of the invention is to adopt soup of the first-class end in order to overcome too this making shortcoming of streamlined of existing Hot and Sour Rice Noodles preparation method, add multiple batching, meticulously boiling, become vegetable soft and moist soft, tasty and refreshing pleasant.
Summary of the invention
The objective of the invention is to realize by following technical solution.
The present invention cooks major ingredient by selected sweet potato powder, adds multiple batching, adopts soup of the first-class end, and boiling forms meticulously;
(1) the batching prescription is: sweet potato vermicelli 350 grams, leg of pork bone 500 grams, chicken frame 300 grams, water 1000 grams, pea point 15 grams, ripe peanut end 20 grams, bean sprouts 20 grams, hot pickled mustard tube end 15 grams, Sheep's-parsley end 20 grams, onion parts 50 grams, 10 of garlic grains, Chinese prickly ash 40 grams, green onion end 20 grams, bruised ginger 15 grams, garlic end 20 grams, soy sauce 20 grams, mature vinegar 30 grams, capsicum 10 grams, chilli oil 30 grams, sesame oil 10 grams, vegetable oil 30 grams, pepper powder 10 grams, chickens' extract 5 grams, salt 35 grams, sesame 10 grams.
(2) processing technology of Hot and Sour Rice Noodles:
Process processing according to following technique:
Stew soup-fry and expect-boil powder-seasoning.
The specific embodiment
1, stews soup.With leg of pork bone 500 grams, chicken frame 300 grams are put into pot, add onion parts 50 grams, 10 of garlic grains, and Chinese prickly ash 30 grams, salt 30 grams add water 1000 grams, turn little fire after big fire is boiled and boil 2 hours, become end soup for subsequent use.
2, fry material.Pour vegetable oil 30 grams in the pot into and burn to eighty per cant heat, put into capsicum 10 grams, Chinese prickly ash 10 grams, stir-fry added pea point 15 grams after 30 seconds, ripe peanut end 20 grams, bean sprouts 20 grams, hot pickled mustard tube end 15 grams were fried about 1 minute, put into bowl for subsequent use as batching.
3, boil powder.Sweet potato vermicelli 350 grams are put into pot, add poach and opened approximately 3 minutes.
4, seasoning.Get end soup 500 grams, big fire is boiled, and pours in the bowl, put into sweet potato vermicelli 350 grams, add the good batching of frying, pour again soy sauce 20 grams into, mature vinegar 30 grams, salt 5 grams sprinkle green onion end 20 grams, bruised ginger 15 grams, garlic end 20 grams, pepper powder 10 grams, sesame 10 grams, upper pouring chilli oil 30 grams, sesame oil 10 grams, stirring is edible.
Claims (2)
1. the preparation method of characteristic Hot and Sour Rice Noodles is characterized in that cooking major ingredient by selected sweet potato powder, adds multiple batching, adopts soup of the first-class end, and boiling forms meticulously;
The batching prescription is: the batching prescription is: sweet potato vermicelli 350 grams, leg of pork bone 500 grams, chicken frame 300 grams, water 1000 grams, pea point 15 grams, ripe peanut end 20 grams, bean sprouts 20 grams, hot pickled mustard tube end 15 grams, Sheep's-parsley end 20 grams, onion parts 50 grams, 10 of garlic grains, Chinese prickly ash 40 grams, green onion end 20 grams, bruised ginger 15 grams, garlic end 20 grams, soy sauce 20 grams, mature vinegar 30 grams, capsicum 10 grams, chilli oil 30 grams, sesame oil 10 grams, vegetable oil 30 grams, pepper powder 10 grams, chickens' extract 5 grams, salt 35 grams, sesame 10 grams.
2. the processing technology of Hot and Sour Rice Noodles:
Process processing according to following technique:
Stew soup-fry and expect-boil powder-seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102997158A CN103027325A (en) | 2011-10-09 | 2011-10-09 | Preparation method for special hot and sour rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102997158A CN103027325A (en) | 2011-10-09 | 2011-10-09 | Preparation method for special hot and sour rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103027325A true CN103027325A (en) | 2013-04-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102997158A Pending CN103027325A (en) | 2011-10-09 | 2011-10-09 | Preparation method for special hot and sour rice noodles |
Country Status (1)
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| CN (1) | CN103027325A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859323A (en) * | 2014-04-09 | 2014-06-18 | 陈斌 | Hot and sour rice noodles |
| CN104207059A (en) * | 2014-09-28 | 2014-12-17 | 蒋艳玲 | Cooking process of cold mixed spicy and sour rice noodles with agaric |
| CN104687073A (en) * | 2015-03-24 | 2015-06-10 | 蒋俊 | Method for making shredded meat and pickled Chinese cabbage noodles |
| CN105962316A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Pickled vegetable hot and sour rice noodles and preparation method thereof |
| CN106072363A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Hot and Sour Rice Noodles flavoring agent |
| CN109077275A (en) * | 2018-08-24 | 2018-12-25 | 湖州美果汇食品有限公司 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
-
2011
- 2011-10-09 CN CN2011102997158A patent/CN103027325A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859323A (en) * | 2014-04-09 | 2014-06-18 | 陈斌 | Hot and sour rice noodles |
| CN104207059A (en) * | 2014-09-28 | 2014-12-17 | 蒋艳玲 | Cooking process of cold mixed spicy and sour rice noodles with agaric |
| CN104687073A (en) * | 2015-03-24 | 2015-06-10 | 蒋俊 | Method for making shredded meat and pickled Chinese cabbage noodles |
| CN105962316A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Pickled vegetable hot and sour rice noodles and preparation method thereof |
| CN106072363A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Hot and Sour Rice Noodles flavoring agent |
| CN109077275A (en) * | 2018-08-24 | 2018-12-25 | 湖州美果汇食品有限公司 | A kind of Hot and Sour Rice Noodles ingredient and preparation method 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 |
Application publication date: 20130410 |