CN103125556A - Making method of yam pettitoes cake - Google Patents
Making method of yam pettitoes cake Download PDFInfo
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- CN103125556A CN103125556A CN2011103842972A CN201110384297A CN103125556A CN 103125556 A CN103125556 A CN 103125556A CN 2011103842972 A CN2011103842972 A CN 2011103842972A CN 201110384297 A CN201110384297 A CN 201110384297A CN 103125556 A CN103125556 A CN 103125556A
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- pig
- feet
- chinese yam
- yam
- pettitoes
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Abstract
The invention relates to a making method of a yam pettitoes cake. The making method comprises the steps of scalding pettitoes by boiling water; taking garlic bulbs to be fried to be in golden color; taking hot peppers and green onions to be chopped into segments for backup; adding yams, the green onions, garlic, rice wine and water to be manufactured to yam pettitoes marinade with soft fires in a marinating mode; adding the yam pettitoes marinade and soup-stoke to stir-fry until the marinade is reduced; and adding flour into the yam pettitoes marinade and the soup-stoke which are reduced to evenly rub to form to be in a block shape, and putting into an oven for baking so that the yam pettitoes cake can be eaten. The yam pettitoes cake made according to the making method is very convenient to carry and eat, taste is good, and nutrition does not lose.
Description
Technical field
The present invention relates to a kind of method for salting take the Chinese yam pig's feet as major ingredient, specifically a kind of way of Chinese yam pig's feet cake.
Background technology
The Chinese yam strengthening the spleen and stomach, aid digestion, nourishing kidney and replenishing pneuma, beneficial lung cough-relieving reduces blood sugar, applicable diabetic, abdominal distension, valetudinarian, invalid, patients with chronic glomerulonephritis, long-term diarrhea person after being ill.Pig's feet is nutritious, delicious taste.It is not only dish commonly used, but also is excellent tonic product.According to the food nutrition analysis expert, contain protein 15.8g, fatty 26.3g, carbohydrate 1.7g in every 100g pig's feet.After also containing the proteolysis in nutriment, the especially pig's feets such as vitamin A, B, C and calcium, phosphorus, iron in pig's feet, the content of 11 seed amino acids such as the cystine that produces, arginine is all equally matched with bear's paw.People often cook it and stew at present, are inconvenient to carry edible.
Summary of the invention
The invention provides a kind of way of Chinese yam pig's feet cake, the Chinese yam pig's feet cake strengthening the spleen and stomach that this invention is made, aid digestion, replenish the required calcareous and collagen of health, delicious nutrition is not run off.
Concrete proportioning of the present invention: pig's feet 1000g, Chinese yam 500g, flour 500g, capsicum 5g, green onion 5g, garlic 5g, Basil 20g, sesame oil 10g, soup-stock 15g, water 1000cc, ginger 5g, rice wine 20g, sugared 30g.The proportioning accuracy of above-mentioned raw materials is that each raw material ± 10% is advisable.
Manufacture method of the present invention: 1. quick-boil boiling hot pig's feet with boiling water; Get the head of garlic fried to golden yellow; Get capsicum, the green onion segment is standby; 2. wash boiling water with Leng Shui Red and quick-boil pig's feet after scalding, and remove hair root.3. add Chinese yam, green onion, garlic, rice wine and water were made Chinese yam pig's feet thick gravy in 40 minutes with little fiery halogen; 4. another heat is one pot, adds sesame oil, puts into ginger splices, becomes Volume curved to ginger splices, then puts into capsicum section, onion parts, garlic; 5. add Chinese yam pig's feet thick gravy and soup-stock, Basil, stir to receiving juice; 6. will receive Chinese yam pig's feet soup-stock after juice and add flour to knead to make bulk, putting into that baking oven cooks after roasting is edible.
Beneficial effect: the seasoning Chinese yam pig's feet cake that this invention is made carries edible very convenient, and features good taste, and nutrition is not run off.
The specific embodiment
Embodiment 1:1. quick-boils with boiling water and scalds the 1000g pig's feet; Get the 5g head of garlic fried to golden yellow; Get capsicum 5g, green onion 5g segment is standby; 2. wash boiling water with Leng Shui Red and quick-boil pig's feet after scalding, and remove hair root.3. add Chinese yam 500g, green onion 5g, garlic 5g, 20g rice wine and 1000cc water were made Chinese yam pig's feet thick gravy in 40 minutes with little fiery halogen; 4. another heat is one pot, adds 10g sesame oil, puts into the 5g ginger splices, becomes Volume curved to ginger splices, then puts into capsicum section, onion parts, garlic; 5. add Chinese yam pig's feet thick gravy and soup-stock 15g, Basil 20g, stir to receiving juice; 6. will receive Chinese yam pig's feet soup-stock after juice and add 500g flour to knead to make bulk, putting into that baking oven cooks after roasting is edible.
Embodiment 2:1. quick-boils with boiling water and scalds the 2000g pig's feet; Get the 10g head of garlic fried to golden yellow; Get capsicum 10g, green onion 10g segment is standby; 2. wash boiling water with Leng Shui Red and quick-boil pig's feet after scalding, and remove hair root.3. add Chinese yam 1000g, green onion 10g, garlic 10g, 40g rice wine and 2000cc water are to make Chinese yam pig's feet thick gravy in little fiery halogen 50-60 minute; 4. another heat is one pot, adds 20g sesame oil, puts into the 10g ginger splices, becomes Volume curved to ginger splices, then puts into capsicum section, onion parts, garlic; 5. add Chinese yam pig's feet thick gravy and soup-stock 30g, Basil 40g, stir to receiving juice; 6. will receive Chinese yam pig's feet soup-stock after juice and add 1000g flour to knead to make bulk, putting into that baking oven cooks after roasting is edible.
Claims (2)
1. the way of Chinese yam pig's feet cake, concrete proportioning feature of the present invention is: pig's feet 1000g, Chinese yam 500g, flour 500g, capsicum 5g, green onion 5g, garlic 5g, Basil 20g, sesame oil 10g, soup-stock 15g, water 1000cc, ginger 5g, rice wine 20g, sugar 30g, the proportioning accuracy of above-mentioned raw materials for each raw material ± 10% be advisable.
2. the way of Chinese yam pig's feet cake according to claim 1, its manufacture method feature is: quick-boil boiling hot pig's feet with boiling water 1.; Get the head of garlic fried to golden yellow; Get capsicum, the green onion segment is standby; 2. wash boiling water with Leng Shui Red and quick-boil pig's feet after scalding, and remove hair root, 3. add Chinese yam, green onion, garlic, rice wine and water were made Chinese yam pig's feet thick gravy in 40 minutes with little fiery halogen; 4. another heat is one pot, adds sesame oil, puts into ginger splices, becomes Volume curved to ginger splices, then puts into capsicum section, onion parts, garlic; 5. add Chinese yam pig's feet thick gravy and soup-stock, Basil, stir to receiving juice; 6. will receive Chinese yam pig's feet soup-stock after juice and add flour to knead to make bulk, putting into that baking oven cooks after roasting is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103842972A CN103125556A (en) | 2011-11-28 | 2011-11-28 | Making method of yam pettitoes cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103842972A CN103125556A (en) | 2011-11-28 | 2011-11-28 | Making method of yam pettitoes cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103125556A true CN103125556A (en) | 2013-06-05 |
Family
ID=48486504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103842972A Pending CN103125556A (en) | 2011-11-28 | 2011-11-28 | Making method of yam pettitoes cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125556A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522123A (en) * | 2014-12-26 | 2015-04-22 | 邓敏 | Nourishing lily pigs' feet cake and processing method thereof |
| CN106234510A (en) * | 2016-07-28 | 2016-12-21 | 合肥吴复和食品有限公司 | A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake of constipation relieving |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253874A (en) * | 2008-03-28 | 2008-09-03 | 刘汉民 | Soup sesame seed cake |
| CN102177938A (en) * | 2011-04-16 | 2011-09-14 | 张志芳 | Meat pie and method for preparing same |
| CN102228262A (en) * | 2011-08-05 | 2011-11-02 | 卢建萍 | Method for preparing pig head pastry |
-
2011
- 2011-11-28 CN CN2011103842972A patent/CN103125556A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253874A (en) * | 2008-03-28 | 2008-09-03 | 刘汉民 | Soup sesame seed cake |
| CN102177938A (en) * | 2011-04-16 | 2011-09-14 | 张志芳 | Meat pie and method for preparing same |
| CN102228262A (en) * | 2011-08-05 | 2011-11-02 | 卢建萍 | Method for preparing pig head pastry |
Non-Patent Citations (2)
| Title |
|---|
| 吴景耀: "《面点技师》", 30 June 2003, 延边人民出版社 * |
| 曹冈: "《二十一世纪大众菜谱》", 31 May 2005, 内蒙古人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522123A (en) * | 2014-12-26 | 2015-04-22 | 邓敏 | Nourishing lily pigs' feet cake and processing method thereof |
| CN106234510A (en) * | 2016-07-28 | 2016-12-21 | 合肥吴复和食品有限公司 | A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake of constipation relieving |
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| 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 |
Application publication date: 20130605 |