CN103504332A - Steamed young chicken with chili sauce and its making process - Google Patents
Steamed young chicken with chili sauce and its making process Download PDFInfo
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- CN103504332A CN103504332A CN201210206668.2A CN201210206668A CN103504332A CN 103504332 A CN103504332 A CN 103504332A CN 201210206668 A CN201210206668 A CN 201210206668A CN 103504332 A CN103504332 A CN 103504332A
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- steamed
- young chicken
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 6
- 235000015067 sauces Nutrition 0.000 title abstract 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 210000003296 saliva Anatomy 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 239000000341 volatile oil Substances 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 230000008901 benefit Effects 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 230000002950 deficient Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 230000009469 supplementation Effects 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 39
- 241000207961 Sesamum Species 0.000 description 9
- 241000722363 Piper Species 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 210000002808 connective tissue Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a steamed young chicken with chili sauce and its making process. The steamed young chicken with chili sauce is made by mixing of the following raw materials and seasonings by weight: raw materials: 950-1000g of a net young chicken, 25-28g of sesame seeds; and seasonings: 24-26g of garlic cloves, 8-10g of scallion segments, 8-10g of ginger flakes, 8-10g of star anise, 8-10g of Chinese prickly ash, 8-10g of pepper, 8-10g of mashed garlic, 8-10g of monosodium glutamate, 8-10g of white sugar, 8-10g of peanut butter, 8-10g of Shaoxing wine, 8-10g of soy sauce, 8-10g of aged vinegar, 8-10g of zanthoxylum oil, 5-8g of refined salt, and 5-8g of red oil. The steamed young chicken with chili sauce and its making process provided by the invention have the advantages of low development cost, convenience and practicability, and repeatable implementation in industry. The required equipment is simple, and the process is easy to master by general staff. The steamed young chicken with chili sauce not only has a delicious taste, but also is rich in nutrition, and has the efficacy of deficiency tonifying and qi and blood replenishing. With sweet and warm properties, the sesame seeds can nourish stomach, tonify spleen, and strengthen physique. The materials can be matched together into a dish to supplement deficient kidney and benefit spleen and stomach. Thus, the steamed young chicken with chili sauce is a health care dish for body building and supplementation of healthy people.
Description
Technical field
The present invention relates to a kind of chicken meat food and manufacture craft thereof, especially a kind of saliva young chicken and manufacture craft thereof.
Background technology
At present, the nutritional labeling of chicken is mainly protein, and next is only fat, microorganism and mineral matter etc.And more containing protein in the meat of young chicken, few containing protein in the meat of old chicken.This is that the main component of chicken is protein, so the meat of chick is of high nutritive value because of 60% left and right of the chicken percentage of liveweight of chick.Moreover the Rou Lihan elastic connective tissue of chick is few, so easily by the digestive organs of human body, absorbed.Virgin chick meat is after boiling, and chicken fiber is just separated, becomes delicate, soft agreeable to the taste, and 40% left and right of the chicken of old chicken a percentage of liveweight, most fat and elastic connective tissue.Elastic connective tissue is a kind of water insoluble elastin laminin matter, and strong but pliable in texture being difficult for chews, and can become the colloid of insolubility, the part that can only be absorbed by the body seldom after 160 degree thermophilic digestions; On existing market, the way of young chicken is varied, but because its operating process is complicated, and because cook or investor's technology is conservative, causes the way of young chicken to be unsuitable for industrially manufacturing and maybe can not repeat to implement; The uncertain factors such as technology, creation of depending on cook unduly cause repeating implementing and inapplicable industrially application; Saliva young chicken should become the common food that various crowds enjoy, and becomes as the moderns' such as the instant noodles popular food, and its manufacture craft should be disclosed in the common people, and society just can improve like this.
Summary of the invention
The object of the invention is to provide a kind of saliva young chicken and the manufacture craft thereof that a kind of development cost is lower, convenient and practical, industrially can repeat enforcement.Not only required equipment is simple, and general personnel also easily grasp.
For solving as above-mentioned technical problem, technical scheme of the present invention is:
This saliva young chicken, is mixed by raw material, the condiment of following weight proportion:
Raw material: 1 clean chicken 950-1000 gram, sesame 25-28 gram.
Condiment: garlic clove 24-26 gram, onion parts, ginger splices, anise, Chinese prickly ash, pepper, mashed garlic, monosodium glutamate, white sugar, peanut butter, Shaoxing rice wine, soy sauce, mature vinegar, each 8-10 gram of Zanthoxylum essential oil, refined salt 5-8 gram, chilli oil 5-8 gram.
This saliva young chicken manufacture craft, comprises the steps:
1. by the garlic clove peeling of 24-26 gram, clean, be placed on people and mash into Rong, add a little refined salt to mix thoroughly;
2. the sesame of 25-28 gram is cleaned, drained moisture, put into clean pot and fry, put into dish and dry in the air cool;
3. the clean chicken of 950-1000 gram is removed to crop, internal organ, cut chicken point and shank, washing clean it up;
4. in pot, add clear water to boil, put into chicken and scald and scald to remove watery blood, pull out;
5. put into cold water basin and soak 8-10 minute, drag for and drain moisture;
6. chicken is put into basin, adds anise, Chinese prickly ash, ginger splices, onion parts, pepper each 8-10 gram to mix thoroughly;
7. add again each 8-10 gram Shaoxing rice wine, 5-8 gram refined salt and proper amount of clear water to mix thoroughly, pickle tasty, take out to clean;
8. put into jorum, upper drawer steams 20-30 minute with very hot oven, and taking-up is dried in the air cool, enters refrigerator cold-storage;
9. clean chicken is taken out, and cuts into stick, puts into bowl, puts into peanut butter, white sugar is slightly mixed;
10. add 5-8 gram of chilli oil, garlic solvent, soy sauce, monosodium glutamate, mature vinegar, Zanthoxylum essential oil each 8-10 gram to mix thoroughly, sprinkle the sesame of 25-28 gram.
Beneficial effect:
The present invention be a kind of development cost lower, convenient and practical, industrially can repeat to implement a kind of saliva young chicken and manufacture craft thereof.Not only required equipment is simple, and general personnel also easily grasp; Saliva young chicken is not only delicious in taste, and nutritious, has the effect of qi-restoratives win, replenishing qi and blood.Sesame is sweet in flavor and warm in property, has the effect of nourishing stomach and spleen, strong physique, and collocation is made into dish together, and can kidney tonifying empty, beneficial taste be that Healthy People is kept fit the health care dish of complement.
The specific embodiment
The freezing chicken buying from the market, understands some strange taste bringing from freezer, affects into the taste of dish.Family can first mix thoroughly with ginger juice and soak 5 minutes before hotting plate chicken, just can play the bright effect of returning, and strange taste can remove.
Embodiment 1:
Raw material: 950 grams of 1 clean chickens, 25 grams of sesames.
Condiment: 24 grams of garlic cloves, respectively 8 grams of onion parts, ginger splices, anise, Chinese prickly ash, pepper, mashed garlic, monosodium glutamate, white sugar, peanut butter, Shaoxing rice wine, soy sauce, mature vinegar, Zanthoxylum essential oils, 5 grams of refined salt, 5 grams of chilli oil.
Manufacture craft comprises the steps:
1. by the garlic clove peeling of 24 grams, clean, be placed on people and mash into Rong, add a little refined salt to mix thoroughly;
2. the sesame of 25 grams is cleaned, drained moisture, put into clean pot and fry, put into dish and dry in the air cool;
3. the clean chicken of 950 grams is removed to crop, internal organ, cut chicken point and shank, washing clean it up;
4. in pot, add clear water to boil, put into chicken and scald and scald to remove watery blood, pull out;
5. put into cold water basin and soak 8 minutes, drag for and drain moisture;
6. chicken is put into basin, adds each 8 grams of anises, Chinese prickly ash, ginger splices, onion parts, pepper to mix thoroughly;
7. add again each 8 grams of Shaoxing rice wine, 5 grams of refined salt and proper amount of clear water to mix thoroughly, pickle tasty, take out and clean;
8. put into jorum, upper drawer steams 20 minutes with very hot oven, and taking-up is dried in the air cool, enters refrigerator cold-storage;
9. clean chicken is taken out, and cuts into stick, puts into bowl, puts into peanut butter, white sugar is slightly mixed;
10. add each 8 grams of 5 grams of chilli oil, garlic solvent, soy sauce, monosodium glutamate, mature vinegar, Zanthoxylum essential oil to mix thoroughly, sprinkle the sesame of 25 grams.
Embodiment 2:
Raw material: 1000 grams of 1 clean chickens, 28 grams of sesames.
Condiment: 26 grams of garlic cloves, respectively 10 grams of onion parts, ginger splices, anise, Chinese prickly ash, pepper, mashed garlic, monosodium glutamate, white sugar, peanut butter, Shaoxing rice wine, soy sauce, mature vinegar, Zanthoxylum essential oils, 8 grams of refined salt, 8 grams of chilli oil.
Manufacture craft comprises the steps:
1. by the garlic clove peeling of 26 grams, clean, be placed on people and mash into Rong, add a little refined salt to mix thoroughly;
2. the sesame of 28 grams is cleaned, drained moisture, put into clean pot and fry, put into dish and dry in the air cool;
3. the clean chicken of 1000 grams is removed to crop, internal organ, cut chicken point and shank, washing clean it up;
4. in pot, add clear water to boil, put into chicken and scald and scald to remove watery blood, pull out;
5. put into cold water basin and soak 10 minutes, drag for and drain moisture;
6. chicken is put into basin, adds each 10 grams of anises, Chinese prickly ash, ginger splices, onion parts, pepper to mix thoroughly;
7. add again each 10 grams of Shaoxing rice wine, 5-8 gram refined salt and proper amount of clear water to mix thoroughly, pickle tasty, take out and clean;
8. put into jorum, upper drawer steams 30 minutes with very hot oven, and taking-up is dried in the air cool, enters refrigerator cold-storage;
9. clean chicken is taken out, and cuts into stick, puts into bowl, puts into peanut butter, white sugar is slightly mixed;
10. add each 10 grams of 8 grams of chilli oil, garlic solvent, soy sauce, monosodium glutamate, mature vinegar, Zanthoxylum essential oil to mix thoroughly, sprinkle the sesame of 28 grams.
Claims (2)
1. a saliva young chicken, is characterized in that: raw material, condiment by following weight proportion mix:
Raw material: 1 clean chicken 950-1000 gram, sesame 25-28 gram.
Condiment: garlic clove 24-26 gram, onion parts, ginger splices, anise, Chinese prickly ash, pepper, mashed garlic, monosodium glutamate, white sugar, peanut butter, Shaoxing rice wine, soy sauce, mature vinegar, each 8-10 gram of Zanthoxylum essential oil, refined salt 5-8 gram, chilli oil 5-8 gram.
2. a saliva young chicken manufacture craft, its feature comprises the steps:
1. by the garlic clove peeling of 24-26 gram, clean, be placed on people and mash into Rong, add a little refined salt to mix thoroughly;
2. the sesame of 25-28 gram is cleaned, drained moisture, put into clean pot and fry, put into dish and dry in the air cool;
3. the clean chicken of 950-1000 gram is removed to crop, internal organ, cut chicken point and shank, washing clean it up;
4. in pot, add clear water to boil, put into chicken and scald and scald to remove watery blood, pull out;
5. put into cold water basin and soak 8-10 minute, drag for and drain moisture;
6. chicken is put into basin, adds anise, Chinese prickly ash, ginger splices, onion parts, pepper each 8-10 gram to mix thoroughly;
7. add again each 8-10 gram Shaoxing rice wine, 5-8 gram refined salt and proper amount of clear water to mix thoroughly, pickle tasty, take out to clean;
8. put into jorum, upper drawer steams 20-30 minute with very hot oven, and taking-up is dried in the air cool, enters refrigerator cold-storage;
9. clean chicken is taken out, and cuts into stick, puts into bowl, puts into peanut butter, white sugar is slightly mixed;
10. add 5-8 gram of chilli oil, garlic solvent, soy sauce, monosodium glutamate, mature vinegar, Zanthoxylum essential oil each 8-10 gram to mix thoroughly, sprinkle the sesame of 25-28 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210206668.2A CN103504332A (en) | 2012-06-20 | 2012-06-20 | Steamed young chicken with chili sauce and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210206668.2A CN103504332A (en) | 2012-06-20 | 2012-06-20 | Steamed young chicken with chili sauce and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504332A true CN103504332A (en) | 2014-01-15 |
Family
ID=49888188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210206668.2A Pending CN103504332A (en) | 2012-06-20 | 2012-06-20 | Steamed young chicken with chili sauce and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504332A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639248A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning |
| CN105876471A (en) * | 2014-11-20 | 2016-08-24 | 梁京林 | Processing and manufacturing method of special garlic flavored chickens |
| CN108740820A (en) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | One kind is cold to eat chicken point food making method |
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN115381038A (en) * | 2022-09-01 | 2022-11-25 | 绵阳市三台县杨二嫂餐饮服务有限责任公司 | Ginger juice spicy chicken and making process thereof |
-
2012
- 2012-06-20 CN CN201210206668.2A patent/CN103504332A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876471A (en) * | 2014-11-20 | 2016-08-24 | 梁京林 | Processing and manufacturing method of special garlic flavored chickens |
| CN105639248A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning |
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
| CN108740820A (en) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | One kind is cold to eat chicken point food making method |
| CN115381038A (en) * | 2022-09-01 | 2022-11-25 | 绵阳市三台县杨二嫂餐饮服务有限责任公司 | Ginger juice spicy chicken and making process thereof |
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Application publication date: 20140115 |