CN103519073A - 雪衣蛋饺 - Google Patents

雪衣蛋饺 Download PDF

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Publication number
CN103519073A
CN103519073A CN201210225247.4A CN201210225247A CN103519073A CN 103519073 A CN103519073 A CN 103519073A CN 201210225247 A CN201210225247 A CN 201210225247A CN 103519073 A CN103519073 A CN 103519073A
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China
Prior art keywords
grams
egg
dumplings
snow
starch
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CN201210225247.4A
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English (en)
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张团和
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Individual
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Individual
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Priority to CN201210225247.4A priority Critical patent/CN103519073A/zh
Publication of CN103519073A publication Critical patent/CN103519073A/zh
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    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及食品制作领域，公开一种雪衣蛋饺的制作方法，它是由蛋清4个、鸡蛋2个、肉馅150克、海米10克、火腿10克、香葱3克、猪油50克、淀粉50克、绍酒10克、香油3克、花椒面2克、味素1克、精盐5克、酱油5克、面粉10克、葱2克、姜3克制成，是一种简单易做的家常主食，味道鲜美，外形美观，营养丰富，香味浓郁，深受广大食客的喜爱。

Description

雪衣蛋饺
技术领域
本发明涉及食品技术领域，特别是涉及一种雪衣蛋饺的制作方法。
背景技术
饺子，是我国汉族的特色传统食品。饺子源于古代的角子。饺子原名“娇耳”，相传是我国医圣张仲景首先发明的，距今已有一千八百多年的历史了。是深受中国汉族人民喜爱的传统特色食品，又称水饺，是中国北方民间的主食和地方小吃，也是年节食品。有一句民谣叫“大寒小寒，吃饺子过年。”饺子多用面皮包馅水煮而成。随着人民生活水平越来越高，饺子有了很多种做法，除了水饺、还有蒸饺、煎饺、炸饺。鸡蛋因其营养丰富，在饺子馅中经常使用，但是，如果在饺子皮上用上鸡蛋的一部分，不仅可以使饺子的口味变得更好，另外在外观上也比较美观。用猪肉做主要原料，海米、火腿做配菜，制作出的品相好、营养价值高、外形美观的饺子，是餐桌上一道比较受到人们喜爱的主食。
发明内容
本发明的目的是提供味道鲜美，外形美观，营养丰富，香味浓郁的一种的雪衣蛋饺制作方法。
本发明的目的是采用以下技术方案实现的，雪衣蛋饺的配方为蛋清4个、鸡蛋2个、肉馅150克、海米10克、火腿10克、香葱3克、猪油50克、淀粉50克、绍酒10克、香油3克、花椒面2克、味素1克、精盐5克、酱油5克、面粉10克、葱2克、姜3克。
具体实施方式
1、先将海米洗净剁碎放入肉馅，加葱姜末、精盐、酱油、花椒面、味素、香油和少许湿淀粉，搅拌均匀。
2、大勺放适量底油烧热，用鸡蛋和少许淀粉搅匀，摊成蛋皮，然后用3.3厘米宽的口杯，扣成圆蛋饺子皮20个。
3、将调好的肉馅按数包成饺子，再薄薄滚层面粉。
4、把蛋清进行搅拌，使其成为蛋泡糊。
5、大勺放宽猪油，烧至四成熟时，把蛋饺在蛋泡糊中沾后下勺，火不需太急，慢慢炸透，在不沾油的一面，撒上香葱叶和火腿末，炸透后，摆放盘中。

Claims (6)

1.本发明提供的一种雪衣蛋饺的制作方法，其特征在于是由以下物料制成：蛋清4个、鸡蛋2个、肉馅150克、海米10克、火腿10克、香葱3克、猪油50克、淀粉50克、绍酒10克、香油3克、花椒面2克、味素1克、精盐5克、酱油5克、面粉10克、葱2克、姜3克。
2.先将海米洗净剁碎放入肉馅，加葱姜末、精盐、酱油、花椒面、味素、香油和少许湿淀粉，搅拌均匀。
3.大勺放适量底油烧热，用鸡蛋和少许淀粉搅匀，摊成蛋皮，然后用3.3厘米宽的口杯，扣成圆蛋饺子皮20个。
4.将调好的肉馅按数包成饺子，再薄薄滚层面粉。
5.把蛋清进行搅拌，使其成为蛋泡糊。
6.大勺放宽猪油，烧至四成熟时，把蛋饺在蛋泡糊中沾后下勺，火不需太急，慢慢炸透，在不沾油的一面，撒上香葱叶和火腿末，炸透后，摆放盘中。
CN201210225247.4A 2012-07-03 2012-07-03 雪衣蛋饺 Pending CN103519073A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210225247.4A CN103519073A (zh) 2012-07-03 2012-07-03 雪衣蛋饺

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210225247.4A CN103519073A (zh) 2012-07-03 2012-07-03 雪衣蛋饺

Publications (1)

Publication Number Publication Date
CN103519073A true CN103519073A (zh) 2014-01-22

Family

ID=49921711

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210225247.4A Pending CN103519073A (zh) 2012-07-03 2012-07-03 雪衣蛋饺

Country Status (1)

Country Link
CN (1) CN103519073A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110679859A (zh) * 2019-09-24 2020-01-14 江苏华伯食品发展有限公司 一种蛋饺的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110679859A (zh) * 2019-09-24 2020-01-14 江苏华伯食品发展有限公司 一种蛋饺的制作方法

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Application publication date: 20140122