CN103892369A

CN103892369A - Green tea hot pot stock and preparation method thereof

Info

Publication number: CN103892369A
Application number: CN201410113051.5A
Authority: CN
Inventors: 陈筠
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-03-25
Filing date: 2014-03-25
Publication date: 2014-07-02

Abstract

The invention provides a green tea hot pot stock and a preparation method thereof. The green tea hot pot stock comprises the following raw materials in parts by weight: 10-15 parts of green tea leaves, 8-10 parts of mung beans, 5-7 parts of mushrooms, 6-8 parts of momordica grosvenori, 0.55-1.0 part of cooking wine, 0.15-0.85 part of chive, 0.55-1.25 parts of sliced ginger. The preparation method comprises the steps: frying the green tea leaves, the mung beans, the momordica grosvenori, the mushrooms, the ginger, the chive and cooking wine, boiling, striking and the like. Diabetics can eat the green tea hot pot stock safely, the body immunity can be improved, soup residues of the green tea hot pot stock can be repeatedly used, and the green tea hot pot stock is high in nutrition value, economical, practical, convenient to operate and good in mouth feel.

Description

At the bottom of a kind of green tea chafing dish soup and preparation method thereof

Technical field

The present invention relates to field at the bottom of chafing dish soup, relate to specifically at the bottom of a kind of green tea chafing dish soup and preparation method thereof.

Background technology

Chafing dish is as chinese tradition cuisines, always lasting for a long time, and the chafing dish pattern of China appears, hundred pot of thousand taste.

At the bottom of the soup of chafing dish, be " soul " of chafing dish, the chafing dish of any a uniqueness is realized its delicious food and unique at the bottom of all can having differently flavoured soup, even if a lot of diabetics like chafing dish, also be to attempt easily, because of what be made as cost using the food materials of higher-value and loaded down with trivial details cooking methods often at the bottom of delicious and unique soup behind, when cannot realizing enjoyment chafing dish delicious food in sight, can accomplish not only nutritious, price economy is economical but also it is more convenient to operate.

Summary of the invention

The object of the invention is to for the deficiencies in the prior art,, provide at the bottom of a kind of green tea chafing dish soup and preparation method thereof, can allow diabetic feel at ease to eat, strengthen passive protective physical fitness, soup slag of the present invention can also repeatedly utilize, be of high nutritive value, economical and practical, easy to operate, mouthfeel is good.

Technical scheme of the present invention is: the raw material at the bottom of a kind of green tea chafing dish soup is to be formed by the material combination of following weight portion proportioning: wherein green tea 10-15 part, mung bean 8-10 part, mushroom 5-7 part, Momordica grosvenori 6-8 part, cooking wine 0. 55 11. and 0 part, chive 0. 15 10. 85 parts, ginger slice 0. 55 11. 25 parts.

Raw material at the bottom of green tea chafing dish soup of the present invention is to be formed by the material combination of following preferential weight portion proportioning: wherein 12 parts of green teas, 9 parts, mung bean, 6 parts, mushroom, 7 parts of Momordica grosvenoris, cooking wine 0. 75 parts, chive 0. and 55 parts, ginger slice 0. 85 parts.

Preparation method at the bottom of described a kind of green tea chafing dish soup, specifically comprises that following making step is: (1) raw material is prepared: by green tea, and mung bean, Momordica grosvenori, mushroom, ginger, chive, cooking wine is got ready; (2) fry: in pot, drain the oil, by mung bean, Momordica grosvenori, mushroom is poured in pot after mixing together with green tea, ginger slice, cooking wine, chive, and quick-fried, till fried dry; (3) put into little water, just the water surface is crossed raw material, carries out infusion, when (4) water boils dry a little, beats with maul, is hammered into shape broken pulp to road raw material; (5) pour Ban Guoshui into, carry out infusion; (6) soup, slag separate: soup is filtered by filter, slag is contained in the filter of filter opening; (7) again beat: beat slag with waddy, again beat pulp, allow and starch into soup; (8) allow soup infusion again.

In described step (1), with clear water by mung bean, Momordica grosvenori, mushroom surface clean is clean, Momordica grosvenori is broken into fritter, mushroom chopping, by ginger section, is cut the long section of 5 one 7cm by chive.

The described described infusion time of step (5) is half an hour.

Raw material of the present invention is all on the books in Chinese medicine voluminous dictionary and articles for daily use.

Wherein green tea proves there is good health-care effect through long-term scientific experimentation, can prevent malignant tumour and heart disease, and can improve autoimmune function, and it is good for health that what diabetes patient was suitable drink green tea.

Momordica grosvenori is the perennial liana of Curcurbitaceae, be described as " angle fruit " by people, its leaf heart, dioecism, summer-flowering, seed in autumn, the traditional Chinese medical science, with its fruit medicine, contains the medicinal ingredients such as mogroside, several amino acids and vitamin, cures mainly lung heat phlegm-fire cough, sphagitis, tonsillitis, acute gastritis, constipation etc., Momordica grosvenori is widely used as sweetener because its sugariness is high, heat is low, and Chang Zuowei overweight people and diabetic substitute sugar.

Mung bean is a kind of pulse family, Papillionoideae Vigna plant, originates in India, Burma area, and generally plant East Asia various countries now, and also there are a small amount of plantation in Africa, Europe, the U.S., and the states such as China, Burma are main mung bean exported countrys.Seed and stem are extensively eaten, and mung bean has another name called Semen phaseoli radiati, gain the name, in China's cultivation history of existing two over thousands of years because its color is dark green.The merit of mung bean heat-clearing is at skin, and the merit of removing toxic substances is at meat, and sweet mung bean soup is clear heat beverage in standing summer of family, clear heat appetizing, and all-ages, traditional mung bean products has mung bean cake, green gram wine, green bean starch sheet etc.

Mushroom, has another name called mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, is the fructification of Pleurotaceae plant mushroom, mushroom is second-biggest-in-the-world edible mushroom, and one of Ye Shi China special product, at the title of among the people have " mountain delicacy ", it is a kind of fungi being grown on timber, delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation, it is sweet that mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste, and property is flat, cure mainly anorexia, weak breath is weak.

The invention has the beneficial effects as follows: at the bottom of green tea chafing dish soup of the present invention, cost is low, be of high nutritive value, easy to use, mainly using green tea as main material, Momordica grosvenori, mung bean, as auxiliary material, has retained the natural fragrance in green tea, realize again nutritious feature easy to use, and soup slag can, through repeatedly beaing, retain its nutritional labeling to the full extent, make soup bottom note and food oiliness, of a specified duration is not minded, nutritious, can be that overweight people and diabetic feel at ease to use chafing dish cuisines.

Detailed description of the invention

Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but is not limitation of the present invention.

Embodiment 1: the raw material at the bottom of a kind of green tea chafing dish soup is to be formed by the material combination of following weight portion proportioning: wherein green tea 10-15 part, mung bean 8-10 part, mushroom 5-7 part, Momordica grosvenori 6-8 part, cooking wine 0. 55 11. 0 part, chive 0. 15 10. 85 parts, ginger slice 0. 55 11. 25 parts.

A preparation method at the bottom of green tea chafing dish soup, specifically comprises that following making step is: (1) raw material is prepared: by green tea, and mung bean, Momordica grosvenori, mushroom, ginger, chive, cooking wine is got ready; Wherein with clear water by mung bean, Momordica grosvenori, mushroom surface clean is clean, Momordica grosvenori is broken into fritter, mushroom chopping, by ginger section, is cut the long section of 5 one 7cm by chive.

(2) fry: in pot, drain the oil, by mung bean, Momordica grosvenori, mushroom is poured in pot after mixing together with green tea, ginger slice, cooking wine, chive, and quick-fried, till fried dry; (3) put into little water, just the water surface is crossed raw material, carries out infusion, when (4) water boils dry a little, beats with maul, is hammered into shape broken pulp to road raw material; (5) pour Ban Guoshui into, carry out infusion half an hour; (6) soup, slag separate: soup is filtered by filter, slag is contained in the filter of filter opening; (7) again beat: beat slag with waddy, again beat pulp, allow and starch into soup; (8) allow soup infusion again.

Raw material at the bottom of 2 one kinds of green tea chafing dish soup of embodiment is to be formed by the material combination of following weight portion proportioning: wherein 15 parts of green teas, 10 parts, mung bean, 7 parts, mushroom, 8 parts of Momordica grosvenoris, cooking wine 1. 0 part, chive 0. and 85 parts, ginger slice 1. 25 parts.

A preparation method at the bottom of green tea chafing dish soup, specifically comprises that making step is with embodiment 1.

Raw material at the bottom of embodiment 3 green tea chafing dish of the present invention soup is to be formed by the material combination of following weight portion proportioning: wherein 12 parts of green teas, 9 parts, mung bean, 6 parts, mushroom, 7 parts of Momordica grosvenoris, cooking wine 0. 75 parts, chive 0. and 55 parts, ginger slice 0. 85 parts.

Claims

1. at the bottom of a green and green tea chafing dish soup, it is characterized in that: the raw material at the bottom of its green tea chafing dish soup is to be formed by the material combination of following weight portion proportioning: wherein green tea 10-15 part, mung bean 8-10 part, mushroom 5-7 part, Momordica grosvenori 6-8 part, cooking wine 0. 55 11. 0 part, chive 0. 15 10. 85 parts, ginger slice 0. 55 11. 25 parts.

2. according at the bottom of a kind of green tea chafing dish soup described in claim 1, it is characterized in that the raw material at the bottom of its green tea chafing dish soup is to be formed by the material combination of following preferential weight portion proportioning: wherein 12 parts of green teas, 9 parts, mung bean, 6 parts, mushroom, 7 parts of Momordica grosvenoris, cooking wine 0. 75 parts, chive 0. 55 parts, ginger slice 0. 85 parts.

3. according to the preparation method at the bottom of a kind of green tea chafing dish soup described in claim 1, it is characterized in that comprising that following making step is: (1) raw material is prepared: by green tea, mung bean, Momordica grosvenori, mushroom, ginger, chive, cooking wine is got ready; (2) fry: in pot, drain the oil, by mung bean, Momordica grosvenori, mushroom is poured in pot after mixing together with green tea, ginger slice, cooking wine, chive, and quick-fried, till fried dry; (3) put into little water, just the water surface is crossed raw material, carries out infusion, when (4) water boils dry a little, beats with maul, is hammered into shape broken pulp to road raw material; (5) pour Ban Guoshui into, carry out infusion; (6) soup, slag separate: soup is filtered by filter, slag is contained in the filter of filter opening; (7) again beat: beat slag with waddy, again beat pulp, allow and starch into soup; (8) allow soup infusion again.

4. the preparation method at the bottom of a kind of green tea chafing dish soup according to claim 3, is characterized in that: in described step (1), with clear water by mung bean, Momordica grosvenori, mushroom surface clean is clean, and Momordica grosvenori is broken into fritter, mushroom chopping, by ginger section, cuts the long section of 5 one 7cm by chive.

5. the preparation method at the bottom of a kind of green tea chafing dish soup according to claim 3, is characterized in that: the described described infusion time of step (5) is half an hour.