CN104126671A - Flavored mulberry bean curd steamed stuffed bun - Google Patents

Abstract

A flavored mulberry bean curd steamed stuffed bun is provided. A steamed stuffed bun stuffing is composed of the following raw materials in parts by weight (kg): 90-100 of bean curd, 4-5 of red yeast rice, 1-2 of endothelium corneum gigeriae galli, 1-1.3 of codonopsis pilosula, 0.8-1 of fructus amomi, 1-2 of amomum tsao-ko, 1-2 of clove, 3-4 of sweet potato, 10-15 of goose meat, 2-4 of fennel, 2-3 of illicium verum, 4-5 of cardamine bean sprouts, 2-3 of dried vegetables, 3-4 of shiitake mushroom, 3-4 of extruded soybean, 2-3 of mulberry, 2-3 of a pig blood powder, 1-2 of fish meal, 3-4 of a nutrition additive, and a proper amount of salt and water. The bean curd steamed stuffed bun is lubricous and delicious, and is comprehensive in nutrition; the added mulberry can improve skin blood supply, nourishes skin, has the effects of making the skin white and tender and blackening hair, and also can delay senility; and the bean curd steamed stuffed bun also contains various Chinese herbal ingredients, and can reach efficacies of invigorating spleen and supplementing qi, invigorating blood circulation and warming middle-jiao, promoting qi circulation and invigorating stomach with regular consumption.

Description

A kind of local flavor mulberries bean curd bag

Technical field

The invention belongs to food processing technology field, relate to a kind of bean curd bag, relate in particular to a kind of local flavor mulberries bean curd bag and preparation method thereof.

Background technology

Along with improving constantly of living standard, people are no longer confined to the single condition that meets taste to the requirement of steamed stuffed bun, but facing to delicious, be of high nutritive value and regulate the target balanced development of physical function.

Summary of the invention

The object of the invention is to make up the deficiencies in the prior art, a kind of local flavor mulberries bean curd bag and preparation method thereof is provided.

The technical solution adopted in the present invention is:

A local flavor mulberries bean curd bag, steamed stuffed bun stuffing is comprised of the raw material of following weight portion:

Bean curd 90-100, red yeast rice 4-5, the membrane of a chicken's gizzard 1-2, Radix Codonopsis 1-1.3, fructus amomi 0.8-1, tsaoko 1-2, cloves 1-2, sweet potato 3-4, goose 10-15, fennel seeds 2-4, Chinese anise 2-3, crack rice bud dish 4-5, dry vegetalbe 2-3, mushroom 3-4, expanded soybean 3-4, mulberries 2-3, pig blood meal 2-3, fish meal 1-2, nourishing additive agent 3-4, salt, water are appropriate;

Described nourishing additive agent is made by the raw material of following weight portion: Paper mulberry Fruit 1-2, sanchi flower 2-3, Chinese goldthread leaf 2-2.5, soya bean 4-5, cactus 3-3.5, mung bean sprouts 4-5, smoked jujube 8-9, pork liver 10-12

Preparation method is: (1) adds 4-5 water big fire doubly by Paper mulberry Fruit, sanchi flower, lemon grass (Cymbopogon citratus), Chinese goldthread leaf, smoked jujube and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;

(2) soya bean, mung bean sprouts are added to making beating behind water soaking 20-30 minute of twice, filter cleaner, obtains juice;

(3) cactus, pork liver are cut into in small, broken bits being uniformly mixed into stone roller alms bowl and are ground into mud shape, pour nutrient solution and juice into, be stirred to and mix, little fire is endured cream post-drying and is clayed into power, both

The preparation method of local flavor mulberries bean curd bag according to claim 1, is characterized in that comprising the following steps:

(1) the membrane of a chicken's gizzard, fructus amomi, tsaoko, cloves, fennel seeds, Chinese anise are added to 4-5 water doubly, charcoal fire decocts 1-2 hour, and filter cleaner, obtains liquid, and will crack rice bud dish and dry vegetalbe are poured in liquid and soaked after 4-5 hour and blend; Mulberries are squeezed the juice standby;

(2) expanded soybean and red yeast rice are put into water and soaked after 4-5 hour and take out and break into juice, add pig blood meal and fish meal and become mud shape, pour into after stir-frying 3-4 minute in pot and pour mulberry juice into, the stewing mulberries beans rice sauce that takes the dish out of the pot after 4-5 processed minute to obtain of little fire;

(3) smash into mud shape after sweet potato is cooked, get mushroom and dice and admix in sweet potato mud; By goose section, both sides enter food steamer boiling after evenly dipping in mushroom sweet potato mud, are stirred in that to be extruded into together meat grain standby again after cooking;

(4) fry after bean curd being cut into the broken fourth of iblet size, after taking-up, pour step (1) gained medicine liquid mixture and step (2) gained mulberries beans rice sauce into and fully mix with each raw material of residue steamed stuffed bun stuffing;

(5) the local flavor mulberries bean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.

Beneficial effect of the present invention is:

Bean curd bag of the present invention is lubricated good to eat, comprehensive nutrition, and the mulberries that add have the supply of the skin blood of improvement, and nutrition skin makes the effect of delicate and black of skin, and can delay senility; The present invention also contains multiple medicinal herb components, often ediblely can reach strengthening the spleen and replenishing qi, invigorates blood circulation in temperature, the effect of promoting the circulation of qi stomach invigorating.

The specific embodiment

A local flavor mulberries bean curd bag, steamed stuffed bun stuffing by following weight portion (kilogram) raw material form:

Bean curd 90, red yeast rice 4, the membrane of a chicken's gizzard 1, Radix Codonopsis 1, fructus amomi 0.8, tsaoko 1, cloves 1, sweet potato 3, goose 10, fennel seeds 2, Chinese anise 2, the bud dish 4 of cracking rice, dry vegetalbe 2, mushroom 3, expanded soybean 3, mulberries 2, pig blood meal 2, fish meal 1, nourishing additive agent 3, salt, water are appropriate;

Described nourishing additive agent by following weight portion (kilogram) raw material make: Paper mulberry Fruit 1, sanchi flower 2, Chinese goldthread leaf 2, soya bean 4, cactus 3, mung bean sprouts 4, smoked jujube 8, pork liver 10

Preparation method is: (1) adds the water big fire of 4 times by Paper mulberry Fruit, sanchi flower, lemon grass (Cymbopogon citratus), Chinese goldthread leaf, smoked jujube and decocts 40 minutes, and press filtration is removed slag, and obtains nutrient solution;

(2) water soaking that soya bean, mung bean sprouts is added to twice was pulled an oar after 20 minutes, and filter cleaner, obtains juice;

(3) cactus, pork liver are cut into in small, broken bits being uniformly mixed into stone roller alms bowl and are ground into mud shape, pour nutrient solution and juice into, be stirred to and mix, little fire is endured cream post-drying and is clayed into power, both

The preparation method of local flavor mulberries bean curd bag according to claim 1, is characterized in that comprising the following steps:

(1) the membrane of a chicken's gizzard, fructus amomi, tsaoko, cloves, fennel seeds, Chinese anise are added to the water of 4 times, charcoal fire decocts 1 hour, and filter cleaner, obtains liquid, and will crack rice bud dish and dry vegetalbe are poured in liquid and soaked after 4 hours and blend; Mulberries are squeezed the juice standby;

(2) expanded soybean and red yeast rice are put into water and soaked after 4 hours and take out and break into juice, add pig blood meal and fish meal and become mud shape, pour into after stir-frying 3 minutes in pot and pour mulberry juice into, the stewing system of the little fire mulberries beans rice sauce that takes the dish out of the pot to obtain after 4 minutes;

(3) smash into mud shape after sweet potato is cooked, get mushroom and dice and admix in sweet potato mud; By goose section, both sides enter food steamer boiling after evenly dipping in mushroom sweet potato mud, are stirred in that to be extruded into together meat grain standby again after cooking;

(4) fry after bean curd being cut into the broken fourth of iblet size, after taking-up, pour step (1) gained medicine liquid mixture and step (2) gained mulberries beans rice sauce into and fully mix with each raw material of residue steamed stuffed bun stuffing;

(5) the local flavor mulberries bean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.

Claims (2)

1. a local flavor mulberries bean curd bag, is characterized in that steamed stuffed bun stuffing is comprised of the raw material of following weight portion:

Bean curd 90-100, red yeast rice 4-5, the membrane of a chicken's gizzard 1-2, Radix Codonopsis 1-1.3, fructus amomi 0.8-1, tsaoko 1-2, cloves 1-2, sweet potato 3-4, goose 10-15, fennel seeds 2-4, Chinese anise 2-3, crack rice bud dish 4-5, dry vegetalbe 2-3, mushroom 3-4, expanded soybean 3-4, mulberries 2-3, pig blood meal 2-3, fish meal 1-2, nourishing additive agent 3-4, salt, water are appropriate;

Described nourishing additive agent is made by the raw material of following weight portion: Paper mulberry Fruit 1-2, sanchi flower 2-3, Chinese goldthread leaf 2-2.5, soya bean 4-5, cactus 3-3.5, mung bean sprouts 4-5, smoked jujube 8-9, pork liver 10-12

Preparation method is: (1) adds 4-5 water big fire doubly by Paper mulberry Fruit, sanchi flower, lemon grass (Cymbopogon citratus), Chinese goldthread leaf, smoked jujube and decocts 40-45 minute, and press filtration is removed slag, and obtains nutrient solution;

(2) soya bean, mung bean sprouts are added to making beating behind water soaking 20-30 minute of twice, filter cleaner, obtains juice;

(3) cactus, pork liver are cut into in small, broken bits being uniformly mixed into stone roller alms bowl and are ground into mud shape, pour nutrient solution and juice into, be stirred to and mix, little fire is endured cream post-drying and is clayed into power, both.

2. the preparation method of local flavor mulberries bean curd bag according to claim 1, is characterized in that comprising the following steps:

(1) the membrane of a chicken's gizzard, fructus amomi, tsaoko, cloves, fennel seeds, Chinese anise are added to 4-5 water doubly, charcoal fire decocts 1-2 hour, and filter cleaner, obtains liquid, and will crack rice bud dish and dry vegetalbe are poured in liquid and soaked after 4-5 hour and blend; Mulberries are squeezed the juice standby;

(2) expanded soybean and red yeast rice are put into water and soaked after 4-5 hour and take out and break into juice, add pig blood meal and fish meal and become mud shape, pour into after stir-frying 3-4 minute in pot and pour mulberry juice into, the stewing mulberries beans rice sauce that takes the dish out of the pot after 4-5 processed minute to obtain of little fire;

(3) smash into mud shape after sweet potato is cooked, get mushroom and dice and admix in sweet potato mud; By goose section, both sides enter food steamer boiling after evenly dipping in mushroom sweet potato mud, are stirred in that to be extruded into together meat grain standby again after cooking;

(4) fry after bean curd being cut into the broken fourth of iblet size, after taking-up, pour step (1) gained medicine liquid mixture and step (2) gained mulberries beans rice sauce into and fully mix with each raw material of residue steamed stuffed bun stuffing;

(5) the local flavor mulberries bean curd steamed stuffed bun stuffing making is wrapped in the middle of steamed bun skin making, make steamed stuffed bun.