CN104705674A - Famous Hakka dish Shuanjiumentou with health function and cooking method thereof - Google Patents
Famous Hakka dish Shuanjiumentou with health function and cooking method thereof Download PDFInfo
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- CN104705674A CN104705674A CN201510135602.2A CN201510135602A CN104705674A CN 104705674 A CN104705674 A CN 104705674A CN 201510135602 A CN201510135602 A CN 201510135602A CN 104705674 A CN104705674 A CN 104705674A
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Abstract
The invention discloses a famous Hakka dish Shuanjiumentou with a health function and a cooking method thereof. The cooking method comprises the following steps: finely selecting meat of most fine nine parts of cattle which is killed at the moment as nine jiumentou materials, that is, omasum, cattle belly, beef omasum, oxtongue, beef chine, beef hearts, beef kidneys, beef intestines and beef livers, strictly and finely treating, rinsing in boiled Hakka watery wine prepared from schisandraceae, sarcandrahainanensis and litsea cubeba together, fishing out the materials after the watery wine in a pot is reboiled for 0.5-1.5 minutes, putting the materials into a disc, adding smashed ginger, chopped shallot stalk, fresh domestic lard oil, salt and aginomoto into the disc, and uniformly stirring, thereby obtaining the famous Hakka dish Shuanjiumentou which is fragrant in smell, capable of prompting the appetite, fresh and smooth and crispy, long-lasting in taste, fragrant and not greasy and long-lasting in attractiveness and has the health function.
Description
Technical field
The present invention relates to cooking skill field, especially relate to a kind of the Hakkas's famous dish with health care and rinse nine heads and cooking methods thereof.
Background technology
In the Hakkas's style of cooking, rinse the famous dish of nine Men Toushi the Hakkas one most local characteristic, smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat and do not mind.The cooking methods that nine heads are rinsed by the Hakkas mainly contains rinses method two kinds by chafing dish method with watery wine.
With the cooking methods of chafing dish nine heads be:
1, Omasum tripe is coated quick lime slightly to salt down a moment, rinse with clear water, after rinsing blinds tripe adventitia, be cut into strip; Under the beating of ox hair tripe cutter is several, peel off parietal layer casting skin and oil film, afterwards clean and cow tongue peak, sirloin, beef liver are thinly sliced; Ox kidney is cut into two panels, with flower cutter on OX-heart, ox peak tripe seize by force, is being cut into block.Below respectively expect, sabot is stand-by respectively;
2, beef is cleaned, be cut into several piece, put into pot, dried orange peel, fragrant rattan root, Chinese prickly ash, ginger splices bind up with gauze, put into by beef, in pot, add mountain spring water, very hot oven is hotted plate, when beef, flavour of a drug are immersed in the water into steamed beef soup, get soup to filter, twice-cooked stir-frying again, uses low baking temperature instead and simmers 3 hours, adds refined salt, monosodium glutamate, Shaoxing rice wine mix well stand-by;
When 3, serving, again filtered by the steamed beef soup simmered, contain into chafing dish, very hot oven boils, and ginger juice, sesame oil, satay thick chilli sauce, aromatic vinegar, caraway are loaded on little butterfly respectively, with each material precedency in the lump of sabot.Each one enjoys after rinsing in chafing dish under above-mentioned sabot material according to oneself liking.
The conventional culinary method of rinsing nine heads with watery wine is: boil → add and to add after nine head material → pot watery wine after carrying out strict fine processing seethe with excitement again after watery wine → watery wine boils putting into the fragrant rattan root of mountain spring water → put into → by mountain spring water in pot, nine heads is pulled out ginger that sabot → add in dish smashs to pieces, Bulbus Allii Fistulosi end, freshly to stir from fried lard, refined salt and monosodium glutamate.
, there is preparation, cooking time be long, loaded down with trivial details problem in existing traditional cooking methods with chafing dish nine heads; , there is the problem that fragrant is single, health care scope is little in existing traditional cooking methods rinsing nine heads with watery wine.
Summary of the invention
The object of the present invention is to provide a kind of smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, hundred eat a kind of the Hakkas famous dish of not minding, having health care and rinse nine heads and cooking methods thereof.
The object of the present invention is achieved like this: the meat at the selected ox just killed nine positions of most elite is with it for rinsing nine head material: Omasum tripe, ox honeybee tripe, ox hair tripe, cow tongue peak, sirloin, OX-heart, ox kidney, Roll, beef liver, after carrying out strict fine processing, join together and fragrant rattan root, goat ear, the fruit of a cubeb litsea tree boil together after the Hakkas's watery wine in rinse, after watery wine in pot seethes with excitement 0.5 ~ 1.5 minute again, pull nine heads out sabot, the ginger smashed to pieces is added in dish, Bulbus Allii Fistulosi end mud, fresh in fried lard, refined salt and monosodium glutamate stir, a dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat tempting a kind of the Hakkas's famous dish with health care of not minding rinses nine heads.
Nine described head material carry out strict fine processing by method below:
(A) after Omasum tripe cleans up, stick is become by the crosscut of blinds line, to increase fresh and crisp sense and aesthetic feeling;
(B), after ox honeybee tripe cleans up, the one side of honeybee shape is not being had anyhow to cut flower cutter on line, seize by force, then dice, to increase fresh and crisp sense and aesthetic feeling;
(C), after ox hair tripe cleans up, the one side of mao shape is not being had anyhow to cut flower cutter on line, seize by force, then dice, to increase fresh and crisp sense and aesthetic feeling;
(D), after cow tongue peak cleans up, remove the outer bast of tongue, crosscut flakiness, to increase fresh and tender sense;
(E), after sirloin cleans up, laterally bulk thin slice is mitered into, to increase fresh and tender sense by meat line;
(F), after OX-heart cleans up, laterally bulk thin slice is mitered into, to increase fresh and tender sense;
(G) after ox kidney cleans up, be half-and-half cut into two pieces, Ex-all inner white pipe meat, anyhow cut flower cutter on line, seize by force in kidney smooth outer surface, ox is dice again, disturbs stink to remove and increases fresh and tender sense and aesthetic feeling;
(H), after Roll cleans up, dice, to increase fresh and tender sense;
(I), after beef liver cleans up, Ex-all inner white pipe meat, thinly slices, to increase fresh and tender sense.
Described fragrant rattan root, goat ear, the fruit of a cubeb litsea tree carry out strict fine processing by method below:
(A) fragrant rattan root selects fresh root clean water clean, and pick up except after rotten root, old complaint, little part fractures into 20 ~ 60mm strip, and large part is mitered into the thin slice of 1 ~ 3mm;
(B) the goat ear goat ear herb clean water of selecting autumn Mo to gather is clean, and pick up except after rotten root, sick leaf, little part fractures into 20 ~ 60mm strip, and large part is mitered into the thin slice of 1 ~ 3mm;
(C) fruit of a cubeb litsea tree selects fruit clean water clean.
Described auxiliary material ginger, lard carry out strict fine processing by method below:
(A) local microspecies yellow ginger selected by ginger, totally removes ginger peel afterwards by clean water, claps broken with cutter; Bulbus Allii Fistulosi selects chive head white portion, totally removes Beancurd sheet afterwards by clean water, claps broken, with little cairn, ginger is pounded last mud together with Bulbus Allii Fistulosi with cutter;
(B) after lard selects anosis, fresh first-class leaf fat or pig fat meat to be cut into small pieces, in iron pan, little fire frying, adds a little refined salt and Semen Bulbus Allii, when leaf fat or pig fat meat fry into the golden yellow dregs of fat during frying, the dregs of fat are pulled out, lard is poured out in porcelain container stand-by.
The cooking methods that nine heads rinsed by the Hakkas's famous dish with health care is: in pot, put into the mountain spring water of 250 ~ 500g → put into the fragrant rattan root of 20 → 50g, 5 ~ 10g goat ear, 3 ~ 10g fruit of a cubeb litsea tree → mountain spring water is boiled 1 ~ 5 minute → add adds after in nine head material → pots after carrying out strict fine processing, watery wine seethes with excitement 0.5 ~ 1.5 minute again after watery wine → watery wine boils, nine heads are pulled out sabot → dish in add the ginger smashed to pieces, Bulbus Allii Fistulosi end mud, fresh in fried lard, refined salt and monosodium glutamate stir, a dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat tempting a kind of the Hakkas's famous dish with health care of not minding rinses nine heads.
Advantage of the present invention is: on existing traditional basis of rinsing the cooking methods of nine heads with watery wine, add and there is promoting blood circulation to remove blood stasis, wind-expelling pain-stopping health care, and there is the goat ear of light charming delicate fragrance and the fragrance of dish uniqueness can be given, the fruit of a cubeb litsea tree of the health care of expelling wind and clearing away cold can also be realized, make the Hakkas rinse nine first place dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat the tempting one do not minded there is health care.
Fragrant rattan root is a kind of perennial liana, and general growth is under vegetation woods the moon in great numbers, and root pogoniasis, has unique aromatic odor, fragrant thick but not greasy, is the first-class seasoning matter rinsing nine heads.More distinctive feature is, fragrant rattan root also have blood circulation and promoting silt, clearing and activating the channels and collaterals, dispel rheumatism, effect of appetite-stimulating indigestion-relieving benefit body complement.Fragrant rattan root herb all has medical value, but with the best results of root.The present invention selects the root of fragrant rattan root as rinsing wine material, to highlight its fragrant thick but not greasy tempting local flavor.
Goat ear is the herb of Chloranthaceae plant Sarcandra hainanensis, has light charming delicate fragrance.Promoting blood circulation to remove blood stasis, wind-expelling pain-stopping respond well.The present invention selects goat ear as rinsing wine material, can give people's positive sensations that A sweety scent assails the nostrils.
The fruit of a cubeb litsea tree is canella, is one of distinctive spice berry resource of China.Root, stem, leaf and fruit all can be used as medicine, and have expelling wind and clearing away cold, swelling and pain relieving effect.The present invention selects the fruit of the fruit of a cubeb litsea tree as rinsing wine material, can give the fragrance of dish uniqueness, can also realize the health care object of expelling wind and clearing away cold.
Because fragrant rattan root has blood circulation and promoting silt, clearing and activating the channels and collaterals, wind-dispelling and dehumidifying functions, goat ear has promoting blood circulation to remove blood stasis, wind-expelling pain-stopping function, and pregnant woman of the present invention can not enjoy, in order to avoid fetal abortion.
Detailed description of the invention
The meat at the selected ox just killed nine positions of most elite is with it for rinsing nine head material: Omasum tripe, ox honeybee tripe, ox hair tripe, cow tongue peak, sirloin, OX-heart, ox kidney, Roll, beef liver, after carrying out strict fine processing, join together and fragrant rattan root, goat ear, the fruit of a cubeb litsea tree boil together after the Hakkas from make watery wine in rinse, after watery wine in pot seethes with excitement 1 minute again, pull nine heads out sabot, the ginger smashed to pieces is added in dish, Bulbus Allii Fistulosi end mud, fresh in fried lard, refined salt and monosodium glutamate stir, a dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat tempting a kind of the Hakkas's famous dish with health care of not minding rinses nine heads.
Nine head material carry out strict fine processing by method below:
(A) after Omasum tripe cleans up, stick is become by the crosscut of blinds line, to increase fresh and crisp sense and aesthetic feeling;
(B), after ox honeybee tripe cleans up, the one side of honeybee shape is not being had anyhow to cut flower cutter on line, seize by force, then dice, to increase fresh and crisp sense and aesthetic feeling;
(C), after ox hair tripe cleans up, the one side of mao shape is not being had anyhow to cut flower cutter on line, seize by force, then dice, to increase fresh and crisp sense and aesthetic feeling;
(D), after cow tongue peak cleans up, remove the outer bast of tongue, crosscut flakiness, to increase fresh and tender sense;
(E), after sirloin cleans up, laterally bulk thin slice is mitered into, to increase fresh and tender sense by meat line;
(F), after OX-heart cleans up, laterally bulk thin slice is mitered into, to increase fresh and tender sense;
(G) after ox kidney cleans up, be half-and-half cut into two pieces, Ex-all inner white pipe meat, anyhow cut flower cutter on line, seize by force in kidney smooth outer surface, ox is dice again, disturbs stink to remove and increases fresh and tender sense and aesthetic feeling;
(H), after Roll cleans up, dice, to increase fresh and tender sense;
(I), after beef liver cleans up, Ex-all inner white pipe meat, thinly slices, to increase fresh and tender sense.
Fragrant rattan root, goat ear, the fruit of a cubeb litsea tree carry out strict fine processing by method below:
(A) fragrant rattan root selects fresh root clean water clean, and pick up except after rotten root, old complaint, little part fractures into 30mm strip, and large part is mitered into the thin slice of 2mm;
(B) the goat ear goat ear herb clean water of selecting autumn Mo to gather is clean, and pick up except after rotten root, sick leaf, little part fractures into 20mm strip, and large part is mitered into the thin slice of 2mm;
(C) fruit of a cubeb litsea tree selects fruit clean water clean.
Auxiliary material ginger, lard carry out strict fine processing by method below:
(A) local microspecies yellow ginger selected by ginger, totally removes ginger peel afterwards by clean water, claps broken with cutter; Bulbus Allii Fistulosi selects chive head white portion, totally removes Beancurd sheet afterwards by clean water, claps broken, with little cairn, ginger is pounded last mud together with Bulbus Allii Fistulosi with cutter;
(B) after lard selects anosis, fresh first-class leaf fat or pig fat meat to be cut into small pieces, in iron pan, little fire frying, adds a little refined salt and Semen Bulbus Allii, when leaf fat or pig fat meat fry into the golden yellow dregs of fat during frying, the dregs of fat are pulled out, lard is poured out in porcelain container stand-by.
The cooking methods that nine heads rinsed by the Hakkas's famous dish with health care is: in pot, put into the mountain spring water of 250g → put into the fragrant rattan root of 25g, 8g goat ear, the 4g fruit of a cubeb litsea tree → mountain spring water is boiled 2 minutes → add adds after in nine head material → pots after carrying out strict fine processing, watery wine seethes with excitement 1 minute again after watery wine → watery wine boils, nine heads are pulled out sabot → dish in add the ginger smashed to pieces, Bulbus Allii Fistulosi end mud, fresh in fried lard, refined salt and monosodium glutamate stir, a dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness hundred eat tempting a kind of the Hakkas's famous dish with health care of not minding and rinse nine heads.
Embodiment: a kind of the Hakkas's famous dish with health care rinses nine heads and cooking methods thereof, the meat at the selected ox just killed nine positions of most elite with it for rinsing nine head material 1000g, wherein:
Omasum tripe 100g,
Ox honeybee tripe 100g,
Ox hair tripe 100g,
Cow tongue peak 100g,
Sirloin 200g,
OX-heart 100g,
Ox kidney 100g,
Roll 100g,
Beef liver 100g,
For subsequent use through cleaning up, after meticulous cutter work;
Fragrant rattan root 25g, fractures into 30mm length,
Goat ear 8g, fractures into 20mm length
Fruit of a cubeb litsea tree fruit 4g,
For subsequent use after cleaning up;
Ginger 30g, removes ginger peel after wash clean, claps broken with cutter,
Bulbus Allii Fistulosi 20g, removes Beancurd sheet after wash clean, claps broken with cutter,
With little cairn, ginger is pounded last mud together with Bulbus Allii Fistulosi;
It is fresh in fried lard 50g,
Refined salt 20g,
Monosodium glutamate 15g,
Mountain spring water 250g,
Watery wine 1500g,
Get ready for subsequent use;
The cooking methods that nine heads rinsed by the Hakkas's famous dish with health care is: add after nine head material 1000g → pot watery wine after carrying out strict fine processing seethe with excitement 1 minute again after watery wine 1500g → watery wine boils putting into the mountain spring water of 250g → the put into fragrant rattan root of 25g, 8g goat ear, the 4g fruit of a cubeb litsea tree → mountain spring water is boiled 2 minutes → add in pot, nine heads is pulled out ginger end mud 30g, Bulbus Allii Fistulosi end mud 20g that sabot → add in dish smashs to pieces, freshly to stir from fried lard 50g, refined salt 20g and monosodium glutamate 15g.
Claims (5)
1. the Hakkas's famous dish with health care rinses nine heads and cooking methods thereof, it is characterized in that: the meat at the selected ox just killed nine positions of most elite is with it for rinsing nine head material: Omasum tripe, ox honeybee tripe, ox hair tripe, cow tongue peak, sirloin, OX-heart, ox kidney, Roll, beef liver, after carrying out strict fine processing, join together and fragrant rattan root, goat ear, the fruit of a cubeb litsea tree boil together after the Hakkas's watery wine in rinse, after watery wine in pot seethes with excitement 0.5 ~ 1.5 minute again, pull nine heads out sabot, the ginger smashed to pieces is added in dish, Bulbus Allii Fistulosi end, fresh in fried lard, refined salt and monosodium glutamate stir, a dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat tempting a kind of the Hakkas's famous dish with health care of not minding rinses nine heads.
2. a kind of the Hakkas's famous dish with health care according to claim 1 rinses nine heads and cooking methods thereof, it is characterized in that: nine head material carry out strict fine processing by method below:
(A) after Omasum tripe cleans up, stick is become by the crosscut of blinds line, to increase fresh and crisp sense and aesthetic feeling;
(B), after ox honeybee tripe cleans up, the one side of honeybee shape is not being had anyhow to cut flower cutter on line, seize by force, then dice, to increase fresh and crisp sense and aesthetic feeling;
(C), after ox hair tripe cleans up, the one side of mao shape is not being had anyhow to cut flower cutter on line, seize by force, then dice, to increase fresh and crisp sense and aesthetic feeling;
(D), after cow tongue peak cleans up, remove the outer bast of tongue, crosscut flakiness, to increase fresh and tender sense;
(E), after sirloin cleans up, laterally bulk thin slice is mitered into, to increase fresh and tender sense by meat line;
(F), after OX-heart cleans up, laterally bulk thin slice is mitered into, to increase fresh and tender sense;
(G) after ox kidney cleans up, be half-and-half cut into two pieces, Ex-all inner white pipe meat, anyhow cut flower cutter on line, seize by force in kidney smooth outer surface, ox is dice again, disturbs stink to remove and increases fresh and tender sense and aesthetic feeling;
(H), after Roll cleans up, dice, to increase fresh and tender sense;
(I), after beef liver cleans up, Ex-all inner white pipe meat, thinly slices, to increase fresh and tender sense.
3. a kind of the Hakkas's famous dish with health care according to claim 1 rinses nine heads and cooking methods thereof, it is characterized in that: fragrant rattan root, goat ear, the fruit of a cubeb litsea tree carry out strict fine processing by method below:
(A) fragrant rattan root selects fresh root clean water clean, and pick up except after rotten root, old complaint, little part fractures into 20 ~ 60mm strip, and large part is mitered into the thin slice of 1 ~ 3mm;
(B) the goat ear goat ear herb clean water of selecting autumn Mo to gather is clean, and pick up except after rotten root, sick leaf, little part fractures into 20 ~ 60mm strip, and large part is mitered into the thin slice of 1 ~ 3mm;
(C) fruit of a cubeb litsea tree selects fruit clean water clean.
4. a kind of the Hakkas's famous dish with health care according to claim 1 rinses nine heads and cooking methods thereof, it is characterized in that: auxiliary material ginger, lard carry out strict fine processing by method below:
(A) local microspecies yellow ginger selected by ginger, totally removes ginger peel afterwards by clean water, claps broken with cutter; Bulbus Allii Fistulosi selects chive head white portion, totally removes Beancurd sheet afterwards by clean water, claps broken, with little cairn, ginger is pounded last mud together with Bulbus Allii Fistulosi with cutter;
(B) after lard selects anosis, fresh first-class leaf fat or pig fat meat to be cut into small pieces, in iron pan, little fire frying, adds a little refined salt and Semen Bulbus Allii, when leaf fat or pig fat meat fry into the golden yellow dregs of fat during frying, the dregs of fat are pulled out, lard is poured out in porcelain container stand-by.
5. the cooking methods that nine heads rinsed by the Hakkas's famous dish with health care is: in pot, put into the mountain spring water of 250 ~ 500g → put into the fragrant rattan root of 20 → 50g, 5 ~ 10g goat ear, 3 ~ 10g fruit of a cubeb litsea tree → mountain spring water is boiled 1 ~ 5 minute → add adds after in nine head material → pots after carrying out strict fine processing, watery wine seethes with excitement 0.5 ~ 1.5 minute again after watery wine → watery wine boils, nine heads are pulled out sabot → dish in add the ginger smashed to pieces, Bulbus Allii Fistulosi end mud, fresh in fried lard, refined salt and monosodium glutamate stir, a dish smell delicate fragrance, stirring appetite, fresh smooth crisp, of puzzling aftertaste, delicate fragrance and oiliness, hundred eat tempting a kind of the Hakkas's famous dish with health care of not minding rinses nine heads.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146457A (en) * | 2015-10-29 | 2015-12-16 | 罗建华 | Spicy hotpot base flavoring with common jasminorange roots and processing method thereof |
| CN105249394A (en) * | 2015-10-29 | 2016-01-20 | 罗建华 | Fragrant and fresh material for chaffy dish with schisandra propinqua and processing method of fragrant and fresh material |
-
2015
- 2015-03-26 CN CN201510135602.2A patent/CN104705674A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146457A (en) * | 2015-10-29 | 2015-12-16 | 罗建华 | Spicy hotpot base flavoring with common jasminorange roots and processing method thereof |
| CN105249394A (en) * | 2015-10-29 | 2016-01-20 | 罗建华 | Fragrant and fresh material for chaffy dish with schisandra propinqua and processing method of fragrant and fresh material |
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Application publication date: 20150617 |