CN104757441A - Formula and cooking method of stuffed balsam pear - Google Patents
Formula and cooking method of stuffed balsam pear Download PDFInfo
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- CN104757441A CN104757441A CN201410004157.1A CN201410004157A CN104757441A CN 104757441 A CN104757441 A CN 104757441A CN 201410004157 A CN201410004157 A CN 201410004157A CN 104757441 A CN104757441 A CN 104757441A
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- balsam pear
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Abstract
The invention discloses a formula and a cooking method of stuffed balsam pear. The method comprises the steps of preparing raw materials, chopping to make a stuffing, segmenting, stuffing balsam pear, boiling, and starching. The stuffed balsam pear made through the method according to the formula is convenient to cook, and has specific stuffed balsam pear taste and rich flavor.
Description
Technical field
The invention belongs to human lives and need food cooking class, relate to formula and the cooking methods of a kind of balsam pear wine.
Background technology
Many people like melon of bearing hardships and make, and because balsam pear is fatty killer, effectively can hinder the absorption of fat, and meat made by balsam pear, fish nourishing fat-reducing is neglected neither.Effect of balsam pear clearing heat and detoxicating, Appetizing spleen-tonifying in addition.Containing various nutriment in balsam pear fruit, the edible part of every hectogram is containing 0.9 gram, protein, 0.2 gram, fat, carbohydrate 3.2 grams, cellulose 1.1 grams, carrotene 0.08 milligram, Cobastab
10.07 milligram, Cobastab
20.04 milligram, vitamin C 84 milligrams, be one the highest containing L-sorbose in melon vegetables, in vegetables, be only second to capsicum.In tender fruit, glucoside content is high, bitter, and along with fruit maturation, glucoside is decomposed, and bitter taste is thin out, many edible tender fruits.Meat is tender and crisp, and bitter taste is moderate, and delicate fragrance is good to eat, stir-fries and eats, cooks, boils in a covered pot over a slow fire food, cold and dressed with sauce, pickles, beverage.Pharmaceutically improving a poor appetite, improving eyesight, aid digestion, refreshing and detoxicating, diuresis and the curative effect such as treatment calf urine is sick.
Nature and flavor, Gui Jing: bitter, cold.Return spleen, stomach, the heart, Liver Channel.
Effect: heat-clearing is dispelled internal heat, removing toxic substances, improving eyesight, tonifying Qi benefit essence, quenches the thirst and relieves summer heat, control carbuncle.
Summary of the invention
The invention provides how a kind of balsam pear makes formula and cooking methods, facilitate and there is peculiar balsam pear and make taste, aromatic taste.
The technical scheme that the present invention takes is:
The process route that the present invention takes: raw material → chop filling → segment → stuffed bitter melon → boiling → thicken soup.
1, raw material: half girth of a garment pork 500 grams, grass carp meat (or other flesh of fish) 500 grams, 8, balsam pear, 500 grams, leek, chive 250 grams;
Auxiliary material: 1, egg, condiment salt 5 grams, 5 grams, soy sauce, bruised ginger 30 grams, light soy sauce 5 grams, 5 grams, oyster sauce, starch 5 grams, pepper powder 3 grams, white sugar 5 grams;
Butcher's meat material: salt 20 grams, green onion 40 grams, bruised ginger 50 grams, light soy sauce 20 grams, 1, egg, pepper powder 3 gram, meter two wine 50 grams, peanut oil 25 grams.
2, filling is chopped: pork, the flesh of fish chop filling, and leek, chive are cut into 0.5 centimetre one section, and add butcher's meat material and stir towards a direction, gradation adds proper amount of clear water, and continue to be stirred to energetically towards a direction, lid preservative film enters refrigerator cold-storage and pickles more than 1 hour.
3, segment: balsam pear is cleaned and is cut into one-inch section, cuts out middle flesh.
4, stuffed bitter melon: meat stuffing takes out and makes into balsam pear.
5, boiling: water is opened rear balsam pear is made and put into steamer, big fire boiling turns moderate heat after vapour and steams about 12 minutes.
6, thicken soup: steam the juice of stuffed bitter melon and pour frying pan into, adds after auxiliary material boils, calls in little water starch and boil to soup juice thickness, to water on steamed stuffed bitter melon i.e. edible.
Claims (7)
1. the invention discloses formula and cooking methods that a kind of balsam pear makes, by raw material, chop filling, segment, stuffed bitter melon, boiling, thicken soup forms.
2. the formula made of a kind of balsam pear and cooking methods according to claim 1, is characterized in that described raw material: raw material is half girth of a garment pork 500 grams, grass carp meat (or other flesh of fish) 500 grams, 8, balsam pear, 500 grams, leek, chive 250 grams;
Auxiliary material: 1, egg, condiment salt 5 grams, 5 grams, soy sauce, bruised ginger 30 grams, light soy sauce 5 grams, 5 grams, oyster sauce, starch 5 grams, pepper powder 3 grams, white sugar 5 grams;
Butcher's meat material: salt 20 grams, green onion 40 grams, bruised ginger 50 grams, light soy sauce 20 grams, 1, egg, pepper powder 3 gram, meter two wine 50 grams, peanut oil 25 grams.
3. the formula made of a kind of balsam pear and cooking methods according to claim 1, filling is chopped: pork, the flesh of fish chop filling described in it is characterized in that, leek, chive are cut into 0.5 centimetre one section, add butcher's meat material to stir towards a direction, gradation adds proper amount of clear water, continue to be stirred to energetically towards a direction, lid preservative film enters refrigerator cold-storage and pickles more than 1 hour.
4. the formula made of a kind of balsam pear and cooking methods according to claim 1, is characterized in that described segment: balsam pear is cleaned and is cut into one-inch section, cuts out middle flesh.
5. the formula made of a kind of balsam pear and cooking methods according to claim 1, is characterized in that described stuffed bitter melon: meat stuffing takes out and makes into balsam pear.
6. the formula made of a kind of balsam pear and cooking methods according to claim 1, is characterized in that described boiling: water is opened rear balsam pear is made and put into steamer, big fire boiling turns moderate heat after vapour and steams about 12 minutes.
7. the formula made of a kind of balsam pear and cooking methods according to claim 1, is characterized in that described thicken soup: the juice steaming stuffed bitter melon pours frying pan into, adds after auxiliary material boils, calls in little water starch and boil to soup juice thickness, to water on steamed stuffed bitter melon i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004157.1A CN104757441A (en) | 2014-01-05 | 2014-01-05 | Formula and cooking method of stuffed balsam pear |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004157.1A CN104757441A (en) | 2014-01-05 | 2014-01-05 | Formula and cooking method of stuffed balsam pear |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757441A true CN104757441A (en) | 2015-07-08 |
Family
ID=53639819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410004157.1A Pending CN104757441A (en) | 2014-01-05 | 2014-01-05 | Formula and cooking method of stuffed balsam pear |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757441A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174173A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of Fructus Momordicae charantiae braised pork |
| CN106261841A (en) * | 2016-08-08 | 2017-01-04 | 梁晓 | Meat formula made by a kind of new Fructus Momordicae charantiae |
-
2014
- 2014-01-05 CN CN201410004157.1A patent/CN104757441A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174173A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of Fructus Momordicae charantiae braised pork |
| CN106261841A (en) * | 2016-08-08 | 2017-01-04 | 梁晓 | Meat formula made by a kind of new Fructus Momordicae charantiae |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150708 |
|
| WD01 | Invention patent application deemed withdrawn after publication |