CN104799354A - Wild soft-shelled turtle Chinese food containing chestnut and preparation method thereof - Google Patents

Abstract

The invention relates to a wild soft-shelled turtle Chinese food containing chestnut and a preparation method thereof. The wild soft-shelled turtle Chinese food containing chestnut is characterized by being prepared from the following raw materials in parts by weight (g): 500 to 550 g of wild soft-shelled turtle, 100 to 120 g of chestnut, 30 to 35 g of smoked plum, 5 to 7 g of rhizome of rehmannia, 10 to 13 g of escargots, 5 to 7 g of mint leaves, 30 to 35 g of hawthorn, 10 to 15 g of shredded ginger, 20 to 25 g of red dates, 10 to 13 g of table salt, 7 to 10 g of aromatic vinegar, 7 to 9 g of light soy sauce and 25 to 30 g of soy sauce for steamed fish. The wild soft-shelled turtle Chinese food containing chestnut has the characteristics of fresh and delicious soup, rich nutrition, unique flavor and the like.

Description

A kind of wild soft-shelled turtle cover plate chestnut and preparation method thereof

Technical field

The present invention relates generally to a kind of wild soft-shelled turtle cover plate chestnut and preparation method thereof.

Background technology

Herbal cuisine is under traditional Chinese medicine, cookery and nutrition theoretical direction, strictly press medicated food formula, by compatible for the food that Chinese medicine and some have medical value, adopt the ticbit with certain color, shape that the diet culinary art of China's uniqueness and modern scientific method are made.It is the product that the medical knowledge of Chinese tradition combines with cooking experience.Its " residence cure in food ", both using medicine as food, compose food with medicinal again, food power borrowed by medicine, and food helps medicine prestige, and the two complements each other, and brings out the best in each other; Both had higher nutritive value, preventable disease is cured the disease, health body-building, to be promoted longevity again.River-snail sheil, taste is sweet, and property is put down, nontoxic.River-snail sheil makes it soluble in water by calcining and grinding by the present invention, then is equipped with the medicines such as the dried rhizome of rehmannia, can make it have with stomach, antidiarrheal, eliminate the phlegm, the health-care efficacy such as clearing heat and cooling blood.Octopus contains the nutrient such as rich in protein, mineral matter, and is also rich in antifatigue, anti-ageing, can extend the important healthy ingredient-natural taurines such as human longevity.

Summary of the invention

The present invention seeks to, in order to provide a kind of wild soft-shelled turtle cover plate chestnut, to increase the application of river-snail sheil in food with this.

The present invention is achieved by the following technical solutions:

A kind of wild soft-shelled turtle cover plate chestnut, is characterized in that it is made up of following weight parts (g) raw material:

Major ingredient: wild soft-shelled turtle 500 ~ 550, Chinese chestnut 100 ~ 120

Auxiliary material: smoked plum 30 ~ 35, the dried rhizome of rehmannia 5 ~ 7, river-snail sheil 10 ~ 13, hawthorn 30 ~ 35, shredded ginger 10 ~ 15, dried peppermint leaf 5 ~ 7, red date 20 ~ 25

Condiment: salt 10 ~ 13, aromatic vinegar 7 ~ 10, light soy sauce 7 ~ 9, Steamed fish soy sauce 25 ~ 30

A preparation method for wild soft-shelled turtle cover plate chestnut, comprises the following steps:

1), by wild soft-shelled turtle boiling water foam washing 20 ~ 25 minutes, then add salt and pickle 1.5 ~ 2.5 hours in 2 ~ 4 DEG C;

2), by river-snail sheil clean up, heat with high heat, take out when being calcined to crisp, cool, pulverize, add 3 ~ 5 times of water gagings, boil to boiling, filter-cloth filtering 2 ~ 3 times, collect filtered fluid;

3) the wild soft-shelled turtle of, by step 1 having pickled and smoked plum, hawthorn, the dried rhizome of rehmannia, red date, shredded ginger are mixed into pot, then add 3 ~ 5 times of water, and heating simmers 2.5 ~ 3 hours;

4), by Chinese chestnut mix with aromatic vinegar, add equivalent poach to the saturating heart, take out and pitch prill excessive moisture, hot pot slips oil, puts into Chinese chestnut and stir-fries 2 ~ 3 minutes, add salt and light soy sauce before taking the dish out of the pot, and stir-fry evenly;

5) the wild soft-shelled turtle, by step 3 simmered is pulled out and puts upside down into steaming plate, waters step 2 gained filtrate, then evenly brushes Steamed fish soy sauce on it, then is covered with the Chinese chestnut that step 4 just taken the dish out of the pot, and upper cage steams 15 ~ 20 minutes, is inverted and in addition dried peppermint leaf is interspersed after taking out.

Advantage of the present invention is:

1, one of the present invention wild soft-shelled turtle cover plate chestnut, its active ingredient has qi-restoratives benefit gas, nourishing blood and tranquilization, strengthening the spleen and stomach, adjustment endocrine, the health-care effect such as to build up resistance.

2, one of the present invention wild soft-shelled turtle cover plate chestnut has the features such as soup delicate flavour is beautiful, nutritious, unique flavor.

3, river-snail sheil makes it soluble in water by calcining and grinding by the present invention, is easy to absorption of human body.

Detailed description of the invention

The present invention is further illustrated below by specific embodiment.

embodiment one

A kind of wild soft-shelled turtle cover plate chestnut, is characterized in that it is made up of following weight parts (g) raw material:

Major ingredient: wild soft-shelled turtle 500 ~ 550, Chinese chestnut 100 ~ 120

Auxiliary material: smoked plum 30 ~ 35, the dried rhizome of rehmannia 5 ~ 7, river-snail sheil 10 ~ 13, hawthorn 30 ~ 35, shredded ginger 10 ~ 15, dried peppermint leaf 5 ~ 7, red date 20 ~ 25

Condiment: salt 10 ~ 13, aromatic vinegar 7 ~ 10, light soy sauce 7 ~ 9, Steamed fish soy sauce 25 ~ 30

A preparation method for wild soft-shelled turtle cover plate chestnut, comprises the following steps:

1), by wild soft-shelled turtle boiling water foam washing 20 ~ 25 minutes, then add salt and pickle 1.5 ~ 2.5 hours in 2 ~ 4 DEG C;

2), by river-snail sheil clean up, heat with high heat, take out when being calcined to crisp, cool, pulverize, add 3 ~ 5 times of water gagings, boil to boiling, filter-cloth filtering 2 ~ 3 times, collect filtered fluid;

3) the wild soft-shelled turtle of, by step 1 having pickled and smoked plum, hawthorn, the dried rhizome of rehmannia, red date, shredded ginger are mixed into pot, then add 3 ~ 5 times of water, and heating simmers 2.5 ~ 3 hours;

4), by Chinese chestnut mix with aromatic vinegar, add equivalent poach to the saturating heart, take out and pitch prill excessive moisture, hot pot slips oil, puts into Chinese chestnut and stir-fries 2 ~ 3 minutes, add salt and light soy sauce before taking the dish out of the pot, and stir-fry evenly;

5) the wild soft-shelled turtle, by step 3 simmered is pulled out and puts upside down into steaming plate, waters step 2 gained filtrate, then evenly brushes Steamed fish soy sauce on it, then is covered with the Chinese chestnut that step 4 just taken the dish out of the pot, and upper cage steams 15 ~ 20 minutes, is inverted and in addition dried peppermint leaf is interspersed after taking out.

Claims (2)

1. a wild soft-shelled turtle cover plate chestnut, is characterized in that it is made up of following weight parts (g) raw material:

Major ingredient: wild soft-shelled turtle 500 ~ 550, Chinese chestnut 100 ~ 120;

Auxiliary material: smoked plum 30 ~ 35, the dried rhizome of rehmannia 5 ~ 7, river-snail sheil 10 ~ 13, hawthorn 30 ~ 35, shredded ginger 10 ~ 15, dried peppermint leaf 5 ~ 7, red date 20 ~ 25;

Condiment: salt 10 ~ 13, aromatic vinegar 7 ~ 10, light soy sauce 7 ~ 9, Steamed fish soy sauce 25 ~ 30.

2. one according to claim 1 wild soft-shelled turtle cover plate chestnut, it is characterized in that being made up of the following step:

1), by wild soft-shelled turtle boiling water foam washing 20 ~ 25 minutes, then add salt and pickle 1.5 ~ 2.5 hours in 2 ~ 4 DEG C;

2), by river-snail sheil clean up, heat with high heat, take out when being calcined to crisp, cool, pulverize, add 3 ~ 5 times of water gagings, boil to boiling, filter-cloth filtering 2 ~ 3 times, collect filtered fluid;

3) the wild soft-shelled turtle of, by step 1 having pickled and smoked plum, hawthorn, the dried rhizome of rehmannia, red date, shredded ginger are mixed into pot, then add 3 ~ 5 times of water, and heating simmers 2.5 ~ 3 hours;

4), by Chinese chestnut mix with aromatic vinegar, add equivalent poach to the saturating heart, take out and pitch prill excessive moisture, hot pot slips oil, puts into Chinese chestnut and stir-fries 2 ~ 3 minutes, add salt and light soy sauce before taking the dish out of the pot, and stir-fry evenly;

5) the wild soft-shelled turtle, by step 3 simmered is pulled out and puts upside down into steaming plate, waters step 2 gained filtrate, then evenly brushes Steamed fish soy sauce on it, then is covered with the Chinese chestnut that step 4 just taken the dish out of the pot, and upper cage steams 15 ~ 20 minutes, is inverted and in addition dried peppermint leaf is interspersed after taking out.