CN105053249A - Beancurd skin with three delicacies for lowering internal-fire and preparation method thereof - Google Patents
Beancurd skin with three delicacies for lowering internal-fire and preparation method thereof Download PDFInfo
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Abstract
The invention discloses beancurd skin with three delicacies for lowering internal-fire and a preparation method thereof. The beancurd skin with three delicacies is prepared from the following raw materials in parts by weight: 15-20 parts of mung beans, 30-40 parts of glutinous rice, 10-12 parts of shelled shrimp, 10-12 parts of globefish, 8-10 parts of broad beans, 5-10 parts of pears, 1-2 parts of aster altaicus, 3-5 parts of plant soot, 6-9 parts of rhinacanthus communis, 5-10 parts of tea fruit, 4-6 parts of scrophularia kakudensis fianch, 2-5 parts of cortex lycii radicis, 6-9 parts of licorice root, 4-8 parts of caulis aristolochiae manshuriensis, 5-9 parts of flabelate maiden-hair herb, 3-7 parts of gypsum rubrum and 1-2 parts of lotus leaf base. The beancurd skin with three delicacies has delicious, refreshing and smooth taste and attractive smell, is a popular flavor, and has an effect of lowering the internal-fire.
Description
Technical field
The present invention relates to a kind of three delicacies and fall fiery skin of beancurd and preparation method thereof.
Background technology
The skin of soya-bean milk is Han nationality's traditional soybean product, has multiple famous dish at southern china and northern area.Various places are very consistent to the call of the skin of soya-bean milk, have the following two kinds: one is that the rear surface of boiling at soya-bean milk forms natural oil film and provokes the skin of soya-bean milk dried, and be also the outermost layer of skin, bean curd stick, bean-curd stick, this entry is in order to distinguish that justice will mark with the outermost layer of skin; Two is the skin of soya-bean milk (thousand sheets, dry bean curd) be pressed into, and is similar to dried bean curd, but thinner (then obviously thicker than the outermost layer of skin, ultra-thin dried bean curd can be regarded as), slightly dry, sometimes also want salt adding, taste and bean curd are had any different, and this entry is in order to distinguish that justice will mark with a thousand sheets.Though the two is all the skin of soya-bean milk, shape, composition, taste, dish way all have bigger difference.But lift an example, Shanghai people are a vegetarian chicken and Vegetarian Duck, and steamed bean curd roll is exactly that a thousand sheets is rolled into, and Vegetarian Duck is then that the outermost layer of skin is rolled into.The outermost layer of skin and a thousand sheets are all common bean product, but ironically their noun is often annoying throughout the country, the author once listened the skin of soya-bean milk, skin of beancurd, Beancurd sheet, the outermost layer of skin, bean curd stick, a thousand sheets, blinds, dry bean curd, can think and see that the whole nation should also have more title to call this two kinds of bean product allowing people like.In places such as Hubei, Anhui, the outermost layer of skin and a thousand sheets are all common bean product, and the outermost layer of skin is exactly the local skin of soya-bean milk.What is interesting is the area being called as the skin of soya-bean milk at some thousand sheets of north of China, do not consume oil skin in fact in locality, only eats a thousand sheets.And northeastward, the dry bean curd that they eat is exactly a thousand sheets.And on southern Fujian and other places, the skin of soya-bean milk that they eat is include the outermost layer of skin and bean curd stick two kinds of bean product in fact.
Theory of traditional Chinese medical science is thought, the flat taste of the skin of soya-bean milk is sweet, has the effects such as clearing heat and moistening lung, antitussive and expectorant, nourishing the stomach, removing toxic substances, hidroschesis.The skin of soya-bean milk is nutritious, and protein, amino acid content are high, measures according to modern science, also has the necessary 18 kinds of trace elements of human body such as iron, calcium, molybdenum.Children are edible can improve immunocompetence, promotes the development of health and intelligence.The elderly is edible for a long time can promote longevity.Especially to edible between pregnant woman post-partum period can quick-recovery be healthy soon, can milk be increased again.The skin of soya-bean milk in addition easy to digest, absorb fast advantage.A kind of woman, children, old, weak all suitable edible good merchantable brand.Select dense soy milk, pour in pan, note not boiling during heating, in pot, the top layer of soya-bean milk just produces one deck epithelium, pulls out rightly and make it dry at leisure with instruments such as bamboo lets, but also has just cook when dry and eat.This film is pulled out in rear pot can produce epithelium again, continues to pull out, repeatedly like this like this, and the concentration of soya-bean milk can be thin gradually, suitably supplement.
Pujiang process for producing dried skin of soya is meticulous, through making beating, high temperature, remove slag, conjunctiva forms, and reaches state health standards.This product adopts local good quality soybeans to be raw material, and soya bean premunition is strong, not easy infection disease and pest, not by pollution by pesticides, is a kind of natural pollution-free food.Product composition: high containing protein, amino acid content, iron, calcium, molybdenum.Product function: the Pujiang skin of soya-bean milk is traditional famous product of Pujiang, apart from the modern history having centuries, sells well all over the country, the countries and regions such as outlet America and Europe, Southeast Asia.Easy storage, Portable belt visits the good merchantable brand that parent send friend.The local varieties in Pujiang early soybean selected by the Pujiang skin of soya-bean milk, is commonly called as " white peas or beans " for raw material, through immersion, defibrination, filtration, conjunctiva, drags for film, to dry etc. that multiple working procedure is refining to be formed.The skin of soya-bean milk can make diversified meat and vegetables delicacies, both can use the daily life of a family just dish as, also can with various dinner party feast.The skin of soya-bean milk, a bean-curd stick.Li Shizhen (1518-1593 A.D.) Compendium of Material Medica cloud: " method of bean curd starts from Chinese Huainan king Liu An.All black soya beans, soya bean and white peas or beans, mud beans, pea, mung bean and so on all can be for it.Make method: Mill is broken in water leaching, and elimination dregs, decocts into, forms sediment, receive it with regard to still with salt thick gravy or mountain alum juice or wintercherry vinegar.Have again in cylinder, with gypsum end receipts person.On the whole bitter, salty, sour, pungent thing, all can restrain ear.Condensation person on its face, tears off and dries, the name skin of soya-bean milk." Qing Dynasty makes steamed stuffed bun with the skin of soya-bean milk, has several ways, and one, the Beancurd sheet parcel filling heart, as the four fold of paper bag, Cheng Fangbao, stick with paste its sealing with egg white, upper cage steams it; Two, cutting out by Beancurd sheet is small pieces, faric one-tenth pocket, closes up, cook shaping, then remove linen thread with linen thread.Also have with bean curd chopping, mixing flavouring is filling, and envelope is to cook.See title " skin of soya-bean milk steamed stuffed bun ", like for the former but not the latter.The skin of soya-bean milk steamed stuffed bun Qing Dynasty is also tribute, has this thing in the food for the emperor archives of the palace of the Qing Dynasty.Skin of beancurd people at present as snack are delithted with, and can have more fry, easily cause and get angry, affect healthy in snack.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of instant, sweet flavor, and be applicable to child administration, result for the treatment of is good, and fiery skin of beancurd falls in the three delicacies had no side effect.
For solving the problem, the present invention adopts following technical scheme:
Fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies, is made up: mung bean, glutinous rice, peeled shrimp, filefish, broad bean, pears, Herba Heteropappi Altaici, Plant Soot, bignose rhinacanthus branchlet and leaf, tea, Radix Scrophulariae kakudensis, the root bark of Chinese wolf-berry, Radix Glycyrrhizae, caulis aristologhiae manshuriensis, Flabelate Maiden-hair Herb, gypsum rubrum, hindu lotus leaf-base of following raw material; Described raw material is made up of following parts by weight proportioning: mung bean 15-20 part, glutinous rice 30-40 part, peeled shrimp 10-12 part, filefish 10-12 part, broad bean 8-10 part, pears 5-10 part, Herba Heteropappi Altaici 1-2 part, Plant Soot 3-5 part, bignose rhinacanthus branchlet and leaf 6-9 part, tea 5-10 part, Radix Scrophulariae kakudensis 4-6 part, root bark of Chinese wolf-berry 2-5 part, Radix Glycyrrhizae 6-9 part, caulis aristologhiae manshuriensis 4-8 part, Flabelate Maiden-hair Herb 5-9 part, gypsum rubrum 3-7 part, hindu lotus leaf-base 1-2 part.
Further, the optimum parts by weight proportioning of described raw material consists of: 17.5 parts, mung bean, 35 parts, glutinous rice, 11 parts, peeled shrimp, filefish 11 parts, broad bean 9 parts, pears 7.5 parts, Herba Heteropappi Altaici 1.5 parts, Plant Soot 4 parts, bignose rhinacanthus branchlet and leaf 7.5 parts, tea 7.5 parts, Radix Scrophulariae kakudensis 5 parts, the root bark of Chinese wolf-berry 3.5 parts, 7.5 parts, Radix Glycyrrhizae, caulis aristologhiae manshuriensis 6 parts, Flabelate Maiden-hair Herb 7 parts, gypsum rubrum 5 parts, hindu lotus leaf-base 1.5 parts.
Further, described three delicacies fall fiery skin of beancurd and have the effect of falling the fire of deficiency type.
Further, described Herba Heteropappi Altaici is gather spring, gets root.
Further, described filefish is through detoxification process.
Another technical problem that the present invention will solve is to provide the preparation method that fiery skin of beancurd falls in a kind of three delicacies.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: comprise the following steps:
1) get Herba Heteropappi Altaici, Plant Soot, bignose rhinacanthus branchlet and leaf, tea, Radix Scrophulariae kakudensis clean put in marmite, add clear water and flood medicinal material 3-5cm, first decoct with big fire and boil 30-35 minute with little fire again to seething with excitement, medical filtration is carried out secondary boil, method is the same, twice gained liquid is merged, for subsequent use;
2) get the root bark of Chinese wolf-berry, Radix Glycyrrhizae, caulis aristologhiae manshuriensis, Flabelate Maiden-hair Herb, gypsum rubrum, hindu lotus leaf-base put into baking on charcoal fire and keep little fire, frequently stir, continue 15-20 minute, use steel barreling to wear into 50 order powder the medicinal material through overbaking, use screen filtration, for subsequent use;
3) by step 1) and step 2) mixing of the raw material of gained, stir, put into the medium and small fire of pressure cooker and steam 20-30 minute, take out for subsequent use;
4) get mung bean, glutinous rice puts in the liquid of step 3) gained and soak 10-12 hour, stirred once every two hours, for subsequent use;
5) taken out soaked for step 4) raw material to drain to mix with clear water 2:1 and wear into pasty state, then pasty state raw material is put into pan shakeout, little fire is heated into skin of beancurd, for subsequent use;
6) peeled shrimp, filefish are boned to shell and are cut into diameter 0.3-0.6mm filament shape, put into pot quick-fried and sprinkle flavouring uniformly, can take the dish out of the pot, for subsequent use;
7) peeling of broad bean, pears being shelled is put into steam box and is steamed 5-10 minute, takes out and pears are cut into diameter 1-1.2cm strip, for subsequent use;
8) skin of beancurd getting step 5) sprinkles step 6) and step 7) gained raw material uniformly, is rolled into circle toothpick and fixes, for subsequent use;
9) step 8) gained raw material is put into baking box 150-200 DEG C of baking 1-3 minute.
Further, the flavouring in described step 6) comprises salt, soy sauce and pepper powder.
Further, described flavouring is made up of following parts by weight proportioning: salt 2-5 part, soy sauce 1-3 part and pepper powder 2-4 part.
Further, described three delicacies fall fiery skin of beancurd can after it has been manufactured in 3 hours use.
The invention has the beneficial effects as follows: the broad bean that these three delicacies fall in fiery skin of beancurd contains protein, carbohydrate, crude fibre, phosphatide, choline, vitamin B1, vitamin B2, nicotinic acid, and calcium, iron, phosphorus, the several mineral materials such as potassium, still it is that phosphorus and potassium content are higher, peeled shrimp fat content is few, and hardly containing the animal saccharic as energy source, cholesterol level in peeled shrimp is higher, simultaneously containing the abundant taurine that can reduce human serum cholesterol, peeled shrimp contains abundant potassium, iodine, magnesium, the compositions such as the trace element such as phosphorus and vitamin A, be of high nutritive value, delicious flavour, caulis aristologhiae manshuriensis, Flabelate Maiden-hair Herb, gypsum rubrum, fiery Be very effective falls in the Chinese medicines such as hindu lotus leaf-base, the mode that immersion is used as medicine is adopted to make skin of beancurd mouthfeel better.
Detailed description of the invention
Embodiment 1:
A preparation method for fiery skin of beancurd falls in three delicacies, comprises the following steps:
1) get Herba Heteropappi Altaici 1 part, Plant Soot 3 parts, bignose rhinacanthus branchlet and leaf 6 parts, tea 5 parts, Radix Scrophulariae kakudensis 4 parts clean put in marmite, add clear water and flood medicinal material 3-5cm, first decoct with big fire and boil 30-35 minute with little fire again to seething with excitement, medical filtration is carried out secondary boil, method is the same, twice gained liquid is merged, for subsequent use;
2) get the root bark of Chinese wolf-berry 2 parts, 6 parts, Radix Glycyrrhizae, caulis aristologhiae manshuriensis 4 parts, Flabelate Maiden-hair Herb 5 parts, gypsum rubrum 3 parts, hindu lotus leaf-base 1 part put into baking on charcoal fire and keep little fire, frequently stir, continue 15-20 minute, use steel barreling to wear into 50 order powder the medicinal material through overbaking, use screen filtration, for subsequent use;
3) by step 1) and step 2) mixing of the raw material of gained, stir, put into the medium and small fire of pressure cooker and steam 20-30 minute, take out for subsequent use;
4) get 15 parts, mung bean, 30 parts, glutinous rice is put in the liquid of step 3) gained and soaked 10-12 hour, stirred once every two hours, for subsequent use;
5) taken out soaked for step 4) raw material to drain to mix with clear water 2:1 and wear into pasty state, then pasty state raw material is put into pan shakeout, little fire is heated into skin of beancurd, for subsequent use;
6) 10 parts, peeled shrimp, filefish 10 parts are boned to shell and are cut into diameter 0.3-0.6mm filament shape, put into pot quick-fried and sprinkle flavouring uniformly, can take the dish out of the pot, for subsequent use;
7) broad bean 8 parts, pears 5 parts of peelings of shelling are put into steam box and steamed 5-10 minute, take out and pears are cut into diameter 1-1.2cm strip, for subsequent use;
8) skin of beancurd getting step 5) sprinkles step 6) and step 7) gained raw material uniformly, is rolled into circle toothpick and fixes, for subsequent use;
9) step 8) gained raw material is put into baking box 150-200 DEG C of baking 1-3 minute.
Flavouring in described step 6) comprises salt, soy sauce and pepper powder.
Described flavouring is made up of following parts by weight proportioning: salt 2 parts, 1 part, soy sauce and pepper powder 2 parts.
Described three delicacies fall fiery skin of beancurd and can use in 3 hours after it has been manufactured.
Embodiment 2:
A preparation method for fiery skin of beancurd falls in three delicacies, comprises the following steps:
1) get Herba Heteropappi Altaici 1.5 parts, Plant Soot 4 parts, bignose rhinacanthus branchlet and leaf 7.5 parts, tea 7.5 parts, Radix Scrophulariae kakudensis 5 parts clean put in marmite, add clear water and flood medicinal material 3-5cm, first decoct with big fire and boil 30-35 minute with little fire again to seething with excitement, medical filtration is carried out secondary boil, method is the same, twice gained liquid is merged, for subsequent use;
2) get the root bark of Chinese wolf-berry 3.5 parts, 7.5 parts, Radix Glycyrrhizae, caulis aristologhiae manshuriensis 6 parts, Flabelate Maiden-hair Herb 7 parts, gypsum rubrum 5 parts, hindu lotus leaf-base 1.5 parts put into baking on charcoal fire and keep little fire, frequently stir, continue 15-20 minute, use steel barreling to wear into 50 order powder the medicinal material through overbaking, use screen filtration, for subsequent use;
3) by step 1) and step 2) mixing of the raw material of gained, stir, put into the medium and small fire of pressure cooker and steam 20-30 minute, take out for subsequent use;
4) get 17.5 parts, mung bean, 35 parts, glutinous rice is put in the liquid of step 3) gained and soaked 10-12 hour, stirred once every two hours, for subsequent use;
5) taken out soaked for step 4) raw material to drain to mix with clear water 2:1 and wear into pasty state, then pasty state raw material is put into pan shakeout, little fire is heated into skin of beancurd, for subsequent use;
6) 11 parts, peeled shrimp, filefish 11 parts are boned to shell and are cut into diameter 0.3-0.6mm filament shape, put into pot quick-fried and sprinkle flavouring uniformly, can take the dish out of the pot, for subsequent use;
7) broad bean 9 parts, pears 7.5 parts of peelings of shelling are put into steam box and steamed 5-10 minute, take out and pears are cut into diameter 1-1.2cm strip, for subsequent use;
8) skin of beancurd getting step 5) sprinkles step 6) and step 7) gained raw material uniformly, is rolled into circle toothpick and fixes, for subsequent use;
9) step 8) gained raw material is put into baking box 150-200 DEG C of baking 1-3 minute.
Flavouring in described step 6) comprises salt, soy sauce and pepper powder.
Described flavouring is made up of following parts by weight proportioning: salt 3.5 parts, 2 parts, soy sauce and pepper powder 3 parts.
Described three delicacies fall fiery skin of beancurd and can use in 3 hours after it has been manufactured.
Embodiment 3:
A preparation method for fiery skin of beancurd falls in three delicacies, comprises the following steps:
1) get Herba Heteropappi Altaici 2 parts, Plant Soot 5 parts, bignose rhinacanthus branchlet and leaf 9 parts, tea 10 parts, Radix Scrophulariae kakudensis 6 parts clean put in marmite, add clear water and flood medicinal material 3-5cm, first decoct with big fire and boil 30-35 minute with little fire again to seething with excitement, medical filtration is carried out secondary boil, method is the same, twice gained liquid is merged, for subsequent use;
2) get the root bark of Chinese wolf-berry 5 parts, 9 parts, Radix Glycyrrhizae, caulis aristologhiae manshuriensis 8 parts, Flabelate Maiden-hair Herb 9 parts, gypsum rubrum 7 parts, hindu lotus leaf-base 2 parts put into baking on charcoal fire and keep little fire, frequently stir, continue 15-20 minute, use steel barreling to wear into 50 order powder the medicinal material through overbaking, use screen filtration, for subsequent use;
3) by step 1) and step 2) mixing of the raw material of gained, stir, put into the medium and small fire of pressure cooker and steam 20-30 minute, take out for subsequent use;
4) get 20 parts, mung bean, 40 parts, glutinous rice is put in the liquid of step 3) gained and soaked 10-12 hour, stirred once every two hours, for subsequent use;
5) taken out soaked for step 4) raw material to drain to mix with clear water 2:1 and wear into pasty state, then pasty state raw material is put into pan shakeout, little fire is heated into skin of beancurd, for subsequent use;
6) 12 parts, peeled shrimp, filefish 12 parts are boned to shell and are cut into diameter 0.3-0.6mm filament shape, put into pot quick-fried and sprinkle flavouring uniformly, can take the dish out of the pot, for subsequent use;
7) broad bean 10 parts, pears 10 parts of peelings of shelling are put into steam box and steamed 5-10 minute, take out and pears are cut into diameter 1-1.2cm strip, for subsequent use;
8) skin of beancurd getting step 5) sprinkles step 6) and step 7) gained raw material uniformly, is rolled into circle toothpick and fixes, for subsequent use;
9) step 8) gained raw material is put into baking box 150-200 DEG C of baking 1-3 minute.
Flavouring in described step 6) comprises salt, soy sauce and pepper powder.
Described flavouring is made up of following parts by weight proportioning: salt 5 parts, 3 parts, soy sauce and pepper powder 4 parts.
Described three delicacies fall fiery skin of beancurd and can use in 3 hours after it has been manufactured.
Experimental example:
Select 100 experimenters, be divided into four groups, respectively with at present common on the market norcholesterol medicine, fall gunpowder product and compare and test, detailed process and result as follows:
| Group | After one week | After two weeks | After three weeks |
| Norcholesterol medicine | Without significant change | Cholesterol slightly reduces | Cholesterol obviously reduces |
| Gunpowder product fall | To get angry remission | Symptom of getting angry alleviates | To get angry transference cure |
| Fiery skin of beancurd falls in three delicacies | Cholesterol slightly reduces and remission of getting angry | Cholesterol obviously reduces and transference cure of getting angry | Cholesterol symptom improves, without getting angry symptom |
As can be seen here, three delicacies of the present invention fall fiery skin of beancurd compared to product common on the market, and its successful is better, and can by norcholesterol with fall fire and became one, also can be convenient to form long-term edible custom, what be more suitable on market is universal simultaneously.
The invention has the beneficial effects as follows: the broad bean that these three delicacies fall in fiery skin of beancurd contains protein, carbohydrate, crude fibre, phosphatide, choline, vitamin B1, vitamin B2, nicotinic acid, and calcium, iron, phosphorus, the several mineral materials such as potassium, still it is that phosphorus and potassium content are higher, peeled shrimp fat content is few, and hardly containing the animal saccharic as energy source, cholesterol level in peeled shrimp is higher, simultaneously containing the abundant taurine that can reduce human serum cholesterol, peeled shrimp contains abundant potassium, iodine, magnesium, the compositions such as the trace element such as phosphorus and vitamin A, be of high nutritive value, delicious flavour, caulis aristologhiae manshuriensis, Flabelate Maiden-hair Herb, gypsum rubrum, fiery Be very effective falls in the Chinese medicines such as hindu lotus leaf-base, the mode that immersion is used as medicine is adopted to make skin of beancurd mouthfeel better.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in the new protection domain of this practicality and be as the criterion.
Claims (9)
1. fiery skin of beancurd and preparation method thereof falls in three delicacies, it is characterized in that: be made up of following raw material: mung bean, glutinous rice, peeled shrimp, filefish, broad bean, pears, Herba Heteropappi Altaici, Plant Soot, bignose rhinacanthus branchlet and leaf, tea, Radix Scrophulariae kakudensis, the root bark of Chinese wolf-berry, Radix Glycyrrhizae, caulis aristologhiae manshuriensis, Flabelate Maiden-hair Herb, gypsum rubrum, hindu lotus leaf-base; Described raw material is made up of following parts by weight proportioning: mung bean 15-20 part, glutinous rice 30-40 part, peeled shrimp 10-12 part, filefish 10-12 part, broad bean 8-10 part, pears 5-10 part, Herba Heteropappi Altaici 1-2 part, Plant Soot 3-5 part, bignose rhinacanthus branchlet and leaf 6-9 part, tea 5-10 part, Radix Scrophulariae kakudensis 4-6 part, root bark of Chinese wolf-berry 2-5 part, Radix Glycyrrhizae 6-9 part, caulis aristologhiae manshuriensis 4-8 part, Flabelate Maiden-hair Herb 5-9 part, gypsum rubrum 3-7 part, hindu lotus leaf-base 1-2 part.
2. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 1, it is characterized in that, the optimum parts by weight proportioning of described raw material consists of: 17.5 parts, mung bean, 35 parts, glutinous rice, 11 parts, peeled shrimp, filefish 11 parts, broad bean 9 parts, pears 7.5 parts, Herba Heteropappi Altaici 1.5 parts, Plant Soot 4 parts, bignose rhinacanthus branchlet and leaf 7.5 parts, tea 7.5 parts, Radix Scrophulariae kakudensis 5 parts, the root bark of Chinese wolf-berry 3.5 parts, 7.5 parts, Radix Glycyrrhizae, caulis aristologhiae manshuriensis 6 parts, Flabelate Maiden-hair Herb 7 parts, gypsum rubrum 5 parts, hindu lotus leaf-base 1.5 parts.
3. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 2, it is characterized in that: described three delicacies fall fiery skin of beancurd and have the effect of falling the fire of deficiency type.
4. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 3, it is characterized in that: described Herba Heteropappi Altaici is gather spring, gets root.
5. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 4, it is characterized in that: described filefish is through detoxification process.
6. fiery skin of beancurd and preparation method thereof falls in three delicacies, it is characterized in that: comprise the following steps:
1) get Herba Heteropappi Altaici, Plant Soot, bignose rhinacanthus branchlet and leaf, tea, Radix Scrophulariae kakudensis clean put in marmite, add clear water and flood medicinal material 3-5cm, first decoct with big fire and boil 30-35 minute with little fire again to seething with excitement, medical filtration is carried out secondary boil, method is the same, twice gained liquid is merged, for subsequent use;
2) get the root bark of Chinese wolf-berry, Radix Glycyrrhizae, caulis aristologhiae manshuriensis, Flabelate Maiden-hair Herb, gypsum rubrum, hindu lotus leaf-base put into baking on charcoal fire and keep little fire, frequently stir, continue 15-20 minute, use steel barreling to wear into 50 order powder the medicinal material through overbaking, use screen filtration, for subsequent use;
3) by step 1) and step 2) mixing of the raw material of gained, stir, put into the medium and small fire of pressure cooker and steam 20-30 minute, take out for subsequent use;
4) get mung bean, glutinous rice puts in the liquid of step 3) gained and soak 10-12 hour, stirred once every two hours, for subsequent use;
5) taken out soaked for step 4) raw material to drain to mix with clear water 2:1 and wear into pasty state, then pasty state raw material is put into pan shakeout, little fire is heated into skin of beancurd, for subsequent use;
6) peeled shrimp, filefish are boned to shell and are cut into diameter 0.3-0.6mm filament shape, put into pot quick-fried and sprinkle flavouring uniformly, can take the dish out of the pot, for subsequent use;
7) peeling of broad bean, pears being shelled is put into steam box and is steamed 5-10 minute, takes out and pears are cut into diameter 1-1.2cm strip, for subsequent use;
8) skin of beancurd getting step 5) sprinkles step 6) and step 7) gained raw material uniformly, is rolled into circle toothpick and fixes, for subsequent use;
9) step 8) gained raw material is put into baking box 150-200 DEG C of baking 1-3 minute.
7. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 6, it is characterized in that: the flavouring in described step 6) comprises salt, soy sauce and pepper powder.
8. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 7, it is characterized in that: described flavouring is made up of following parts by weight proportioning: salt 2-5 part, soy sauce 1-3 part and pepper powder 2-4 part.
9. fiery skin of beancurd and preparation method thereof falls in a kind of three delicacies as claimed in claim 8, it is characterized in that: described three delicacies fall fiery skin of beancurd and can use in 3 hours after it has been manufactured.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325566A (en) * | 2015-08-25 | 2016-02-17 | 张霞 | Spicy cold tofu skin and making method thereof |
| CN105495371A (en) * | 2015-12-09 | 2016-04-20 | 重庆顺泰食品有限公司 | Special-flavored pigskin snack |
| CN108887560A (en) * | 2018-07-11 | 2018-11-27 | 李家友 | A kind of skin of beancurd and its manufacture craft |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054705A (en) * | 1991-04-29 | 1991-09-25 | 马宝元 | The production method of fried food " Laozhahe " |
| CN102687758A (en) * | 2011-03-24 | 2012-09-26 | 郭照斌 | Bean product and manufacturing method thereof |
| CN103053700A (en) * | 2011-10-24 | 2013-04-24 | 重庆市彭水县彭双科技有限公司 | Production method of dried bean curd rolls |
| CN103330195A (en) * | 2013-05-31 | 2013-10-02 | 马文化 | Celery-lily sweetened bean paste vegetable roll and preparation method thereof |
-
2015
- 2015-08-25 CN CN201510525565.6A patent/CN105053249A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054705A (en) * | 1991-04-29 | 1991-09-25 | 马宝元 | The production method of fried food " Laozhahe " |
| CN102687758A (en) * | 2011-03-24 | 2012-09-26 | 郭照斌 | Bean product and manufacturing method thereof |
| CN103053700A (en) * | 2011-10-24 | 2013-04-24 | 重庆市彭水县彭双科技有限公司 | Production method of dried bean curd rolls |
| CN103330195A (en) * | 2013-05-31 | 2013-10-02 | 马文化 | Celery-lily sweetened bean paste vegetable roll and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325566A (en) * | 2015-08-25 | 2016-02-17 | 张霞 | Spicy cold tofu skin and making method thereof |
| CN105495371A (en) * | 2015-12-09 | 2016-04-20 | 重庆顺泰食品有限公司 | Special-flavored pigskin snack |
| CN108887560A (en) * | 2018-07-11 | 2018-11-27 | 李家友 | A kind of skin of beancurd and its manufacture craft |
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Application publication date: 20151118 |