CN105231357A - Preparation method of color pepper Chinese yam - Google Patents
Preparation method of color pepper Chinese yam Download PDFInfo
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- CN105231357A CN105231357A CN201510652348.3A CN201510652348A CN105231357A CN 105231357 A CN105231357 A CN 105231357A CN 201510652348 A CN201510652348 A CN 201510652348A CN 105231357 A CN105231357 A CN 105231357A
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- chinese yam
- green pepper
- color green
- preparation
- color
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 50
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 50
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 50
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 title abstract 9
- 239000006002 Pepper Substances 0.000 title abstract 9
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 9
- 235000017804 Piper guineense Nutrition 0.000 title abstract 9
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 9
- 244000203593 Piper nigrum Species 0.000 title 1
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 42
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 42
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- 235000013601 eggs Nutrition 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 230000029087 digestion Effects 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 208000003251 Pruritus Diseases 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 230000007803 itching Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 241000722363 Piper Species 0.000 abstract 8
- 235000015067 sauces Nutrition 0.000 abstract 3
- 238000005406 washing Methods 0.000 abstract 3
- 238000010025 steaming Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of color pepper Chinese yam, wherein the preparation method includes the following steps: (1) taking the following components by weight: Chinese yam, color pepper, egg white, green onions, ginger, refined salt, clove, a chicken essence, white sugar, cooking wine, vegetable oil, soybean sauce, starch, sesame oil, and a fresh soup: (2) washing the green onions cleanly, cutting into segments, washing the ginger cleanly, cutting into slices, and cutting the color pepper into segments; (3) washing the Chinese yam cleanly, putting in a steamer, steaming thoroughly, taking out, airing to be cold, peeling, pounding into a Chinese yam mash, adding the refined salt, and stirring evenly; (4) adding the water starch in the egg white, and adjusting evenly into a paste; (5) coating the interior of the color pepper with the egg white paste, loading the Chinese yam mash, putting in a plate, putting in the steamer, steaming, and then taking out; (6) putting the pan on fire, adding the fresh soup and the seasoners, boiling off, dressing with thin starchy sauce by using water starch, sprinkling the starchy sauce on the color pepper segments. The color pepper Chinese yam has the beneficial effects that the color pepper Chinese yam eats delicious, no Chinese yam itching is left on a mouth, Chinese yam has the efficacy of traditional Chinese medicine, and the color pepper Chinese yam makes human bodies healthy after being eaten and also is quite good to intestines and stomach.
Description
Technical field
The present invention relates to culinary area, be specifically related to the preparation method of a kind of color green pepper Chinese yam.
Background technology
Touch Chinese yam, people can be made to itch, if cook the collocation of eating and not noting preparing burden with Chinese yam, the Chinese yam insipidness that time of boiling has been made, people even can be allowed to have eaten throat sensation itch very much, and just there is the problem of this respect in the preparation method of color green pepper Chinese yam in the market.
Summary of the invention
For solving the problem, technical problem to be solved by this invention is to provide the preparation method of color green pepper Chinese yam.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: the preparation method of a kind of color green pepper Chinese yam, comprises following step:
(1) each composition is obtained respectively by following weight: Chinese yam 280-350g, color green pepper 55-60g, egg 60-75g, green onion 15-25g, ginger 5-12g, refined salt 5-20g, cloves 15-23g, chickens' extract 1-5g, white sugar 6-10g, cooking wine 55-80g, vegetable oil 12-18g, soy sauce 3-15g, starch 3-8g, sesame oil 2-6g, fresh soup 83-95g;
(2) green onion cleans up and cuts into chunks, and cuts into slices after Jiang Qingxi, and color green pepper is cut into chunks;
(3) Chinese yam wash clean, upper cage cooks, and taking-up is dried in the air cool, and peeling, is pounded Rong's mud, adds refined salt and stir;
(4) egg add water-starch adjust evenly become stick with paste;
(5) color green pepper inside is coated egg white to stick with paste, make into Chinese yam Rong mud, put into dish, take out after upper cage boiling;
(6) pot is as on fire, adds fresh soup, condiment boils, add thin starch, drench in color green pepper section with water-starch.
Further, step (2) green onion is cut into the segment of 1 centimeter length, ginger is cut into the thick thin slice of 1mm, and color green pepper is got the base of a fruit, removes seed and interior muscle.
Further, step (3) Chinese yam digestion time is for being 18 minutes.
Further, step (5) color green pepper section digestion time is 20 minutes, and within first 8 minutes, latter 12 minutes with temperature fire with vigorous fire.
Further, step (6) condiment green onion, ginger, refined salt, cloves, chickens' extract, white sugar, cooking wine, vegetable oil, soy sauce, sesame oil furnishing, stir.
The invention has the beneficial effects as follows: the preparation method of a kind of color green pepper Chinese yam provided by the invention, seems fresh, smell perfume (or spice), taste tasty, do not have itching of Chinese yam to stay in mouth, and Chinese yam has effect of Chinese medicine, eat and made the person healthy, also highly beneficial to stomach.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A preparation method for color green pepper Chinese yam, comprises following step:
(1) each composition is obtained respectively by following weight: Chinese yam 280g, color green pepper 55g, egg 60-75g, green onion 15g, ginger 5g, refined salt 5g, cloves 15g, chickens' extract 1g, white sugar 6g, cooking wine 55g, vegetable oil 12g, soy sauce 3g, starch 3g, sesame oil 2g, fresh soup 83g.
(2) green onion cleans up the segment being cut into 1 centimeter length, is cut into 1mm sheet after Jiang Qingxi, the color green pepper of color green pepper gets the base of a fruit, remove seed and interior muscle after cut into chunks;
(3) Chinese yam wash clean, upper cage steams 18 minutes, and taking-up is dried in the air cool, and peeling, is pounded Rong's mud, adds refined salt and stir;
(4) egg add water-starch adjust evenly become stick with paste;
(5) color green pepper inside is coated egg white to stick with paste, make into Chinese yam Rong mud, put into dish, upper cage boiling, digestion time is 20 minutes, within first 8 minutes, with vigorous fire, within latter 12 minutes, takes out with Wen Huohou;
(6) pot is as on fire, and add fresh soup, condiment boils, condiment green onion, ginger, refined salt, cloves, chickens' extract, white sugar, cooking wine, vegetable oil, soy sauce, sesame oil furnishing, stir, add thin starch with water-starch, drenches in color green pepper section.
Embodiment 2
A preparation method for color green pepper Chinese yam, comprises following step:
(1) each composition is obtained respectively by following weight: Chinese yam 310g, color green pepper 58g, egg 68g, green onion 19g, ginger 8g, refined salt 16g, cloves 20g, chickens' extract 3g, white sugar 7g, cooking wine 65g, vegetable oil 15g, soy sauce 12g, starch 5g, sesame oil 4g, fresh soup 90g;
(2) green onion cleans up the segment being cut into 1 centimeter length, is cut into 1mm sheet after Jiang Qingxi, the color green pepper of color green pepper gets the base of a fruit, remove seed and interior muscle after cut into chunks;
(3) Chinese yam wash clean, upper cage steams 18 minutes, and taking-up is dried in the air cool, and peeling, is pounded Rong's mud, adds refined salt and stir;
(4) egg add water-starch adjust evenly become stick with paste;
(5) color green pepper inside is coated egg white to stick with paste, make into Chinese yam Rong mud, put into dish, upper cage boiling, digestion time is 20 minutes, within first 8 minutes, with vigorous fire, within latter 12 minutes, takes out with Wen Huohou;
(6) pot is as on fire, and add fresh soup, condiment boils, condiment green onion, ginger, refined salt, cloves, chickens' extract, white sugar, cooking wine, vegetable oil, soy sauce, sesame oil furnishing, stir, add thin starch with water-starch, drenches in color green pepper section.
Embodiment 3
A preparation method for color green pepper Chinese yam, comprises following step:
(1) each composition is obtained respectively by following weight: Chinese yam 350g, color green pepper 60g, egg 60-75g, green onion 25g, ginger 12g, refined salt 20g, cloves 23g, chickens' extract 5g, white sugar 10g, cooking wine 80g, vegetable oil 18g, soy sauce 15g, starch 8g, sesame oil 6g, fresh soup 95g.
(2) green onion cleans up the segment being cut into 1 centimeter length, is cut into 1mm sheet after Jiang Qingxi, the color green pepper of color green pepper gets the base of a fruit, remove seed and interior muscle after cut into chunks;
(3) Chinese yam wash clean, upper cage steams 18 minutes, and taking-up is dried in the air cool, and peeling, is pounded Rong's mud, adds refined salt and stir;
(4) egg add water-starch adjust evenly become stick with paste;
(5) color green pepper inside is coated egg white to stick with paste, make into Chinese yam Rong mud, put into dish, upper cage boiling, digestion time is 20 minutes, within first 8 minutes, with vigorous fire, within latter 12 minutes, takes out with Wen Huohou;
(6) pot is as on fire, and add fresh soup, condiment boils, condiment green onion, ginger, refined salt, cloves, chickens' extract, white sugar, cooking wine, vegetable oil, soy sauce, sesame oil furnishing, stir, add thin starch with water-starch, drenches in color green pepper section.
The preparation method of a kind of color green pepper Chinese yam provided by the invention, seems fresh, smells perfume (or spice), taste tasty do not have itching of Chinese yam to stay in mouth, and Chinese yam has effect of Chinese medicine, has eaten and has made the person healthy, also highly beneficial to stomach.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for color green pepper Chinese yam, is characterized in that, comprises following step:
(1) each composition is obtained respectively by following weight: Chinese yam 280-350g, color green pepper 55-60g, egg 60-75g, green onion 15-25g, ginger 5-12g, refined salt 5-20g, cloves 15-23g, chickens' extract 1-5g, white sugar 6-10g, cooking wine 55-80g, vegetable oil 12-18g, soy sauce 3-15g, starch 3-8g, sesame oil 2-6g, fresh soup 83-95g;
(2) green onion cleans up and cuts into chunks, and cuts into slices after Jiang Qingxi, and color green pepper is cut into chunks;
(3) Chinese yam wash clean, upper cage cooks, and taking-up is dried in the air cool, and peeling, is pounded Rong's mud, adds refined salt and stir;
(4) egg add water-starch adjust evenly become stick with paste;
(5) color green pepper inside is coated egg white to stick with paste, make into Chinese yam Rong mud, put into dish, take out after upper cage boiling;
(6) pot is as on fire, adds fresh soup, condiment boils, add thin starch, drench in color green pepper section with water-starch.
2. the preparation method of a kind of color green pepper Chinese yam according to claim 1, is characterized in that, step (2) green onion is cut into the segment of 1 centimeter length, ginger is cut into the thick thin slice of 1mm, and color green pepper is got the base of a fruit, removes seed and interior muscle.
3. the preparation method of a kind of color green pepper Chinese yam according to claim 1, is characterized in that, step (3) Chinese yam digestion time is for being 18 minutes.
4. the preparation method of a kind of color green pepper Chinese yam according to claim 1, is characterized in that, step (5) color green pepper section digestion time is 20 minutes, and within first 8 minutes, latter 12 minutes with temperature fire with vigorous fire.
5. the preparation method of a kind of color green pepper Chinese yam according to claim 1, is characterized in that, step (6) condiment green onion, ginger, refined salt, cloves, chickens' extract, white sugar, cooking wine, vegetable oil, soy sauce, sesame oil furnishing, stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652348.3A CN105231357A (en) | 2015-10-10 | 2015-10-10 | Preparation method of color pepper Chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652348.3A CN105231357A (en) | 2015-10-10 | 2015-10-10 | Preparation method of color pepper Chinese yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231357A true CN105231357A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510652348.3A Pending CN105231357A (en) | 2015-10-10 | 2015-10-10 | Preparation method of color pepper Chinese yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231357A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450539A (en) * | 2010-10-19 | 2012-05-16 | 张逢民 | Preparation method of Chinese yam polished rice cake |
| CN103621936A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing Chinese yam and preparation method thereof |
| CN104799175A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Spleen strengthening and stomach nourishing yam millet soup and preparation method thereof |
-
2015
- 2015-10-10 CN CN201510652348.3A patent/CN105231357A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450539A (en) * | 2010-10-19 | 2012-05-16 | 张逢民 | Preparation method of Chinese yam polished rice cake |
| CN103621936A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing Chinese yam and preparation method thereof |
| CN104799175A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Spleen strengthening and stomach nourishing yam millet soup and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张奔腾主编: "《吃不腻的家常美味》", 31 January 2013, 吉林科学技术出版社 * |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160113 |