CN105707536A

CN105707536A - Method for producing Chinese rice-pudding in southern Fujian

Info

Publication number: CN105707536A
Application number: CN201410705692.XA
Authority: CN
Inventors: 孙正国
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-01
Filing date: 2014-12-01
Publication date: 2016-06-29

Abstract

The invention relates to a method for producing Chinese rice-pudding in southern Fujian. The method comprises the following steps: 1) washing glutinous rice and immersing the glutinous rice by clear water for 2 hours, draining the moisture of the glutinous rice; placing fresh chestnuts in a charcoal burner for roasting until the shells crack, removing the shell and taking the chestnut; soaking mushroom with water, removing stalk of the mushroom, and slicing the mushroom, soaking the dried peeled shrimp by warm water until the peeled shrimp is soft, washing the bamboo rice-pudding leaves and immersing the rice-pudding leaves in boiling water until the rice-pudding leaves are soft; 2) adding soy source, spice, marinade, pork, and duck meat in a pain until the materials are fully cooked, and the materials are cut into 30 equal blocks, placing the pan on the fire, adding cooked lard oil for medium-well done, placing the drained glutinous rice for frying the glutinous rice, adding the marinade, brown sugar, monosodium glutamate and cooked lard oil and uniformly mixing, after the glutinous rice turns to orange color with medium-well done, taking the glutinous rice out and airing the glutinous rice; and 3) taking 2-3 rice-pudding leaves and stacking the rice-pudding leaves, folding a triangular funnel form with a shaped bottom, dumping about 25 g glutinous rice, then placing the chestnuts, mushroom and peeled shrimp and pasting the raw materials at edge of the leaves, placing the halogen pork, the duck meat and the flat fish granules at the middle part, placing 25 g of the glutinous rice at the top of the Chinese rice-pudding, tightening two ends of the Chinese rice-pudding leaves, sealing an upper opening of the rice-pudding leaves to form a tetragonal shape, tightening the Chinese rice-pudding with angelica at four angels and an middle part, wherein every 15 Chinese rice-puddings are made to a string ; and 4) placing the Chinese rice-puddings and water in the pan, using medium flame for boiling the Chinese rice-puddings for 3 hours, and taking the Chinese rice-puddings out and insulating the Chinese rice-puddings. While eating, the angelica is released, a wasabi chilli sauce or a thick chilli sauce can be used for dipping the Chinese rice-puddings.

Description

A kind of manufacture method of the south of Fujian Province rice tamale

Technical field

The present invention relates to field of food, the manufacture method of specifically a kind of the south of Fujian Province rice tamale.

Background technology

The Dragon Boat Festival eats the traditional custom that rice tamale is China, and it is former in order to commemorate that great poets is bent that the Dragon Boat Festival eats rice tamale, Shanxi generation, and rice tamale is formally decided to be Dragon Boat Festival food.Xiamen, the Canton style roast pork rice-pudding in Quanzhou, alkali rice-pudding are all famous at home and abroad.Canton style roast pork rice-pudding Seiko is made ingeniously, and Oryza glutinosa is essential superior, and three layers build selected by Carnis Sus domestica, and first halogen obtains not only fragrant but also rotten, adds Lentinus Edodes, dried shrimps, Semen Nelumbinis and halogen meat soup, white sugar etc., dips in various condiment such as tune mashed garlic, mustard chilli sauce peppery, red, Radix Raphani acid when eating, fragrant and sweet soft, glossy oiliness.

The present invention relates to the manufacture method of a kind of the south of Fujian Province rice tamale.

Summary of the invention

Making material: late 1500 grams of Oryza glutinosa, belt leather pig leg meat 1500 grams, 450 grams of fresh Semen Castaneae, water sends out 75 grams of Lentinus Edodes, dry 90 grams of peeled shrimp, fried crisp flat fish 60 grams, duck meat 600 grams, 75 grams of brown sugar, lard stearin 150 grams, Soy Sauce Flavors thick gravy 750 grams, monosodium glutamate 5 grams, bamboo Rice dumpling leaf 80, salty some.

Manufacture method step:

1. Oryza glutinosa in evening is cleaned and is soaked 2 hours with clear water, pulls out and drains away the water.Fresh Semen Castaneae is put into charcoal burner baking and is split shell, shells and takes meat.Water sends out the section of Lentinus Edodes stalk, and peeled shrimp is dry uses warm water maceration, and bamboo Rice dumpling leaf is cleaned and used boiling water maceration；

2. add Soy Sauce Flavors thick gravy in pot, Carnis Sus domestica, duck meat boil to halogen ripe, take out and are cut into 30 blocks such as grade.Frying pan is put on fire, adds lard stearin and burns to fifty percent heat, puts into and soak the Oryza glutinosa drained and stir-fry, and adds thick gravy, brown sugar, monosodium glutamate, lard stearin are mixed thoroughly, until Oryza glutinosa be helvolus, medium rare time, get out dry in the air cool；

3. take Rice dumpling leaf two or three folded mutually side by side, it is converted into point end triangular funne shape, first pour about 25 grams of Oryza glutinosa into, placing into Semen Castaneae, Lentinus Edodes, peeled shrimp and be respectively bonded at triangle leaf edge, halogen Carnis Sus domestica, duck meat, flat fish particle are put in centre, topmost cover about 25 grams of Oryza glutinosa, draw Rice dumpling leaf two ends in, being bundled into quadricorn solid figure, tie up corner and the middle part of the side with angelica, every 15 are bundled into a string；

4. put into meat rice-pudding, water in pot, boil about 3 hours with moderate heat, pull out and be incubated.Untie bundle grass during food, dip in food mustard chilli sauce, Fructus Capsici sauce assistant food.

Detailed description of the invention

Claims

1. the manufacture method of the south of Fujian Province rice tamale: make material: late 1500 grams of Oryza glutinosa, belt leather pig leg meat 1500 grams, 450 grams of fresh Semen Castaneae, water sends out 75 grams of Lentinus Edodes, dry 90 grams of peeled shrimp, fried crisp flat fish 60 grams, duck meat 600 grams, 75 grams of brown sugar, lard stearin 150 grams, Soy Sauce Flavors thick gravy 750 grams, monosodium glutamate 5 grams, bamboo Rice dumpling leaf 80, salty some.

2. manufacture method step:

1. Oryza glutinosa in evening is cleaned and is soaked 2 hours with clear water, pulls out and drains away the water；

Fresh Semen Castaneae is put into charcoal burner baking and is split shell, shells and takes meat；

Water sends out the section of Lentinus Edodes stalk, and peeled shrimp is dry uses warm water maceration, and bamboo Rice dumpling leaf is cleaned and used boiling water maceration；

2. add Soy Sauce Flavors thick gravy in pot, Carnis Sus domestica, duck meat boil to halogen ripe, take out and are cut into 30 blocks such as grade；

Frying pan is put on fire, adds lard stearin and burns to fifty percent heat, puts into and soak the Oryza glutinosa drained and stir-fry, and adds thick gravy, brown sugar, monosodium glutamate, lard stearin are mixed thoroughly, until Oryza glutinosa be helvolus, medium rare time, get out dry in the air cool；

4. put into meat rice-pudding, water in pot, boil about 3 hours with moderate heat, pull out and be incubated；Untie bundle grass during food, dip in food mustard chilli sauce, Fructus Capsici sauce assistant food.