CN106307113A - 一种全营养羊肉捞饭肉汁及其制成的羊肉捞饭 - Google Patents
一种全营养羊肉捞饭肉汁及其制成的羊肉捞饭 Download PDFInfo
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Abstract
本发明提供一种全营养羊肉捞饭肉汁及其制成的羊肉捞饭,肉汁由羊肉、料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐、老抽、生抽、香菇伞盖、土豆淀粉制成,羊肉捞饭由羊肉块、香菇伞盖、全营养羊肉捞饭肉汁、米饭、西兰花、枸杞苗、枸杞、苹果、梨子、菠萝、小米椒、大蒜、洋葱、沙葱、香菜制成,本发明烹饪方法独特、能保留羊肉的营养和口感、具有海鲜捞饭特质。
Description
技术领域
本发明属于食品,特别是一种全营养羊肉捞饭肉汁及其制成的羊肉捞饭。
背景技术
传统的捞饭制作原料是以海产品为主,如海参、鲍鱼等。在制作过程中再配以绿色蔬菜,鲍鱼汁调汤拌入饭中食用。其味道鲜美,而且营养丰富。在内陆地区,海鲜捞饭并不普及,喜食牛羊肉的人们需要一种可借鉴海鲜捞饭制作方法、又具有独特营养、口味的牛羊肉捞饭。
羊肉,古称之为羝肉、羯肉。羊肉有山羊肉、绵羊肉、野羊肉之分。古时称羊肉为羖肉、羝肉、羯肉。它既能御风寒,又可补身体,对一般风寒咳嗽、慢性气管炎、虚寒哮喘、肾亏阳痿、腹部冷痛、体虚怕冷、腰膝酸软、面黄肌瘦、气血两亏、病后或产后身体虚亏等一切虚状均有治疗和补益效果,最适宜于冬季食用,故被称为冬令补品,深受人们欢迎。李时珍在《本草纲目》中说:“羊肉能暖中补虚,补中益气,开胃健身,益肾气,养胆明目,治虚劳寒冷,五劳七伤”。
羊肉肉质与牛肉相似,但肉味较浓。羊肉较猪肉的肉质要细嫩,较猪肉和牛肉的脂肪、胆固醇含量少。由于羊肉有羊膻味,故被一部分人所冷落。所以羊肉的做法受味道的限制而缺乏创新。在中国南北不同的羊肉烹饪方法来说,以涮羊肉,清炖羊肉,羊肉汤,手抓羊肉,烤羊肉及羊肉泡馍较为出名。由于羊肉的特殊性质,在烹饪时需要放入料酒,生姜等去腥调料才能上口。而且羊肉本身为热性,对火候,调味料的轻重都有很高的要求,要在留住羊肉本身鲜香的基础上,还要把握火候保证肉质不老不嫩。由于羊肉本身有羊膻味,所以羊肉的吃法多见于只上肉或和青萝卜一起炖,很少有搭配其他蔬菜一起食用。因此,从口感上来讲只吃肉会腻口,而且营养也过于单调。
发明内容
本发明的目的是提供一种烹饪方法独特、能保留羊肉的营养和口感、具有海鲜捞饭特质的全营养羊肉捞饭肉汁及其制成的羊肉捞饭。
本发明的技术方案是:
一种全营养羊肉捞饭肉汁,原料及重量比为:羊肉58-86%、料酒1-3%、草果0.2-1%、肉扣0.2-1%、丁香0.2-1%、小茴香0.2-1%、八角0.2-1%、桂皮0.2-1%、姜0.2-1%、香叶0.2-1%、花椒0.2-1%、盐0.2-1%、老抽0.5-2%、生抽0.5-2%、香菇伞盖5-15%、土豆淀粉5-10%,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
一种根据权利要求1所述全营养羊肉捞饭肉汁制成的羊肉捞饭,原料有羊肉块8-30%、香菇伞盖2-8%、全营养羊肉捞饭肉汁2-8%、米饭50-76%、西兰花2-6%、枸杞苗1-4%、枸杞1-4%、苹果1-4%、梨子1-4%、菠萝1-4%、小米椒1-4%、大蒜1-4%、洋葱1-4%、沙葱1-4%、香菜1-4%,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
本发明涉及一种创新羊肉烹饪方法,名为“羊肉捞饭”。结合中华南北烹饪技术精华。经过发明人大量实践,发明人创造出了独特的制作方法,不仅保留羊肉原有的鲜香滑嫩,而且搭配多种蔬菜水果为辅料。口感怡人,营养均衡。其中涉及的食材有新鲜羊肉,苹果,梨子,菠萝,新鲜小米椒,新鲜大蒜,西兰花,香菇,枸杞苗,枸杞,洋葱,香菜,沙葱等。各原料的功效如下:
沙葱的作用与功效:《本草纲目·菜一·茖葱》:茖葱,野葱也,山原平地皆有之。生沙地者名沙葱,生水泽者名水葱,野人皆食之。开白花,结子如小葱头。常吃能增强儿童智力、提高免疫功能,能有效地预防老年性痴呆症的发生,还能抑制和逆转癌细胞的异常增殖,故有助于健康长寿。地上部分可以入药,能开胃、消食、杀虫,主治消化不良、不思饮食、秃疮、青腿病等。野葱为百合科植物野葱的全株,别名沙葱、麦葱。野葱温、辛入肺、胃二经。功效:发汗,散寒,消肿,健胃。主治伤风感冒,头痛发烧,腹部冷痛,消化不良,骨折。
枸杞的作用与功效:枸杞味甘,性平。入肝、肾经。滋肾,润肺,补肝,明目。治肝肾阴亏,腰膝酸软,头晕,目眩,目昏多泪,虚劳咳嗽,消渴,遗精。
1.明目。擅长明目,所以俗称“明眼子”。历代医家治疗肝血不足、肾阴亏虚引起的视物昏花和夜盲症,常常使用枸杞子,著名方剂杞菊地黄丸,就以枸杞子为主要药物。民间也习用枸杞子治疗慢性眼病,枸杞蒸蛋就是简便有效的食疗方。
2.提高机体免疫力。枸杞有提高机体免疫力的作用,可以补气强精、滋补肝肾、抗衰老、止消渴、暖身体、抗肿瘤的功效。
3.降三高。调节血糖,降低血压,防治高血压、心脏病、动脉硬化等症。
4.枸杞子还有兴奋大脑神经、兴奋呼吸、促进胃肠蠕动等作用。
香菜的作用与功效:香菜辛、温,归肺、脾经。具有发汗透疹,消食下气,醒脾和中的功效。
1.和胃调中。香菜辛香升散,能促进胃肠蠕动,具有开胃醒脾的作用。
2.治疗感冒。身体壮实、体质较好、偶尔感冒的人却可以用它来治疗感冒。
3.祛除寒气。香菜性温,脾胃虚寒的人适度吃点香菜也可起到温胃散寒、助消化、缓解胃痛的作用,可在煮粥时放入消食理气的橘皮、温胃散寒的生姜,在即将出锅时撒入香菜末,做成香菜粥来喝。
4.祛腥膻、增味道。香菜中含有许多挥发油,其特殊的香气就是挥发油散发出来的。它能祛除肉类的腥膻味,因此在一些菜肴中加些香菜,即能起到祛腥膻、增味道的独特功效。
5.发汗清热透疹。香菜提取液具有显著的发汗清热透疹的功能,其特殊香味能刺激汗腺分泌,促使机体发汗,透疹。
洋葱的作用与功效:多项研究还发现,洋葱中含有多种有益健康的复合物,对神经系统和心血管系统具有重要保护作用,有助于提高免疫力,
预防多种肿瘤生长,改善健康激素功能等等。研究还发现,洋葱的护心作用比红葡萄酒更强。洋葱可降低胆固醇、预防血管硬化、增强血管弹性和保持健康血压水平。令人惊奇的是,限制脂肪和食糖摄入量,多吃洋葱,还有助于显著降低血糖水平,预防Ⅱ型糖尿病和肥胖症。
枸杞苗的作用与功效:为茄科草本植物枸杞的嫩茎叶。别名:枸杞菜、枸杞头、枸杞叶、枸杞尖。清热补虚,养肝明目。主治:肝阴虚或肝热所致的目昏、夜盲、目赤涩痛、目生翳膜;虚烦发热,消渴口干及虚火牙痛。成分:含甜菜碱、β-谷甾醇葡萄糖甙、鞣质、芸香苷、维生素B1、维生素C、多种氨基酸,以及丁二酸、苹果酸等多种有机酸等。性味归经:味苦、甘,性凉。入肝、肾经。
苹果有“智慧果”、“记忆果”的美称。人们早就发现,多吃苹果有增进记忆、提高智能的效果。据研究,锌是人体内许多重要酶的组成部分,是促进生长发育的关键元素。锌通过酶广泛参与体内蛋白质、脂肪和糖的代谢。锌还是构成与记忆力息息相关的核酸与蛋白质的必不可少的元素。缺锌可使大脑皮层边缘部海马区发育不良,影响记忆力,实验也证明,减少食物中的锌,幼童的记忆力和学习能力受到严重障碍。锌还与产生抗体、提高人体免疫力等有密切关系。
梨含有大量蛋白质、脂肪、钙、磷、铁和葡萄糖、果糖、苹果酸、胡萝卜素及多种维生素。梨还是治疗疾病的良药,民间常用冰糖蒸梨治疗喘咳,“梨膏糖”更是闻名中外。梨还有降血压、清热镇凉的作用,所以高血压及心脏病患者食梨大有益处。菠萝性平,味甘、微酸、微涩、性微寒,具有清暑解渴、消食止泻、补脾胃、固元气、益气血、消食、祛湿、养颜瘦身等功效,为夏令医食兼优的时令佳果,不过一次也不宜吃太多。
辣椒富含VC,胡萝卜素,含蛋白质,糖类,钙,磷,铁,硒,钴等矿物质,隐黄素,辣椒红素,微量辣椒玉红素等色素,龙葵素,脂肪油,树脂,挥发油,辣椒碱,二氢辣椒碱,高辣椒碱等辣味成分。辣椒性味辛辣热。具有温中健胃,杀虫功效,主治胃寒食饮不振,消化不良,风湿腰痛,腮腺炎,多发性疖肿等症。辣椒素也是一种潜在的抗癌物质,抗氧化剂。
大蒜的作用:⒈强力杀菌。⒉防治肿瘤和癌症。⒊排毒清肠,预防肠胃疾病。⒋降低血糖,预防糖尿病。⒌防治心脑血管疾病。6.预防感冒。7.抗疲劳作用。8.抗衰老作用。9.保护肝功能。10.旺盛精力、治疗阳痿。11.抗过敏作用。12.预防女性霉菌性阴道炎。13.改善糖代谢作用。
西兰花可能最显著的就是具有防癌抗癌的功效,除了抗癌以外,西兰花还含有丰富的抗坏血酸,能增强肝脏的解毒能力,提高机体免疫力。而其中一定量的类黄酮物质,则对高血压、心脏病有调节和预防的功用。同时,西兰花属于高纤维蔬菜,能有效降低肠胃对葡萄糖的吸收,进而降低血糖,有效控制糖尿病的病情。
香菇具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的菌类食物。
1. 提高机体免疫功能:香菇多糖可提高小鼠腹腔巨噬细胞的吞噬功能,还可促进T淋巴细胞的产生,并提高T淋巴细胞的杀伤活性;
2. 延缓衰老:香菇的水提取物对过氧化氢有清除作用,对体内的过氧化氢有一定的消除作用;
3. 防癌抗癌:香菇菌盖部分含有双链结构的核糖核酸,进入人体后,会产生具有抗癌作用的干扰素;
4. 降血压、降血脂、降胆固醇:香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,能起到降血压、降胆固醇、降血脂的作用,又可预防动脉硬化、肝硬化等疾病。
5. 香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘等。
具体实施方式
实施例一:
制作全营养羊肉捞饭肉汁,先准备羊肉860克、料酒10克、草果2克、肉扣2克、丁香2克、小茴香2克、八角2克、桂皮2克、姜2克、香叶2克、花椒2克、盐2克、老抽5克、生抽5克、香菇伞盖50克、土豆淀粉50克,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
制作羊肉捞饭,准备羊肉块80克、香菇伞盖20克、全营养羊肉捞饭肉汁20克、米饭760克、西兰花20克、枸杞苗10克、枸杞10克、苹果10克、梨子10克、菠萝10克、小米椒10克、大蒜10克、洋葱10克、沙葱10克、香菜10克,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
实施例二:
制作全营养羊肉捞饭肉汁,先准备羊肉580克、料酒30克、草果10克、肉扣10克、丁香10克、小茴香10克、八角10克、桂皮10克、姜10克、香叶10克、花椒10克、盐10克、老抽20克、生抽20克、香菇伞盖150克、土豆淀粉100克,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
制作羊肉捞饭,准备羊肉块300克、香菇伞盖20克、全营养羊肉捞饭肉汁20克、米饭500克、西兰花60克、枸杞苗10克、枸杞10克、苹果10克、梨子10克、菠萝10克、小米椒10克、大蒜10克、洋葱10克、沙葱10克、香菜10克,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
实施例三:
制作全营养羊肉捞饭肉汁,先准备羊肉700克、料酒20克、草果8克、肉扣8克、丁香8克、小茴香8克、八角8克、桂皮8克、姜8克、香叶8克、花椒8克、盐8克、老抽10克、生抽10克、香菇伞盖100克、土豆淀粉80克,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
制作羊肉捞饭,准备羊肉块80克、香菇伞盖20克、全营养羊肉捞饭肉汁20克、米饭500克、西兰花20克、枸杞苗30克、枸杞30克、苹果30克、梨子30克、菠萝40克、小米椒40克、大蒜40克、洋葱40克、沙葱40克、香菜40克,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
实施例四:
制作全营养羊肉捞饭肉汁,先准备羊肉740克、料酒20克、草果5克、肉扣5克、丁香5克、小茴香5克、八角5克、桂皮5克、姜5克、香叶5克、花椒5克、盐5克、老抽5克、生抽5克、香菇伞盖100克、土豆淀粉80克,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
制作羊肉捞饭,准备羊肉块80克、香菇伞盖50克、全营养羊肉捞饭肉汁50克、米饭500克、西兰花40克、枸杞苗40克、枸杞40克、苹果40克、梨子40克、菠萝20克、小米椒20克、大蒜20克、洋葱20克、沙葱20克、香菜20克,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
实施例五:
制作全营养羊肉捞饭肉汁,先准备羊肉740克、料酒20克、草果5克、肉扣5克、丁香5克、小茴香5克、八角5克、桂皮5克、姜5克、香叶5克、花椒5克、盐5克、老抽5克、生抽5克、香菇伞盖100克、土豆淀粉80克,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
制作羊肉捞饭,准备羊肉块150克、香菇伞盖80克、全营养羊肉捞饭肉汁80克、米饭570克、西兰花20克、枸杞苗10克、枸杞10克、苹果10克、梨子10克、菠萝10克、小米椒10克、大蒜10克、洋葱10克、沙葱10克、香菜10克,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
实施例六:
制作全营养羊肉捞饭肉汁,先准备羊肉580克、料酒30克、草果10克、肉扣10克、丁香10克、小茴香10克、八角10克、桂皮10克、姜10克、香叶10克、花椒10克、盐10克、老抽20克、生抽20克、香菇伞盖150克、土豆淀粉100克,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
制作羊肉捞饭,准备羊肉块200克、香菇伞盖20克、全营养羊肉捞饭肉汁20克、米饭640克、西兰花20克、枸杞苗10克、枸杞10克、苹果10克、梨子10克、菠萝10克、小米椒10克、大蒜10克、洋葱10克、沙葱10克、香菜10克,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
Claims (2)
1.一种全营养羊肉捞饭肉汁,原料及重量比为:羊肉58-86%、料酒1-3%、草果0.2-1%、肉扣0.2-1%、丁香0.2-1%、小茴香0.2-1%、八角0.2-1%、桂皮0.2-1%、姜0.2-1%、香叶0.2-1%、花椒0.2-1%、盐0.2-1%、老抽0.5-2%、生抽0.5-2%、香菇伞盖5-15%、土豆淀粉5-10%,具体制作步骤为:
a.把羊肉切块,炒锅倒油烧至7分热,将羊肉块放入锅中翻炒;
b.把羊肉中的水分炒干后放入料酒、草果、肉扣、丁香、小茴香、八角、桂皮、姜、香叶、花椒、盐继续翻炒至出油;
c.将适量羊骨放入砂锅中倒水没过羊骨,熬成骨汤,盛出备用;
d.把炒好的肉块放入骨汤中熬煮,骨汤用量刚好没过羊肉,肉块至九成熟时放入香菇伞盖一起炖熟;汤中加入老抽、生抽再炖2~3分钟后把肉块和香菇伞盖盛出,汤中放入土豆淀粉收汁装盘即成全营养羊肉捞饭肉汁。
2.一种根据权利要求1所述全营养羊肉捞饭肉汁制成的羊肉捞饭,原料有羊肉块8-30%、香菇伞盖2-8%、全营养羊肉捞饭肉汁2-8%、米饭50-76%、西兰花2-6%、枸杞苗1-4%、枸杞1-4%、苹果1-4%、梨子1-4%、菠萝1-4%、小米椒1-4%、大蒜1-4%、洋葱1-4%、沙葱1-4%、香菜1-4%,其制作步骤为:
a.把切好的西兰花、枸杞苗、枸杞放入开水中汆熟捞出备用;
b.把苹果、梨子、菠萝、小米椒、大蒜、洋葱、西兰花分别切成小丁分开装盘成配菜;
c.把羊肉块、枸杞苗、枸杞、香菇伞盖装盘,用沙葱、香菜作为点缀整支放在拼盘上;
d. 把米饭乘放在盘子中央,放入配菜,然后浇上全营养羊肉捞饭肉汁拌匀即成。
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CN112515090A (zh) * | 2019-09-19 | 2021-03-19 | 童杨华 | 一种黑果枸杞羊肉抓饭及其制备方法 |
CN114631626A (zh) * | 2022-04-08 | 2022-06-17 | 完彩红 | 一种羊肉泡馍调料的食品配方 |
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CN112515090A (zh) * | 2019-09-19 | 2021-03-19 | 童杨华 | 一种黑果枸杞羊肉抓饭及其制备方法 |
CN114631626A (zh) * | 2022-04-08 | 2022-06-17 | 完彩红 | 一种羊肉泡馍调料的食品配方 |
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