CN106473047A - 一种丝瓜皮风味菜及制作方法 - Google Patents
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Abstract
本发明涉及一种食品加工的技术领域,具体地说是一种丝瓜皮风味菜及制作方法。该丝瓜皮风味菜的制作步骤:(1)普通丝瓜洗净、削厚皮,切丝瓜皮成薄条;(2)菜椒去籽去蒂切成丝,或选用青辣椒,红辣椒,榨菜丝,蘑菇片;(3)制作生姜丝、大蒜片、葱末;(4)烧热锅倒入植物油,小火,放生姜丝、大蒜片,煎出香味;(5)加入丝瓜皮,菜椒丝,调大火,翻炒均匀;(6)加入调料料酒,鸡精,食盐,翻炒片刻,丝瓜皮看似软熟,撒上葱末,起锅,装盘食用。本发明提供一种口感脆爽略鲜,色泽淡雅,风味独特,富有纤维素的丝瓜皮风味菜。
Description
技术领域
本发明涉及一种食品加工的技术领域,具体地说是一种丝瓜皮风味菜及制作方法。
背景技术
丝瓜,属于双子叶植物药葫芦科植物,以成熟果实、果络、叶、藤、根及种子入药。祖国医学认为丝瓜皮味甘,性凉,入心,脾二经,具有利水渗湿,清热解毒等作用。丝瓜皮含多种营养成分,蛋白质、碳水化合物、钙、磷等多种元素较为丰富,皂甙类物质、丝瓜苦味质、黏液质、木胶、瓜氨酸、木聚糖和干扰素等特殊物质,有利于养生保健。民间食用丝瓜,常留丝瓜肉制作菜品食用,而削下来的丝瓜皮往往被当作废物丢弃。丝瓜皮制菜不仅是可食的风味菜,还具有一定的保健养生之功效。本发明所涉及的丝瓜皮风味菜,以普通嫩丝瓜皮为主料,根据口味不同,配以菜椒,青辣椒,红辣椒,蘑菇,另加鸡精,生姜丝,大蒜片,食盐为调料,制成的菜品,带有丝瓜皮特有的清香。制作成的丝瓜皮风味菜,口感脆爽略鲜,色泽淡雅,风味独特,富有纤维素,营养丰富,易于咀嚼和消化,丰富了菜肴品种,适合各种人群对饮食营养与养生保健的需求,也提升了丝瓜皮的利用价值。
发明内容
本发明的目的是提供一种口感脆爽,色泽淡雅,风味独特的丝瓜皮风味菜。
一种丝瓜皮风味菜及制作方法,其特征在于,所述原料的主料为普通嫩丝瓜皮,削厚皮,切成薄条,留重量200克。所述原料的配料组成和其重量配比,分别为:(1)菜椒丝60克,青辣椒丝50g,红辣椒丝50克,榨菜丝50克,蘑菇片50克。(2)植物油10克,料酒5克,鸡精5克,生姜丝5克,蒜片5克,葱末10克,食盐3克。
进一步地说,所述制作步骤:
(1)丝瓜洗净、削厚皮,切丝瓜皮成薄条;
(2)制作配料,菜椒去籽去蒂切成丝;
(3)制作调料,生姜丝、大蒜片、葱末;
(4)烧热锅倒入植物油,小火,放生姜丝、大蒜片,煎出香味;
(5)加入丝瓜皮,菜椒丝,调大火,翻炒均匀;
(6)加入调料料酒,鸡精,食盐,翻炒片刻,丝瓜皮看似软熟,撒上葱末,起锅,装盘食用。
(7)根据口味不同,可选择添加若干青辣椒丝,红辣椒丝,榨菜丝,蘑菇片。
本发明制成的丝瓜皮风味菜,爽脆可口,色泽淡雅,风味独特,富有纤维素,营养丰富,易于咀嚼和消化,丰富了菜肴品种,适合各种人群对饮食营养与养生保健的需求。
具体实施方式
本发明结合以下实施例作进一步描述:
实施例1,一种丝瓜皮风味菜及制作方法,其特征在于,所述原料的主料为普通嫩丝瓜皮,削厚皮,切成薄条,留重量200克。所述原料的配料组成和其重量配比,分别为:(1)菜椒丝60克。(2)植物油10克,料酒5克,鸡精5克,生姜丝5克,蒜片5克,葱末10克,食盐3克。所述制作步骤:(1)普通嫩丝瓜洗净、削厚皮,切丝瓜皮成薄条;(2)制作配料,菜椒去籽去蒂切成丝;(3)制作调料,生姜丝、大蒜片、葱末;(4)烧热锅倒入植物油,小火,放生姜丝、大蒜片,煎出香味;(5)加入丝瓜皮,菜椒丝,调大火,翻炒均匀;(6)加入调料料酒,鸡精,食盐,翻炒片刻,丝瓜皮看似软熟,撒上葱末,起锅,装盘食用。
实施例2,一种丝瓜皮风味菜及制作方法,其特征在于,所述原料的主料为普通嫩丝瓜皮,削厚皮,切成薄条,留重量200克。所述原料的配料组成和其重量配比,分别为:(1)青辣椒丝50g。(2)植物油10克,料酒5克,鸡精5克,生姜丝5克,蒜片5克,葱末10克,食盐3克。所述制作步骤:以青辣椒丝替换菜椒丝,余项同实施例1。
实施例3,一种丝瓜皮风味菜及制作方法,其特征在于,所述原料的主料为普通嫩丝瓜皮,削厚皮,切成薄条,留重量200克。所述原料的配料组成和其重量配比,分别为:(1)红辣椒丝50g。(2)植物油10克,料酒5克,鸡精5克,生姜丝5克,蒜片5克,葱末10克,食盐3克。所述制作步骤:以红辣椒丝替换菜椒丝,余项同实施例1。
实施例4,一种丝瓜皮风味菜及制作方法,其特征在于,所述原料的主料为普通嫩丝瓜皮,削厚皮,切成薄条,留重量200克。所述原料的配料组成和其重量配比,分别为:(1)红辣椒丝50g。(2)植物油10克,料酒5克,鸡精5克,生姜丝5克,蒜片5克,葱末10克,食盐3克。所述制作步骤:以榨菜丝,蘑菇片替换菜椒丝,余项同实施例1。
上述实施例制得的丝瓜皮风味菜制作方便,变废为宝,食料以素菜搭配,口味不同,可有菜椒,青辣椒,红辣椒,蘑菇,榨菜等配料,菜品外观色泽淡雅,营养均衡,易于咀嚼和消化,爽脆可口。
总之,以上所述仅为本发明的较佳实施例,并不用以限制本发明。凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围,均应包含在本发明的保护范围之内。
Claims (3)
1.一种丝瓜皮风味菜及制作方法,其特征在于,所述原料的主料为普通嫩丝瓜皮,削厚皮,切成薄条,留重量200克。所述原料的配料组成和其重量配比,分别为:(1)菜椒丝60克,青辣椒丝50g,红辣椒丝50克,榨菜丝50克,蘑菇片50克。(2)植物油10克,料酒5克,鸡精5克,生姜丝5克,蒜片5克,葱末10克,食盐3克。
2.按照权利要求1所述的一种丝瓜皮风味菜及制作方法,丝瓜皮薄条为主要原料,原料与配料按重量份比例配比,通过原料选料、切割、煎炒、翻炒等工艺步骤制成丝瓜皮风味菜,具体方法步骤如下:
(1)丝瓜洗净、削厚皮,切丝瓜皮成薄条;
(2)制作配料,菜椒去籽去蒂切成丝;
(3)制作调料,生姜丝、大蒜片、葱末;
(4)烧热锅倒入植物油,小火,放生姜丝、大蒜片,煎出香味;
(5)加入丝瓜皮,菜椒丝,调大火,翻炒均匀;
(6)加入调料料酒,鸡精,食盐,翻炒片刻,丝瓜皮看似软熟,撒上葱末,起锅,装盘食用。
3.按照权利要求1所述的一种丝瓜皮风味菜及制作方法,其特征在于所述丝瓜皮风味菜中可选择添加若干青辣椒丝,红辣椒丝,榨菜丝,蘑菇片。
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Application publication date: 20170308 |