CN106562371A - Tea aroma peanut and cooking method thereof - Google Patents
Tea aroma peanut and cooking method thereof Download PDFInfo
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- CN106562371A CN106562371A CN201510654859.9A CN201510654859A CN106562371A CN 106562371 A CN106562371 A CN 106562371A CN 201510654859 A CN201510654859 A CN 201510654859A CN 106562371 A CN106562371 A CN 106562371A
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- pot
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- arachidis hypogaeae
- peanut
- semen arachidis
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Abstract
The present invention relates to tea aroma peanut and a cooking method thereof, and belongs to the technical field of agricultural product processing, wherein the tea aroma peanut is prepared by cooking the following components by weight: 500 g of peanut, 10-12 g of zanthoxylum bungeanum maxim, 10-12 g of illicium verum hook. f, 6-8 g of laurus nobilis leaf, 10-12 g of cinnamomum tamala, 15-20 g of aniseed, 10-20 g of pericarpium citri reticulatae, 10-15 g of alpinia officinarum hance, 10-20 g of amomum tsaoko, 50-60 g of salt, and 50-80 g of tea leaf. The cooking method comprises: washing fresh peanuts, kneading the peanut shell with hands to form small opening, placing into a pot, and adding water; loading zanthoxylum bungeanum maxim, illicium verum hook. f, laurus nobilis leaf, cinnamomum tamala, aniseed, pericarpium citri reticulatae, alpinia officinarum hance, amomum tsaoko and tea leaf into a gauze bag, and then placing into the pot; adding salt to the pot; cooking for 3 min with strong fire, and slowly cooking for 5 min with small fire; and turning off the fire, covering with a pot lid, and stewing for 30 min so as to discharge out of the pot. According to the present invention, a variety of the spices and the tea leaf are added during the peanut cooking process and the specific cooking method is matched, such that the cooked peanuts have tea aroma and fragrant taste, the disadvantage of the single taste of the existing cooked peanuts is solved, and the obtained tea aroma peanuts are suitable for all kinds of people.
Description
Technical field
The present invention relates to a kind of tea perfume Semen arachidis hypogaeae and its method for cooking, belong to technical field of agricultural product process.
Background technology
It is Semen arachidis hypogaeae sweet in the mouth, mild-natured, enter spleen, lung meridian.The nutritive value of Semen arachidis hypogaeae is higher than grain, can with egg,
Some animal foods such as milk, meat match in excellence or beauty.Semen arachidis hypogaeae contains Vitamin E and a certain amount of zinc, can increase
Hypermnesia is recalled, aging resistance, delays brain function decline, skin care.The vitamin C that Semen arachidis hypogaeae contains has reduction
The effect of cholesterol, contributes to preventing and treating arteriosclerosis, hypertension and coronary heart disease.Semen arachidis hypogaeae also have righting qi-restoratives,
Happy spleen stomach function regulating, moistening the lung and resolving phlegm, nourish the effect that regulating QI, inducing diuresis to remove edema, hemostasis lactogenesis, moistening and cleaning throat stop malaria.
The homely cold dish that Semen arachidis hypogaeae is that China is generally popular together is boiled very much, is both must ordering dishes for feast cold dish
One of, it is again the optimum selection of little meal dish that goes with wine.That generally there was only spiced taste at present boils Semen arachidis hypogaeae, taste
It is more single.
The content of the invention
According to deficiency of the prior art above, the technical problem to be solved in the present invention is:A kind of solution is provided
Determine drawbacks described above, the Semen arachidis hypogaeae that cooks can have been caused with tea perfume, the tea perfume Semen arachidis hypogaeae of fragrant in taste and its boiled
Method processed.
Tea perfume Semen arachidis hypogaeae, by the component of following weight it is cooked after make:
Semen arachidis hypogaeae 500g, Pericarpium Zanthoxyli 10-12g;Fructus Anisi Stellati 10-12g;Herba Pelargonii Graveolentiss 6-8g;Cortex cinnamomi japonici (Ramulus Cinnamomi) 10-12g;It is anistree
15-20g;Pericarpium Citri Reticulatae 10-20g;Rhizoma Alpiniae Officinarum 10-15g;Fructus Tsaoko 10-20g;Salt 50-60g;Folium Camelliae sinensis 50-80g.
The method for cooking of above-mentioned tea perfume Semen arachidis hypogaeae, comprises the following steps:
A, fresh peanut is cleaned after, it is manual that Pericarppium arachidis hypogaeae is pinched out into osculum, in being subsequently placed into pot, add water;
B, by Pericarpium Zanthoxyli, Fructus Anisi Stellati, Herba Pelargonii Graveolentiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Tsaoko and Folium Camelliae sinensis load
In gauze bag, in being subsequently placed into pot;
C, by salt add pot in;
D, big fire are boiled 3 minutes, and subsequent small fire simmers 5 minutes;
E, Guan Huo, after lid pot cover, after boiling in a covered pot over a slow fire 30 minutes, you can take the dish out of the pot.
After described step e, gauze bag is taken out and is reused.
The present invention is had an advantageous effect in that:The present invention adds various spice during Semen arachidis hypogaeae is cooked
And Folium Camelliae sinensis, and it is equipped with specific method for cooking so that the Semen arachidis hypogaeae for cooking carries tea perfume, fragrant in taste, solution
Determined it is existing boil the single shortcoming of Semen arachidis hypogaeae taste, be adapted to various people eat.
Specific embodiment
Embodiment 1:
Tea perfume Semen arachidis hypogaeae and its method for cooking, are made up of the component of following parts by weight:
Tea perfume Semen arachidis hypogaeae, by the component of following weight it is cooked after make:
Semen arachidis hypogaeae 500g, Pericarpium Zanthoxyli 10g;Fructus Anisi Stellati 10g;Herba Pelargonii Graveolentiss 6g;Cortex cinnamomi japonici (Ramulus Cinnamomi) 10g;Anistree 15g;Pericarpium Citri Reticulatae
10g;Rhizoma Alpiniae Officinarum 10g;Fructus Tsaoko 10g;Salt 50g;Folium Camelliae sinensis 50g.
Method for cooking is:
A, fresh peanut is cleaned after, it is manual that Pericarppium arachidis hypogaeae is pinched out into osculum, in being subsequently placed into pot, add water;
B, by Pericarpium Zanthoxyli, Fructus Anisi Stellati, Herba Pelargonii Graveolentiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Tsaoko and Folium Camelliae sinensis load
In gauze bag, in being subsequently placed into pot;
C, by salt add pot in;
D, big fire are boiled 3 minutes, and subsequent small fire simmers 5 minutes;
E, Guan Huo, after lid pot cover, after boiling in a covered pot over a slow fire 30 minutes, you can take the dish out of the pot.
Embodiment 2:
Tea perfume Semen arachidis hypogaeae, by the component of following weight it is cooked after make:
Semen arachidis hypogaeae 500g, Pericarpium Zanthoxyli 11g;Fructus Anisi Stellati 11g;Herba Pelargonii Graveolentiss 7g;Cortex cinnamomi japonici (Ramulus Cinnamomi) 11g;Anistree 18g;Pericarpium Citri Reticulatae
15g;Rhizoma Alpiniae Officinarum 13g;Fructus Tsaoko 15g;Salt 55g;Folium Camelliae sinensis 65g.
Method for cooking is:
A, fresh peanut is cleaned after, it is manual that Pericarppium arachidis hypogaeae is pinched out into osculum, in being subsequently placed into pot, add water;
B, by Pericarpium Zanthoxyli, Fructus Anisi Stellati, Herba Pelargonii Graveolentiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Tsaoko and Folium Camelliae sinensis load
In gauze bag, in being subsequently placed into pot;
C, by salt add pot in;
D, big fire are boiled 3 minutes, and subsequent small fire simmers 5 minutes;
E, Guan Huo, after lid pot cover, after boiling in a covered pot over a slow fire 30 minutes, you can take the dish out of the pot.
Embodiment 3:
Tea perfume Semen arachidis hypogaeae, by the component of following weight it is cooked after make:
Semen arachidis hypogaeae 500g, Pericarpium Zanthoxyli 12g;Fructus Anisi Stellati 12g;Herba Pelargonii Graveolentiss 8g;Cortex cinnamomi japonici (Ramulus Cinnamomi) 12g;Anistree 20g;Pericarpium Citri Reticulatae
20g;Rhizoma Alpiniae Officinarum 15g;Fructus Tsaoko 20g;Salt 60g;Folium Camelliae sinensis 80g.
Method for cooking is:
A, fresh peanut is cleaned after, it is manual that Pericarppium arachidis hypogaeae is pinched out into osculum, in being subsequently placed into pot, add water;
B, by Pericarpium Zanthoxyli, Fructus Anisi Stellati, Herba Pelargonii Graveolentiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Tsaoko and Folium Camelliae sinensis load
In gauze bag, in being subsequently placed into pot;
C, by salt add pot in;
D, big fire are boiled 3 minutes, and subsequent small fire simmers 5 minutes;
E, Guan Huo, after lid pot cover, after boiling in a covered pot over a slow fire 30 minutes, you can take the dish out of the pot.
Claims (3)
1. a kind of tea perfume Semen arachidis hypogaeae, it is characterised in that by the component of following weight it is cooked after make:
Semen arachidis hypogaeae 500g, Pericarpium Zanthoxyli 10-12g;Fructus Anisi Stellati 10-12g;Herba Pelargonii Graveolentiss 6-8g;Cortex cinnamomi japonici (Ramulus Cinnamomi) 10-12g;It is anistree
15-20g;Pericarpium Citri Reticulatae 10-20g;Rhizoma Alpiniae Officinarum 10-15g;Fructus Tsaoko 10-20g;Salt 50-60g;Folium Camelliae sinensis 50-80g.
2. the method for cooking of the tea perfume Semen arachidis hypogaeae described in a kind of claim 1, it is characterised in that including following
Step:
A, fresh peanut is cleaned after, it is manual that Pericarppium arachidis hypogaeae is pinched out into osculum, in being subsequently placed into pot, add water;
B, by Pericarpium Zanthoxyli, Fructus Anisi Stellati, Herba Pelargonii Graveolentiss, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Tsaoko and Folium Camelliae sinensis load
In gauze bag, in being subsequently placed into pot;
C, by salt add pot in;
D, big fire are boiled 3 minutes, and subsequent small fire simmers 5 minutes;
E, Guan Huo, after lid pot cover, after boiling in a covered pot over a slow fire 30 minutes, you can take the dish out of the pot.
3. the method for cooking of tea perfume Semen arachidis hypogaeae according to claim 2, it is characterised in that:Described e
After step, gauze bag is taken out and is reused.
Priority Applications (1)
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CN201510654859.9A CN106562371A (en) | 2015-10-12 | 2015-10-12 | Tea aroma peanut and cooking method thereof |
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CN201510654859.9A CN106562371A (en) | 2015-10-12 | 2015-10-12 | Tea aroma peanut and cooking method thereof |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108030045A (en) * | 2017-12-19 | 2018-05-15 | 三只松鼠股份有限公司 | A kind of boiling peanut and preparation method thereof |
CN109349586A (en) * | 2018-11-23 | 2019-02-19 | 茂名市和香种植科技有限公司 | A kind of agalloch eaglewood halogen boils peanut and preparation method thereof |
-
2015
- 2015-10-12 CN CN201510654859.9A patent/CN106562371A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108030045A (en) * | 2017-12-19 | 2018-05-15 | 三只松鼠股份有限公司 | A kind of boiling peanut and preparation method thereof |
CN109349586A (en) * | 2018-11-23 | 2019-02-19 | 茂名市和香种植科技有限公司 | A kind of agalloch eaglewood halogen boils peanut and preparation method thereof |
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Application publication date: 20170419 |
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