CN106900808A - A kind of crisp preparation method of perilla leaf egg - Google Patents
A kind of crisp preparation method of perilla leaf egg Download PDFInfo
- Publication number
- CN106900808A CN106900808A CN201510952695.8A CN201510952695A CN106900808A CN 106900808 A CN106900808 A CN 106900808A CN 201510952695 A CN201510952695 A CN 201510952695A CN 106900808 A CN106900808 A CN 106900808A
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- CN
- China
- Prior art keywords
- egg
- perilla leaf
- flour
- preparation
- flour paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Noodles (AREA)
Abstract
The invention discloses the preparation method that a kind of perilla leaf egg is crisp, it is characterised in that raw material includes：Perilla leaf, egg and flour；Preparation method：The egg white of egg and yolk are mixed and is well mixed with flour and then is added certain water to stir into egg flour paste, then perilla leaf is pulled in egg flour paste makes to be covered with egg flour paste on perilla leaf, then will be covered with the perilla leaf of egg flour paste put into the rape oil of boiling carry out it is fried, until perilla leaf emersion pasta.A kind of crisp preparation method of perilla leaf egg of the invention, manufacture craft is simple, and product delicious food is tasty and refreshing, nutrition easily absorbs.
Description
Technical field
The present invention relates to a kind of instant food, more particularly to a kind of crisp preparation method of perilla leaf egg.
Background technology
The leisure snack of in the market, species is various, and taste is also various, some improvement are typically all done in mouthfeel, requirement of the people to mouthfeel is met, but with the raising of standard of living, people increasingly pay attention to health care, therefore the leisure food of in the market can not meet the demand of people.
Perilla leaf Argine Monohydrochloride A wide selection of colours and designs, also containing beneficiating ingredients such as abundant carrotene, multivitamin and trace elements, warm stomach of dispeling cold, dehumidifying invigorating the spleen, blood-nourishing, dispel cold, nourishing liver and improving eyesight, fat-reducing the effects such as.
The content of the invention
A kind of defect in order to make up prior art of the invention, there is provided the crisp preparation method of perilla leaf egg.
Technical scheme is as follows：
The crisp preparation method of a kind of perilla leaf egg, it is characterised in that raw material includes：Perilla leaf, egg and flour；Preparation method：The egg white of egg and yolk are mixed and is well mixed with flour and then is added certain water to stir into egg flour paste, then perilla leaf is pulled in egg flour paste makes to be covered with egg flour paste on perilla leaf, then will be covered with the perilla leaf of egg flour paste put into the rape oil of boiling carry out it is fried, until perilla leaf emersion pasta.
Specific embodiment
With reference to specific embodiment, the invention will be further described：
Material composition：The perilla leaf 50 of green, Fresh Egg two, 1000 grams of 500 grams of flour and rape oil.
Preparation method：The egg white of egg and yolk are mixed and is well mixed with flour and then is added 1000 milliliters of water to stir into egg flour paste, then perilla leaf is pulled into rolling in egg flour paste makes to be covered with egg flour paste on perilla leaf, then will be covered with the perilla leaf of egg flour paste put into the rape oil of boiling carry out it is fried, until perilla leaf emersion pasta.
Claims (1)
1. the crisp preparation method of a kind of perilla leaf egg, it is characterised in that raw material includes：Perilla leaf, egg and flour；Its preparation method is characterised by：The egg white of egg and yolk are mixed and is well mixed with flour and then is added certain water to stir into egg flour paste, then perilla leaf is pulled in egg flour paste makes to be covered with egg flour paste on perilla leaf, then will be covered with the perilla leaf of egg flour paste put into the rape oil of boiling carry out it is fried, until perilla leaf emersion pasta.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952695.8A CN106900808A (en) | 2015-12-20 | 2015-12-20 | A kind of crisp preparation method of perilla leaf egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952695.8A CN106900808A (en) | 2015-12-20 | 2015-12-20 | A kind of crisp preparation method of perilla leaf egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106900808A true CN106900808A (en) | 2017-06-30 |
Family
ID=59200640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510952695.8A Pending CN106900808A (en) | 2015-12-20 | 2015-12-20 | A kind of crisp preparation method of perilla leaf egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106900808A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
-
2015
- 2015-12-20 CN CN201510952695.8A patent/CN106900808A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170630 |
|
| WD01 | Invention patent application deemed withdrawn after publication |