CN1075611A - The preparation method of Flavourous dish - Google Patents

Abstract

The present invention is the manufacture method of Flavourous dish, it comprise pluck wash, boiling water boils and drags for, cools, stir operations such as auxiliary material, its characteristics are: scald vegetables and need put into a small amount of oil, salt in the boiling water before boiling, and after vegetables are pulled out from boiling water, promptly it is dashed thoroughly and drains with cold water, can make pickles look U.S., fresh and crisp; After vegetables mix with auxiliary material, again it is put in contain edible oil prosperous and propagandizes that to turn over the top in the pot several down hotly, so that auxiliary material more oozes and distinguish the flavor of in vegetables, thereby make the pickles flavor that makes more beautiful, and be easy to preserve.These pickles are good in color, smell and taste, and are fresh and crisp, are rich in vitamin, good and cheap, are easy to carry, and it can eat and do travelling dish for the daily life of a family.

Description

The preparation method of Flavourous dish

The present invention relates to vegetables and make the preparation method of pickles, particularly make the preparation method of Flavourous dish.

Fresh vegetables is made refrigerant tasty and refreshing pickles, now common way be with vegetables clean cut after, with boiling hot boiling of boiling water short time, after the cold of pulling out then, drain, dry in the air, with auxiliary material (salt, sugar, vinegar, monosodium glutamate, sesame oil, chili oil, bean product etc.) it being stirred is edible.The pickles that this method makes are rich in local flavor, and are refrigerant tasty and refreshing, but since auxiliary material only mix in the outside of dish not tasty, so and the color of vegetables and the auxiliary material look of not noting arranging in pairs or groups also not beautiful, storage life also only 1～2 day, too short, also be not easy to carry.

The objective of the invention is to the experience that will accumulate decades concentrates and creates a kind of look perfume (or spice), Flavourous dish delicious, fresh and crisp and portable, that directly can eat.

Operation principle of the present invention is: with fresh vegetables wash pluck clean after the short time be put in scald in the pot boil pull out after, immediately with cold water dash saturating, drain, and then be equipped with auxiliary material it stirred, last reusable heat oil cauldron advances vegetables pot to weigh in the hand to turn over and forms under several.The present invention is owing to must place small amounts of salts and edible oil boiling hot when boiling in water, make the pigment of dish keep well, bright-colored, and make the dish that makes fresh and crisp especially towards saturating operation with cold water, and with heat oil pot with the dish twice-cooked stir-frying weigh in the hand turn over several down tasty with regard to becoming to make so the outer auxiliary material of mixing of pickles more to infiltrate in it, and that dish still keeps is fresh and tender, clear and melodious, also the unnecessary water evaporates in surface is removed simultaneously, and dish is easily preserved.

The advantage of this method for making be it than general method for making more color newly gorgeous, delicious, have special favor, and be convenient to deposit and instant edible, inexpensive, so the available dish that makes things convenient for that vacuumizes pack packing back as eating at home and tourism meal usefulness.

Preparation method of the present invention is:

1, fresh vegetables is plucked wash clean, and according to shapes such as the colza difference section of being cut into, bar, sheet, fourth or diamond blocks;

2, in clean pot, put into water and boil, then add small amounts of salts and edible oil, under very hot oven, the dish that cuts thrown in water then and scalded several seconds～tens seconds, pull out again, and dash thoroughly immediately with cold water, drain, be put in the container with very hot oven;

3, putting into container with an amount of salt, oil, monosodium glutamate, bean product etc. as auxiliary material stirs with vegetables;

4, iron pan is put in burning heat on the very hot oven, put a spot of vegetable oil in iron pan, treat oil be heated to 4,5～7,8 one-tenth when hot, pot is left burning things which may cause a fire disaster, then use as must be the time deep fat thermal explosion once behind the pimiento pericarpium zanthoxyli bungeani, leave burning things which may cause a fire disaster again, and promptly take out chili slice with Chinese prickly ash, pimiento, and then with the dish in 3 pour into weigh in the hand in the heat pot turn over several down, pour out and cool completely.

5, as the need pack, available food is packed, or packs with the food bag of vacuum-pumping.

Embodiment:

1, the making of oil silk mung bean tooth pickles

(1) with the mung bean tooth of 500g, the luxuriant and rich with fragrance dish of 20～25g is plucked wash clean, and cuts into chunks;

(2) boil with the pot very hot oven that discharges water, put into salt 3～5g in water, vegetable oil 15～20g pours the mung bean tooth into after pot interior 5～10 seconds promptly fast taking-up, and has a shower with cold water, drains, and is put in the container;

(3) with bean product oil silk 100～150g, about the luxuriant and rich with fragrance dish section of 20～25g, salt 3g, the about 25g of sesame oil, the about 1g of monosodium glutamate is put in the container and mung bean tooth mixing and stirring as auxiliary material;

(4) clean iron pan is burnt heat on very hot oven, pour the 10g vegetable oil into, oil is warm during to 7～8 one-tenth, iron pan is removed burning things which may cause a fire disaster, earlier about 2 gram Chinese prickly ashes are put into a pot thermal explosion, pour into, turn over and weigh several oily mung bean tooth pickles that promptly get fresh and tender good to eat, look delicacy incense down in the hand with the dish that is about in (3).

2, red silk soybean sprouts are made

(1) with soybean sprouts 500g, carrot 100～150g, blue or green water chestnut 50～100g, cut into chunks respectively, the silk, the silk;

(2) boil with the pot very hot oven that discharges water, put into about 3～5g salt in water, about 15～20g vegetable oil is put into moyashi section, blue or green water chestnut silk pot and was boiled 30 seconds then, and carrot was boiled 5 seconds, pull out entirely, and immediately with cold water dash saturating, drain, put into container then;

(3) put into container with about 3g salt, 20～25g sesame oil, 1g monosodium glutamate as auxiliary material and auxiliary material and dish are stirred together;

(4) clean iron pan is placed on the very hot oven and to burn heat, put 10g soya-bean oil in pot, when making its heat to 7～8 one-tenths, pot leaves fire, will the dish in (3) pours into to boil in the iron pan to turn over and weighs several red pickles of mixed look delicacy incense mutually in vain that can obtain down in the hand.

3, sweet peppery potato silk

(1) with 500g potato, pimiento 100g, carrot 50g cleans peeling respectively or removes seed, and all is cut into silk;

(2) boil with the pot very hot oven that discharges water, put into about 3～5g salt in water, 15～20g vegetable oil is poured the potato silk into and is boiled 10 seconds in the pot, and carrot was boiled 5 seconds, pulled out entirely, dashes saturating coolly with cold water, drains and puts into container;

(3) make auxiliary material with salt 3～4g, the about 10g of vegetable oil, the about 1g of monosodium glutamate, put into container, stir;

(4) iron pan is heated on very hot oven, pour peanut oil 15g into, when treating oil heat to 7～8 one-tenth, with the quick-fried several seconds of pimiento silk oil, pot is removed from fire, and pour into (3) Chinese food weigh in the hand turn over several down, promptly get fresh and crisp, delicious sweet peppery potato silk, it is red, have no use that it is very beautiful to match colors, taste is sweet peppery very tasty and refreshing, is not fed up with eating more.

4, the making of emerald cucumber

(1) the red peppery water chestnut 50～100g of cucumber 500g is washed section and the silk of plucking totally and be cut into respectively about 4cm length;

(2) discharge water in pot and boil with very hot oven, put about 2～3g salt, about 5g vegetable oil is poured cucumber strip into to scald in the pot under very hot oven and is pulled out immediately after soaking in pot, and immediately with cold water dash saturating after, drain, and put into container;

(3) with the about 4g of salt, light-coloured vinegar 20～25g, sugar 20～25g, monosodium glutamate 1g makes auxiliary material, puts into the container of containing cucumber strip together, stirs;

(4) with very hot oven iron pan is burnt heat, put vegetable oil 20g in pot, when treating oil heat to 5～6 one-tenths, will red peppery silk put that oil is quick-fried in the pot pulls out once, cucumber strip is poured into turn in the pot again and weighed in the hand 2～3 times, take out, amalgamations rise after both colds.Because red, the green cucumber that matches is bright, sour-sweet again, pimiento is peppery, crisp in addition, makes this pickles look delicacy incense, fresh and crisp, very nice, and can deposit.

5, the making of ivory spinach

(1) spinach 500g is cleaned the section that is cut into about 4cm length;

(2) very hot oven that discharges water in the pot is boiled, put into salt 3g in water, the about 20g of vegetable oil scalds spinach with very hot oven and to boil about 5 seconds and promptly pull out in pot, and promptly with cold water dash saturating, drain, be put in the container;

(3) bean product protein meat 100～150g is cut into inch strips, make auxiliary material with about 10g sesame oil, 1g monosodium glutamate, 2g salt and stir with spinach together;

(4) on very hot oven, burns heat with iron pan, puts 10g sesame oil in pot, treat that oil heat took off to 4～5 o'clock, with the dish in (3) pour into weigh in the hand turn under several delicious and fragrant sweet tender ivory spinach.

6, the red making of the volume heart

(1) cabbage 400～500g, carrot 100g, pimiento 50g～100g are cleaned, cabbage is cut into 3 * 4 piece, carrot is cut into the laminar and pimiento of rhombus and is cut into silk;

(2) with very hot oven poach in the pot is left, put into salt 2g in water, vegetable oil 10g scalds cabbage, carrot with very hot oven and to boil for 5～10 seconds and pull out, promptly dashes thoroughly with cold water, and drains and places container;

(3) put into container with salt 2g, monosodium glutamate 1g, sugar 3～4g as auxiliary material, stir with (2) Chinese food;

(4) place very hot oven to heat clean iron pan, put 10g peanut oil in pot, when treating oil heat to 5 one-tenth, chili slice is put in the oil quick-fried, when treating that oil heat is to 7 one-tenths, the taking-up chili slice, again the dish in (3) is poured into to turn over and weighed in the hand 3～4 times and pour out, treat both cool backs of drying in the air.

7, the making of assorted vegetables

(1) carrot 50g celery, 500g lotus root 50g washed pluck totally, be cut into sheet, section shape and sheet respectively, 50g tabernaemontanus bulrush beans are also cleaned,

Bean curd stick 100g, white fungus 20g are opened with the warm water bubble, and bean curd stick are cut into chunks or short fine strip shape, white fungus is divided into for a short time distinguishes,

With mushroom 2～3g bubble wash clean;

(2) very hot oven that discharges water in pot is boiled, and puts into salt 3g in the water, and vegetable oil 5g scalds celery, carrot under very hot oven and boiled for 5～10 seconds, bean curd stick scalded boiled 15～20 seconds, the lotus root sheet scalded boiled 30 seconds, tabernaemontanus bulrush beans mushroom was also boiled respectively 5～10 minutes, all have a shower, drain then with cold water;

(3) making auxiliary material with salt 4g, monosodium glutamate 2g stirs with (2) Chinese food;

(4) clean iron pan is put on the very hot oven burns, in pot, put into sesame oil 10g, when treating oil heat, (3) Chinese food poured into to weigh in the hand turn over 3～4 times to 4～5 one-tenth.These assorted vegetables are because colza is many, so flavor is more beautiful, nutrition is horn of plenty more.

These embodiment as seen from the above mentioned, this method for making can be to leaf, really, stem class vegetables all can realize the making of peculiar taste, on the make owing to increased some operations, make that to make the pickles color more beautiful, taste is better, various in addition local flavors all have, and clear and melodious, fragrant, sweet, vinegar-pepper all tools are complete, so the grown-ups and children is all suitable.Because it had both had fresh vegetables aquatic foods, tender, look beautiful advantage, various auxiliary materials are infiltrated wherein and delicious, can keep the original multivitamin of vegetables again, can also use vacuum packaging and long shelf-life and being easy to carry, price is more cheap again, so can become the flavour instant dish that enters family and travelling.

Claims (2)

1, a kind of preparation method of Flavourous dish, it comprises:

(1) fresh vegetables is plucked wash clean, and according to shapes such as the colza difference section of being cut into, bar, sheet, fourth or diamond blocks;

(2) in clean pot, put into water and boil, under very hot oven, the dish that cuts is put into water and scalded several seconds～tens seconds, pull out, the cold of drying in the air, put into container after draining with very hot oven;

(3) putting into container with an amount of salt, oil, monosodium glutamate, bean product etc. as auxiliary material stirs with vegetables;

It is characterized in that putting in the boiling water in 2 throwing in again behind a spot of salt and the vegetable oil and clean vegetables, and vegetables blanching in pot, dash after pulling out thoroughly immediately with cold water, drain then and place container; After auxiliary material and dish stir, again iron pan is put in and burns heat on the prosperous heat, and put a small amount of vegetable oil in pot, treat oil heat to 4,5 one-tenths～7,8 one-tenth when hot, pot is left very hot oven, as the palpus Chinese prickly ash, during chili slice, then earlier that the Chinese prickly ash silk oil is once quick-fried with deep fat, and then the vegetables that will be mixed with auxiliary material pour into weigh in the hand in the heat pot turn over several down, pouring out cools completely forms.

2, by the described Flavourous dish of claim 1, it is characterized in that the salt of putting in the boiling water is 3～5g, vegetable oil is 5～20g, and an amount of salt in the auxiliary material, vegetable oil, monosodium glutamate are 3～4g, 10～25g, about 1g, and the plant oil mass in the iron pan is 10～20g.