CN107668604A - 一种酸萝卜干炒腊肉的制作方法 - Google Patents
一种酸萝卜干炒腊肉的制作方法 Download PDFInfo
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- CN107668604A CN107668604A CN201610635062.9A CN201610635062A CN107668604A CN 107668604 A CN107668604 A CN 107668604A CN 201610635062 A CN201610635062 A CN 201610635062A CN 107668604 A CN107668604 A CN 107668604A
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- Prior art keywords
- pickled radiss
- preparation
- smoked pork
- dry stir
- fried
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- 235000015277 pork Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 230000029087 digestion Effects 0.000 claims abstract description 4
- 235000015241 bacon Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000041790 Spanish garlic Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种酸萝卜干炒腊肉的制作方法，酸萝卜干炒腊肉，具有下气消食、降火的作用。
Description
技术领域
本发明涉及肉类加工方法，具体是一种酸萝卜干炒腊肉的制作方法。
背景技术
腊肉是传统的名菜，质地适口，咸鲜微甜，香辣浓郁，回味无穷。然而配菜不同口味同。
发明内容
本发明的目的是要提供一种酸萝卜干炒腊肉的制作方法，酸萝卜干的功效：下气消食，除痰润肺，解毒生津，和中止咳，利大小便。以酸萝卜干作配菜，炒腊肉，不但风味佳，而且有下气消食、降火的作用。
实现本发明目的的技术方案是：
1、腊肉500克切片；
2、酸萝卜干150-250克切条，1寸长左右。
3、青椒红椒切片，姜切片，小蒜切段。
4、将腊肉放入锅加100-200克，煮开翻几下，等2分钟放酸萝卜干，然后将再生姜、豆豉、蒜，炒到快要干时，关火或小火，便可食用。
有益效果
酸萝卜干炒腊肉，具有下气消食、降火的作用。
Claims (1)
1.酸萝卜干炒腊肉，具有下气消食、降火的作用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610635062.9A CN107668604A (zh) | 2016-08-01 | 2016-08-01 | 一种酸萝卜干炒腊肉的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610635062.9A CN107668604A (zh) | 2016-08-01 | 2016-08-01 | 一种酸萝卜干炒腊肉的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668604A true CN107668604A (zh) | 2018-02-09 |
Family
ID=61133951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610635062.9A Withdrawn CN107668604A (zh) | 2016-08-01 | 2016-08-01 | 一种酸萝卜干炒腊肉的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668604A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475859A (zh) * | 2015-12-01 | 2016-04-13 | 苟晓龙 | 一种腊肉 |
| CN105661358A (zh) * | 2016-01-18 | 2016-06-15 | 黄庆辉 | 一种腊肉的加工工艺 |
-
2016
- 2016-08-01 CN CN201610635062.9A patent/CN107668604A/zh not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475859A (zh) * | 2015-12-01 | 2016-04-13 | 苟晓龙 | 一种腊肉 |
| CN105661358A (zh) * | 2016-01-18 | 2016-06-15 | 黄庆辉 | 一种腊肉的加工工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 郑伟乾: "《绝色百味家常菜》", 31 August 2014 * |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180209 |
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| WW01 | Invention patent application withdrawn after publication |