CN109329734A - A kind of bacon mushroom congee and preparation method thereof - Google Patents
A kind of bacon mushroom congee and preparation method thereof Download PDFInfo
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- CN109329734A CN109329734A CN201811544489.3A CN201811544489A CN109329734A CN 109329734 A CN109329734 A CN 109329734A CN 201811544489 A CN201811544489 A CN 201811544489A CN 109329734 A CN109329734 A CN 109329734A
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 79
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 48
- 235000009566 rice Nutrition 0.000 claims abstract description 48
- 241000234282 Allium Species 0.000 claims abstract description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 25
- 235000004611 garlic Nutrition 0.000 claims abstract description 25
- 235000008397 ginger Nutrition 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 22
- 239000006002 Pepper Substances 0.000 claims abstract description 22
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 22
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 22
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 22
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims description 46
- 241000234314 Zingiber Species 0.000 claims description 24
- 241000722363 Piper Species 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims 1
- 239000004519 grease Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 17
- 235000016709 nutrition Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 241001492261 Pleurotaceae Species 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to field of food, and in particular to a kind of bacon mushroom congee and preparation method thereof.A kind of bacon mushroom congee, is prepared by following parts by weight ingredient: 10~500 parts of rice, 10~500 parts of glutinous rice, 100~300 parts of bacon, 50~300 parts of mushroom, 1~30 part of pepper, 1~30 part of Chinese prickly ash, 1~10 part of green onion, 1~10 part of ginger, 1~10 part of garlic, proper amount of salt.A kind of bacon mushroom congee of the present invention, raw material is simple, at low cost, and nutritive value is high, in good taste, and preparation method is also very simple, and convenient quick, the addition of mushroom also makes congee more easy to digest, reduces absorption of the human body to grease.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of bacon mushroom congee and preparation method thereof.
Background technique
Congee is a kind of food often edible in people's daily life, as people are to the mouthfeel of congee and its nutritive value
It is required that being continuously improved, the type and function of congee are also being continuously increased.People are reasonably combined by various food materials, make various differences
Mouthfeel and the effectiveness nutrition porridge different with function.
Bacon is to cut the meat into the strip or bulk of wide 5cm or so, then be pickled, wash and dry in the air, bake, general to make
Time in winter, finished product have the characteristics that color it is red like fire, give off a strong fragrance, delicious flavour, full of nutrition.Bacon, because its is unique
Mouthfeel is increasingly liked by people the features such as capable of placing for a long time, but bacon also has high sodium, high-fat, high fever
The characteristics of amount, is unable to large amounts of food, and way is also more single, and the people for much having deep love for eating bacon is made to hang back.
Mushroom also known as flower mushroom, mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, are the fructification of Pleurotaceae plant mushroom.Mushroom
It is one of second-biggest-in-the-world edible mushroom and China's specialty, in the civil title for being known as " mountain delicacy ".It is that one kind is grown in timber
On fungi, delicious flavour, fragrance make people mentally refreshing is full of nutrition.Mushroom is rich in vitamin B complex, iron, potassium, provitamin D (through solarization
After change into vitamin D), it is sweet in flavor, it is mild-natured, cure mainly appetite stimulator, few gas is out of strength.
Mushroom is known as the title of " king of mountain delicacy ", is the nutritional health food of high protein, low fat.Chinese dynasties physician couple
Mushroom has famous discussion.Modern medicine and nutrition deepen continuously research, and the medical value of mushroom is also constantly exploited.It is fragrant
Quantitative Determination of Ergosterol is very high in mushroom, effective to prevention and treatment rickets；Lentinan (β~1,3 glucans) can enhance cellular immunity energy
Power, to inhibit the growth of cancer cell；Mushroom contains more than 40 kinds of enzymes of six big enzymes, can correct human chitinase deficiency disease；Mushroom
In fatty institute's fatty acids, to human body reduce blood lipid it is beneficial.
Mushroom --- fungi queen is a kind of Mycophyta being grown on timber, since its taste is more fragrant, pleasant aroma,
It is full of nutrition, not only rank straw mushroom, oyster mushroom, on white mushroom, and be known as the reputation of " fungi queen ".
Summary of the invention
A kind of technical problem to be solved by the invention is to provide mouthfeels bacon mushroom congee good, full of nutrition.
A kind of bacon mushroom congee of the present invention, is prepared by following parts by weight ingredient: 10~500 parts of rice, glutinous rice 10~
500 parts, 100~300 parts of bacon, 50~300 parts of mushroom, 1~30 part of pepper, 1~30 part of Chinese prickly ash, 1~10 part of green onion, ginger 1~
10 parts, 1~10 part of garlic, proper amount of salt.
Further, technical solution more preferably, a kind of bacon mushroom congee described above, by following parts by weight ingredient
It is prepared: 100~400 parts of rice, 100~400 parts of glutinous rice, 200~300 parts of bacon, 100~200 parts of mushroom, pepper 5~
20 parts, 5~20 parts of Chinese prickly ash, 2~8 parts of green onion, 2~8 parts of ginger, 2~8 parts of garlic, proper amount of salt.
Further, technical solution more preferably, a kind of bacon mushroom congee described above, by following parts by weight ingredient
It is prepared: 300 parts of rice, 300 parts of glutinous rice, 250 parts of bacon, 150 parts of mushroom, 10 parts of pepper, 10 parts of Chinese prickly ash, 5 parts of green onion, ginger
5 parts, 5 parts of garlic, proper amount of salt.
The present invention also provides a kind of preparation methods of the simple bacon mushroom congee of preparation method.
A kind of preparation method of bacon mushroom congee described above, comprising the following steps:
A, bacon, green onion, ginger, garlic are shredded, rice, glutinous rice are cleaned spare, and mushroom stripping and slicing is spare；
B, bacon is put into pot, Chinese prickly ash, pepper, ginger, garlic is added, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；
C, washed rice, glutinous rice is added after boiling boiling in pot, after boiling 5~10min, the mushroom cut and appropriate food is added
Salt, then boil 5~10min, Guan Huo, be added green onion to get.
A kind of bacon mushroom congee of the present invention, raw material is simple, at low cost, and nutritive value is high, in good taste, and preparation method is also very
Simply, convenient quick, it is easy to digest that the addition of mushroom has congee, increases the nutrition of congee, reduces human body to grease
It absorbs.
Specific embodiment
A kind of bacon mushroom congee of the present invention, is prepared by following parts by weight ingredient: 10~500 parts of rice, glutinous rice 10~
500 parts, 100~300 parts of bacon, 50~300 parts of mushroom, 1~30 part of pepper, 1~30 part of Chinese prickly ash, 1~10 part of green onion, ginger 1~
10 parts, 1~10 part of garlic, proper amount of salt.
Further, technical solution more preferably, a kind of bacon mushroom congee described above, by following parts by weight ingredient
It is prepared: 100~400 parts of rice, 100~400 parts of glutinous rice, 200~300 parts of bacon, 100~200 parts of mushroom, pepper 5~
20 parts, 5~20 parts of Chinese prickly ash, 2~8 parts of green onion, 2~8 parts of ginger, 2~8 parts of garlic, proper amount of salt.
Further, technical solution more preferably, a kind of bacon mushroom congee described above, by following parts by weight ingredient
It is prepared: 300 parts of rice, 300 parts of glutinous rice, 250 parts of bacon, 150 parts of mushroom, 10 parts of pepper, 10 parts of Chinese prickly ash, 5 parts of green onion, ginger
5 parts, 5 parts of garlic, proper amount of salt.
Bacon can choose the special bacon in Sichuan in bacon mushroom congee of the present invention, and bacon nature and flavor are salty sweet flat, and there is appetizing to dispel
Tremble with fear, help digestion and other effects, if people fear that grease is excessive when edible, it can choose part thinner in bacon, or
It chooses preserved lean pork and prepares bacon congee, the mouthfeel of bacon can be had in this way, moreover it is possible to which the intake of less grease reduces bacon meal
Heat.
Mushroom after being fabricated to bacon congee, not only can increase the mouthfeel of congee, moreover it is possible to increase the battalion of congee because of its nutritive value height
It supports and fragrance, the digestion of side group absorption of human body reduces the intake of grease.
The present invention also provides a kind of preparation methods of the simple bacon mushroom congee of preparation method.
A kind of preparation method of bacon mushroom congee described above, comprising the following steps:
A, bacon, green onion, ginger, garlic are shredded, rice, glutinous rice are cleaned spare, and mushroom stripping and slicing is spare；
B, bacon is put into pot, Chinese prickly ash, pepper, ginger, garlic is added, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；
C, washed rice, glutinous rice is added after boiling boiling in pot, after boiling 5~10min, the mushroom cut and appropriate food is added
Salt, then boil 5~10min, Guan Huo, be added green onion to get.
The preparation method of bacon congee of the present invention is simple, and raw material is also simple, does not need to add more auxiliary material and condiment, energy
Prepare that a mouthfeel is first-class, cuisines congee full of nutrition, wherein bacon mushroom nutrition porridge can according to the taste of people and
Demand, the appropriate dosage increased or reduce Chinese prickly ash, pepper, green onion, ginger, garlic and salt, carries out adjustment appropriate.
A specific embodiment of the invention is further described below with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described range.
Embodiment 1
A kind of preparation method of bacon mushroom congee described above, comprising the following steps:
A, rice 300g, glutinous rice 300g are cleaned spare, bacon 250g, mushroom 150g stripping and slicing are spare, by green onion 5g, ginger 5g, garlic 5g
Chopping, it is spare, then pepper 10g is taken, Chinese prickly ash 10g and appropriate salt；
B, bacon is put into pot, Chinese prickly ash, pepper, ginger, garlic is added, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；
C, washed rice, glutinous rice is added after boiling boiling in pot, after boiling 5~10min, the mushroom cut and appropriate food is added
Salt, then boil 5~10min, Guan Huo, be added green onion to get.
Embodiment 2
A kind of preparation method of bacon mushroom congee described above, comprising the following steps:
A, rice 400g, glutinous rice 100g are cleaned spare, bacon 200g, mushroom 200g stripping and slicing are spare, by green onion 8g, ginger 8g, garlic 8g
Chopping, it is spare, then pepper 20g is taken, Chinese prickly ash 20g and appropriate salt；
B, bacon is put into pot, Chinese prickly ash, pepper, ginger, garlic is added, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；
C, washed rice, glutinous rice is added after boiling boiling in pot, after boiling 5~10min, the mushroom cut and appropriate food is added
Salt, then boil 5~10min, Guan Huo, be added green onion to get.
Embodiment 3
A kind of preparation method of bacon mushroom congee described above, comprising the following steps:
A, rice 100g, glutinous rice 400g are cleaned spare, bacon 300g, mushroom 50g stripping and slicing are spare, by green onion 3g, ginger 3g, garlic 3g
Chopping, it is spare, then pepper 15g is taken, Chinese prickly ash 15g and appropriate salt；
B, bacon is put into pot, Chinese prickly ash, pepper, ginger, garlic is added, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；
C, washed rice, glutinous rice is added after boiling boiling in pot, after boiling 5~10min, the mushroom cut and appropriate food is added
Salt, then boil 5~10min, Guan Huo, be added green onion to get.
Embodiment 4
A kind of preparation method of bacon mushroom congee described above, comprising the following steps:
A, rice 500g, glutinous rice 10g are cleaned spare, bacon 150g, mushroom 300g stripping and slicing are spare, by green onion 10g, ginger 10g, garlic
10g chopping, it is spare, then pepper 30g is taken, Chinese prickly ash 5g and appropriate salt；
B, bacon is put into pot, Chinese prickly ash, pepper, ginger, garlic is added, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；
C, washed rice, glutinous rice is added after boiling boiling in pot, after boiling 5~10min, the mushroom cut and appropriate food is added
Salt, then boil 5~10min, Guan Huo, be added green onion to get.
Claims (4)
1. a kind of bacon mushroom congee, it is characterised in that: be prepared by following parts by weight ingredient: 10~500 parts of rice, glutinous rice
10~500 parts, 100~300 parts of bacon, 50~300 parts of mushroom, 1~30 part of pepper, 1~30 part of Chinese prickly ash, 1~10 part of green onion, ginger 1
~10 parts, 1~10 part of garlic, proper amount of salt.
2. a kind of bacon mushroom congee according to claim 1, it is characterised in that: be prepared by following parts by weight ingredient: big
100~400 parts of rice, 100~400 parts of glutinous rice, 200~300 parts of bacon, 100~200 parts of mushroom, 5~20 parts of pepper, Chinese prickly ash 5
~20 parts, 2~8 parts of green onion, 2~8 parts of ginger, 2~8 parts of garlic, proper amount of salt.
3. a kind of bacon mushroom congee according to claim 2, it is characterised in that: be prepared by following parts by weight ingredient: big
300 parts of rice, 300 parts of glutinous rice, 250 parts of bacon, 150 parts of mushroom, 10 parts of pepper, 10 parts of Chinese prickly ash, 5 parts of green onion, 5 parts of ginger, 5 parts of garlic, food
Appropriate salt.
4. a kind of any one of claims 1 to 3 preparation method of bacon mushroom congee, it is characterised in that: including following step
It is rapid: a, to shred bacon, green onion, ginger, garlic, rice, glutinous rice are cleaned spare, and mushroom stripping and slicing is spare；B, bacon is put into pot, is added
Enter Chinese prickly ash, pepper, ginger, garlic, moderate heat quick-fried to bacon is dry at bacon, and suitable quantity of water is added；C, it is added after boiling boiling in pot washed
Rice, glutinous rice, after boiling 5~10min, the mushroom cut and appropriate salt is added, then boil 5~10min, Guan Huo, be added green onion,
To obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811544489.3A CN109329734A (en) | 2018-12-17 | 2018-12-17 | A kind of bacon mushroom congee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811544489.3A CN109329734A (en) | 2018-12-17 | 2018-12-17 | A kind of bacon mushroom congee and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329734A true CN109329734A (en) | 2019-02-15 |
Family
ID=65304341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811544489.3A Withdrawn CN109329734A (en) | 2018-12-17 | 2018-12-17 | A kind of bacon mushroom congee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329734A (en) |
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2018
- 2018-12-17 CN CN201811544489.3A patent/CN109329734A/en not_active Withdrawn
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