CN110101021A - 一种血鸭的配方及做法 - Google Patents
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Abstract
本发明涉及一种血鸭的配方及做法。一种血鸭的配方,由以下质量份的原料制备而成:活鸭1只1000‑2500g,鸭血100‑300g,八角5‑10g,姜50‑100g,线椒50‑200g,蒜苗50‑200g,盐5‑20g,猪油30‑100g,味精5‑10g,鸡精5‑10g,黄豆200‑300g,苦瓜200‑500g。本发明将苦瓜和鸭肉结合,苦瓜成为血鸭的好配菜,也淡化了苦瓜的苦味,达成营养口感俱佳的效果。
Description
技术领域
本发明涉及食品,尤其是一种血鸭的配方及做法。
背景技术
苦瓜是常见的一种食材,也是许多人喜欢吃的一种食物。苦瓜性味苦寒,又名凉瓜。苦瓜不但营养丰富,是脂肪的杀手,苦瓜还可补胆润肝,利尿,消暑,解烈酒,助消化,防感冒,还可治喉炎及风热咳嗽。
鸭是为餐桌上的上乘肴馔,也是人们进补的优良食品。所含B族维生素和维生素E较其他肉类多,鸭肉的营养价值与鸡肉相仿。在中医看来,鸭子吃的食物多为水生物,故其肉性味甘、寒,入肺胃肾经,有滋补、养胃、补肾等作用。血鸭也是许多人喜欢吃的食物,血鸭的做法很多,具有美味、开胃凉血的特点。
虽然苦瓜和鸭肉营养丰富,然而,在现实生活中,单单吃苦瓜会因为太苦而难以下咽,吃血鸭又会因为配菜不佳而影响口感。
发明内容
本发明技术方案所解决的技术问题为,如何更好的达到苦瓜与血鸭的营养口感俱佳的效果。
为了解决上述技术问题,本发明技术方案提供了一种血鸭的配方,其创新点在于:
由以下质量份的原料制备而成:活鸭1只1000-2500g,鸭血100-300g,八角5-10g,姜50-100g,线椒50-200g,蒜苗50-200g,盐5-20g,猪油30-100g,味精5-10g,鸡精5-10g,黄豆200-300g,苦瓜200-500g。
进一步的,由以下质量份的原料制备而成:活鸭1只1000-1500g,鸭血100-200g,八角5-7g,姜50-70g,线椒50-100g,蒜苗50-100g,盐5-10g,猪油30-50g,味精5-7g,鸡精5-7g,黄豆200-250g,苦瓜200-300g。
进一步的,由以下质量份的原料制备而成:活鸭1只1500-2000g,鸭血200-250g,八角7-8g,姜70-80g,线椒100-150g,蒜苗100-150g,盐10-15g,猪油50-80g,味精7-8g,鸡精7-8g,黄豆250-300g,苦瓜300-400g。
进一步的,由以下质量份的原料制备而成:活鸭1只2000-2500g,鸭血250-300g,八角8-10g,姜80-100g,线椒150-200g,蒜苗150-200g,盐15-20g,猪油80-100g,味精8-10g,鸡精8-10g,黄豆300g,苦瓜400-500g。
为了解决上述技术问题,本发明技术方案还提供了一种血鸭的做法,按照下述方法进行:(1)碗里放盐,活鸭放血至碗里,边放血变搅拌至冷却;鸭子去毛,内脏洗净,鸭肉剁块;姜切片,线椒切片,苦瓜去籽切片,蒜苗切段;黄豆浸泡30分钟备用;(2)开中火热锅,放入鸭肉炒干水分;(3)放入猪油、盐、八角、味精、鸡精翻炒至鸭肉变黄色;(4) 加水至没过鸭肉,盖锅开大火将鸭肉煮熟;(5) 放入姜、线椒、黄豆、苦瓜、蒜苗煮5分钟;(6)开小火,将一部分热汤倒入装鸭血的碗里,搅拌均匀;(7)将搅拌好的鸭血倒入锅里,边倒入变搅拌至鸭血变色,关火出锅。
本发明技术方案的有益效果至少包括:
本发明技术方案提供的一种血鸭的配方及做法,苦瓜和鸭肉结合,既具有苦瓜的营养成分又具有鸭肉的营养成分,使得该配方营养丰富,增强人体的免疫力。
本发明技术方案提供的一种血鸭的配方及做法,食材均为常见,选料简单,便于操作。
本发明技术方案提供的一种血鸭的配方及做法,还结合了其它多种营养食材,使得开胃消暑、香辣可口。
本发明技术方案提供的一种血鸭的配方及做法,苦瓜和鸭肉结合,苦瓜成为血鸭的好配菜,也淡化了苦瓜的苦味,达成营养口感俱佳的效果。
附图说明
图1为本发明技术方案提供的一则血鸭的做法的具体应用流程示意图。
具体实施方式1
为了使本发明的目的、特征和效果能够更加明显易懂,下面结合附图对本发明的具体实施方式做详细说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是本发明还可以采用其他不同于在此描述的方式来实施,因此本发明不受下面公开的具体实施例的限制。
一种血鸭的配方,由以下质量份的原料制备而成:活鸭1只1000-2500g,鸭血100-300g,八角5-10g,姜50-100g,线椒50-200g,蒜苗50-200g,盐5-20g,猪油30-100g,味精5-10g,鸡精5-10g,黄豆200-300g,苦瓜200-500g。
实施例1
一种血鸭的配方,由以下质量份的原料制备而成:活鸭1只1000-1500g,鸭血100-200g,八角5-7g,姜50-70g,线椒50-100g,蒜苗50-100g,盐5-10g,猪油30-50g,味精5-7g,鸡精5-7g,黄豆200-250g,苦瓜200-300g。
实施例2
一种血鸭的配方,由以下质量份的原料制备而成:活鸭1只1500-2000g,鸭血200-250g,八角7-8g,姜70-80g,线椒100-150g,蒜苗100-150g,盐10-15g,猪油50-80g,味精7-8g,鸡精7-8g,黄豆250-300g,苦瓜300-400g。
实施例3
一种血鸭的配方,由以下质量份的原料制备而成:活鸭1只2000-2500g,鸭血250-300g,八角8-10g,姜80-100g,线椒150-200g,蒜苗150-200g,盐15-20g,猪油80-100g,味精8-10g,鸡精8-10g,黄豆300g,苦瓜400-500g。
本申请还提供了一种血鸭的做法,如图1所示,包括:
步骤S10,碗里放盐,活鸭放血至碗里,边放血变搅拌至冷却;鸭子去毛,内脏洗净,鸭肉剁块;姜切片,线椒切片,苦瓜去籽切片,蒜苗切段;黄豆浸泡30分钟备用。
步骤S11,开中火热锅,放入鸭肉炒干水分。
步骤S12,放入猪油、盐、八角、味精、鸡精翻炒至鸭肉变黄色。
步骤S13,加水至没过鸭肉,盖锅开大火将鸭肉煮熟。
步骤S14,放入姜、线椒、黄豆、苦瓜、蒜苗煮5分钟。
步骤S15,开小火,将一部分热汤倒入装鸭血的碗里,搅拌均匀。
步骤S16,将搅拌好的鸭血倒入锅里,边倒入变搅拌至鸭血变色,关火出锅。
在步骤S10中,碗里装鸭血前,可以将盐全部放入碗里跟血一起搅拌,也可以只放一部分盐跟血一起搅拌,剩余的盐在步骤S12时放入。另外,碗里装鸭血前,也可以将味精、鸡精一起放入碗里跟血一起搅拌。黄豆若是老黄豆需要浸泡备用,若是嫩黄豆则不需要浸泡,直接使用即可。姜、线椒、苦瓜、蒜苗也可以在步骤S13的过程中择时切开。
在步骤S13中,若汤汁较多时,可以延长步骤S13的时间。
在步骤S15中,锅中宜留少量的汤汁,出锅后可增加口感。
本发明虽然已以较佳实施例公开如上,但其并不是用来限定本发明,任何本领域技术人员在不脱离本发明的精神和范围内,都可以利用上述揭示的方法和技术内容对本发明技术方案做出可能的变动和修改,因此,凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化及修饰,均属于本发明技术方案的保护范围。
Claims (5)
1.一种血鸭的配方,其特征在于,由以下质量份的原料制备而成:活鸭1只1000-2500g,鸭血100-300g,八角5-10g,姜50-100g,线椒50-200g,蒜苗50-200g,盐5-20g,猪油30-100g,味精5-10g,鸡精5-10g,黄豆200-300g,苦瓜200-500g。
2.如权利要求1所述的配方,其特征在于,由以下质量份的原料制备而成:活鸭1只1000-1500g,鸭血100-200g,八角5-7g,姜50-70g,线椒50-100g,蒜苗50-100g,盐5-10g,猪油30-50g,味精5-7g,鸡精5-7g,黄豆200-250g,苦瓜200-300g。
3.如权利要求1所述的配方,其特征在于,由以下质量份的原料制备而成:活鸭1只1500-2000g,鸭血200-250g,八角7-8g,姜70-80g,线椒100-150g,蒜苗100-150g,盐10-15g,猪油50-80g,味精7-8g,鸡精7-8g,黄豆250-300g,苦瓜300-400g。
4.如权利要求1所述的配方,其特征在于,由以下质量份的原料制备而成:活鸭1只2000-2500g,鸭血250-300g,八角8-10g,姜80-100g,线椒150-200g,蒜苗150-200g,盐15-20g,猪油80-100g,味精8-10g,鸡精8-10g,黄豆300g,苦瓜400-500g。
5.一种血鸭的做法,其特征在于,按照下述方法进行:(1)碗里放盐,活鸭放血至碗里,边放血变搅拌至冷却;鸭子去毛,内脏洗净,鸭肉剁块;姜切片,线椒切片,苦瓜去籽切片,蒜苗切段;黄豆浸泡30分钟备用;(2)开中火热锅,放入鸭肉炒干水分;(3)放入猪油、盐、八角、味精、鸡精翻炒至鸭肉变黄色;(4) 加水至没过鸭肉,盖锅开大火将鸭肉煮熟;(5) 放入姜、线椒、黄豆、苦瓜、蒜苗煮5分钟;(6)开小火,将一部分热汤倒入装鸭血的碗里,搅拌均匀;(7)将搅拌好的鸭血倒入锅里,边倒入变搅拌至鸭血变色,关火出锅。
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CN104000221A (zh) * | 2014-05-05 | 2014-08-27 | 伍广俊 | 一种醋血鸭的制作方法 |
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CN104000221A (zh) * | 2014-05-05 | 2014-08-27 | 伍广俊 | 一种醋血鸭的制作方法 |
CN105077337A (zh) * | 2015-09-25 | 2015-11-25 | 黄琪淋 | 一种即食醋血鸭及其制作方法 |
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