CN110637990A - Formula and cooking method of fried chicken based on medicinal diet concept - Google Patents
Formula and cooking method of fried chicken based on medicinal diet concept Download PDFInfo
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a fried chicken formula based on a medicinal food concept, which is prepared from the following raw materials in parts by weight: and (3) chicken preparation: 1500-2500 parts; fragrant smell of Qianlixiang: 2-3 parts of a solvent; and (3) bay leaf: 0.5-1.5 parts; cinnamon: 0.5-1.5 parts; and (4) tsaoko: 0.2-0.8 part; amomum fruit: 0.5-1.5 parts; nutmeg: 1-2 parts; radix angelicae: 1.5-2.5 parts; clove: 0.5-1.5 parts; anise: 0.2-0.8 part; galangal: 0.5-1.5 parts; cassia bark: 0.5-1.5 parts; chinese prickly ash: 1.5-2.5 parts; jade fruit: 0.2-0.8 part; vanilla: 1-2 parts; costustoot: 0.2-0.8 part; licorice root: 0.2 to 0.8 portion. The traditional chicken frying method is avoided by using the traditional Chinese medicine materials, discomfort symptoms such as dryness heat, excessive internal heat and the like do not exist after the chicken is eaten, the characteristic of less oil during cooking meets the modern green and healthy consumption concept, and the chicken fried with the method has strong traditional Chinese medicine fragrance and good response of eaters.
Description
Technical Field
The invention relates to a fried chicken formula based on a medicated diet concept and a cooking method, in particular to a fried chicken formula based on a medicated diet concept and a cooking method, wherein the fried chicken formula is free from dryness-heat and excessive internal heat after being eaten.
Background
The chicken meat is sweet in taste and slightly warm in nature, can warm the middle-jiao and tonify the spleen, tonify qi and nourish blood, and tonify kidney and benefit essence, and is one of important sources of fat and phospholipid in the dietary structure of Chinese people. The chicken can be cooked in various ways such as frying, steaming, stewing, roasting, frying and the like in a Chinese diet method, wherein the fried chicken is a special traditional food and is abundant in northern schools. Among the rutabaga of one of the eight major Chinese cuisine, there are many representative methods such as a Linyi-fried chicken, a Laiwu-fried chicken, a Zaozhuang-fried chicken, and the like. In order to remove the fishy smell of chicken, the traditional method of the chicken is widely used for processing the chicken by frying, spicy and hot flavors, wherein the high-temperature frying causes a great loss of nutritional ingredients in the chicken and increases the fat content, the high-temperature frying increases the carcinogenic risk, and the chicken does not accord with the green and healthy diet concept of modern consumers. In addition, a large amount of pungent ingredients such as spicy pepper and hot pepper are added in the chicken frying process, so that people are easy to get dry and hot and get inflamed, and the burden of the gastrointestinal tract is increased.
Disclosure of Invention
The invention provides a fried chicken formula based on a medicated diet concept and a cooking method, aiming at overcoming the defects existing in the traditional chicken frying mode, wherein the fried chicken formula does not have dryness-heat or excessive internal heat after being eaten.
The invention provides a fried chicken based on a medicinal diet concept and a cooking method, solves the problems that the existing fried chicken is easy to get hot and dry and hot after eating, and only a small amount of rapeseed oil is used in the process of frying the chicken, so that the fat content is greatly reduced. The traditional Chinese medicine ingredients have good effects of improving immunity, stimulating appetite, clearing damp, relieving exterior syndrome and dispelling cold.
The invention relates to a fried chicken formula based on a medicinal food concept, which is characterized by comprising the following raw materials in parts by weight:
and (3) chicken preparation: 1500-2500 parts;
fragrant smell of Qianlixiang: 2-3 parts of a solvent;
and (3) bay leaf: 0.5-1.5 parts;
cinnamon: 0.5-1.5 parts;
and (4) tsaoko: 0.2-0.8 part;
amomum fruit: 0.5-1.5 parts;
nutmeg: 1-2 parts;
radix angelicae: 1.5-2.5 parts;
clove: 0.5-1.5 parts;
anise: 0.2-0.8 part;
galangal: 0.5-1.5 parts;
cassia bark: 0.5-1.5 parts;
chinese prickly ash: 1.5-2.5 parts;
jade fruit: 0.2-0.8 part;
vanilla: 1-2 parts;
costustoot: 0.2-0.8 part;
licorice root: 0.2-0.8 part;
scallion: 50-150 parts;
old ginger: 15-25 parts;
oil consumption: 100-200 parts;
white sugar: 5-15 parts of a solvent;
chicken essence: 15-25 parts.
The invention relates to a fried chicken formula based on a medicinal food concept, which comprises the following raw materials in parts by weight:
and (3) chicken preparation: 2000 g;
fragrant smell of Qianlixiang: 2.5 g;
and (3) bay leaf: 1g of a compound;
cinnamon: 1g of a compound;
and (4) tsaoko: 0.5 g;
amomum fruit: 1g of a compound;
nutmeg: 1.5 g;
radix angelicae: 2g of the total weight of the mixture;
clove: 1g of a compound;
anise: 0.5 g;
galangal: 1g of a compound;
cassia bark: 1g of a compound;
chinese prickly ash: 2g of the total weight of the mixture;
jade fruit: 0.5 g;
vanilla: 1.5 g;
costustoot: 0.5 g;
licorice root: 0.5 g;
scallion: 100g of the total weight of the mixture;
old ginger: 20g of the total weight of the mixture;
oil consumption: 150g of the total weight of the mixture;
white sugar: 10g of a mixture;
chicken essence: 20 g.
The invention relates to a fried chicken formula based on a medicinal food idea, which comprises the following raw materials: 1800 g;
fragrant smell of Qianlixiang: 2.2 g;
and (3) bay leaf: 0.8 g;
cinnamon: 0.8 g;
and (4) tsaoko: 0.4 g;
amomum fruit: 0.8 g;
nutmeg: 1.2 g;
radix angelicae: 1.8 g;
clove: 0.8 g;
anise: 0.4 g;
galangal: 0.8 g;
cassia bark: 0.8 g;
chinese prickly ash: 1.8 g;
jade fruit: 0.4 g;
vanilla: 1.2 g;
costustoot: 0.4 g;
licorice root: 0.4 g;
scallion: 80 g of the total weight of the mixture;
old ginger: 18g of a mixture;
oil consumption: 120 g of a mixture;
white sugar: 8g of the total weight of the mixture;
chicken essence: 18 g.
The invention relates to a fried chicken formula based on a medicinal food idea, which comprises the following raw materials: 2200 g;
fragrant smell of Qianlixiang: 2.8 g;
and (3) bay leaf: 1.2 g;
cinnamon: 1.2 g;
and (4) tsaoko: 0.6 g;
amomum fruit: 1.2 g;
nutmeg: 1.8 g;
radix angelicae: 2.2 g;
clove: 1.2 g;
anise: 0.6 g;
galangal: 1.2 g;
cassia bark: 1.2 g;
chinese prickly ash: 2.2 g;
jade fruit: 0.6 g;
vanilla: 1.2 g;
costustoot: 0.6 g;
licorice root: 0.6 g;
scallion: 120 g of a mixture;
old ginger: 22g of the total weight of the mixture;
oil consumption: 180 g;
white sugar: 12g of a mixture;
chicken essence: 22 g.
The invention relates to a cooking method of fried chicken based on a medicinal food concept, which is characterized by comprising the following steps of:
a) firstly, grinding angelica dahurica, myrcia, tsaoko amomum fruit, cassia bark, cinnamon, netmeg, amomum fruit, clove, anise, galangal, liquorice, amomum fruit, pepper, costustoot, murraya paniculata and vanilla according to a given proportion to prepare a traditional Chinese medicine material for later use;
b) secondly, cleaning and cutting the whole chicken, and blanching the chicken in cold water to remove the blood water in the chicken for later use;
c) then, boiling a small amount of rapeseed oil in the pan, adding shallot and old ginger for quick flavor, adding chicken nuggets, stir-frying until the chicken nuggets are fried, and then adding the ground traditional Chinese medicine materials for further frying to obtain the traditional Chinese medicine material flavor;
d) then adding proper amount of oyster sauce, white sugar, chicken essence, salt, dark soy sauce and light soy sauce into the chicken blocks fried with the traditional Chinese medicine fragrance, adding cold water to submerge the chicken blocks, boiling with strong fire, and stewing with slow fire until the chicken blocks are well cooked;
e) and finally, turning to strong fire to collect juice, and adding auxiliary materials such as pepper, onion sections and caraway according to personal preference to extract fragrance before taking out of the pot.
The invention has the beneficial effects that: according to the fried chicken formula based on the medicinal food concept, the Chinese prickly ash, the aniseed, the galangal, the tsaoko amomum fruits, the cassia bark and the like in the traditional Chinese medicine materials can effectively remove the fishy smell in the chicken; cortex Cinnamomi, semen Myristicae, and fructus Amomi have effects in invigorating spleen and promoting appetite; the angelica dahurica and the myrcia have the functions of dispelling wind, relieving pain, dispelling cold, invigorating stomach and the like; the licorice root can neutralize redundant dry heat in the chicken. The traditional chicken frying method is effectively avoided due to the use of the traditional Chinese medicine materials, discomfort symptoms such as dryness heat, excessive internal heat and the like do not exist after the chicken is eaten, in addition, the characteristic of less oil in the cooking method meets the modern green healthy consumption concept, and after the chicken is cooked by the method, the chicken has strong traditional Chinese medicine fragrance and is well reflected by eaters.
Drawings
Fig. 1 is a flow chart of a fried chicken cooking method based on a medicinal food concept.
Detailed Description
The invention is further described with reference to the following figures and examples.
Example 1, the formula of the fried chicken of this example is: and (3) chicken preparation: 2000 g; fragrant smell of Qianlixiang: 2.5 g; and (3) bay leaf: 1g of a compound; cinnamon: 1g of a compound; and (4) tsaoko: 0.5 g; amomum fruit: 1g of a compound; nutmeg: 1.5 g; radix angelicae: 2g of the total weight of the mixture; clove: 1g of a compound; anise: 0.5 g; galangal: 1g of a compound; cassia bark: 1g of a compound; chinese prickly ash: 2g of the total weight of the mixture; jade fruit: 0.5 g; vanilla: 1.5 g; costustoot: 0.5 g; licorice root: 0.5 g; scallion: 100g of the total weight of the mixture; old ginger: 20g of the total weight of the mixture; oil consumption: 150g of the total weight of the mixture; white sugar: 10g of a mixture; chicken essence: 20 g.
Wherein, the pepper, the aniseed, the galangal, the tsaoko amomum fruit and the cassia bark can remove the fishy smell in the chicken, and solve the problems of high fat content and increased carcinogenic risk caused by the traditional frying. Cortex Cinnamomi, semen Myristicae, and fructus Amomi have effects in invigorating spleen, stimulating appetite; the angelica dahurica and the myrcia have the functions of dispelling wind, relieving pain, dispelling cold, invigorating stomach and the like; the liquorice can neutralize redundant dry heat in chicken, and excessive internal heat after eating is avoided.
During cooking, salt, dark soy sauce and light soy sauce are added, and auxiliary materials such as pepper, caraway and the like are added when the food is taken out of the pot according to preference.
Example 2, the formula of the fried chicken of this example is: and (3) chicken preparation: 1800 g; fragrant smell of Qianlixiang: 2.2 g; and (3) bay leaf: 0.8 g; cinnamon: 0.8 g; and (4) tsaoko: 0.4 g; amomum fruit: 0.8 g; nutmeg: 1.2 g; radix angelicae: 1.8 g; clove: 0.8 g; anise: 0.4 g; galangal: 0.8 g; cassia bark: 0.8 g; chinese prickly ash: 1.8 g; jade fruit: 0.4 g; vanilla: 1.2 g; costustoot: 0.4 g; licorice root: 0.4 g; scallion: 80 g of the total weight of the mixture; old ginger: 18g of a mixture; oil consumption: 120 g of a mixture; white sugar: 8g of the total weight of the mixture; chicken essence: 18 g.
Example 3, the formula of the fried chicken of this example is: and (3) chicken preparation: 2200 g; fragrant smell of Qianlixiang: 2.8 g; and (3) bay leaf: 1.2 g; cinnamon: 1.2 g; and (4) tsaoko: 0.6 g; amomum fruit: 1.2 g; nutmeg: 1.8 g; radix angelicae: 2.2 g; clove: 1.2 g; anise: 0.6 g; galangal: 1.2 g; cassia bark: 1.2 g; chinese prickly ash: 2.2 g; jade fruit: 0.6 g; vanilla: 1.2 g; costustoot: 0.6 g; licorice root: 0.6 g; scallion: 120 g of a mixture; old ginger: 22g of the total weight of the mixture; oil consumption: 180 g; white sugar: 12g of a mixture; chicken essence: 22 g.
As shown in fig. 1, a flow chart of the fried chicken cooking method based on the herbal cuisine concept is provided, which is realized by the following steps:
a) firstly, weighing radix angelicae, myrcia, amomum tsao-ko, cinnamon, netmeg, amomum villosum, clove, anise, galangal, liquorice, amomum tsao-ko, pepper, elecampane, murraya paniculata and vanilla according to weight, grinding, and preparing into a traditional Chinese medicine material for later use;
b) secondly, cleaning and cutting the whole chicken, and blanching the chicken in cold water to remove the blood water in the chicken for later use;
c) then, boiling a small amount of rapeseed oil in the pan, adding shallot and old ginger for quick flavor, adding chicken nuggets, stir-frying until the chicken nuggets are fried, and then adding the ground traditional Chinese medicine materials for further frying to obtain the traditional Chinese medicine material flavor;
d) then adding proper amount of oyster sauce, white sugar, chicken essence, salt, dark soy sauce and light soy sauce into the chicken blocks fried with the traditional Chinese medicine fragrance, adding cold water to submerge the chicken blocks, boiling the chicken blocks with strong fire, stewing the chicken blocks with slow fire till the chicken blocks are well cooked, wherein the stewing time is 20-30 minutes;
e) and finally, turning to strong fire to collect juice, and adding auxiliary materials such as pepper, onion sections and caraway according to personal preference to extract fragrance before taking out of the pot.
Claims (5)
1. A fried chicken formula based on a medicinal diet idea is characterized by comprising the following raw materials in parts by weight:
and (3) chicken preparation: 1500-2500 parts;
fragrant smell of Qianlixiang: 2-3 parts of a solvent;
and (3) bay leaf: 0.5-1.5 parts;
cinnamon: 0.5-1.5 parts;
and (4) tsaoko: 0.2-0.8 part;
amomum fruit: 0.5-1.5 parts;
nutmeg: 1-2 parts;
radix angelicae: 1.5-2.5 parts;
clove: 0.5-1.5 parts;
anise: 0.2-0.8 part;
galangal: 0.5-1.5 parts;
cassia bark: 0.5-1.5 parts;
chinese prickly ash: 1.5-2.5 parts;
jade fruit: 0.2-0.8 part;
vanilla: 1-2 parts;
costustoot: 0.2-0.8 part;
licorice root: 0.2-0.8 part;
scallion: 50-150 parts;
old ginger: 15-25 parts;
oil consumption: 100-200 parts;
white sugar: 5-15 parts of a solvent;
chicken essence: 15-25 parts.
2. The fried chicken formula based on the medicinal diet concept as claimed in claim 1, wherein the weight of each raw material is as follows:
and (3) chicken preparation: 2000 g;
fragrant smell of Qianlixiang: 2.5 g;
and (3) bay leaf: 1g of a compound;
cinnamon: 1g of a compound;
and (4) tsaoko: 0.5 g;
amomum fruit: 1g of a compound;
nutmeg: 1.5 g;
radix angelicae: 2g of the total weight of the mixture;
clove: 1g of a compound;
anise: 0.5 g;
galangal: 1g of a compound;
cassia bark: 1g of a compound;
chinese prickly ash: 2g of the total weight of the mixture;
jade fruit: 0.5 g;
vanilla: 1.5 g;
costustoot: 0.5 g;
licorice root: 0.5 g;
scallion: 100g of the total weight of the mixture;
old ginger: 20g of the total weight of the mixture;
oil consumption: 150g of the total weight of the mixture;
white sugar: 10g of a mixture;
chicken essence: 20 g.
3. The fried chicken formula based on the herbal cuisine concept of claim 1, wherein: the weight of each raw material is as follows:
and (3) chicken preparation: 1800 g;
fragrant smell of Qianlixiang: 2.2 g;
and (3) bay leaf: 0.8 g;
cinnamon: 0.8 g;
and (4) tsaoko: 0.4 g;
amomum fruit: 0.8 g;
nutmeg: 1.2 g;
radix angelicae: 1.8 g;
clove: 0.8 g;
anise: 0.4 g;
galangal: 0.8 g;
cassia bark: 0.8 g;
chinese prickly ash: 1.8 g;
jade fruit: 0.4 g;
vanilla: 1.2 g;
costustoot: 0.4 g;
licorice root: 0.4 g;
scallion: 80 g of the total weight of the mixture;
old ginger: 18g of a mixture;
oil consumption: 120 g of a mixture;
white sugar: 8g of the total weight of the mixture;
chicken essence: 18 g.
4. The fried chicken formula based on the herbal cuisine concept of claim 1, wherein: the weight of each raw material is as follows:
and (3) chicken preparation: 2200 g;
fragrant smell of Qianlixiang: 2.8 g;
and (3) bay leaf: 1.2 g;
cinnamon: 1.2 g;
and (4) tsaoko: 0.6 g;
amomum fruit: 1.2 g;
nutmeg: 1.8 g;
radix angelicae: 2.2 g;
clove: 1.2 g;
anise: 0.6 g;
galangal: 1.2 g;
cassia bark: 1.2 g;
chinese prickly ash: 2.2 g;
jade fruit: 0.6 g;
vanilla: 1.2 g;
costustoot: 0.6 g;
licorice root: 0.6 g;
scallion: 120 g of a mixture;
old ginger: 22g of the total weight of the mixture;
oil consumption: 180 g;
white sugar: 12g of a mixture;
chicken essence: 22 g.
5. The cooking method of fried chicken based on the herbal cuisine concept as claimed in claim 1 is realized by the following steps:
a) firstly, grinding angelica dahurica, myrcia, tsaoko amomum fruit, cassia bark, cinnamon, netmeg, amomum fruit, clove, anise, galangal, liquorice, amomum fruit, pepper, costustoot, murraya paniculata and vanilla according to a given proportion to prepare a traditional Chinese medicine material for later use;
b) secondly, cleaning and cutting the whole chicken, and blanching the chicken in cold water to remove the blood water in the chicken for later use;
c) then, boiling a small amount of rapeseed oil in the pan, adding shallot and old ginger for quick flavor, adding chicken nuggets, stir-frying until the chicken nuggets are fried, and then adding the ground traditional Chinese medicine materials for further frying to obtain the traditional Chinese medicine material flavor;
d) then adding proper amount of oyster sauce, white sugar, chicken essence, salt, dark soy sauce and light soy sauce into the chicken blocks fried with the traditional Chinese medicine fragrance, adding cold water to submerge the chicken blocks, boiling with strong fire, and stewing with slow fire until the chicken blocks are well cooked;
e) and finally, turning to strong fire to collect juice, and adding auxiliary materials such as pepper, onion sections and caraway according to personal preference to extract fragrance before taking out of the pot.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621521A (en) * | 2013-11-06 | 2015-05-20 | 卢兴里 | Seasoning for cooking |
| CN108030048A (en) * | 2017-12-07 | 2018-05-15 | 济南美吃团食品开发有限公司 | A kind of Huang braised chicken sauce and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621521A (en) * | 2013-11-06 | 2015-05-20 | 卢兴里 | Seasoning for cooking |
| CN108030048A (en) * | 2017-12-07 | 2018-05-15 | 济南美吃团食品开发有限公司 | A kind of Huang braised chicken sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 王子辉: "《中国菜肴大典 禽鸟虫蛋卷》", 31 March 1995, 青岛出版社 * |
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