CN110810740A - Cooking method of edible giant salamanders - Google Patents
Cooking method of edible giant salamanders 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/50—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
- A23L13/70—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
Abstract
The invention discloses a cooking method of edible giant salamanders, which comprises the steps of eating giant salamanders, chicken, cheese meat and Chinese yam, S1, adding boiled water with the temperature of 100 ℃ into a container, putting the edible giant salamanders into the container for scalding, fishing out the scalded edible giant salamanders by using a strainer, and then removing colloid and slippery liquid on the giant salamanders; s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning; s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife; s4, washing chicken and the cheese bone, putting the chicken and the cheese bone into a stew pan, boiling the chicken and the cheese bone into thick soup, stewing the chicken and the cheese bone with slow fire for 50-70 minutes, wherein the optimal boiling time is 60 minutes; s5, the strainer can be used to continuously scrape the powder generated in the boiling process. The invention provides various cooking modes for eating giant salamanders, is suitable for various crowds such as old people, children and the like, and can provide enough nutrition intake for people.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to a cooking method of edible giant salamanders.
Background
Giant salamanders, also called giant salamanders, are animals with extremely high edible value, tender meat, delicious taste, high-quality protein, rich amino acids and trace elements, and extremely high nutritional value, and are regarded as rare supplements in hong Kong, Taiwan and southeast Asia markets in China. The amino acid content is high, and the nutritive value is far superior to that of abalone, cubilose, shark fin, turtle and the like. The giant salamander muscle protein is rich in 18 amino acids.
Because giant salamanders are rare and expensive, the reports of the cooking method are rare, the current cooking method mainly uses braising, although the meat flavor is strong, the nutrition is poor, the nourishing effect is poor, the applicable crowd range is small, the eating taste is not good for old people or children, in addition, rice and dishes are easy to cool in winter, and the eating of the cooled giant salamanders is not good for the body, so that the cooking method for eating the giant salamanders is provided to solve the problems.
Disclosure of Invention
The invention aims to solve the problems that most of cooking methods for eating giant salamanders in the prior art are mainly braising, although the meat flavor is strong, the nutrition is poor, the nourishing effect is poor, the applicable crowd range is small, the eating taste is not good for old people or children, rice and dishes are easy to become cold in winter, and the eating of the cooled giant salamanders is not good for the body.
In order to achieve the purpose, the invention adopts the following technical scheme:
a cooking method of edible giant salamander comprises eating giant salamander, chicken, cheese meat, and rhizoma Dioscoreae;
s1, adding 100 ℃ boiled water into a container, putting the edible giant salamander into the container to be scalded, fishing out the scalded edible giant salamander by using a strainer, and removing colloid and slippery liquid on the giant salamander;
s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning;
s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife;
s4, washing chicken and the cheese bone, putting the chicken and the cheese bone into a stew pan, boiling the chicken and the cheese bone into thick soup, stewing the chicken and the cheese bone with slow fire for 50-70 minutes, wherein the optimal boiling time is 60 minutes;
s5, continuously scraping the powder generated in the boiling process by using a colander in the boiling process;
s6, cutting the block edible giant salamander into slices, and putting the slices into the boiled soup stock for boiling to obtain the edible giant salamander.
Preferably, if the cooking time is longer than 70 minutes, the cooking time needs to be more than 20 minutes after the sliced edible giant salamander is put into the soup stock, so that the meat of the edible giant salamander is fresh and tender.
Preferably, S7, after the edible giant salamander is cut into pieces for later use, a frying pan is placed on a strong fire, lard is added for frying for five times, onion sections, ginger and the edible giant salamander for later use are placed into the frying pan, and the cut edible giant salamander is poured out and placed into a soup basin after the yellow rice wine is slightly fried;
s8, adding 1000 g of chicken leg, ham, mushroom, refined salt and clear water into the soup basin, covering, sealing with a piece of clean paper, putting the soup basin in a cage, stewing with medium fire and taking out.
Preferably, S9, after the edible giant salamander is cut into pieces for later use, the frying pan is placed on a strong fire, the vegetable oil is added for heating, the edible giant salamander is put into the frying pan and cut into pieces, and the pieces are fried to be golden yellow and fished out for oil control;
s10, removing oil from the original pot, heating on strong fire, adding 25 g of lard, adding shallot sections, garlic cloves and ginger slices, processing to obtain fragrance, adding edible giant salamander blocks, turning upside down, and adding cooking wine, soy sauce, salt, white sugar and chicken soup;
s11, boiling the soup in the frying pan, putting the frying pan on slow fire, adding the pan cover, boiling for 15-25 minutes, putting the pan on strong fire when the giant salamander is cooked, adding monosodium glutamate, thickening with water starch, turning upside down, and pouring sesame oil on a table.
Preferably, when the chicken soup is added, the chicken soup is only needed to submerge the giant salamander for eating and cutting.
Preferably, S12, peeling rhizoma Dioscoreae, cleaning, and slicing;
s13, putting the Chinese yam into a pot, soaking for 3-5 minutes, observing whether the Chinese yam is whitened, and if so, taking out for later use;
s14, heating a proper amount of cooking oil, adding ginger slices and garlic for quick frying, adding cut edible giant salamanders, cutting into blocks, stir-frying for 3-5 minutes by big fire, adding a proper amount of salt and chicken essence, and uniformly stir-frying;
s15, adding a proper amount of water which is not too much to eat the giant salamander blocks, and continuing to burn the giant salamander blocks for 3-5 minutes to make the soup clattering for a while until the clear water slowly turns into white thick soup;
s16, turning big fire to small fire, stewing for 10 minutes slowly with small fire, taking the giant salamander cut into blocks, taking the blocks out of the pot, enabling the blocks to be fresh and tender in meat quality, spreading a medlar before taking out of the pot, and then putting the blocks into an induction cooker or a small hot pot for eating;
preferably, when the Chinese yam is peeled and cleaned, the hands wear disposable transparent gloves, so that the phenomenon that the hands are itchy due to the Chinese yam is avoided.
The invention has the following beneficial effects:
1. the edible giant salamander is sliced and then slowly stewed with chicken and cheese bones to cook soup, so that the edible giant salamander soup can be suitable for various people to eat, and the preparation method is simple and has high nutritional value;
2. by frying edible giant salamanders and steaming the fried edible giant salamanders together with chicken legs, ham, mushroom and the like, the meat of the edible giant salamanders can be steamed to be soft enough and rotten, the edible giant salamanders are easy to chew, and the edible giant salamanders are suitable for old people or children with bad teeth, and are unique in taste and rich in nutrition;
3. the edible giant salamanders are fried to golden yellow and then braised in brown, so that the nutrition of the edible giant salamanders is locked, the edible giant salamanders have a more delicious taste, and the edible giant salamanders and the chicken soup are stewed slowly with slow fire, so that the nutrition of the edible giant salamanders is further improved;
4. utilize edible giant salamander to boil the hot water together with the chinese yam, the slow fire stews, stews meat and holds the back and put after rotten and eat in electromagnetism stove or little chafing dish, can guarantee that food keeps higher heat, suitable uses under the colder environment of weather, promotes the ingestion of human heat when providing food for people, makes people also can experience warmly in winter.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to a plurality of embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
A cooking method of edible giant salamander comprises eating giant salamander, chicken, cheese meat, and rhizoma Dioscoreae;
s1, adding 100 ℃ boiled water into a container, putting the edible giant salamander into the container to be scalded, fishing out the scalded edible giant salamander by using a strainer, and removing colloid and slippery liquid on the giant salamander;
s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning;
s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife;
s4, cleaning chicken and the bones of the bobby, putting the chicken and the bones of the bobby into a stew pan, boiling the chicken and the bones of the bobby into thick soup, stewing the chicken and the bones of the bobby slowly with slow fire for 50 to 70 minutes, wherein the boiling time is optimal for 60 minutes, and if the boiling time is longer than 70 minutes, the boiling time is required to be more than 20 minutes after the edible giant salamander in a flaky shape is put into the soup stock, so that the meat of the edible giant salamander is fresh and tender;
s5, continuously scraping the powder generated in the boiling process by using a colander in the boiling process;
s6, cutting the block edible giant salamander into slices, and putting the slices into the boiled soup stock for boiling to obtain the edible giant salamander.
The chicken and the tube bones are stewed together to cook the soup, so that the nutrients in the chicken and the tube bones are completely cooked and matched with the edible giant salamander together, the nutritive value of the edible giant salamander is improved, after the slow stewing is carried out for a long time, the chicken and the tube bones are both convenient and practical, the edible giant salamander cut into slices only needs to be cooked in the soup, the eating is more convenient and faster, and the requirements of various crowds are met.
Example two
S1, adding 100 ℃ boiled water into a container, putting the edible giant salamander into the container to be scalded, fishing out the scalded edible giant salamander by using a strainer, and removing colloid and slippery liquid on the giant salamander;
s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning;
s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife;
s7, cutting edible giant salamanders into blocks for later use, putting a frying pan on a strong fire, adding lard for frying for five times, adding onion sections, ginger and the edible giant salamanders into blocks for later use, slightly frying the cut blocks with yellow rice wine, pouring the blocks out, and putting the blocks into a soup basin;
s8, adding 1000 g of chicken leg, ham, mushroom, refined salt and clear water into the soup basin, covering, sealing with a piece of clean paper, putting the soup basin in a cage, stewing with medium fire and taking out.
The edible giant salamander is firstly fried with the onion sections, the ginger and the like, so that the edible giant salamander has better taste, and then is put into a pot to be steamed together with the chicken legs, the mushrooms and the like, so that the edible giant salamander in the pot is cut into pieces which are more mashed, convenient to chew, and more easily absorbed in nutrition, and is suitable for old people and children.
EXAMPLE III
S1, adding 100 ℃ boiled water into a container, putting the edible giant salamander into the container to be scalded, fishing out the scalded edible giant salamander by using a strainer, and removing colloid and slippery liquid on the giant salamander;
s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning;
s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife;
s9, after cutting edible giant salamanders into pieces for later use, putting a frying pan on a strong fire, adding vegetable oil for heating, putting the edible giant salamanders into the frying pan, cutting the edible giant salamanders into pieces, frying the pieces till the pieces are golden yellow, fishing out and controlling oil;
s10, removing oil from a raw pot, heating on strong fire, adding 25 g of lard, adding shallot sections, garlic cloves and ginger slices to make fragrance, adding edible giant salamander blocks, turning over, adding cooking wine, soy sauce, salt, white sugar and chicken soup, and when adding the chicken soup, only submerging the chicken soup to eat the giant salamander blocks;
s11, boiling the soup in the frying pan, putting the frying pan on slow fire, adding the pan cover, boiling for 15-25 minutes, putting the pan on strong fire when the giant salamander is cooked, adding monosodium glutamate, thickening with water starch, turning upside down, and pouring sesame oil on a table.
The edible giant salamanders are fried to golden yellow and then braised in brown, so that the nutrition of the edible giant salamanders is locked, the edible giant salamanders have a more delicious taste, and the edible giant salamanders and the chicken soup are stewed slowly with slow fire, so that the nutrition of the edible giant salamanders is further improved.
Example four
S1, adding 100 ℃ boiled water into a container, putting the edible giant salamander into the container to be scalded, fishing out the scalded edible giant salamander by using a strainer, and removing colloid and slippery liquid on the giant salamander;
s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning;
s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife;
s12, peeling and cleaning the Chinese yam, then cutting the Chinese yam into slices, and wearing disposable transparent gloves on hands when peeling and cleaning the Chinese yam to avoid itching of the hands caused by the Chinese yam;
s13, putting the Chinese yam into a pot, soaking for 3-5 minutes, observing whether the Chinese yam is whitened, and if so, taking out for later use;
s14, heating a proper amount of cooking oil, adding ginger slices and garlic for quick frying, adding cut edible giant salamanders, cutting into blocks, stir-frying for 3-5 minutes by big fire, adding a proper amount of salt and chicken essence, and uniformly stir-frying;
s15, adding a proper amount of water which is not too much to eat the giant salamander blocks, and continuing to burn the giant salamander blocks for 3-5 minutes to make the soup clattering for a while until the clear water slowly turns into white thick soup;
s16, turning big fire to small fire, stewing for 10 minutes slowly with small fire, taking the giant salamander cut into blocks, taking the blocks out of the pot, enabling the blocks to be fresh and tender in meat quality, spreading a medlar before taking out of the pot, and then putting the blocks into an induction cooker or a small hot pot for eating.
Utilize edible giant salamander to boil the hot water together with the chinese yam, the slow fire stews, stews meat and holds the back and put after rotten and eat in electromagnetism stove or little chafing dish, can guarantee that food keeps higher heat, suitable uses under the colder environment of weather, promotes the ingestion of human heat when providing food for people, makes people also can experience warmly in winter.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A cooking method of edible giant salamanders comprises the steps of eating giant salamanders, chicken, cheese meat and Chinese yam, and is characterized in that:
s1, adding 100 ℃ boiled water into a container, putting the edible giant salamander into the container to be scalded, fishing out the scalded edible giant salamander by using a strainer, and removing colloid and slippery liquid on the giant salamander;
s2, cutting the abdomen of the edible giant salamander by using a kitchen knife, opening the abdomen, removing viscera and impurities, and cleaning;
s3, placing the edible giant salamanders on a cutting plate, and cutting the edible giant salamanders into blocks for later use by using a kitchen knife;
s4, washing chicken and the cheese bone, putting the chicken and the cheese bone into a stew pan, boiling the chicken and the cheese bone into thick soup, stewing the chicken and the cheese bone with slow fire for 50-70 minutes, wherein the optimal boiling time is 60 minutes;
s5, continuously scraping the powder generated in the boiling process by using a colander in the boiling process;
s6, cutting the block edible giant salamander into slices, and putting the slices into the boiled soup stock for boiling to obtain the edible giant salamander.
2. The cooking method of edible giant salamander according to claim 1, wherein if the cooking time is longer than 70 minutes, the cooking time is more than 20 minutes after the edible giant salamander in a thin slice shape is put into the soup stock, so that the meat of the edible giant salamander is fresh and tender.
3. The cooking method for eating giant salamander according to claim 1, characterized in that:
s7, cutting edible giant salamanders into blocks for later use, putting a frying pan on a strong fire, adding lard for frying for five times, adding onion sections, ginger and the edible giant salamanders into blocks for later use, slightly frying the cut blocks with yellow rice wine, pouring the blocks out, and putting the blocks into a soup basin;
s8, adding 1000 g of chicken leg, ham, mushroom, refined salt and clear water into the soup basin, covering, sealing with a piece of clean paper, putting the soup basin in a cage, stewing with medium fire and taking out.
4. The cooking method for eating giant salamander according to claim 1, characterized in that:
s9, after cutting edible giant salamanders into pieces for later use, putting a frying pan on a strong fire, adding vegetable oil for heating, putting the edible giant salamanders into the frying pan, cutting the edible giant salamanders into pieces, frying the pieces till the pieces are golden yellow, fishing out and controlling oil;
s10, removing oil from the original pot, heating on strong fire, adding 25 g of lard, adding shallot sections, garlic cloves and ginger slices, processing to obtain fragrance, adding edible giant salamander blocks, turning upside down, and adding cooking wine, soy sauce, salt, white sugar and chicken soup;
s11, boiling the soup in the frying pan, putting the frying pan on slow fire, adding the pan cover, boiling for 15-25 minutes, putting the pan on strong fire when the giant salamander is cooked, adding monosodium glutamate, thickening with water starch, turning upside down, and pouring sesame oil on a table.
5. The cooking method of claim 4, wherein the chicken soup is added to submerge the giant salamander slices.
6. The cooking method of eating giant salamander according to claim 1,
s12, peeling and cleaning the Chinese yam, and then cutting the Chinese yam into slices;
s13, putting the Chinese yam into a pot, soaking for 3-5 minutes, observing whether the Chinese yam is whitened, and if so, taking out for later use;
s14, heating a proper amount of cooking oil, adding ginger slices and garlic for quick frying, adding cut edible giant salamanders, cutting into blocks, stir-frying for 3-5 minutes by big fire, adding a proper amount of salt and chicken essence, and uniformly stir-frying;
s15, adding a proper amount of water which is not too much to eat the giant salamander blocks, and continuing to burn the giant salamander blocks for 3-5 minutes to make the soup clattering for a while until the clear water slowly turns into white thick soup;
s16, turning big fire to small fire, stewing for 10 minutes slowly with small fire, taking the giant salamander cut into blocks, taking the blocks out of the pot, enabling the blocks to be fresh and tender in meat quality, spreading a medlar before taking out of the pot, and then putting the blocks into an induction cooker or a small hot pot for eating.
7. The cooking method of the edible giant salamander according to claim 6, wherein the hands are worn with disposable transparent gloves when the yams are peeled and cleaned, so that itching of the hands caused by the yams is avoided.
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| CN1843210A (en) * | 2006-04-30 | 2006-10-11 | 王建文 | Giant salamander cooking method |
| CN101779793A (en) * | 2010-03-19 | 2010-07-21 | 兰洪明 | Cooking method of giant salamander nourishing soup |
| CN101779800A (en) * | 2010-03-19 | 2010-07-21 | 贵定锦江娃娃鱼开发有限公司 | Cooking method of giant salamander in brown sauce |
| CN101803770A (en) * | 2010-03-19 | 2010-08-18 | 贵定锦江娃娃鱼开发有限公司 | Cooking method of giant salamander nutrient soup |
| CN103478794A (en) * | 2013-09-30 | 2014-01-01 | 安顺市四海农业科技开发有限公司 | Method for preparing giant salamander soup |
| CN104720021A (en) * | 2015-03-24 | 2015-06-24 | 卿小艳 | Making method of pressed salted duck and grass carp casserole |
| CN108835576A (en) * | 2018-06-26 | 2018-11-20 | 通江县光泰科技发展有限责任公司 | A kind of preparation method of giant salamander health preserving soup |
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