CN110946240A - 一种香辣干锅鸡的制作方法 - Google Patents
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 3
- 240000007232 Illicium verum Species 0.000 claims abstract description 3
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000004140 cleaning Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 240000005856 Lyophyllum decastes Species 0.000 claims description 5
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- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
-
- 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
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- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品加工方法，尤其涉及香辣干锅鸡的制作方法。本发明公开了一种香辣干锅鸡的制作方法，把鸡半只500克、黄豆芽150克、葱10克、大蒜5克、姜15克、干辣椒15克、八角2个、花椒5克等经过炒制工序制成，制作方法简单容易掌握。
Description
技术领域
本发明涉及食品加工方法，尤其涉及香辣干锅鸡的制作方法。
背景技术
鸡肉蛋白质含量较高，脂肪含量较低。此外，鸡肉蛋白质中富含人体必须的氨基酸，其含量与蛋乳中的氨基酸谱式极为相似，因此为优质蛋白质的来源。鸡肉也是磷、铁、铜和锌的良好来源，并且富含丰富的维生素B12、维生素B6、维生素A、维生素D和维生素K等。发明内容
本发明涉及一种食品加工方法，尤其涉及香辣干锅鸡的制作方法。本发明具有强身健体、提高免疫力的功效。
一种香辣干锅鸡的制作方法，把鸡半只500克、黄豆芽150克、葱10克、大蒜5克、姜15克、干辣椒15克、八角2个、花椒5克等经过炒制工序制成，按照下列工序制作：
1.将鸡洗净，斩成小块，蒜和姜剁成蓉，黄豆芽洗净备用；
2.将切块的鸡加入盐、料酒和鸡蛋，腌制40分钟左右；
3.锅烧热，加入少许油，然后放入鸡块进行煸炒；后将鸡块盛出；
4.净锅后，再次将油倒入锅内，放入调味料如花椒，八角，姜蒜蓉，葱白段，干红椒等，用小火煸香；
5.把炒好的鸡块加入，加入料酒、鸡精、生抽、糖，再加适量清水，用大火快速翻炒，最后加入葱和醋，翻炒至水份完全收干；
6、干锅在火上加热，放入油，黄豆芽加少许的盐，炒至黄豆芽断生；
7、最后把炒好的鸡块倒在干锅上，一边加热一边吃即可。
具体实施方法
实施例1、
1、将鸡洗净切块，生姜切片，葱切段备用；
2、切好的鸡肉放入生粉、料酒，搅拌均匀；
3、锅中放油，把大蒜、辣椒、八角、花椒爆香后，放入鸡块煸炒，鸡块变色后，加入半碗水焖煮；
4、焖煮鸡肉时不时翻炒一下，等水分收干后放入青葱，浇入酱油、鸡精、生抽、糖等调味料；
5、干锅在火上加热，放入油，黄豆芽加少许的盐，炒至黄豆芽断生；
6、最后把炒好的鸡块倒在干锅上，一边加热一边吃即可。
实施例2、
1、将鸡洗净切块，放入锅中加入适量的清水和盐，开火煮沸后将鸡肉捞出，将水沥干；
2、锅内加入适量的油，待油温达到7分热后，放入花椒爆香；
3、将鸡块放入锅内进行煸炒，加入盐、干辣椒、姜片，一同翻炒，然后再放入适量的老抽和水进行焖煮；
4、将洋葱和青椒放入锅中，翻炒一会，装盘即可。
Claims (1)
1.一种香辣干锅鸡的制作方法，把鸡半只500克、黄豆芽150克、葱10克、大蒜5克、姜15克、干辣椒15克、八角2个、花椒5克等经过炒制工序制成，按照下列工序制作：
（1）将鸡洗净，斩成小块，蒜和姜剁成蓉，黄豆芽洗净备用；
（2）将切块的鸡加入盐、料酒和鸡蛋，腌制40分钟左右；
（3）锅烧热，加入少许油，然后放入鸡块进行煸炒；后将鸡块盛出；
（4）净锅后，再次将油倒入锅内，放入调味料如花椒，八角，姜蒜蓉，葱白段，干红椒等，用小火煸香；
（5）把炒好的鸡块加入，加入料酒、鸡精、生抽、糖，再加适量清水，用大火快速翻炒，最后加入葱和醋，翻炒至水份完全收干；
（6）干锅在火上加热，放入油，黄豆芽加少许的盐，炒至黄豆芽断生；
（7）最后把炒好的鸡块倒在干锅上，一边加热一边吃即可。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811117854.2A CN110946240A (zh) | 2018-09-26 | 2018-09-26 | 一种香辣干锅鸡的制作方法 |
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| CN201811117854.2A CN110946240A (zh) | 2018-09-26 | 2018-09-26 | 一种香辣干锅鸡的制作方法 |
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| CN110946240A true CN110946240A (zh) | 2020-04-03 |
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- 2018-09-26 CN CN201811117854.2A patent/CN110946240A/zh active Pending
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Application publication date: 20200403 |