CN114532478A - Five-meal one-soup dish and preparation method thereof - Google Patents
Five-meal one-soup dish and preparation method thereof Download PDFInfo
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- CN114532478A CN114532478A CN202210175794.XA CN202210175794A CN114532478A CN 114532478 A CN114532478 A CN 114532478A CN 202210175794 A CN202210175794 A CN 202210175794A CN 114532478 A CN114532478 A CN 114532478A
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47B—TABLES; DESKS; OFFICE FURNITURE; CABINETS; DRAWERS; GENERAL DETAILS OF FURNITURE
- A47B77/00—Kitchen cabinets
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47B—TABLES; DESKS; OFFICE FURNITURE; CABINETS; DRAWERS; GENERAL DETAILS OF FURNITURE
- A47B77/00—Kitchen cabinets
- A47B77/02—General layout, e.g. relative arrangement of compartments, working surface or surfaces, supports for apparatus
- A47B77/022—Work tops
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47B—TABLES; DESKS; OFFICE FURNITURE; CABINETS; DRAWERS; GENERAL DETAILS OF FURNITURE
- A47B77/00—Kitchen cabinets
- A47B77/04—Provision for particular uses of compartments or other parts ; Compartments moving up and down, revolving parts
- A47B77/08—Provision for particular uses of compartments or other parts ; Compartments moving up and down, revolving parts for incorporating apparatus operated by power, including water power; for incorporating apparatus for cooking, cooling, or laundry purposes
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/06—Lids or covers for cooking-vessels
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a five-rice one-soup dish and a preparation method thereof, relates to the technical field of dish preparation, and solves the problems that various different tastes cannot be simultaneously prepared in the existing pot rice preparation process, and the taste is deviated due to undefined preparation steps. The utility model provides a five meals a soup dish article and preparation method thereof, includes the cavity backup pad, the inboard at cavity backup pad middle part is installed and is passed through the fire rack, the inside of passing through the fire rack evenly installs twenty rotatory balls, the inboard at passing through fire rack middle part evenly is provided with twelve heat conduction support contacts, the up end sliding connection of passing through the fire rack has a young heating pot of a kind, the up end of a kind of a soup dish article and its preparation method, including the cavity backup pad, the inboard of a kind of soup dish article and its preparation method, including cavity backup pad, the interior side of a kind of soup dish article and a kind of soup dish and its preparation method includes, the cavity backup pad, the cavity is installed the side is installed the hot pot cover is installed and is located the hot pot cover is located the side of a kind of hot pot cover, is located the hot pot, and is located in the hot pot cover, is located in the hot pot cover is located in the hot pot, and is located in the hot pot, is located in the hot pot cover is located in the cavity. The invention can accurately control the materials of the rice, thereby being convenient for simultaneously realizing the manufacture of various tastes.
Description
Technical Field
The invention relates to the technical field of dish making, in particular to a five-meal one-soup dish and a preparation method thereof.
Background
With the rapid development of social economy, the clay pot rice is more and more popular with people, the clay pot rice is also called clay pot rice, is a special famous dish in Guangzhou city in Guangdong province, belongs to a Guangdong dish system, and mainly comprises cured clay pot rice, mushroom-chicken clay pot rice, fermented soya bean chop clay pot rice, pork liver, roast duck, sliced boiled chicken clay pot rice and the like, and the clay pot rice can be eaten by more people by innovating the taste of the clay pot rice.
However, the existing pot rice cannot be prepared with various tastes simultaneously in the preparation process, and the preparation steps are not clear, so that the taste is deviated; therefore, the existing requirements are not met, and a five-meal one-soup dish and a preparation method thereof are provided for the food.
Disclosure of Invention
The invention aims to provide a five-rice one-soup dish product and a preparation method thereof, and aims to solve the problems that the conventional pot rice in the background art cannot prepare a plurality of different tastes simultaneously in the preparation process, and the taste is deviated due to undefined preparation steps.
In order to achieve the purpose, the invention provides the following technical scheme: the utility model provides a five meals a hot water dish article, includes the cavity backup pad, the inboard at cavity backup pad middle part is installed and is passed through the fire rack, the inside of passing through the fire rack evenly installs twenty rotatory balls, the inboard at passing through fire rack middle part evenly is provided with twelve heat conduction support contact, the up end sliding connection of passing through the fire rack has the young heating pot of a kind, the up end of the young heating pot of a kind evenly is provided with eight guiding gutters, the stainless steel handleless cup is installed to the inboard of the young heating pot of a kind, the upper end of the stainless steel handleless cup is installed and is separated the temperature pot cover, the up end that separates the temperature pot cover is provided with two and separates the temperature handle.
Preferably, the supporting plate is installed on the outer side of the hollow supporting plate, the arc-shaped table legs are fixedly installed at four end corners of the lower end face of the supporting plate, and the two placing plates are fixedly installed on the inner sides of the four arc-shaped table legs.
Preferably, the lower terminal surface fixed mounting of layer board has ventilative box, two fan boxes are all installed to the inboard at ventilative box both ends, the gas-cooker main part is installed to the inboard at ventilative box middle part, the inboard of gas-cooker main part upper end is provided with two kitchen ranges, the equal fixed mounting in both sides of gas-cooker main part has two to connect the stopper, the outside sliding connection who connects the stopper has the direction slide rail.
Preferably, the middle part of passing through fire rack and cavity backup pad is passed through the locating pin and is connected, the punch forming as an organic whole of passing through fire rack and heat conduction support contact, the outside of heat conduction support contact one end is provided with the ceramic cover, the inside of passing through fire rack is provided with the roll groove, rotatory ball sets up the inboard at the roll groove, the material of rotatory ball is pottery.
Preferably, the heat insulation pot cover and the heat insulation handle are integrally fired and formed, a positioning hole is formed in the inner side of the middle of the heat insulation pot cover, and the outer edge of the stainless steel pot is consistent with the positioning hole in size.
Preferably, an arc-shaped groove is formed in the upper end face of the young heating pot, the diversion trench is located on the inner side of the arc-shaped groove, and the side edge of the heat insulation pot cover extends to the inner side of the arc-shaped groove.
Preferably, the ventilation box body is fixedly connected with the guide slide rail through screws, a slide groove is formed in the inner side of the guide slide rail, the connection limiting block is arranged on the inner side of the slide groove, and the ventilation box body is connected with the gas stove main body through the connection limiting block and the guide slide rail.
Compared with the prior art, the five-meal one-soup dish has the beneficial effects that:
the rotary steaming and frying device can effectively improve the uniform heating of rice and is convenient for ensuring the integral use safety during frying.
A preparation method of a five-meal one-soup dish comprises the following steps:
(A) using oil-sticky rice, adding fish soup decocted from the white-side fish bones, pressing the small-stewed heating pot with one hand, slightly shaking the small-stewed heating pot with the other hand to completely soak the rice grains in the fish soup, covering the pot cover with a heat-insulating pot cover, and firstly using strong fire T1 to obtain the materials of barbecued pork grains, minced ginger, aged pomelo peel sauce, boneless white-side fish slices, shredded fresh shrimp grains, caraway and chopped green onion;
(B) opening the pot cover after the fish soup in the small pot heating pot is cooked, spraying a circle of peanut oil along the edge of the small pot heating pot, pouring fresh shrimp granules and towel gourd granules into the fish soup, uniformly spreading boneless white side fish fillets on the surface of one 3 th of steamed rice, and closing the pot cover to continuously stew. After T1 is finished, taking out the cooked seafood soup, so as to facilitate preliminary cooling of the seafood soup before eating and eating before meals;
(C) adjusting strong fire T2, adding barbecued pork grains at the position of seafood soup in a small pot heating pot, stir-frying until oil fragrance is produced, adding mashed ginger, stir-frying uniformly, adding secret aged pomelo peel sauce, stir-frying, mixing and heating aged pomelo peel sauce and barbecued pork grains so as to fry fragrance, pushing two thirds of rice in the small pot heating pot to the middle of the small pot heating pot, mixing the rice with the fried sauce, keeping the rice and the cooked rice coke at the contact part of the small pot heating pot for later use in the process, adding caraway and chopped green onion for second stir-frying, cleaning the edges of the rest rice, shoveling one fourth of cooked rice and stirring and uniformly mixing the one half of cooked rice, so that the taste of the fried rice is more fragrant and crisp, and the cooked rice needs to be mashed so as to be safe to eat;
(D) at the moment, three kinds of taste claypot rice are finished, namely aged pomelo peel fried rice with crisp and fragrant rice coke, soft and glutinous aged pomelo peel fried rice and fresh and sweet original fish soup rice, a part of the fried rice is pushed out to be used as sushi together with the fish soup rice, bone-free white fish fillets are laid on the surface of the rice, the rice is clamped by a special sushi tool, the cooked rice is firstly cut left and right, then cut back and forth, then the rice outside is made into the sushi tool by a shovel to ensure that the sushi is fuller, the eating shovel is compacted downwards, at the moment, whether the fish fillets are stuck on the shovel is checked, after the sushi is compacted, the special sushi tool is pulled out, the shovel is directly inserted and taken out, and the sushi can be made;
(E) removing the rest crispy rice, smashing, and pouring into seafood soup to obtain seafood soup-soaked rice, wherein the five rice can be cooked in one soup, which is sushi, seafood soup-soaked rice, soup fresh fish soup rice, soup aged pomelo peel fried rice, soup cooked rice, aged pomelo peel fried rice and seafood soup.
Preferably, T1 in step A is 15 min.
Preferably, T2 in step B is 3 min.
Compared with the prior art, the using method has the beneficial effects that:
the invention can realize the production of various tastes by accurately controlling the materials of the pot rice, and can add more dishes with more tastes under the condition of little change of the production steps of the existing pot rice, thereby being convenient for different people to eat.
Drawings
FIG. 1 is a schematic structural view of the present invention as a whole;
FIG. 2 is a schematic view of the overall structure of the present invention in partial cross section;
FIG. 3 is a partial schematic structural view of the air-permeable box of the present invention;
FIG. 4 is a schematic structural view of a small pot heating pan of the present invention;
fig. 5 is a schematic structural view of the fire-permeable placing rack of the invention.
Fig. 6 is a schematic structural view of the gas range body of the present invention.
In the figure: 1. a support plate; 2. arc table legs; 3. placing a tray; 4. a hollow support plate; 5. cooking and heating the pot; 6. a heat insulation pot cover; 7. a ventilation box body; 8. a fan case; 9. a gas range body; 10. a cooking range; 11. a fire-permeable placing rack; 12. a stainless steel cup; 13. a thermal insulation handle; 14. a limiting block is connected; 15. A guide slide rail; 16. a diversion trench; 17. rotating the ball; 18. thermally conductive support contacts.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the 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.
Referring to fig. 1 to 5, an embodiment of the present invention includes: the utility model provides a five meals a hot water dish article, including cavity backup pad 4, the inboard at cavity backup pad 4 middle part is installed and is passed through fire rack 11, the inside of passing through fire rack 11 evenly installs twenty rotatory balls 17, the inboard at passing through fire rack 11 middle part evenly is provided with twelve heat conduction support contacts 18, the up end sliding connection of passing through fire rack 11 has a young heating pot 5 of a kind of deep pot, the up end of a kind of deep pot young heating pot 5 evenly is provided with eight guiding gutters 16, young stainless steel handleless cup 12 is installed to the inboard of a kind of deep pot heating pot 5, the upper end of stainless steel handleless cup 12 is installed and is separated temperature pot cover 6, the up end that separates temperature pot cover 6 is provided with two and separates temperature handle 13.
Further, layer board 1 is installed in the outside of cavity backup pad 4, and the equal fixed mounting in four end angles of layer board 1 lower extreme face has arc table leg 2, and the inboard fixed mounting of four arc table legs 2 has two to place dish 3.
Further, the lower terminal surface fixed mounting of layer board 1 has ventilative box 7, and two fan boxes 8 are all installed to the inboard at ventilative box 7 both ends, and gas-cooker main part 9 is installed to the inboard at ventilative box 7 middle part, and the inboard of gas-cooker main part 9 upper end is provided with two kitchen ranges 10, and the equal fixed mounting in both sides of gas-cooker main part 9 has two to connect stopper 14, and the outside sliding connection who connects stopper 14 has direction slide rail 15.
Further, the middle part of passing through fire rack 11 and cavity backup pad 4 is passed through the locating pin and is connected, and the punch forming as an organic whole is passed through fire rack 11 and heat conduction support contact 18, and the outside of heat conduction support contact 18 one end is provided with the ceramic cover, and the inside of passing through fire rack 11 is provided with the roll groove, and rotatory ball 17 sets up in the inboard of roll groove, and the material of rotatory ball 17 is pottery.
Further, the heat insulation pot cover 6 and the heat insulation handle 13 are integrally formed by firing, a positioning hole is formed in the inner side of the middle of the heat insulation pot cover 6, and the outer edge of the stainless steel pot 12 is consistent with the positioning hole in size.
Further, an arc-shaped groove is formed in the upper end face of the young heating pot 5, the diversion trench 16 is located on the inner side of the arc-shaped groove, and the side edge of the heat insulation pot cover 6 extends to the inner side of the arc-shaped groove.
Further, the gas-permeable box body 7 is fixedly connected with the guide slide rail 15 through screws, a slide groove is formed in the inner side of the guide slide rail 15, the connection limiting block 14 is arranged on the inner side of the slide groove, and the gas-permeable box body 7 is connected with the gas stove main body 9 through the connection limiting block 14 and the guide slide rail 15.
A method for preparing a five-meal one-soup dish comprises the following steps:
(A) using oil sticky rice, adding fish soup decocted by white side fish bones, pressing the pot heating pot with one hand, slightly shaking the pot heating pot with the other hand to completely soak rice grains in the fish soup, covering a heat-insulating pot cover, and firstly using big fire T1, wherein the used materials are barbecued pork grains, minced ginger, aged pomelo peel sauce, boneless white side fish slices, fresh shrimp silk melon grains, caraway and chopped green onion respectively;
(B) opening the pot cover after the fish soup in the small cooking heating pot is cooked, spraying a circle of peanut oil along the edge of the small cooking heating pot, pouring fresh shrimp grains and towel gourd grains into the fish soup, uniformly spreading boneless white side fish fillets on the surface of one 3 th of steamed rice, and closing the pot cover to continuously stew. After T1 is finished, taking out the cooked seafood soup, so as to facilitate preliminary cooling of the seafood soup before eating and eating before meals;
(C) adjusting strong fire T2, adding barbecued pork grains at the position of seafood soup in a small pot heating pot, stir-frying until oil fragrance is produced, adding minced ginger, stir-frying, adding secret old pomelo peel sauce, stir-frying, mixing and heating the old pomelo peel sauce and the barbecued pork grains so as to fry fragrance, pushing two thirds of rice in the small pot heating pot to the middle of the small pot heating pot, mixing the rice with the fried sauce, keeping the rice and the scorched rice at the contact part of the small pot heating pot for later use in the process, adding caraway and chopped green onion, stir-frying for the second time, cleaning the edges of the rest rice, shoveling one fourth of the crispy rice and one half of the stir-fried rice, stirring and uniformly mixing, so that the taste of the fried rice is more crispy, and the crispy rice needs to be mashed so as to be safe to eat;
(D) the three kinds of taste pot rice are respectively aged shaddock peel fried rice with crisp and fragrant rice crust, soft and glutinous aged shaddock peel fried rice and fresh and sweet fish soup rice, one part of the fried rice is pushed out to be used as sushi together with the fish soup rice, boneless white fish fillets are laid on the surface of the rice, a special sushi tool is used for clamping the rice, the cooked rice is firstly cut left and right, then cut front and back, then the outside rice is spread into the sushi tool by a shovel to ensure that the sushi is fuller, an edible shovel is pressed downwards, at the moment, whether the fish fillets are stuck on the shovel is checked, after the sushi is pressed, the special sushi tool is pulled out, the shovel is directly inserted and then taken out, and the sushi can be further made;
(E) removing the rest crispy rice, smashing, and pouring into seafood soup to obtain seafood soup-soaked rice, wherein the five rice can be cooked in one soup, which is sushi, seafood soup-soaked rice, soup fresh fish soup rice, soup aged pomelo peel fried rice, soup cooked rice, aged pomelo peel fried rice and seafood soup.
Further, T1 in step A was 15 min.
Further, T2 in step B was 3 min.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. A five-meal one-soup dish comprises a hollow support plate (4), and is characterized in that: the utility model discloses a heat insulation pot cover, including cavity backup pad (4), diathermy rack (11) is installed to the inboard at cavity backup pad (4) middle part, the inside of diathermy rack (11) evenly installs twenty rotatory balls (17), the inboard at diathermy rack (11) middle part evenly is provided with twelve heat conduction support contacts (18), the up end sliding connection of diathermy rack (11) has a young heating pot (5) of a kind, the up end of a kind young heating pot (5) evenly is provided with eight guiding gutters (16), stainless steel handleless cup (12) are installed to the inboard of a kind heating pot (5), heat insulation pot cover (6) is installed to the upper end of stainless steel handleless cup (12), the up end of heat insulation pot cover (6) is provided with two and separates heat insulation handle (13).
2. The five-meal one-soup dish of claim 1, wherein: layer board (1) is installed in the outside of cavity backup pad (4), equal fixed mounting in four end angles of terminal surface has arc table leg (2), four under layer board (1) the inboard fixed mounting of arc table leg (2) has two to place dish (3).
3. The five-meal one-soup dish as claimed in claim 2, wherein: the gas stove is characterized in that a ventilating box body (7) is fixedly mounted on the lower end face of the supporting plate (1), two fan boxes (8) are mounted on the inner sides of two ends of the ventilating box body (7), a gas stove main body (9) is mounted on the inner side of the middle portion of the ventilating box body (7), two cooking ranges (10) are arranged on the inner side of the upper end of the gas stove main body (9), two connecting limiting blocks (14) are fixedly mounted on two sides of the gas stove main body (9), and a guide sliding rail (15) is slidably connected to the outer sides of the connecting limiting blocks (14).
4. The five-meal one-soup dish of claim 1, wherein: the fire penetrating placing frame is characterized in that the fire penetrating placing frame (11) is connected with the middle of the hollow supporting plate (4) through a positioning pin, the fire penetrating placing frame (11) and the heat conducting supporting contact (18) are formed into a whole in a punching mode, a ceramic sleeve is arranged on the outer side of one end of the heat conducting supporting contact (18), a rolling groove is formed in the fire penetrating placing frame (11), rotary balls (17) are arranged on the inner side of the rolling groove, and the rotary balls (17) are made of ceramic.
5. The five-meal one-soup dish of claim 1, wherein: the heat insulation pot cover (6) and the heat insulation handle (13) are integrally fired and formed, the inner side of the middle part of the heat insulation pot cover (6) is provided with a positioning hole, and the outer edge size of the stainless steel pot (12) is consistent with the size of the positioning hole.
6. The five-meal one-soup dish of claim 1, wherein: an arc-shaped groove is formed in the upper end face of the pot heating pot (5), the diversion trench (16) is located on the inner side of the arc-shaped groove, and the side edge of the heat insulation pot cover (6) extends to the inner side of the arc-shaped groove.
7. The five-meal one-soup dish of claim 1, wherein: the gas stove is characterized in that the gas box body (7) is fixedly connected with the guide sliding rail (15) through screws, a sliding groove is formed in the inner side of the guide sliding rail (15), the connection limiting block (14) is arranged on the inner side of the sliding groove, and the gas box body (7) is connected with the gas stove main body (9) through the connection limiting block (14) and the guide sliding rail (15).
8. A preparation method of a five-meal one-soup dish product is characterized by comprising the following steps: the preparation method of the dish comprises the following steps:
(A) using oil-sticky rice, adding fish soup decocted from white side fish bone, pressing the pot with one hand to heat the pot,
slightly shaking the small pot with the other hand to heat the pot, completely soaking the rice grains in the fish soup, covering the pot with a heat-insulating pot cover,
firstly, strong fire T1 is used, and the used materials are barbecued pork grains, mashed ginger, aged pomelo peel sauce, boneless white side fish slices, fresh shrimp and shredded melon grains, caraway and chopped green onion respectively;
(B) opening the pot cover after the fish soup in the small pot heating pot is cooked, spraying a circle of peanut oil along the edge of the small pot heating pot, pouring fresh shrimp granules and towel gourd granules into the fish soup, uniformly spreading boneless white side fish fillets on the surface of one 3 th of steamed rice, and closing the pot cover to continuously stew.
After T1 is finished, taking out the cooked seafood soup, so as to facilitate preliminary cooling of the seafood soup before eating and eating before meals;
(C) adjusting strong fire T2, adding barbeque particles at the position of seafood soup in the small pot heating pot, stir-frying until oil fragrance is produced, adding mashed ginger, stir-frying uniformly, adding secret old pomelo peel sauce, stir-frying, mixing and heating the old pomelo peel sauce and the barbeque particles to facilitate the stir-frying of fragrance, pushing two thirds of rice in the small pot heating pot to the middle part of the small pot heating pot, mixing the rice with the fried sauce, keeping the rice and the cooked rice coke at the contact part of the small pot heating pot for later use in the process, adding caraway and chopped green onion, performing secondary stir-frying, cleaning the edges of the residual rice, shoveling one fourth of the cooked rice and one half of the cooked rice, stirring and uniformly mixing, and enabling the taste of the cooked rice to be more fragrant and crisp,
the rice crust needs to be mashed to be safe and convenient to eat;
(D) at the moment, three kinds of taste claypot rice are finished, namely aged pomelo peel fried rice with crisp and fragrant rice coke, soft and glutinous aged pomelo peel fried rice and fresh and sweet original fish soup rice, a part of the fried rice is pushed out to be used as sushi together with the fish soup rice, bone-free white fish fillets are laid on the surface of the rice, the rice is clamped by a special sushi tool, the cooked rice is firstly cut left and right, then cut back and forth, then the rice outside is made into the sushi tool by a shovel to ensure that the sushi is fuller, the eating shovel is compacted downwards, at the moment, whether the fish fillets are stuck on the shovel is checked, after the sushi is compacted, the special sushi tool is pulled out, the shovel is directly inserted and taken out, and the sushi can be made;
(E) removing the rest rice crust, crushing, adding into seafood soup to obtain seafood soup rice,
at the moment, the five meals and one soup are finished, namely sushi, seafood soup soaked rice, thick soup fresh fish soup rice, thick soup aged pomelo peel fried rice, thick soup cooked rice, aged pomelo peel fried rice and seafood soup respectively.
9. The method for preparing a five-rice one-soup dish as claimed in claim 8, wherein the method comprises the following steps: t1 in the step A is 15 min.
10. The method for preparing a five-rice one-soup dish as claimed in claim 8, wherein the method comprises the following steps: t2 in the step B is 3 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210175794.XA CN114532478A (en) | 2022-02-25 | 2022-02-25 | Five-meal one-soup dish and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210175794.XA CN114532478A (en) | 2022-02-25 | 2022-02-25 | Five-meal one-soup dish and preparation method thereof |
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| CN107166447A (en) * | 2017-05-18 | 2017-09-15 | 郭强 | A kind of energy-saving and emission-reduction gas-cooker |
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| CN210373592U (en) * | 2019-05-20 | 2020-04-21 | 李玉婷 | Kitchen range is with rotatory pot frame |
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2022
- 2022-02-25 CN CN202210175794.XA patent/CN114532478A/en active Pending
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| CN107166447A (en) * | 2017-05-18 | 2017-09-15 | 郭强 | A kind of energy-saving and emission-reduction gas-cooker |
| CN210373592U (en) * | 2019-05-20 | 2020-04-21 | 李玉婷 | Kitchen range is with rotatory pot frame |
| CN110513724A (en) * | 2019-07-09 | 2019-11-29 | 浙江沃普思智能科技有限公司 | A kind of home-use integrated kitchen range |
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