CN1246295A - Method for cooking four-component chafing dish - Google Patents
Method for cooking four-component chafing dish Download PDFInfo
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- CN1246295A CN1246295A CN99113238A CN99113238A CN1246295A CN 1246295 A CN1246295 A CN 1246295A CN 99113238 A CN99113238 A CN 99113238A CN 99113238 A CN99113238 A CN 99113238A CN 1246295 A CN1246295 A CN 1246295A
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- soup
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Abstract
A four-soup chafing dish features that its pot is divided into 4 parts for containing 4 soups, which are numband hot soup, delicious soup, tonic soup and sour-and-hot soup. Different raw materials such as rare delicacies from mountains and seas, edible fungus, wild vegetables, fowls and vegetables can be cooked in any of them for meeting different requirements. Its advantages are strong fragrance, promoting appatite, delicious taste, and health-care function.
Description
The invention belongs to food technology field, particularly a kind of preparation method of four happiness chafing dishes.
That the main kind of existing chafing dish has is spicy, clear water, beautiful soup etc. are several, every kind all is to be placed in the chafing dish separately mostly, taste is single, but a person sponging on an aristocrats' taste is really different, have and like peppery, have and like acid, have like nourishing or the like, therefore, the chafing dish of single variety taste is difficult to adapt to a person sponging on an aristocrats' requirement.
In view of the foregoing, the object of the present invention is to provide a kind of taste complete, the preparation method of the four happiness chafing dishes that a suitable different taste person sponging on an aristocrat enjoys jointly
The object of the present invention is achieved like this: the present invention is divided into four pot bodies with common chafing dish, places spicy, beautiful soup, nourishing, vinegar-pepper four kinds of soup stocks in each pot body respectively.
Spicy soup stock is boiled and is formed by spices, capsicum, Chinese prickly ash, Sichuan bean paste, has kept traditional local flavor, suffuses an exquisite fragrance all around, and goes well with wine and goes with rice, and increases appetite, various meat dish, vegetable dish can be scalded food in this pot, is subjected to liking liking of a spicy flavor person sponging on an aristocrat especially.
Beautiful rushing material boils with one's old mother chicken, one's old mother duck, chop, pig's feet, ham, mushroom, carries soup with chicken breast meat and lean meat filling and forms, the Pork and beans flower that adding carp meat, chicken breast meat are made when edible, this soup stock band grass green, Tofu pudding is delicate, soup delicate flavour U.S., adapt to wide, the most suitable designed for old people.
Notifying soup material comprises various tonic herbs such as Huai Shan, matrimony vine, date, the tuber of dwarf lilyturf, genseng, can add black-bone chicken, soft-shelled turtle, boils with soup-stock, has nourishment for vitality, the effect of moistening lungs and face.
The vinegar-pepper soup material package is drawn together the Fish with Chinese Sauerkraut, sour soup duck, vinegar-pepper hoof flower, has the effect of sober up appetizing, relieving summer-heat, and the most suitable summer is edible, and local flavor is peculiar.
In addition, various mountains delicacy, game, seafood, various food of fungi and hill dish, poultry etc. can be scalded food in four kinds of soup stocks.
The present invention has spicy, beautiful soup, nourishing, vinegar-pepper four kinds of soup stocks, taste is complete, is fit to a different taste person sponging on an aristocrat and enjoys jointly, has the increase of suffusing an exquisite fragrance all around appetite, soup delicate flavour U.S., nourishment for vitality, moistening lungs and face, the characteristics such as appetizing, relieving summer-heat of sobering up.
Further specify embodiments of the invention below.
Embodiment 1:
Place spicy, beautiful soup, nourishing, vinegar-pepper four kinds of soup stocks in four pot bodies of the present invention respectively.
Spicy soup stock is boiled and is formed by spices, capsicum, Chinese prickly ash, Sichuan bean paste, has kept traditional local flavor, suffuses an exquisite fragrance all around, and goes well with wine and goes with rice, and increases appetite, various meat dish, vegetable dish can be scalded food in this pot, is subjected to liking liking of a spicy flavor person sponging on an aristocrat especially.
Beautiful rushing material boils with one's old mother chicken, one's old mother duck, chop, pig's feet, ham, mushroom, carries soup with chicken breast meat and lean meat filling and forms, the Pork and beans flower that adding carp meat, chicken breast meat are made when edible, this soup stock band grass green, Tofu pudding is delicate, soup delicate flavour U.S., adapt to wide, the most suitable designed for old people.
Notifying soup material comprises various tonic herbs such as Huai Shan, matrimony vine, date, the tuber of dwarf lilyturf, genseng, can add black-bone chicken, soft-shelled turtle, boils with soup-stock, has nourishment for vitality, the effect of moistening lungs and face.
The vinegar-pepper soup material package is drawn together the Fish with Chinese Sauerkraut, sour soup duck, vinegar-pepper hoof flower, has the effect of sober up appetizing, relieving summer-heat, and the most suitable summer is edible, and local flavor is peculiar.
In addition, various mountains delicacy, game, seafood, various food of fungi and hill dish, poultry etc. can be scalded food in four kinds of soup stocks.
Claims (1)
1, a kind of preparation method of four happiness chafing dishes is characterized in that: place spicy, beautiful soup, nourishing, vinegar-pepper four kinds of soup stocks respectively in four pot bodies of chafing dish; Spicy soup stock is boiled and is formed by spices, capsicum, Chinese prickly ash, Sichuan bean paste; Beautiful rushing material boils with one's old mother chicken, one's old mother duck, chop, pig's feet, ham, mushroom, carries soup with chicken breast meat and lean meat filling and forms, the Pork and beans flower that adding carp meat, chicken breast meat are made when edible; Notifying soup material comprises various tonic herbs such as Huai Shan, matrimony vine, date, the tuber of dwarf lilyturf, genseng, adds black-bone chicken, soft-shelled turtle, boils with soup-stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113238A CN1101154C (en) | 1999-09-07 | 1999-09-07 | Method for cooking four-component chafing dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113238A CN1101154C (en) | 1999-09-07 | 1999-09-07 | Method for cooking four-component chafing dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1246295A true CN1246295A (en) | 2000-03-08 |
| CN1101154C CN1101154C (en) | 2003-02-12 |
Family
ID=5276447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99113238A Expired - Fee Related CN1101154C (en) | 1999-09-07 | 1999-09-07 | Method for cooking four-component chafing dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1101154C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100446684C (en) * | 2006-08-30 | 2008-12-31 | 河北玉兰香保定会馆饮食有限公司 | Five-spice crisp bone turtle processing method |
| CN103416795A (en) * | 2013-08-27 | 2013-12-04 | 宁夏草原阿妈食品有限公司 | Nourishing hotpot soup base with three types of Chinese prickly ash and preparation method |
| CN103431346A (en) * | 2013-08-22 | 2013-12-11 | 宁夏草原阿妈食品有限公司 | Nourishing medlar chaffy dish soup base and preparation method of nourishing medlar chaffy dish soup base |
| CN103519210A (en) * | 2013-10-10 | 2014-01-22 | 车晋绥 | Processing method of four-meat assembled can |
| CN105011086A (en) * | 2014-04-24 | 2015-11-04 | 苏州要德食业有限公司 | White soup hotpot seasoning recipe |
| CN106235081A (en) * | 2016-08-25 | 2016-12-21 | 苍梧县金福六堡茶有限公司 | The processing method of LIUPUCHA Folium Camelliae sinensis Trionyx sinensis Wiegmann |
| CN107114750A (en) * | 2017-07-04 | 2017-09-01 | 曹燕 | A kind of sauerkraut is dragged for and preparation method thereof |
| CN112715909A (en) * | 2021-01-07 | 2021-04-30 | 山东墨博商贸有限公司 | Hotpot condiment for stewing sheep with soft-shelled turtle skirt and preparation method thereof |
| CN112754258A (en) * | 2021-01-25 | 2021-05-07 | 张欢 | Multi-theme button-shaped or multi-shape-shaped hotpot |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048386C (en) * | 1994-12-29 | 2000-01-19 | 王国太 | Seasoning for chafing dish |
-
1999
- 1999-09-07 CN CN99113238A patent/CN1101154C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100446684C (en) * | 2006-08-30 | 2008-12-31 | 河北玉兰香保定会馆饮食有限公司 | Five-spice crisp bone turtle processing method |
| CN103431346A (en) * | 2013-08-22 | 2013-12-11 | 宁夏草原阿妈食品有限公司 | Nourishing medlar chaffy dish soup base and preparation method of nourishing medlar chaffy dish soup base |
| CN103416795A (en) * | 2013-08-27 | 2013-12-04 | 宁夏草原阿妈食品有限公司 | Nourishing hotpot soup base with three types of Chinese prickly ash and preparation method |
| CN103519210A (en) * | 2013-10-10 | 2014-01-22 | 车晋绥 | Processing method of four-meat assembled can |
| CN105011086A (en) * | 2014-04-24 | 2015-11-04 | 苏州要德食业有限公司 | White soup hotpot seasoning recipe |
| CN106235081A (en) * | 2016-08-25 | 2016-12-21 | 苍梧县金福六堡茶有限公司 | The processing method of LIUPUCHA Folium Camelliae sinensis Trionyx sinensis Wiegmann |
| CN107114750A (en) * | 2017-07-04 | 2017-09-01 | 曹燕 | A kind of sauerkraut is dragged for and preparation method thereof |
| CN112715909A (en) * | 2021-01-07 | 2021-04-30 | 山东墨博商贸有限公司 | Hotpot condiment for stewing sheep with soft-shelled turtle skirt and preparation method thereof |
| CN112754258A (en) * | 2021-01-25 | 2021-05-07 | 张欢 | Multi-theme button-shaped or multi-shape-shaped hotpot |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1101154C (en) | 2003-02-12 |
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