CN1290494A - Dry pot dish - Google Patents

Abstract

Dry pot dish is produced by using meat 1000 g, dry pot sauce 70-80 g, ginger 15-20 g, scallion 15-25 g, garlic 20-30 g and lard 120-180 g. It is appetizing with rich meat fragrance, very delicious and soup-free and has specific flavor.

Description

A kind of dry pot dish

The invention belongs to food processing field.

At present, the daily edible chafing dish of people is to process with poach, and its weak point is that meat flavour enters in the soup, and the meat flavour road is fragrant inadequately.

Purpose of the present invention provides a kind of dry pot dish at the above-mentioned deficiency of existing chafing dish exactly, and without poach, the meat fragrance that it processes is dense in chafing dish, excellent taste.Form a kind of dried pot series of new style novel taste.

A kind of dry pot dish, the charge ratio of its dry pot dish (weight portion) is: animal flesh 1000 grams: do pot dip 70-80 gram: ginger splices 15-20 gram: onion parts 15-25 gram: garlic pearls 20-30 gram: lard 120-180 gram; The charge ratio (weight portion) of doing the pot dip is: pig bone 1000 grams: clear water 5000 grams: light soy sauce 1000 grams: anistree 25-35 gram: husky ginger 10-20 gram: cloves 25-35 gram: cassia bark 25-35 gram: tsaoko 25-35 gram: Chinese prickly ash 50-70 gram: chilli 80-120 gram: bean cotyledon 700-800 gram: rock sugar 400-600 gram: Momordica grosvenori 1-2: salad oil 400 grams: butter 250-300 gram.

A kind of dry pot dish processing technology according to claim 1,

The first step: the animal flesh that will be difficult for boiling was flooded stain 10 minutes with rejuvenator under 0-4 ℃ low temperature, draw oil then; Medium well to the pluck that is difficult for boiling with little fire pot, animal flesh that commute boils and not tenderization of internal organ;

Second step: above-mentioned animal cube meat or internal organ are flown water or draw oil;

The 3rd step: get non-stick pan and put on the fire, following lard burns heat, and following ginger splices, garlic pearls and dried pot dip are fried fragrant, descend the stewing stir-fry of animal cube meat again, cook into beer, when treating that the animal cube meat is received the juice gloss varnish while frying, be lowered to onion parts and it covered and fry in shallow oil, call in monosodium glutamate at last, from fire to green onion perfume (or spice) with the animal cube meat;

The 4th step: the non-stick pan that will fill dry pot dish is inserted on the stove on the dining table, continues to heat with little fire, cooks into the beer limit while frying and eats.

The invention has the advantages that: the meat thick flavor that is processed, genuineness, excellent taste, and Cheng Caiwu soup juice are done the pot dip and are absorbed by animal flesh fully, and assistant is eaten while frying with beer after the precedency, and the food method is peculiar.

Embodiment:

Get pheasant piece 1000 grams, flooded stain 10 minutes with rejuvenator (the rejuvenator proportioning is: salt 10 grams: protease 10 grams: Andover pine meat agent 6 grams: dietary alkali 6 restrains, and cooking wine 20 grams are dissolved into liquid getting final product with the above-mentioned raw materials water), temperature keeps 4 ℃, and the pheasant piece that tenderization is good draws oil or flies a water; Get non-stick pan then and on little fire, be lowered to lard 150 gram burning heat, following ginger splices 20 grams, garlic pearls 20 grams and do pot dip 80 grams and fry fragrantly, the chicken nugget of marching off into political wilderness again is stewing to be fried, while frying with beer, when bright glossy juice, put into onion parts and cover, fry in shallow oil to green onion perfume turning off stove with little fire with the pheasant piece.The non-stick pan that will fill the pheasant piece is at last put on the stove of dining table, fieryly eats with the beer limit while frying with little.

Do the processing technology of pot sauce: get pig bone 1000 grams, clear water 5000 grams, anistree 30 grams, husky ginger 20 grams, cloves 25 grams, cassia bark 30 grams, tsaoko 30 grams, chilli 100 grams, Chinese prickly ash 60 grams, bean paste 750 grams, superfine light soy sauce 1000 grams, rock sugar 500 grams, 2 of Momordica grosvenoris, salad oil 500 grams, butter 300 grams, then pot is placed fire salad rusting heat up and down, be lowered to half thick broad-bean sauce and fry the fragrant shortcake of frying, mix clear water, all other raw material again, infusion 4 hours, drag for thick slag, become soup juice, remaining bean cotyledon is fried the fragrant shortcake of frying with butter, be mixed in the soup juice, play pot cooling back and refrigerate stand-by.

Claims (2)

1, a kind of dry pot dish, the charge ratio of its dry pot dish (weight portion) is: animal flesh 1000 grams: do pot dip 70-80 gram: ginger splices 15-20 gram: onion parts 15-25 gram: garlic pearls 20-30 gram: lard 120-180 gram; The charge ratio (weight portion) of doing the pot dip is: pig bone 1000 grams: clear water 5000 grams: light soy sauce 1000 grams: anistree 25-35 gram: husky ginger 10-20 gram: cloves 25-35 gram: cassia bark 25-35 gram: tsaoko 25-35 gram: Chinese prickly ash 50-70 gram: chilli 80-120 gram: bean cotyledon 700-800 gram: rock sugar 400-600 gram: Momordica grosvenori 1-2: salad oil 400 grams: butter 250-300 gram.

2, a kind of dry pot dish processing technology according to claim 1 is characterized in that:

The first step: the animal flesh that will be difficult for boiling was flooded stain 10 minutes with rejuvenator under 0-4 ℃ low temperature, draw oil then; Medium well to the pluck that is difficult for boiling with little fire pot, animal flesh that commute boils and not tenderization of internal organ;

Second step: above-mentioned animal cube meat or internal organ are flown water or draw oil;

The 3rd step: get non-stick pan and put on the fire, following lard burns heat, and following ginger splices, garlic pearls and dried pot dip are fried fragrant, descend the stewing stir-fry of animal cube meat again, cook into beer, when treating that the animal cube meat is received the juice gloss varnish while frying, be lowered to onion parts and it covered and fry in shallow oil, call in monosodium glutamate at last, from fire to green onion perfume (or spice) with the animal cube meat;

The 4th step; The non-stick pan that fills dry pot dish is inserted on the stove on the dining table, continue heating, cook into the beer limit while frying and eat with little fire.