CN1994139A - A pot-stewed dish and preparation method thereof - Google Patents

Abstract

The invention relates to a crisp pot, which uses pig's feet, entrecote, lotus root, sea-tangle, etc. And the production comprises that: putting materials into pot; boiling via cute flame; heating with slow flame, crisping for 4-6h; adding some gourment powder.

Description

A kind of pot-stewed dish and preparation method

Technical field

The present invention relates to a kind of pot-stewed dish and preparation method, especially HUANGHE ESTUARY pot-stewed dish and preparation method belong to field of food.

Background technology

Fast development along with Chinese national economy, China people's living standard improves constantly, people the requirement of diet, dish has not been satisfied with have enough, enough degree, and requirement is eaten good things, is eaten healthyly, eats to such an extent that flavor is arranged, and therefore traditional diet and dish can not satisfy the growing dietary requirements of people.

Summary of the invention

Technical problem to be solved by this invention provides HUANGHE ESTUARY pot-stewed dish of a kind of nutritious, delicious flavour and preparation method thereof.

Technical scheme of the present invention is:

A kind of shortbread pan, select for use following composition and weight proportion thereof as major ingredient:

There are not clean pig's feet 10 Pig spareribses 3 lotus roots 3 sea-tangles 3 of hair

Salted vegetables head 4 bean curd 10

Select for use following composition and weight proportion thereof to expect as pair:

Knife fish 10 chicken fat 1 salad oil 0.5 bubble green pepper 0.5

Catsup 0.4 flavor is aquatic foods 2 extremely

Select for use following composition and weight proportion thereof as condiment:

Mature vinegar 4 flavors reach U.S. 0.5 white sugar, 0.5 light-coloured vinegar 1

Refined salt 0.8 chicken powder 0.4 green onion 0.2 ginger 0.2

Jade green red yeast rice 1 is done southern ginger 0.2 root of Dahurain angelica 0.06

Cassia bark 0.1 cloves 0.04 anistree 0.04 Chinese prickly ash 0.1

Fennel seeds 0.06 dried orange peel 0.04.

Its making step is:

1), with the live pig hoof with cutting, put into the boiling water boiling 2 minutes, took out cool; To give birth to chop cut into 6 centimetres rectangular, boiling is cool excessively; The lotus root peeling is cleaned; Dried sea-tangle sends out 30 minutes afterwash of system, rolls; Soft beancurd is cut into sheet, and is fried; Knife fish is cleaned and decaptitates, truncates, and belly goes to be cut into 6 centimetres only, and is fried;

2), the heating of putting together of catsup, salad oil, bubble green pepper, shortening;

3), red yeast rice was removed clean foreign material in 30 minutes with the soup-stock infusion;

4) put 2 of bamboo mat in the bottom of bucket, on put green onion ginger and medicinal material, put bamboo mat again, put into the good catsup of major ingredient, secondary material and shortening, bubble green pepper, salad oil, put the Chinese cabbage leaf topmost;

5), high soup and ready-made condiment are put into bucket;

6) boiled with very hot oven, the slow fire heating, crisp system 4-6 hour is put into an amount of monosodium glutamate, i.e. edible before taking the dish out of the pot.

Technique effect of the present invention is: this dish is nutritious, the color and luster glow, and the vinegar crisp-fried is tender, delicious flavour, suitable all kinds of crowds are edible.

The specific embodiment

A kind of shortbread pan, select for use following composition and weight proportion thereof as major ingredient:

There are not 3 jin in clean 3 jin of sea-tangles of 3 jin of lotus roots of 10 jin of Pig spareribses of pig's feet of hair

10 jin of 4 jin of bean curd of salted vegetables head

Select for use following composition and weight proportion thereof to expect as pair:

0.5 jin of 0.5 jin of bubble of 1 jin of salad oil of 10 jin of chicken fat of knife fish green pepper

Extremely bright 2 jin of 0.4 jin of flavors of catsup

Select for use following composition and weight proportion thereof as condiment:

4 jin of flavors of mature vinegar reach 1 jin of 0.5 jin of light-coloured vinegar of U.S. 0.5 jin of white sugar

0.2 jin of 0.2 jin of ginger of 0.4 jin of green onion of 0.8 jin of chicken powder of refined salt

The jade green red yeast rice is done 0.06 jin of 0.2 jin of root of Dahurain angelica of southern ginger for 1 jin

0.1 jin in 0.04 jin of Chinese prickly ash of 0.04 jin of anise of 0.1 jin of cloves of cassia bark

0.04 jin of 0.06 jin of dried orange peel of fennel seeds.

Its making step is:

1), with the live pig hoof with cutting, put into the boiling water boiling 2 minutes, took out cool; To give birth to chop cut into 6 centimetres rectangular, boiling is cool excessively; The lotus root peeling is cleaned; Dried sea-tangle sends out 30 minutes afterwash of system, rolls; Soft beancurd is cut into sheet, and is fried; Knife fish is cleaned and decaptitates, truncates, and belly goes to be cut into 6 centimetres only, and is fried;

2), the heating of putting together of catsup, salad oil, bubble green pepper, shortening;

3), red yeast rice was removed clean foreign material in 30 minutes with the soup-stock infusion;

4) put 2 of bamboo mat in the bottom of bucket, on put green onion ginger and medicinal material, put bamboo mat again, put into the good catsup of major ingredient, secondary material and shortening, bubble green pepper, salad oil, put the Chinese cabbage leaf topmost;

5), high soup and ready-made condiment are put into bucket;

6) boiled with very hot oven, the slow fire heating, crisp system 4-6 hour is put into an amount of monosodium glutamate, i.e. edible before taking the dish out of the pot.

This dish is nutritious, the color and luster glow, and the vinegar crisp-fried is tender, delicious flavour, suitable all kinds of crowds are edible.

Claims (2)

1, a kind of shortbread pan is characterized in that: select for use following composition and weight proportion thereof as major ingredient:

There are not clean pig's feet 10 Pig spareribses 3 lotus roots 3 sea-tangles 3 of hair

Cheng Caitou 4 bean curd 10

Select for use following composition and weight proportion thereof to expect as pair:

Knife fish 10 chicken fat 1 salad oil 0.5 bubble green pepper 0.5

Catsup 0.4 flavor is aquatic foods 2 extremely

Select for use following composition and weight proportion thereof as condiment:

Mature vinegar 4 flavors reach U.S. 0.5 white sugar, 0.5 light-coloured vinegar 1

Refined salt 0.8 chicken powder 0.4 green onion 0.2 ginger 0.2

Jade green red yeast rice 1 is done southern ginger 0.2 root of Dahurain angelica 0.06

Cassia bark 0.1 cloves 0.04 anistree 0.04 Chinese prickly ash 0.1

Fennel seeds 0.06 dried orange peel 0.04.

2, the preparation method of a kind of shortbread pan according to claim 1 is characterized in that making step is:

1), with the live pig hoof with cutting, put into the boiling water boiling 2 minutes, took out cool; To give birth to chop cut into 6 centimetres rectangular, boiling is cool excessively; The lotus root peeling is cleaned; Dried sea-tangle sends out 30 minutes afterwash of system, rolls; Soft beancurd is cut into sheet, and is fried; Knife fish is cleaned and decaptitates, truncates, and belly goes to be cut into 6 centimetres only, and is fried;

2), the heating of putting together of catsup, salad oil, bubble green pepper, shortening;

3), red yeast rice was removed clean foreign material in 30 minutes with the soup-stock infusion;

4) put 2 of bamboo mat in the bottom of bucket, on put green onion ginger and medicinal material, put bamboo mat again, put into the good catsup of major ingredient, secondary material and shortening, bubble green pepper, salad oil, put the Chinese cabbage leaf topmost;

5), high soup and ready-made condiment are put into bucket;

6) boiled with very hot oven, the slow fire heating, crisp system 4-6 hour is put into an amount of monosodium glutamate, i.e. edible before taking the dish out of the pot.