KR100612643B1 - Method of producing lily steamed and steamed lily using the method - Google Patents

Abstract

The present invention relates to a method of producing a steamed lily and a steamed lily according to the method, and in particular, prepared by boiling the lily, put the sauce in lightly roasted vegetables, put the boiled butter sprouts in the sauce and beat the prepared lily The present invention relates to a method of preparing a lily steamed rice which is mixed with a sauce to complete a steamed lily, and to steamed lilies using the method.

Lily steamed according to the present invention can provide a steamed lily with a minimized portion of the main component of the lily heat loss, put a sauce to maintain the aroma and taste of the lily, blending lilies and vegetables The steamed lilies provide a lily-like scent that you can't find in roasting lilies or lily baths.

Lilies, oyster mushrooms, steamed bean sprouts, carrots, onions, green onions, buttercups, cabbage

Description

Method of producing lily steamed and steamed lily using the method {.}

1 is a process chart for explaining the steamed lily manufacturing method of the present invention

The present invention relates to a method of producing a steamed lily and the steamed lily according to the method, and in particular, prepared by boiling the lily, put it in a sauce in lightly roasted vegetables, and put the boiled bean sprouts in the sauce and beat the prepared lily, The present invention relates to a method of preparing a lily steamed rice which is mixed with a sauce to complete a steamed lily, and to steamed lilies using the method.

Lily of the present invention (白 蛤) is one of the sea shells, also called yard clams, the shells are round, the shells are white ash gray, round veins are formed in layers.

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Once the components of the lily enter the body, the heat of the heart or lungs to relieve excess heat is said to enhance its function. Therefore, since ancient times mainly used to treat diseases of the heart / lungs.

The lily has a different taste and aroma depending on its cooking method. In other words, the taste and aroma of lilies in roasting lilies and lily baths are different.

Lilies roasted and lily baths are known recipes or widely known to the general public, but the recipe for lily steamed to give a lily-specific scent is not known, and there are no recipes for steamed lilies.

Accordingly, the present invention is to provide a method of producing a steamed lily and minimized the loss of the main component of the lily heat to provide a steamed lily to maintain the fragrance and taste of the lily on the boiled lily and the lily. Add sauce, steamed lilies and vegetables.

The present invention relates to a method of producing a steamed lily, and to a steamed lily using the production method.

Looking at the manufacturing process of steamed lilies according to the present invention.

Steamed lily manufacturing process according to the present invention

A first step of boiling well-cleaned lilies;

A second step of roasting the vegetables in a strong fire;

Adding a sauce to the roasted vegetables and putting a broth of lilies to boil;

A fourth step of putting the oyster mushroom in the third step;

A fifth step of mixing the buttercups and the boiled bean sprouts in the four steps;

And a sixth step of mixing the lilies of the first step with the materials of the fifth step.

1 is a process chart for explaining a method of producing steamed lilies of the present invention.

Fresh lily is washed and boiled to prepare a lily.

Add vegetable oil (corn oil) to various vegetables (carrot, pepper, onion, cabbage, green onion) and fry on strong fire.

Add the sauce (soy sauce, sesame oil, red pepper powder, starch syrup, red pepper paste, shochu (cheongju), pepper powder, garlic, ginger) to the vegetables roasted in the second step, and stir in a small amount of lily broth of the first step. )

Mix the oyster mushroom with the third step of vegetables and sauce. (Step 4)

Toss the parsley and boiled steamed bean sprouts in the fourth step of toppings (step 5).

Mix the lilies of the first stage and the materials of the fifth stage (sixth stage).

The steamed bean sprouts are characterized in that they are cultivated separately from conventional bean sprouts while being chewy and crunchy. If you don't have steamed bean sprouts, you can use regular bean sprouts.

In the first step above, the process of cutting a seashell by inserting a knife between the shells of the lily is necessary. In many cases, they are tightened more tightly so that various vegetables and sauces do not penetrate the shell.

Therefore, it is desirable to cut a shell (a role of closing a shell) by inserting a knife once between the shells of lilies (hereinafter referred to as 'scabbard').

Also, the time to boil the lilies should be put together with water and the lilies should be taken out when the water boils. If it boils for a long time, all of the lilies fall from the shell during the mixing stage.

In order to increase the appetite with the visual effect on the steamed lilies mixed above, you can complete cooking by sprinkling red cabbage (purple cabbage) and broccoli sprouts and sesame seeds.

Also, boiled broth can produce lily broth separately from steamed lilies. The lily broth is to remove the spicy taste when tasting steamed lilies, cooked by slicing chopped green onions and red pepper in the broth of the lily.

If you look at the ratio of the materials by separating the main material and the source above,

The main ingredients are lilies and vegetables. The proportion of the main ingredients according to this is 56% by weight of lilies, 1.4% by weight of red pepper, 3.6% by weight of carrots, 4.5% by weight of leeks, 7% by weight of onions, 6.5% by weight of cabbage, 2.8% by weight of oyster mushrooms, Buttercup 4.2% by weight, bean sprouts 14% by weight,

The sauce is 29% by weight of soy sauce, 5.8% by weight of sesame oil, 17% by weight of red pepper powder, 12% by weight of starch syrup, 12% by weight of red pepper paste, 12% by weight of shochu, 1% by weight of black pepper, and 5.8% by weight of garlic. Ginger is 5.8% by weight.

Hereinafter will be described through an embodiment of the present invention.

Example

Boiling lilies (stage 1)

Clean the lily (2㎏), cut it out, boil it with cold water, and take it out immediately when the water starts to boil.

Stir-fried vegetables (2 stages)

Carrots (130g), pepper (50g), leek (160g), onions (250g), cabbage (230g) cut to a suitable size, add cooking oil (50g) and fry at a strong fire (180 ℃) for about 2 minutes.

Stir-fry sauce and boil the broth (step 3)

Soy sauce (50 ml), sesame oil (15 ml), red pepper powder (45 ml), starch syrup (30 ml), red pepper paste (30 ml), shochu (30 ml), black pepper (3 ml), and garlic (15). ㎖) and ginger (15ml) while mixing well and boiled the lilies produced in step 1, boiled broth 100 ㏄ and boil for 2 minutes.

Add and mix oyster mushrooms (step 4)

Pour well cleaned oyster mushrooms (100 g) into the ingredients cooked in step 3 and mix.

Mixing and biting buttercups and boiled sprouts (5 steps)

Put the washed buttercups (150g) and boiled bean sprouts (500g) in the material completed in step 4 and mix.

Mixing with lilies and ingredients (step 6)

Mix the lilies cooked in Step 1 with the ingredients cooked in Steps 2 through 5.

The amount cooked according to the above embodiment will be one dish for four people.

In the embodiment, the applicant adjusts the ratio of the sauce so that the lily is steamed and finished with many years of lily cooking to have a unique aroma and taste of the lily.

Lily boiled as described above can provide a boiled lily minimized the part of the main component of the lily is lost to heat.

In addition, by adding a sauce to maintain the aroma and taste of lilies, by providing a steamed lily harmonized with lilies and vegetables, you can have a lily-specific scent not found in grilled lilies or lily bath.

Claims (4)

A first step of preparing a lily by washing and boiling the lily; A second step of adding vegetable oil to carrots, peppers, onions, cabbages, and green onions and roasting the vegetables on a strong fire; A third step of putting the broth with the soy sauce, sesame oil, red pepper powder, starch syrup, red pepper paste, soju, black pepper powder, garlic, and ginger to the roasted vegetables in the second step, and adding the broth of the lily of the first step; A fourth step in which the oyster mushroom is mixed with the third step of the roasted vegetables and the sauce; A fifth step of adding buttercups and boiled bean sprouts to the fourth step of toppings; A sixth step of mixing together the lilies of the first step and the material of the fifth step; Method of producing a steamed lily, characterized in that it comprises a. The method of claim 1, The main ingredient is lily and vegetables, the proportion of the main ingredient is 56% by weight of lilies, 1.4% by weight of red pepper, 3.6% by weight of carrots, 4.5% by weight of green onions, 7% by weight of onions, 6.5% by weight of cabbage, oyster mushroom 2.8% by weight, buttercup 4.2% by weight, bean sprouts 14% by weight, The sauce is 29% by weight of soy sauce, 5.8% by weight of sesame oil, 17% by weight of red pepper powder, 12% by weight of starch syrup, 12% by weight of red pepper paste, 12% by weight of shochu, 1% by weight of black pepper, and 5.8% by weight of garlic. , Method of producing a steamed lily, characterized in that the ginger 5.8% by weight. The steamed lilies, which are prepared by the method of claim 1. delete

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