KR100614914B1 - Cooking method of oyster rice for earthen bowl - Google Patents

Abstract

The present invention relates to a cooking method of casserole oyster rice, which greatly reduces the cooking time while maintaining nutrition and taste while maintaining the inherent taste of oyster rice and cooking of casserole. Process (S10), the process of cooking a second subsidiary material (S20), the process of roasting by mixing the first sub-material and rice and oyster in the second sub-material (S30), and the method of setting the material in the earthenware (S40) And, it includes a step (S50) of steaming the earthenware set the material.

Oyster Rice, Nutrition, Cooking, Earthenware

Description

Cooking method of oyster rice for earthen bowl}

1 is a procedure showing a cooking method of oyster rice oyster rice according to the present invention,

Figure 2d and 2b is a cross-sectional view showing a state in which the casserole oyster rice set in the casserole.

<Description of the symbols for the main parts of the drawings>

10: casserole 11: oyster rice

12: Flying Fish Egg 13: Part 1

14: Bank

The present invention relates to a method for cooking oyster rice, and more particularly, to a method of cooking oyster rice oyster rice, which greatly preserves nutrition and taste while greatly reducing the cooking time while maintaining the savory due to oyster rice's original taste and casserole cooking. It is about.

As noted, oysters are a species of marine bivalve belonging to Ostreidae or Aviculidae, or oysters whose name is Crassostrea gigas. Inhabits

Oysters are also skinned and eaten raw, cooked, and canned, smoked or frozen. Popular oyster varieties include blue point and lynnhaven. They are an improvement on Crassotia Birginica (these varieties are produced on the Blue Cape of Long Island and Linhaven Bay, Virginia, respectively). In addition, the modified varieties of Australian edulis are Colchester (UK) and Marennes (France).

Oysters have become one of the food spotlights with the well-being craze in recent years.

In particular, there are oyster rice using oysters, which are rice cooked with oysters.

Oysters contain ingredients such as taurine, zinc, vitamins, and calcium, and are known to be well digestible and effective in preventing adult diseases.

However, the conventional oyster rice has a problem that the cooking time is slightly longer in order to have sufficient nutrition or taste, and in particular, there is a problem that it takes at least 20 minutes or more to make oyster rice with raw rice using casserole.

The present invention has been made under the above-mentioned background, the object of the present invention is to maintain the savory due to the unique taste and cooking of oyster rice as it is, while maintaining the nutrition and taste sufficiently, and at the same time greatly shorten the cooking time cooking method of oyster rice Is to provide.

In the present invention configured as described above, in the cooking method of casserole oyster rice, cut beef and bracken to a suitable size at a ratio of 50:50, prepare a frying pan with a medium thermal power having a calorie of 2000 kcal / h or more, and then first the beef First step (S10) of cooking with a suitable amount of cooking oil, kelp, seasonings and pepper, and when the beef is fried to put the bracken and put the first subsidiary material; Prepare finely sliced oyster mushrooms and onions, put a frying pan with medium heating power of more than 2000 kcal / h, and then put a small amount of sesame oil, then fry the onions first, when the onions ripen to some extent, the oyster mushrooms A second step (S20) of cooking a second subsidiary material made by putting and roasting; Continuous in the second process (S20), when the onion and the oyster mushroom in the frying pan is roasted in the second process (S20), put the first ingredient and the rice (white rice) of the first process (S10) and roasted And then, the third step (S30) of cooking the oyster rice 11 is mixed with the first member and the second member by putting the raw oysters and roasting so that the eggs do not burst; After filling the oyster rice 11 produced in the third process (S30) 1/2 in a predetermined casserole 10, one tablespoon (15cc) of the flying fish eggs 12 thereon, and the oyster rice 11 again thereon After filling the, 4 tablespoons (S40) for putting the first ingredient in the oyster rice (11) two tablespoons (30cc) and put the ingredients in the casserole put three banks 14 thereon; The fourth step (S40) has a feature consisting of a fifth step (S50) of steaming the oyster rice set in the casserole 10 with a weak fire of less than 1000kcal / h for about 3-4 minutes.

Hereinafter, with reference to the accompanying drawings will be described in more detail the present invention.

1 is a procedure showing a cooking method of oyster bowl oyster rice according to the present invention.

As shown, the present invention is a step (S10) of cooking a first subsidiary material that largely enters oyster rice, a step (S20) of cooking a second subsidiary material, and mixing the first subsidiary material, rice and oyster in the second subsidiary material Roasting process (S30), the method of setting the material in the earthenware (S40), and the process of steaming the earthenware set material (S50).

Learn more about this.

The first process (S10) of cooking the first subsidiary material,

Prepare beef and fern cut into pieces of 50:50 in proper size.

And then, frying the frying pan with a medium thermal power having a calorie of 2000 kcal / h or more, first, the beef is fried with an appropriate amount (small amount) of cooking oil, kelp, seasonings and pepper.

When the beef is fried, put the bracken and fry. In this way, the first material roasted with the beef, bracken, and the first seasoning (edible oil, kelp, seasoning, pepper) is completed.

The second process (S20) of cooking the second subsidiary material,

Prepare chopped oyster mushrooms and onion finely, put a frying pan with a medium thermal power of 2000kcal / h or more calories, put a small amount of sesame oil, and then fry the onion first.

When the onion is cooked to some extent, put the oyster mushroom and fry.

Here, the mixing ratio of the oyster mushroom and onion is preferably 3 to 5: 7 to 5.

The third process (S30) of mixing and roasting the rice and oyster,

Continuous in the second process (S20) of cooking the second subsidiary material, first, freshly washed raw oysters, flying fish roe, and roasted ginkgo biloba are prepared, in the second process (S20) onion and oyster mushroom in a frying pan When it is roasted, it puts and stirs the said 1st subsidiary material and the rice (white rice) prepared previously.

Then, put the washed oysters and fry so that the eggs do not burst.

In this way, oyster rice mixed with the first subsidiary material and the second subsidiary material is cooked.

The flying fish is not only good fun to chew, but also rich in protein and minerals, it adds nutrition and flavor to oyster rice.

The fourth step (S40) of setting the material in the casserole,

First, fill the oyster rice 11 produced in the third process (S30) in the casserole 10 as shown in Figure 2a about 1/2, then put a tablespoon (15cc) with a flying egg 12 thereon, and again thereon After filling the oyster rice 11 as shown in Figure 2b, put two tablespoons (30cc) of the first sub-material on the oyster rice 11 and put three banks 14 on it.

The fifth step (S50) of steaming the earthenware set the material,

The process of steaming the oyster rice set in the casserole 10 in the process (S40) for about 3-4 minutes with a weak fire of 1000 kcal / h or less, in which the oyster rice has a savory fragrance.

In this way, the cooked oyster rice in the earthenware bowl 10 is eaten with a predetermined seasoning.

As described above, the present invention is a useful invention that greatly reduces the cooking time while maintaining nutrition and taste while maintaining the savory due to the inherent taste and cooking of oyster rice.

Claims (2)

In the cooking method of casserole oyster rice, Prepare beef and fern cut to a suitable size at a ratio of 50:50, and weigh a frying pan with medium heating power of 2000 kcal / h or more, and then first roast the beef with a small amount of cooking oil, kelp, seasonings and pepper, and A first step (S10) of cooking the first subsidiary material made by roasting the beef when the beef is fried; Prepare finely sliced oyster mushrooms and onions, put a frying pan with medium heating power of more than 2000 kcal / h, and then put a small amount of sesame oil, then fry the onions first, when the onions ripen to some extent, the oyster mushrooms A second step (S20) of cooking a second subsidiary material made by putting and roasting; Continuous in the second process (S20), when the onion and the oyster mushroom in the frying pan is roasted in the second process (S20), the first part of the first process (S10) and put the rice (white rice) and roasted And then, the third step (S30) of cooking the oyster rice 11 is mixed with the first member material and the second member material by putting raw oysters and roasting so that the eggs do not burst; After filling the oyster rice 11 produced in the third process (S30) 1/2 in a predetermined casserole 10, one tablespoon (15cc) of the flying fish eggs 12 thereon, and the oyster rice 11 again thereon After filling the fourth step (S40) of placing the material in the earthenware to put two tablespoons (30cc) of the first subsidiary material on the oyster rice 11 and put three banks 14 thereon; And Cooking method of the casserole oyster rice, characterized in that consisting of the fifth step (S50) of steaming the oyster rice set in the casserole 10 in the fourth process (S40) for about 3-4 minutes at less than about 1000kcal / h. . The method of claim 1, In the second step (S20), the mixing ratio of the oyster mushroom and onion is a cooking method of casserole oyster rice, characterized in that 3 to 5: 7: 7 to 5.

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