KR20020085139A - Method for preparing fried bean cured casserole - Google Patents

Abstract

PURPOSE: A process of preparing fried bean curd hot pot using fried bean curd instead of soybean curd, beef entrails, chicken and the like is provided. Whereby, the product has a characteristic taste of fried bean curd together with a fresh taste. CONSTITUTION: A mixture of boiled Chinese noodles, ground pork or ground beef, carrot, spinach and mushroom is mixed with black pepper, soy sauce, garlic, sugar, salt and spice to produce a stuffing material of fried bean curd, which is parboiled in boiling water for 1 to 2min, inserted into the fried bean curd, bound at its inlet portion with dropwort stems, mixed with radish water, dropwort, kelp, crown daisy, konjak and crab meat, boiled for 10 to 20min and then added with salt and sugar.

Description

Method for preparing fried hot pot {Method for preparing fried bean cured casserole}

The present invention relates to a method of manufacturing a fried hotpot, and more particularly, to a method of manufacturing a new food in the form of hotpot using a yubu.

Yubu is a food that is fried in tofu and is used for yubu sushi and udon. Various manufacturing methods of yubu are known, and for example, Korean Patent No. 250066 adds a process of melting baking powder in a process of adding a brine when preparing tofu using soybeans, and a method of preparing tofu for tofu production, and Tofu made in this manner is described. In addition, Korean Laid-Open Patent Publication No. 84-182 discloses a method of simply preparing a large amount of milk in a short amount of time in a short time by using wheat flour instead of tofu. Yubu prepared by these various methods has been applied in a variety of ways, such as when manufacturing sushi, when preparing udon or when making a yubu sundae.

On the other hand, the hotpot is a kind of stew that can taste the light taste of broth by using broth made with meat as a broth, and various hotpots such as kimchi hotpot and mushroom hotpot are known. The method for manufacturing such hotpot is described in Korean Patent Laid-Open No. 2000-32632.

However, there are no examples of using yubu so far in manufacturing such hotpot.

Accordingly, it is an object of the present invention to develop a method for producing hotpot, which has never been attempted using yubu, to provide a method for producing a light and hot flavored hotpot.

The method of manufacturing the fried hotpot of the present invention for achieving the above object, boiled vermicelli, pork or beef minced, carrots, spinach and mushrooms with pepper, soy sauce, garlic, sugar, salt, seasoning to prepare the milk Doing; Preparing radishes by boiling radish in boiling water and removing the radish; Filling the prepared portion to the boiled boiled water in boiling water for 1 to 2 minutes, using a buttercup stem to tie the inlet of the yubu sealed; And in the broth, put the yubu, buttercups, kelp, kelp, garland chrysanthemum, konjac and crab meat, and boiled for 10 to 20 minutes to include salt and sugar.

Hereinafter, the present invention will be described in more detail.

As described above, the manufacturing method of the yubu is variously known and is already manufactured in various forms and commercially available. In the present invention, it is also irrelevant to purchase and use a yufu that is readily available on the market. In addition, since the tofu is prepared by frying tofu in oil, since the food itself contains a large amount of oil, in preparing the hotpot according to the present invention, by slightly boiling in boiling water for 1 to 2 minutes, the oil is used. At this time, if boiled in boiling water for too long, there is a problem that the milking volume becomes tough.

Prepare the boiled skin like this, boil the noodles, prepare the pork or beef for live meat, chop the carrots, slice the carrots, boil the spinach and mushrooms in boiling water, and add pepper, soy sauce, garlic, Seasoning with sugar, salt, seasonings to make the milk. At this time, the pepper is effective to remove fishy smell, and even when adding small amount of seasoning when seasoning is effective to remove fishy smell. Fill the milk preparations prepared in this way into the prepared milk volume. At this time, only about four-thirds of the milk volume is filled with milk, and the milk inlet is sealed using a buttercup stem and sealed to prevent milk from coming out.

On the other hand, according to the present invention, put the radish in boiling water to boil the broth by boiling for 30 minutes to 40 minutes, then remove the radish to prepare the broth, if the broth is less than 30 minutes, the broth tastes less and more than 40 minutes broth Concerns may cause the radishes to recede and break the particles. After boiling the broth, remove the radish, and prepare the broth by cooling the broth to room temperature. The present invention is characterized in that meat broth is not used so that the taste characteristics of the married woman can be utilized. Instead, radish broth is used.

Along with the prepared yubu fillings, put buttercups, kelp, garland chrysanthemum, konjac and crab meat, pour broth here and boil for 10 to 20 minutes to make yubu hotpot.

The soybean paste hotpot is made with soybean paste, such as dumplings, and the cool and savory flavor of soup made with radish, kelp, and wormwood. Let you feel the new taste.

Hereinafter, the present invention will be described in detail through a cooking example, but is not limited thereto.

Recipe 1

Boiled water at 100 ℃ chopped radish and boiled broth for 30 minutes, then pulled the radish and let the broth cool. Also, boil 200 g of vermicelli, prepare 200 g of minced pork, chop half of medium carrots, mix 100 g of spinach and 200 g of mushrooms in boiling water, mix these ingredients, and add pepper, soy sauce, garlic, sugar, The sauce was prepared by seasoning with salt and a little seasoning. In addition, boiled with boiling water for 2 minutes while preparing other ingredients. After filling the prepared milk portion in the milk volume, the inlet was sealed using a buttercup stem. Prepared parsley, kelp, garland chrysanthemum, konjac, and crab meat, put the prepared tofu, pour the prepared broth, boil for about 20 minutes, and seasoned with salt and sugar to prepare a fried hotpot.

The yubu hot pot was prepared by 30 skilled inspectors, and all of the testers felt a light and savory hot pot, and the taste was excellent.

The cooked hotpot prepared according to the present invention is not made with meat broth, but prepares the broth using radish, and boils the hotpot with kelp, buttercup, cucurbita, etc. so that the taster can feel a savory and light taste. Like dumplings, you can make noodles using meat, carrots, spinach, and mushrooms, and create new flavors by using milk instead of dumplings.

Claims (1)

Preparing boiled noodles by seasoning boiled vermicelli, pork or beef chops, carrots, spinach and mushrooms with pepper, soy sauce, garlic, sugar, salt and seasonings; Preparing radishes by boiling radish in boiling water and removing the radish; Filling the prepared portion to the boiled boiled water in boiling water for 1 to 2 minutes, using a buttercup stem to tie the inlet of the yubu sealed; And To the broth, put the yubu, buttercups, kelp, wormwood, konjac and crab meat stuffed with boiled water, boil for 10 to 20 minutes, and the step of producing a hot pot.