KR20060072859A - Method for making a haekye-tang using a water pepper - Google Patents

Abstract

The present invention relates to a method of cooking Hae-Gye-tang using Yeok-ri, and more specifically, Hae-Gi-tang, which is a national health supplement that uses a wild herb, seafood and raw chicken, which has been reproduced and developed with our traditional spices, has a spicy taste. It relates to a cooking method.

Haeggyetang cooking method using the persimmon according to the present invention, crab, shrimp, kelp, seafood and leek, onions, etc. Chop and the seasoning using chicken bones and chicken bones to make a spicy taste and raw chicken and mussels, squid, flavor, barley It consists of ingredients for preparing shrimp and cutting them into proper size, preparing a garnish, and cooking processes for haegyetang, which boils the prepared ingredients and raw chicken with broth and mixes the nutrients of the ingredients included.

Haigyetang, which has been processed through this process, has a harmonious taste of yin and yang with the harmony of seafood and chicken, and the traditional samgyetang with the spicy flavor of wild oyster reproduced and developed with our traditional spices. Is another new chicken dish that uses new ingredients to create a very hot new taste, prevents adult diseases, improves nutrition, and is a health supplement without worrying about obesity.

Haeggyetang, Yeoji, Health, Health Food, Samgyetang.

Description

Method for making a Haekye-tang using a Water pepper}

1 is a flow chart showing a method of cooking Haeggyetang using the according to the present invention.

2 is a flow chart showing a process for producing a broth according to an embodiment of the present invention.

Figure 3 is a flow chart showing the process of cooking Hagyetang in accordance with an embodiment of the present invention.

*** Explanation of symbols for the main parts of the drawing ***

100: broth manufacturing process

200: Material and Garnish Preparation Course

300: Haigyetang cooking process

The present invention relates to a method of cooking Haeggyetang using Jeokri, and more specifically, Yeogi, which is reproduced and developed with our traditional spices, uses a wild herb, seafood and raw chicken to give a very hot new taste, Yin and Yang between raw chicken and harmonious taste and healthy foods without worrying about obesity is a way of cooking Haeggyetang.

It is a wild herb commonly known as Shinchae, and is commonly used in the field vineyard glade of various parts of Korea.

It is a perennial plant with almost no hairs, stems standing straight, branched and reddish brown, leaves displaced, leafy, lanceolate, and small preoccupation. Flowers are watery inflorescences bloom in June-September.

In many folk remedies, stems and leaves are used as medicines such as diameter, each, edema, diuresis, enteritis, and swelling. In many places, these characteristics can be recognized.

Eliminate all the frauds, brighten the eyes, give off the semantics and give through the five dead periods. -<Bonchobi>

The leaves of Yeoji get rid of the morale of the large intestine and relax the inside. -<Rear>

After a long month of drinking dries, it became more famous by the myth that the stroke was cured. -<Medicinal Plant Diagram>

It is used as a medicinal herb as described above. The leaves are spicy, and in Japan they are used to cook sprouted fish in fish and as a vegetable for sashimi. Hemostatic action, uterine bleeding Hemorrhoids are used for other internal bleeding, such as hemorrhoids, leaves and stems are excellent antibacterial action to lower blood pressure and strengthen the tension of the small intestine and uterus. It is also used to crush leaves and stems to catch fish.

In Korea, the spicy taste is so strong that it was used as a seasoning before kimchi as a spice before pepper.

As is well known, chicken is generally known to be easy to cook because of its tender taste, flavor, and lightness, and high nutritional value compared to meat, and is known as a food suitable for Tainum and Soinin, as it has a quantity of hot air. It is widely used in cooking all over the world. Especially in Korea, Samgyetang, Baeksook, and Chicken Fried Rice are widely known as chicken.

Baeksuk (White mature) is boiled uncooked chicken in the water. It is similar to samgyetang, but it does not contain ginseng, but only pure raw chicken is used as the main ingredient. have.

In addition, chicken fry soup is also known as chicken dori tang, and it is one of the representative chicken dishes. It is one of the representative chicken dishes. People are fond of tasting because they are red.

Samgyetang is a traditional Korean food that has been handed down since ancient times, and it is used as a fasting food for bokbok, bokbok, and bokbok. Gyesamsamtang is made by boiling chicken and adding Chinese herbal ingredients such as ginseng to the body. Ginseng, Hwanggi, and jujube are Korean traditional herbal medicines, so they are traditional foods with a strong concept of medicinal consent. .

However, because samgyetang is cooked with ginseng, people who do not fit ginseng and those who need to avoid grease tend to avoid it, and they tend to avoid broiled meat from samgyetang. There was a problem that the meat of the chicken is not chewy.

The present invention is to solve the problems as described above, while the culture of the culture is gradually westernized, while in the reality that adult diseases such as hypertension, diabetes, etc. in the reality that the traditional foods looked at the body based on Baeksook or Tang, while the traditional Korean food Yeouira, which is recreated and developed with spices, uses wild grasses, seafood and raw chicken to give a very hot new taste, while the yin and yang between the seafood from the sea and raw chicken on land is harmonious and healthy. It is an object of the present invention to provide a cooking method of tang.

In order to achieve the object of the present invention, the method of cooking Hae-Gye-tang using the rice cake according to the present invention includes seafood such as chicken bones, blue crabs, shrimps, katsuobushi, kelp, green onions, onions, whole peppers, green pepper seeds, garlic and cooking liquor. And the process of preparing broth with the heating of Chopi and spicy taste, and preparing raw broth, grooming raw chicken and squeezing gardenia, soaking glutinous rice, trimming jujube, ginger, garlic and mussels, squid, flavor To prepare the ingredients and garnish prepared by cutting the garnish, such as fresh mushrooms, shiitake mushrooms, buttercups, barley shrimp, etc. into appropriate sizes, and the cooking process of the Hae-Gi-tang cooked by boiling the broth and the prepared ingredients together with the raw chicken Is done.

In the process of producing the broth, the main ingredient, which is spicy, is harvested and dried when the weak autumn season is strong, and chicken bones are grilled so that the color is brittle using an oven or other cooking utensils, and the leeks are slightly grilled.

In addition, seafood such as crab, shrimp, katsuobushi, kelp, green onions, onions, whole peppers, cheongyang pepper seeds, and garlic are washed to remove impurities from the surface of the ingredients, and the spicy and chicken bones with a spicy taste. In addition, put it in a cooking utensil such as a large pressure cooker, and prepare the broth for the main dish for 5 hours with cooking and chopi.

The prepared broth is boiled with a spicy flavoring main ingredient, which is mixed with other ingredients to have a hot and spicy taste without being red.

Raw chicken, which is the main ingredient of cooking, is prepared by removing the intestines and cleaning by cleaning the ingredients, garnishing the gardenia which has the effect of fever, diuresis and hemostasis, and soaked glutinous rice in the prepared gardenia. Prepare the jujube, ginger, garlic, mussels, squid, and flavored meats of appropriate size for cooking, and cut and cut garnishes such as lobster, shiitake mushrooms, buttercups, and lobsters into appropriate sizes.

Mussels, squid meat, and taste meat are put in the trimmed raw chicken's belly first, and then the glutinous rice called the gardenia is filled and finished so that the contents do not come out.

The haegyetang cooking process is to prepare the broth prepared through the broth production process into the cooking utensils such as cauldron with the raw chicken prepared by putting the ingredients in the stomach to boil together the nutrients of the ingredients to be mixed at first Boil for about a minute, then heat for 30 minutes on medium heat, and boil for 30 minutes on low heat. The chicken boiled with broth prepared in this way is put into bowls such as casserole bowls and puts garnishes such as matsutake mushrooms, shiitake mushrooms, buttercups and lobsters, and boils again until the garnishes are slightly cooked to complete the product.

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

1 is a flow chart illustrating a method of cooking Hae-gyetang using ginseng in accordance with the present invention, FIG. 2 is a flowchart illustrating a process for preparing broth of water according to an embodiment of the present invention, and FIG. 3 is a haegye-tang cooking according to an embodiment of the present invention. A flow chart showing the process.

As shown, the Haegyetang cooking method using the yeast according to the present invention, the broth making process (100) for making the broth and the material and garnish preparation process (200) to prepare the ingredients to enter the haegyetang (200) and Haegyetang cooking process ( 300).

The whole process is based on 50 servings.

<Stock production process>

Ingredients used in the broth production process (100) are chicken bone 10kg, leek 2kg, crab 3kg, shrimp 3kg, Katsuobushi 750g, 700g, kelp 100g, onion 900g, chopped 100g, whole pepper 60g, cheongyang pepper seeds 1kg , 50g garlic, 1,200㏄ cooking.

1) Harvest and dry when the weakness of autumn is strong.

2) Bake chicken bones lightly in oven and bake leek slightly.

3) Wash all the ingredients except cooking liquor together with the bones and chicken bones.

4) Put the prepared ingredients in a large pressure cooker and boil for 5 hours to make broth.

<Materials and garnish preparation process>

Ingredients and garnish In the preparation process (200) raw chicken raw materials are raw chicken 400g, gardenia 600g, glutinous rice 80g, 1 jujube, 1 ginger, mussel 16kg, squid 10kg, flavor 3kg, garlic 3 Prepare 50g of lobster, 20g of shiitake mushrooms, 15g of buttercup, and 15g of shrimp.

1) Clean raw chicken.

2) Gardenia is strongly concerned.

3) Wash the glutinous rice in the gardenia water, which is washed and thickly soaked.

4) Trim mussels, cuttlefish meat, and taste meat and cut them into 1.5cm.

5) Prepare 1 jujube, 3 garlic cloves and 1 ginger.

6) Put the mussels, squid meat, and flavored meat first in the trimmed raw chicken's belly and fill it with glutinous rice.

7) Cut the fresh mushrooms and shiitake mushrooms into 0.3cm thick, trim the buttercups to 5cm, and remove the crumbs by hand.

<Hyegyetang Cooking Process>

Using the broth and ingredients prepared through the broth manufacturing process (100) and the ingredients and preparation process (200) and completes the product through the Hagyetang cooking process (300).

1) Boil the broth cooked in the broth manufacturing process (100) with 600 ㏄ each raw chicken.

2) Boil 30 minutes on a high heat first, then boil 30 minutes on a medium fire, and then steam for 30 minutes on a low heat again.

3) Transfer the chickens that have been steamed one by one to the earthenware bowl, and boil them with the prepared shrimps, shiitake mushrooms, buttercups, and prawns.

The present invention described above is capable of various substitutions and modifications within the scope without departing from the spirit of the present invention for those of ordinary skill in the art to which the present invention pertains to the above-described embodiments and the accompanying drawings. It is not limited to.

As described above, according to the present invention, as the dietary culture gradually becomes westernized, adult diseases such as high blood pressure and diabetes increase, and the traditional flavors of chicken and seafood are used to produce a harmonious taste of yin and yang, and reproduced with our traditional spices. It is a new chicken dish that is completely different from the traditional Samgyetang, using spicy flavored wild grasses developed by Yeo-ri. It is a health supplement that prevents obesity and prevents adult diseases. It can contribute to the improvement of national health by providing Hae-Gye-tang.

Claims (5)

In cooking using raw chicken as a main ingredient, A broth preparation process for preparing a broth by heating seafood such as chicken bones, crabs, shrimp, katsuobushi, kelp, and seasoning ingredients such as leeks, onions, garlic, and black pepper, and spicy flavoring ingredients such as chopi and oysters; Preparation of raw chicken, glutinous rice, jujube, ginger, garlic, mussels, squid and flavored meats in proper size. and; It is made of a haegyetang cooking process of boiling the broth and the prepared ingredients and raw chicken together while the nutrients are mixed together and boiled; The spicy flavor that is harvested and dried when the weak autumn season is strong, is a completely new chicken dish that has a very hot taste, characterized in that Haeggyetang cooking method. The method of claim 1, The broth preparation process is based on 50 servings, grilled chicken bone 10kg lightly in the oven, slightly baked 2kg leek; 3 kg of crab and 3 kg of shrimp, 750 g of Katsuobushi, 100 g of kelp, 900 g of onion, 100 g of chopped red pepper, 60 g of whole peppercorn, 1 kg of cheongyang pepper seed, and 50 g of garlic; Along with 700g, a spicy main ingredient, it is put in a large pressure cooker and boiled for 5 hours to make broth. The ingredients of the yeast are mixed with other ingredients to produce a broth that has a hot and spicy taste without being red. How to cook haegyetang by using it. The method of claim 1, The preparation process of the ingredients and garnish is based on 50 servings, raw chicken and glutinous rice 80g and 1 jujube, ginger 1 page, mussel 16kg, squid 10kg, flavor 3kg, garlic 3 pieces as a raw material, 50g and 20 g of shiitake mushrooms, 15 g of buttercup, and 15 g of shrimp were prepared with garnish; After trimming 400 g of raw chicken, the main ingredient of the dish, cleanly cut the amount of mussels, squid meat, and taste meat prepared in the belly of the trimmed chicken to 1.5 cm and trim it first. Filling the soaked glutinous rice in the belly of the raw chicken to finish; Said oyster mushroom and shiitake mushrooms are 0.3 cm thick, prepared by cutting the buttercups to 5 cm and the barley shrimp is a hand-cooked seaweed soup, characterized in that to remove the flesh scraps by hand. The method of claim 3, wherein The soaked glutinous rice is pre-soaked in 600 grams of gardenia water, which has the effect of fever, diuresis, hemostasis, and soaked in the gardenia water, so that the active ingredient of the gardenia is called yellow so that it is completely absorbed. The method of claim 1, The Haigyetang cooking process; 600 g of each raw chicken filled with subsidiary ingredients in the belly without the redness and spicy taste that was made during the preparation of the broth is boiled, and then boiled for 30 minutes on high heat and then boiled for 30 minutes on medium heat. 30 minutes of steaming on low heat after moving the cooked chicken boiled in the earthenware one by one to put the garnish and boiled again, characterized in that boiled.

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