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A technology for stewing soup and seasoning, which is applied in the fields of stewing soup seasoning and cooking, and can solve problems such as unsatisfactory effect, unsatisfactory taste of dishes, and no efficacy
Inactive Publication Date: 2009-04-22
周大红
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Summary
Abstract
Description
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Problems solved by technology
At present, there are many kinds of condiments on the market, most of which are common seasonings, which can be used in cooking, stew, cold salad, etc., but due to the characteristics of each cooking, the effect of using general seasonings is not good. Ideal, and because of the recipe of...
Method used
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Examples
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Effect test
Embodiment 1
[0010] Example 1: 30 parts of white pepper, 10 parts of Chinese pepper, 6 parts of star anise, 6 parts of dried ginger, 6 parts of cinnamon, 6 parts of galangal, 6 parts of cumin, 6 parts of Amomum, 6 parts of white cardamom, 6 parts of nutmeg Servings, 6 servings of Cao Guo, 6 servings of Angelica dahurica, 3 servings of dried minced garlic, 3 servings of dried green onion leaves, and 3 servings of dried carrots.
Embodiment 2
[0011] Example 2: 20 parts of white pepper, 15 parts of Chinese pepper, 10 parts of star anise, 10 parts of dried ginger, 10 parts of cinnamon, 10 parts of galangal, 10 parts of cumin, 10 parts of Amomum, 10 parts of white cardamom, 10 parts of nutmeg Servings, 10 servings of Cao Guo, 10 servings of Angelica dahurica, 6 servings of dried minced garlic, 6 servings of dried green onion leaves, and 6 servings of dried carrots.
Embodiment 3
[0012] Example 3: 15 parts of white pepper, 30 parts of Chinese pepper, 15 parts of star anise, 15 parts of dried ginger, 15 parts of cinnamon, 15 parts of galangal, 15 parts of cumin, 15 parts of Amomum, 15 parts of white cardamom, 15 parts of nutmeg Servings, 15 servings of Cao Guo, 15 servings of Angelica dahurica, 9 servings of dried minced garlic, 9 servings of dried green onion leaves, and 9 servings of dried carrots.
[0013] The parts in the above embodiments are parts by weight.
[0014] In the preparation of the above embodiments, the ingredients are crushed, and the moist ingredients are dried or roasted and then crushed, and the crushed ingredients are mixed to form a stir-fry and stew seasoning, which is added according to personal taste during use.
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PUM
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Abstract
The invention provides a flavoring for fried dish and stew, which is prepared from the following raw materials in weight portion: 15 to 30 portions of white pepper, 10 to 30 portions of wild pepper, 6 to 15 portions of Fructus Anisi Stellati, 6 to 15 portions of dried ginger, 6 to 15 portions of cinnamon, 6 to 15 portions of galangin, 6 to 15 portions of cumin, 6 to 15 portions of Amomum villosum, 6 to 15 portions of Amomum cardamomum, 6 to 15 portions of nutmeg, 6 to 15 portions of Fructus Tsaoko, 6 to 15 portions of angelica dahurica, 3 to 9 portions of dry chopped garlic, 3 to 9 portions of dry onion leaves and 3 to 9 portions of dry chopped carrot. The flavoring for the fried dish and stew is used for cooking dishes, so that the dishes have sterling aroma and delicious taste. In addition, the flavoring has the health care efficacies of invigorating the spleen, eliminating dampness, strengthening stomach and promoting digestion.
Description
Technical field [0001] The invention relates to a seasoning, in particular to a seasoning for stir-frying and stewing soup. Background technique [0002] Seasoning can be said to be a household name, especially for those who often cook. Seasoning is also a very common seasoning in cooking. With the improvement of people's living standards, the requirements for seasoning are getting higher and higher. At present, there are many kinds of condiments on the market, most of them are ordinary condiments, which can be used for cooking, stew, cold dressing, etc. However, due to the characteristics of each cooking, the effect of using general condiments is not Ideal, and due to the composition of ordinary seasonings, the taste of the dishes cooked after use is not very ideal. For example, ordinary seasonings are not suitable for making stir-fries and stews. Their taste cannot satisfy consumers, and they have a single function. They can only be used for seasoning and have no other effects....
Claims
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Application Information
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