Cooking method of watering-free chaffy dish

A cooking method and hot pot technology, applied in the cooking field of hot pot without adding water, can solve the problems of nutrition and health care, non-digestible, greasy, etc., and achieve the effect of preventing and treating iron deficiency anemia, retaining nutritional value, and mild in nature

Inactive Publication Date: 2014-04-23
SIHUI LIJI AIHUIJIA FOOD & BEVERAGE MANAGEMENT CHAIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing hot pots and soup pots need to add a lot of water and seasonings, which are very greasy and heavy in taste. It is not easy to digest when eating meat products, especially the elderly and children should not eat more, and some stomachs are not suitable after eating, let alone nutrition and health
Moreover, the hot pot seasonings on the market now change due to differences in chefs, with great randomness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A cooking method for hot pot without adding water, which is carried out in the following steps:

[0029] 1) Preparation: Mainly use 0.5 catties of fresh shrimp, 1 kg of crab, 1 catties of white shellfish, 1.2 catties of crucian carp, 1 catties of ribs, 2 catties of chicken, 0.2 kg of Cordyceps flower, 0.2 catties of shiitake mushroom, 0.2 catties of enoki mushroom, 0.2 catties of fungus, 0.5 catties of corn, 0.1 catties of fresh ginger, 1 catties of radish, and 1.5 catties of wax gourd are used as raw materials;

[0030] 2) Cut corn cobs, radishes, and wax gourd into 2 cm high pieces, cut chicken and pork ribs into small pieces, and wash them for later use; and use stainless steel pots with excellent materials, strong airtightness and high safety factor;

[0031] 3) Put the raw materials into the pot in the way of "four layers twice":

[0032] Spread corn, radish, and winter melon evenly on the bottom of the stainless steel pot, and add fresh ginger slices to form the f...

Embodiment 2

[0037] A cooking method for hot pot without adding water, which is characterized in that the following steps are carried out in sequence:

[0038] 1) Preparation: Mainly use 0.5 catties of fresh shrimp, 1 kg of crab, 1 catties of white shellfish, 1.3 catties of crucian carp, 1 catties of ribs, 2 catties of chicken, 0.2 kg of Cordyceps flower, 0.2 catties of shiitake mushroom, 0.2 catties of enoki mushroom, 0.2 catties of fungus, 0.5 catties of corn, 0.1 catties of fresh ginger, 1 catties of radish, and 1.5 catties of wax gourd are used as raw materials;

[0039] 2) Cut corn cobs, radishes, and wax gourd into 3 cm high pieces, cut chicken and ribs into small pieces, and wash them for later use; and use stainless steel pots with excellent materials, strong airtightness, and high safety factor;

[0040] 3) Put the raw materials into the pot in the way of "four layers twice":

[0041] Spread corn, radish, and winter melon evenly on the bottom of the stainless steel pot, and add fr...

Embodiment 3

[0046] A cooking method for hot pot without adding water, which is characterized in that the following steps are carried out in sequence:

[0047] 1) Preparation: Mainly use 0.5 catties of fresh shrimp, 1 kg of crab, 1 catties of white shellfish, 1.5 catties of crucian carp, 1 catties of ribs, 2 catties of chicken, 0.2 kg of Cordyceps flower, 0.2 catties of shiitake mushroom, 0.2 catties of enoki mushroom, 0.2 catties of fungus, 0.5 catties of corn, 0.1 catties of fresh ginger, 1 catties of radish, and 1.5 catties of wax gourd are used as raw materials;

[0048] 2) Cut corn cobs, radishes, and wax gourd into 5 cm high pieces, cut chicken and pork ribs into small pieces, and wash them for later use; and use stainless steel pots with excellent materials, strong airtightness, and high safety factor;

[0049] 3) Put the raw materials into the pot in the way of "four layers twice":

[0050] Spread corn, radish, and winter melon evenly on the bottom of the stainless steel pot, and a...

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PUM

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Abstract

The invention discloses a cooking method of watering-free chaffy dish. The cooking method comprises the following steps: (1) preparing materials, selecting shrimps, crabs, white shellfis, crucian, ribs, chicken, cordyceps flower, mushroom slices, flammulina velutipes, agaric, corn, fresh ginger slices, radish and white gourd as raw materials; (2) cleaning the raw materials for later use; and (3) paving the corn, the radish and the white gourd on the bottom of a pan, adding the fresh ginger slices to form a first layer; paving the agaric, the cordyceps flower, the mushrooms and the flammulina velutipes on the first layer to form a second layer; paving the chicken, the ribs and the crucian on the second layer, putting the crucian at the center position of the pan to form a third layer; capping and cooking by a medium flame for 25 minutes; uncapping, and putting the shrimps on the crucian; putting the white shellfish and the crabs at the periphery of the pan to form a fourth layer; capping, and cooking by the medium flame for 7 minutes, shutting down, and serving immediately. By adopting the cooking method, the dish which is perfect in color, aroma and taste, nutrient and healthy can be fabricated, and a fresh taste which cannot be achieved by the other cooking methods is created.

Description

[0001] technical field [0002] The invention relates to a cooking method for a hot pot, in particular to a cooking method for a hot pot without adding water. [0003] Background technique [0004] Hot pot and soup pot have a long history in my country, especially in Sichuan and Chongqing in the south of China. Hot pot is one of the most popular dining methods for many consumers. The quality and taste of hot pots and soup pots depend on the base material and the quality and taste, that is, the combination of seasonings in the base material. Most of the existing hot pots and soup pots are spicy and greasy. In order to adapt to the needs of consumers in northern my country and other regions, hot pots and soup pots with different flavors have also appeared on the market. However, with the improvement of people's living standards, the requirements for hot pots and soup pots are getting higher and higher. While pursuing taste, they also pay more attention to the requirement...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L1/29A23L5/10A23L33/00
CPCA23L5/10A23L35/00
Inventor 罗梅珠
Owner SIHUI LIJI AIHUIJIA FOOD & BEVERAGE MANAGEMENT CHAIN CO LTD
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