Lotus leaf flavored spiced eggs and preparation method thereof
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The technology of fragrant marinated eggs and lotus leaves is applied in the field of processing technology of marinated eggs in food, which can solve the problems of waste, increase the burden on the liver and kidney, unfavorable gastrointestinal digestion, etc., and achieve the effects of protecting damage and having complete color, fragrance and taste of the finished product.
Inactive Publication Date: 2014-10-08
HEFEI HUIZHIHUANG FOOD GROUP
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But you should not eat too much, eating too much is not good for gastrointestinal digestion, causing waste, and will increase the burden on the liver and kidneys
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[0019] A lotus leaf flavored stewed egg is characterized in that it is made of the following raw materials in parts by weight: 400-450g of eggs, 80-100g of fresh lotus leaves, 6-8g of licorice, 4-5g of star anise, 28-35g of rapeseed oil, cinnamon 16~20g, tangerine peel 12~15g, red pepper 6~8g, edible salt 20~25g, seaweed 5~6g, hawthorn cake 5~7g, rock sugar 10~12g, vinegar 14~16g, soy sauce 8~10g, bay leaves 3~4g, 4~6g of litchi core, 8~10g of red dates, 4~5g of auxiliary agent and appropriate amount of water; the auxiliary agent is made of the following raw materials in parts by weight: 3~4g of sage root, 5~7g of pumpkin leaf, 5.5-7g of loofah, 5-6g of thyme root, 2-3g of rehmannia glutinosa, 5-7g of laurel leaf, 1-2g of southern red scorpion, 8-10g of kudzu root powder, 8-12g of carrot juice, 30-40g of raw chestnut and appropriate amount water; the preparation method is (1) take the flesh part of the raw chestnut without the red coat, and finely grind it into a homogenate; (...
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Abstract
The invention relates to lotus leaf flavored spiced eggs which are characterized by comprising the following raw materials in parts by weight: 400-450 parts of eggs, 80-100 parts of fresh lotus leaves, 6-8 parts of liquorice root, 4-5 parts of anise, 28-35 parts of colza oil, 16-20 parts of cassia bark, 12-15 parts of pericarpium citri reticulatae, 6-8 parts of red pepper, 20-25 parts of edible salt, 5-6 parts of sea sedge, 5-7 parts of haw jelly, 10-12 parts of rock candy, 14-16 parts of table vinegar, 8-10 parts of soybean sauce, 3-4 parts of laurel leaves, 4-6 parts of lychee seed, 8-10 parts of red dates, 4-5 parts of an auxiliary and a suitable amount of water. The lotus leaf flavored spiced eggs are prepared by adopting the following steps: cooking the eggs, removing eggshells, frying with sesame oil until the skins are crispy and golden-yellow and delicious; wrapping with cooled and softened lotus leaves, heating with small fire in a special spice material, and spicing, wherein the wrapping with the lotus leaves ensures that the eggs have a faint scent of lotus leaves except for the flavor of the spice material, and well protects the crisp skins of the eggs from being damaged by rolling under the condition of small-fire heating, and the lotus leaf flavored spiced eggs are excellent in color, aroma and taste.
Description
technical field [0001] The invention relates to a lotus-leaf flavored marinated egg and a preparation method thereof, belonging to the processing technology of the marinated egg in food. Background technique [0002] According to analysis, every 100 grams of eggs contains 12.8 grams of protein, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The human body's absorption rate of egg protein can be as high as 98%. . Every 100 grams of eggs contains 11-15 grams of fat, which is mainly concentrated in the yolk, which is also easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, and vitamin A. D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system. Therefore, eggs are a good brain food. [0003] The calories contained in an egg are equivalent...
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