Lotus leaf flavored spiced eggs and preparation method thereof
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.
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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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