Spicy thick-gravy-fragrant duck tongue and preparation method thereof

Abstract

The invention discloses spicy thick-gravy-fragrant duck tongue prepared from the following raw materials by weight: 100-110 parts of duck tongue, 1-1.1 parts of humifuse euphorbia herb, 0.8-1 part of artemisia anomala, 0.8-1.1 parts of herba lycopi, 1-1.2 parts of radix dipsaci, 1-1.1 parts of tuber fleeceflower stem, 1-1.2 parts of siberian elm leaf, 0.8-1 part of trapa bispinosa roxb leaf, 0.8-0.9 part of cortex cinnamomi, 1-1.2 parts of fennel, 0.7-0.9 part of star anise, 1-1.3 parts of dry ginger, 1-2 parts of clove, 1-2 parts of garlic, 1-2 parts of Chinese prickly ash, 2-3 parts of dry chili, 1-2 parts of soybean sauce, 1-2 parts of rock sugar, 1-2 parts of soybean starch, 1-2 parts of corn starch and 1-2 parts of rapeseed oil; the spicy thick-gravy-fragrant duck tongue is spicy and tasty, people have an insatiable appetite for the spicy thick-gravy-fragrant duck tongue, the added Chinese prickly ash and dry chili can increase the delicious taste of the duck tongue, and has the effects of warming spleen and stomach for dispelling cold, invigorating stomach and removing damp; in addition, the a variety of Chinese herbal medicines are added in the processing process, and the spicy thick-gravy-fragrant duck tongue has the effects of clearing away heat and toxic materials, benefitting dampness, removing jaundice, promoting blood circulation and arresting bleeding, and restoring channel, and removing swelling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a duck tongue, in particular to a spicy and braised duck tongue and a preparation method thereof. Background technique [0002] Duck is an excellent delicacy on the dining table. In the prior art, duck meat is processed in various ways, but its processing method is limited to the change of the way of roast duck, and it has not been able to add some substances that are beneficial to body functions on the basis of duck meat. Therefore, people's growing needs for food with health benefits cannot be met. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a spicy and braised duck tongue and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A spicy and braised duck tongue is made from the following raw materials in parts by weight: [0006] Duck tongue 100-1...

AI Technical Summary

Problems solved by technology

[0002] Duck is an excellent delicacy on the dining table. In the prior art, duck meat is processed in various ways, but its processing method is limited to the change of the way of roast duck, and it has not been able to add some substances that are beneficial to body functions on the basis of duck meat. Nutrients that promote the effect, so it cannot meet people's growing needs for food with health benefits