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Making method of hotbed chives turkey

A production method and technology of chives are applied in the directions of food preparation, baking, and baked food to achieve the effects of enhancing physical strength and increasing appetite.

Inactive Publication Date: 2014-12-17
LIUZHOU HONGSEN ECOLOGICAL FORESTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0089] Most of the above-mentioned practices are directly passed down from the West and are not very suitable for our Chinese people's physique and food supplement concept

Method used

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Examples

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Effect test

Embodiment Construction

[0102] A preparation method of leek yellow turkey, which includes the following steps:

[0103] 1. Prepare turkey and chives, the ratio of the two is 1:1;

[0104] 2. Marinate the turkey with pepper, salt and ginger for 15-20 minutes;

[0105] 3. Stir-fry the scallion and ginger in hot oil, stir-fry the turkey and dry the water;

[0106] 4. Add 100 ml of water, add chives, and simmer for 15 minutes to start the pot.

[0107] Preferably, the pepper powder is 5-10 grams.

[0108] Preferably, the salt is 5-10 grams.

[0109] Preferably, the ginger is two slices.

[0110] Compared with the prior art, the method for making leek yellow turkey according to the present invention has the beneficial effects of creatively combining leek with turkey, which is also called "leek bud", "yellow leek bud", "Yellow leek", commonly known as "leek white", is a product made by softening cultivation of leek. Leek cuts off light and grows completely in the dark. Because there is no sun supply, photosynthesis c...

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Abstract

The invention provides a making method of hotbed chives turkey which is more suitable for the Chinese physical constitution and dietetic invigoration concept and can reinforce kidney, strengthen yang and secure essence. The method is characterized by comprising the following steps: firstly, preparing turkey and hotbed chives in a proportion of 1:1; secondly, curing the turkey with 5-10 g of ground pepper, 5-10 g of salt and two slices of ginger for 15-20 minutes; thirdly, subjecting shallot and ginger to stir frying with hot oil, adding the turkey and stir-frying the turkey to remove moisture; and fourthly, adding 100 mL of water, adding the hotbed chives, braising the food for 15 minutes and stopping heating.

Description

Technical field [0001] The invention relates to a preparation method of leek yellow turkey. Background technique [0002] The turkey (scientific name: Meleagris gallopavo), also known as the spit chicken, was first domesticated into poultry in Oaxaca, Mexico, approximately equivalent to the Neolithic Age in Europe (the European Neolithic Age is about five thousand BC). Turkey was imported into Europe at the end of the 15th century, and it was introduced to China even later. Turkeys are still wild in southern North America. Similar to other galliformes, females are smaller than males and have a duller coat color. The turkey has a wingspan of 1.5 to 1.8 meters and is the largest bird in the local open woodland. It is difficult to confuse it with other species. There are six subspecies of turkey. The modern domestic turkey is derived from the native wild turkey domesticated by the indigenous people of Mexico. Turkeys are 3 to 4 times larger than domestic chickens, with a body le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
CPCA23L13/52A21D13/32A23L13/20A23L13/428A23L13/50A23L13/57A23V2002/00
Inventor 粱青峰陈薇贺忠梁红瑜
Owner LIUZHOU HONGSEN ECOLOGICAL FORESTRY CO LTD
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