Mutton chilli sauce

A technology for chili sauce and mutton, which is applied in the field of mutton chili sauce, can solve the problems of insufficient unique taste, inappropriate ratio, and insufficient nutrients.

Inactive Publication Date: 2015-04-29
孙红召
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauces are more and more popular among diners. There are many varieties of sauces and rich tast

Method used

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Examples

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Embodiment Construction

[0004] The specific operation process of the present invention is as follows: the first step, take 500 grams of high-quality mutton and cut into small pieces, soak in hot water to remove fishy smell and dirt; the second step, grind and wash the mutton; the third step, take Stir-fry 500 grams of high-quality pepper in a hot oil pan with 300 grams of peanut oil until fragrant, then add 100 grams of soybean paste and simmer for 30 minutes until the soybean paste has no water; the fourth step is to put soybeans in salt water Soak in medium until soft; step 5, pour 200 grams of peanut oil into another pot, add carrots, chili sauce, and seasonings, fry until fragrant, remove and set aside; Stir-fry the chili sauce repeatedly until the fragrance comes out; the seventh step is to divide the finished sauce into glass bottles and serve.

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PUM

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Abstract

The invention relates to a food, in particular to a mutton chilli sauce. The mutton chilli sauce provided by the invention is prepared from the following specific processing steps: repeatedly frying mutton, chilli sauce, soybean paste, peanut oil, carrot and seasoners at a proper ratio, and decocting with a slow fire. The chilli sauce is bright in color and luster, palatable in spiciness, delicious, attractive, long in aftertaste, convenient and practical, can be used for cooking uncooked food, and can be directly matched with cooked food for eating.

Description

technical field [0001] The invention relates to a food, in particular to mutton chili sauce. Background technique [0002] Sauces are more and more popular among diners. Existing sauces are of a great variety and have abundant tastes. However, some sauces are not unique enough in taste and lack of nutrients because of inappropriate proportioning. Contents of the invention [0003] In order to solve the above problems, the invention discloses a method for preparing mutton chili sauce, which has an appropriate proportion, rich nutrition and special taste. This kind of chili sauce is bright in color, spicy and palatable, fragrant and attractive, and has endless aftertaste. It can be used for cooking raw food or directly paired with cooked food. It is convenient and practical! detailed description [0004] The specific operation process of the present invention is as follows: the first step, take 500 grams of high-quality mutton and cut into small pieces, soak in hot water ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L27/60A23L13/10
CPCA23L13/06A23L27/60
Inventor 孙红召
Owner 孙红召
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