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Famous Hakka dish Shuanjiumentou with health function and cooking method thereof

A cooking method and Hakka technology, applied in the field of cooking, can solve the problems of cumbersomeness, small range of health care functions, and single fragrance, and achieve the effect of fragrance

Inactive Publication Date: 2015-06-17
罗建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The existing traditional cooking method of boiling Jiumentou with hot pot has the problems of long preparation and cooking time and cumbersome problems; the existing traditional cooking method of boiling Jiumentou with water and wine has the problems of single fragrance and small range of health care functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0053] Embodiment: a kind of famous Hakka dish with health-care function, shabu-jiumentou and its cooking method, the meat of the nine parts of the most essence of selected freshly killed cattle is shabu-jiumentou material 1000g, wherein:

[0054] Beef tripe 100g,

[0055] Bee tripe 100g,

[0056] Beef tripe 100g,

[0057] Beef Tongue Peak 100g,

[0058] 200g beef tenderloin,

[0059] Beef heart 100g,

[0060] 100g beef kidney,

[0061] Beef intestines 100g,

[0062] Beef liver 100g,

[0063] After cleaning and fine knife work, it is ready for use;

[0064] 25g vine root, broken into 30mm length,

[0065] 8g goat ears, broken into 20mm lengths

[0066] Litsea cubeba fruit 4g,

[0067] ready after cleaning;

[0068] 30g ginger, wash and remove the ginger skin, smash it with a knife,

[0069] 20g scallion white, wash and remove the bean curd skin, smash it with a knife,

[0070] Use a small stone pestle to pound the ginger and scallion white together into a powder; ...

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PUM

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Abstract

The invention discloses a famous Hakka dish Shuanjiumentou with a health function and a cooking method thereof. The cooking method comprises the following steps: finely selecting meat of most fine nine parts of cattle which is killed at the moment as nine jiumentou materials, that is, omasum, cattle belly, beef omasum, oxtongue, beef chine, beef hearts, beef kidneys, beef intestines and beef livers, strictly and finely treating, rinsing in boiled Hakka watery wine prepared from schisandraceae, sarcandrahainanensis and litsea cubeba together, fishing out the materials after the watery wine in a pot is reboiled for 0.5-1.5 minutes, putting the materials into a disc, adding smashed ginger, chopped shallot stalk, fresh domestic lard oil, salt and aginomoto into the disc, and uniformly stirring, thereby obtaining the famous Hakka dish Shuanjiumentou which is fragrant in smell, capable of prompting the appetite, fresh and smooth and crispy, long-lasting in taste, fragrant and not greasy and long-lasting in attractiveness and has the health function.

Description

technical field [0001] The invention relates to the technical field of cooking, in particular to a famous Hakka dish shabu-jiumentou with health care function and a cooking method thereof. Background technique [0002] Among the Hakka cuisines, shabu jiumentou is a famous Hakka dish with the most local characteristics. It has a delicate smell, tantalizes the appetite, is fresh, smooth and crisp, has an intriguing aftertaste, is fragrant but not greasy, and will never tire of eating. There are two main cooking methods for Hakka shabu-jiumentou: hot pot and water and wine. [0003] The cooking method of boiling Jiumentou with hot pot is: [0004] 1. Coat the beef tripe with quicklime and marinate for a while, rinse with water, rinse the outer membrane of the tripe, and cut into strips; beat the tripe several times with a knife, peel off the black skin and oil film on the wall, wash it Cut into thin slices with beef tongue peak, beef tenderloin and beef liver; cut beef kidney...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/311A23L1/318A23L1/314A23L1/01A23L13/20A23L5/10A23L13/10A23L13/40A23L13/70
Inventor 罗建华
Owner 罗建华
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