Braised chicken sauce and preparation method thereof

Abstract

The invention relates to the technical field of sauce production, in particular to a braised chicken sauce and a preparation method thereof.The braised chicken sauce is prepared from, by weight, 100-200 parts of clean chicken, 80-100 parts of Peking scallions, 10-20 parts of gingers, 5-10 parts of white sugar, 15-20 parts of soy sauce, 15-20 parts of rice wine, 3-4 parts of refined salt, 1-2 parts of monosodium glutamate, 700-800 parts of soup stock, 10-20 parts of green starch, 15-20 parts of sesame oil and 50-100 parts of lard oil.The preparation method includes: chopping the clean chicken, segmenting the scallions, and slicing the gingers; frying the chopped chicken in the lard oil at about 200 DEG C, and taking out when the color of the chopped chicken changes; keeping 20g of the oil in a wok, adding the white sugar, performing stir-frying to make the white sugar purplish red, adding the soup stock, the rice wine, the segmented scallions and the ginger slices, and boiling; adding the fried chopped chicken, boiling, skimming, adding the soy sauce and the refined salt, braising over soft fire until the chicken is cooked thoroughly, adding the monosodium glutamate, concentrating the soup, thickening, sprinkling the sesame oil, and canning.The braised chicken sauce has the advantages of taste richness, high tastiness, medicinal flavor, long shelf time and benefits for people to eat and has a certain inhibition and treatment effect on hypertension.

Description

Technical field: [0001] The invention relates to the technical field of sauce production, in particular to a braised chicken sauce and a preparation method thereof. Background technique: [0002] The production of yellow stew sauce has high requirements on raw materials and ratios. Moreover, the recipe of yellow stew sauce on the market also has a lot of secrets, so making yellow stew sauce is not an easy task. The preparation method of existing braised chicken sauce is relatively simple, and the taste and mouthfeel are relatively single, and are generally all instant food, which is not conducive to long-term preservation. Consumption of hypertensive patients. Invention content: [0003] The technical problem to be solved by the present invention is to provide a stewed chicken sauce with rich taste, good mouthfeel and long storage time and its preparation method. [0004] A kind of yellow stewed chicken sauce is characterized in that: comprises the following components b...

AI Technical Summary

Problems solved by technology

[0002] The production of yellow stew sauce has high requirements on raw materials and proportioning, and the recipe on the market of yellow stew sauce also has a lot of secrets, so making yellow stew sauce is not an easy task

The preparation method of existing braised chicken sauce is relatively simple, and the taste and mouthfeel are relatively single, and are generally all instant food, which is not conducive to long-term preservation. Consumption of hypertensive patients