Vegetable minced-ingredient noodle and preparation method thereof
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A production method and a technology for sambal noodles, which are applied in the field of food processing, can solve problems such as insufficient aroma and unnaturalness, and achieve the effects of preventing high blood pressure and enhancing body resistance.
Inactive Publication Date: 2016-12-07
青岛秦上秦餐饮管理有限公司
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Abstract
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Problems solved by technology
[0004] However, the fragrance of the existing plain glutinous rice noodles is insufficient or unnatural, and there is still room for improvement in the fragrance.
Method used
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Embodiment 1
[0026] The formula of the plain fragrant glutinous rice noodles of the present embodiment comprises the following components:
[0027] Main ingredients: 225 servings of hand-rolled thin noodles, 400 servings of saozi soup;
[0028] Accessories: 10 parts of shallot powder;
[0029] The saozi soup includes 50 parts of eggs, 6 parts of chopped green onion, 10 parts of tomatoes, 10 parts of fungus, 10 parts of yellow flowers, 10 parts of shiitake mushrooms and 800 parts of water; the soup also includes 4 parts of salt, 2 parts of MSG, 2 parts of chicken powder, 2 parts of pepper, 2 parts of chicken juice, 3 parts of puree white wine;
[0030] The above-mentioned parts are parts by weight.
[0031] The preparation method of the Suxiang glutinous rice noodles of the present embodiment comprises the following steps:
[0032] Step 1: Put the hand-rolled thin noodles into boiling water and cook for 2-3 minutes. After they are cooked, drain them and put them in a container;
[0033]...
Embodiment 2
[0038] The formula of the plain fragrant glutinous rice noodles of the present embodiment comprises the following components:
[0039] Main ingredients: 225 servings of hand-rolled thin noodles, 400 servings of saozi soup;
[0040] Accessories: 10 parts of shallot powder;
[0041] The saozi soup includes 60 parts of eggs, 6 parts of green onion, 10 parts of tomatoes, 10 parts of fungus, 10 parts of yellow flowers, 10 parts of shiitake mushrooms and 800 parts of water; 2 parts of pepper, 2 parts of chicken broth, 5 parts of puree white wine;
[0042] The above-mentioned parts are parts by weight.
[0043] The preparation method of the Suxiang glutinous rice noodles of the present embodiment comprises the following steps:
[0044] Step 1: Put the hand-rolled thin noodles into boiling water and cook for 2-3 minutes. After they are cooked, drain them and put them in a container;
[0045] Step 2: Pour the saozi soup evenly on the hand-rolled fine noodles in the container, and e...
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Abstract
The invention belongs to the technical field of food processing and relates to a vegetable minced-ingredient noodle and preparation method thereof. The vegetable minced-ingredient noodle includes 225 parts of thin handmade noodles, minced-ingredient soup, and minced spring onions, wherein the minced-ingredient soup comprises egg, chopped shallot, tomatoes, black fungus, day lily flowers, lentinus edodes, water, salt, monosodium glutamate, chicken powder, pepper powder and chicken stock. The preparation method includes the steps of: boiling the thin handmade noodles in boiled water for 2-3 min, when the noodles are cooked well, draining the noodles and moving the noodles in a container; uniformly pouring the minced-ingredient soup on the noodles in the container, and uniformly spreading the minced spring onions in the center. The noodle is rolled and cut in a handmade manner and the soup is refreshing, delicious and light. The noodle is chewy, has a natural wheat flavor, and has a pure fragrance. The vegetable minced-ingredient noodle, when being eaten for long time, has the effects of improving body resistance, preventing hypertension, hyperlipidemia and the like, and eliminating inflammation, clearing heat and fortifying stomach.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plain fragrant rice noodle and a preparation method thereof. Background technique [0002] Saozi noodles are Shaanxi-style snacks, with dozens of varieties. Noodles: thin, gluten, and light; soup: fried, thin, and thick; taste: sour, spicy, and fragrant. The characteristics of saozi noodles are that the noodles are slender and uniform in thickness, the saozi is delicious, the noodle soup is oily and ruddy, and the taste is delicious and fragrant, thick and not greasy. [0003] Saozi noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. Saozi noodles are rich in carbohydrates, which can provide enough energy and absorb a lot of water during cooking. 100 grams of saozi noodles will become about 400 grams after being cooked, so it can produce a strong sense of fullness. In addit...
Claims
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Application Information
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