Heat clearing wax gourd sauce

Abstract

The present invention discloses a heat clearing wax gourd sauce. The wax gourd sauce is prepared from the following raw materials in parts by weight: 30-50 parts of wax gourds, 1-3 parts of cucumbers, 1-2 parts of white granulated sugar, 2-4 parts of red yeast rice flour, 6-8 parts of aged pickled vegetable water, 4-5 parts of edible salt, 5-12 parts of peanut oil, 1-2 parts of herba abri, 0.01-0.08 part of lignum aquilariae resinatum, 0.03-0.08 part of radix aucklandiae, 0.1-0.3 part of brassica juncea, 1-2 parts of diced arctium lappa roots, 1-2 parts of watermelon rinds, 1-2 parts of white fungus, 3-6 parts of chicken liver, and 40-50 parts of chicken meat.

Description

technical field [0001] The invention relates to the technical field of food technology, in particular to a heat-clearing wax gourd sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is extraor...

AI Technical Summary

Problems solved by technology

[0003] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public