Steamed rice in clay pot having phlegm preventing and cough stopping effects and preparation method thereof

Abstract

The present invention relates to steamed rice in a clay pot having phlegm preventing and cough stopping effects and a preparation method thereof. The steamed rice in the clay pot comprises the following components in parts by weight: 5-10 parts of Chinese yams, 10-15 parts of snow pears, 13-16 parts of lean meat, 1-2 parts of bulbus fritillariae cirrhosae powder, 13-18 parts of cordyceps flowers, 30-50 parts of rice, 10-20 parts of edible oil and 3-4 parts of edible salt. The Chinese yams, snow pears, lean meat, bulbus fritillariae cirrhosae powder and cordyceps flowers are washed clean, the washed raw materials are crushed using a crusher, the crushed raw materials are stewed and boiled, the boiled raw materials are screened, soup liquid is taken, then rice is added into the soup liquid to be stewed and boiled, and the soup liquid is used to replace the function of clean water, so that the soup liquid and rice are combined with each other, the nutritional values of the food are maximized, and at the same time, the mouthfeel of the traditional steamed rice in the clay pot is improved. The mouthfeel and manufacture method of the traditional steamed rice in the clay pot are improved, and the provided steamed rice in the clay pot having the phlegm preventing and cough stopping effects is more in line with high requirement standards of modern people for food and at the same time shows the diversifications of our dietary cultures.

Description

technical field [0001] The invention relates to the field of food and health care, in particular to claypot rice with the effects of reducing phlegm and relieving cough and a preparation method thereof. Background technique [0002] Laohuo stewed soup is a famous traditional dish of the Han nationality in Guangdong. It is one of the characteristics of Cantonese cuisine. The effect of medicine tonic, and the sweetness of the mouth. Due to the hot and humid climate in Guangdong (Lingnan), people like to drink Laohuo soup with nourishing and nourishing effects. They usually use pressure cooker, vacuum cooker, electronic tile, steel pot or clay pot to cook various vegetables, fruits, meat, etc. Or traditional Chinese medicine boiled for several hours. It has the functions of skin care, heart protection, eyesight improvement, gallbladder lowering and bone strengthening. [0003] Claypot rice originated from Guangdong, which uses casserole as a vessel to cook rice, and Guangdon...

AI Technical Summary

Problems solved by technology

But more and more people love and hate claypot rice. They want to eat it but dare not eat it. This kind of love-hate relationship is mainly because most people think that claypot rice needs to be cooked on an open fire, and it is a hot food. , so they dare not eat more; in addition, in order to make claypot rice more flavorful, people usually put fresh meat on the surface of the rice while stewing the rice, so that the meat is released under high temperature cooking. The gravy will be absorbed by the rice, but with this cooking method, it is impossible for the elderly with poor chewing ability to enjoy such a delicacy