Meal dish and preparation method thereof

Abstract

The invention discloses a preparation method of a meal dish, and belongs to the field of food production. The preparation method comprises the following steps: step 1, preparing materials: drying, crushing, and sieving 88-128 parts of Erjintiao chili, 8-18 parts of tea and 8-18 parts of fennel with a 60-mesh sieve so as to obtain Erjintiao chili powder, tea powder and fennel powder respectively; chopping and deep-frying 28-38 parts of ginger and 48-58 parts of garlic to be golden yellow, and smashing to obtain ginger powder and garlic powder; deep-frying 38-58 parts of peanuts and 38-58 partsof walnuts, and crushing to obtain peanut powder and walnut powder; step 2, heating 68-88 parts of rapeseed oil to 130 DEG C; waiting for 1-3 minutes, cooling the rapeseed oil, putting the Erjintiao chili powder into the rapeseed oil for frying for 1-3 minutes; adding the ginger powder and the garlic powder, stir-frying for 1-2 minutes, pouring 18-28 parts of beer, braising for 1-4 minutes, respectively adding 8-12 parts of table salt, the tea powder, the fennel powder, the peanut powder, the walnut powder, 8-18 parts of soybean flour and 58-68 parts of meat granules into a pot, and stir-frying for 11-33 minutes to obtain a chili sauce. The meal dish disclosed in the scheme is fragrant but not spicy, does not irritate the stomach, and is long in preservation time.

Description

technical field [0001] The invention relates to the field of food production, in particular to a side dish and a preparation method thereof. Background technique [0002] Chili peppers can be used as seasonings and eaten as vegetables, especially in Chongqing, Sichuan, Guizhou, Hunan and other places. However, the growth of chili peppers is seasonal and cannot be carried with you, so Chilli sauce appeared. [0003] The Chinese patent whose patent publication number is CN103271329B discloses a kind of chili sauce and preparation method thereof, a kind of chili sauce, it is characterized in that: the formula of described chili sauce is by weight percentage: bright red capsicum 90~92%, salt 3~ 5%, Ginger 1-1.5%, Garlic 1-1.5%, Scallops 1-1.5%, Yang Huo 0.8-1%, Star Anise 0.1-0.2%, Cinnamon Bark 0.1-0.2%, Rock Sugar 0.2-0.4%, Yeast Essence 0.005-0.01%, concentrated liqueur medicine 0.01-0.02%. This patent supports chili sauce through the cooperation of chili peppers and vario...

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a side dish and its preparation method, so as to solve the problems of the existing chili sauce that gets angry and develops acne after eating, has few suitable people, can only be eaten as a seasoning, and hurts the stomach.