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A technology for cooking and frying, which is applied to the field of serving meals and their preparation, can solve the problems of injuring the stomach, being less suitable for people, and causing acne in chili sauce, and achieves the effects of reducing the spiciness, increasing the preservation time, and increasing the preservation time of the food.
Inactive Publication Date: 2020-04-17
务川自治县长脚滩水果种销农民专业合作社
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Abstract
Description
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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.
Method used
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Effect test
Embodiment 1
[0017] Embodiment 1: A kind of side dish, comprises following raw material: 91 parts of Vitex vitex, 8 parts of salt, 71 parts of rapeseed oil, 31 parts of ginger, 51 parts of garlic, 11 parts of tea leaves, 11 parts of soybean flour, 11 parts of cumin, 31 parts of peanuts, 31 parts of walnuts, 61 parts of beef cubes, 21 parts of beer, 22 parts of onions;
[0018] The preparation method of above-mentioned side dish, comprises the following steps:
[0019] Step 1. Prepare materials: Prepare the above raw materials according to the weight ratio, dry and pulverize the vitex, tea leaves and fennel through 60 meshes to obtain vitex powder, tea powder and cumin powder respectively; after chopping the ginger and garlic, wrap them in gauze Squeeze out the water, fry it until golden and pulverize it to get ginger powder and garlic powder; fry peanuts and walnuts and pulverize them to get peanut powder and walnut powder;
[0020] Step 2: Heat the rapeseed oil to 130°C, wait for 1.5 min...
Embodiment 2
[0022] Embodiment 2: a kind of side dish, comprises following raw material: 111 parts of vitex, 12 parts of salt, 78 parts of rapeseed oil, 36 parts of ginger, 56 parts of garlic, 16 parts of tea leaves, 16 parts of soybean noodles, 26 parts of cumin, 46 parts of peanuts, 46 parts of walnuts, 66 parts of meat, 26 parts of beer, 27 parts of onions;
[0023] A preparation method of side dishes, the specific operation steps are:
[0024] Step 1. Prepare materials: Prepare the above raw materials according to the weight ratio, dry and pulverize the vitex, tea leaves and fennel through 60 meshes to obtain vitex powder, tea powder and cumin powder respectively; after chopping the ginger and garlic, wrap them in gauze Squeeze out the water, fry it until golden and pulverize it to get ginger powder and garlic powder; fry peanuts and walnuts and pulverize them to get peanut powder and walnut powder;
[0025] Step 2: Heat the rapeseed oil to 130°C, wait for 1.5 minutes, let the rapesee...
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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...
Claims
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Application Information
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