Layered decoction technology for river snails rice noodle soup
A technology of snail powder and soup, which is applied in the directions of food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of heavy taste, single taste, unsuitable for healthy diet, etc., and achieves clear soup and taste. better results
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Embodiment 1
[0022] In the embodiment of the present invention, a layered cooking snail powder soup technology includes the following raw materials in parts by weight: 1000g of tube bone, 500g of pigeon, 1000g of beef bone, 10-15g of wolfberry, 300-500g of papaya juice, and 100g of minced chicken -150g, egg white 30-50g, brown sugar 10-15g, salt 50-55g, onion ginger cooking wine 30-50g, cordyceps sinensis 10-15g.
[0023] Further, a kind of layered cooking technology of snail powder soup comprises the following specific steps:
[0024] Step 1: Soak tube bone, pigeon, and beef bone in cold water for 2 hours, wash and remove;
[0025] Step 2: Blanch the washed bone, pigeon and beef bone in turn, skim off the foam and wash for later use;
[0026] Step 3: Choose two pressure cookers and one purple casserole, put the bone and beef bone into the two pressure cookers respectively, put the pigeon into the purple casserole, add appropriate amount of water respectively, and divide the onion and gin...
Embodiment 2
[0037] Completely prepare according to the steps of Example 1, what is different from Example 1 is: a layered boiled snail noodle soup technology, which can also include the following raw material tube bone 1000g, pigeon 500g, beef bone 1000g, Chinese wolfberry 13g, papaya juice 380g, minced chicken 150g, egg white 50g, brown sugar 13g, salt 53g, onion ginger cooking wine 45g, Cordyceps 13g.
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