Wine boiling and cooking method

Abstract

The invention discloses a wine boiling and cooking method, a steamer is adopted for cooking, the steamer comprises a steamer body and a breathable interlayer arranged on the steamer body, and the wine boiling and cooking method comprises the following steps that spirit is added into the steamer body, and the spirit is heated and boiled; adding food materials to the breathable interlayer, and steaming the food materials; and the steam generated by boiling the wine is ignited to cook the food materials. By combining three cooking modes of wine boiling, food steaming and barbecuing, on the basis of ensuring the original taste and flavor of food materials, the food materials have the mouth feel of being scorched outside and tender inside, the unique wine aroma sweet taste and the scorched flavor of barbecuing, peculiar smells such as fishy smell and goaty smell of the food materials can be removed, and the mouth feel and flavor levels of the food materials are enriched; and the operation is simple, food safety and diner health can be ensured, brand new visual impact and physical and mental experience are brought to diners, and the diners can enjoy the scene and pleasure to eat and obtain visual, gustatory and mental enjoyment.

Description

Technical Field

[0001] The invention relates to the technical field of cooking, and in particular to an innovative wine-boiling cooking method which combines multiple cooking methods such as wine-boiling, steaming, grilling and hot pot. Background Art

[0002] Traditional cooking methods are often monotonous and cannot meet the modern people's pursuit of diversified food tastes and interesting cooking processes. With the improvement of living standards, people have begun to explore more diversified cooking methods to enrich table culture and enhance dining experience.

[0003] In the prior art, there is no cooking method that combines cooking wine with steaming food, and further uses the steam generated by cooking wine to burn the food. To fill this gap, the present invention develops a new cooking method that can integrate multiple cooking methods into one, bringing new vitality to the cooking field. Summary of the invention

[0004] The purpose of the present invention is to provide a method for cooking wine to solve the problems raised in the above background technology. To achieve the above purpose, the present invention provides the following technical solutions: A wine cooking method, which uses a steamer for cooking, wherein the steamer comprises a pot body, a cover body and a breathable interlayer arranged on the pot body, and the wine cooking method comprises the following steps: Adding strong liquor into the pot, heating and boiling the liquor; Adding food materials onto the breathable interlayer and steaming the food materials; Ignite the steam from the cooking wine and burn the food.

[0005] Preferably, after the wine is heated to generate steam, food is added to the breathable insulation layer.

[0006] Preferably, the duration of steaming the food is 3-5 minutes.

[0007] Preferably, the duration of roasting the food is 3-5 minutes.

[0008] Preferably, when liquor is added into the pot body, soup-making materials are also added into the pot body to cook soup.

[0009] Preferably, after the steam generated by boiling the wine can no longer burn, continue to boil the soup for 15-20 minutes.

[0010] Preferably, when the steam generated by boiling wine cannot be ignited, hot pot materials are added into the pot body to cook hot pot.

[0011] Preferably, the air-permeable barrier layer is detachably mounted on the pot body.

[0012] Preferably, the alcohol content of the liquor is greater than 38 degrees.

[0013] Preferably, the liquor is white wine.

[0014] The beneficial effects of the present invention are: 1. By combining the three cooking methods of boiling wine, steaming and grilling, the original flavor of the ingredients is ensured while adding a crispy outside and tender inside texture, a unique wine aroma and a burnt barbecue flavor. It can also remove the fishy and muttony smells of the ingredients themselves, enriching the taste and flavor of the ingredients.

[0015] 2. The operation is simple. You only need to prepare liquor and ingredients, and the waiter will do the work on the spot. No professional chef is needed to make it. This saves consumers the anxious process of waiting for the dishes to be served, and improves dining efficiency and dining experience.

[0016] 3. The innovative cooking methods of boiling wine, steaming and grilling ingredients over open fire can bring a new visual impact and physical and mental experience to diners, allowing them to immerse themselves in the scenery and enjoy the food, thus achieving a triple enjoyment of vision, taste and spirit.

[0017] 4. No additives, pigments or other materials are used in the food preparation process, which ensures the original flavor of the ingredients while ensuring food safety and the health of diners.

[0018] 5. In addition to the three cooking methods of boiling wine, steaming food and grilling, you can also expand the cooking methods of boiling soup and hot pot to achieve a multi-purpose cooking effect with one pot, provide diners with a variety of different dishes, and further enrich the experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0020] Figure 1 The present invention is a flowchart of the wine cooking method.

[0021] Figure 2 The present invention is a schematic diagram of the structure of a steamer used in the wine cooking method of the present invention.

[0022] It should be noted that the drawings are not necessarily drawn to scale, but are merely shown in a schematic manner that does not affect the reader's understanding. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] It should be further understood that the term "and / or" used in the present description and the appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0025] It should be noted that the steamer used in the wine cooking method of the present application is composed of a pot body 1, a breathable interlayer 2 arranged on the pot body, and a cover body 3 for covering the pot body 1. Among them, the breathable interlayer 2 plays a key role. The design of the breathable interlayer 2 allows steam to evenly penetrate the food, achieving a fast and uniform steaming effect; and the breathable interlayer 2 is detachably mounted on the pot body 1. This detachable design facilitates the cleaning of the steamer and the flexible adjustment or replacement of the interlayer according to different cooking needs.

[0026] The spirits used in the embodiments of the present application are preferably liquor with an alcohol content of more than 38 degrees; in other specific embodiments, other high-alcohol spirits may also be used, such as: brandy, gin, tequila, rum, vodka, whiskey, sake, etc.

[0027] The wine cooking method of the present application comprises the following steps: S1. Preparation for cooking wine: Add a proper amount of liquor into the pot body 1, and turn on the heating device to heat and boil the liquor. When the liquor is heated and boiled until steam is generated, it is more appropriate to proceed to the next step, which can ensure that the subsequent cooking steps are carried out in a suitable steam environment, provide a stable heat basis for cooking ingredients, and ensure that the concentration of liquor vapor reaches an ideal state, which is conducive to the integration of flavors and adds a unique wine aroma to the ingredients.

[0028] S2. Steaming ingredients: When the temperature of the liquor in the pot reaches 90-100°C, it begins to evaporate and generate steam. After 1-4 minutes, the prepared ingredients are added to the breathable interlayer 2, ensuring that the ingredients can be evenly heated by the steam immediately when added, thereby improving the cooking efficiency. After the ingredients are evenly spread on the breathable interlayer 2, the lid 3 is covered to ensure that the steam fully contacts the ingredients, and the ingredients are steamed for a certain period of time. The preferred steaming time is 3-5 minutes to ensure that the ingredients reach the ideal degree of maturity and taste. This can not only ensure that the ingredients are steamed, but also avoid excessive steaming that causes loss of nutrients and deterioration of taste. It can also properly absorb the unique wine aroma brought by the steam from the cooking wine below, effectively remove the fishy smell and mutton smell of seafood, mutton, offal and other ingredients, and optimize the taste and eating experience of the ingredients.

[0029] S3. Grilling ingredients: Open the cover 3, ignite the steam generated by the boiling wine, and use the combustible steam generated by the boiling wine to grill the ingredients with an open flame. This step locks in the deliciousness and nutrition of the ingredients through the high temperature of the flame, allowing the surface of the ingredients to form a unique texture of slightly burnt, adding to the burnt flavor of the ingredients, giving the ingredients a unique flavor of burnt outside and tender inside; especially fatty meat such as pork belly and pork belly, grilling can effectively roast off some of the fat, making the taste crispy and not greasy. At the same time, the combustion process further promotes the penetration of alcohol into the ingredients, strengthening the overall flavor level of the ingredients. The grilling time is preferably 3-5 minutes, and then the ingredients can be taken out of the pot and eaten with seasoning to ensure that the surface of the ingredients forms an attractive burnt yellow color and crispy taste.

[0030] The wine cooking method of the present application also includes the following two derivative and extended operation steps during the specific implementation process: (1) Soup cooking operation: When adding liquor to the pot body 1, you can also add soup materials such as meat, bones, medicinal materials, etc. according to your personal taste requirements, and perform the soup cooking process simultaneously to cook a nutritious soup base. When the steam generated by the wine boiling can no longer burn, it means that the alcohol content in the steam has been greatly reduced, and the alcohol in the liquor has evaporated in large quantities; continue to cook the soup for 15-20 minutes to fully evaporate the alcohol in the liquor, and the soup that comes out of the pot has no alcohol taste or a lighter alcohol taste; at the same time, through the early wine boiling and cooking process, the remaining rich flavor substances are integrated into the soup, and a pot of fragrant and unique soup is cooked, enriching the cooking results and achieving a one-pot multi-purpose cooking effect. The wine soup cooked by this cooking method has a nourishing effect similar to the traditional postpartum ginger wine soup, and the cooking time of this wine soup is shorter, only about 40 minutes, while the ginger wine soup needs to be boiled for 2-3 hours, and the taste of this wine soup is more fresh and delicious.

[0031] (2) Hot pot operation: When the steam generated by boiling wine cannot be ignited, many essential ingredients dripping from the steamed ingredients still remain inside the pot body 1. At this time, add hot pot ingredients into the pot body 1 to start the hot pot mode, making full use of the complex flavors accumulated in the previous cooking process to create a novel and unique hot pot soup base, which can meet the needs of multiple people for gatherings or diners' subsequent diversified eating needs, and achieve a cooking effect of multiple uses of one pot.

[0032] The advantages of the wine cooking method of the present application are: 1. By combining the three cooking methods of boiling wine, steaming and grilling, the original flavor of the ingredients is ensured while adding a crispy outside and tender inside texture, a unique wine aroma and a burnt barbecue flavor. It can also remove the fishy and muttony smells of the ingredients themselves, enriching the taste and flavor of the ingredients.

[0033] 2. The operation is simple. You only need to prepare liquor and ingredients, and the waiter will do the work on the spot. No professional chef is needed to make it. This saves consumers the anxious process of waiting for the dishes to be served, and improves dining efficiency and dining experience.

[0034] 3. The innovative cooking methods of boiling wine, steaming and grilling ingredients over open fire can bring a new visual impact and physical and mental experience to diners, allowing them to immerse themselves in the scenery and enjoy the food, thus achieving a triple enjoyment of vision, taste and spirit.

[0035] 4. No additives, pigments or other materials are used in the food preparation process, which ensures the original flavor of the ingredients while ensuring food safety and the health of diners.

[0036] 5. In addition to the three cooking methods of boiling wine, steaming food and grilling, you can also expand the cooking methods of boiling soup and hot pot to achieve a multi-purpose cooking effect with one pot, provide diners with a variety of different dishes, and further enrich the experience.

[0037] Regarding the embodiments of the present invention, it should also be noted that, in the absence of conflict, the embodiments of the present invention and the features therein may be combined with each other to obtain new embodiments.

[0038] The above is only a preferred embodiment of the present invention, and does not limit the present invention in any form. The protection scope of the present invention shall be subject to the protection scope of the claims. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modifications to equivalent embodiments of equivalent changes using the technical content disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of the technical solution of the present invention.

Claims

1. A method for cooking wine, which uses a steamer for cooking, the steamer comprising a pot body and a breathable interlayer arranged on the pot body, characterized in that: The wine cooking method comprises the following steps: Adding strong liquor into the pot, heating and boiling the liquor; Adding food materials onto the breathable interlayer and steaming the food materials; Ignite the steam from the cooking wine and burn the food.

2. The cooking method according to claim 1, characterized in that: After heating the wine to generate steam, add food materials onto the breathable insulation layer.

3. The cooking method according to claim 1, characterized in that: The duration of steaming ingredients is 3-5 minutes.

4. The cooking method according to claim 1, characterized in that: The duration of roasting the ingredients is 3-5 minutes.

5. The cooking method according to claim 1, characterized in that: When liquor is added into the pot, soup-making materials are also added into the pot to cook soup.

6. The cooking method according to claim 5, characterized in that: When the steam from the cooking wine can no longer burn, continue to cook the soup for 15-20 minutes.

7. The cooking method according to claim 1, characterized in that: When the steam generated by the boiling wine cannot be ignited, hot pot materials are added into the pot body to cook the hot pot.

8. The cooking method according to claim 1, characterized in that: The air-permeable barrier layer is detachably mounted on the pot body.

9. The cooking method according to claim 1, characterized in that: The alcohol content of the liquor is greater than 38 degrees.

10. The cooking method according to claim 9, characterized in that: The strong liquor is white wine.

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