CN101181047A - Fermented soya beans bottom flavorings of chafing dish - Google Patents

Abstract

The invention discloses a lobster sauce chaffy dish condiment, pertaining to a food seasoning, which aims at providing a spicy and tasty lobster sauce chaffy dish condiment that contains the portions of raw materials by weight that: 150 portions to 200 portions of capsicum, 150 portions to 200 portions of edible oil, 100 portions to 150 portions of lobster sauce, 70 portions to 100 portions of pork, 30 portions to 50 portions of ginger, 30 portions to 50 portions of garlic, 400 portions to 800 portions of soup blend and right amount of salt. The invention is prepared through the methods that: dry capsicum is washed and added with 35 percent of ginger, garlic and right amount of salt to be mashed together and is then put into a boiling oil pan for boiling; minced pork and the lobster sauce are added into the pan for frying; the residual ginger and garlic are cut up and put into a boiler for boiling up together with the soup blend and the salt. The invention is oily but not greasy, which also has the advantages of unique flavor, easy acquiring materials and simple prescription and effectively giving appetite, thereby being a chaffy dish condiment with strong local flavor.

Description

Fermented soya beans bottom flavorings of chafing dish

Technical field: the present invention relates to a kind of food seasoning, relate in particular to a kind of chafing dish bottom flavorings.

Background technology: chafing dish is a kind of catering mode that liked by broad masses.Because China is vast in territory, national numerous, there are bigger difference in the weather of various places, custom, so the kind of chafing dish bottom flavorings is very various, different style.Yet, present chafing dish bottom flavorings is mostly based on spicy Sichuan taste, the also more complicated of filling a prescription, for all containing kinds of traditional Chinese medicines material such as Chinese prickly ash in three disclosed technical schemes of patent documentation of " CN1316919C, CN1264424C, CN1168392C ", can not satisfy other taste crowd's demand as Granted publication number.

Summary of the invention: at the above-mentioned defective that exists in the prior art, the present invention aims to provide peppery tasty and refreshing, the peppery and not dry fermented soya beans bottom flavorings of chafing dish of a kind of perfume (or spice).

To achieve these goals, the technical solution used in the present invention comprises capsicum, edible oil and soup stock; It is by the raw material of following weight portion: capsicum 150-200, edible oil 150-200, fermented soya bean 100-150, pork 70-100, ginger 30-50, garlic 30-50, an amount of, the soup stock 400-800 of salt, make by the following method:

(1) ginger, garlic and an amount of salt of chilli being cleaned back adding 35% is pounded broken together;

(2) will pound that to put into boiled oil cauldron system ripe for broken capsicum;

(3) the pork foam is added in the pot with fermented soya bean fry;

(4) remaining ginger, garlic chopping back with soup stock, that salt is put into pot is boiled.

In technique scheme, the soup-stock that described soup stock boils with bone and moyashi is the best.

Compared with the prior art, the present invention is owing to adopted special capsicum manufacture craft in above-mentioned technical scheme, and be equipped with the soup-stock that bone and moyashi boil jointly, therefore bright peppery good to eat, peppery and not dry, oily but not greasy, unique flavor, not only prescription is simple, material is easy to get, but also can improves a poor appetite effectively; Has the strong local characteristic of Guizhou minority nationality.

The specific embodiment: the invention will be further described below in conjunction with specific embodiment:

Embodiment 1

Get chilli 150 grams, edible oil 150 grams, fermented soya bean 100 grams, pork 70 grams, ginger 30 grams, garlic 30 grams, an amount of, soup stock 400 grams of salt, make by the following method:

(1) chilli is cleaned the garlics of ginger that the back adds 12.25 grams, 12.25 grams and an amount of salt and pounded brokenly together, the bulk that becomes to have glutinous viscosity to pound is the best;

(2) will pound that to put into boiled oil cauldron system ripe for broken capsicum;

(3) pork being twisted into the meat foam adds in the pot with fermented soya bean and fries;

(4) remaining ginger, garlic chopping back with soup stock, that salt is put into pot is promptly boiled.

Embodiment 2

Get chilli 200 grams, edible oil 200 grams, fermented soya bean 150 grams, pork 100 grams, ginger 50 grams, garlic 50 grams, an amount of, soup stock 800 grams of salt, make by the method for embodiment 1; Wherein, the ginger in the step (1), garlic respectively are 17.5 grams, and soup stock is the soup-stock that bone and moyashi boil jointly.

Claims (2)

1. a fermented soya beans bottom flavorings of chafing dish comprises capsicum, edible oil and soup stock; It is characterized in that raw material by following weight portion: capsicum 150-200, edible oil 150-200, fermented soya bean 100-150, pork 70-100, ginger 30-50, garlic 30-50, an amount of, the soup stock 400-800 of salt, make by the following method:

(1) ginger, garlic and an amount of salt of chilli being cleaned back adding 35% is pounded broken together;

(2) will pound that to put into boiled oil cauldron system ripe for broken capsicum;

(3) the pork foam is added in the pot with fermented soya bean fry;

(4) remaining ginger, garlic chopping back with soup stock, that salt is put into pot is boiled.

2. fermented soya beans bottom flavorings of chafing dish according to claim 1 is characterized in that: described soup stock is the soup-stock that bone and moyashi boil.