CN105876482A

CN105876482A - Manufacturing method of quail egg-containing braised pork in brown sauce

Info

Publication number: CN105876482A
Application number: CN201410498817.6A
Authority: CN
Inventors: 李艺
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-24
Filing date: 2014-09-24
Publication date: 2016-08-24

Abstract

The invention discloses a manufacturing method of quail egg-containing braised pork in brown sauce. The quail egg-containing braised pork in brown sauce is prepared from 500g of streaky pork, 20 quail eggs, 30ml of cooking wine, 50ml of dark soy sauce, 8g of table salt, 3 slices of ginger, 2 anises, more than 20 Chinese prickly ashes and 20g of rock sugar according to a certain process. The quail egg-containing braised pork in brown sauce is rich in proteins and amino acids. The braised pork is fat but not greasy. The quail eggs are scorched outside but tender inside and are tasty. The quail egg-containing braised pork in brown sauce is delicacy suitable for people of all ages.

Description

A kind of Ovum Coturnicis japonicae pork braised in brown sauce manufacture method

Technical field

The present invention relates to food processing field, particularly a kind of Ovum Coturnicis japonicae pork braised in brown sauce manufacture method.

Background technology

Pork braised in brown sauce is that the streaky pork girth of a garment is alternate, fragrant and sweet soft, enters with streaky pork for making raw material Mouth is i.e. changed, and containing abundant high quality protein and required fatty acid, and provides haemachrome (organic Ferrum) and the cysteine of promotion ferrum absorption, iron deficiency anemia can be improved.The nutritive value of Ovum Coturnicis japonicae No less than battalion such as egg, rich in protein, cephalin, lecithin, lysine, cystine Support material, can invigorating qi and benefiting blood, bone and muscle strengthening.The present invention is contemplated to overcome existing pork braised in brown sauce Manufacture method mouthfeel, nutrition, problem that taste is single.

Summary of the invention

The present invention provides a kind of Ovum Coturnicis japonicae pork braised in brown sauce manufacture method.

Technical solution of the present invention comprises the following steps:

The material using following weight proportion is made: streaky pork 500 grams, Ovum Coturnicis japonicae 20, material Wine 30ml, dark soy sauce 50ml, salt 8 grams, 3, Rhizoma Zingiberis Recens, anistree 2, more than 20, Pericarpium Zanthoxyli, 20 grams of crystal sugar；Boil peace and quiet for Ovum Coturnicis japonicae rear lower cold water pot is added a cover, close vexed 8 minutes left sides after fire Right；Streaky pork is put in warm water pot and is boiled with big fire, changes moderate heat and boils 3 minutes to go blood foam；Five flowers Meat is cut into the block of about 1-2 centimeter square after pulling out；Ovum Coturnicis japonicae soaks about 5 points with cold water after taking out Shell after clock, wipe solid carbon dioxide with paper for kitchen and divide；Old ginger is clapped broken；Chive is cut into two sections；Chilli Cutting；Burning of draining the oil in Guo is to fifty percent heat, and lower Ovum Coturnicis japonicae explodes slowly with medium and small fire, when exploding in golden yellow Pull out and drain oil point；Staying about half soup ladle oil low baking temperature to burn to warm in Guo, lower crystal sugar slowly stir-fries, Stir-fry to smog in pot curls up sugared in coke yellow, closes fire immediately, quickly stir meat after pouring streaky pork into After block is allowed to wrap fried sugar equably, add about 1500ml soup or water, open after big fire boils and put into life Rhizoma Zingiberis Recens, anise, Pericarpium Zanthoxyli, dark soy sauce, cooking wine, change after little fire burns half an hour slowly, lower Carnis Coturnicis japonicae after adding a cover Egg, salt, change little fire and burn about one hour slowly after boiling with big fire；When decoction is received changing big fire time dry Juice；Receive and close fire after dry decoction, Ovum Coturnicis japonicae is placed in around plate, then meat is contained in dish i.e. Become.

The Ovum Coturnicis japonicae pork braised in brown sauce that the present invention makes contains rich in protein and aminoacid, pork braised in brown sauce Fertile and oiliness, Ovum Coturnicis japonicae tenders with a crispy crust, and fresh perfume (or spice) is tasty, is the most all-ages delicacies.

Detailed description of the invention

Ovum Coturnicis japonicae pork braised in brown sauce manufacture method, it is characterised in that it is the material using following weight proportion Make: streaky pork 500 grams, Ovum Coturnicis japonicae 20, cooking wine 30ml, dark soy sauce 50ml, salt 8 grams, 3, Rhizoma Zingiberis Recens, anistree 2, more than 20, Pericarpium Zanthoxyli, 20 grams of crystal sugar；Under after peace and quiet for Ovum Coturnicis japonicae Cold water pot is added a cover and boils, close after fire vexed about 8 minutes；Streaky pork is put in warm water pot and is used big fire Boil, change moderate heat and boil 3 minutes to go blood foam；Streaky pork is cut into about 1-2 centimeter square after pulling out Block；Ovum Coturnicis japonicae shells after soaking about 5 minutes with cold water after taking out, and wipes solid carbon dioxide with paper for kitchen Point；Old ginger is clapped broken；Chive is cut into two sections；Chilli cutting；Burning of draining the oil in Guo is hot to fifty percent, Lower Ovum Coturnicis japonicae explodes slowly with medium and small fire, pulls out and drain oil point when exploding in golden yellow；About half soup is stayed in Guo Spoon oil with low baking temperature burn to warm, lower crystal sugar slowly stir-fries, fry to smog in pot curl up sugar in sallow Color, closes fire immediately after pouring streaky pork into, quickly stir after cube meat is allowed to wrap fried sugar equably, Add about 1500ml soup or water, open and after big fire boils, put into Rhizoma Zingiberis Recens, anise, Pericarpium Zanthoxyli, dark soy sauce, material Wine, changes after little fire burns half an hour slowly after adding a cover, lower Ovum Coturnicis japonicae, salt change little after boiling with big fire Fire is slow to be burnt about one hour；When decoction receives juice by changing big fire time dry；Fire is closed, by quail after receiving dry decoction Quail egg is placed in around plate, then meat is contained in dish.

Claims

1. an Ovum Coturnicis japonicae pork braised in brown sauce manufacture method, uses the material of following weight proportion to make: Streaky pork 500 grams, Ovum Coturnicis japonicae 20, cooking wine 30ml, dark soy sauce 50ml, salt 8 grams, Rhizoma Zingiberis Recens 3, anistree 2, more than 20, Pericarpium Zanthoxyli, 20 grams of crystal sugar；By peace and quiet for Ovum Coturnicis japonicae rear lower cold water Add a cover in Guo and boil, close after fire vexed about 8 minutes；Streaky pork is put in warm water pot and is boiled with big fire, Change moderate heat and boil 3 minutes to go blood foam；Streaky pork is cut into the block of about 1-2 centimeter square after pulling out； Ovum Coturnicis japonicae shells after soaking about 5 minutes with cold water after taking out, and wipes solid carbon dioxide with paper for kitchen and divides；Always Rhizoma Zingiberis Recens is clapped broken；Chive is cut into two sections；Chilli cutting；Burning of draining the oil in Guo is to fifty percent heat, lower Carnis Coturnicis japonicae Egg explodes slowly with medium and small fire, pulls out and drain oil point when exploding in golden yellow；About half soup ladle oil is stayed to use in Guo Low baking temperature burns to warm, and lower crystal sugar slowly stir-fries, and stir-fry to smog in pot is curled up sugared in coke yellow, falls Close fire after entering streaky pork immediately, quickly stir after cube meat is allowed to wrap fried sugar equably, add about 1500ml soup or water, open and put into Rhizoma Zingiberis Recens, anise, Pericarpium Zanthoxyli, dark soy sauce, cooking wine after big fire boils, Change after little fire burns half an hour slowly after adding a cover, lower Ovum Coturnicis japonicae, salt, change little fire with big fire after boiling slow Burn about one hour；When decoction receives juice by changing big fire time dry；Fire is closed, by Ovum Coturnicis japonicae after receiving dry decoction It is placed in around plate, then meat is contained in dish.