CN106135918A - Fructus Ananadis comosi squab - Google Patents
Fructus Ananadis comosi squab Download PDFInfo
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- CN106135918A CN106135918A CN201510147200.4A CN201510147200A CN106135918A CN 106135918 A CN106135918 A CN 106135918A CN 201510147200 A CN201510147200 A CN 201510147200A CN 106135918 A CN106135918 A CN 106135918A
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- squab
- fructus ananadis
- ananadis comosi
- pot
- raw material
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Abstract
A kind of Fructus Ananadis comosi squab.It is the dish using squab and Fructus Ananadis comosi to be primary raw material culinary art, and this Fructus Ananadis comosi squab not only possesses the giving off a strong fragrance taste of Carnis Columba livia, and has the fragrant of Fructus Ananadis comosi, and meat and vegetables collocation is proper, nutritious.
Description
Technical field
The present invention sets and relates to a kind of dish, a kind of squab with Fructus Ananadis comosi fragrance.
Background technology
At present, with fruit as raw material or flavoring agent culinary art Chinese meal fewer, fragrant and sweet, nutritious because of the most abnormal smells from the patient of fruit again, the most suitably combine with traditional Chinese dish, cook the new-type dish of unique flavor.
Summary of the invention
In order to overcome existing Chinese meal, use fruit to be raw material or flavoring agent carries out cooking fewer shortcoming, the invention provides a kind of Fructus Ananadis comosi squab, this Fructus Ananadis comosi squab not only possesses the giving off a strong fragrance taste of Carnis Columba livia, and there is the fragrant of Fructus Ananadis comosi, meat and vegetables collocation is proper, nutritious.
The present invention solves the technological means that its technical problem used, and is equipped with the raw material of following deal ratio:
Clean squab (stripping and slicing): 50-80 part
Fructus Ananadis comosi (peeling stripping and slicing): 10-30 part
Yellow wine: 5 parts
Rhizoma Zingiberis: 1-3 part
Herba Alii fistulosi end: 2-5 part
Anistree: 1-2 part
Cortex cinnamomi japonici (Ramulus Cinnamomi): 1-2 part
Pericarpium Zanthoxyli: 1-3 part
Soy sauce: 5-10 part
Refined salt: 0.5-2 part
Oil consumption: 2-5 part
Soup: 30-50 part
Make according still further to following steps:
1, by squab blanching, oil is crossed standby.
2, soup, Fructus Ananadis comosi block, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli are added smothered with about 1 hour in pot, be cooked into thick gravy off the pot standby.
3, quick-fried Alpinia coriandriodora D. Fang. sheet and Herba Alii fistulosi end, and it is quick-fried to add squab, sprays yellow wine.
4, adding thick gravy, soy sauce, oil consumption and refined salt, after boiling, then with middle slow fire about 10 minutes, sabot off the pot.
Beneficial effect
The invention has the beneficial effects as follows, it is provided that a kind of giving off a strong fragrance taste not only possessing Carnis Columba livia, and there is the fragrant of Fructus Ananadis comosi, the innovation dish that meat and vegetables collocation is proper, nutritious.
Detailed description of the invention
The detailed description of the invention of the present invention is: with the raw material of following deal ratio:
Clean squab (stripping and slicing): 50-80 part
Fructus Ananadis comosi (peeling stripping and slicing): 10-30 part
Yellow wine: 5 parts
Rhizoma Zingiberis: 1-3 part
Herba Alii fistulosi end: 2-5 part
Anistree: 1-2 part
Cortex cinnamomi japonici (Ramulus Cinnamomi): 1-2 part
Pericarpium Zanthoxyli: 1-3 part
Soy sauce: 5-10 part
Refined salt: 0.5-2 part
Oil consumption: 2-5 part
Soup: 30-50 part
Make according still further to following steps:
1, by squab blanching, oil is crossed standby.
2, soup, Fructus Ananadis comosi block, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli are added smothered with about 1 hour in pot, be cooked into thick gravy off the pot standby.
3, quick-fried Alpinia coriandriodora D. Fang. sheet and Herba Alii fistulosi end, and it is quick-fried to add squab, sprays yellow wine.
4, adding thick gravy, soy sauce, oil consumption and refined salt, after boiling, then with middle slow fire about 10 minutes, sabot off the pot.
Claims (4)
1. Fructus Ananadis comosi squab, is with squab as primary raw material, through the dish with the collocation culinary art of other adjuvant, it is characterized in that: the deal ratio of provisioned raw material and flavoring agent is:
Clean squab (stripping and slicing): 50-80 part
Fructus Ananadis comosi (peeling stripping and slicing): 10-30 part
Yellow wine: 5 parts
Rhizoma Zingiberis: 1-3 part
Herba Alii fistulosi end: 2-5 part
Anistree: 1-2 part
Cortex cinnamomi japonici (Ramulus Cinnamomi): 1-2 part
Pericarpium Zanthoxyli: 1-3 part
Soy sauce: 5-10 part
Refined salt: 0.5-2 part
Oil consumption: 2-5 part
Soup: 30-50 part
Fructus Ananadis comosi squab described in claim 1, is characterized in that: its processing technology with step is: 1, by squab blanching, crosses oil standby.
2. by soup, Fructus Ananadis comosi block, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli
Add smothered with about 1 hour in pot, be cooked into thick gravy off the pot standby.
The most quick-fried Alpinia coriandriodora D. Fang. sheet and Herba Alii fistulosi end, and it is quick-fried to add squab, sprays yellow wine.
4. adding thick gravy, soy sauce, oil consumption and refined salt, after boiling, then with middle slow fire about 10 minutes, sabot off the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510147200.4A CN106135918A (en) | 2015-03-31 | 2015-03-31 | Fructus Ananadis comosi squab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510147200.4A CN106135918A (en) | 2015-03-31 | 2015-03-31 | Fructus Ananadis comosi squab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106135918A true CN106135918A (en) | 2016-11-23 |
Family
ID=57338042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510147200.4A Pending CN106135918A (en) | 2015-03-31 | 2015-03-31 | Fructus Ananadis comosi squab |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106135918A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819925A (en) * | 2016-12-31 | 2017-06-13 | 北源生物医药研究所 | A kind of stewed young pigeon proprietary formula for helping sun to mend brain resisting cold with cancer-resisting |
| CN107865381A (en) * | 2017-10-16 | 2018-04-03 | 高州市名洋化工有限公司 | A kind of spiced and stewed food flavoring |
-
2015
- 2015-03-31 CN CN201510147200.4A patent/CN106135918A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819925A (en) * | 2016-12-31 | 2017-06-13 | 北源生物医药研究所 | A kind of stewed young pigeon proprietary formula for helping sun to mend brain resisting cold with cancer-resisting |
| CN107865381A (en) * | 2017-10-16 | 2018-04-03 | 高州市名洋化工有限公司 | A kind of spiced and stewed food flavoring |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161123 |
|
| WD01 | Invention patent application deemed withdrawn after publication |