CN107319427A - A kind of egg cake and preparation method thereof - Google Patents
A kind of egg cake and preparation method thereof Download PDFInfo
- Publication number
- CN107319427A CN107319427A CN201610276254.5A CN201610276254A CN107319427A CN 107319427 A CN107319427 A CN 107319427A CN 201610276254 A CN201610276254 A CN 201610276254A CN 107319427 A CN107319427 A CN 107319427A
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- parts
- egg
- lotus rhizome
- egg cake
- cake
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of egg cake and preparation method thereof, the egg cake includes the component of following parts by weight：15 25 parts of 60 70 parts of Lotus root congee, 23, egg, 15 parts of chive, 0.5 1 parts of chickens' extract, 15 parts of edible oil, 38 parts of beans sauce, 0.5 1 parts of edible salt and water.The present invention make use of the nutritional ingredient of lotus rhizome and egg simultaneously, and the lotus rhizome egg cake made is in good taste, and its preparation method is simple, and cost is low.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of egg cake and preparation method thereof.
Background technology
The nutritive value of lotus rhizome is very high, rich in the trace elements such as iron, calcium, phytoprotein, vitamin and content of starch
Also it is very abundant, there are obvious tonifying Qi and blood, enhancing body immunity effect.Contain mucus albumen and dietary fiber, energy in lotus rhizome
With cholate in human body, cholesterol and triglycerides in food are combined, and it is discharged from excrement, so as to reduce the suction of lipid
Receive.And possess in egg 8% phosphorus, 4% zinc, 4% iron, 12. 6% protein, 6% vitamin D, 3% vitamin E, 6%
Vitamin A, 2% vitamin B, 5% vitamin B2,4% vitamin B6.These nutrition are all that human body is essential, it
Play an important role.Therefore lotus rhizome is combined with egg and makes cake, both nutritive values can be fully absorbed.
The content of the invention
It is an object of the invention to provide a kind of egg cake and preparation method thereof.
Realize that the object of the invention technical scheme is：
A kind of egg cake, includes the component of following parts by weight：60-70 parts of Lotus root congee, 2-3, egg, 1-5 parts of chive, chickens' extract
0.5-1 parts, 1-5 parts of edible oil, 3-8 parts of beans sauce, 15-25 parts of 0.5-1 parts of edible salt and water.
A kind of preparation method of egg cake, comprises the following steps：
（1）60-70 parts of Lotus root congees are steeped in 15-20 parts of water 10-20 minutes, lotus rhizome solution is formed；
（2）2-3 egg is squeezed into above-mentioned lotus rhizome solution, stirred, lotus rhizome egg liquid is formed；
（3）It is put into after 1-3 portions of edible oils make popular, above-mentioned lotus rhizome egg liquid is poured into frying pan after stir-frying 5-10 minutes in frying pan
Take the dish out of the pot, obtain lotus rhizome egg cake blank；
（4）Put again in frying pan after 1-2 portions of edible oils make popular, add 3-8 part beans sauces, 1-5 parts of chives stir-frys and obtain sauce in 2-3 minutes
Material；
（5）By step（3）Obtained lotus rhizome egg cake blank adds step（4）Sauce in continue fry 3-5 minutes, you can obtain
Lotus rhizome egg cake.
Advantages of the present invention is：The present invention make use of the nutritional ingredient of lotus rhizome and egg, the lotus rhizome egg made simultaneously
Cake is in good taste, and its preparation method is simple, and cost is low.
Embodiment
A kind of egg cake, includes the component of following parts by weight：70 parts of Lotus root congee, 3, egg, 3 parts of chive, 1 part of chickens' extract, food
With oily 5 parts, 8 parts of beans sauce, 25 parts of 1 part of edible salt and water.
A kind of preparation method of egg cake, comprises the following steps：
（1）70 parts of Lotus root congees are steeped in 20 parts of water 10 minutes, lotus rhizome solution is formed；
（2）3 eggs are squeezed into above-mentioned lotus rhizome solution, stirred, lotus rhizome egg liquid is formed；
（3）It is put into frying pan after 3 portions of edible oils make popular, above-mentioned lotus rhizome egg liquid is poured into frying pan and taken the dish out of the pot after stir-frying 5 minutes,
Obtain egg cake blank；
（4）Put again in frying pan after 2 portions of edible oils make popular, add 8 parts of beans sauces, 3 parts of chives and fry and obtain sauce in 2 minutes；
（5）By step（3）Obtained egg cake blank adds step（4）Sauce in continue fry 5 minutes, you can obtain the chicken
Egg cake.
Claims (2)
1. a kind of egg cake, it is characterised in that include the component of following parts by weight：60-70 parts of Lotus root congee, 2-3, egg, chive
1-5 parts, 0.5-1 parts of chickens' extract, 1-5 parts of edible oil, 3-8 parts of beans sauce, 15-25 parts of 0.5-1 parts of edible salt and water.
2. a kind of preparation method of egg cake, it is characterised in that comprise the following steps：
（1）60-70 parts of Lotus root congees are steeped in 15-20 parts of water 10-20 minutes, lotus rhizome solution is formed；
（2）2-3 egg is squeezed into above-mentioned lotus rhizome solution, stirred, lotus rhizome egg liquid is formed；
（3）It is put into after 1-3 portions of edible oils make popular, above-mentioned lotus rhizome egg liquid is poured into frying pan after stir-frying 5-10 minutes in frying pan
Take the dish out of the pot, obtain egg cake blank；
（4）Put again in frying pan after 1-2 portions of edible oils make popular, add 3-8 part beans sauces, 1-5 parts of chives stir-frys and obtain sauce in 2-3 minutes
Material；
（5）By step（3）Obtained egg cake blank adds step（4）Sauce in continue fry 3-5 minute, you can obtain described in
Egg cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276254.5A CN107319427A (en) | 2016-04-29 | 2016-04-29 | A kind of egg cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276254.5A CN107319427A (en) | 2016-04-29 | 2016-04-29 | A kind of egg cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319427A true CN107319427A (en) | 2017-11-07 |
Family
ID=60193047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610276254.5A Pending CN107319427A (en) | 2016-04-29 | 2016-04-29 | A kind of egg cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319427A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651883A (en) * | 2018-05-18 | 2018-10-16 | 陈英 | A kind of high nutrition egg skin and preparation method thereof |
-
2016
- 2016-04-29 CN CN201610276254.5A patent/CN107319427A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651883A (en) * | 2018-05-18 | 2018-10-16 | 陈英 | A kind of high nutrition egg skin and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171107 |