CN110946259A - Method for making honeydew yam cake - Google Patents

Abstract

The invention relates to a food processing method, in particular to a method for making hot dishes. The invention discloses a preparation method of honeydew yam cake, which is prepared from yam, jujube paste, glutinous rice flour, honey, white sugar, sweet osmanthus sauce, sesame oil and peanut oil according to a certain proportion through the procedures of knife work, manual manipulation, compatibility and the like.

Description

Method for making honeydew yam cake

Technical Field

The invention relates to a food processing method, in particular to a method for making hot vegetable honeydew yam cakes.

Background

With the rapid development of market economy, commercial food is popular with Chinese and foreign customers due to its elegance, civilization and cultural taste, and particularly, hot dishes are a frequent choice for the business and people to negotiate about business, contact business, recruit business, etc. The catering on the market at present can be roughly divided into "foreign meal" and "Chinese meal". Foreign food culture is limited in countries such as Europe and America, Chinese food shows unique cultural connotation and taste more and more along with the development and the growth of international markets, and Chinese food culture is famous in the sea and abroad due to the fact that the food series is various, the history is long, the taste is mellow and long, and the spread is long. At present, a lot of Chinese style meals have good mouthfeel, but leave the impression of 'taste is not heavy' for people, only the wine culture is taught on a dining table, the food culture is not taught, the cultural smell is lacked in a market, and customers and merchants are full of mouth and eyes.

Disclosure of Invention

The invention aims to provide a preparation method of honeydew yam cake, which is simple and feasible, can be popularized in a large range and ensures uniform taste and quality.

The invention discloses a method for making honeydew yam cakes, which is characterized in that yams, jujube paste, sticky rice flour, honey, white sugar, sweet osmanthus sauce, sesame oil and peanut oil are made according to the following procedures:

(1) cleaning rhizoma Dioscoreae, steaming in a cage, taking out, peeling, and placing on a chopping board

Pressing into paste with knife surface, adding glutinous rice flour to form dough, dividing into 20 parts, kneading into cake shape by hand, dividing fructus Jujubae paste into 20 parts, kneading into filling of fructus Jujubae paste, wrapping into rhizoma Dioscoreae, and lightly pressing into oblate cake with hand for use.

(2) Adding peanut oil into the spoon, adding the yam cake when the peanut oil is burnt to seven degrees of heat on medium fire,

frying until the color turns to golden yellow, taking out, removing oil, adding oleum Sesami and white sugar, parching on slow fire until chicken blood turns red, adding boiling water, Mel and white sugar until the sugar juice is thick, pouring rhizoma Dioscoreae cake,

adding sweet osmanthus sauce, turning over, and making the sugar juice be hung on the Chinese yam cake, and placing into a dish.

Detailed description of the invention

Example 1, a method for making a hot dish named honeydew yam cake, which is characterized in that 500 g of yam, 100 g of jujube paste, 100 g of glutinous rice flour, 10 g of honey, 200 g of white sugar, 5 g of sweet osmanthus sauce, 30 g of sesame oil and 750 g of peanut oil (70 g) are made according to the following procedures:

(1) cleaning rhizoma Dioscoreae, steaming in a cage, taking out, peeling, and placing on a chopping board

Pressing into paste with knife surface, adding glutinous rice flour to form dough, dividing into 20 parts, kneading into cake shape by hand, dividing fructus Jujubae paste into 20 parts, kneading into filling of fructus Jujubae paste, wrapping into rhizoma Dioscoreae, and lightly pressing into oblate cake with hand for use.

(2) Adding peanut oil into the spoon, adding the yam cake when the peanut oil is burnt to seven degrees of heat on medium fire,

frying until the color turns to golden yellow, taking out, removing oil, adding oleum Sesami and white sugar, parching on slow fire until chicken blood turns red, adding boiling water, Mel and white sugar until the sugar juice is thick, pouring rhizoma Dioscoreae cake,

adding sweet osmanthus sauce, turning over, and making the sugar juice be hung on the Chinese yam cake, and placing into a dish.

Claims (3)

1. A method for making a hot vegetable named honeydew yam cake is characterized in that 500 g of yam, 100 g of jujube paste, 100 g of glutinous rice flour, 10 g of honey, 200 g of white sugar, 5 g of sweet osmanthus sauce, 30 g of sesame oil and 750 g of peanut oil (70 g) are made according to the following procedures:

(1) cleaning rhizoma Dioscoreae, steaming in a cage, taking out, peeling, pressing on a chopping board with knife face to obtain paste, adding Oryza Glutinosa face to obtain dough, dividing into 20 parts, kneading into cake shape by hand, dividing into 20 parts, kneading into filling of fructus Jujubae paste, wrapping into rhizoma Dioscoreae, and lightly pressing into oblate cake with hand for use;

(2) adding peanut oil into the spoon, heating to seven degrees with medium fire, adding the yam cake, frying until the color turns golden yellow, taking out, removing oil, adding sesame oil and white sugar into the spoon, frying with slow fire until the color turns red, adding boiling water, honey and white sugar until the sugar juice is thick, pouring the yam cake, adding sweet osmanthus sauce, turning over uniformly, hanging the sugar juice on the yam cake, and placing into a tray.

2. The method for making a honeydew yam cake as claimed in claim 1, wherein the flour used is glutinous rice flour.

3. The method for making the honey-stewed yam cake as claimed in claim 1, wherein the sauce used is osmanthus sauce.