阅读说明：本技术 一种黄姜味叶儿耙及其制备方法 (Yellow ginger flavored leaf rake and preparation method thereof ) 是由 严巨刚 于 2020-04-07 设计创作，主要内容包括：本发明公开了一种黄姜味叶儿耙及其制备方法,黄姜味叶儿耙由以下重量份的原料组成：糯米粉、肉末、大米粉、芽菜、老抽、生抽、芝麻油、花椒油、盐、糖、料酒、黄姜、葱、巴叶、植物油,本品的叶儿粑,将黄姜加工后添加进叶儿中,具有祛湿清热解毒的功效。(The invention discloses a yellow ginger flavored leaf rake and a preparation method thereof, wherein the yellow ginger flavored leaf rake is composed of the following raw materials in parts by weight: glutinous rice flour, minced meat, rice flour, bean sprouts, dark soy sauce, light soy sauce, sesame oil, zanthoxylum oil, salt, sugar, cooking wine, yellow ginger, scallion, baye and vegetable oil.)

1. The yellow ginger flavored leaf rake is characterized by comprising the following raw materials in parts by weight: 800g of glutinous rice powder, 800g of minced meat, 100g of rice powder, 150g of bean sprout, 10-30g of dark soy sauce, 10-20g of light soy sauce, 10-20g of sesame oil, 10-20g of zanthoxylum oil, 20-30g of salt, 10-20g of sugar, 10-20g of cooking wine, 20-40g of yellow ginger, 30-50g of scallion, 3-5g of baye and 200g of vegetable oil.

2. The yellow ginger flavored leaf rake according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 800g of glutinous rice flour, 800g of minced meat, 150g of rice flour, 150g of bean sprouts, 30g of dark soy sauce, 20g of light soy sauce, 20g of sesame oil, 20g of zanthoxylum oil, 30g of salt, 20g of sugar, 20g of cooking wine, 40g of yellow ginger, 50g of scallion, 5g of bayew and 200g of vegetable oil.

3. The preparation method of the yellow ginger flavored leaf rake as claimed in claims 1-2, is characterized by comprising the following specific steps:

(1) mixing glutinous rice flour and rice flour, digging a pit in the middle of the flour, putting the flour under the condition of boiling water, kneading the flour with chopsticks, and adding cold water to knead the flour into dough;

(2) cleaning folium crotonis with water, soaking in warm water for 2 hr to absorb water completely, cutting into a section with scissors, and determining the length of folium crotonis according to the size of the wrapped folium Eriobotryae;

(3) cutting yellow ginger into yellow ginger powder, frying minced meat and bean sprouts in a hot oil pan, adding dark soy sauce, light soy sauce, sesame oil, pepper oil, salt, sugar, cooking wine, the yellow ginger powder and shallot, frying, cooling, putting in a refrigerator for 2 hours, and taking out;

(4) taking a glutinous rice ball with a moderate size, rubbing the glutinous rice ball into an oblate shape by hands, putting stuffing, folding the edges, rubbing the edges into an oblate shape, brushing a layer of vegetable oil on the cut leaves, putting the glutinous rice ball in the middle of the leaves, and enabling the two ends of the leaves to be upward;

(5) placing the wrapped glutinous rice balls on steaming grids one by one, wherein a gap is formed between the glutinous rice balls, placing the steaming grids into a pot after water in the pot is boiled, covering the pot cover, and opening the pot cover once or twice after steam is emitted in the steaming process to prevent the glutinous rice balls from being soaked too wet by steam and influencing the forming of the phyllanthus urinaria cake;

(6) steaming for 5 minutes with medium and large fire, and taking out the steaming lattice from the pot.

4. The method for preparing the yellow ginger flavored leaf rake as claimed in claim 3, wherein the amount of boiled water in the step (1) is 20-40 ml.

5. The method for preparing the yellow ginger flavored leaf rake as claimed in claim 3, wherein the amount of cold water in the step (1) is 50-60 ml.

6. The method for preparing the yellow ginger flavored leaf rake as claimed in claim 3, wherein the soaking time of the bayberry leaves in the step (2) is 1-2 hours.

7. The method for preparing the yellow ginger flavor leaf rake according to claim 3, wherein the time for putting the stuffing in the refrigerator in the step (3) is 1-2 hours.

8. The method for preparing the yellow ginger flavor leaf rake as claimed in claim 3, wherein the cooking time in the step (6) is 5-6 minutes.

Technical Field

The invention relates to the field of food processing, in particular to a yellow ginger flavored leaf rake and a preparation method thereof.

Background

The phyllanthus (also called porcine glutinous rice cake and duck glutinous rice cake) is a famous snack spread in Sichuan, is named after being wrapped with galangal leaves and steamed during preparation, and has the characteristics of light green color, glutinous skin surface, salty and sweet taste, faint scent and delicious taste. The main origin of the leaf-shaped glutinous rice cake is the country of the five-grain liquor in Yibin city of Sichuan province. Later, the materials are spread to various places, and the manufacturing modes of the made phyllanthus emblica are slightly different after being improved according to the taste characteristics of various places. The most authentic Yibin leaf pediatric glutinous rice cake is prepared by locally preparing glutinous rice flour as a skin, adding sprout and stuffing prepared by frying fresh pork into the skin, and wrapping the skin with cut good ginger leaves.

The traditional phyllanthus emblica is wrapped with sticky rice outside the stuffing, the stuffing and the sticky rice supplement each other, and the phyllanthus emblica is widely spread to various places and is changed according to local taste. Therefore, the person skilled in the art provides a yellow ginger-flavored leaf rake and a preparation method thereof to solve the problems in the background art.

Disclosure of Invention

The invention aims to provide a yellow ginger flavored leaf rake and a preparation method thereof, and aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: the turmeric-flavored leaf rake is composed of the following raw materials in parts by weight: 800g of glutinous rice powder, 800g of minced meat, 100g of rice powder, 150g of bean sprout, 10-30g of dark soy sauce, 10-20g of light soy sauce, 10-20g of sesame oil, 10-20g of zanthoxylum oil, 20-30g of salt, 10-20g of sugar, 10-20g of cooking wine, 20-40g of yellow ginger, 30-50g of scallion, 3-5g of baye and 200g of vegetable oil.

As a further scheme of the invention, the yellow ginger flavored leaf rake is composed of the following raw materials in parts by weight: 800g of glutinous rice flour, 800g of minced meat, 150g of rice flour, 150g of bean sprouts, 30g of dark soy sauce, 20g of light soy sauce, 20g of sesame oil, 20g of zanthoxylum oil, 30g of salt, 20g of sugar, 20g of cooking wine, 40g of yellow ginger, 50g of scallion, 3g of baye and 200g of vegetable oil.

The preparation process of the yellow ginger flavored leaf rake is carried out according to the following steps:

(1) preparation method of leaf-flavored rice cake skin

Mixing glutinous rice flour and rice flour, digging a pit in the middle of the flour, putting the flour under boiling water, kneading the flour with chopsticks, and adding cold water to knead the flour into dough.

(2) Preparation method of folium Potentillae Anserinae

Cleaning folium crotonis with water, soaking in warm water for 2 hr to absorb water completely, cutting into a section with scissors, and determining the length of folium crotonis according to the size of the wrapped folium Baba.

(3) Preparation of filling

Cutting yellow ginger into yellow ginger powder, frying minced meat and bean sprouts in a hot oil pot, adding dark soy sauce, light soy sauce, sesame oil, pepper oil, salt, sugar, cooking wine, minced yellow ginger and scallion, frying the stuffing, cooling, putting in a refrigerator for 2 hours, and taking out.

(4) Making bags

Taking a glutinous rice ball with a moderate size, rubbing into an oblate shape by hands, putting stuffing, folding the edge into an oblate shape, brushing a layer of vegetable oil on the cut bayea, putting the glutinous rice ball in the middle of the bayea, and enabling the two ends of the bayea to face upwards.

(5) Steaming in upper pot

The wrapped glutinous rice balls are placed on the steaming grids one by one, a gap is reserved between the glutinous rice balls, after water in the pot is boiled, the steaming grids are placed in the pot, the pot cover is covered, in the steaming process, after steam is emitted, the pot cover is opened for one to two times, and the situation that the glutinous rice balls are soaked by steam too wet to affect the forming of the phyllanthus urinaria cake is prevented.

(6) Taking out the finished product

Steaming for 5 minutes with medium and large fire, and taking out the steaming lattice from the pot.

As a further scheme of the invention, the amount of boiled water in the step (1) is 20-40 ml.

As a further scheme of the invention, the amount of the cold water in the step (1) is 50-60 ml.

As a further scheme of the invention, the soaking time of the bayea in the step (2) is 1-2 hours.

As a further scheme of the invention, the time for putting the stuffing into the refrigerator in the step (3) is 1-2 hours.

As a further embodiment of the present invention, the cooking time in the step (6) is 5 to 6 minutes.

The invention has the beneficial effects that:

the folium sennae cake is prepared by processing rhizoma Dioscoreae Zingiberensis, and adding into folium sennae cake, and has effects of eliminating dampness, clearing heat and detoxicating.

Detailed Description

The technical solution of the present invention will be described in further detail with reference to specific embodiments.