阅读说明：本技术 一种大鲵烧腊肉的制作方法 (Preparation method of baked salamander preserved meat ) 是由 隆涛 于 2019-12-06 设计创作，主要内容包括：本发明公开了一种大鲵烧腊肉的制作方法,包括以下步骤：S1,宰杀清洗：将1500-3000克娃娃鱼宰杀后,通过清水清洗干净；S2,切块备用：将娃娃鱼切块,切块后的娃娃鱼放入盆中,加入柠檬汁5-10滴、盐1-5克、生姜片3-7片,混合充分后腌制2-6分钟,同时准备300-700克腊肉切片备用；S3,准备佐料：盐、生姜片、大葱、大料、花椒、桂皮、香叶、老抽、生抽、耗油、料酒、酸辣椒、鸡精、香菜、植物油。本发明通过娃娃鱼和腊肉以及多种佐料进行混合翻炒,提高了娃娃鱼的口感,在保证娃娃鱼的营养价值的前提下滋味鲜美,酸香而不油腻,有利于人体消化吸收,滋阴补肾,补血行气。(The invention discloses a method for making giant salamander burnt preserved meat, which comprises the following steps: s1, slaughtering and cleaning: slaughtering 1500-3000 g giant salamander, and cleaning by using clear water; s2, cutting into blocks for standby: cutting the giant salamander into blocks, putting the cut giant salamander into a basin, adding 5-10 drops of lemon juice, 1-5 g of salt and 3-7 ginger slices, mixing fully, pickling for 2-6 minutes, and preparing 700 g of bacon slices for later use; s3, preparing seasonings: salt, ginger slices, scallion, aniseed, pepper, cassia bark, bay leaf, dark soy sauce, light soy sauce, oil, cooking wine, pickled hot pepper, chicken essence, caraway and vegetable oil. According to the invention, the giant salamander, the preserved meat and various seasonings are mixed and fried, so that the taste of the giant salamander is improved, the taste is delicious, the giant salamander is sour and fragrant but not greasy on the premise of ensuring the nutritional value of the giant salamander, the digestion and absorption of human bodies are facilitated, and the effects of nourishing yin, tonifying kidney, enriching blood and promoting qi are achieved.)

1. A method for making the baked salamander meat is characterized by comprising the following steps:

s1, slaughtering and cleaning: slaughtering 1500-3000 g giant salamander, and cleaning by using clear water;

s2, cutting into blocks for standby: cutting the giant salamander into blocks, putting the cut giant salamander into a basin, adding 5-10 drops of lemon juice, 1-5 g of salt and 3-7 ginger slices, mixing fully, pickling for 2-6 minutes, and preparing 700 g of bacon slices for later use;

s3, preparing seasonings: salt, ginger slices, scallion, aniseed, pepper, cassia bark, bay leaves, dark soy sauce, light soy sauce, oil, cooking wine, pickled hot pepper, chicken essence, caraway and vegetable oil;

s4, boiling oil: heating the pot body with strong fire, pouring vegetable oil after the pot body is hot, pouring giant salamander blocks when the vegetable oil is overheated and smokes, stir-frying, pouring cooking wine for removing fishy smell, stir-frying for 3-9 minutes, stir-frying once at intervals of 5-15 seconds, and then fishing out for later use;

s5, frying seasonings: pouring more vegetable oil, pouring ginger, scallion, aniseed, pepper, cassia bark, bay leaf, dark soy sauce, light soy sauce, oil, cooking wine and pickled pepper into a pot, frying and stir-frying for 1-3 minutes, and fully frying to obtain fragrance;

s6, mixing, stirring and frying: adding a little vegetable oil into the pan, adding the preserved meat slices, stir-frying for 2-7 minutes, adding the giant salamander blocks, the ginger, the green Chinese onion, the aniseed, the pepper, the cinnamon, the bay leaves, the dark soy sauce, the light soy sauce, the oil consumption, the cooking wine, the pickled peppers and the salt, stir-frying for 3-5 minutes after the meat slices become transparent, and stir-frying once every 7-15 seconds;

s7, taking out the pan and loading the pan, adding chicken essence when taking out the pan, frying and loading the pan, and scattering caraway for scattering.

2. The method for making the baked salamander meat according to claim 1, wherein the ingredients of the seasonings are as follows: 3-7 g of salt, 2-7 g of ginger slices, 2-5 g of green Chinese onion, 1-5 g of aniseed, 0.5-2 g of pepper, 0.3-1 g of cassia bark, 0.1-0.5 g of bay leaf, 0.2-1 g of dark soy sauce, 0.2-1 g of light soy sauce, 0.2-0.8 g of oyster sauce, 0.3-0.9 g of cooking wine, 0.1-0.5 g of pickled pepper, 0.05-0.1 g of chicken essence, 0.5-1 g of caraway and 4-10 g of vegetable oil.

3. The method for making the baked salamander meat according to claim 1, wherein the ingredients of the seasonings are as follows: 4-7 g of salt, 3-7 g of ginger slices, 3-5 g of green Chinese onion, 2-5 g of aniseed, 1-2 g of pepper, 0.5-1 g of cassia bark, 0.2-0.5 g of bay leaf, 0.4-1 g of dark soy sauce, 0.4-1 g of light soy sauce, 0.3-0.8 g of oyster sauce, 0.4-0.9 g of cooking wine, 0.2-0.5 g of pickled pepper, 0.06-0.1 g of chicken essence, 0.6-1 g of coriander and 5-10 g of vegetable oil.

4. The method for making the baked salamander meat according to claim 1, wherein the ingredients of the seasonings are as follows: 5-7 g of salt, 4-7 g of ginger slice, 3.5-5 g of green Chinese onion, 3-5 g of aniseed, 1.5-2 g of pepper, 0.6-1 g of cassia bark, 0.3-0.5 g of bay leaf, 0.6-1 g of dark soy sauce, 0.6-1 g of light soy sauce, 0.5-0.8 g of oyster sauce, 0.5-0.9 g of cooking wine, 0.3-0.5 g of pickled pepper, 0.07-0.1 g of chicken essence, 0.7-1 g of caraway and 7-10 g of vegetable oil.

5. The method for making the baked salamander meat according to claim 1, wherein the ingredients of the seasonings are as follows: 6-7 g of salt, 5-7 g of ginger slice, 4-5 g of green Chinese onion, 4-5 g of aniseed, 1.8-2 g of pepper, 0.8-1 g of cassia bark, 0.4-0.5 g of bay leaf, 0.6-1 g of dark soy sauce, 0.8-1 g of light soy sauce, 0.7-0.8 g of oyster sauce, 0.7-0.9 g of cooking wine, 0.4-0.5 g of pickled pepper, 0.09-0.1 g of chicken essence, 0.8-1 g of caraway and 9-10 g of vegetable oil.

Technical Field

The invention relates to the technical field of dish making, in particular to a method for making giant salamander burnt preserved meat.

Background

Giant salamanders belong to a total of three species, Chinese giant salamanders, Japanese giant salamanders and American giant salamanders. The Chinese giant salamander can grow up to 1.8 meters, the Japanese giant salamander can grow up to 1.5 meters, and the American giant salamander can grow up to 0.75 meter. The common points are the flat and long body shape, the four limbs are very short, the forelimb 4 fingers, the hindlimb 5 toes, the web between the toes and the short and flat tail. Unknown people or mistakenly think of fish, belong to amphibians, breathe with gill in water, breathe with skin with the lung outside water, skin only has mucous membrane, does not have scale to cover, inhabit mountain stream, pond.

Giant salamander is a common name of giant salamander, is a large amphibian living and continuing in the same era as dinosaur three hundred million years ago, is called as 'activated stone' for researching biological evolution, belongs to the second class of protection animals in China, is a meat animal, is tender in meat and delicious in taste, is rich in high-quality protein, 17 amino acids, 8 essential amino acids, more than 50 natural active substances and rich collagen, can improve cell microcirculation, promotes protein synthesis, has a remarkable effect on nourishing human bodies, enhancing immunity and delaying senescence, and is extremely beneficial to human nutrition and health because EAAI (essential amino acid index) in muscle is larger than beef and venison.

Disclosure of Invention

The invention aims to solve the problems in the background art and provides a method for making giant salamander burnt preserved meat.

In order to achieve the purpose, the invention adopts the following technical scheme:

a method for making giant salamander burnt preserved meat comprises the following steps:

s1, slaughtering and cleaning: slaughtering 1500-3000 g giant salamander, and cleaning by using clear water;

s2, cutting into blocks for standby: cutting the giant salamander into blocks, putting the cut giant salamander into a basin, adding 5-10 drops of lemon juice, 1-5 g of salt and 3-7 ginger slices, mixing fully, pickling for 2-6 minutes, and preparing 700 g of bacon slices for later use;

s3, preparing seasonings: salt, ginger slices, scallion, aniseed, pepper, cassia bark, bay leaves, dark soy sauce, light soy sauce, oil, cooking wine, pickled hot pepper, chicken essence, caraway and vegetable oil;

s4, boiling oil: heating the pot body with strong fire, pouring vegetable oil after the pot body is hot, pouring giant salamander blocks when the vegetable oil is overheated and smokes, stir-frying, pouring cooking wine for removing fishy smell, stir-frying for 3-9 minutes, stir-frying once at intervals of 5-15 seconds, and then fishing out for later use;

s5, frying seasonings: pouring more vegetable oil, pouring ginger, scallion, aniseed, pepper, cassia bark, bay leaf, dark soy sauce, light soy sauce, oil, cooking wine and pickled pepper into a pot, frying and stir-frying for 1-3 minutes, and fully frying to obtain fragrance;

s6, mixing, stirring and frying: adding a little vegetable oil into the pan, adding the preserved meat slices, stir-frying for 2-7 minutes, adding the giant salamander blocks, the ginger, the green Chinese onion, the aniseed, the pepper, the cinnamon, the bay leaves, the dark soy sauce, the light soy sauce, the oil consumption, the cooking wine, the pickled peppers and the salt, stir-frying for 3-5 minutes after the meat slices become transparent, and stir-frying once every 7-15 seconds;

s7, taking out the pan and loading the pan, adding chicken essence when taking out the pan, frying and loading the pan, and scattering caraway for scattering.

Preferably, the proportion of the seasonings is as follows: 3-7 g of salt, 2-7 g of ginger slices, 2-5 g of green Chinese onion, 1-5 g of aniseed, 0.5-2 g of pepper, 0.3-1 g of cassia bark, 0.1-0.5 g of bay leaf, 0.2-1 g of dark soy sauce, 0.2-1 g of light soy sauce, 0.2-0.8 g of oyster sauce, 0.3-0.9 g of cooking wine, 0.1-0.5 g of pickled pepper, 0.05-0.1 g of chicken essence, 0.5-1 g of caraway and 4-10 g of vegetable oil.

Preferably, the proportion of the seasonings is as follows: 4-7 g of salt, 3-7 g of ginger slices, 3-5 g of green Chinese onion, 2-5 g of aniseed, 1-2 g of pepper, 0.5-1 g of cassia bark, 0.2-0.5 g of bay leaf, 0.4-1 g of dark soy sauce, 0.4-1 g of light soy sauce, 0.3-0.8 g of oyster sauce, 0.4-0.9 g of cooking wine, 0.2-0.5 g of pickled pepper, 0.06-0.1 g of chicken essence, 0.6-1 g of coriander and 5-10 g of vegetable oil.

Preferably, the proportion of the seasonings is as follows: 5-7 g of salt, 4-7 g of ginger slice, 3.5-5 g of green Chinese onion, 3-5 g of aniseed, 1.5-2 g of pepper, 0.6-1 g of cassia bark, 0.3-0.5 g of bay leaf, 0.6-1 g of dark soy sauce, 0.6-1 g of light soy sauce, 0.5-0.8 g of oyster sauce, 0.5-0.9 g of cooking wine, 0.3-0.5 g of pickled pepper, 0.07-0.1 g of chicken essence, 0.7-1 g of caraway and 7-10 g of vegetable oil.

Preferably, the proportion of the seasonings is as follows: 6-7 g of salt, 5-7 g of ginger slice, 4-5 g of green Chinese onion, 4-5 g of aniseed, 1.8-2 g of pepper, 0.8-1 g of cassia bark, 0.4-0.5 g of bay leaf, 0.6-1 g of dark soy sauce, 0.8-1 g of light soy sauce, 0.7-0.8 g of oyster sauce, 0.7-0.9 g of cooking wine, 0.4-0.5 g of pickled pepper, 0.09-0.1 g of chicken essence, 0.8-1 g of caraway and 9-10 g of vegetable oil.

The invention has the following beneficial effects:

the traditional giant salamander is generally based on traditional cooking methods such as stewing, steaming and the like, the taste of soup is delicious and rich in nutrition, but the meat has a single light taste and poor taste, the taste is improved to a great extent by adding cured meat, mixing, stir-frying and adding a plurality of seasonings such as pepper, cinnamon, bay leaves and the like, the taste of the giant salamander is delicious on the premise of ensuring the nutritional value of the giant salamander, and the giant salamander is sour, fragrant and not greasy and is beneficial to digestion and absorption of a human body.

In conclusion, the mouth feel of the giant salamander is improved by mixing and stir-frying the giant salamander, the preserved meat and various seasonings, the taste is delicious, the giant salamander is sour and fragrant but not greasy on the premise of ensuring the nutritional value of the giant salamander, and the mouth feel is favorable for human digestion and absorption, nourishing yin, tonifying kidney, enriching blood and promoting qi.

Detailed Description