Lamb liver dumplings for improving eyesight

Abstract

The invention discloses lamb liver dumplings for improving eyesight. The lamb liver dumplings are prepared from the following raw materials in parts by weight: 50 to 54 parts of lamb livers, 8 to 10 parts of oats, 32 to 42 parts of high gluten flour, 6 to 7 parts of carrot powder, 1 to 2 parts of pomegranate leaves, 1 to 2 parts of chestnut leaves, 1 to 2 parts of butterflybush flowers, 2 to 3 parts of boxthorn, 2 to 3 parts of chrysanthemum, 2 to 3 parts of boxthorn leaves, 1 to 2 parts of pericarpium citri reticulatae, 4 to 6 parts of wheat gern powder, 2 to 3 parts of arundina graminifolia, 2 to 3 parts of semen cassiae, 1 to 2 parts of schisandra chinensis, 1 to 2 parts of oleum morrhuae and 2 to 3 parts of table salt. Dumpling wrappers are formed by kneading a dough by using a Chinese herbal medicine extracting liquid instead of water, so that the single taste of the wrappers is improved; the nutritive value is also improved. The lamb liver has the functions of nourishing the liver, improving eyesight, replenishing blood, clearing deficient heat and the like; the carrot has the functions of nourishing the liver and improving eyesight as well as clearing away heat and toxic materials; the chrysanthemum, the boxthorn, the semen cassiae, the arundina graminifolia, the schisandra chinensis and the like have the function of improving eyesight. Thus, the lamb liver dumplings disclosed by the invention are especially suitable for people frequently suffering from eye fatigue.

Description

technical field [0001] The invention mainly relates to a boiled dumpling, in particular to a bright-eyed lamb liver dumpling. Background technique [0002] With the continuous improvement of people's life rhythm, quick-frozen dumpling additives have become people's favorite food. At present, the phenomenon of poor product quality and low grade generally exists in many quick-frozen dumpling products. Most of the dough of traditional dumplings is made of pure flour. As a result, the mouthfeel and color have been seriously affected, and the overall nutritional content of dumplings is single, which is difficult to meet people's needs for green, healthy, and high-quality food. Contents of the invention [0003] The object of the present invention is to provide a kind of bright eye sheep liver dumpling. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of bright eye lamb liver dumpling, it is made up of the raw materi...

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's life rhythm, quick-frozen dumpling additives have become people's favorite food. At present, the phenomenon of poor product quality and low grade generally exists in many quick-frozen dumpling products. Most of the dough of traditional dumplings is made of pure flour. It has seriously affected the taste and color, and the overall nutritional content of dumplings is single, which is difficult to meet people's demand for green, healthy and high-quality food