Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof

Abstract

The invention discloses a square bamboo shoot-rabbit meat hot and spicy sauce. The square bamboo shoot-rabbit meat hot and spicy sauce comprises the following components: 20-30 parts of square bamboo shoots, 10-30 parts of pickled rabbit meat, 5-10 parts of mushroom, 20-30 parts of thick broad-bean sauce, 6-8 parts of vegetable oil, 3-6 parts of table salt, 0.5-1 part of monosodium glutamate, 2-5 parts of ginger, 1-3 parts of green Chinese onion, 3-5 parts of garlic and 1-1.5 parts of spices. The invention further discloses a preparation method for the sauce. The preparation method comprises the following steps: 1) preparing the raw materials; 2) pouring the prepared diced pickled rabbit meat in boiling water at a weight ratio of 1:5, boiling for 30min, adding the green Chinese onion, ginger and garlic and boiling; 3) adding the vegetable oil, dissolving the thick broad-bean sauce by primitive soup for boiling the rabbit meat and pouring the primitive soup in a hot frying pan at first, then pouring the ginger, green Chinese onion and garlic and frying, and placing the square bamboo shoots and frying; and 4) adding water, then adding the diced rabbit meat, mushroom, table salt, monosodium glutamate and spices in water, then heating and stirring, keeping boiling, and stewing for 10-15min. The square bamboo shoot-rabbit meat hot and spicy sauce disclosed by the invention is strong in fragrances of the bamboo shoots and rabbit meat, has the advantages of being high in proteins, high in dietary fibres and low in fats, and is suitable for being eaten by people at different ages.

Description

technical field [0001] The invention belongs to the field of seasoning sauce, and in particular relates to a fragrant chili sauce with bamboo shoots and rabbit meat and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, people can no longer be satisfied with the flavor characteristics of traditional sauces, and instead pursue new flavors and higher nutritional value of new sauces, various convenient frozen foods, side dishes with The convenient and ready-to-eat various sauces, sauces, pastes, lumps, powders and other multi-form and multi-purpose compound seasonings are widely used in cooking at home. [0003] In recent years, my country's compound seasoning sauce has made great progress, but there is still a big gap compared with developed countries. Facing the rapidly changing consumer market and the actual needs of seasoning production, it is urgent for Chinese seasonin...

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Problems solved by technology

[0006] However, the above-mentioned sauce is either added with more Chinese medicinal materials, which makes the obtained sauce have too strong medicinal taste, loses the original vegetable and meat taste, and is suitable for a narrow range of people, and because it contains Chinese medicinal materials, it is not suitable as a long-term edible sauce; Low fiber content and low nutritional value; either the preparation method is complicated, requires long-term fermentation, and it is not easy to remove the fermentation flavor; or the ingredients (such as beef with thick muscle fibers) are difficult to chew, so it is not suitable for children and the elderly

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