Blood fat reducing needle mushroom sauce

Abstract

The invention discloses blood fat reducing needle mushroom sauce which is prepared from, by weight, 5-8 parts of salt, 5-7 parts of rapeseed oil, 3-5 parts of red yeast rice powder, 1-2 parts of aged pickle water, 1-3 parts of fermented bean curds, 5-8 parts of olive oil, 3-5 parts of wheat sprouts, 1-2 parts of fresh ginger, 10-20 parts of needle mushrooms, 5-10 parts of mushrooms, 2-4 parts of tea tree mushrooms, 1-2 parts of kelp, 1-2 parts of roquette seeds,1-3 parts of winter bamboo shoots, 0.2-0.4 part of peanuts, 1-2 parts of Chinese cabbages, 0.1-0.3 part of Sichuan pepper, 0.1-0.5 part of needle mushrooms, 1-5 parts of anise, 1-5 parts of fennel and 20-30 parts of chicken.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a blood fat-lowering Flammulina velutipes sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is ex...

AI Technical Summary

Problems solved by technology

[0005] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public