Manufacture method of oil termitornyces albuminosus

Abstract

The present invention provides a manufacture method of oil termitornyces albuminosus. The manufacture method comprises the following steps: edible oil is poured into a pot, the edible oil is heated in high heat, seasoning materials of spices and onions are put into the pot to be fried, and when the seasoning materials disperse an onion flavor, the seasoning materials of the spices and onions are taken out; the termitornyces albuminosus is put into the pot, the termitornyces albuminosus is oil-fried using low heat, edible salt is sprayed, and the termitornyces albuminosus is taken out for a standby application when the termitornyces albuminosus is oil-fried to present a golden color; one part of oil in the pot is spooned out for a standby application and another part of the oil is left in the pot; spices are sprayed on the pot, the spices are stir-fried using low heat until the spices disperse a flavor, and the spices are taken out; the oil-fried termitornyces albuminosus is put into the pot, then edible salt, pepper, honey, dried scallops, marine small shrimps, perilla seeds, Xuanwei hams and chicken powder are added, the termitornyces albuminosus is stir-fried evenly, the stir-fried termitornyces albuminosus is taken out from the pot to be loaded into a dish, the termitornyces albuminosus is cooled, the spooned out prepared oil is poured into the dish, and the termitornyces albuminosus is soaked into oil to obtain finished products of the oil termitornyces albuminosus. Beneficial effects are as follows: the delicious taste of the termitornyces albuminosus is preserved, so that the oil termitornyces albuminosus can enhance appetite; and the oil termitornyces albuminosus is rich in nutrients, can reach the efficacies of beautifying features and nourishing skin and improving immunity, is long in shelf life and does not contain any preservatives.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing oily chicken fir. Background technique [0002] Jicong is the fruiting body of the fungus Pleurotus officinalis, and it is a treasure among edible fungi, also known as ant fir and umbrella mushroom. "Book of Guizhou" said: "The fungus of chicken fir grows in shallow grass in autumn and July. The ground is like a hat at the beginning, and gradually it is like a cover. The sundial is covered with chicken feathers, so it is called chicken. It comes out of the soil, so it is called fir. "The chicken fir meat is thick and plump, silky white, fresh, sweet, crisp and tender, with a delicious fragrance. It is rich in various amino acids and vitamins necessary for the human body, as well as calcium, phosphorus, iron and other minerals. [0003] According to the "Compendium of Materia Medica", Ji Fong has the functions of "benefiting the taste, c...

AI Technical Summary

Problems solved by technology

[0005] In order to cater to more consumers' pursuit of taste, improve people's food preference, and solve the problem that the existing processing methods cannot well retain the fresh fragrance of chicken fir, the purpose of the present invention is to provide a method for making oily chicken fir