Herba Inulae Cappae wind-dispelling and heat-dissipating Catathelasma ventricosum soup stock and preparation method thereof
A technology of old man's head fungus and white ox gallbladder, which is applied in food preparation, application, food science, etc., can solve the problems of not being able to meet the market demand, not being able to benefit the human body, and single types of fungi, and achieve easy processing and manufacturing, and process lines Short, the effect of advanced production technology
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Embodiment 1
[0026] A white ox gallbladder dispels wind and dispels wind and dispels wind and dispels wind and heats up old man's head fungus miscellaneous bacteria soup, which is characterized in that it is made of the following raw materials in parts by weight: white ox gallbladder 10-20 share, ginseng 5-15 share, pearl 10-16 share, chrysanthemum 8-12 share, Walnut 10-16 share, dogwood 5-9 share, Pueraria 4 -15 share, tortoiseshell 5-10 15-25 parts of old man's head fungus, 10-15 parts of anchovy mushroom, 10-15 parts of pearl fungus, 5-12 parts of sliced green onion, 3-8 parts of garlic, 12-18 parts of tapioca starch, 5-7 parts of table salt , 2-4 parts of oatmeal, 3-5 parts of ginger, 2-3 parts of star anise.
[0027] The preferred parts by weight of the raw materials are: white ox gallbladder 15 share, ginseng 10 share, pearl 12 share, chrysanthemum 10 share, Walnut 12 share, dogwood 7 share, Pueraria 8 sha...
Embodiment 2
[0035] The eating method of the present invention: the soup stock of the present invention can be directly put into the pot and cooked for 3-5 minutes, and the required ingredients are added after the water is boiled, which is convenient and delicious; the soup stock of the present invention can also be used as porridge, The jellyfish powder and onion granules can effectively increase the mouthfeel; the soup stock of the invention can also be eaten as a hot pot soup stock, which increases the fungus taste and mouthfeel.
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