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Steamed bread and vegetable making method

A method of making and covering bun technology, applied in the direction of food science, etc., can solve the problems of different tastes, different practices, and indifferent configuration, etc., and achieve the effect of easy digestion.

Inactive Publication Date: 2019-06-21
田文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the well-known Gai Momo dish is a common meal eaten by farmers in the north, especially in Longxi, Gansu. For a long time, there is no uniform standard, so the method is different, the taste is different, and the nutritional content is quite different. The configuration is not particular and the production process is simple, rough, unscientific and unhygienic

Method used

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Embodiment Construction

[0006] A food material composition of Gai Momo dish, comprising two parts of Gai Momo and vegetables, characterized in that: the Gai Momo is composed of 50% wheat flour, 35% Hua Buckwheat noodles, and 15% Lu Buckwheat noodles. Vegetables are composed of 50% potatoes, 30% lotus vegetables, 10% carrots and 10% mushrooms. 50% of the wheat noodles, 35% of the buckwheat noodles and 15% of the buckwheat noodles are prepared into dough with warm water, rolled into a coin thick, and cut into 2 cm square blocks. The vegetables composed of 50% of potatoes, 30% of lotus vegetables, 10% of carrots and 10% of mushrooms are cut into 1╳2 cm strips and fried in a pot with a certain amount of chopped green onion, Chinese prickly ash, clear oil and minced meat. After smelling the fragrance, pour boiling water along the wall of the pot. The amount of boiling water is enough to see that the water surface exists. Cover the pot and bring it to a boil. Cover the dishes with the covered buns that are...

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PUM

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Abstract

The invention discloses a steamed bread and vegetable making method. Steamed bread and vegetable food materials comprise steamed bread and vegetables and are characterized in that the steamed bread comprises, in weight percent, 50% of wheat flour, 35% of buckwheat flour and 15% of Locke buckwheat flour. The vegetables comprise, in weight percent, 50% of potatoes, 30% of cabbage, 10% of carrots and10% of mushrooms. The steamed bread vegetable has the advantages that the steamed bread vegetable made by the method, summary of different proportions of practices of an inventor over thirty years shows that the making method is simple, sanitary conditions of food are completely met, and the steamed bread vegetable is refreshing and delicious when being eaten and has great nutritional propertiesand scientificity.

Description

technical field [0001] The invention relates to a food, in particular to a method for preparing steamed bun dishes. Background technique [0002] At present, the well-known Gai Momo dish is a common meal eaten by farmers in the north, especially in Longxi, Gansu. For a long time, there is no uniform standard, so the method is different, the taste is different, and the nutritional content is quite different. The lack of attention to configuration and the simple, rough, unscientific and unhygienic phenomenon in the production process. Contents of the invention [0003] In order to solve the unscientific nature of Gai Momo Cai and the unsophisticated selection of ingredients and the lack of simplicity and roughness in the production process in terms of nutrition, science, hygiene, etc., the invention provides a Gai Momo Vegetable production method. [0004] The solution adopted by the present invention to solve the problem is a kind of food material composed of steamed buns...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L19/12A23L33/00
Inventor 田文
Owner 田文
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