Cooking method of yak scapula meat

Abstract

The invention discloses a cooking method of yak scapula meat. The cooking method comprises the steps of preparation of materials, floating of minced meat, boiling, boning and slicing, stir-frying, seasoning and pot translation and bone standing for decoration; after a series of operation, the finished product is complete in color, aroma and taste; through the combined action of fresh gingers, Sichuan peppercorn, tsaoko amomum fruits, star anise, fistular onion stalks, green peppers, red peppers, dried chili, white sugar, chicken essence, garlic cloves, soy sauce, lake salt and edible oil, themouthfeel is greatly enriched, and the edible property is improved; after the minced meat is floated, the fresh gingers, the Sichuan peppercorn, the tsaoko amomum fruits, the star anise, the fistularonion stalks and the lake salt are added for boiling together, which facilitates full fusion of the auxiliary materials and yak scapula bones with meat, thereby further improving the mouthfeel; the cooked yak scapula bones with the meat is fished out, scapula bones are removed for standby application, the yak scapula meat is cut into blocks, and then stir-frying is carried out, which provides convenience for people to eat the yak scapula meat; the yak scapula bones after the meat is removed stand in a plate for decoration, thereby improving the aesthetic degree.

Description

technical field [0001] The invention relates to the technical field of cooking methods, in particular to a cooking method for yak shoulder blades. Background technique [0002] Yak scapula meat is rich in protein and amino acids, sarcosine is higher than any food, and contains minerals, niacin, vitamin B1 and riboflavin, etc. The fat content of yak scapula is very low. It is the best source of iron and linoleic acid needed by the human body. It is also a potential antioxidant and rich in vitamin Bt, which can increase muscle. [0003] Nowadays, yak scapula meat is very popular among people, but when cooking traditional yak scapula meat, the ingredients are unreasonable and the cooking method is rough, which leads to the rough taste of yak scapula meat, and it is difficult to give full play to the function of yak scapula meat, which is inconvenient for people to eat. Poor aesthetics. Contents of the invention [0004] The purpose of the present invention is in order to so...

AI Technical Summary

Problems solved by technology

[0003] Nowadays, yak scapula meat is very popular among people, but when cooking traditional yak scapula meat, the ingredients are unreasonable and the cooking method is rough, which leads to the rough taste of yak scapula meat, and it is difficult to give full play to the function of yak scapula meat, which is inconvenient for people to eat. poor aesthetics