Health nutrition chafing dish, soup pot bottom seasoning and its preparing method
A nutrition and hot pot technology, applied in dairy products, food preparation, milk preparations and other directions, can solve the problems of dysentery, diarrhea, gastrointestinal discomfort, indigestion and other problems, and achieve the effect of light taste and rich nutritional value.
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Embodiment 1
[0017] First make broth, wash with pork bones, lamb bones and beef bones and put them into a boiling water pot, add green onions and ginger and bring to a boil over high heat, remove the floating foam, simmer for 2 to 3 hours over low heat, then filter out the broth and wait use.
[0018] To prepare spices, take 30 grams of star anise, 10 grams of anise, 10 grams of cumin, 30 grams of cinnamon, 10 grams of galangal, 10 grams of cloves, 10 grams of nutmeg, 60 grams of fragrant fruit, 50 grams of Angelica dahurica, 80 grams of amomum, Mix 30 grams of cinnamon bark, 10 grams of tangerine peel, 20 grams of woody fragrance, 20 grams of mountain incense, 50 grams of kaempferia, 30 grams of grass fruit and 30 grams of thyme, and mix them for later use or crush them into powder for later use.
[0019] Boil the seasoning, take 100 grams of edible oil, 30 grams of salt, 25 grams of spices, 30 grams of pepper, 80 grams of ginger, 20 grams of cooking wine, 15 grams of wine, 55 grams of wo...
Embodiment 2
[0023] First make broth, wash with pork bones, lamb bones and beef bones and put them into a boiling water pot, add green onions and ginger and bring to a boil over high heat, remove the floating foam, simmer for 2 to 3 hours over low heat, then filter out the broth and wait use.
[0024] To prepare spices, take 40 grams of star anise, 8 grams of anise, 8 grams of cumin, 40 grams of cinnamon, 10 grams of galangal, 10 grams of cloves, 15 grams of nutmeg, 80 grams of fragrant fruit, 80 grams of Angelica dahurica, 80 grams of amomum, Mix 30 grams of cinnamon bark, 10 grams of tangerine peel, 20 grams of woody fragrance, 25 grams of mountain incense, 30 grams of kaempferia, 30 grams of grass fruit, and 40 grams of thyme, or crush into powder for later use.
[0025] Boil the seasoning, take 90 grams of edible oil, 25 grams of salt, 25 grams of spices, 25 grams of pepper, 80 grams of ginger, 20 grams of cooking wine, 15 grams of wine, 60 grams of wolfberry, and 150 grams of jujube i...
Embodiment 3
[0028] First make broth, wash with pork bones, lamb bones and beef bones and put them into a boiling water pot, add green onions and ginger and bring to a boil over high heat, remove the floating foam, simmer for 2 to 3 hours over low heat, then filter out the broth and wait use.
[0029] To prepare spices, take 30 grams of star anise, 10 grams of anise, 10 grams of cumin, 30 grams of cinnamon, 10 grams of galangal, 10 grams of cloves, 10 grams of nutmeg, 60 grams of fragrant fruit, 50 grams of Angelica dahurica, 80 grams of amomum, Mix 30 grams of cinnamon bark, 10 grams of tangerine peel, 20 grams of woody fragrance, 20 grams of mountain incense, 50 grams of kaempferia, 30 grams of grass fruit and 30 grams of thyme, and mix them for later use or crush them into powder for later use.
[0030] Boil the seasoning, take 100 grams of edible oil, 30 grams of salt, 25 grams of spices, 30 grams of pepper, 80 grams of ginger, 20 grams of cooking wine, 15 grams of wine, 55 grams of wo...
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