一种火锅酱料及其制作方法
申请公布号:CN104719822A
申请号:CN201310717435.3
申请日期:2013.12.24
申请公布日期:2015.06.24
发明人:赵焕杰
分类号:A23L1/221(2006.01)I;A23L1/29(2006.01)I
主分类号:A23L1/221(2006.01)I
地址:116023 辽宁省大连市高新园区黄浦路541号网络产业大厦22楼
摘要:一种火锅酱料,其配料为:猪肉3-5份、油2-5份、豆腐1-2份、芝麻酱5-10份、辣椒油1-2份、糖1-2份、麻油0.5-1份、葱1-2份。其制作方法如下:将油倒入锅中,油加热后,将切成肉酱的新鲜猪肉加入锅中,反复翻炒,将肉酱炒熟;将豆腐加入锅中,和肉末一起翻炒,将整块豆腐炒碎;将炒好的肉末和豆腐末取出放入盘中,向盘中加入糖、辣椒油和麻油,均匀搅拌,搅拌后等待20分钟;将芝麻酱加入盘中,搅拌均匀;将葱切成葱末,洒在酱料的上层。本发明的有益效果为:准备方便,制作容易,营养健康,口感好,味道上佳。
主权项:一种火锅酱料,其特征在于:其配料为:猪肉3‑5份、油2‑5份、豆腐1‑2份、芝麻酱5‑10份、辣椒油1‑2份、糖1‑2份、麻油0.5‑1份,葱1‑2份。
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