Making method of cedrela sinensis and shepherdspurse herb steamed stuffed bun

The invention provides a making method of a cedrela sinensis and shepherdspurse herb steamed stuffed bun. 800-1200 g of flour, 150-250 g of shepherdspurse herb, 200-350 g of cedrela sinensis, 200-300g of vermicelli, 10-15 g of table salt, 20-30 g of sesame oil and a proper amount of water are select...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: WANG HONGLI, YANG LIANG, MA ZHENYING
Format: Patent
Sprache:chi ; eng
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Beschreibung
Zusammenfassung:The invention provides a making method of a cedrela sinensis and shepherdspurse herb steamed stuffed bun. 800-1200 g of flour, 150-250 g of shepherdspurse herb, 200-350 g of cedrela sinensis, 200-300g of vermicelli, 10-15 g of table salt, 20-30 g of sesame oil and a proper amount of water are selected. The method comprises the following specific steps: (1) the fresh and tender cedrela sinensis and shepherdspurse herb are picked to be subjected to root cutting and washed; (2) the cedrela sinensis and the shepherdspurse herb are blanched with hot water and then cut into segment shapes; (3) thevermicelli is soaked in hot water, drained and then chopped; (4) the cedrela sinensis, the shepherdspurse herb and the vermicelli are mixed, and then the table salt and the sesame oil are added for even stirring; and (5) flour and water are made into bun skin. Making is easy and convenient, medicinal and edible beneficial ingredients of the cedrela sinensis and the shepherdspurse herb can be maintained, a good health-care