| 摘要 |
PURPOSE: A cooking method of thick meat soup using fermented soybean paste stock is provided to add meat into the fermented soybean paste stock for cooking the soup. CONSTITUTION: A cooking method of thick meat soup using fermented soybean paste stock comprises the following steps: mixing 30g of fermented soybean past, 20g of ginger(2), 10g of garlic(3), and 40g of edible water, and heating the mixture at 300 deg. C for 30 minutes to obtain the fermented soybean paste stock; and mixing 70g of fermented soybean paste stock, 20g of meat, and 10g of vegetables(5), and heating the mixture. The meat is selected from duck, chicken, or black goat. [Reference numerals] (AA) Slaughtering domestic animals; (BB) Separating and removing bones and the head from the domestic animals; (CC) Dressing the domestic animals to obtain meat(4); (DD) Mixing 30g of fermented soybean paste, 20g of ginger(2), and 10g of garlic(3) to obtain fermented soybean paste stock(1); (EE) Heating the mixture of fermented soybean paste, ginger(2), and garlic(3) at 300 deg. C for 30 minutes to obtain fermented soybean paste stock(1); (FF) Filtering the residue of fermented soybean paste, ginger(2), and garlic(3); (GG) Cooling the obtained stock(1); (HH) Mixing 20g of meat flesh(4) and 10g of vegetable(5) into 70g of the stock(1) and boiling again; (II) Completing flesh-containing thick meat soup; (JJ) Packaging the flesh-containing thick meat soup using fermented soybean paste stock in a can |
