| 摘要 |
Chinese food using wheat flakes is provided to dispense with the use of chemical additives such as soda for increasing the elasticity of noodles. Wheat flakes with a black bean sauce are prepared by the steps of: (a) mixing 100wt.pt. of wheat flour, 1~5wt.pt. of salt, 5~10wt.pt. of bean flour, 5~15wt.pt. of egg, and 30~50wt.pt. of water, based on the total weight of the wheat flour, and kneading the mixture; (b) aging the dough for 24hr, and forming it into wheat flakes; (c) boiling the wheat flakes at 100~120°C for 2~4min; (d) adding 3~10wt.pt. of meat, 20~50wt.pt. of vegetables(carrot, onion and potato), 5~15wt.pt. of black bean paste, and 0.5~1.5wt.pt. of seasoning ingredients(sugar and garlic), based on 50wt.pt. of the wheat flakes, and frying all the ingredients over high heat for 2~5min to make a black bean sauce; and (e) mixing the black bean sauce to the boiled wheat flakes. Wheat flakes in a hot broth with seafoods and vegetables are prepared by the steps of: (i) mixing 100wt.pt. of wheat flour, 1~5wt.pt. of salt, 5~10wt.pt. of bean flour, 5~15wt.pt. of egg, and 30~50wt.pt. of water, based on the total weight of the wheat flour, and kneading the mixture; (ii) aging the dough for 24hr, and forming it into wheat flakes; (iii) boiling the wheat flakes at 100~120°C for 2~4min; (iv) adding 2~4wt.pt. of meat, 5~10wt.pt. of seafoods, 10~30wt.pt. of vegetables(onion, leek, mushroom, and cabbage), and 0.5~1.5wt.pt. of seasoning ingredients(sugar and garlic), based on 50wt.pt. of the wheat flakes, and frying all the ingredients over high heat for 2~5min to make sauce; (v) mixing at least one selected from chicken, bones of the four legs of a pig, or Alaska pollack to the sauce, and boiling the mixture with water to make broth; and (vi) putting the boiled wheat flakes in the broth, and then boiling them for 2~5min.
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