PREPARATION OF BONGMITANG ELIMINATED FISHY SMELL BY HEATING LOACH AND CHICKEN AS MAIN MATERIAL, HERBS AND SPICES

Pleurotus eryngii

SpeciesKing Oyster, Eryngii

JournalNot listed

Year2005

Key points

PURPOSE: A method of making bongmitang by heating a loach and a chicken as a main material with herbs and spices is provided
The product is eliminated a fishy smell and rich in nutrients
CONSTITUTION: The bongmitang is prepared by heating 800g chicken and 400g loach as a main component with herbs and spices containing 30g mung bean spouts, 30g parboiled cabbage, 1 Lentinus edodes, 1 Pleurotus eryngii, 20g Oyster mushrooms (Pleurotus ostreatus), 1 Flammulina velutipes, 2 green onion, 4 red pepper, 15 shrimps, 2 chicken legs, one-half radish, 1 larminaria, 2 table spoons soup soy sauce, 10 crab legs, 300 garlic, 2 onion, 1 ginger, 1 table spoon pure soy sauce, a small amount of mustard, black pepper and perilla powder, 50g Kalopanax pictus(Thunb.) Nakai and 10g Zanthoxylum schinifolium

From the paper

Abstract

PURPOSE: A method of making bongmitang by heating a loach and a chicken as a main material with herbs and spices is provided. The product is eliminated a fishy smell and rich in nutrients.

CONSTITUTION: The bongmitang is prepared by heating 800g chicken and 400g loach as a main component with herbs and spices containing 30g mung bean spouts, 30g parboiled cabbage, 1 Lentinus edodes, 1 Pleurotus eryngii, 20g Oyster mushrooms (Pleurotus ostreatus), 1 Flammulina velutipes, 2 green onion, 4 red pepper, 15 shrimps, 2 chicken legs, one-half radish, 1 larminaria, 2 table spoons soup soy sauce, 10 crab legs, 300 garlic, 2 onion, 1 ginger, 1 table spoon pure soy sauce, a small amount of mustard, black pepper and perilla powder, 50g Kalopanax pictus(Thunb.) Nakai and 10g Zanthoxylum schinifolium.

Citation

JANG BONG LEE (2005). PREPARATION OF BONGMITANG ELIMINATED FISHY SMELL BY HEATING LOACH AND CHICKEN AS MAIN MATERIAL, HERBS AND SPICES.

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