T/NMGPRCYFD 008-2023
Main technical content: A method of cooking mutton soup by cutting the meat into diced pieces and adding seasonings, then steaming it in a container. A method of making cold soup by cutting seasonings into fine strips and mixing them with seasonings.
4 Production equipment: Stoves should preferably use gas, electric, or other stoves. Cooking utensils should include double-eared steaming pots, steaming trays, frying pans, frying spoons, and other utensils. The utensils should comply with national regulations on measuring instruments.
5 Production process:
- Knife work: After peeling, wash the eggplant and cut it into 1.5cm-thick slices;
- Peel and wash the potatoes and cut them into 1cm-thick slices;
- Clean and cut the green beans into 1cm-long sections;
- Wash and cut the cucumber into fine strips;
- Wash and cut the water radish into fine strips;
- Wash and cut the chili peppers, removing the stems and seeds and cutting them into fine strips;
- Wash and cut the tomatoes into small diced pieces;
- Chop half of the scallions into minced pieces and the other half into shreds;
- Chop the garlic into minced pieces;
- Grate the ginger into thin shreds;
- Cut the mutton into 1cm-square diced pieces;
- Wash and chop the cilantro into minced pieces.
When making noodles, it must go through three stages of processing to be ready.
- First stage: The wheat grains are peeled off.
- Second stage: The wheat is processed into flour.
- Third stage: The wheat is made into finished products without being steamed in a steamer.
- Third stage: After the noodles are cooked, they are immediately soaked in boiling water and mixed with the noodles until there is no dry flour left, then kneaded into a smooth and fine dough.
- For nest-shaped noodles: Tear off a piece of noodle dough with the right hand, knead it into a 4-gram piece, place it on a stone slab, press it down with the palm of the right hand, then roll it up with the left index finger
Publish Date: 2023-12-28