T/CZCA 030-2022 Putian Noodles with Thick Mushroom Cabbage

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Wash the large Chinese cabbage hearts and cut them in half for later use. Cut the pork belly into 5 equal pieces, cut the ham into 2 slices, and cut the pork drum bones into 2 sections for later use. Soak the mushrooms in cold water, remove them, and squeeze out the water for later use. 5.2.1.2 Wash the wok and add 1,500 g of water. Bring it to a boil over high heat, blanch the cabbage for about 30 seconds, remove it, rinse it under cold water, and drain it for later use. 5.2.1.3 Wash the wok and heat it over medium heat. Pour in vegetable oil. When the oil temperature reaches about 150°C, fry the cabbage hearts for about 20 seconds, remove them, drain the oil, and transfer them to a clay pot lined with bamboo strips for later use. 5.2.1.4 Heat the wok over medium heat, add lard, sauté the mushrooms, add 50 g of soup and 2 g of salt, and simmer for about 2 minutes before removing them for later use. 5.2.2 Processing 5.2.2.1 Wash the wok and heat it over high heat. Add a small amount of oil to lubricate the wok, then add the pork, pork drum bones, and ham and stir-fry until fragrant. Add the remaining soup and bring it to a boil. Skim off the foam, add Shaoxing wine and 7 g of salt, transfer it to a clay pot, cover it with a lid, and simmer over medium heat for 30 minutes. Remove the pork pieces and pork drum bones, then add the mushrooms and simmer for another 10 minutes. Turn off the heat and filter out the original soup for later use. 5.2.2.2 Wash the wok and heat it over medium heat. Add the original soup and season with MSG, pepper powder, and sesame oil. Thicken it with starch water and pour it over the cabbage hearts to serve.

Development Information

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