T/QLY 168-2022 New Paiqian Sichuan cuisine cooking technique specification for tomato chicken

Scope

Main Technical Content: 4 Raw Materials and Requirements - Main Ingredients: - 1 young rooster (1500 g) - 50 g of small green bell peppers - 50 g of small red bell peppers - 250 g of tomatoes - 100 g of mung bean sprouts - 30 g of cooked chili peppers - 12 g of douban sauce - 15 g of fresh Sichuan peppercorns - 5 g of salt (must comply with GB 2721 standards) - 2 g of MSG (must comply with GB/T 8967 standards) - 4 g of chicken essence - 3 g of pepper powder - 10 ml of soy sauce - 20 ml of cooking wine - 500 ml of fresh soup - 100 ml of cooked lard - 150 ml of red oil - 15 g of ginger slices (must comply with GB/T 30383 standards) - 30 g of garlic cloves - 5 g of cilantro - Processing water must comply with GB 5749 standards 5 Cooking Equipment and Tools - Cooking equipment: fry pan and related equipment - Tools: cutting boards, knives, etc. 6 Production Process - Preliminary processing: slaughter and clean the young rooster; cut the chicken into 3 cm square pieces. - Prepare the small green and red bell peppers by removing the stems and washing them, then cut them into granules. - Wash the tomatoes and cut them into small pieces. - Heat the cooked lard and red oil in a fry pan over high heat. Add the garlic cloves and ginger slices to fry until fragrant, then add the chicken pieces and stir-fry until the bones are exposed. - Add the douban sauce, cooked chili peppers, small green and red bell peppers, and fresh Sichuan peppercorns to stir-fry until the aroma comes out. - Pour in the chicken broth, season with salt, MSG, and chicken essence, and stir-fry over low heat for 10 minutes. - Finally, add the tomato pieces and cook over high heat until the sauce thickens and the flavor is well-blended. Pour into a hot pot lined with mung bean sprouts and sprinkle with cilantro before serving. 7 Packaging and Serving - Packaging method: drain the sauce and tra

Development Information

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