T/CZSPTXH 168-2021 The cooking process specifications for Shouchow Cuisine Mushroom-stuffed Bamboo Slices

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Stir-fried Mushrooms with Bamboo Mushrooms". This document is applicable to the preparation of Chaoshan cuisine's "Stir-fried Mushrooms with Bamboo Mushrooms". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - Bamboo mushrooms: 30 g - Fresh mushrooms: 100 g - Celery: 20 g - Red chili peppers: 1 piece 4.1.2 Seasonings: - Chicken oil: 10 mL - MSG: 3 g - Fish sauce: 5 mL - Sesame oil: 1 mL - Pepper powder: 1 g - Broth: 300 mL - Cornstarch: 10 g - Lard: 10 g 4.2 Requirements 4.2.1 Soak and wash the bamboo mushrooms, then stir-fry in a wok. 4.2.2 Wash and remove the leaves from the celery. 5 Cooking utensils 5.1 Utensils: - Stir-fry pans - Colander 5.2 Packaging vessels: - Deep plate (soup plate) 6 Production process 6.1 Cut the bamboo mushrooms into 1-inch pieces, halve the fresh mushrooms, and cut the celery into 4-cm pieces. Cut the red chili peppers into diamond shapes. 6.2 Blanch the bamboo mushrooms and fresh mushrooms, then heat lard in a wok and stir-fry the mushrooms and bamboo mushrooms briefly. Add MSG, fish sauce, pepper powder, and broth, simmer over medium-low heat for about 5 minutes. Finally, thicken the sauce with cornstarch water, add the celery segments and red chili pepper wedges, stir well, and drizzle with sesame oil and chicken oil before serving. 7 Packaging The packaging vessel should preferably be a 10-inch glass plate. 8 Sensory requirements 8.1 The color should be glossy. 8.2 The taste should be fresh and fragrant. 8.3 The texture should be crispy and delicious. 9 Optimal consumption time It is recommended to consume the dish within 10 minutes after it is taken out of the wok and plated. Th

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