T/CZSPTXH 080-2019 Chaoshan Cuisine: Oyster Porridge Cooking Technique Specification

Scope

Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of Oyster Porridge in Chaoshan Cuisine. This standard applies to the preparation of Oyster Porridge in Chaoshan Cuisine. Main Technical Content: 1. Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of Oyster Porridge in Chaoshan Cuisine. This standard applies to the preparation of Oyster Porridge in Chaoshan Cuisine. 2. Normative Reference Documents: The following documents are essential for the application of this document. For documents with a specified date, only the version on that date applies to this document. For documents without a specified date, the latest version (including all amendment sheets) applies to this document. 3. T/CZSPTXH 050 - Basic Terms of Chaoshan Cuisine 4. Raw Material and Auxiliary Material Requirements 4.1 Raw Materials: 150g of rice, 400g of fresh oyster meat, 15g of pork cracklings. 4.2 Seasonings: 20g of water-soaked mushrooms, 15g of minced galangal (or minced winter vegetables), 15ml of fish sauce, 5g of MSG, 5g of pepper powder, 1000ml of pork bone soup, 15g of fried fragrant pork strips, 10g of minced celery. 5. Cooking Utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a clay pot. 6. Production Process 6.1 Knife Work: Cut the mushrooms into rice-sized pieces or threads. 6.2 Cooking: 6.2.1 Wash and drain the oyster meat and set aside for use. 6.2.2 After rinsing and draining the rice, boil it with pork bone soup. Skim off the foam and cook until the rice core is fully cooked. 6.2.3 Add fresh oyster, mushrooms, pork cracklings, and fragrant pork strips and bring to a boil. Season with fish sauc

Development Information

Related Standards