T/CZSPTXH 152-2021 Chaoshan Cuisine: Cooking Process Standards for Glutinous Rice Rice Rolls

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of nasi lemak in Chaoshan cuisine. This document is applicable to the preparation of nasi lemak in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Water-milled glutinous rice flour 200g, water 2150mL. 4.1.2 Seasonings: Caramel powder 156g, sesame oil 10mL. 4.2 Requirements: Caramel powder (roasted white sesame seeds 15g, roasted peanut kernels 15g, refined sugar 125g, red glutinous rice 1g). 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup pot, spoon, wooden mallets. 6. Production process 6.1 Preliminary processing: T/CZSPTXH 152-20212 Glutinous rice flour: Make a well and add 150mL of boiling water to knead into a dough, then shape it into 50g-sized pancakes. 6.2 Cooking: Heat 2000mL of water in a wok and add sesame oil. Bring to a boil over medium heat, then add the glutinous rice pancakes and simmer over low heat until they rise to the surface and become soft (about 15 minutes). Remove and transfer to a soup pot. Stir in the same direction with a wooden mallet until smooth. Divide into 20g-sized nasi lemak, mix with caramel powder, and serve in bowls, sprinkling with the remaining caramel powder. 7. Packaging: Use 6-inch soup bowls for packaging. 8. Quality requirements: 8.1 Color: Light golden color. 8.2 Aroma: Rich aroma of nuts. 8.3 Flavor: Sweet and delicious. 8.4 Texture: Soft and smooth. 9. Optimal consumption time: After the dish is removed from the heat and plated, it can be consumed either cold or hot (see Appendix A for dish pictures).

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