T/QLY 047-2023 Active Group standards

T/QLY 047-2023 Fashion Qian cuisine and Shibing's cooking technique specifications for beef dry pot

Publish Date: 2023-12-26 Implement Date: 2023-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 047-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 7 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Wash the beef tenderloin and green vegetables separately, and cut them into strips about the thickness of a chopstick. 6.1.2 Wash the konjac tofu, cut it into strips, blanch it in boiling water, remove it, rinse it under cold water, and drain it. 6.1.3 Cut the pickled chili peppers, dried chili peppers, wild mountain chili peppers, and celery into 1-inch sections. 6.2 Processing Heat the wok over high heat, add oil, and stir-fry the dried chili peppers. Add the chili peppers from Chibi County, douban sauce, and stir-fry until cooked. Add pickled chili peppers, Sichuan peppercorns, pickled chili peppers, wild mountain chili peppers, ginger slices, garlic cloves, and five-spice herbs to stir-fry until fragrant and the oil turns red. Add the beef strips and stir-fry until well-cooked. Add salt, chicken bouillon, pepper powder, and Sichuan pepper powder to stir-fry until the flavors are well-absorbed. Add the celery strips and stir-fry evenly. Pour in red oil, remove from the heat, and place it in a hot pot lined with green vegetable strips and konjac tofu strips. Sprinkle with raw peanuts and scallion sections, and serve immediately.