T/CZSPTXH 292-2024 Chaozhou Cuisine: Cooking Techniques for Taro Stem Hot Pot

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, preparation process, serving, quality requirements, and optimal consumption time for the cooking process of Tongwen Hotpot, a Chaoshan dish. This document is applicable to the preparation of Tongwen Hotpot, a Chaoshan dish. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Fresh taro stems 500 g, pork belly 75 g, wet mushrooms 30 g, dried shrimp 20 g, and garlic cloves 30 g. 4.1.2 Seasonings: 3 g of MSG, 10 g of salt, 2 g of pepper powder, and 30 mL of cooking oil. 5. Cooking utensils 5.1 Cookware: Clay pot, frying pan, and oil pan. 5.2 Utensils: Cutting board, knife, soup bowl, and spoon. 6. Preparation process 6.1 Knife work 6.1.1 Cut the taro stems into segments (5 mm × 5 mm × 60 mm), and slice the pork belly (thickness about 3 mm). 6.1.2 Cut the wet mushrooms into strips, and remove the heads and tails from the garlic cloves. 6.2 Cooking 6.2.1 Boil water in a pot, add 7 g of salt, and blanch the taro stems for 30 seconds after the water boils. Remove and rinse them, then drain and set aside. 6.2.2 Clean the pot and sauté the mushrooms, dried shrimp, pork belly, and garlic cloves over medium heat until fragrant. Add the taro stems and sauté them. Pour in 100 mL of water and simmer over low heat for about 4 minutes. Transfer to a clay pot and season with 3 g of salt, MSG, and pepper powder. Simmer over low heat for another 8 minutes until the sauce thickens. 7. Serving The serving vessel should be a 20 cm-diameter clay pot. 8. Quality requirements 8.1 The dish should be soft but not overcooked. 8.2 The color of the taro stems should be slightly green. 8.3 The aroma of taro should be rich. 8.4 The taste should be salty and fragrant. 8.5 The texture of the taro stems should be soft and tender. 9. Optimal consumption time The time between dish plating and consumption should not exceed 10 minutes, and

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