T/QLY 153-2022 Fashionable Qian cuisine and starry sky piggyball soup cooking technique specification

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: 300 g of pork fat and lean meat. - 100 g of wild vegetables. - 4 eggs. - Seasonings: 6 g of salt, which must comply with GB 2721. - 1 g of pepper powder, which must comply with NY/T 455. - 1 g of sugar, which must comply with GB/T 317. - 1 g of dried tangerine peel. - 30 g of starch water. - 30 mL of rendered pork fat, which must comply with GB/T 8937. - 1.5 L of fresh soup. - Ingredients: 30 g of ginger. - 10 g of scallions, which must comply with NY/T 744. - 3 g of chopped scallions, which must comply with NY/T 744. - Processing water must comply with GB 5749. 5 Cooking equipment and tools: - Cooking pot and related equipment. - Tools: cutting board, knives, etc. 6 Production process: - Preliminary processing: - Wash and crush ginger. - Wash and tie scallions into bundles. - Mix and soak in warm water to make ginger and scallion water. - Wash and remove tendons from pork fat and lean meat. - Grind three times with a meat grinder and add salt, sugar, dried tangerine peel, and pepper powder. - Stir until the mixture is firm and elastic, then add egg essence and continue stirring until it’s well combined. - Remove old roots from wild vegetables and rinse them clean. - Cooking: - Heat a wok over high heat and add fresh soup. - Gradually pour in eggs and simmer until cooked. - Add the mixed pork meat mixture and shape it into consistent-sized meatballs. - Cook until the meatballs are just done, skim off foam, and add wild vegetables. - Season with salt and pepper powder. - Drizzle in rendered pork fat and transfer to a soup bowl, sprinkle with chopped scallions, and serve. 7 Serving: - Serving vessels: soup bowl, clay pot. - Serving method: pour into a soup bowl and sprinkle with chopped scallions. 8 Sensory requirements: - Color: clear and bright. - Fragrance: rich meatball aroma

Development Information

Related Standards