T/CZSPTXH 280-2024 Chaozhou Cuisine: Cooking Standards for Stuffed Lobster with Gongcai Vegetables

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Gongcai Lobster in Chaoshan Cuisine. This document is applicable to the preparation of Gongcai Lobster in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Lobster (about 700 g) x 1, local Gongcai (100 g), pork belly (100 g), and drinking water (1000 mL). 4.1.2 Seasonings: White sugar (50 g) and cooking oil (50 mL). 4.1.3 Sauce dish: Mustard soy sauce (16 mL of soy sauce with 4 g of mustard). 4.2 Requirements 4.2.1 First, conduct preliminary processing on the lobster, removing the intestines and impurities. 4.2.2 Separate the lobster head and body, and use chopsticks to insert it along the tail to prevent it from bending. 4.2.3 Place the lobster head and body in ice water to soak. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup bowl, and spoon. 1T/CZSPTXH 280—20246 Production process 6.1 Knife work: Trim the Gongcai into 5 cm sections, and cut the pork belly into slices about 3 mm thick. 6.2 Cooking 6.2.1 Place the lobster head in a steamer and steam over high heat for 8 minutes, then remove it. Heat the cooking oil to 200 °C and pour it over the lobster head to maintain its glossy color. 6.2.2 Place the Gongcai and pork belly in a clay pot, add drinking water and white sugar, bring it to a boil over high heat, then simmer over low heat for 7 minutes until the Gongcai flavor seeps out. Place the lobster body in the pot until it is submerged, add white sugar, bring it to a boil, then simmer over low heat for 15 minutes until it is cooked and ready to use. 6.2.3 Place the lobster head at the front end of the dish, remove the lobster body with chopsticks, peel off the shell to extract the lobster meat, and place the tail at the rear

Development Information

Related Standards