T/QLY 109-2022 Guizhou Snacks - Guizhou Oil Tea Soup (Han Nationality Flavor) Cooking Technology Specification

Scope

Main Technical Content: 4. Raw Materials and Requirements - Main ingredients (for 10 servings): - 100 g of dried rice flower. - 100 g of dried mustard skin slices. - 100 g of dried dumplings. - 100 g of finished green tea. - 80 g of peanuts. - 80 g of walnut kernels. - 80 g of soybeans. - 10 g of white sesame seeds. - 30 g of pork lard. - Seasonings (for 10 servings): - 18 g of salt, which must comply with GB 2721. - 8 g of Sichuan pepper powder. - 75 g of lard. - 1,500 ml (effective capacity: 100 ml) of cooked rapeseed oil. - Pork bone soup. - Processing water must comply with GB 5749. 5. Cooking Equipment and Tools - Stir-fry wok and related equipment. - Tools: cutting boards, knives, etc. 6. Production Process - Preliminary processing: - For 10 small bowls: - Add peanuts, walnut kernels, soybeans, and white sesame seeds to a wok and stir-fry until cooked through. - Mix and crush them into sand-like or powdered form in a mortar. - Cut pork lard into fine pieces. - Processing: - Heat the wok over high heat and add cooked rapeseed oil. - Fry the dried mustard skin, dried rice flower, and dried dumplings until they puff up and become crispy. Remove and drain the oil. - Arrange them on plates to create tea points for oil tea. - Add 100 ml of cooked rapeseed oil to the wok and fry the tea leaves until they turn yellow and crispy. Add 5 L of water and simmer for 10–15 minutes. - When the water is almost dry, add crushed soybeans, peanuts, walnut kernels, and white sesame seeds. Press them slowly with a long-handled wooden ladle until they form a paste-like tea soup or tea cake. - Add pork lard and dilute with pork bone soup. Simmer over low heat for 40 minutes. - Add salt, Sichuan pepper powder, and crushed pork lard. Transfer to a soup bowl and se

Development Information

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