T/CZSPTXH 046-2018 Chaoshan Cuisine: Cooking Specifications for Red-Wine Sea Cucumber

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of red-braised sea cucumbers in Chaoshan cuisine. This standard is applicable to the preparation of red-braised sea cucumbers in Chaoshan cuisine. Main technical content: 7.2 Cooking 7.2.1 Blanch the pork belly and old chicken, then squeeze out the water. Boil the sea cucumbers with ginger and scallions in water. Add cooking wine and simmer over medium heat for about 3 minutes to remove the fishy smell of the sea cucumbers, then remove them. Remove the ginger and scallions, drain the water, and put them in clean water. 7.2.2 Heat the lard in a wok to about 130°C. Fry the sea cucumbers over medium heat for about 1 minute, then pour them into a pot (with bamboo mats at the bottom of the pot). Cover them with pork belly and old chicken. Tie the ginger, scallions, and coriander together. Add soy sauce, red bean paste, soup stock, licorice pieces, and sea cucumbers. First, boil them over high heat, then simmer over low heat for about 1 hour until the sea cucumbers are softened. Remove the pork belly, old chicken, ginger, scallions, and coriander. Add mushrooms and dried shrimp and simmer briefly. Remove the sea cucumbers, mushrooms, and dried shrimp, pour them into a soup bowl, and add the original juice to the wok. Add refined salt and MSG, bring it to a simmer, and thicken it with starch solution. Add sesame oil and lard to plate and serve. 7.2.3 Clean the wok and add lard. Stir-fry the garlic white and bamboo shoots with the sea cucumbers over medium heat until fragrant.

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