T/CZSPTXH 048-2018 Chaoshan Cuisine: Cooking Process Standards for Steamed and Stuffed Cucumbers

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of "Wenri Huangcu" in Chaoshan cuisine. This standard is applicable to the preparation of "Wenri Huangcu" in Chaoshan cuisine. Main technical content: 7.2 Cooking 7.2.1 Blanch the cucumber slices in boiling water, remove them, rinse them with cold water, and dry them. 7.2.2 Stuff the minced meat into the cucumber slices, dip the two ends of the cucumber in dry flour, and fry them in a wok over medium heat until there are small bubbles on the surface of the cucumber. Use a colander to remove them. 7.2.3 Heat the frying wok, sauté the mushrooms, add the cucumber and two soups, simmer over low heat for about 10 minutes, remove and plate them, steam them in a steamer for 5 minutes, pour the original juice into the wok, add 2 g of MSG, fish sauce, and pepper powder, thicken with starch water, and pour it over the mushrooms on the side of the plate to serve.

Development Information

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