T/SXPX 045-2024 Traditional Landmark Noodles - Stuffed Noodles with Green Beans

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, and quality requirements for traditional landmark noodles - string beans braised noodles. This document is applicable to traditional landmark noodles - string beans braised noodles prepared with string beans and noodles as raw materials. Main technical content: 6.1 Cutting techniques: Cut 300g of string beans into 4cm-long strips. 6.2 Cooking: 6.2.1 Add 8g of garlic paste to 15mL of aged vinegar to make garlic vinegar. 6.2.2 Heat a pot over high heat, stir-fry scallions and sautéed pork, add the main ingredient string beans, add 5g of salt, 3g of chicken bouillon, and 300ml of drinking water. Add 250g of noodles, cover the lid, and simmer for 5-7 minutes. After opening the lid, pour in the garlic vinegar and mix well. Garnish with 25g of cilantro. The finished product is shown in Figure 1. 6.3 Plating: It is recommended to use an iron pot with a diameter of 12cm to 16cm that has been preheated in advance.

Development Information

Related Standards