T/CZSPTXH 261-2023 Chaozhou cuisine - Cooking process specifications for the fresh shrimp ball with old preserved cabbage

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of "Old Pickles and Fresh Shrimp Balls" in Chaoshan cuisine. This document is applicable to the preparation of "Old Pickles and Fresh Shrimp Balls" in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: 30 g of old pickles, 400 g of fresh shrimp, 80 g of cooked bamboo shoots, 40 g of pork belly, 200 g of egg whites, 10 g of starch, 20 mL of peanut oil, 10 g of celery, and 50 mL of drinking water. 4.2 Seasonings: 3 g of edible salt, 2 g of MSG, and 2 g of pepper powder. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Stir-fry pans and related tools. 5.3 Utensils: Cutting boards and knives. 6. Production process 6.1 Preparation work 1T/CZSPTXH 261—2023 6.1.1 Remove the leaves from the celery, blanch it, and then soak it in cold water until it is softened. Tear it into thin strips about 30 cm long. 6.1.2 Add 8 g of starch and 16 mL of water to the egg whites, mix them well, and fry them into 12 discs with a diameter of 16 cm using a non-stick frying pan. 6.2 Knife work 6.2.1 Wash and mince the old pickles. Peel and mince the cooked bamboo shoots. 6.2.2 Peel and mince the fresh shrimp and pork belly. 6.3 Cooking 6.3.1 Heat the wok and add oil. Stir-fry the pork belly, old pickles, fresh shrimp, and cooked bamboo shoots. Add 2 g of salt, MSG, and pepper powder to sauté them until fragrant. Thicken the sauce with starch water, add peanut oil, mix well, and transfer to a plate to cool. 6.3.2 Wrap the cooked shrimp and pickle mixture in the fried egg discs to form pomegranate-shaped balls with a diameter of about 3 cm. Tie them with celery strips, arrange them on a plate, and steam them in a steamer over medium heat for 3 minutes. Adjust t

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