T/CZSPTXH 008-2018 The cooking process specifications for Chaozhou cuisine's Phoenix Chicken intestines in vermicelli

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Phoenix Chicken Intestine Rice Noodles in Chaoshan Cuisine. This standard applies to the preparation of Phoenix Chicken Intestine Rice Noodles in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 200g of dried chicken intestine noodles, 10g of dried mushrooms, 7g of dried squid, and 5g of garlic flowers, 5g of cilantro, and 100g of cabbage. 4.1.2 Seasonings: 40g of lard, 5g of chili sauce, 3ml of dark soy sauce, 5g of scallions, and 10ml of fish sauce. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok. 6. Production process 6.1 Knife work 6.1.1 Soak the mushrooms in warm water for about 20 minutes, then cut them into slices about 0.3cm thick. 6.1.2 Soak the dried squid in warm water for 20 minutes, cut them into slices about 3cm long and 0.3cm wide. 6.1.3 Wash and cut the cabbage into slices. 6.2 Cooking 6.2.1 Soak the chicken intestine noodles in boiling water until they feel soft but not overcooked, then rinse them in cold water and remove them. 6.2.2 Add an appropriate amount of lard to the wok, stir-fry the garlic flowers, mushrooms, and squid slices over medium heat until fragrant, then add the chicken intestine noodles, chili sauce, dark soy sauce, scallions, and fish sauce and stir-fry until well mixed. Finally, add the cabbage and cilantro and stir-fry until cooked through. 7. Plating and serving utensils: It is recommended to use a round plate. 8. Quality requirements 8.1 The color should be bright and red. 8.2 The aroma should be pleasant and fragrant. 8.3 The taste should be salty and fragrant. 8.4 The texture of the chicken intestine noodles should be soft but not overcooked, and refreshing to eat. 9. Optimal consumption time

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