T/CZSPTXH 070-2018 Chaozhou Cuisine: Red Peach Kui Cooking Process Standards

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of red peach glutinous rice dumplings in Chaoshan cuisine. This standard applies to the preparation of red peach glutinous rice dumplings in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 500 g of glutinous rice flour, 500 g of sticky rice, 125 g of pork belly slices, 25 g of shiitake mushroom slices, 25 g of dried shrimp slices, 20 g of crushed peanut kernels, 15 g of fried shredded pork, 1500 mL of water, 1.5 g of red yeast powder. 4.1.2 Auxiliary materials: 25 g of raw garlic slices, 25 g of celery slices, 35 g of lard. 4.1.3 Seasonings: 15 g of salt, 22 mL of fish sauce, 10 g of MSG, 3 g of pepper powder, and 5 mL of sesame oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot. 6. Production process 6.1 Preparation work Soak the sticky rice in water for 2 hours. 6.2 Cooking 6.2.1 Pour the sticky rice into a plate, add water just enough to cover the sticky rice, then add a small amount of peanut oil. Steam in a steamer for 30 minutes until cooked. 6.2.2 Stir-fry the remaining raw materials until fragrant, then mix with the sticky rice and fried shredded pork, and add celery slices. This becomes the filling for the glutinous rice dumplings. 6.2.3 Pour 1350 mL of water into a pot, add 15 g of salt, and boil it. Then gently add glutinous rice flour and cook for about 10 minutes. Quickly stir with a wooden stick, then knead it on a cutting board while adding red yeast powder and 100 g of water to achieve a uniform color. Make the glutinous rice skin. 6.2.4 Divide the glutinous rice skin and filling into 20 to 22 equal portions. Use one piece of glutinous rice skin to flatten and wrap one portion of glutinous rice filling. Use a No.

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