T/CZSPTXH 112-2020 Chaoshou Cuisine - Cooking Process Standards for Pocket Seaweed and Flower Seaweed

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving method, quality requirements, and optimal consumption time for the cooking process of "Hopao Yangcaihua" in Chaoshan cuisine. This document is applicable to the preparation of "Hopao Yangcaihua" in Chaoshan cuisine. Main technical content: 3. Terms and definitions: The terms and definitions defined in T/CZSPTXH 050 and T/CZSPTXH 058 are applicable to this document. 4. Raw material and auxiliary material requirements: 4.1 Raw materials: About 800 g of Yangcaihua, 200 g of pork belly, 50 g of wet mushrooms, 10 g of dried shrimp, and 25 g of steamed dried scallops. 4.2 Seasonings: 1,000 mL of blended oil or lard, 200 mL of broth, 3 g of MSG, 10 g of refined salt, 20 mL of fish sauce, 2 mL of sesame oil, 20 g of cornstarch, and 10 g of coriander. 4.3 Requirements: Whole short-leaved Yangcaihua. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: Steamer, wok, frying spoon, colander, and large bowl. 6. Production process: 6.1 Knife work: Cut the pork belly into minced meat, cut the wet mushrooms into 1 cm × 1 cm fine dices, and cut the dried shrimp into powder. Add MSG and mix with the cooked dried scallops, refined salt, and cornstarch to make a filling for later use. 6.2 Manual preparation: Boil water in a wok, blanch the Yangcaihua for about 3 minutes, remove and dry. Then stuff the meat filling into the Yangcaihua. 6.3 Cooking: Heat the wok over medium heat, add oil and fry at 120 °C for 3 minutes. Remove the Yangcaihua and drain in a colander. Place them in a large bowl, add broth and fish sauce, steam in a steamer for 5 minutes, remove and plate. Season with original juice, add sesame oil and mix well, and pour the sauce over the dish. Garnish with coriander around the edge. 7. Serving: Use a 12-inch deep-bottomed round plate. 8. Quality requirements: 8.1 Presentation requirem

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