T/CZSPTXH 015-2018 Chaoshou Cuisine: Cooking Techniques for Eight Treasure Vegetarian Dishes

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Eight Treasure Vegetarian Dishes in Chaoshan Cuisine. This standard is applicable to the preparation of Eight Treasure Vegetarian Dishes in Chaoshan Cuisine. Main technical content: 7. Cooking 7.1 Deep-fry the cabbage in warm oil (about 110°C), remove and drain the oil, then transfer it to a pot (with bamboo mats at the bottom). Soak, clean, and rinse the mushrooms, straw mushrooms, and hair algae (or dragon beard) and set aside. 7.2 Fry the chestnuts, bamboo shoots, dried tofu, and gluten in oil, remove and arrange them in the pot one by one. Then arrange the mushrooms, straw mushrooms, and hair algae in the pot one by one to form a second layer. Add the soup, refined salt, and fermented bean curd sauce. Cover with pork belly to form a third layer. Steam over high heat for about 30 minutes, remove the pork belly, drain the original juice, and then arrange all the ingredients separately in serving bowls (with hair algae (or dragon beard) in the middle). Place the cabbage on top, and then steam in a steamer over high heat for about 3 minutes. When serving, turn the bowl upside down and place it on a glass abalone plate. Boil the original juice in a pot, add MSG and sesame oil, and drizzle with a thin sauce made from cornstarch water to finish.

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