T/CZSPTXH 156-2021 Chaoshan Cuisine: Sweet Dumpling Cooking Techniques Specification

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking process of Tianwan in Chaoshan cuisine. This document is applicable to the preparation of Tianwan in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Powdered Tianwan 100g, water 1000mL. 4.1.2 Seasonings: Brown sugar 150g. 4.2 Requirements - Evenly sprinkle the powdered Tianwan into boiling water, boil until it floats to the surface, remove from the heat, soak in cold water for 30 minutes, then drain and set aside. 5 Cooking utensils 5.1 Cookingware: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, soup bowls, and spoons. 6 Production process - Add 150mL of water, sugar, and powdered Tianwan to a wok and simmer over medium-low heat until the Tianwan becomes transparent. Remove from the heat and serve in an 8-inch soup bowl. T/CZSPTXH 156—202127 The serving utensils should preferably be 8-inch soup bowls. 8 Quality requirements 8.1 Appearance: Transparent and glossy. 8.2 Aroma: Fresh and fragrant. 8.3 Taste: Sweet and delicious. 8.4 Texture: Soft and smooth. 9 Best consumption time After the dish is removed from the heat and plated, it can be eaten both hot and cold (see Appendix A for dish images).

Development Information

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