T/CZSPTXH 043-2018 Chaoshou Cuisine: Cooking Techniques for Braising Three Winter Dishes

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of Chaozhou cuisine "Wen San Dong". This standard is applicable to the preparation of Chaozhou cuisine "Wen San Dong". Main technical content: 7.1 Color the winter bamboo shoots with soy sauce and fry them in lard over medium heat until they turn golden brown. 7.2 Stir-fry the winter mushrooms over medium heat and stir-fry the pork belly with refined salt until fragrant. Wash the wok clean, add the bamboo shoots, winter mushrooms, pork belly, and broth, and simmer them together. 7.3 When the bamboo shoots and mushrooms are almost cooked to the point of thickening the sauce, remove the pork belly, add winter vegetables and MSG, and simmer them for a short while. Remove from the heat, plate them, arrange the winter bamboo shoots and winter mushrooms evenly in a circle, place the winter vegetables in the center, thicken the sauce with cornstarch water, and drizzle with sesame oil to serve.

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