T/CZSPTXH 161-2021 Chaoshou Cuisine - Stir-fried Celery with Garlic Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of stir-fried celery with garlic in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine: stir-fried celery with garlic. Main technical content: - Raw materials and requirements: 4.1 Raw materials: 4.1.1 Ingredients: 150g celery, 200g green garlic, 15g red chili peppers, 2 pieces of wet mushrooms. 4.1.2 Seasonings: 80g cooked lard, 5ml fish sauce, 2g MSG, 1g pepper powder, 5g cornstarch, and 3g salt. - Requirements: 4.2 Wash and remove the roots of celery, and remove the leaves from celery. - Cooking utensils: 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, soup bowl, and spoon. - Production process: 6.1 Knife work: 6.1.1 Cut the celery into 5cm sections, slightly crush the green garlic and cut it into 4cm sections with a slanted knife, and cut the red chili peppers and mushrooms into strips respectively. 6.2 Cooking: 6.2.1 Heat the wok, add 80g cooked lard, and add 3g salt. Stir-fry the mushrooms, green garlic, and red chili peppers over medium heat. Pour in 80ml water, bring to a boil, and add fish sauce, MSG, and pepper powder. Thicken with cornstarch, and add the celery sections to stir-fry until well-mixed and serve in a dish. - Packaging: 7 Packaging containers should preferably be 12-inch rectangular plates. - Quality requirements: 8.1 Color: Emerald green. 8.2 Aroma: Intense garlic aroma. 8.3 Flavor: Salty and appetizing. 8.4 Texture: Crispy and tender. - 9 Optimal consumption time: After the dish is taken out of the wok and served, it can be eaten either cold or hot (see Appendix A for dish pictures).

Development Information

Related Standards