T/CZSPTXH 150(1)-2021 Chaozhou Cuisine: Cooking Standards for Fried and Boiled Giant Gourami Fish with Green Onions

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, and quality requirements for the cooking process of green onion-fried and boiled silver carp in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine's green onion-fried and boiled silver carp. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: 2 silver carps weighing approximately 400g each, and 80g of green onions. 4.1.2 Seasonings: 2g of MSG, 2g of salt, 5ml of soy sauce, 60ml of cooking oil, and 100ml of clear soup. 4.2 Requirements: - Cut off the roots of the green onions and wash them thoroughly. 5. Cooking utensils 5.1 Cooking tools: wok and associated tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work T/CZSPTXH 150-20212 6.1.1 Slaughter the silver carps, remove their scales, gills, and internal organs, wash them, drain the water, and marinate them with 2g of salt. 6.1.2 Cut the green onions into 4cm-long sections. 6.2 Cooking 6.2.1 Heat the wok and add cooking oil. Fry the silver carps over medium heat until they turn golden brown on both sides and remove them. 6.2.2 Keep the oil in the wok and sauté the green onion sections over medium heat. Add the silver carps, clear soup, soy sauce, and MSG to season and simmer until the fish is cooked and the sauce is reduced. Remove and serve in a bowl. 7. Plating The plating vessel should preferably be a 12-inch blue flower bowl or a chicken bowl. 8. Quality requirements 8.1 Color: The color should be golden yellow. 8.2 Aroma: The fish should have a pleasant fragrance. 8.3 Flavor: The dish should have a savory and salty taste with a hint of soy sauce. 8.4 Texture: The fish meat should be tender (see Appendix A for dish pictures).

Development Information

Related Standards