T/CZSPTXH 018-2018 Chaoshan Cuisine: Cooking Process Standards for Protecting the Country's Cuisine Soup

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 Chaoshan cuisine's Huoguo Men soup. This standard is applicable to the preparation of Chaoshan cuisine's Huoguo Men soup. Main technical content: 7.1 Tear off the tendons of sweet potato leaves, wash them clean, and boil them in boiling water with 2 g of soda added for 2–3 minutes (to maintain the green-yellow color of the sweet potato leaves). Remove them, rinse off the alkali taste with water, squeeze out the moisture, and chop them with a knife. 7.2 Remove the stems of straw mushrooms, wash them clean, add chicken oil, 150 mL of chicken broth, refined salt, and MSG, then add lean meat. Steam them in a steamer for 30 minutes, remove the lean meat, and collect the juice for later use.

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