T/CZSPTXH 255-2023 Chaozhou Cuisine: Cooking Standards for Sour Plum and Eel Dishes

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking process of "Sour Plum Blackfish" in Chaoshan cuisine, as well as the optimal consumption time for this dish. This document is applicable to the preparation of "Sour Plum Blackfish" in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: - Blackfish (about 750g) - Sour and salty pickles (100g) - Sour plums (25g) - Ginger shreds (3g) - Green onion white sections (3g) - Red chili shreds (2g) - Pork belly (50g) - Broth 750mL 4.2 Seasonings: - Table salt (2g) - White sugar (2g) - Sesame oil (1mL) 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer and a frying pan. 6. Production process 6.1 Knife work 6.1.1 Slaughter the blackfish, remove its internal organs, wash and dry it, then evenly apply 1g of salt to its body and place it in a plate. 6.1.2 After slicing the sour and salty pickles, place them at the bottom of the steamer fish plate for later use. 6.1.3 Remove the seeds from the sour plums, peel and blanch the pork belly, then cut them into shreds. 6.2 Cooking 6.2.1 Place the blackfish in the steamer and steam it for 10 minutes. Remove it and place it in the steamer fish plate for later use. 6.2.2 Heat the broth in a clean pot, add ginger shreds, pork shreds, green onion sections, red chili shreds, and sour plums. Season with salt, white sugar, and sesame oil to adjust the flavor, then pour it over the fish. Turn on the fire of the steamer fish plate and boil it until it is ready. 7. Serving The serving vessel should be a 14-inch fish-shaped steamer fish plate. 8. Quality requirements 8.1 Presentation requirements: The fish should be intact in shape. 8.2 Color: The color should

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