T/CZSPTXH 271-2023 Chaoshan Cuisine - Cooking Process Standards for Clear Money Shrimp

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 "Qingjinqian Shrimp" in Chaoshan cuisine. This document is applicable to the preparation of "Qingjinqian Shrimp" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 500 g of fresh shrimp meat. 4.1.2 Seasonings: 1 egg white, 12 dried mushrooms (100 g), 10 g of ginger, 10 g of scallions, 10 mL of cooking wine, 5 g of edible salt, 2 g of cornstarch, 15 g of cooked ham, and 50 g of cooked lard. 5. Cooking utensils 5.1 Cookware: Stir-fry pans and related tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Slice the shrimp meat from the back, leaving the middle intact, and remove the shrimp veins for later use. 6.1.2 Cut the cooked ham into 1 cm×1 cm square slices. 1T/CZSPTXH 271-2023 6.2 Cooking 6.2.1 Take 12 shrimp pieces and marinate them with cooking wine, ginger, and scallions for 5 minutes. 6.2.2 Crush the remaining shrimp into shrimp paste and add 1 g of edible salt to mix well. 6.2.3 Heat a wok with 40 g of cooked lard and sauté the mushrooms over medium heat. Remove and cool them before coating them with cornstarch. 6.2.4 Divide the shrimp paste into 12 portions and wrap them around the mushrooms. Top with sliced shrimp and ham and arrange them into a money-shaped pattern before steaming for 5 minutes and removing them. 6.2.5 Heat a wok with lard, soup, and 1 g of edible salt and MSG. Stir well and add cornstarch to thicken the sauce. Pour the sauce over the shrimp and serve immediately. 7. Packaging The serving dish should preferably be a 14-inch round plate. 8. Quality requirements 8.1 Presentation requirements: The dish should resemble a money shape. 8.2 Color: Red with a

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