T/CZSPTXH 121-2020 Chaoshan Cuisine: Cooking Process Standards for Stuffed Soft-shelled Turtle with Scallions and Pepper

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving methods, quality requirements, and optimal consumption time for the cooking process of Chaozhou Cuisine - Scallion and Pepper Soft-Shelled Turtle. This document is applicable to the preparation of Chaozhou Cuisine - Scallion and Pepper Soft-Shelled Turtle. Main technical content: 4. Raw material requirements: 4.1 Ingredients: A 600g scallion-and-pepper soft-shelled turtle, a 1000g lard (actual consumption 100g), 100g pork belly, 50g garlic head meat, and 25g wet mushrooms. 4.2 Seasonings: Fine salt 6g, pepper powder 2g, sesame oil 3mL, scallion 20g, Sichuan pepper powder 2g, cooking wine 50mL, stock 50mL, and dark soy sauce 50mL. Wet starch 50g. 4.3 Requirements: Remove the back shell, head, feet, and claws of the soft-shelled turtle for later use. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Wok, colander, frying spatula, and soup bowl. 6. Production process: 6.1 Knife work: Cut the soft-shelled turtle into pieces (about 2.5cm × 3cm), and cut the pork belly into coarse chunks (about 1cm × 1cm × 1cm). Cut the mushrooms into triangles and chop the scallion for later use. 6.2 Cooking: 6.2.1 Coat the soft-shelled turtle with starch water and dark soy sauce. Fry it in hot lard (about 140°C) and remove it with a colander. 6.2.2 Heat the lard in the wok and stir-fry the garlic head, pork belly, and mushrooms together. Add the soft-shelled turtle, cooking wine, dark soy sauce, fine salt, and MSG. Simmer until cooked through, then plate it. Add the Sichuan pepper powder and chopped scallion whites and stir in pepper powder. Mix with starch water to make a thin sauce, drizzle with sesame oil, and cover the soft-shelled turtle with it. 7. Plate it in a 12-inch rectangular plate. 8. Quality requirements: 8.1 Appearance requirements: The soft-shelled turtle should be tender and have a rich aroma. 8.2 Color

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