T/CZSPTXH 173-2021 Chaoshan Cuisine: Culinary Arts Standards for Abundant Harvests

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the "Five Grain Harvest" cooking techniques of Chaoshan cuisine. This document applies to the preparation of Chaoshan cuisine's "Five Grain Harvest" dishes. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Fresh squid 500 g, cuttlefish glue 150 g, water chestnut flesh 50 g, Shanghai green vegetables 5 pieces, dragon's beard 3 g, edible oil 1000 mL. 4.1.2 Seasonings: White sugar 50 g, custard powder 50 g, MSG 3 g, salt 3 g, pepper powder 0.5 g, cornstarch 120 g, eggs 2 pieces, white vinegar 5 mL, orange juice 100 mL. 4.2 Requirements 4.2.1 The fresh squid should be plump in texture. 4.2.2 Use egg whites for the eggs. 4.2.3 Cut the Shanghai green vegetables in half and shape them into a mountain-like pattern using a carving knife. 4.2.4 Mix 50 g of custard powder and 100 g of cornstarch to form a mixed powder for later use. 5 Cooking utensils 5.1 Cooking tools: Steamer, colander. T/CZSPTXH 173—20212 5.2 Utensils: Stir-frying pans, colander. 6 Production process 6.1 Knife work 6.1.1 Cut the whole fresh squid into a net-like pattern using horizontal and vertical cuts, then cut it into 10 equilateral triangles with sides approximately 8 cm long. 6.1.2 Cut the water chestnut into granules with sides approximately 1 mm long and squeeze out the water. 6.2 Stuffing and shaping 6.2.1 Add cuttlefish glue, water chestnut granules, salt, MSG, and pepper powder to the egg whites to make a filling, and divide it into 10 portions evenly. 6.2.2 Blanch the fresh squid, roll it into a cone shape, dry it with a clean cloth, and then directly stuff the filling into the fresh squid. 6.3 Cooking 6.3.1 Place the stuffed fresh squid in a steamer and steam over high heat for about 4 minutes. Remove it, cool it, and evenly coat it with the mixed powder. 6.3.2 Heat

Development Information

Related Standards