T/CZSPTXH 104(1)-2019 Chaoshan Cuisine: Cooking Techniques for Mouse Curry (Revised Edition)

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine, Mouse Curry Guo. This standard is applicable to the preparation of Chaoshan cuisine, Mouse Curry Guo. Main technical content: 4. Raw material requirements: - White-headed wort ( Mouse Curry Grass ) 25 g - Grass Gui Grass 25 g - Glutinous rice flour 500 g - Sweet filling ( taro paste or crystal filling ) 1,250 g - Red-heart sweet potato 300 g - Lard 100 mL - Fermented soybean skin ( or banana leaves ) 5 sheets - Brown sugar 150 g - Purified water 500 mL 5. Cooking utensils: - 5.1 Stove: It is recommended to use a gas stove. - 5.2 Cookware: It is recommended to use a steamer. 6. Production process: - 6.1 Wash and peel the sweet potato, then steam it on a steamer for 30 minutes until cooked. Mash the sweet potato into a paste. - 6.2 Add 500 mL of water to the white-headed wort and grass Gui grass, boil until about 250 mL remains, remove the residue, add brown sugar, and boil until the brown sugar dissolves. Add the steamed red-heart sweet potato paste and glutinous rice flour, then knead them evenly to make the Mouse Curry Guo skin. - 6.3 Cut the Mouse Curry Guo skin into pieces, each weighing about 25 g, wrap it with 25 g of sweet filling, and shape it with a mold. Place it on a fermented soybean skin ( or banana leaves ) as a base, then steam it in a steamer for 10 minutes. 7. Packaging: Use an ordinary 12-inch round dish. 8. Quality requirements: - 8.1 Appearance requirements: The dish should have a beautiful shape and a thin skin with sufficient filling. - 8.2 Color: The color should be bright gray. - 8.3 Taste: It should have a fragrant and sweet taste. - 8.4 Texture: The texture should be soft and sticky, not sticky. 9. Optimal consumption time: It is recommended that the time between the

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