T/CZSPTXH 274-2023(1) Specifications for the Cooking Process of Chaozhou Cuisine's Suede Ball Cabbage

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking process of Chaoshan cuisine's "Xiuqiu Bai Cai". This document is applicable to the preparation of Chaoshan cuisine's "Xiuqiu Bai Cai". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: - Cabbage: 1 head (500 g) - Goose gizzard: 100 g - Chicken: 100 g - Shrimp: 100 g - Cooked bamboo shoots (meat): 100 g - Cooked ham: 50 g - Dried mushrooms: 50 g - Lotus seeds: 50 g - Salted grass: 6 strips 4.1.2 Seasonings: - Edible salt: 5 g - Broth: 150 mL - Cornstarch: 5 g - MSG: 5 g - Pepper powder: 1 g - Sesame oil: 2 mL - Edible oil: 100 mL 5. Cooking utensils 5.1 Cooking tools: - Wok - Steamer and related tools 5.2 Utensils: - Cutting board - Knife - Plate - 10-inch soup bowl 6. Production process 6.1 Cutting techniques - Slice the goose gizzard, chicken, shrimp, cooked bamboo shoots, cooked ham, and dried mushrooms into 0.5 cm-long strips. Blanch the cabbage and salted grass and set aside. 6.2 Cooking 6.2.1 Heat the wok with 80 mL of edible oil over medium heat. Stir-fry the diced ingredients until fragrant. Add broth, edible salt (4 g), MSG (4 g), and pepper powder (0.5 g). Simmer over medium-low heat for 10 minutes. Thicken with wet cornstarch and set aside. 6.2.2 Take a 10-inch soup bowl. Place 6 strips of salted grass crosswise in the bowl. Arrange the cabbage heads facing the cross points in the center. Wrap the filling layer by layer into a ball and tie with salted grass. Steam in a steamer over high heat for 10 minutes. Pour off the original juice, remove the salted grass, and cut crosswise on the surface of the Xiuqiu Bai Cai to expose it. 6.2.3 Pour the original juice into a pot, add edible salt, MSG, and pepper powder. Thicken with wet cornstarch and drizzle

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