T/QLY 020-2022 Traditional Qian cuisine: cooking technique specifications for sour soup and pan-crispy three fresh dishes

Scope

Main Technical Content: 4. Raw materials and requirements: - 75 g of rice crisps. - 50 g of oil-soaked tendons. - 10 quail eggs. - 15 g of dried mushrooms. - 30 g of lettuce. - 30 g of cured ham. - 35 mL of red sour sauce (must comply with GB 2721 standards). - 2 g of salt (must comply with GB/T 8967 standards). - 3 g of chicken bouillon. - 1 g of pepper powder. - 3 mL of starch solution. - 2 mL of Sichuan pepper oil. - 300 mL of fresh soup. - 5 g of ginger slices. - 8 g of scallion sections. - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Cooking utensils (wok and related equipment). - Cutting tools (cutting boards, knives, etc.). 6. Production process: - Pre-processing: - Soak the oil-soaked tendons in warm water to remove oil and soften them, then drain and cut into 3 cm-long pieces. - Boil quail eggs in salted water for 8 minutes until cooked, remove and cool under running water. Peel the eggs. - Soak dried mushrooms in warm water until softened, rinse and drain. Remove the stems and slice diagonally. - Peel and slice lettuce and cured ham. - Slice ginger and scallions into sections. - Cooking: - Heat a wok over high heat and add water. Blanch the tendon slices, mushroom slices, quail eggs, lettuce slices, and ham slices together, then remove and rinse under cold water and drain the oil. - Heat 35 mL of oil in the wok and sauté the ginger slices and scallion sections until fragrant. Add the red sour sauce and stir until the sour flavor comes out. Pour in fresh soup and boil until the impurities are removed. Add the blanched tendon slices, mushroom slices, quail eggs, lettuce slices, and ham slices. Season with salt, MSG, and chicken bouillon and simmer until the flavors are well combined. Thicken with a light starch solution and drizzle with Sichuan pepper oil. Remove

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