T/QLY 030-2022 Traditional Qian Cuisine Cooking Technique Specifications for Stir-Fried Chili Eggplant

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - Eggplant: 300 g - Green pepper: 200 g - Tomato: 100 g - Seasonings: - Salt: 1.5 g, meeting the requirements of GB 2721 - MSG: 0.5 g, meeting the requirements of GB/T - Chili powder: 1 g - Sugar: 1 g, meeting the requirements of GB/T - Dark vinegar: 6 ml, meeting the requirements of SB/T 10303 - Soy sauce: 4 ml, meeting the requirements of GB/T 18186 - Sesame oil: 2 ml - Seasoning ingredients: - Ginger powder: 3 g, meeting the requirements of GB/T 30383 - Garlic powder: 6 g - Scallions: 5 g - Processing water must meet the requirements of GB 5749 5. Cooking equipment and tools: - Equipment: - Charcoal stove, mixing bowl, and related equipment - Tools: - Cutting board, knives, etc. 6. Production process: - Preliminary processing: - Place green peppers, eggplant, and tomatoes on a charcoal fire or other heat source until their surfaces are charred and softened. Remove them and peel off their skins. - Shred the roasted eggplant into strips and place them in a plate. Tear the roasted green peppers into strips by hand. Cut the roasted tomatoes into chunks as needed. - Processing: - Prepare a mixing bowl and add the roasted green peppers and tomatoes. Add ginger powder, garlic powder, salt, MSG, sugar, chili powder, soy sauce, and dark vinegar. Mix well and pour over the eggplant in the plate. Sprinkle with scallions to serve. 7. Packaging: - Packaging containers: - Dipping sauce dish or small serving plate - Packaging method: - Pile them up 8. Sensory requirements: - Color: Bright and vivid, with a layered appearance - Aroma: A rich charred aroma and a fresh fragrance - Flavor: A spicy and sour taste with a unique flavor - Texture: A soft and appetizing wild dish 9. Best consumption time and temperature: - After the dish is mixed and plated, it should

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