T/CZSPTXH 141-2020 Chaoshou Cuisine: Stir-fried Broccoli with Radish Cake Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of "ChaoZhou Cuisine - Stir-fried Rapini with Radish Cake". This document is applicable to the preparation of ChaoZhou Cuisine - Stir-fried Rapini with Radish Cake. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 300 g of rapini, 300 g of radish cake, 10 g of red chili peppers. 4.1.2 Seasonings: 4 mL of fish sauce, 3 g of MSG, 0.5 g of pepper powder, 1 mL of sesame oil, 3 g of cornstarch, 50 mL of lard, and 50 mL of chicken broth. 600 mL of cooking oil. 4.2 Requirements The radish cake must be steamed until cooked through. 5. Cooking utensils 5.1 Cookware: Stir-fry pan and associated tools. 5.2 Utensils: Cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife skills 6.1.1 Cut the red chili peppers into shreds and the rapini into 5 cm-long diagonal slices. 6.1.2 Cut the radish cake into 2 cm×2 cm×6 cm pieces. 6.2 Cooking 6.2.1 Fry the radish cake in oil heated to 170 °C until it turns golden brown (with a crispy crust). 6.2.2 Heat a wok and add lard. Stir-fry the rapini and red chili peppers until well-mixed. Add chicken broth, fish sauce, MSG, pepper powder, and sesame oil to season. Thicken the sauce with cornstarch water and add the fried radish cake. Stir-fry until well-mixed and serve on a plate. 7. Serving Serve in a 14-inch fish dish. 8. Quality requirements 8.1 Color: Green and golden hues interspersed. 8.2 Aroma: Fresh and appetizing. 8.3 Taste: Salty and fragrant. 8.4 Texture: Crispy, tender, and soft. 9. Optimal consumption time It is recommended to consume the dish within 15 minutes after it is removed from the heat, and the serving temperature should be no lower than 60 °C (see Appendix A for dish pictures).

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