T/CZSPTXH 256-2023 Chaozhou Cuisine: Cube Tofu Cooking Process Specification

Scope

Scope: This document specifies the terminology and definitions, raw and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Cuisine's "Chess Piece Tofu". This document is applicable to the preparation of Chaoshan Cuisine's "Chess Piece Tofu". Main technical content: 4. Raw and auxiliary material requirements 4.1 Raw materials: - Old tofu: 750 g - White fat pork: 100 g - Dried fish flakes: 15 g - Fresh shrimp: 100 g - Ham: 20 g - Ham flakes: 5 g - Wet mushrooms: 100 g - Egg whites: 2 pieces - Broth: 200 mL - Saltwater grass: 4 pieces 4.2 Seasonings: - MSG: 5 g - Fine salt: 5 g - Wet starch: 35 g 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer and a frying pan. 6. Production process 6.1 Preparation - T/CZSPTXH 256-2023 6.1.1 After steaming the tofu, remove the surface skin and press it into a fine paste on a cutting board. Place it in a bamboo sieve to drain the water and mix with egg whites. 6.1.2 Use a knife to pound the fresh shrimp into a paste. 6.1.3 Soak the saltwater grass in hot water until it softens. 6.2 Cutting techniques - Cut the white fat pork into minced pieces and add the minced fish, shrimp paste, and ham flakes. Mix with 4 g of MSG and 4 g of fine salt. - Spread half of the tofu paste on a clean white cloth, place the shrimp paste mixture on top, and roll into a 3 cm-diameter cylinder. Tie the ends with saltwater grass and secure the middle with string. 6.3 Cooking 6.3.1 Place the tied tofu strips in a steamer and steam for 8 minutes until cooked. Remove them, peel off the white cloth, and cut them into 3 cm-high chess-shaped pieces for use. 6.3.2 Heat the broth in a clean pot, add the prepared chess-shaped tofu, mushrooms, and 1 g of MSG and 1 g of salt. Simmer over low heat for about 15 minute

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