T/CZSPTXH 110-2020 Cantonese cuisine cooking process specifications for cooking rice flour and pork

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving methods, quality requirements, and optimal consumption time for the cooking process of "Steamed Pork Belly with Rice Bran" in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine's "Steamed Pork Belly with Rice Bran". Main technical content: 4. Raw material requirements 4.1 Ingredients: 400g of pork belly meat, 100g of brown rice, and 2 pieces of lotus leaves. 4.2 Seasonings: 2g of star anise, 2g of cinnamon, 5ml of cooking wine, 2g of cloves, 10ml of fermented bean curd juice, 15g of soybean paste, and 50ml of fragrant vinegar. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Stir-fry wok, steamer, frying spatula, and sieve. 6. Production process 6.1 Knife work: Cut the pork belly into 16 even pieces. Blanch the lotus leaves in boiling water, remove them, and rinse them in cold water. Cut them into 16 pieces for later use. 6.2 Manual processing: Marinate the cut pork belly pieces with cooking wine, fermented bean curd juice, and soybean paste for 1 hour. Add brown rice, cloves, star anise, and cinnamon to the stir-fry wok and stir-fry over low heat until they are crispy and thoroughly cooked. Remove them and grind them into rice bran using a sieve. 6.3 Cooking: Place the lotus leaves on a cutting board. Dip the marinated pork belly pieces in rice bran and wrap them in lotus leaves to form blocks. Place them in a steamer and steam for about 30 minutes. Remove them and remove the lotus leaves before serving. Serve with fragrant vinegar as a dipping sauce. 7. Serving: Use a 12-inch rectangular plate. 8. Quality requirements 8.1 Presentation requirements: The dish should have a rich aroma and tender meat. 8.2 Color: The meat should be slightly yellow in color. 8.3 Flavor: The dish should have a strong aroma. 8.4 Texture: The dish should be refreshing and smooth. 9

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