T/CZSPTXH 038-2018 Chaoshou Cuisine - Cooking Techniques for Northern Mushroom Goose Feet

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Northern Mushroom Goose Feet. This standard applies to the preparation of Chaoshan cuisine - Northern Mushroom Goose Feet. Main technical content: 7.2 Cooking 7.2.1 Blanch the goose feet in boiling water, remove them, and rinse them with cold water for later use. 7.2.2 Heat a wok and pour in lard. When the oil temperature reaches 130℃, stir-fry the goose feet over medium heat for 2 minutes, remove them, and pour out the remaining lard. Then add mushrooms and bamboo shoots to the wok and stir-fry until fragrant. Add the goose feet, pour in the broth, and simmer over medium heat for about 20 minutes until they are tender. Add MSG, refined salt, dark soy sauce, and pepper powder. Thicken the sauce with cornstarch, drizzle in sesame oil, add sliced ham, and remove from the heat to plate the dish.

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