T/CZSPTXH 237-2023 Chaozhou Cuisine: Culinary Specifications for Cooking Peony Tofu

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Mudan Tofu in Chaoshan cuisine. This document applies to the preparation of Mudan Tofu in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 6 pieces of tender tofu (each weighing 300g), 6 heads of Shanghai green cabbage, 5g of crab roe, and 50g of carrot strips. 4.1.2 Seasonings: 3g of edible salt, 2g of MSG, and 1g of peppercorns. 4.2 Requirements 4.2.1 Remove the chicken breast from the chicken and rinse it clean, then prepare it as chicken mince for later use. 4.2.2 Prepare the broth: Blanch and wash the chicken bones, pork ribs, and pork tendons, then add 1500ml of water and 1g of peppercorns. Simmer them in a steamer for 1 hour to make the broth. Finally, filter the broth with the chicken mince to achieve a clear color. 4.2.3 Insert carrot strips into the center of the Shanghai green cabbage, blanch and cool them for later use. 5 Cooking utensils 5.1 Cooking utensils: frying pan, steamer, and related tools. 5.2 Utensils: food carving knife, stainless steel basin, 6-inch stewing pot, and soup spoon. 1T/CZSPTXH 237—20236 Production process 6.1 Carving Mudan Tofu should be carved in clear water. Take a piece of tender tofu with a length and width of 8cm and a height of 3cm. Use a hand knife to carve a 1cm-thick cylinder in the center of it, with a depth of about 1cm. First, determine the center of the flower. Carve the bottom into a 15-degree angle with a hand knife, and use a carving knife to remove the excess waste material on the outside, leaving about half the length of the entire flower. Gently remove the waste material. Repeat this process to carve out the center of the flower. Use a shaking knife to remove the excess waste material on the outer

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