T/CZSPTXH 124-2020 Chaoshan Cuisine: White Blanching and Stir-frying Conch Cooking Technique Standards

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 "Blanching Conch" in Chaoshan cuisine. This document is applicable to the preparation of "Blanching Conch" in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: 400 g of conch meat, 30 g of cooked ham. 4.2 Seasonings: 100 mL of chicken oil, 20 mL of fish sauce, 5 g of MSG, 2 g of pepper powder, 8 mL of sesame oil, and 2 oranges. 4.3 Requirements: Clean the conch meat and set aside for use. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Stir-fry wok, colander, stir-fry spatula, and soup bowl. 6. Production process 6.1 Knife work: Cut the conch meat into 2 mm-thick slices and carve patterns on them. Cut the ham into 1 mm-thick slices. Peel the oranges, remove the flesh, and cut them into slices for use. 6.2 Manual preparation: Pour the chicken oil, fish sauce, MSG, salt, pepper powder, and sesame oil into a bowl and mix them well to form a seasoning sauce. 6.3 Cooking 6.3.1 Boil the water over high heat, blanch the conch slices until they are just cooked, remove them, and mix them with the seasoning sauce before serving them on a plate. 6.3.2 Place the ham slices on both sides of the plate and serve with orange slices. 6.3.3 Sauce dish: Provide a dish of mustard sauce and a dish of plum sauce for guests to use simultaneously. 7. Serving method: Use a 12-inch plate. 8. Quality requirements 8.1 Presentation requirements: The conch meat should be tender and crisp. 8.2 Color: Retain the original color of the conch meat. 8.3 Flavor: Have a fresh and fragrant taste. 8.4 Texture: The meat should be smooth and crisp. 9. Optimal consumption time: Consume it immediately after serving (the pictures of the dish are shown in Appendix A).

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