T/MZFSCX 113-2023 Fengshun cuisine, old preserved radish grilled eel group standard

Scope

Main Technical Content: 4 Basic Requirements The raw materials, main ingredients, auxiliary ingredients, and seasonings shall comply with the provisions of GB 2762 and GB 2763 and meet the requirements of Table 1. **Table 1: Raw Material Requirements** **Type** **Requirements** **Main Ingredients** Ullari eels (1 piece) **Auxiliary Ingredients** Ginger Spring onion white part Cilantro Egg yolk Red onion Capsicum Red pepper Peeled garlic cloves **Seasonings** Cornflour Pepper powder Sesame oil Old pickle sauce MSG Chicken powder Blended oil **Utensils Requirements** It is recommended to use gas stoves for cooking. **Cooking Process** 5.2.1 Preparation Remove the mucus and internal organs from the eels and cut them into 1cm-thick pieces. Add 5g of chicken powder, 2g of MSG, 20g of egg yolk, and 10g of cornflour, along with 10g of sesame oil, and marinate for 10 minutes. Cut ginger into 2cm*3cm slices, spring onion white part into 3cm sections, and red onion into small pieces. Cut capsicum and red pepper into diamond-shaped slices and set aside. 5.2.2 Cooking Wash the wok and add an appropriate amount of oil. Heat over medium heat until the oil reaches 90°C. Fry the garlic cloves until slightly golden and remove them for draining. Add capsicum, red pepper, and spring onion white part and stir-fry for 15 seconds before removing them for draining. Heat the flat wok and add 10g of blended oil. Add the fried garlic cloves, garlic slices, and ginger slices and stir-fry over low heat for 5 minutes. Place the marinated eels in the wok, spread old pickle sauce evenly over them, cover, and simmer over low heat for 4 minutes. Finally, arrange the fried capsicum, red pepper, spring onion white part, and cilantro on top.

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