T/CZSPTXH 126-2020 Chaoshan Cuisine Sand Tea Beef Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of Shacha Beef in Chaoshan Cuisine. This document is applicable to the preparation of Shacha Beef in Chaoshan Cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: Rear leg beef (or spinal meat) - 750g, Shacha sauce - 150g, lettuce - 1000g. 4.2 Seasonings: Sesame paste - 75g, cooked lard - 200g, chili oil - 30ml, broth - 1000ml. 4.3 Requirements: Wash the lettuce, dry it, and tear it off by hand for use. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: Charcoal stove, ceramic pot, and fireplace. 6. Production process 6.1 Knife work: Remove the tendons from the beef and cut it into thin slices along the grain of the beef for use. 6.2 Manual preparation: Take Shacha sauce and add sesame paste (washed and mixed with broth), lard, and chili oil. Mix them together and divide them into two portions - 4 for the sauce dish and 6 for the soup base. 6.3 Cooking: Place a hotpot on the table (or use a charcoal stove with a ceramic pot) and pour in the broth. After boiling, add MSG and Shacha sauce. When eating, use chopsticks to pick up the beef slices and put the lettuce into the boiling Shacha sauce broth to cook until it's ready. Eat while cooking. 7. Serving: Use large soup bowls and vegetable pots. 8. Quality requirements 8.1 Presentation requirements: The dish should be tender, smooth, and fragrant with a rich spicy flavor. 8.2 Color: Red-brown sauce. 8.3 Taste: Spicy and flavorful with a unique taste. 8.4 Texture: Tender and smooth. 9. Optimal consumption time: Ready to eat (see Appendix A for dish pictures).

Development Information

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