T/CZSPTXH 088-2019 Chaoshan Cuisine: Cooking Techniques of Tai Chi Protecting the Country Cuisine

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking techniques of Chaoshan cuisine - Tai Chi Protective State Cuisine, as well as the optimal consumption time. This standard applies to the preparation of Chaoshan cuisine - Tai Chi Protective State Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 500 g of tender sweet potato leaves, 15 g of dried grass mushrooms, 5 g of minced cooked ham, 100 g of lard, 100 g of lean meat, 50 g of chicken breast, and 2 g of baking soda. 4.1.2 Seasonings: 10 g of refined salt, 3 g of MSG, 0.5 g of pepper powder, 1 mL of sesame oil, 10 g of cornstarch, 20 mL of chicken oil, and 750 mL of broth. 4.2 Requirements 4.2.1 Remove the stems from the sweet potato leaves and wash them one by one. 4.2.2 Soak the dried grass mushrooms in water after removing their stems. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Slice the lean meat. 6.1.2 Blanch the sweet potato leaves in boiling water with 2 g of baking soda added for 1 minute (to maintain their green-yellow color), remove and rinse with water to remove the alkaline taste, then squeeze out the water and mince the leaves into a paste using a straight knife method. 6.1.3 Mix the chicken breast into a paste using a juicer. 6.1.4 Soak and rinse the dried grass mushrooms, squeeze out the water, and mince them into powder. 6.2 Cooking 6.2.1 Add the grass mushroom powder to 15 mL of chicken oil and 150 mL of broth, season with 2 g of refined salt and 1 g of MSG, and add the lean meat. Steam in a steamer for 30 minutes, remove the lean meat, and discard it. 6.2.2 Heat a wok over medium-low heat, add 80 g of lard, stir-fry the sweet potato leaves until fragrant, then add 400 mL of broth

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