T/CZSPTXH 159-2021 Chaoshan Cuisine Birthday Fan Egg Soup Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Birthday Fan Egg Soup in Chaoshan Cuisine. This document is applicable to the preparation of Birthday Fan Egg Soup in Chaoshan Cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Dried vermicelli 120 g, eggs 12 pieces, soaked mushrooms 6 pieces, cooked pork hand 250 g, dried shrimp 10 g, scallions 15 g. 4.1.2 Seasonings: Fish sauce 6 mL, MSG 2 g, pepper powder 0.5 g, sesame oil 1 mL, salt 15 g, clear soup 750 mL. 4.2 Requirements - Soak the dried vermicelli and dried shrimp in cold water until fully hydrated (do not cut them, maintaining their long strips). 5. Cooking utensils 5.1 Cookware: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife skills - Slice the soaked mushrooms with a slanted knife into two pieces. Cut the cooked pork hand into 4 cm small pieces and cut the celery into 3 cm segments. 6.2 Cooking steps 6.2.1 Place the eggs in a pot of cold water (water level should cover the eggs) and add 15 g of salt. Bring to a boil over medium heat, then simmer for 15 minutes and remove from the heat to peel the eggs. 6.2.3 Pour the clear soup into the large soup bowl, add the eggs, soaked mushrooms, and cooked pork hand. Bring to a boil over medium heat, skim off the foam, and add the vermicelli. Pour into the large soup bowl and serve immediately. 7. Serving method Serve in a large soup bowl. 8. Quality requirements 8.1 The color should be green, white, and black in alternation. 8.2 The egg flavor should be fragrant and delicious. 8.3 The taste should be clear and fresh. 8.4 The texture of the vermicelli should be flexible and smooth, the eggs should be tender, and the pork hand should be well-cooked. 9. Optimal consumption time It is

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