T/CZSPTXH 123-2020 Chaoshan Cuisine: Cooking Standards for Stewing Pigeons in Clear Soup

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving method, quality requirements, and optimal consumption time for the cooking process of "Stewed Pigeon" in Chaoshan cuisine. This document is applicable to the preparation of "Stewed Pigeon" in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: Two clean pigeons, 200g of lean meat (ribs), 10g of ham slices, 500ml of stock, and 15g of wolfberry. 4.2 Seasonings: 20g of ginger, 30g of scallions, 5g of MSG, and 20g of refined salt. 4.3 Requirements: Cut off the claw tips and tail tips of the pigeons, and incise the back and belly of the pigeons. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: Medium-sized pot, steamer, colander, and frying pan. 6. Production process 6.1 Knife work: Use the back of the knife to break the pigeon's foot bones and neck bones, wash them, and put them into the pot with ginger and scallions. Blanch them in boiling water to remove blood stains, remove the ginger and scallions, and rinse them with clean water for later use. Blanch and wash the lean meat (ribs). 6.2 Cooking: Put the cleaned pigeons into the stewing pot, add stock, refined salt, ham slices, and wolfberry, and soak them in boiling water. Cover the pot and steam for about 2 hours. Remove the lean meat (ribs) and add MSG to adjust the saltiness of the soup. Serve in the stewing pot. 7. Serving: Use the stewing pot for serving. 8. Quality requirements 8.1 Presentation requirements: The soup should be clear and flavorful. 8.2 Color: Light yellow. 8.3 Flavor: The soup should be clear and flavorful. 8.4 Texture: The internal texture should be tender and smooth. 9. Optimal consumption time: It is recommended to serve the dish within 10 minutes after it is plated (see Appendix A for pictures of the dish).

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