T/CZSPTXH 115-2020 Chaozhou Cuisine: Stir-fried Large Prawn Cooking Process Specification

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 "Stir-fried Daming Shrimp" in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine "Stir-fried Daming Shrimp". Main technical content: 4. Raw material requirements 4.1 Ingredients: 400 g of Daming shrimp meat, 250 g of chives, 15 g of wet mushrooms, 6 slices of bamboo flowers, and 1,000 g of lard (with a consumption of 100 g). 4.2 Seasonings: 3 g of pepper powder, 2 mL of sesame oil, 10 mL of Shaoxing wine, 50 g of wet starch, 3 g of MSG, 30 mL of fish sauce, and 50 mL of broth. 4.3 Requirements: Wash the shrimp and chives and set aside for use. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Stir-fry wok, stir-fry spatula, soup bowl, and colander. 6. Production process 6.1 Knife work: Slice the shrimp on the back (about one-third of the shrimp body in depth) and remove the shrimp intestines. Cut the chives into sections and the mushrooms into slices. 6.2 Manual preparation: Coat the shrimp meat with starch water and place it in a bowl. In another bowl, mix MSG, pepper powder, fish sauce, Shaoxing wine, sesame oil, and broth with starch water to make a sauce. 6.3 Cooking: Heat the wok with lard. When the oil temperature reaches 190 °C, stir-fry the shrimp until they are cooked through, then remove them with a colander and add a small amount of lard to the wok. Stir-fry the mushrooms, chives, and bamboo flowers until fragrant. Add the shrimp back to the wok, pour in the sauce, toss a few times, and quickly remove from the heat to serve. 7. Serving: Use a 14-inch rectangular plate. 8. Quality requirements 8.1 Presentation requirements: The shrimp should be evenly curled with firm meat. 8.2 Color: Yellow and red interspersed, with an attractive appearance. 8.3 Flavor: The chiv

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