T/YCYCS 001-2023 Active Group standards

T/YCYCS 001-2023 Jingqumingcai Scallion-fried Morels

T/YCYCS 001-2023

Publish Date: 2023-07-06 Implement Date: 2023-08-06 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YCYCS 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-07-06

Implement Date: 2023-08-06

Scope

Main technical content: Soak the dried caterpillar fungus in water for about 1 hour to fully hydrate it. When it looks plump and the fungus body is full of water when touched with your hand, remove it and wash off the attached impurities. The soaking water should meet the requirements of GB 5749. Cut off the stem end of the caterpillar fungus and cut it to a length of 2 cm. Cut the scallion white to a length of 3 cm and shape it like a horseshoe. Add salad oil to the cooking pot and heat it over high heat to 150 °C. When you can see a slight smoke coming out of the pot, add the scallion sections and stir-fry until you can smell a strong scallion fragrance. Add the caterpillar fungus and stir-fry until its surface is slightly dry. Add salt and MSG to season it and continue to stir-fry until it is evenly flavored. Then take it out of the pot and serve it on a plate.