T/CZSPTXH 170-2021 Chaoshou Cuisine - Cooking Techniques for Baihua Zhusun

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and sensory requirements for the cooking process of Chaoshan Cuisine's "Baihua Zhusun". This document is applicable to the preparation of Chaoshan Cuisine's "Baihua Zhusun". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - 12 bamboo fungus segments (each about 6 cm long) - 250 g shrimp - 20 g pork fat 4.1.2 Seasonings: - 5 g MSG - 5 g refined salt - 1 g pepper powder - 1 mL sesame oil - 10 g celery - 1 g red chili powder - 500 mL broth - 5 g cornstarch - 1 duck egg 4.2 Requirements 4.2.1 Soak and clean the bamboo fungus. 4.2.2 Chop the celery. 4.2.3 Separate the egg white from the duck egg. 5 Cooking utensils 5.1 Cooking tools: Steam basket. 5.2 Utensils: Stir-fry spoons, colander. 5.3 Serving vessels: 14–18-inch long rectangular plates. 6 Production process T/CZSPTXH 170–202 6.1 Knife work: Remove the intestines from the shrimp and pound them into a paste. Cut the pork into 1 mm fine dices. 6.2 Manual processing 6.2.1 Mix the shrimp paste, pork dices, 3 g MSG, 3 g refined salt, pepper powder, egg white, and 2 g wet cornstarch. Stir and knead until a glutinous filling is formed. 6.2.2 Blanch the bamboo fungus in 450 mL broth, remove and press dry. 6.2.3 Stuff the bamboo fungus with the filling. 7 Serving Serve in a 14–18-inch long rectangular plate. 8 Sensory requirements 8.1 Appearance: Natural color. 8.2 Flavor: Fresh and fragrant. 8.3 Texture: Crispy on the outside and tender on the inside. 9 Best consumption time It is recommended to consume the dish within 10 minutes after it is taken out of the pan, and the serving temperature should be no less than 60 °C (see Appendix A for dish pictures).

Development Information

Related Standards