T/CZSPTXH 270-2023 Chaoshan Cuisine: Culinary Standards for Seven-Colored Pomegranate Balls

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Seven-Colored Pomegranate Balls" in Chaoshan cuisine. This document is applicable to the preparation of "Seven-Colored Pomegranate Balls" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 250g of glutinous rice, 6 egg whites, 15g of celery stalks, 100ml of stock, 10g of cornstarch, 1.5g of cooked ham mince, and 50g of pork belly. 4.1.2 Seasonings: 1g of table salt, 8g of scallions, 1g of pepper powder, 3g of MSG, and 70ml of cooking oil. 4.2 Requirements 4.2.1 Wash and drain the glutinous rice. 4.2.2 Blanch the celery stalks in boiling water and shred them into small strips. 5. Cooking utensils 5.1 Cookware: frying pans, steaming pans, and related tools, with a diameter of 16cm. 5.2 Utensils: cutting boards, knives, spoons, and ladles. 6. Production process 1T/CZSPTXH 270—2023 6.1 Preparation work 6.1.1 Add 8g of cornstarch and 20ml of drinking water to the egg whites and mix well. 6.1.2 Heat the frying pan over low heat, wipe the pan with pork belly, then pour in 20g of egg whites and rotate the pan to spread the egg whites evenly on the bottom. Flip and fry until golden brown to prepare a total of 12 egg pancakes. 6.2 Cooking 6.2.1 Pour 50ml of cooking oil into the hot pan, add scallions, and stir-fry the glutinous rice over medium heat, seasoning with 0.8g of pepper powder and 2g of MSG. 6.2.2 Take an egg pancake, spoon in a tablespoon of glutinous rice, wrap it, and tie it into a pomegranate shape with celery strips, making a total of 12 pomegranate balls. 6.2.3 Steam the pomegranate balls in a steamer for 3 minutes and remove them. 6.2.4 Heat the stock, add table salt and 0.2g of pepper powder, MSG, and thicken with wet cornstarch. Add sesame oil to the filling and drizzle i

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