T/CZSPTXH 213-2022 Chaozhou Cuisine, Fenghong Official Yin Cooking Craft Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of the "Furong Guanyin" dish in Chaoshan cuisine. This document is applicable to the preparation of the "Furong Guanyin" dish in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 40 g of bird's nest, 100 g of egg white. 4.1.2 Seasonings: 400 g of rock sugar. 4.2 Requirements: Soak the bird's nest until it becomes transparent. 5. Cooking utensils 5.1 Cooking tools: Frying pan and related tools, steamer. 5.2 Utensils: Soup bowl, soup spoon, chopsticks. 6. Production process 6.1 Place the soaked bird's nest in a large soup bowl and steam it in a steamer over medium heat for 20 minutes. 6.2 Place the egg white in a deep bowl and beat it vigorously with a chopstick into egg foam. When the bird's nest has been steamed for 20 minutes, remove the steamer lid, gently pour the egg foam onto the bird's nest, quickly cover it, and steam for 30 seconds before removing it and draining off the excess water for use. 6.3 Clean the pot, add 800 mL of boiling water and 400 g of rock sugar, and boil it into a sugar syrup. Skim off the foam. When serving, gently pour the sugar syrup around the bowl containing the bird's nest. 7. Packaging: It is recommended to use a 10-inch soup bowl for packaging. 8. Quality requirements 8.1 The color should be bright and fresh with a light egg fragrance. 8.2 The flavor should be soft, smooth, and delicious. 8.3 The taste should be clear and sweet. 8.4 The texture should be smooth and delicate. 9. Optimal consumption time: After the dish is taken out of the pan and plated, it should be consumed within 10 minutes. The optimal serving temperature is 60°C (see Appendix A for dish pictures).

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