T/QLY 225-2024 Active Group standards

T/QLY 225-2024 Traditional Qian cuisine: Stewed tofu with local chicken

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/QLY 225-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean the native rooster and cut the chicken into blocks measuring 4 cm × 4 cm. 6.1.2 Clean the internal organs and cut them into slices or segments. 6.1.3 Cut the sour soup tofu into thick domino-shaped slices. 6.1.4 Wash the green cili peppers and cut them into granules. Wash the garlic chives and cut them into horse-ear-shaped segments. 6.2 Processing Heat the wok over high heat and add cooking oil. Stir-fry the chopped chicken pieces until they turn white. Add the green cili pepper granules, ginger slices, garlic cloves, and fresh Sichuan peppercorns to stir-fry until fragrant. Pour in the fresh soup and add the tofu slices. Season with salt and pepper and simmer slowly until the flavors are well-absorbed. When the sauce has dried up, remove from the heat, transfer to the hotpot, and serve immediately.