T/CZSPTXH 222-2022 Active Group standards

T/CZSPTXH 222-2022 Chaozhou Cuisine: Stir-fried Eel with Water Spinach (Hollow Spinach) Cooking Standards and Procedures

T/CZSPTXH 222-2022

Publish Date: 2022-09-22 Implement Date: 2022-09-22 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/CZSPTXH 222-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-22

Implement Date: 2022-09-22

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of stir-fried eel with water spinach (Chinese chives) in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine stir-fried eel with water spinach. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 500 g of eel, 400 g of water spinach (Chinese chives), 10 g of red chili peppers, and 30 g of garlic heads. 4.1.2 Seasonings: 10 mL of fish sauce, 2 g of MSG, 1 mL of sesame oil, 8 g of cornstarch, 120 g of cooked lard, and 50 mL of broth. 5. Cooking utensils 5.1 Cookingware: Stir-fry pans and related tools. 5.2 Utensils: Cutting boards, knives, and plates. 6. Production process 6.1 Knife skills T/CZSPTXH 222—202226 6.1.1 Use a knife to make diagonal incisions on the eel meat and then remove the head and tail, cutting it into 4 cm-long pieces. 6.1.2 Cut the red chili peppers into strips and crush the garlic heads. 6.2 Cooking 6.2.1 Add the eel to 5 mL of fish sauce and 2 g of wet cornstarch to marinate. Mix the fish sauce, MSG, pepper powder, sesame oil, and 6 g of cornstarch with the broth to make a sauce. 6.2.2 Heat the wok over medium heat and add 120 g of lard. When the oil temperature reaches 150 °C, stir-fry the eel until it is 80% cooked and remove it, draining the oil. 6.2.3 Keep the remaining oil in the wok and sauté the garlic heads over medium heat until they turn golden brown. Add the red chili peppers and water spinach (Chinese chives) and stir-fry for 1 minute. Add 50 mL of water and sauté for another minute until the eel is fully cooked. Then add the sauce and quickly stir-fry until well combined and serve. 7. Serving methods Serve in a 14-inch oval plate. 8. Quality requirements 8.1 The color of the dish should be green and the fish should be yellowish brown.