T/QLY 141-2022 Traditional Qian cuisine: Cuisine specifications for cooking Dushan shrimp-fermented beef

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: 300 g of lean beef. - 150 g of pork fat intestine. - 200 g of celery. - Seasonings: 150 g of shrimp sauce. - 5 g of salt, which should comply with GB 2721. - 3 g of chicken essence, which should comply with SB/T 10371. - 20 g of Sichuan pepper powder, which should comply with GB/T 30391. - 120 mL of refined rapeseed oil, which should comply with GB 1536. - 25 g of ginger powder, which should comply with GB/T 30383. - 15 g of garlic powder, which should comply with NY/T 744. - Processing water should comply with GB 5749. 5. Cooking equipment and tools: - Frying pan and related equipment. - Tools: cutting boards, knives, etc. 6. Production process: - Preliminary processing: - Clean the fresh pork fat intestine with flour, salt, and vinegar repeatedly. - Place the fat intestine in a cold water pot, boil it, remove the foam, add ginger pieces, scallion bundles, Sichuan pepper, and white wine, and cook until it is fully cooked. Remove and cool, then cut into irregular pieces. - Cut the lean beef into two thick slices (no marinating required). - Wash the celery and cut it into 1-inch sections. 7. Cooking method: - Heat the refined rapeseed oil in a wok over high heat. Add ginger powder and garlic powder to release their aroma. Add shrimp sauce and stir until it starts to bubble. Add beef slices and cooked fat intestine pieces, continue to stir until they are well seasoned. Add salt, Sichuan pepper, and chicken essence and mix well. Add celery sections and stir until they are just cooked through. Transfer to a hotpot and serve. 8. Sensory requirements: - Color: shiny and red, with a tempting appearance. - Aroma: unique shrimp sauce and rich soy sauce fragrance. - Taste: spicy and appetizing, enhancing appetite. - Texture: chewy, tender, and with a local flavo

Development Information

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