T/CZSPTXH 293-2024 Chaoshan Cuisine: Cooking Process Standards for Taro Puree and Thin Rice Crust Dishes

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking process of Tofu Puree with Thin Shell Rice in Chaoshan Cuisine, as well as the optimal consumption time. This document is applicable to the preparation of Chaoshan Cuisine: Tofu Puree with Thin Shell Rice. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 100 g of thin shell rice, 500 g of peeled taro, 20 g of scallions, 5 mL of chicken oil, 100 g of lard, and 20 g of corn starch. 4.1.2 Seasonings: 15 mL of fish sauce, 6 g of MSG, 3 g of pepper powder, and 30 mL of cooking oil. 4.2 Requirements 4.2.1 Cut the taro into 1.5 cm thick slices, steam in a steamer over high heat for 20 minutes until cooked, then remove and place on a cutting board while hot to crush into a puree (no lumps). 4.2.2 Rinse the thin shell rice and add 20 mL of drinking water to mix into a wet flour paste. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Wash and cut the scallions clean and into scallion flakes. 6.2 Cooking 6.2.1 Add lard and 10 g of scallion flakes to the wok and stir over low heat until the scallion flakes turn golden brown. Remove the scallion flakes and filter out the scallion oil for later use. 6.2.2 Heat another wok and add the scallion oil, taro puree, and stir over low heat until the scallion oil is completely absorbed by the taro puree. Add the soup base and simmer over low heat until it boils. Add chicken oil, 10 mL of fish sauce, and 3 g of MSG to season, then pour into a soup bowl. 6.2.3 Heat another wok and add cooking oil. Stir in the thin shell rice until fragrant, then add the soup base, 10 g of scallion flakes, and season with fish sauce, MSG, and pepper powder. Finally, thicken w

Development Information

Related Standards