T/CZSPTXH 086-2019, Chaozhou Cuisine Night Rice Cooking Technique Specification

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Chaoshan cuisine's "Xiaomi". This standard applies to the preparation of Chaoshan cuisine's "Xiaomi". **Main Technical Content:** **1 Scope** This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Chaoshan cuisine's "Xiaomi". This standard applies to the preparation of Chaoshan cuisine's "Xiaomi". **2 Normative References** The following documents are essential for the application of this document. For dated references, only the version on the specified date applies to this document. For undated references, the latest version (including all amendment sheets) applies to this document. - T/CZSPTXH 050: Basic Terms of Chaoshan Cuisine **3 Terms and Definitions** The terms and definitions defined in T/CZSPTXH 050 apply to this standard. **4 Raw Materials and Requirements** 4.1 Raw Materials 4.1.1 Raw materials: - Bamboo shoots (500 g) - Wet mushrooms (50 g) - Dried shrimp (50 g) - Pork tenderloin (50 g) - Pork belly (75 g) - Fish fillet powder (8 g) - Xiaomi skin (Φ8.5 cm) (50 sheets) 4.1.2 Seasonings: - Salt (20 g) - MSG (8 g) - Pepper powder (15 g) - Garlic oil (30 mL) 4.1.3 Sauce dish: - Vinegar (15 mL) **5 Cooking Utensils** 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok and a steamer. **6 Production Process** 6.1 Knife work 6.1.1 Cut the bamboo shoots, wet mushrooms, and dried shrimp into fine granules. 6.1.2 Cut the pork belly into fine dices and mince the pork tenderloin into paste. 6.2 Cooking 6.2.1 Blanch the bamboo shoots until cooked, drain, heat oil in a clean wok, sauté the mushrooms and shrimp, then stir-fry the bamboo shoots until well-mixed. Season and stir-fry

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