T/CZSPTXH 134-2020 Red-braised White Eel Cuisine in Chaozhou - cooking process specification

Scope

Scope: This document specifies the terminology and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of red-braised white eels in Chaoshan cuisine. This document is applicable to the preparation of red-braised white eels in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: - 1 white eel (about 750 g) - 15 g of mushrooms - 100 g of peeled pork stomach meat - 50 g of minced garlic - 10 g of red peppers - 5 g of ginger - 50 g of coriander 4.2 Seasonings: - 50 mL of soy sauce - 5 g of MSG - 50 g of cornstarch - 500 mL of broth - 3 g of pepper powder - 10 mL of sesame oil 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot and a steamer. 6. Production process 6.1 Preparation work 6.1.1 Wash the white eels to remove mucus and intestinal organs, and cut them into 2 cm-thick pieces horizontally. 6.1.2 Cut the red peppers into pepper corners, slice the ginger, and cut the mushrooms into triangles. Cut the pork stomach meat into diced pieces. 6.2 Cooking 6.2.1 Dip the white eel slices in soy sauce and sprinkle with flour before frying them in oil at 170°C until they turn golden brown and remove them. 6.2.2 Fry the minced garlic until golden brown and remove them. Stir-fry the pork stomach meat diced pieces, mushroom triangles, and ginger slices with red peppers, add the broth and seasonings, and simmer the white eels together over medium heat for 10 minutes (the garlic should be added after 5 minutes of simmering). Remove and set aside. 6.2.3 Use a large bowl to pick out the mushrooms and place them in the center of the bowl (with the root facing up). Arrange the white eels around the bowl, leaving a concave space in the center. Fill the concave space with the remaining white eels and other ingredients,

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