T/CZSPTXH 091-2019 Cantonese cuisine with egg and imperial vegetable wood ear mushroom cooking process specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Egg Yolk Tea Mushroom". This standard applies to the preparation of Chaoshan cuisine's "Egg Yolk Tea Mushroom". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 300 g of fresh tea mushrooms, 4 salted duck egg yolks, and 1000 mL of oil (consuming about 40 mL). 4.1.2 Seasonings: 15 g of cornstarch, 1 g of pepper powder, 5 g of butter, 2 mL of sesame oil, 1 g of flavored salt, 5 g of scallions, and 1 g of sugar. 4.2 Requirements Prepare the fresh tea mushrooms and keep them ready for use. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowl, and spoon. 6. Production process 6.1 Knife work 6.1.1 Remove the stems of the fresh tea mushrooms. 6.1.2 Cut the scallions into about 2 mm-sized pieces. 6.2 Cooking 6.2.1 Steam the salted egg yolks until they are cooked, then crush them on a cutting board. 6.2.2 Blanch the fresh tea mushrooms in boiling water for 1 minute, remove and drain them, then dry them with a white cloth and add them to a container. Mix them with cornstarch. 6.2.3 Pour oil into the wok and heat it to 180℃ (70% heat). Add the prepared tea mushrooms and fry them over medium heat until they turn golden brown, then remove and drain the oil. 6.2.4 Add butter, scallions, salted egg yolks, pepper powder, sesame oil, and flavored salt to the wok and stir them over low heat until the tea mushrooms are coated with egg yolk and ready to serve. 7. Serving 7.1 Serving utensils: a 14-inch long round plate. 7.2 Serving method: arrange the tea mushrooms neatly on the long round plate. 8. Quality requirements 8.1 Color: golden yellow. 8.2 Fragrance: rich aroma. 8.3 Taste: rich flavor and not greasy. 8.4 Texture: fluffy and tender on t

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