T/MZFSCX 121-2023 Fengshun cuisine: Group standard for steaming crab with preserved radish soup

Scope

Main Technical Content: 4 Basic Requirements Raw materials must comply with GB 2762 and GB 2763 and meet the requirements of Table 1. **Table 1: Raw Material Requirements** **Type** **Requirements** **Main Ingredients** **Crab Paste** GB 2733 **Pork Lean Meat** GB 2707 **Side Ingredients** **Old Pickles Sauce** GB 2714 **Egg White** GB 2749 **Steamed Fish Sauce** GB/T 18186 **Oyster Sauce** GB/T 21999 **Salad Oil** GB 2716 **Cornstarch** GB 31637 **Blended Oil** GB 2716 **Salt** GB 2721 **MSG** GB/T 8967 **Drinking Water** GB 5749 **Utensils Requirements** It is recommended to use gas stoves for cooking. **Vessels Requirements** It is recommended to use steam cabinets. **Cooking Process** 5.2.1 Preparation The recommended quantities of raw materials, side ingredients, and seasonings for cooking Fengshun Cuisine's **Steamed Crab with Old Pickles** are shown in Table 2. **Table 2: Raw Materials** **Type** **Quantity/g/ml** **Main Ingredients** **Crab Paste** 1 crab (about 350g) **Pork Lean Meat** 250g **Side Ingredients** **Old Pickles Sauce** 25g **Egg White** 30g **Seasonings** **Steamed Fish Sauce** 15g **Oyster Sauce** 10g **Salad Oil** 30g **Cornstarch** 3g **Blended Oil** 20g **Salt** 2g **MSG** 3g **Drinking Water** 10g **Note 1**: The recommended quantities are suggested based on cooking experience and can be adjusted according to taste. **Note 2**: See Appendix A for the product images of the dish. 5.2.2 Processing Arrange the marinated pork slices in a dish, then top with the crab paste (see the finished product image). Evenly spread the remaining Old Pickles Sauce over the crab pieces and place them in a steamer. Steam for 8 minutes, remove, and drizzle with Steamed Fish Sauce. Wash the wok, heat the blended oil to 150°C, and pour it evenly over the crab meat. Plate the dish and serve immediately. 6. Consumpti

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