T/CZSPTXH 179-2021 Chaozhou cuisine and the cooking process for the process of cooking the rice cake called "Pu Ji Gua" are not in English. If you have any other questions, please feel free to ask me

Scope

Scope: This document specifies the requirements for raw materials, cooking utensils, production processes, packaging, quality standards, and the optimal consumption time for the cooking process of the Tiezigu Guo dish in Chaoshan cuisine. This document is applicable to the preparation of the Tiezigu Guo dish in Chaoshan cuisine. Main technical content: 4.1 Raw materials: 1000 g of glutinous rice flour, 400 g of Tiezigu leaves, and 800 mL of water. 4.2 Seasonings: 500 g of white sugar, 30 g of baking powder, and 8 mL of soda water (a mixture of sodium carbonate and potassium carbonate). 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer. 6. Production process: 6.1 Preparation work: 6.1.1 Wash the Tiezigu leaves, add water to a clean pot, boil it, then add soda water. Blanch the Tiezigu leaves, rinse off the alkaline taste, and blend them with 200 mL of water to make a green paste. Filter out the Tiezigu leaf residue and keep the juice for later use. 6.1.2 Place the glutinous rice flour in a bowl, mix in the baking powder, and add white sugar and Tiezigu leaf water. Stir continuously until a thick and smooth paste is formed. Let it stand for 5 to 10 minutes. 6.2 Cooking: 6.2.1 Wash and dry the peach-shaped Guo mold, and grease it with peanut oil for use. 6.2.2 Divide the paste into the greased Guo mold, filling it about 80% full. Steam it in a steamer for 20 minutes until it is cooked. Remove it and let it cool before serving. 7. Packaging: It is recommended to use a flat plate as the packaging container. 8. Quality requirements: 8.1 The dish should have a beautiful shape and even cracking. 8.2 The color should be green. 8.3 The taste should be sweet and delicious. 8.4 The texture should be soft and sweet with a chewy feel. 9. Optimal consumption time: It can be eaten hot or cold (the dish pictures are shown in Appendix A).

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