T/CZSPTXH 004-2018 Pearl Dumpling Soup with Pork Ribs Noodles (Noodles) Cooking Process Specification in Chaozhou Cuisine

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, preparation process, plating, quality requirements, nutritional indicators, and optimal consumption time for the cooking process of Chaoshan cuisine - pork kway teow (soup). This standard applies to the preparation of Chaoshan cuisine - pork kway teow (soup); Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 50 g of lean pork, 200 g of kway teow, 200 mL of pork bone soup, 2 g of celery, and 40 g of lettuce (or 2 g of winter melon shreds). 4.1.2 Seasonings: 10 mL of fish sauce (with 8 mL of winter melon shreds), 0.5 g of MSG, 0.1 g of pepper powder, 1 mL of garlic oil, and 0.5 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 diameter steel pot. 6. Preparation process 6.1 Knife work 6.1.1 Cut the pork into 0.2 cm thick slices. 6.1.2 Cut the kway teow into 0.8 cm wide strips. 6.1.3 Cut the celery into 4 mm-sized beads. 6.2 Cooking method 6.2.1 Method of adding winter melon 6.2.1.1 Place MSG, 8 mL of fish sauce, and celery beads at the bottom of the bowl and set aside. 6.2.1.2 Blanch the kway teow in boiling water, remove and place in the bowl. 6.2.1.3 Blanch the pork in pork bone soup until just cooked, remove and place on the kway teow. 6.2.2 Method of adding lettuce 6.2.2.1 Place MSG, 10 mL of fish sauce, and celery beads at the bottom of the bowl and set aside. 6.2.2.2 Blanch the kway teow in boiling water, remove and place in the bowl. 6.2.2.3 Blanch the lettuce in boiling water, remove and place in the bowl. 6.2.2.4 Blanch the pork in beef bone soup until just cooked, remove and place on the kway teow. 7. Plating 7.1 Plating utensils: It is recommended to use a 6-inch round bowl (15 cm). 8. Quality requirements 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: The color should be elegant and pure. 8.3 Flavor: The flavor

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