T/CZSPTXH 042-2018 Chaoshan Cuisine: Cooking Techniques for Qingzui Bamboo Flute Dishes

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Qingzu Bamboo Fungus". This standard applies to the preparation of Chaoshan cuisine's "Qingzu Bamboo Fungus". Main technical content: 7.1 After lifting the bamboo fungus out and squeezing out the water, arrange them one by one, cut off the heads and tails with a knife (long ones can be cut into two sections), and put them into a stewing pot. Add chicken oil and refined salt. 7.2 Slice the pork belly thinly, gently crush the chicken shells, blanch them, rinse them, and cover them on top of the bamboo fungus. 7.3 Add the broth to the stewing pot, put it into a steamer, and simmer for 30 minutes. After removing it, remove the meat and chicken shells on top, add MSG, sprinkle with pepper powder, and add celery balls to finish.

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