T/CZSPTXH 249-2023 Chaoshan Cuisine - Specification for the Cooking Process of Chaoshan Rice-Free Guo

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Chaoshan rice-free glutinous rice dumplings. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan rice-free glutinous rice dumplings. Main technical content: 4. Raw material requirements 4.1 Skin material: sweet potato flour 130g, drinking water 100ml, boiling water 200ml. 4.2 Filling: mung bean slices 100g, green garlic 15g, dried shrimp 6g, fish sauce 10ml, MSG 1g, pepper powder 0.5g, sugar 2g, lard 15g. 4.3 Auxiliary material: edible oil 100ml. 5. Cooking utensils 5.1 Stove: It is recommended to choose an induction cooker or a non-stick pan. 5.2 Cooking utensils: It is recommended to use a steamer. 6. Production process 6.1 Making filling 6.1.1 After soaking for 1 hour, remove the mung bean slices and steam them until cooked. 6.1.2 Cut the dried shrimp and green garlic into granules. Stir-fry the dried shrimp with lard until fragrant. 6.1.3 Grind the steamed mung bean slices into mung bean paste and mix with the dried shrimp and green garlic. Add fish sauce, pepper powder, MSG, and sugar to season and mix well. 6.1.4 Knead the mung bean paste into balls of the desired size (each about 15g). 6.2 Making skin 6.2.1 Pour 100ml of drinking water into 100g of sweet potato flour and dissolve it. Knead until there are no lumps. 6.2.2 Heat 200ml of drinking water in a clean pot, then turn the heat to low and gradually pour in the sweet potato flour paste while stirring until the paste thickens into a dough. 6.2.3 Pour it out onto a workbench, let it cool, sprinkle with the remaining sweet potato flour, and knead evenly. 6.3 Shaping After the glutinous rice skin cools, roll it into a long strip, cut it into small pieces of about 25g each, flatten it, and wrap it with the filling to form a round rice-free glutinous r

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