T/CZSPTXH 169-2021 The cooking process specifications for head cabbage dumplings in Chaozhou cuisine

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, sensory requirements, and optimal consumption time for the cooking process of "Daitou Cai Jiaozi" in Chaoshan cuisine. This document is applicable to the preparation of "Daitou Cai Jiaozi" in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - 1 Daitou Cai (500g) - 100g minced pork - 75g wet mushrooms - 50g dried shrimp - 250g starch flour - 250ml water - 50ml two-flavor soup - 5g cornstarch - 50ml clear oil 4.1.2 Seasonings: - 10g MSG - 10g refined salt - 0.5g pepper powder - 2ml sesame oil - 50ml lard 4.1.3 Sauce dish: - Vinegar 4.2 Requirements 4.2.1 Peel the Daitou Cai. 4.2.2 Soak the dried shrimp in water. 4.2.3 Rinse the starch flour with boiling water, knead it into a dough, and set aside for use. 5 Cooking utensils 5.1 Cooking utensils: - Steamer 5.2 Utensils: - Stir-frying spatulas - Colander - Rectangular 50cm stainless steel plate - Soup pot 5.3 Packaging utensils: 14-inch plate T/CZSPTXH 169-20226 Production process 6.1 Cut the Daitou Cai, mushrooms, and shrimp into 5mm pieces. 6.2 Blanch the Daitou Cai pieces in boiling water, pour them into a colander to drain, and press out the excess water with a stir-frying spatula. 6.3 Heat the lard in a wok, add the mushrooms and shrimp to stir-fry until fragrant, then add the Daitou Cai pieces and seasonings to stir-fry over medium heat. Add the two-flavor soup and simmer slightly. Thicken with cornstarch water to make the filling. 6.4 Divide the dough into 32 pieces, then use a rolling pin to roll out each piece into a dumpling wrapper (Φ10cm). Wrap the filling and make dumplings, placing them on a stainless steel plate coated with clear oil. 6.5 Steam the dumplings in a steamer for about 3 minutes, then remove them and arrange them in a pl

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