T/CZSPTXH 037-2018 Chaoshan Cuisine: Cooking Process Standards for Braised Chicken with Bean Paste

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, nutritional indicators, and optimal consumption time for the cooking process of Douchou Cuisine's Braised Chicken with Bean Sauce. This standard is applicable to the preparation of Douchou Cuisine's Braised Chicken with Bean Sauce. Main technical content: 6.2 Cooking 6.2.1 Crush the bean sauce grains on a cutting board with a knife, transfer them to a bowl, add MSG, Shaoxing wine, sesame paste, 10 g of ginger slices, 15 g of scallion sections, and 20 min of marinating cilantro heads. Then stuff them into the chicken's abdominal cavity. 6.2.2 Wash and dry the sand pot, spread the white meat slices on it, place a thin bamboo mat on top, and place the chicken on the bamboo mat. In another wok, stir-fry the scallion sections, ginger slices, and red chili peppers with chicken oil. Then add the broth from the side of the sand pot. Cover the pot with a wet grass paper to seal the edges, place it on the stove, and boil it over high heat. After that, simmer it over medium-low heat for about 20 minutes until it's cooked. Remove it and reserve the original juice for later use.

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