T/CZSPTXH 029-2018 Chaozhou Cuisine: Cooking Process Standards for Thick Mushroom and Mustard Greens

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of "Thick Mushroom Mustard" in Chaoshan cuisine. This standard applies to the preparation of "Thick Mushroom Mustard" in Chaoshan cuisine. Main technical content: 7. Production process 7.1 Soak and blanch the chopped mustard greens in boiling water, add soda ash (to maintain the green color of the mustard greens), remove and rinse with water to remove the alkali taste, then peel off the outer skin of the mustard greens. 7.2 Dry the flower mushrooms, stir-fry them with chicken oil in a wok until fragrant, then add broth and simmer until cooked. Set aside for later use. Stir-fry the pork belly and coarse bones until fragrant, then pour in Shaoxing wine. 7.3 Heat the lard in a wok, stir-fry the mustard greens until they are fully cooked, remove and place them in a pot (with bamboo strips at the bottom). Cover the mustard greens with the pork belly and coarse bones, add broth and salt, and simmer for 30 minutes over low heat. Add the flower mushrooms and simmer for another 10 minutes. 7.4 Remove the pork belly and coarse bones, pour off the original broth, arrange the mustard greens in a bowl, place the mushrooms around the edges of the bowl, arrange the ham slices on top of the mustard greens, then pour in the original broth, add MSG, pepper powder, and sesame oil, mix with starch water (about 10% starch), and mix well with chicken oil. Pour over the mustard greens and serve.

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