T/CZSPTXH 187-2021 Chaoshan Cuisine - Cooking Process Standards for Clear-Fire Stir-Fry Soup

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Cuisine's Minglu Shihui Soup. This document is applicable to the preparation of Chaoshan Cuisine's Minglu Shihui Soup. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - Chinese cabbage: 300 g - Wet straw mushrooms: 30 g - Fish fillet: 25 g - Dried large squid: 25 g - Squid balls: 10 pieces (about 150 g) - Pork belly: 50 g - Oil-soaked dried tofu segments: 50 g - Carrots: 25 g - Celery: 10 g 4.1.2 Seasonings: - Fine salt: 2 g - MSG: 2 g - Pepper powder: 0.5 g - Sesame oil: 1 mL - Fish sauce: 10 mL - Broth: 1000 mL 5. Cooking utensils 5.1 Cooking tools: - Wok and related tools. 5.2 Utensils: - Cutting board, knife, and a set of Minglu cauldrons. 6. Production process 6.1 Knife work T/CZSPTXH 187–20212 6.1.1 Cut Chinese cabbage into even-sized florets. 6.1.2 Cut pork belly into approximately 3 cm × 5 cm slices with a thickness of 2 mm. 6.1.3 Cut large dried squid into approximately 3 cm × 5 cm slices with a thickness of 1 mm. Cut fish fillet into 2 cm × 2 cm rhombus-shaped pieces. 6.1.4 Cut ginger into 2 cm × 2 cm rhombus-shaped slices with a thickness of 1 mm, carve bamboo flowers on carrots and cut them into slices, and cut celery into 3 cm segments. 6.2 Cooking 6.2.1 Blanch the Chinese cabbage, squid balls, and oil-soaked dried tofu segments in boiling water, remove and rinse under cold water. 6.2.2 Stir-fry the wet straw mushrooms and large dried squid slices with fish fillet, ginger slices, and carrot flowers until fragrant. 6.2.3 Heat a wok over medium heat, pour in broth, add large dried squid, squid balls, and pork belly, stir in ginger slices and carrot flowers, skim off foam, add blanched ingredients, season with fine salt and fish sauc

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