T/CZSPTXH 274-2023 Chaoshou Cuisine: Cooking Process Standards for Sphinx Cabbage

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Shuangqiu Bai Cai in Chaoshan cuisine. This document is applicable to the preparation of Shuangqiu Bai Cai in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1 head of cabbage (500g), goose gizzard (100g), chicken (100g), shrimp (100g), cooked bamboo shoots (100g), cooked ham (50g), wet mushrooms (50g), lotus seeds (50g), and salted seaweed (6 strips). 4.1.2 Seasonings: 5g of edible salt, 150ml of stock, 5g of cornstarch, 5g of MSG, 1g of pepper powder, 2ml of sesame oil, and 100ml of cooking oil. 5. Cooking utensils 5.1 Cooking tools: wok, steamer, and related tools. 5.2 Utensils: cutting board, knife, plate, and 10-inch soup bowl. 6. Production process 6.1 Knife skills T/CZSPTXH 274-2023 requires cutting goose gizzard, chicken, shrimp, cooked bamboo shoots, cooked ham, and wet mushrooms into 0.5cm-sized pieces. Blanch the cabbage and salted seaweed and set aside. 6.2 Cooking 6.2.1 Heat the wok with 80ml of cooking oil over medium heat. Stir-fry the diced ingredients until fragrant, then add stock, 4g of edible salt, 4g of MSG, and 0.5g of pepper powder. Simmer over medium-low heat for 10 minutes before thickening with wet cornstarch and removing from the heat. 6.2.2 Take a 10-inch soup bowl. Place 6 strips of salted seaweed crosswise, arrange the cabbage heads at the cross points, place the filling in the center, and wrap the cabbage layer by layer into a ball. Tie it with salted seaweed and steam in a steamer for 10 minutes. Pour off the original juice, remove the salted seaweed, and cut crosswise on the surface of the Shuangqiu Bai Cai to reveal it. 6.2.3 Pour the original juice into the wok, add edible salt, MSG, and pepper powder, thicken with wet cornstarch, and dri

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