T/CZSPTXH 176-2021 Chaoshan Cuisine: Cooking Techniques for Chicken Cage Dumplings

Scope

Scope: This document specifies the raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chicken Cage Dumplings in Chaoshan Cuisine. This document is applicable to the preparation of Chicken Cage Dumplings in Chaoshan Cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Skin material: 80 g of starch, 20 g of flour, and 130 mL of water. 4.1.2 Filling: 100 g of lean pork, 100 g of fresh shrimp meat, 30 g of fatty pork, 20 g of wet mushrooms, 30 g of cooked bamboo shoots, 3 g of refined salt, 10 g of lard, 3 g of MSG, 25 g of cooked crab roe, and 5 mL of sesame oil, and 0.5 g of pepper powder. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer. 6. Production process 6.1 Preparation 6.1.1 After mixing 80 g of starch with 15 g of flour and sieving them, pour boiling water into the mixture and stir well. Cover and steam for 5 minutes, then knead until smooth to make dumpling skins. Cover with a white cloth and set aside. 6.1.2 Cut the lean pork, fresh shrimp meat, fatty pork, and cooked bamboo shoots into fine pieces. First, add 1 g of refined salt and 1 g of MSG to the lean pork and shrimp to make a paste, then add the fatty pork pieces, cooked bamboo shoots pieces, mushroom pieces, pepper powder, and 2 g of salt and 2 g of MSG and mix well. Finally, add 5 g of flour and mix well. 6.2 Cooking 6.2.1 Divide the cooked starch skins into 24 pieces and flatten them into thin round pieces with a rolling pin. Pack each piece with filling and shape them into chicken cage dumplings. 6.2.2 Place the cooked crab roe on the top of the chicken cage dumplings and place them on a stainless steel steamer tray that has been coated with oil. Steam over medium heat for 6 minutes to complete. 7. Packaging 7.1 Packaging containers: It is recommended to use 12-inch roun

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