T/CZSPTXH 153-2021 Chaoshou Cuisine - Stir-fried Pork Liver with Green Onions Cooking Process Specification

Scope

Scope: This document specifies the terminology and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of "Green Onion Stir-Fried Pork Liver" in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine's "Green Onion Stir-Fried Pork Liver". Main technical content: 4.1 Raw materials: Pork liver 300g, green onion 100g. 4.2 Seasonings: Soy sauce 5mL, brown sugar 2g, salt 2g, cooking oil 50mL. 4.3 Sauce: A small dish of brown sugar. 5. Cooking utensils: 5.1 Cooking tools: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knife, soup bowl, and spoon. 6. Production process: 6.1 Knife work: Cut the pork liver into 3mm-thick slices, and wash and cut the green onion into 4cm-long sections. 6.2 Cooking: T/CZSPTXH 153—20212 6.2.1 Add 1g of salt and 10mL of cooking oil to the pork liver and marinate for 10 minutes. Heat the wok, add cooking oil, and fry over medium heat until the oil temperature reaches 120℃. Remove the pork liver from the oil. 6.2.2 Add the pork liver to the wok, stir evenly, add 20mL of water, salt, and brown sugar, and stir in the green onion sections until they are cooked. Transfer them to a bowl and serve. 7. Packaging: Use a 6-inch soup bowl for packaging. 8. Quality requirements: 8.1 Color: Interlaced green and brown colors with a variety of hues. 8.2 Aroma: A strong onion fragrance. 8.3 Flavor: A salty and savory taste with freshness. 8.4 Texture: A tender and smooth texture. 9. Optimal consumption time: After the dish is removed from the wok and plated, it can be eaten either cold or hot (see Appendix A for dish pictures).

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