T/MZFSCX 003-2021 Hakka Cuisine Eight Town Bitter Bamboo Stew Cooking Process Standards

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Fresh bitter bamboo shoots: 800 grams Pork belly with skin: 250 grams Pickles: 300 grams 4.1.2 Seasonings Lard: 100 grams MSG: 1 gram Chicken powder: 3 grams 4.2 Requirements 4.2.1 Raw materials and seasonings shall comply with the provisions of GB 2707, GB 2762, GB 2763, GB/T 8967, and SB/T 10415. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Local pork and local pickles shall be selected. 5 Cooking utensils 5.1 Cooking tools: wok, clay pot, and related tools. 5.2 Utensils: cutting board, knives, etc. 6 Production process 6.1 Knife work and initial processing 6.1.1 Wash the fresh bitter bamboo shoots and cut off the older parts at the head, leaving the younger parts. Tear them into small strips and cut them to 5 cm in length. Blanch them in boiling water for 10 minutes and remove them for later use. 6.1.2 Wash and cut the pork belly into pieces for later use. 6.1.3 Remove the head of the pickles and tear them into small strips about 5 cm long. Soak them in water for 15 minutes, rinse them, and drain them for later use. 6.2 Cooking Heat the lard in a wok and stir-fry the pork belly until it turns golden brown on both sides. Add the pickles and stir-fry until they become soft. Add the bitter bamboo shoots and boiling water and bring it to a boil. Transfer it to a clay pot and simmer over medium heat for 30 minutes until the pork belly is tender. Add MSG and chicken powder and simmer for another 5 minutes. 7 Plating 7.1 Plating utensils: clay pot 7.2 Plating method: Serve the dish directly in the clay pot after it is cooked. 8 Quality requirements 8.1 Color: The bamboo shoots should be golden in color, and the soup should be clear. 8.2 Fragrance: The fragrance of the bamboo shoots and pickles should blend together, with a fresh and rich aroma. 8.3 Taste: The bitter bamboo shoots should have a cri

Development Information

Related Standards