T/CZSPTXH 158-2021 Chaoshan Cuisine: Cooking Techniques for Longevity Noodles

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou Cuisine's Longevity Noodles. This document is applicable to the preparation of Chaozhou Cuisine's Longevity Noodles. Main technical content: 4.1 Raw materials: - Flour noodles: 500 g - Chives: 100 g - Bean sprouts: 30 g - Red chili peppers: 10 g - Wet mushrooms: 2 pieces - Cilantro leaves: 25 g 4.2 Seasonings: - Cooking oil: 1,500 mL - White sugar: 75 g - Aged vinegar: 50 mL - MSG: 3 g - Soy sauce: 20 mL - Pepper powder: 1 g 5 Cooking utensils: - Cookware: Wok and related tools. - Utensils: Cutting board, knives, soup bowls, and spoons. 6 Production process: 6.1 Knife work: - Cut chives into 5 cm sections. - Cut red chili peppers and wet mushrooms into thin strips. 6.2 Cooking: 6.2.1 Heat the wok and add oil to coat the pan. After adding a small amount of oil, sauté the mushrooms until fragrant. Add the red chili peppers and fry until well-cooked. Add the noodles and pour in 500 mL of prepared soup (containing MSG, soy sauce, and pepper powder) in two batches. Cover and simmer over low heat for about 5 minutes. Stir the noodles frequently to ensure even heating. When the soup has evaporated, add the chives and bean sprouts and stir-fry until cooked. Sprinkle with cilantro leaves. 6.2.2 Serve with 2 small dishes of white sugar and 2 small dishes of aged vinegar. 7 Packaging: Use a 12-inch round plate for serving. 8 Quality requirements: - Color: Golden yellow. - Fragrance: A pleasant chive aroma. - Flavor: Salty, sweet, sour, and spicy. - Texture: Smooth and elastic. 9 Optimal consumption time: Consume within 15 minutes after dish preparation. The serving temperature should be no lower than 65℃ (see Appendix A for dish pictures).

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