T/CZSPTXH 096-2019, Specification for the Cooking Process of Fried Eggplant with Teppanyaki Sauce in Chaozhou Cuisine

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of "Teppanyaki Eggplant" in Chaoshan cuisine. This standard applies to the preparation of Chaoshan cuisine "Teppanyaki Eggplant". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 2 purple eggplants (500g each), 50g pork, 50g shrimp paste, 4g fried fish fillet powder, 5g mushrooms, 5g garlic head, 1 duck egg white, 50g cornstarch, and 4g scallions. 4.1.2 Seasonings: 30mL sauce, 4mL sake, 10mL mirin, 15mL sushi soy sauce, 10mL char siu sauce, 20mL honey, 1mL chili oil, 100mL broth, 2g salt, and 2g pepper powder. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, iron plate, round plate, and chopsticks. 6. Production process 6.1 Knife work 6.1.1 Cut a slit on one side of the eggplant with a knife (for stuffing meat filling). 6.1.2 Chop the mushrooms, garlic head, and half of the scallions into minced form, and cut the other half of the scallions into scallion heads (pearls). 6.1.3 Mince the pork. 6.1.4 Prepare shrimp paste: Remove the intestines from the shrimp, squeeze out the water, and pound it into shrimp paste. Add half of the duck egg white and mix it in the same direction until it forms a paste. 6.1.5 Mince the fried fish fillet. 6.2 Cooking 6.2.1 Prepare the meat filling: Mix the pork mince, shrimp paste, fried fish fillet mince, mushroom mince, garlic mince, salt, and pepper powder together to form a filling. 6.2.2 Stuff the prepared meat filling into the slit of the eggplant, spread it evenly, sprinkle with 45g cornstarch, and fry the eggplant in heated oil at 180°C for about 5 minutes until it is cooked through. Remove it from the oil. 6.2.3 Sauce preparation: Add sauce, sake, mirin, sushi soy sauce, char siu sauce, honey, and chili oil to the pan an

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