T/CZSPTXH 248-2023 The cooking process specifications for "Chaozhou cuisine - Steamed Fish Fillet with Stuffing" are: "Chaozhou cuisine - Steamed Fish Fillet with Stuffing"

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Brewed Money White Eel". This document is applicable to the preparation of Chaoshan cuisine's "Brewed Money White Eel". Main technical content: 4. Raw material and auxiliary requirements 4.1 Raw materials: - One eel (about 1,000 g) - 150 g of pork fat - 20 g of cooked ham - 50 g of wet mushrooms - 50 g of minced garlic - 1 egg - 200 g of fresh shrimp - 50 g of white fat - 100 g of bamboo shoots - 20 g of ginger - 20 g of scallions - 1 red chili pepper - 2 strips of saltwater grass - 50 g of cornstarch - 500 mL of stock soup 4.2 Seasonings: - 8 g of table salt - 4 g of MSG - 1 g of pepper powder - 2 mL of sesame oil - 10 mL of Shaoxing wine - 10 mL of soy sauce - 2 dishes of sweet sauce - 2,500 mL of edible oil (consumption: 100 mL) 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer and a wok. 6. Production process 6.1 Preparation 1T/CZSPTXH 248—2023 6.1.1 Cut off the head and tail of the garlic cloves and fry them until golden brown. 6.1.2 Wash the ginger and scallions and set aside. 6.2 Knife work 6.2.1 Slaughter the eel, remove the mucus, open the abdomen to remove the internal organs, cut off the head and tail, remove the bones, wash it, and slice it on both sides with a knife. Add ginger, scallions, and 5 g of salt and 5 mL of Shaoxing wine to marinate for 5 minutes, then remove the ginger and scallions. 6.2.2 Mince the shrimp, add MSG, salt, and pepper powder, and beat it into shrimp paste. Add 5 g of cornstarch and egg white to mix into a filling. 6.2.3 Cut the white fat into 0.5*0.5 cm strips, the ham into 0.5*0.5 cm strips, and the red chili pepper into shreds. 6.2.4

Development Information

Related Standards