T/CZSPTXH 101(1)-2019 Cantonese cuisine cooking process specifications (revised) for Chinese chive cake

Scope

Scope: This standard specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimum consumption time for the cooking process of Chaozhou dish - Chives Guai. This standard applies to the cooking of Chaozhou dish - Chives Guai; Main technical content: 4. Raw material and auxiliary material requirements 4.1 Main ingredients: 500 g of water-milled glutinous rice flour, 600 g of chives, 150 g of pork belly, 1 egg, 125 g of corn starch, 700 mL of water. 4.2 Seasonings: 15 g of refined salt, 5 g of pepper powder, 5 g of MSG, 15 mL of sesame oil, 20 mL of fish sauce, 50 mL of aged vinegar, 10 mL of oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: It is recommended to use a steamer. 6. Production process 6.1 Knife work 6.1.1 Wash and trim the ends of the chives, and cut them into about 0.5 cm in length. 6.1.2 Peel the pork belly and cut it into 0.5 cm × 0.5 cm diced pieces. 6.2 Cooking 6.2.1 Mix the chives, pork diced pieces, and egg, add fish sauce, MSG, pepper powder, sesame oil, and 5 g of salt, and mix well to make the Chives Guai filling. 6.2.2 Put the glutinous rice flour in a steamer and cook it. Then add 10 g of refined salt, oil, and boiling water and knead it until it is soft. Roll it into a round strip and pinch it into small pieces (each piece about 20 g). Flatten it with a rolling pin into a 10 cm in diameter circle, and it becomes the Guai skin. 6.2.3 Place each piece of Guai skin in the palm of your hand, put 15 g of filling in it, and press it into a dumpling shape with your other hand. 6.2.4 Put the Chives Guai in a steamer and steam it for 10 minutes until it is done. 7. Packaging: It is recommended to use a 14-inch plate and a bowl of aged vinegar as a sauce dish. 8. Quality requirements 8.1 Appearance requirements: The skin should be thin and the filling should be sufficient. 8.2 Color: The color sho

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