T/CZSPTXH 157-2021 Chaozhou Cuisine Four Happiness Platter Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, decoration, quality requirements, and optimal consumption time for the cooking techniques of the "Four Happiness Platter" dish in Chaoshan cuisine. This document is applicable to the preparation of the "Four Happiness Platter" dish in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - 12 pieces of deep-fried phoenix tail shrimp - 3 pieces of pine-flower preserved eggs - 3 pieces of marinated goose feet - 12 pieces of baked sweet potatoes 4.1.2 Seasonings: - 50 mL of aged vinegar - 50 mL of orange oil - 50 mL of garlic vinegar 4.1.3 Garnishes: - 2 strips of green melon - 2 tomatoes - 2 oranges - 40 g of western cilantro - 6 carrots - 20 g of cilantro 4.2 Requirements - Prepare suitable garnishes and carving pieces in advance for the banquet theme. 5 Cooking utensils 5.1 Cooking tools: - Frying pan and related tools 5.2 Utensils: - Cutting board, knives, food carving tools, soup bowls, and spoons 6 Production process 6.1 Knife work: - Cut the green melon into double-layered slices, then unfold the front green melon slices and place another slice in the middle. Repeat this process to create four dividing stripes, dividing the 16-inch large round plate into four equal sections. Arrange the tomato and orange slices around the edges, and decorate with food carving pieces and cilantro. 6.2 Arrangement 6.2.1 Arrange 12 pieces of phoenix tail shrimp, 1 pine-flower preserved egg cut into 4 pieces, and 12 pieces of marinated goose feet in the plate. 6.2.2 Place the aged vinegar, orange oil, and garlic vinegar in two sauce dishes separately. 7 Decoration The decoration vessel should preferably be a 16-inch large round plate. 8 Quality requirements 8.1 Diverse coloration. 8.2 Diverse flavor profiles, including fragrant, salty, an

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