T/CZSPTXH 073-2018 Chaoshan Cuisine Rolling, Frying and Cooking Techniques Specification

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking techniques of Chaoshan cuisine's "rolled and fried dishes". This standard applies to the preparation of Chaoshan cuisine's rolled and fried dishes. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 250 g of glutinous rice, 2 pieces of dried pork skin. 4.1.2 Auxiliary materials: 50 g of wet mushrooms, 20 g of dried shrimp, 100 g of pork belly, 50 g of chestnuts, 50 g of lotus seeds, 50 g of celery, 200 g of lard. 4.1.3 Seasonings: 15 mL of light soy sauce, 100 g of sugar (for marinating), 15 mL of fish sauce, 5 g of pepper powder, 5 g of MSG, 50 mL of red soy sauce. 4.2 Stove: It is recommended to use a gas stove. 4.3 Cooking utensils: It is recommended to use a 32 cm diameter steel pot. 5. Production process 5.1 Preparation work 5.1.1 After washing the glutinous rice and soaking it for 120 minutes, steam it until cooked and set aside for use. 5.1.2 Marinate the pork belly with light soy sauce and sugar until ready for use. 5.2 Knife work 5.2.1 Cut the wet mushrooms, dried shrimp, pork belly, chestnuts, lotus seeds, and celery into small pieces for use. 5.3 Cooking 5.3.1 Stir-fry the small-piece ingredients in 5.2.1 until fragrant and seasoned, then mix them with the glutinous rice and celery beads to form the filling. 5.3.2 Take a piece of dried pork skin, cover it with a damp cloth to soften it, place the prepared glutinous rice on it, and roll it into a 2 cm to 3 cm diameter long roll. Steam it in a steamer over medium heat for about 3 minutes, then it's ready. 5.3.3 When serving, you can also fry it slightly in a pan and cut it into about 3 cm pieces. 5.3.4 Serve with 50 mL of red soy sauce (for dipping). 6. Serving utensils: It is recommended to use plates. 7. Quality requirements 7.

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