T/CZSPTXH 105-2020 Chaozhou Cuisine: Crystal Bag Cooking Technique Specification

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Xian Tian Crystal Dumplings in Chaoshan cuisine. This document is applicable to the preparation of Xian Tian Crystal Dumplings in Chaoshan cuisine. Main technical content: 4. Raw material requirements: 4.1 Dough material: 500 g of starch flour, 500 mL of boiling water, and 5 g of salt. 4.2 Salty filling: 250 g of dried mung bean slices, 10 g of refined salt, 50 g of wet mushrooms, 50 g of dried shrimp, 10 g of MSG, 5 g of pepper powder, and 10 mL of sesame oil. 4.3 Sweet filling: sweet fillings (such as lotus paste, red bean paste, mung bean paste, taro paste, etc.) 500 g. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer. 6. Production process: 6.1 Soak the mung bean slices in water for 3 hours, rinse and drain them, then steam them in a steamer for 30 minutes until they are cooked. 6.2 Cut the mushrooms into 0.5 cm × 0.5 cm fine pieces, stir-fry them with the dried shrimp until fragrant, then add the seasonings (5 g of refined salt, wet mushrooms, dried shrimp, MSG, pepper powder, and sesame oil) and mix them well to make the salty filling. 6.3 Place the starch flour on a workbench, add 5 g of salt, and slowly pour in boiling water. Mix it with a scraper until the dough skin is even, then knead it with your hands until the dough skin is smooth, and the degree of maturity is 80%. 6.4 Take 20 g of each dough skin and roll it into a diameter of 8 cm filling skin with a rolling pin. Place it in the palm of your hand, add 20 g of (salty/sweet) filling, lift the filling around the dough skin, and pinch it into a crystal ball to make (salty/sweet) crystal dumplings. 6.5 Place the salty and sweet crystal dumplings in a steamer and steam them for 5 minutes until they are ready to eat. 7. Pa

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