T/CZSPTXH 155-2021 Chaozhou Cuisine: Cooking Process Standards for Eight Treasures Sweet Sticky Rice

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 Eight Treasure Sweet Glutinous Rice in Chaoshan Cuisine. This document is applicable to the preparation of Eight Treasure Sweet Glutinous Rice in Chaoshan Cuisine. Main technical content: 4.1 Raw materials: Glutinous rice 300g, lotus paste 50g, sugar melon slices 25g, persimmon slices 25g, roasted peanut kernels 25g, tangerine slices 25g, roasted lotus seeds 25g, red dates 20g, roasted white sesame seeds 15g, starch 5g, and pork net oil 100g. 4.2 Seasonings: White sugar 180g, scallion oil 15g. 5. Cooking utensils 5.1 Cooking tools: Steamer, frying pan, and related tools. 5.2 Utensils: Cutting board, knife, soup bowl, and spoon. 6. Production process 6.1 Cutting techniques: After cutting the sugar melon slices, persimmon slices, and tangerine slices into thin strips, separate half of each into fine granules. Cut the peanut kernels into small pieces. 6.2 Cooking procedures 6.2.1 Wash and soak the glutinous rice for 20 minutes. Place it in a bowl and add about 150ml of water. Steam it in a steamer over medium heat for 20 minutes until cooked. Remove it and set aside for use. Prepare sugar oil with 60g of sugar, and then soak the lotus seeds and red dates in the sugar oil for use. 6.2.2 Add 60g of white sugar to the glutinous rice. Then mix in the finely chopped sugar melon slices, persimmon slices, tangerine slices, scallion oil, and roasted peanut kernels into the hot rice and mix well. Set aside for use. 6.2.3 Wash and drain the pork net oil, spread it out in a large bowl, and make a round bowl in the center with lotus paste. Surround it with lotus seeds and then arrange the sugar melon slices, tangerine slices, and persimmon slices around it. Place the prepared glutinous rice on top, fold the pork net oil around the bowl, and steam it for 10 minute

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