T/CZSPTXH 135-2020 Chaoshan Cuisine - Cooking Process Standards for Pocket-Stuffed White Eels

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving method, and quality requirements for the cooking process of "Hopao White Eel" in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine "Hopao White Eel". Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: - Clean white eel: 600 g - Pork ribs: 150 g - Skinned pork belly: 100 g - Peeled sauerkraut leaves: 300 g - Wet mushrooms: 150 g - Ginger: 10 g - Local celery: 80 g - Broth 1000 mL 4.2 Seasonings: - Shaoxing wine: 20 mL - MSG: 8 g - Fine salt: 5 g - Pepper powder: 2 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 Preparation 6.1.1 Cut ginger, pork belly, and mushrooms into strips and set aside. 6.1.2 Remove the head and leaves from celery, wash it, and blanch it for 50 g to be used later. Cut 30 g into celery balls for later use. 6.1.3 Remove the bones from the slaughtered white eel and cut it into segments (2 cm × 6 cm each). Cut the pork ribs into segments (3 cm each). Wash the sauerkraut leaves and set aside. 6.2 Cooking 6.2.1 Blanch the white eel in boiling water with Shaoxing wine until cooked, then remove and rinse under cold water. 6.2.2 Use sauerkraut leaves to wrap the white eel segments one by one with ginger strips, pork belly strips, and mushroom strips in a "day" shape. Tie them with blanched celery stalks. 6.2.3 Rinse the pork ribs with boiling water, then add them to the steamer with the wrapped white eel. Add fine salt, MSG, and broth. Steam for about 20 minutes over high heat, then remove. 6.2.4 When serving, remove the oil foam and sprinkle with pepper powder and celery balls. 7. Serving method Serving utensils: Large steamer. 8. Quality requirements 8.1 Pres

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