T/CZSPTXH 011-2018 Chaozhou Cuisine: Cooking Process Standards for Jade Pillow Cabbage

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plate arrangement, cooking methods, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Jade Pillow Cabbage". This standard is applicable to the preparation of Chaoshan cuisine's "Jade Pillow Cabbage". Main technical content: 6. Production process 6.1 Cut shrimp, lean meat, and white meat into small pieces with an edge length of about 1 mm each. 6.2 Cut the cabbage into pieces about 15 cm long and 12 cm wide, dividing them into 10 pieces. 6.3 Add shrimp, lean meat, and white meat to minced ham, refined salt, MSG, egg white, and pepper powder to mix into a filling, dividing it into 10 portions for later use. 6.4 Place the cabbage on a cutting board, add one portion of the filling, and wrap it into a pillow-shaped package about 8 cm long, sealing the opening with flour. 6.5 Cut the red chili peppers into thin strips about 1 mm wide. 7. Plate arrangement 7.1 Use a 16-inch round plate for serving. 7.2 Serve the "Jade Pillow Cabbage" in two rows. 8. Cooking 8.1 Steam the "Jade Pillow Cabbage" in a 100℃ steamer for 6 minutes, then remove it and place the red chili peppers horizontally in the middle of the "Jade Pillow Cabbage". 8.2 Add the original juice to the pot, add soup stock, refined salt, MSG, and sesame oil to thicken the sauce, and pour it over the dish to serve.

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