T/CZSPTXH 079-2019 Shouchowai Cantonese stir-fried rice noodles cooking process specification

Scope

Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Fried Kway Teow. This standard applies to the preparation of Chaoshan cuisine's Fried Kway Teow. Main technical content: 1. Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Fried Kway Teow. This standard applies to the preparation of Chaoshan cuisine's Fried Kway Teow. 2. Normative references: The following documents are essential for the application of this document. For dated reference documents, only the version dated on the specified date applies to this document. For undated reference documents, the latest version (including all amendment sheets) applies to this document. 3. T/CZSPTXH 050: Basic terms of Chaoshan cuisine apply to this standard. 4. Raw material requirements: 4.1 Ingredients: - Kway Teow: 400g - Cabbage: 100g - Pork lean meat: 20g - One egg - 10g of scallion 4.2 Seasonings: - 75g of lard - 12mL of light soy sauce - 10mL of fish sauce - 5g of MSG - 2g of pepper powder - 5g of chili sauce - 3mL of sesame oil - 5g of cornstarch 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok. 6. Production process: 6.1 Knife work: - Wash and slice the pork lean meat into thin slices, about 0.2cm thick. - Wash and cut the cabbage into fine strips, about 4cm × 0.4cm. - Cut the scallion into about 3.5cm-long strips. 6.2 Cooking: - Heat the wok over high heat and add 60g of lard to grease the wok. Pour in the Kway Teow and stir-fry until it spreads out. Add the chili sauce and light soy sauce and quickly stir-fry until well mixed. Reduce the heat to medium and continue to stir-fry

Development Information

Related Standards