T/QLY 047-2023
Specification for Cuisine Craftsmanship of Shibing Dry Pot of Beef-Guizhou Cuisine in Vogue (English Version)

Std & Spec
Standard No.
T/QLY 047-2023
Language
Chinese, Available in English version
Release Date
2023
Published By
Group Standards of the People's Republic of China
Lastest
T/QLY 047-2023
Scope
Production process 6.1 Initial processing 6.1.1 Wash the beef tenderloin and vegetables separately and cut them into strips as thick as chopsticks. 6.1.2 Wash the konjac tofu, cut it into strips, blanch it in a boiling water pot, take it out and rinse it, and control the water. 6.1.3 Cut pickled peppers, dried peppers, wild peppers, and celery into one-inch sections. 6.2 Place the frying pan on high heat, add oil to heat, stir-fry the dried chili segments, add the glutinous rice cake chili and bean paste and stir-fry until cooked; add the glutinous chili pepper, Sichuan peppercorns, pickled chili pepper segments, wild mountain pepper segments, ginger slices, Stir-fry garlic cloves and five herbs until fragrant and turn red; add shredded beef and stir-fry until cooked through, add salt, chicken essence, pepper, Sichuan pepper powder, and thirteen spices and stir-fry until the flavor is absorbed; add celery segments, stir-fry evenly, and pour in Heat red oil, put it into a hot pot lined with green cabbage shreds and konjac tofu strips, sprinkle in raw peanuts and garlic sprouts, serve and serve

T/QLY 047-2023 history

  • 2023 T/QLY 047-2023 Specification for Cuisine Craftsmanship of Shibing Dry Pot of Beef-Guizhou Cuisine in Vogue



Copyright ©2024 All Rights Reserved