T/CZSPTXH 297-2024 Chaozhou Cuisine: Cooking Specifications for Crispy Fried Egg Yolk

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Crispy Egg Yolk" in Chaoshan cuisine. This document is applicable to the preparation of "Crispy Egg Yolk" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 12 cooked eggs, 150g of thin pancake skin, 150g of flour, 1 egg. 4.1.2 Seasonings: 200g of white sugar, 30g of cornstarch, 3g of aluminum-free baking powder, 1g of salt, and 1000mL of cooking oil (actual consumption: 100mL). 4.2 Requirements 4.2.1 Remove the shell and albumen from the cooked eggs, and place the intact egg yolks in a bowl containing 5g of dry cornstarch. Coat them evenly with the cornstarch. 4.3 Preparation of crispy batter: 150g of flour, 25g of cornstarch, 3g of baking powder, 1g of salt, 20mL of cooking oil, 100mL of water, and 1 egg. 5. Cooking utensils 5.1 Cookware: steamer, frying pan, and related tools. 5.2 Utensils: cutting board and knives. 6. Production process 6.1 Knife work: Cut the thin pancake skin into 50mm × 3mm strips and set aside. 6.2 Cooking: 6.2.1 Wash the frying pan and add cooking oil. Heat the oil over medium heat to 160°C. Fry the thin pancake skin until it turns crispy and golden, then remove and cool. 6.2.2 When the oil temperature reaches 150°C, remove from the heat or turn down the heat. Dip the egg yolks coated with dry flour one by one into the crispy batter and fry until they take shape. Then fry them again at 180°C until they turn golden, remove, and drain the oil. 6.2.3 Add white sugar and 100mL of water to the cleaned frying pan. Heat over low heat until the syrup turns amber in color. Quickly add the fried egg yolks to the syrup to coat them, then evenly coat them with the crispy pancake skin strips and arrange them on a plate. 7. Packaging: Use a 12-inch round plate as the

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