T/CZSPTXH 045-2018 Chaozhou Cuisine: Technical Specifications for Cooking Taiji Horsehoe Mud

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Taiji horse hoof mud. This standard is applicable to the preparation of Chaoshan cuisine - Taiji horse hoof mud; Main technical content: 7. Production process: - Wash the wok and add water and sugar. Bring to a boil over medium-low heat, skim off the foam, then slowly stir in the horse hoof mud while adding it to the sugar syrup. - Add a small amount of cornstarch water and mix well with a ladle. - Remove the wok from the heat and pour the mixture into a 12-inch soup bowl. - Retain about 10% of the horse hoof mud in the wok and add the remaining cornstarch water and plum juice to mix well. - Pour the mixture over the side of the horse hoof mud to form a Taiji diagram, and the dish is ready.

Development Information

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