T/CZSPTXH 022-2018 The cooking process specifications for fried chicken-tail shrimp in Chaozhou cuisine

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of fried prawn tails in Chaoshan cuisine. This standard is applicable to the preparation of fried prawn tails in Chaoshan cuisine. Main technical content: 7.1 Peel the prawns and leave the tails. Wash them, cut open the prawns in the middle with a knife, remove the prawn intestines, then gently tap them with a knife and make a few cuts (about one-third of the thickness of the prawn meat). Place them in a plate and marinate with ginger, scallions, Shaoxing wine, MSG, refined salt, and Sichuan pepper powder. 7.2 Add eggs to a suitable amount of water and flour to mix into a batter. 7.3 When the lard in the wok is heated to 100°C to 120°C, dip the prawns one by one into the batter, hold the prawn tails with your hands, and fry them in the oil wok until they are cooked through, then remove them. 7.4 Heat the lard in the wok to 120°C to 150°C, pour the prawns into the oil wok and fry them again, making the batter crispy.

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