T/CZSPTXH 251-2023 Chaoshou Cuisine; Cooking Process Standards for Chaoshou Yougu

Scope

Scope: This document specifies the terms and definitions, raw materials and auxiliary materials requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Chaoshan Oil Guo. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan Oil Guo. Main technical content: 4. Raw materials and auxiliary materials requirements 4.1 Skin material: 350 g glutinous rice flour, 20 g brown sugar, 200 mL warm water (70°C), and 20 mL cooking oil. 4.2 Filling material: peeled taro (200 g), scallions (10 g), 60 g white sugar, and 60 mL peanut oil. 4.3 Auxiliary materials: approximately 1500 mL cooking oil (with an oil consumption of approximately 50 mL). 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove or an induction cooker. 5.2 Cookware: It is recommended to use non-stick pots and steamers. 6. Production process 6.1 Making filling 6.1.1 Wash the taro and cut it into 0.5 cm-thick slices. Steam it in a steamer over high heat for 12 minutes until it is cooked. 6.1.2 Wash and cut the scallions. Heat the peanut oil and add the scallions to fry into scallion oil for later use. 6.1.3 Crush the steamed taro into a paste, add the scallion oil and white sugar, and stir over low heat until it forms a clumped paste, which becomes the taro paste filling. 6.1.4 Knead the taro paste filling into balls of 20 g each and set aside for later use. 6.2 Making skin 6.2.1 Add 20 g brown sugar to 200 mL warm water (70°C) and stir until it melts. Add 300 g glutinous rice flour and knead into a dough. Divide the dough into 50 g pieces and roll into round glutinous rice dough pieces for later use. 6.2.2 Boil water in a pot until it reaches a boil. Add the glutinous rice dough pieces and stir occasionally during the boiling process. When the dough pieces float to the surface and are fully cooked, remove them with a colander and drain the water. 6.2.3 Place the cooked gl

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