T/GDXNCX 009-2021 Hakka Cuisine Xingning Fried Rotten Roll Cooking Process Specification

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials - Main ingredients: Pork forequarter meat 500g, tofu skin 1 sheet (cut into 300mm*250mm) - Seasonings: Fine salt 2g, soy sauce 5g, egg 1, mushrooms 20g, onion 50g, potato starch 100g, peanut oil 1000g. - Garnish: Cilantro 3g. 4.2 Requirements - The main ingredients, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2716, GB 2721, GB 2749, GB 2762, GB 2763, GB/T 22106, GB 1886, and NY/T 875. - Processing water shall comply with the provisions of GB 5749. 5 Cooking utensils 5.1 Cooking tools: Frying pan and related tools. 5.2 Utensils: Cutting board, knives. 6 Production process 6.1 Stuffing preparation and assembly - Wash and peel the pork forequarter meat, then cut it into small pieces on a cutting board. - Soak the mushrooms in water and cut them into small pieces. - Cut the pork pieces, mushroom pieces, and scallions into small pieces and mix with fine salt and Weijixian soy sauce. Add the egg and potato starch and mix again. Stir in one direction to form a resilient stuffing. - Place the stuffing on the edge of the tofu skin and arrange it in a line. Roll it into a 3cm-diameter flat cylinder, then cut the rolled tofu into 2cm-long pieces (use a sharp knife and cut quickly, otherwise the cut surface will be uneven and cause the tofu skin and stuffing to loosen). 6.2 Cooking - Heat 1000g of peanut oil in a wok until it reaches 60% heat. Fry the rolled tofu until it turns golden brown. Drain and arrange on a plate. Garnish with cilantro and serve.

Development Information

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