T/CZSPTXH 131-2020 Chaozhou Cuisine: Creamy Taro Cooking Technique Specification

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Chaozhou cuisine's "Crispy Taro Mash". This document is applicable to the preparation of Chaozhou cuisine's "Crispy Taro Mash". Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: Pork belly 500g, peeled taro 400g, and 520ml of water. 4.2 Seasonings: 650g of sugar, 10ml of dark soy sauce, 10g of cornstarch, 100g of cooked pork fat, and 1000ml of edible oil (consumption 100ml). 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: It is recommended to use a steamer, wok, and clay pot. 6. Production process 6.1 Preparation work 6.1.1 Clean the pork by scraping and washing it. 6.1.2 Wash the taro and cut it into slices for later use. 6.2 Cooking 6.2.1 Place the taro slices in a steamer and cook over high heat for about 30 minutes until they are cooked. Remove them and crush them into a paste with a knife. 6.2.2 Place the pork belly in a pot of boiling water and cook over medium heat for about 40 minutes until it is tender. Remove it, prick small holes in the pork skin with an iron needle, wipe it dry with a cloth, and apply dark soy sauce for coloring. 6.2.3 Heat a wok over high heat, pour in raw oil, and fry until the oil temperature reaches about 190°C. Add the pork and cover it with a lid over medium heat until the skin turns golden brown. Remove it, drain the oil, and cut the pork into rectangles of 8cm length, 5cm width, and 1.2cm thickness. 6.2.4 Return the wok to the stove, add boiling water, and cook the pork for about 5 minutes. Remove it and rinse it with water several times until the greasiness is removed. 6.2.5 Place bamboo strips in a clay pot as a base, add 400ml of boiling water and 400g of sugar, add the pork piec

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