T/CZSPTXH 013-2018 Chaoshan Cuisine: Cooking Specifications for Oil-fried Snail Balls

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking technique of oil-baked snail balls in Chaoshan cuisine. This standard applies to the preparation of oil-baked snail balls in Chaoshan cuisine. Main technical content: 7. Production process 7.1 Knife work 7.1.1 Wash the snail meat and cut it into slices about 2mm thick. After incising patterns on the surface of the meat with a knife, rinse it with clean water, squeeze out the water, and mix it with wet starch water. 8. Cooking 8.1.1 Put the minced garlic in a wok and fry until it turns golden brown. Pour it into a bowl and add broth, MSG, fish sauce, pepper powder, chili powder, sesame oil, and starch to make a sauce. 8.1.2 Heat the wok over high heat and add lard. When the temperature reaches about 120℃, put the sliced snails in to fry until they explode into balls. Pour them into a colander to drain off the lard. Then put the snail balls and sauce into the wok, stir a few times, remove the wok from the heat, and plate them. Serve with deep-fried pearl cauliflower as a side dish.

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