T/CZSPTXH 142-2020 Chaozhou Cuisine: Crispy Fried Autumn Melon Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking process of Chaoshan cuisine's "Xiangsu Qiugu Lao". This document is applicable to the preparation of Chaoshan cuisine's "Xiangsu Qiugu Lao". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 350 g of Qiugu, 40 g of candied fruit powder, 6 g of scallions, and 5 g of winter melon sugar. 4.1.2 Seasonings: 70 g of cornstarch and 800 mL of blended oil. 4.2 Requirements 4.2.1 Peel and wash the Qiugu. 4.2.2 Candied fruit powder (roasted white sesame seeds: black sesame seeds: peanuts: cashews: white sugar powder = 1:1:1:1:3). 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Cut the Qiugu into thick strips measuring 0.3 cm × 0.3 cm × 6 cm. 6.1.2 Cut the winter melon sugar into fine strips, and chop the scallions into flakes. 6.1.3 Add the Qiugu, winter melon sugar, and scallion flakes to the cornstarch and mix well. 6.2 Cooking 6.2.1 Heat the wok and add blended oil. Heat over medium heat to 160°C. Pour the hot oil into the wok and set aside. 6.2.2 Spread the flour-coated Qiugu strips evenly on the bottom of the wok, press them slightly to shape, and slowly pour in the hot oil to fry and shape. 6.2.3 Raise the oil temperature to 160°C, add the fried Qiugu, and remove them when they are crispy. Drain the oil. 6.2.4 Cut them into 4 cm × 8 cm rectangular pieces and serve with candied fruit powder. 7. Serving Serve in 7-inch long plates. 8. Quality requirements 8.1 Color: Emerald green. 8.2 Fragrance: Sweet and fragrant. 8.3 Taste: Sweet, crispy, and soft. 8.4 Texture: Crispy and tender. 9. Best consumption time After the dish is removed from the wok and plated, it should b

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