T/CZSPTXH 240-2023 Chaozhou Cuisine - Cooking Techniques for Golden Sail Silver Snow Fish

Scope

Scope: This document specifies the terminology and definitions, raw material requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of "Gold Sail Silver Snow Fish" in Chaoshan cuisine. This document is applicable to the preparation of "Gold Sail Silver Snow Fish" in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: 500g silver snow fish, 150g scallions, 50g ginger. 4.2 Seasonings: 3g table salt, 3g MSG, 5ml brandy, and 2000ml cooking oil. 4.3 Dipping sauce: 50g salad dressing. 5. Cooking utensils 5.1 Pots and tools: wok and related tools. 5.2 Utensils: cutting board and knives. 5.3 Other tools: 1 bamboo net (40cm×40cm) and 4 bamboo skewers (20cm long). 1T/CZSPTXH 240—20236 Production process 6.1 Knife work 6.1.1 Cut the silver snow fish into 10 rectangular pieces, each weighing about 50g. 6.1.2 Cut the scallions and remove 50g of the white part. Cut the scallion leaves into 30-cm-long pieces. 6.1.3 Slice the ginger. 6.1.4 Mix the scallion white, ginger slices, table salt, MSG, brandy, and 50ml water to make a marinade. 6.2 Cooking 6.2.1 Marinate the silver snow fish pieces in the marinade for 15 minutes. 6.2.2 Fold a bamboo net and place a layer of scallion leaves on it. Arrange the 10 silver snow fish pieces on top, then cover with another layer of scallion leaves. Tie the bamboo net with three long bamboo skewers on all sides. 6.2.3 Heat the wok with cooking oil and fry the bamboo net with silver snow fish until the scallion leaves turn brown. Remove and drain the oil. 7. Plating 7.1 Remove the three bamboo skewers and open the bamboo net with one bamboo skewer. Serve with salad dressing. 7.2 The plating vessel should be a 16-inch square tray. 8. Quality requirements 8.1 Color: The scallions should be brown and the fish meat should be snow-white. 8.2 Fragrance: The scallion fragrance should be rich. 8.3 Texture: The meat should be tender

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