T/CZSPTXH 031-2018 Chaoshan Cuisine: Cooking Process Standards for Golden Yam Puree

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of Chaozhou cuisine's Jingu Yong (a dish made from taro). This standard applies to the preparation of Chaozhou cuisine's Jingu Yong. Main technical content: 7. Production process 7.1 Preliminary processing: Place the steamed taro on a cutting board, flatten it with a knife, and roll it until it becomes a smooth paste without grains. Add 300 g of white sugar and mix well for later use. 7.2 Cooking 7.2.1 Fry the raw scallions in 200 g of lard over low heat until they turn golden brown. Pour the oil into a bowl and remove the scallions. Add the taro paste to the pot and simmer for about 20 minutes. Then add the lard from the fried scallions and simmer until the lard is completely absorbed by the taro paste, turning it into a paste-like consistency. Remove from the heat and transfer to a bowl for later use. 7.2.2 Marinate the Jingu cubes with 150 g of white sugar for 3 hours. Place them in a pot and simmer over medium heat for 15 minutes. Skim off the foam until the sugar water turns into syrup. Boil another 50 g of white sugar to make syrup for later use. 7.2.3 Place the cooked Jingu in a bowl, top it with the taro paste, steam in a steamer over high heat for about 5 minutes, then invert the bowl and drizzle with sugar syrup to serve.

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