T/CZSPTXH 033-2018 Chaoshan Cuisine: Cooking Specifications for Golden Pomegranate Shrimp Cocktail

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of "Golden Pomegranate Shrimp Balls" in Chaoshan cuisine. This standard is applicable to the preparation of "Golden Pomegranate Shrimp Balls" in Chaoshan cuisine. Main technical content: 7.2 Cooking 7.2.1 Beat the egg white into a 6-inch non-stick wok and fry into 12 round egg skins. 7.2.2 Heat the lard in the wok to 80°C, add the chopped shrimp, bamboo shoots, wet mushrooms, and minced ham, and stir-fry until fragrant. Then add seasonings to make the filling. 7.2.3 Divide the filling into 12 portions, wrap each portion in a fried egg skin to form a pomegranate shape, and tie it with a thin strip of celery. 7.2.4 Heat the lard in the wok to 120°C. Coat the pomegranate shrimp balls evenly with frying flour, fry at medium heat for 2-3 minutes until golden brown, then remove and arrange on a plate.

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