T/CZSPTXH 113-2020 Chaoshan Cuisine - Standards for the Cooking Process of Fried Tofu Fish

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Fried Tofu Fish". This document is applicable to the preparation of Chaoshan cuisine's "Fried Tofu Fish". Main technical content: 4. Raw material and auxiliary material requirements 4.1 Ingredients: Tofu fish 750 g, sweet potato flour 200 g, cornstarch 15 g, cooking oil 150 mL. 4.2 Seasonings: Fish sauce 20 mL, pepper powder 2 g, basil 2 g, scallions 10 g, egg whites 2 pcs, water 300 mL, and coriander 15 g. 4.3 Requirements: Fresh tofu fish 4-5 pieces, washed and prepared without heads or guts. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Frying pan, spoons, and large bowls. 6. Production process 6.1 Knife work: Cut each piece of tofu fish into 3 pieces, each 4 cm long. Wash and chop basil. Wash and cut scallions into pearls. 6.2 Hand preparation: Add sweet potato flour, cornstarch, 10 g of fish sauce, egg whites, basil, and scallions to a large bowl and mix with water to form a thick paste. 6.3 Cooking: Heat the frying pan over medium heat and add oil until it reaches 120 °C. Mix the tofu fish and paste, and fry each piece separately until golden brown on the outside and cooked through on the inside. After plating, serve with coriander and a sauce dish (10 g of fish sauce and pepper powder). 7. Plating: Use a 14-inch round plate. 8. Quality requirements 8.1 Appearance: The dish should have a crispy exterior and tender, smooth fish meat without falling apart. 8.2 Color: Golden yellow. 8.3 Flavor: Rich and fragrant with tender, sweet fish meat. 8.4 Texture: Crispy on the outside and tender on the inside. 9. Optimal consumption time: It is recommended to serve the dish within 3 minutes after plating (see Appendix A for dish images)

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