T/CZSPTXH 023-2018 Chaoshan Cuisine - Deep-fried Shrimp with Puff Pastry Cooking Process Standards

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 Fried Fulong Shrimp in Chaoshan cuisine. This standard is applicable to the preparation of Fried Fulong Shrimp in Chaoshan cuisine. Main technical content: 7.1 Prepare the shrimp: Remove the head and shell, slice open the back of the shrimp with a knife, remove the shrimp intestines, wash and drain the water, then marinate with ginger, scallions, MSG, refined salt, Shaoxing wine, and Sichuan pepper powder. 7.2 Add duck eggs to water, then mix in flour and baking powder, and stir well for later use. 7.3 Pour oil into the wok, heat the oil to 120℃ over medium heat, and dip each shrimp in the egg batter. Fry the shrimp in the oil wok for about 1 minute, then remove and fry again until they turn golden brown. Finally, arrange them on a plate for serving.

Development Information

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