T/CZSPTXH 147-2020 Chaozhou Cuisine: Red Bean and Lily Pancake Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Red Bean and Lily Fried Cake in Chaoshan Cuisine. This document is applicable to the preparation of Red Bean and Lily Fried Cake in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 100 g of fresh lily, 50 g of red kidney beans, 40 g of sugar powder with nuts, 6 g of scallions, and 5 g of winter melon sugar. 4.1.2 Seasonings: 70 g of cornstarch and 800 mL of blended oil. 5. Cooking utensils 5.1 Cooking tools: Stir-fry pans and related tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Wash and drain 100 g of fresh lily and 50 g of red kidney beans, and cut the fresh lily into pieces the size of a fingernail. 6.1.2 Cut the winter melon sugar into fine pieces and chop the scallions. 6.2 Cooking 6.2.1 Add the fresh lily, red kidney beans, winter melon sugar, and scallions to the cornstarch and mix well. 6.2.2 Heat a wok over medium heat and add blended oil. When the oil reaches 160 °C, pour the hot oil into the wok and set aside. 6.2.3 Spread the flour-coated fresh lily evenly on the bottom of the wok, press it slightly to shape, and slowly pour in the hot oil to fry and shape. Remove it when it's crispy and drain the oil. 6.2.4 Cut it into 4 cm × 8 cm rectangular slices, arrange them on a plate, and sprinkle sugar powder with nuts evenly on top. 7. Serving utensils: It is recommended to use 7-inch long plates for serving. 8. Quality requirements 8.1 The color should be white with a hint of red. 8.2 The aroma and taste should be sweet and delicious. 8.3 The taste should be sweet and fragrant. 8.4 The texture should be crispy and refreshing. 9. Optimal consumption time: It is recommended that the time between dish preparation a

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