T/CZCA 009-2022 Puning cai and pig trotter ring

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Mix the glutinous rice flour and wheat flour, then add 600g of drinking water to make a batter for later use. 5.2.1.2 Cut the taro into small pieces of 0.5 cm × 0.5 cm × 0.5 cm for later use. 5.2.1.3 Blanch the green beans in a pot, then rinse under cold water and set aside for later use. 5.2.1.4 Wash and drain the green garlic, then cut it into 0.5 cm pieces for later use. 5.2.2 Processing 5.2.2.1 Heat the oil in a pot to 2000g. When the oil temperature reaches 150℃, fry the cut taro pieces until they are crispy, then remove and drain the oil for later use. 5.2.2.2 Add the taro pieces, green beans, and green garlic to a bowl, season with salt and five-spice powder, and mix well to make the pork foot ring filling. 5.2.2.3 Place the special pork foot ring mold into the 150℃ hot oil pot and soak and fry for 30 seconds to coat the mold with oil and achieve a high temperature. Remove the mold and add 30g of batter, shake the mold to evenly coat the inside with the batter, then add 120g of the prepared pork foot ring filling and smooth it out. Finally, drizzle another 30g of batter and shake it evenly for later use. 5.2.2.4 Place the prepared pork foot ring raw pieces into the 150℃ oil pot and soak and fry until they are demolded. Gently flip the pork foot rings at the edge of the pot to complete the demolding, then continue to fry for 3 minutes until they are golden brown on both sides. 5.3 Plate and drain the excess oil, then arrange them on a plate for serving.

Development Information

Related Standards