T/CZSPTXH 116-2020 Chaozhou Cuisine: Cooking Standards for Glass Taro Puree

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Glass Taro Puree. This document is applicable to the preparation of Chaoshan cuisine - Glass Taro Puree. Main technical content: 4. Raw material requirements 4.1 Ingredients: 500 g of raw taro (net weight), 150 g of pork belly fat, 600 g of sugar, 200 g of lard, and 200 mL of water. 4.2 Seasonings: 50 g of raw scallions. 4.3 Requirements: First, cut the taro into small pieces and steam it in a steamer for about 40 minutes until it is cooked and ready to use. Then, boil the pork belly fat until it is cooked and cut it into 6 cm x 4 cm x 0.3 cm thin slices. Marinate it with 200 g of sugar for 12 hours. Wash the scallions and set aside. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: Frying pans, large soup bowls, steamers, and pots. 6. Production process 6.1 Knife work: Place the steamed taro pieces on a cutting board and press them into a paste for use. 6.2 Cooking 6.2.1 Fry the scallions in 200 g of lard over low heat until they turn golden brown. Pour the oil into a bowl and remove the scallion residue. Add the taro puree to the pot, along with 100 mL of water and 300 g of sugar. Simmer over low heat for about 8 minutes. Add the fried scallion lard and simmer until the lard is fully absorbed by the taro puree, turning it into a paste. Serve in a bowl. 6.2.2 Boil 100 mL of water and 100 g of sugar. Soak the marinated pork belly fat in the sugar until it melts and remove it. Place a piece of pork belly fat on top of the taro puree and pour off the foam from the sugar syrup before drizzling it over the top. 7. Packaging: Use a 12-inch deep-bottomed plate. 8. Quality requirements 8.1 Appearance requirements: The white meat should be bright and transparent. 8.2 Color: White with a brown tint. 8.3 Flavor: A

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