T/CZSPTXH 127-2020 Chaoshan Cuisine - Deep-Fried Foie Gras Oyster Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving methods, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Fried Hoi Shells". This document is applicable to the preparation of Chaoshan cuisine's "Fried Hoi Shells". Main technical content: 4. Raw material requirements 4.1 Ingredients: 500 g of raw Hoi shells, 150 g of flour. 4.2 Seasonings: 2.5 g of baking powder, 1 duck egg, 75 g of sweet and sour radish, 1,000 g of lard (consumed 100 g), 0.3 g of pepper powder, 0.3 g of Sichuan pepper powder, 10 g of MSG, 5 g of refined salt, 10 g of chopped scallions, and 10 g of coriander leaves. 4.3 Requirements: Clean the Hoi shells, blanch them in boiling water, remove and drain them for later use. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Wok, spoons, colander, and large bowl. 6. Production process 6.1 Knife work: Remove the shells from the duck eggs and place them in a bowl. Add flour, baking powder, and a small amount of water to mix into a batter. 6.2 Manual preparation: Add the Hoi shells to a bowl with Sichuan pepper powder, chopped scallions, MSG, refined salt, pepper powder, and 25 g of lard and mix well for later use. 6.3 Cooking: Heat the lard in the wok to 120°C. Use a bamboo skewer to pick up and coat each Hoi shell with the batter. Fry them until they are cooked through, remove them, and fry them again to make their outer skin crispy. Serve them in a plate and garnish with sweet and sour radish and coriander leaves. Serve with 2 dishes of sweet sauce. 7. Serving: Use a 14-inch round plate. 8. Quality requirements 8.1 Presentation requirements: The shell should be crispy and the meat tender. 8.2 Color: Golden yellow. 8.3 Taste: The oyster meat should be fresh and sweet. 8.4 Texture: The outer skin should be crispy and fragrant. 9. Optimal consump

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