T/CZSPTXH 266-2023 Chaozhou cuisine oil-pan cooked flower skin craft specifications

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Oil-Soaked Skin Flower" in Chaoshan cuisine. This document is applicable to the preparation of "Oil-Soaked Skin Flower" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 300g pork skin, 50g pearl flower leaves, 10g red chili peppers, 10g mushrooms, 10g celery, and 15g minced garlic. 4.1.2 Seasonings: 15mL fish sauce, 20g salt, 3g MSG, 0.5g pepper powder, 2mL sesame oil, 100mL broth, and 3g cornstarch. 4.1.3 Processing of pork skin: Remove residual pork hair and wash the pork skin. Marinate it in saltwater (20g salt and 500mL drinking water) for 20 minutes, then cut it into 8cm×4cm strips. Boil the pork skin in medium-heat boiling water for about 5 minutes until it becomes transparent and set aside for use. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, and serving plates. 6. Production process 6.1 Knife work 6.1.1 Cut minced garlic, red chili peppers, mushrooms, and celery. 6.1.2 Incise pork skin with a wheat-shaped pattern and set aside for use. 6.1.3 Take a bowl and mix MSG, pepper powder, sesame oil, fish sauce, cornstarch, red chili peppers, celery, and broth to make a sauce and set aside. 6.2 Cooking 6.2.1 Blanch the pork skin in boiling water for 5 seconds to set its shape, then remove and drain. 6.2.2 Add minced garlic and mushrooms to 50mL cooking oil and stir-fry until golden brown. Remove and drain the oil, then transfer to the sauce bowl. 6.2.3 Heat the wok over medium heat and pour in cooking oil. When the oil temperature reaches 160℃, add the pork skin and fry until cooked. Drain the oil and pour the remaining oil into the wok. Add the pork skin and sauce and quickly toss a few times. Serve on a plate and accom

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