T/CZSPTXH 071-2018 Chaoshan Cuisine: Oyster Omelette Cooking Technique Specifications

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, preparation process, serving methods, quality requirements, and optimal consumption time for the cooking process of "Oyster Omelette", a specialty of Chaoshan cuisine. This standard applies to the preparation of Chaoshan cuisine "Oyster Omelette". Main technical content: 4. Requirements for raw and auxiliary materials 4.1 Raw materials: 250 g of fresh oysters, 75 g of sweet potato flour. 4.2 Auxiliary materials: 2 duck eggs, 20 g of scallions. 4.2.1 Seasonings: 150 g of cooked lard, 1 g of MSG, 10 mL of fish sauce, 1 g of pepper powder, and 15 g of coriander. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookingware: It is recommended to use a Φ 32 cm flat frying wok. 6. Preparation process 6.1 Preparation work: First, rinse the fresh oysters with clean water. Mix the oyster paste (the ratio of flour to water is about 1:3) with scallions and MSG to form a paste for later use. 6.2 Cooking: 6.2.1 Heat the flat wok over high heat, add a small amount of lard, then pour the oyster paste into the wok and fry it slowly until it sets. Pour the beaten egg mixture onto the surface, continue to add lard, flip it over, and fry until it is crispy and golden on both sides. Then transfer it to a plate and sprinkle with coriander leaves. 6.2.2 Mix the fish sauce and pepper powder to make a sauce. 7. Serving methods Serve in a 14-inch round plate. 8. Quality requirements 8.1 Appearance requirements: The dish should have a round shape and consistent thickness. 8.2 Color: The color should be golden. 8.3 Flavor: It should have a rich and fragrant flavor. 8.4 Texture: It should be crispy on the outside and tender on the inside. 9. Optimal consumption time It is recommended that the time between the dish being plated and consumption should not exceed 5 minutes, and the serving temperature should be 60 °C.

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