T/CZSPTXH 078-2018 Chaoshan Cuisine - Cooking Specifications for Fried Sand Taro

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou dish "Fan Sha Taro". This standard applies to the preparation of Chaozhou dish "Fan Sha Taro". Main technical content: 4. Raw materials and requirements 4.1 Raw materials: Taro (about 1,000 g of net material), scallions 20 g, white sugar 500 g, and white vinegar 10 mL. 4.2 Requirements: The taro should have a loose and powdery texture. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 38 cm-diameter wok. 6. Production process 6.1 Preparation work 6.1.1 The taro should be peeled and washed first, then cut into 2 cm × 2 cm × 6 cm strips and rinsed with water to remove the starch on the surface of the taro. 6.1.2 Cut the scallions into scallion beads. 6.1.3 Prepare a syrup by mixing white sugar with water in a 3:1 ratio. 6.2 Cooking 6.2.1 After boiling water in the wok, quickly blanch the taro strips to remove the surface starch, then remove them. 6.2.2 Heat the wok with oil and raise the temperature to 120 °C. Add the taro strips to the oil and stir continuously to ensure even heating until the taro floats to the surface and the oil temperature is raised to 160 °C to extract the oil, then remove and set aside (maintaining its original white color). 6.2.3 After draining the remaining oil from the wok, add sugar syrup (4 parts sugar to 1 part water) and boil it. Reduce the heat and stir constantly to avoid burning the syrup. 6.2.4 When the foam in the syrup decreases and it becomes thick, remove from the heat and add white vinegar and scallion beads. Quickly stir with a spatula to coat the taro strips with syrup. Then use a fan to blow on the wok to stir until a white frost appears on the outer edge of the taro strips, after which they can be served in a dish. 7. Packag

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