Group Standards of the People's Republic of China CN / TUANTI
Latest
T/MMXC 02-2023
Scope
Electric City Fried Fish and Oyster Balls: Coat fresh snakehead or oyster meat with raw and cooked rice flour, deep-fry until the surface is lightly golden and crispy while the inside remains tender and juicy. This dish, known for its unique taste, is a specialty of Electric City.
4 Main and Supporting Ingredients
4.1 Main Ingredients
4.1.1 Snakehead 150g, meeting GB 2733 requirements.
4.1.2 Little Oysters 150g, meeting GB 2733 requirements.
4.2 Supporting Ingredients
4.2.1 Glutinous Rice Flour 300g.
4.2.2 Chinese小白菜 200g, meeting GB 2763 requirements.
4.2.3 Chopped Scallions 20g, meeting GB 2763 requirements.
T/MMXC 02—2023
2
4.3 Seasoning
Peanut Oil 1500g, meeting GB/T 1534 requirements.
5 Cooking Utensils
Stove, wok, cutting board, knife, iron bowl.
6 Preparation Process
6.1 Clean and dry the snakehead and little oysters, cut each into pieces of 50g, making a vertical incision in the middle.
6.2 Pour glutinous rice flour into a basin, add boiling water, mix lightly, then add cold water to adjust consistency, finally adding chopped scallions for flavoring.
6.3 Heat peanut oil in a pot until it boils, coat the fish pieces and little oysters with the rice flour mixture, half submerging them in the hot oil while the other half rests against the edge of the pan. Using an iron shovel, pour hot oil over the un-submerged parts, deep-fry for XX seconds, then remove when golden.
6.4 Place Chinese小白菜 on a plate, stack and arrange the fried fish and oyster balls to complete the dish.
T/MMXC 02-2023 history
2023T/MMXC 02-2023 Gaoliangcai Diancheng Fish Fried and Oyster Fried Cooking Process Specifications