Fried double crisp soup(tang bao shuang cui )

Fried double crisp soup method:

Raw materials for making soup fried double crisp

150g pork tripe, 100g chicken gizzard, 15g green onion and pepper, 15g Shaojiu, appropriate amount of coriander powder, 10g soy sauce, 3G refined salt and 1g monosodium glutamate.

Processing steps of fried double crisp soup:

Cut the head of stomach and Chicken Gizzard with a knife, peel off the skin, wash in clean water, remove the tendons inside, carve a cross knife outside (2 / 3 of the thickness of stomach), wash with clean water and put it into another bowl for later use. Put clear water into the soup pot and heat it over a high fire until it is 80% hot. First put chicken gizzard and then put the end of stomach. Immediately take it out and put it into a soup bowl. Mix well with green onion, pepper and Shaoxing wine. Sprinkle with coriander and pepper. Put clear soup, soy sauce, refined salt, green onion and pepper, Shaojiu into the frying pan, heat them on the fire and bring to a boil; remove the froth, add monosodium glutamate and pour them into the soup bowl, then quickly serve, and push the main ingredients into the soup.

Characteristics of double crisp soup

The texture is crisp and tender, the soup is clear and light, and the taste is mellow.

Fried double crisp soup

Fried double crisp soup, a traditional dish, belongs to Jinan cuisine.

The texture is crisp and tender, the soup is clear and light, and the taste is mellow. Nourish the body, invigorate the spleen, stimulate the stomach, regulate malnutrition.

Characteristics of dishes

The texture is crisp and tender, the soup is clear and light, and the taste is mellow.

practice

Practice 1

Material Science

Ingredients: pork tripe (500g) chicken gizzard (150g)

Seasoning: Pepper (3 G), coriander (3 G), salt (2 g), monosodium glutamate (2 g), shallot (10 g), Chinese prickly ash (5 g), yellow rice wine (15 g), soy sauce (30 g), alkali (3 G)

make

1. Open the belly with a blade, peel off the skin, and wash it in clean water to remove the tendons inside. Outside, there is a cross knife, which is 2 / 3 of the thickness of the belly;

2. Then cut it into 2.5cm square pieces, soak it in alkaline water mixed with alkali powder and boiling water for 3 minutes, remove and rinse it, and put it into clean water for use;

3. Make the chicken gizzard into a diagonal cross knife, which is 2 / 3 of the thickness of chicken gizzard. Wash it with clean water and put it into another bowl for standby;

4. Put clear water into the soup pot, put it on a high fire and cook it until it is eight years old. First put chicken gizzards and then put them into the soup bowl;

5. Add 10 grams of scallion pepper rice wine, mix well, sprinkle with coriander powder and pepper noodles;

6. Put 750ml clear soup, soy sauce, refined salt, and 15g green onion pepper yellow rice wine into the soup pot, bring to a boil over a high fire, remove the foam, add monosodium glutamate and pour it into the soup bowl. Serve quickly, and then push the main ingredients into the soup.

Practice 2

Material Science

Raw materials: 150g pork tripe, 100g chicken gizzard, 15g green onion and pepper, appropriate amount of coriander powder.

Seasoning: 15 g Shaojiu, 10 g soy sauce, 3 G refined salt and 1 g monosodium glutamate.

make

Cut the stomach and Chicken Gizzard with a knife, peel off the skin, wash it in clean water, remove the tendons inside, carve a cross knife outside (2 / 3 of the thickness of the stomach), wash it with clean water and put it into another bowl for later use. Put clear water into the soup pot and heat it over a high fire until it is 80% hot. First put chicken gizzard and then put the end of stomach. Immediately take it out and put it into a soup bowl. Mix well with green onion, pepper and Shaoxing wine. Sprinkle with coriander and pepper. Put clear soup, soy sauce, refined salt, green onion and pepper, Shaojiu into the frying pan, heat them on the fire and bring to a boil; remove the froth, add monosodium glutamate and pour them into the soup bowl, then quickly serve, and push the main ingredients into the soup.

Characteristics: crisp and tender texture, clear and light soup, mellow taste.

Process tips

1. The knife should be high and uniform. Make the flower grow under the knife and blossom in the soup;

2. The material selection should be fine, and the soup should be good. When blanching the raw materials with boiling water, the chicken gizzard must be put down first. Due to the different maturity, the end of the stomach should be put down. The time should not be too long, otherwise the quality will be old.

Taste of dishes

Taste: salty and delicious

The color is beautiful, the texture is crisp and tender, and the taste of the soup is fresh.

nutritive value

Nutrients

Pork tripe: pork tripe contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc. it has the effect of tonifying deficiency and strengthening spleen and stomach. It is suitable for people with deficiency of Qi and blood and thin body.

Energy composition

·Heat (788.10 kcal)

·Protein (108.36 g)

·Fat (30.30g)

·Carbohydrate (19.37 g)

·Dietary fiber (1.74 g)

·Vitamin A (90.24 μ g)

·Carotene (127.60 μ g)

·Thiamine (0.44 mg)

·Riboflavin (1.02 mg)

·Nicotinic acid (24.43 mg)

·Vitamin C (3.54 mg)

·Vitamin E (3.10 mg)

·Calcium (136.13 mg)

·Phosphorus (899.61 mg)

·Sodium (3170.01 mg)

·Magnesium (143.91 mg)

·Iron (22.22 mg)

·Zinc (14.36 mg)

·Selenium (80.61 μ g)

·Copper (3.77 mg)

·Manganese (1.30 mg)

·Potassium (1405.64 mg)

·Folic acid (9.00 μ g)

·Cholesterol (1086.00 mg)

History and culture

1. "Fried double crispy soup" is a famous traditional dish of Jinan and "fried double crispy oil", which has a history of more than 200 years. It was well received at the first famous food exhibition in Shandong in 1956. This dish is mainly made of pork tripe and chicken gizzards and cooked in clear soup. When serving, you need to serve the processed double crisp and the special clear soup separately. After the soup bowl falls off the table, you can put the double crisp into the soup, which has a special taste;

2. This dish is brown and white. It tastes better when dipped in brine shrimp oil. This dish should be eaten immediately after cooking, because the stomach and chicken gizzard are easy to get old after being scalded for a long time.

Core tips

This paper introduces in detail the making method and category of fried double crispy soup, the making technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition, the method of fried double crispy soup, various nutritional components, etc.

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Chinese PinYin : Tang Bao Shuang Cui