Oil explosion and double embrittlement(you bao shuang cui )

Oil explosion and double embrittlement method:

Raw materials for oil explosion double crispness:

200g pork tripe, 200g chicken gizzard, 5g water hair magnolia, 5g water hair fungus, 20g egg white.

Seasoning for oil explosion double crispness:

Refined salt, monosodium glutamate, cooking wine, onion powder, ginger powder, garlic powder, wet starch, pepper powder, cooked lard.

The process of oil explosion double embrittlement is as follows:

(1) Wash the belly head, peel off the fascia and skin to form the belly kernel, then cut it into 3cm square pieces. Remove the hard skin of Chicken Gizzard with a blade, put litchi flower knife on it, and then soak it in 5% alkaline water for two hours. Rinse it with clean water after taking it out. Then put it in a clear water basin and soak it in green onion, ginger and cooking wine for about one hour. After taking it out, drain the water and size it with egg white.

(2) Cut the slices of Magnolia into small elephant eye pieces and tear the Auricularia auricula into nail pieces. Mix onion, ginger and garlic. Cooking wine, salt, monosodium glutamate, wet starch - put in a bowl, add a small amount of soup to make sauce.

(3) Add a small amount of base oil to the frying pan. When it is 80% hot, put the tripe and chicken gizzards into the oil pan and stir them out. Sprinkle with pepper.

(4) Stir fry in a wok over high heat, add a little oil, add in cornflakes and fungus, and pour in the sauce

Characteristics of oil explosion double embrittlement

The color is silver yellow, the texture is crisp and tender, and the taste is delicious.

Oil explosion and double embrittlement

Fried double crispy with oil is a kind of Shandong cuisine, which is a famous traditional dish with Shandong characteristics. The main cooking oil is fried vegetable oil. It's very difficult to make the authentic oil fried double crispy food. It's very demanding on the temperature. It's not cooked in less than a second, but not crispy after a second. It's one of the most difficult dishes to make in Chinese food. Special food with color, fragrance, taste and shape. This dish is highly praised in Yuan Mei's Suiyuan Shidan and Liang Shiqiu's Yashe Tanchi.

Historical origin

"Oil fried double crispy" is a famous traditional dish with a long history in Shandong Province. It is said that this dish began in the middle of Qing Dynasty. In order to meet the needs of local dignitaries, chefs in Jinan, Shandong Province used pork tripe tips and chicken gizzard slices as raw materials. After careful knife work and frying with boiling oil, the tripe tips and chicken gizzard slices, which had to be cooked for a long time, matured quickly, tasted crisp, tender, smooth, fresh and refreshing. Soon after it came out, it became famous in the city. Its original name was "fried double slices". Later, customers praised it as crisp and tender, so it was renamed "fried double slices with oil". In the middle and late Qing Dynasty, this dish spread to Beijing, Northeast China and Jiangsu, and became a famous dish in Shandong.

"Oil fried double crispy" began in the middle of Qing Dynasty. It is a well-known traditional Shandong cuisine. It is highly praised by the world for its exquisite raw materials, excellent cooking skills and unique style. In Jinan, Shandong Province, where there are many famous Shandong dishes, people have always been strict with food. In the fierce competition, highly innovative chefs have come up with a different idea from the usual meat dishes. They choose the crisp and tender pork tripe and chicken gizzard which people usually don't pay attention to. Because these two kinds of things contain a lot of water, it has the reputation of "double crisp". Yuan Mei, a famous scholar in Qing Dynasty, highly praised "fried pork tripe and crispy pork tripe". In his Suiyuan food list, he said: "wash the pork tripe, remove the upper and lower skin, use the center alone, cut dice, stir fry in boiling oil and add seasoning to make it crispy. It's the same with the northern people. " It can be seen that at that time, people were quite good at this. If an experienced chef cooks pork tripe and chicken (duck) gizzard together, the taste will be more delicious. The best part of this dish is that it is white and red. It can greatly stimulate the appetite of diners. It is really a special food with color, fragrance, taste and shape.

The original name of "oil fried double crispy" is "fried double piece", which has made a big splash since its creation, attracting many high-ranking officials and dignitaries. Because the chefs cut pork tripe and chicken gizzard into thin slices and cooked them with rich oil, the taste is crisp and tender, so people used to call it "fried with oil and crispy with chicken gizzard". Later, businessmen and gourmets from all over the world spread the name of Lu cuisine "fried in oil and crispy in both sides" to the capital, and soon this kind of delicacy was also on the market in Beijing. Today, famous restaurants and hotels in Northeast China and Jiangsu and Zhejiang have this famous dish of Shandong cuisine, which makes "fried and crispy" one of the most famous representatives of Chinese Shandong cuisine at home and abroad. Category: Jianpi appetizer recipe, Qixue shuangbu recipe, dyspepsia recipe. Efficacy: tonifying deficiency and nourishing body, strengthening waist and kidney, strengthening spleen and appetizing.

practice

Practice 1

Main ingredients

Pork tripe (200g) pork kidney (250g)

Seasoning selection

Scallion (10g), garlic (5g), soy sauce (5g), white granulated sugar (10g), vinegar (20g), starch (broad bean) (10g), monosodium glutamate (3G), sesame oil (10g), Chinese prickly ash (3G) and peanut oil (50g)

Production steps

1. Remove the oil and intima from the pig's belly tip, cut 6 pieces from each belly tip, cut 2 pieces from the pig's waist, cut off the fascia, soak in water and prickly ash for 1 hour, then cut 1 piece from each three pieces;

2. Put the pan on a high heat, add peanut oil, and when it's 80% hot, grab the tips of your stomach with a little dry starch, add the oil to the pan, then add the oil to the kidney, and quickly pour in the colander to drain the oil;

3. Mix soy sauce, sugar, rice vinegar, sesame oil, monosodium glutamate and wet starch into marinade;

4. Leave the remaining oil in the pan and put it back on the high heat. First, stir up the flavor with scallion and garlic. Then pour in the marinade. After boiling, pour in the tip of the stomach and the waist of the pig and turn it over for two times.

Process tips

1. The tripe knife can be chrysanthemum shaped, which is the same as chicken gizzard. The tripe knife can also be window flower or other flower knife to increase the weight

Add shape and color. 2. Beef tripe and chicken gizzard must be cleaned after soaking in alkaline water, and can also be blanched with 80 ℃ warm water, but not too long.

3. When putting beef tripe and chicken gizzard into oil pan, if there is too much water, you can use a clean white cloth to absorb it.

4. Tripe is divided into louver, tripe and tripe collar. If you choose tripe, it will taste better.

Practice 2

Main ingredients

200 g pork tripe, 150 g chicken gizzard

Seasoning selection

Shaojiu 5g, salt 1.4g, onion 2G, ginger 1g, garlic 1g, monosodium glutamate 1g, cooked lard 500g, wet starch 25g, clear soup 50g

Production steps

1. Peel off the fat skin and hard muscle of the belly and wash it;

2. Use a knife to draw a net shaped flower knife, put it into a bowl, add salt and wet starch to mix;

3. Wash the chicken gizzards, remove the skin and tendons, and use a knife to cut a cross knife with an interval of 2 mm;

4. In another bowl, add salt and wet starch.

5. In another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt and wet starch. Mix well to form sauce.

6. Heat up the frying pan, add the oil and heat it to 80% heat. Put in the stomach and chicken gizzards. Quickly spread them with chopsticks and pour in the colander to drain the oil.

7. Leave a little oil and stir in green onion, ginger and garlic. Pour in chicken gizzard and stomach. Add sauce and stir twice.

Practice 3

Main ingredients

Ingredient: 150g chicken gizzard, 200g beef tripe

Ingredients: cucumber 20g, carrot 20g

Seasoning: 5g salt, 2G monosodium glutamate, 2G pepper, 2G vinegar, 2G garlic, 3G starch (PEA), 8g peanut oil, 50g alkali, 2G each

Production steps

1. Peel and slice the garlic, mix the starch with water to form wet starch, and wait for use; remove the skin of chicken gizzard and tripe, and cut into chrysanthemum shape. Use 200 grams of water to soak chicken gizzards and tripe for 30 minutes (the purpose is to make them crispy and fishy), then use water to wash them several times, wash cucumber and carrot, and change the knife into thin slices.

2. Mix salt, monosodium glutamate, pepper, vinegar, chicken soup, onion and ginger oil and wet starch to make bowl Euryale.

3. Place the frying pan on a high heat, pour peanut oil into the hot pan, when the oil temperature is 70%, put in the chicken gizzard and tripe that have been filtered, stir them up with a hand spoon, and then take out the filtered oil. 4. Leave 20 grams of oil in the frying pan, add garlic slices to stir fry until fragrant, then add cucumber, carrot, chicken gizzard and beef tripe, then cook in the right bowl, turn the pan evenly, and then put out the pan.

Production tips:

1. The tripe knife can be chrysanthemum shaped, which is the same as chicken gizzard. It can also be window flower or other flower knife to increase the shape and color.

2. Beef tripe and chicken gizzard must be cleaned after soaking in alkaline water, and can also be blanched with 80 ℃ warm water, but not too long.

3. When putting beef tripe and chicken gizzard into oil pan, if there is too much water, you can use a clean white cloth to absorb it. 4. Tripe is divided into louver, tripe and tripe collar. If you choose tripe, it will taste better.

Characteristics of dishes

Special food with color, fragrance, taste and shape. It tastes great.

nutritive value

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.

Pig kidney: pig kidney has the effect of Tonifying Kidney Qi, unblocking bladder, eliminating stagnation and stopping thirst; however, pig kidney with high cholesterol content, high blood lipid, high cholesterol diet.

Nutrients

Heat (1105.68 kcal)

Chinese PinYin : You Bao Shuang Cui