Fried double crisp, also known as oil burst double crisp, is a traditional dish with shandong characteristics. Cooking is based on bursting vegetable oil. The authentic oil burst double crisp method is extremely difficult, the requirements for the heat are extremely harsh, one second is not cooked, and after one second it is not crisp, it is one of the most difficult dishes in Chinese food. Specialty food with color, aroma, taste and shape.
Burst double crisp is a famous dish of the Northern Shandong Pavilion. However, the North Pavilion here will not do explosive double crisp. If you don't know the height of the sky, enter the north pavilion to order a double crisp, and the northern pavilion does not know the thickness of the sky and dare to respond to this dish, the result must be a plate of black and autumn dead eyebrows staring things, a look is inconspicuous, the entrance can not chew rotten, disappointing. It is in Beiping Dongxing Lou or Zhi Mei Zhai, bursting double crisp is also a dish of weighing craftsmanship, and Li Ba's first two knives do not dare to move.
Oil burst double crisp
The so-called double crisp, is the chicken gizzard and lamb tripe, two things are hot and fried, fried out of the red and white, beautiful look, eat in the mouth ligaments with crisp, chewing when they can hear the creaking.
Chicken gizzards are easy to get, and those who pick up fat go inside, the so-called go inside is to remove the thick skin attached to it. We usually call it "Qing Fried Gizzard" in the Shandong restaurant, and we always take care of the tea room with a voice: "I want to go to Li'er!" "That is, because it is because it has gone to Li'er, it can be tender." Ordinary people don't know where to go, chew it up to spit out the core, not the taste.
The belly is a lamb's belly, and it is a thick belly collar, and it is a peeled belly, which is enough to qualify as a crisp. If you ask for lamb tripe and can't get it, and replace it with pork belly, it will be much inferior. Both the gizzard and the stomach must first be cut horizontally and vertically with a knife, the thinner the better, in order to make the oil easily penetrate and the heat quickly invade, because this dish is purely dependent on the heat. The two things cannot be fried together. The chicken gizzard takes a little longer, you have to put it down first, if the lamb tripe is cooked together, the result is either the stomach is old or the chicken gizzard is not cooked enough. These two things under the pot of stir-frying hook juice, too late to use the shovel to flip, you must pick up the pot to throw the things in the pot into the air to roll and then fall, the liquid solids together, three or five times in a row, cooked. It's not a stunt, it's a necessary kung fu. Before the fire was raging, when the hot oil splashed, the iron pot that weighed several pounds of itself was played with with those two strokes, and there was no skill? No wonder the Shandong Pavilion here, do not dare to easily try to make explosive double crisp, one is that the materials are uneven, and the other is that the masters are rare.
Lu cuisine "oil burst double crisp"
Speaking of this, I think of Beiping's explosive belly.
The belly is a lamb's belly, the sheep in the north of the mouth is fat and large, and the sheep's stomach has several parts: loose, gourd, belly plate, belly collar, with the belly collar as the thickest. The popcorns sold in the restaurant are limited to the belly collar, and they are peeled, so they are called belly kernels. There are three ways to fry belly kernels: salt bursting, oil bursting, and soup popping. Salt burst does not hook the powder, only add some coriander stalks and green onions, refreshing and refreshing. Oil burst to hook a lot of mustard powder, sticky and sticky. The soup is boiled in clear soup, completely flavored, dipped in brine shrimp oil to eat. Each of the three ways to eat has its own advantages. I remember that when I was studying abroad, the hometown dishes I wanted to eat were first. Later back to Beiping, the East Station got off the train, it was past noon, I expected that the lunch had been over, but I put the luggage storage station, walked to the coal market street to Zhi Mei Zhai to drink alone, called three bursting belly in one breath, salt burst oil burst soup burst, eat my teeth root sour. Then a bowl of oil cake with two shredded chickens, full of wine and rice, swinging back home. The happy meal of life can not be forgotten after more than fifty years.
Homely "oil burst double crisp"
The braised silver wire is also delicious. The boiled belly plate is cut into thin strips and simmered in a snow-white color. Be sure to wash it clean before cooking. It's not hard to cook your own lamb tripe at home. After removing the grass buds, rub them vigorously with salt to make the snow white and remove the gas. The whole lamb stomach, all shredded, wide soup slow cooking, until rotten.