In the past month, I have run to Tianjin twice in a row, and I live near The Ancient Culture Street. Therefore, there is time to explore the store ZhengyangChun and Putian and two stores, order the "old explosion three" to compare and eat, and then look at the tianjin old dish information for more than seven years, and find that these two stores almost still retain the old dish "explosion three" method, the taste is also very similar, now share the method, interested food lovers and chef friends can try.
The main ingredients of the three kinds of explosion are pork loin, pork liver, pork tenderloin, the ratio is 1:2:1, here I will not say grams. The seasonings are vegetable oil, soy sauce, vinegar, salt, cooking wine, minced garlic, shredded green onion, shredded ginger, water starch, sesame oil. Regarding the use of clear oil in the book of vegetable oil, Beijing and Tianjin cuisine have the shadow of Lu cuisine, I personally recommend using peanut oil, restaurants sometimes use soybean oil, the product will be a little worse. The cooking wine in the old dish generally refers to the flower carving, which must be used today's cooking wine, which can also be replaced by less real, mainly for removing odor and increasing flavor.
Next, let's talk about three ways to explode: first open the middle of the pork loin, remove the waist, slice it hard, don't be stingy, and then cut the cloud slice (guess it is a knife). Slice the pork liver with pork tenderloin and set aside. Find a large bowl, put in the pork loin, pork liver, pork tenderloin, add salt, starch, a little water and grasp well. Here I personally recommend exchanging a little water for a little cooking wine. Then heat the oil, burn the oil 60% to 70% hot, about 180 degrees to 210 degrees, the pork loin slices, pork liver slices, pork tenderloin slices are cooked, drain the oil. Leave the bottom oil in the pot, then turn on the heat, pour the main ingredients into the pot, stir-fry the green onion, ginger and garlic, cook the cooking wine, soy sauce, vinegar, hook the mustard, drizzle the sesame oil, and get out of the pot. This dish features: three kinds of tender, garlic and vinegar flavor.
Burst three things pay attention to the heat, do not fry too old, lose the crispness of the pork loin and the tenderness of the pork liver, personally like to replace the tenderloin with pork plum meat, fat and lean, the taste is better, and the price of the northern pig tenderloin is almost the same as the price of pork plum meat.
Writing here today, I have collected nearly a thousand old recipes from Tianjin, thank you for your attention, and continue to write to you later.