▲ No one can refuse the charm of frying. Photo/Visual China
-Fengwujun Language-
Everyone loves fried
Frying, frying, cooking, frying, boiling, frying is particularly tempting.
Compared to other cooking techniques, fried foods are always surrounded by words such as big oil and unhealthy. However, these negative words did not stop people from running towards fried food, but gave them a forbidden beauty.
▲ Fritters. Are you a churros soy milk party, or a fritter tofu brain party? Photo/Visual China
From the fritters that dominate the breakfast table of the people of the whole country, to the stinky tofu with the most "taste" on the night market; from the most homely twist flowers, spring rolls and balls, to the carp baked noodles and squirrel mandarin fish at the end of the banquet, Chinese authentic diet, there is never a lack of the shadow of fried food. After all, the pursuit of high heat and high oil is driven by human instinct.
<h1 class="pgc-h-arrow-right" > fried meat, my double happy cheats</h1>
Flesh, the light of human life; oil, the fire of human desire. When the two meet, they are victorious over countless top happiness in the world.
▲ Who can refuse small crispy meat ~ Photo/Visual China
Fried crispy meat is the most common combination of meat and oil. Just as many delicacies have been widely disseminated and obscured their place of origin, the delicious and homely little crispy meat has almost occupied the table of people all over China.
During the Chinese New Year, every household will fry small crispy meat for hospitality. In the early years, refrigerators were not widespread. Frying meat, fish and other foods, wrapped in starch and egg liquid, is an effective way to extend the shelf life of meat. Fat and lean pork belly, wrapped in egg starch paste, put into 50% or 60% hot oil pan, low heat slow frying, until the fat meat is fried to a transparent state, you can fish out, and then wait for the oil temperature to rise, re-fry for 1 minute.
▲ For many people, there is no meaning in the hot pot without small crispy meat. Graph/Network
Fried crispy meat, eat it while it's hot. The crispy crust, with every bite, you can hear a pleasant sound. Because of the addition of peppercorns, Sichuan-Chongqing small crispy meat stands out among the many crispy meats. The teeth pass through the crispy crust, and the extremely grainy peppercorns leave a slightly numbing taste on the tip of the tongue. In addition to eating directly, crispy meat can also be stewed and shabu-shabu. No matter what kind of eating, it can always make people addicted.
When it comes to fried and meat, northeasterners have the most to say. Pan wrapped meat, boiled meat segments, dry fried meat segments, fried chicken racks, fried striped fish... Eating in the northeast, you even have the illusion of not cooking but oil.
▲ Pot wrapped meat. Photography/Shadow Ranger, Photo/Visual China
Different from the crispy taste of small crispy meat, pot wrapped meat, fried chicken rack and other fried meat, the sour and sweet rice of the pine tower meat slice, the shell is crisp, but the inside is soft and spilled juice, which can be called the soft memory of the old Harbin people.
The initial frying of pineta meat slices is no different from the practice of small crispy meat, the difference is the sauce added when re-frying. The sauce is made of soy sauce, sugar, fresh soup and water starch, and is sweet and sour. Some creative restaurants even add Thai sweet and spicy sauces to the aroma of pineapple.
▲ Pine tower meat slices. Photo by LengYu8231, Photo/MarketMap
When the meat slices are re-fried, the sweet and sour juices follow the pores of the scorched shell on the surface of the meat slices and drill into the meat slices, but the back road is instantly covered with hot oil. Therefore, the inside of the Pine Tower meat slice retains a pool of juice.
As a kind of Henan official cuisine, the production of fried purple crispy meat is particularly exquisite. Deep-fried purple crispy meat shaped like roast duck, made from pork ribs with fine fibers. After boiling, marinating, steaming, stir-frying, and several processes, it is necessary to spread balsamic vinegar three times and put it into the oil pot four times to achieve a perfect dish.
▲ Fried purple crispy meat. Photography/lxpcxplcy, photo/market map network
After the experience of the oil pan, the surface of the pork is fried out of the crispy skin, glowing with brownish yellow oil, and after cutting into thin slices, it can almost be faked with the roast duck. In terms of eating, the fried purple crispy meat and roast duck are like twins, sandwiched with a slice of fried purple crispy meat, dipped in sweet noodle sauce, wrapped in lotus leaf cake with green onions, taking a bite, the gravy is fried, immersed in green onions and bread, a layer of meat, a layer of cake, the taste is layered.
Different from the simple and direct meat strips of the northern fried meat, the southern fried meat mostly appears in the appearance of meat filling. Mr. Yu Pingbo once recorded a famous dish in Hangzhou in "A Little Talk about the Diet of Hangzhou and Beijing", dry fried bells, and sighed: "When I was a child, I liked to eat, so I still forget my ears. ”
▲ Dry fried bell. Photography/fitshoot, photo/marketmap
The skin of tofu as thin as a cicada's wings, wrapped in meat filling and peanuts, is fried and crispy, and it clicks when eaten – this is the fun of frying. After biting through the crispy shell, the meat stuffing soaked in lard overflows with fresh flavor, raising the taste of dry fried bells to a higher level.
<h1 class = "pgc-h-arrow-right" > fried vegetarian dishes, turning dullness into fat</h1>
If the combination of fried and meat is doubly happy, then fried is to add a layer of delicious filters to the dull vegetables.
▲ Didn't expect that? Seemingly healthy and fresh ground three fresh, it also needs to be fried before cooking. Photo/Visual China
Eggplant is the vegetable that best matches oil. Whether it's the classic home-cooked eggplant in the northeast or the ground three fresh, the eggplant needs to be fried before cooking. Miraculously, after the oil, the freshness of the eggplant itself is not lost, but there is more flavorful meat.
Frying is also the attitude of the people of northern Henan towards eggplant. Sliced eggplant, wrapped in eggloin starch, fried until golden brown, and seasoned with soy sauce and garlic sauce, are the protagonists of the summer table. The crispness of the eggplant sandwich layer arouses people's desire to eat, and when you take a bite, the sweet flavor of eggplant brings a touch of freshness to the hot summer day.
▲ The eggplant can also be stuffed in the middle and made into a meat eggplant clip. Graph/Network
In Hubei, Jiangsu and Zhejiang, people have the same idea about the cooking of lotus root. After the excitement of the lotus flowers, it is the time when the lotus roots shine. The people on the banks of the Yangtze River have long been impatient, Hubei people are waiting for powder lotus stew rib soup, Jiangsu and Zhejiang people are anxious to make osmanthus glutinous rice lotus, in addition, there is a common expectation - lotus box.
▲ Deep-fried coupling. Graph/Network
After the lotus root is washed and sliced, add the minced meat filling, or the vegetarian filling such as shiitake mushrooms and carrots, wrap in the paste and fry until golden brown, and then it can be out of the pot. The fragrant sticky lotus box is both refreshing and delicious.
Beneath the golden charred shell, there is the brittleness of the lotus root, and the entrance is a kind of elegance unique to aquatic plants. With the squeeze of the teeth, the minced meat is squeezed out of the hole of the lotus root, overflowing with a delicious aroma. The gradual flavor is the ultimate pleasure of lips and teeth.
▲ Lotus box. Photo/Visual China
In addition to eggplant and lotus root, oyster mushrooms, tofu, peanuts and rice are also big fried households, and even eggs, in the Jiangsu area, can also be fried into the shape of tiger skin. However, in Yunnan, in the smoky oil pot, there are delicate flowers.
In Yunnan, eating flowers is the most common thing, stir-frying, filling, boiling soup... Naturally, it is indispensable to fry. Roses, hibiscus flowers, white flowers, are the most common crispy fried flowers. After washing the whole flower, wrap it in egg batter and throw it directly into the pot. In hot oil, the flowers are instantly shaped. The egg paste hanging from the petals boils out tiny bubbles that pull the flowers up and down.
▲ Fried white flowers. Photo/soogif
Freshly fried flowers, delicate and dripping, look very appetizing. Seemingly crisp flowers, after entering, have a soft and tender taste, taste carefully, and some petals back to sweetness.
< h1 class="pgc-h-arrow-right" > early? snack? pastry? Blow it up and you're done! </h1>
No one can refuse the charm of frying. In addition to meat and vegetables, breakfast, snacks and pastries have always been fried shows.
▲ Jiaoquan'er bean juice, breakfast standard in old Beijing. Photography / hanlinmohai, photo / market map network
From the ivy fritters on the breakfast table, to the scorched circles and hemp dough of the Beijingers, from the sugar oil dumplings of the Changsha people to the egg cloth bags of the Northern Henan people, the oil and water pipe has almost become the most tacit secret between the breakfast stall and the diners.
In Changsha, almost every alley, there are one or two sugar oil and rice shops. Inside the large iron pot open at the door, there are flat, round, glutinous white rice sticks floating at all times. The rice dumplings that have just entered the pot are light and white, and as the temperature in the pot rises, they are gradually dyed with brown sugar oil, and then after diving at the bottom of the pot, they expand into a round and rolling shape.
▲ Sugar oil rice dumplings. Photography / Maggie, Photo / Figureworm Creative
When eating sugar oil, you must not be anxious. The freshly cooked sugar oil dumplings have a beautiful golden yellow crispy shell, and the hot air passes through the pores of the crisp shell, steaming out wisps of white smoke. If you are not careful, you will burn your tongue. Therefore, the Changsha people, who like wind and fire in everything, only in the face of sugar oil and soup, they have no temper.
Eat breakfast, feel free to come to some local snacks, such as Tianjin's cannabis flowers, Guangzhou's oil horn, fried pile, Henan's steamed bun oil tea, Anhui's artemisia, Gansu's hollow fruit... Almost all of them were just fished out of the frying pan.
▲ Twist flower. Photography / Silent Spiral, Figure / FigureWorm Creative
Although Cantonese cuisine is mainly light, there are many fried foods in Guangdong's special snacks. Opening the oil pot is the ritual sense of cantonese people for the New Year. In the early years, life was not rich, and only during the New Year, it was possible to cook traditional snacks such as fried oil horns, egg powder, sugar rings, and laughing dates at one time.
"The fried pile is full of gold and silver." In the hearts of Cantonese people, the fried heap, which symbolizes peace and prosperity, means the New Year. Fried heaps, also known in the north as hemp balls. Glutinous rice flour wrapped in filling, wrapped in sesame seeds and fried in a frying pan, in hot oil, the volume of the frying pile gradually "expands".
▲ Frying heaps. Photography/ms517, Photo/MarketMap
Freshly out of the pan, the oil-stirred, thin and crispy skin presents a seductive golden color. When you take a bite, the touch of the glutinous rice is soft and sticky, and the filling inside is soft and soft, with a rustling sweetness. Even the sesame seeds that fall on the plate emit a crunchy and crispy aroma.
In addition, many traditional Chinese pastries, such as rice noodles, cat ears, honey three knives, etc., have also been baptized by frying. Honey three knives, also known as honey food (happy rice), originated in Shandong, Jiangsu Xuzhou, can be called the heart of the elderly pastry white moonlight.
▲ Honey three knives. Photography/Photographer H, Photo/Marketmap
Honey three knives made of flour and caramel fried, surface caramel syrup, shiny oil. The sweetness of caramel and the wheat aroma of flour blend together just right, coupled with the rich aroma of sesame seeds, sweet and not greasy. If you pick up the honey knife that has just come out of the pot and bite it down, you can even experience the pleasure of bursting pulp.
▲ Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Graph/Network
Crisp, loose, fragrant, crisp, although fried food can always bring people simple and direct happiness, but heavy oil, heavy sugar and heavy salt, it is a literal "heat bomb", which may be the price of happiness.
Finally, Fengwujun reminds everyone that although fried food is delicious, it is still necessary to eat less
What other authentic fried foods are there in your hometown?
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