#我来唠家常#
High in oil, fat, carcinogenic
Fritters on the top of the head
Always haunted by unhealthy rhetoric
Such "unserious" fritters
Why can it occupy the breakfast shop for a long time?
It attracts people's attention
Fritters, the charming essence of the table. Even though the remarks about the unhealthy fritters appear from time to time, they have not shaken the pivotal position of the fritters in the breakfast world.
▲ Fried dough sticks soaked in soy milk are the most common breakfast pairings. Figure/Network
As a very national food, fritters are not a single face on the table of Chinese. For foodies, fritters are a "universal brick" that can be eaten alone, eaten in dishes, and even coated and stuffed. You never imagined what image the fritters would appear on the dining table.
The fritters are all in pairs, what about you?
At the breakfast stand, the slender shape of "pairs" is the mainstream shape of fritters. The large iron pot wrapped in black oil, with the hot oil tumbling up and down, the two twisted strips of dough gradually fluffy and slowly climbed up to a tempting golden color.
▲ Two fritters hugged together, as if they were despising you who were still eating breakfast alone~ Picture/Internet
In fact, fritters are not deliberately "showing affection", such "group survival" is not unrelated to traditional foaming agents.
A foaming agent for fritters, consisting of alum and baking soda. The dough mixed with foaming agent seems ordinary, but when it encounters water and oil, it produces a rapid chemical reaction, releasing a large amount of carbon dioxide gas, urging the dough to gradually fluffy and soft.
▲ The leavening agent of traditional fritters mostly relies on alum, and alum contains aluminum, which experts have studied that after aluminum is absorbed by the stomach and intestines, it mainly accumulates in the bones, which is easy to cause osteoporosis. For the sake of safety, many businesses are now putting up the sign of safe fritters, replacing alum with aluminum-free blowing agents. Diagram / Diagram Worm Creative
However, the chemical reaction between alum and baking soda is not instantaneous, but takes a certain amount of time. After a single piece of dough is oiled, the surface layer is crispy and shaped in just a few seconds, which limits the subsequent expansion of the dough block. If the two dough pieces are bonded together, the glue of the dough blocks is not directly in contact with the hot oil, and the heating is slow, which can continuously release carbon dioxide gas, ensuring the softness and fluffiness of the inside of the fritters.
The non-mainstream fritters "Lao Outou", which resembles steamed buns, are quite popular in northern Henan and western Luxi. Because of its shape resembling the round head of an old eagle (i.e., a crow), this irregular round fritter is called an old eagle's head.
▲ Old eagle head. Photo by Wang Qichen
Similar to ordinary double-long fritters, the old owl head that has just come out of the pot has the heat through the oil on the surface, and the wheat fragrance and vegetable oil coated in flour drill straight into the human nose. After biting into it, wisps of hot smoke wafted out from the honeycomb-shaped holes inside the fritters, and Nana started a dance flash mob.
Who is the official announcement of fritters?
The official announcement of fried dough sticks and soy milk has long been deeply rooted in the hearts of the people, and the combination of fried dough spicy soup and fried dough tofu brain is also an inseparable lock CP in the hearts of many people. In the hearts of Hangzhou people, soy sauce is a panacea that gives the soul of fritters.
▲ The ancient taste of Hangzhou breakfast is fried dough sticks dipped in sugar or dipped in soy sauce. Figure/Marketchart.com
A fritter, a bowl of porridge, and a little soy sauce are the ancient taste of Hangzhou breakfast. The fragrant soy sauce soaks in the softness of the fritters, and through the touch of the teeth, it overflows from the crisp skin of the fritters, and the salty and fresh taste wakes up the whole morning.
Everything can be shabu-shabu, which is the food experience of Sichuan people. The crispy and soft fritters must not escape the baptism of hot pot. The fritters go down to the hot pot, dance with the red oil in the pot, and between the ups and downs, you can drink the essence of the soup in the pot one step ahead. The dough sticks filled with soup are more inflated, and when the chopsticks touch them slightly, the soup overflows from the surface of the fritters.
▲ Fritters shabu-shabu, spicy hotpot, "weird" collocation, but it gives birth to a peculiar taste. Figure/Network
After entering the mouth, the soup overflowing from the fritters, like a hot pot bomb, instantly occupies the high ground of the taste buds. The fluffy dough sticks have already stretched the elasticity of the flour to the extreme, and the heavy taste of the flour is covered by the rich hot pot soup, which inexplicably acts on a tender taste similar to fish.
▲ Boat porridge is not only served at morning tea, but also a favorite of Lao Cantonese supper. Photo/Visual China
The boat porridge with rich ingredients and fried shredded fritters carries a lot of nostalgia for the elderly. "Boat porridge, boat porridge, refreshing and fragrant, there is a bowl of a few cents, and the good taste is so good that the ears are depressed. The boat porridge created by the Tan people in the Pearl River Delta in the past witnessed the past of Guangzhou's century-old "cruise river, shrimp and porridge".
Boat porridge is mostly made of fish bones and chicken bones, and rice is added to make porridge. When the porridge is cooked, put sashimi, barbecued pork slices, shredded squid, shredded jellyfish and other ingredients at the bottom of the bowl, and then roll the porridge into it, the ingredients in the bowl are cooked as soon as they are blanched, and finally sprinkle in a handful of crispy fried peanuts and shredded fritters, which is a classic Cantonese porridge.
▲ Although the boat porridge is known for its rich ingredients, the fritters floating on the upper layer are still eye-catching. Photo/Visual China
The abundance of seafood ingredients does not hide the crispiness of the fritters. The seafood just out of the water, the fish is fresh and the meat is delicious, and the rice porridge is wrapped in a smooth and delicate taste. The fried peanuts and shredded fried dough sticks neutralize the fishy smell of the seafood porridge base, and dilute the feeling of subsistence in the rice porridge.
In dishes such as pot-baked fish sausages and pineapple fritters and shrimp, the taste of fried dough sticks cannot be ignored. The fried fritters with loofah, eight-treasure fritters, and fried fritters with tomatoes as the main dish are also the authentic ways to eat fried dough sticks that many people define as fritters.
▲ Fried fried fritters with loofah. Diagram / Diagram Worm Creative
How many kinds of fried doughro stuffing have you seen?
In addition to eating them alone, fried dough sticks are also the preferred filling for many foods. Tianjin's pancake fruit and flatbread roll fruit are a model of fritters filling. The green onion stew stuffed with fried dough sticks is a memory of Hangzhou people about breakfast.
▲ Braised green onions. Photo/Visual China
Braised green onion is a traditional snack in Hangzhou, which is not unrelated to the birth of fried dough sticks. During the Southern Song Dynasty, Yue Fei was killed in the Hangzhou Fengbo Pavilion because he was designed by Qin Hui, and the people of Hangzhou were saddened and indignant. A pastry chef in Hangzhou deliberately kneaded the noodles into two noodle figures symbolizing Qin Hui and his wife, threw them into the oil pan and fried them, named "fried juniper" and "fried ghost", for a time, swallowing fried juniper became an outlet for the people of Hangzhou to express their indignation. In order to avoid Qin Hui's retaliation, the witty people of Hangzhou replaced "juniper" with "stew" and renamed it fried stew.
▲ In the depths of the alleys of Hangzhou, it is easy to see quaint scallion bun stewed stalls. Diagram / Diagram Worm Creative
Similar to fried dough sticks, it is mostly in pairs, and the stewed green onion buns also need to be sandwiched together to be delicious enough. The thin dough is wrapped in freshly cooked fritters and verdant chives, spread out on top of the iron pan and pressed, and after a while, the green onions waft out the fragrance, revealing a faint emerald green through the crispy yellow dough. Then brush with a layer of thick and smooth sweet noodle sauce, which seals the rich aroma of green onions and fritters, and you can get the most authentic taste of Hangzhou with just one bite.
Rice balls, flatbreads, fritters and soy milk are collectively known as the four King Kongs of Shanghai's breakfast. Compared with the other three foods, the rice ball is a little "noodle". The traditional rice ball is made with rice and glutinous rice skin, and is sandwiched with minced ham and fried pickles. Later, with the abundance of ingredients, ingredients such as meat floss, salted eggs, and braised eggs were also added. No matter how the ingredients change, the freshly cut fritters are always the finishing touch of the rice balls.
▲ Rice balls. Figure/Network
Rice balls are a common food at breakfast restaurants and convenience stores, and there is nothing unusual about pickled vegetables and minced ham, and when these ingredients meet steaming fritters, all the charm is released at this moment. The plump rice grains with different postures are crazy to hint at their own fragrant glutinousness. The teeth pass through this soft, intertwined minced meat with pickles, oozing a rich oil juice, which is then sucked up by the fritters. After a moment of wrangling between lips and teeth, the soft fritters slid down the tip of the tongue along with other ingredients, filling the void in the stomach in one fell swoop.
▲ Portable and delicious rice balls are deeply loved by Jiangnan people. Figure/Marketchart.com
As a frequent servant of morning tea, fried two are quite popular in Guangdong and Hong Kong. In the 40s of the last century, after the fall of Guangzhou, there was a tea master called "Chewing Lotus Immortal Pavilion" in Pantang Township to cope with the shortage of materials at that time, and created a combination of fried dough sticks and rice rolls.
The smooth and crispy fried two are the best partner for Cantonese people to drink porridge. Different from the fresh fritters used in the above snacks, Cantonese fried two are beautiful with overnight fritters. Overnight fried dough sticks, wrapped in rice rolls, cut into small pieces, drizzled with soy sauce, and finally sprinkled with a handful of chopped green onions for garnish. The golden fritters, the bright cheong fun, the verdant green onions, the sauce-colored soy sauce, and the elegant color scheme will inevitably make people appetite.
▲ Fry two. Figure/Network
Everything can fit into the fritters
"A lot of the dishes are made by gluttonous people. Wang Zengqi once described a kind of stuffed fritters he invented in "Four Directions Food", "It tastes better than fried spring rolls." ”
The article describes in detail the method of this "meat stuffed fritters": the dough sticks are split into two strands and cut into small pieces, and the dough in the middle of the fritters is removed. Chop the pork with fat and lean, add chopped green onion and ginger and a small amount of diced mustard and stir into the filling, then stuff the meat filling into the hollow fritters, and fry them in the pan one by one until the meat filling is cooked and the fritters are crispy.
▲ Fried spring rolls. Mesh oil loin rolls are very similar to fried spring rolls, and you can replace the spring roll wrappers with fried dough sticks. Compared with spring rolls, the net oil waist rolls are crispy and a little chewy. Photo/Visual China
The fried fritters are crispy and golden brown in hot oil, mixed with the meat filling, and the clattering music is played, and it crumbles into a golden brown between the teeth and cheeks. Under the "protection" of the crust of the fritters, the meat filling is tender and juicy, wrapped in crispy fritters crumbs and the tip of the tongue playing hide and seek in the mouth.
When it comes to food, people have always been self-taught. This delicacy created by Wang Lao is not unprecedented, in the traditional banquet in Nanning, Guangxi, the net oil loin roll stuffed with fried dough sticks has never been absent. The traditional banquet of the old Nanning people is very particular, and the order of serving is also very important, and the net oil waist roll is the indispensable fifth dish.
▲ Slice the mesh oil waist roll. Picture/Dianping @ My Exploration Store Trumpet
A bag of eggs and a bowl of bean foam or spicy soup with white hu is a common combination on breakfast shops in northern and southern Henan. At the entrance of the crowded breakfast shop, there is always a long queue around the large iron pot with egg cloth bags. Standing next to the big iron pot, a pair of long chopsticks skillfully scooped out the oily fritters, poked a small hole in the fritters with a slight flip, and then poured in the egg liquid, and threw them back into the iron pot to fry for a while.
Eggs that have been boiled twice are more golden in color than the fritters, and the surface layer forms a slightly thinner charred shell. The egg wash spreads along the honeycomb-shaped pores all over the fritters, and when you bite into it, the hot air rushes out from the bottom up, and you can smoke it out of your mouth without paying attention. The inner core of the middle of the egg cloth bag is like the sweetness of the tip of a watermelon, and the fluffy fritter noodles are wrapped in a touch of egg yolk, which is the most smooth and tender.
▲ Egg cloth bag. Figure/Network
In the study of cuisine, the Chinese have always been the best in the world, and all kinds of ingredients can be captured. The crispiness of the fritters just out of the pot is often praised. Leftover or overnight fritters, although slightly inferior in taste, but in the hands of gourmets, they can also turn decay into magic, and a little cooking can make a delicious dish.
Vegetarian pork ribs made with fried dough sticks are an authentic dish in Shanghai. After cutting the fritters into sections overnight, insert the lotus root strips or radish strips cut into thin chunks in the middle, fry them until golden brown, and stir-fry them in the thick soup prepared by soy sauce and dark soy sauce and balsamic vinegar. The fried dough sticks are coated with sauce-colored powder, like braised pork ribs in thick red sauce.
▲ Vegetarian pork ribs, in appearance, it is difficult to distinguish the authenticity of braised pork ribs. Figure/Marketchart.com
Jiangxi's fritters wrapped in mochi are quite ingenious and ingenious, and the eating method of fritters is studied to the extreme. Crispy old fritters, wrapped in soft and glutinous mochi, are the most common breakfast in Jingdezhen and Shangrao. Mochi, also known as hemp cake, is made by boiling glutinous rice into a stone trough and beating it repeatedly, and it sticks to the teeth. The old fritters are folded in half and the hemp seed cake wrapped in white sugar or sesame seeds is pressed into glutinous rice cakes, and the moment the teeth are approached, they hide in Tibet. Even if it is a calorie bomb, the fritters wrapped in mochi with soy milk are the willingness of Jiangxi people to start the day.