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Qilu Network Lightning News April 8 news Every small city has its own authentic flavor, in Liaocheng Guan County, crispy lamb is a must. Guanxian crispy meat has a long reputation, taste is also suitable for all ages, the aftertaste is endless...
In the urban area of Guan County, there is a delicacy garden delicatessen, and the variety of halal cooked food looks tempting and delicious, and the crispy lamb is placed in the most prominent position. The crispy and powerful crispy lamb has attracted many repeat customers, and the customers who come to buy crispy meat are also endless. "I often come to buy, the adults and children in the family like to eat, and sometimes friends from other places will ask me to mail them to taste." Citizen Zhao Hua said.
This old store of the municipal non-genetic heritage brand has been open for more than 20 years. The owner, Yang Hongchao, is the inheritor of the traditional Guanxian Yang's crispy lamb recipe. The proportion of meat and eggs, the number of blows, the degree of frying... There are exquisite things in it, and Master Yang showed the delicate methods of traditional crispy meat on the spot.
"The crispy lamb in our crown county should first use the free-range goats raised in the farmyard, although the price is more expensive than the general lamb, but this is the key to making a good crispy meat." Master Yang first removes the bone residue and miscellaneous meat from the goat meat, and cuts small strips of meat horizontally in the direction of the meat shreds. Coupled with white noodles, eggs and secret pepper noodles, after stirring the meat paste evenly, I saw him grab the meat paste and throw it up heavily, and it fell more than a hundred times, which completed the raw material preparation process.
After waking up for 20 minutes, start frying. Master Yang particularly stressed that it is necessary to use medium heat to slow fry. The red strips of meat crackled in the golden frying pan, quickly changing color and the aroma of the lamb emanated. Then, use a colander to scoop up the meat, the weight in the hand becomes slightly lighter and then fished out, if you eat dry, you must increase the oil temperature, and re-fry it twice. In this way, a plate of dry fried crispy lamb with full aroma, crispy outside and tender inside is ready.
"The crispy lamb that has just come out of the pot, the outside is charred and tender, can be eaten directly, can also be simmered in soup, colored on high heat, and simmered slowly over low heat." Master Yang said. If you want to eat the stewed crispy meat, put the fried crispy meat on the basin, add a little balsamic vinegar, sprinkle with coriander and drizzle with sesame oil. The smooth and tender crispy meat that melts in the mouth is paired with a carefully boiled crispy broth, and the meat is served in a small bowl with the soup, and the aroma immediately mobilizes the taste buds of diners.
The aroma of crispy lamb has been burned in the hearts of the people of GuanXian County for decades. In order to let more people taste this local specialty food, local specialty sellers are also committed to pushing Guanxian crispy meat to the road of branding and industrialization. In a specialty store, the reporter saw many aseptically filled crispy meat gift boxes. "We have tried many times to make this kind of packaged crispy meat, which can keep fresh and delicious." Store manager Liang Xue said.
In the production workshop, the reporter saw that the workers were packing crispy meat and spices into the packaging jars, and after the sealing of the cans was completed, these "Guanxian crispy meats" would be sold throughout the country. The canned and ready-to-eat "Guanxian Crispy Meat" not only solves the problem that outsiders cannot eat and do not do Guanxian crispy meat well, but also revitalizes the traditional local characteristics of famous food through deep processing and extension of the industrial chain.
Lightning News reporter Zuo Xinguan County, Xing Chongchong, Feng Junzhen, Liu Yabin, Liaocheng reported