Longan fried
It is a snack that Shunde people love to eat regardless of men, women and children
The golden crispness, crispy on the outside and tender on the inside
Many foodies worship under its pomegranate skirt
In Shunde, there are too many shops under the banner of fried pork...
But today we are going to this one - "Longan Fried"
It opens right next to Leliu Secondary School
It is led by the gallbladder, and it is said to be a fried boo that has been passed down for three generations
# The protagonist of this issue #
shop:
business hours:
11:00~21:00
address:
Dengke Road, Leliu Town, Shunde District, Foshan City
(Opposite Leliu Secondary School)
01
"Authentic Longan Fried For Three Generations"
It is the dragon's eye explosion; it is not in Leliu Longan, but next to Leliu Middle School, which is deeply loved by students, and it must be both beautiful and positive!
In addition to the most famous fried pork, there are also original fried pork belly, patented oil boiled rice dumplings, etc., where everything can be fried!
Longan Fried This shop is the main store, relying on the exclusive secret recipe and name, attracting many people from around the Pearl River Delta to learn its technology and bring back this taste of inheritance. Longan fried bouquet has also won a lot of honors; after eating so many homes, it is still the most flavorful ~
The boss's aunt said that longan fried began to start from her grandfather's generation, when the longan pushed a cart to sell on the street, and the ingredients were only a few simple: boiled rice dumplings, pork neck meat, etc. It has also been almost a decade since the move from Longan to Leliu.
This craft has been passed down to her aunt for the third generation, as a longan person, she was initially in the factory, but she still did not want to lose the family property, so she decided to pick it up again and continue to carry it forward.
In addition to making traditional fried dumplings such as boiled rice dumplings, fried pork, and fried wonton, we are also constantly discovering new fried dumplings to cater to the appetite of young people now.
02
"40+ models can be fried, everything can be fried"
There are two large freezers filled with snacks; vegetarian and meat dishes are open.
40+ kinds of fried, only you can't think of it, there is nothing you can't eat! This time we came three people, ordered all the most popular and most wanted to eat, and the most expensive fried quail in it was only 8 pieces!
After selecting the ingredients, you can wait for the explosion after getting the front desk to pay the bill. The kitchen is bright, the ingredients are wrapped in flour and put into the oil pot, followed by a crackling sound of oil rolling.
The oil is changed daily, and there is absolutely no need for overnight oil. There are no complicated steps, the whole process makes people look like "hands will be", but they can never make the taste here...
Longan fried pork
Longan fried pork, it is the C position that stands out among many fried, using crisp and tender pork neck meat; aunt also pats the heart to promise: other people's I don't know, anyway, our pork is made fresh!
A pig of three or four hundred pounds can only have 5 to 6 pounds of such meat, and it is still fresh, very expensive! The fried pork tastes very tender, and the unique marinating method is superb! I really want to steal from the boss...
Longan oil boiled dumplings
As the dragon eye of the dragon boat ancient village, I also have a lot of ideas about the practice of rice dumplings. Boiled rice dumplings, also known as fried dumplings, were founded in the Qing Dynasty and were invented by a couple from Shunde Longan Village, which is a very authentic snack!
Rice dumplings are mixed with sticky rice flour into a powder paste, seasoned with southern milk and salt, coated with flour and then fried until golden and crispy. Soft glutinous sweet and delicious taste, so that I did not like to eat rice dumplings, I also fixed my soul.
Longan fried five flowers
Pork belly is also made with fresh, refuse chilled! In the past, it was directly fried with a large square pork belly, but now because people's general appetite has become smaller, they cut a large piece of meat into small pieces and skewered together, and several people can eat it when they can't finish eating it!
Pork belly is first put into the oil pan "beer oil", the grease is almost fried, then wrapped in powder to continue to fry golden brown, a bite of crispy slag!
Fried quail
Longan fried quail, every time I think about it, the smell seems to linger on the tip of the nose...
This crispy taste has accompanied many Shunde people through their youth. Tear open the inside and burst out of the gravy, the skin is crispy and chewy, and the bones are crisp enough to be chewed and swallowed!
Fried wonton
Wonton is all packed on the same day, a dozen 12, only sold for 5 yuan! Even small street shops dare not sell this price!
Fried on the spot, Wonton first low temperature slow frying and then turn to high temperature, as soon as it is served, a hot gas comes. Fresh fried wonton must be eaten while hot, wonton skin fried crisp without burning, a bite to eat, very fragrant. Dip in ketchup or sweet and sour sauce to degrease
Fried taro ¥2.5
Fried taro is the childhood snack of many people, the fried taro here is also the same classic, many people from snacks to large, eat to marry, give birth to a baby, with a baby and come to eat...
On both sides are two thick pieces of taro, breaking open and there is a piece of fish rot brewed inside, taro is first crispy taste, inside is soft and sticky, and then to the fish rot of elastic teeth, triple taste, the taste buds in the mouth have been the greatest satisfaction!
Stuffed chili peppers
I don't know who came up with the fried peppers, but I think it comes from the "fried spring rolls" ~ crispy appearance, and then stuffed with hand-chopped mud carp rot.
On the palate, it is crisp on the outside and tender on the inside, with both the crispness of the fried flour and the tenderness of the inverted.
Fried sweet potatoes
Sweet potatoes were the most common snackSaved in my childhood, and I used to be able to buy them at a street breakfast shop on my way to school, but now I rarely see them...
The fried sweet potato with golden and seductive color, crispy on the outside and loose on the inside, the sweet potato is also super sweet and no residue, the taste of my childhood is not wrong!
Fried broccoli, fried cauliflower
Some people like to eat whole meat feasts, I prefer to eat vegetarian dishes compared to meat, cauliflower and broccoli are ¥3 a piece, and the portion of coconut vegetables is half so much!
Fried broccoli is the king of popularity here, and the boss aunt said that every day they have to buy at least a large sack, and they can sell out every day! Sprinkled with sesame seeds in a secret sauce, the salty, sweet and spicy taste is overwhelming!
Wonton noodles
There are not only authentic fried but also authentic pasta to order; it has not only become a resort for afternoon tea, but also solved the lunch problem of many people.
Wonton is only very full, in addition to the pork, but also added horseshoe and fungus, eat both the tenderness of pork and the smoothness of horseshoe and fungus. The thin wonton skin is super silky and doesn't feel superfluous at all!
Bamboo noodles are made of whole duck eggs, and in order to be crisp, a little alkali water is added, plus a soup made of super ingredients, which is particularly refreshing and sweet.
03
「 Essential Drink for Skewers"
The variety of drinks in the refrigerator is still the same as the ones I ate fried when I was a child, glass bottles of fat house water, Fanta, Sprite and vita milk, in addition to these, there are also the daily pots of love flowers tea and thatched horseshoe carrot kudzu water.
The use of real materials to boil, the slag inside are separated, you can rest assured that you can drink a lot, after eating fried, you should reduce the fire!
04
"The Last Little Touch"
The weather was very good that day, and it was exactly noon when I arrived, and I heard the bell ringing at the end of the middle school next to me and remembered my high school. Now I look back, although it is very familiar, but it feels very strange, so close and so far.
At this moment, we have all left school and entered the workplace, and what used to be a clamor to grow up has now come true. But the time when I took my good friend's hand and went back to the dormitory to the canteen after school could not go back, just like the smell of these fried, missed is a lifetime.