Oil-fried double crisp is a Lu cuisine, which is a traditional dish with shandong characteristics. Cooking is based on bursting vegetable oil. The authentic oil burst double crisp method is extremely difficult, the requirements for the heat are extremely harsh, one second is not cooked, and after one second it is not crisp, it is one of the most difficult dishes in Chinese food. Specialty food with color, aroma, taste and shape. This dish is highly praised in Yuan Ming's "Suiyuan Food List" and Liang Shiqiu's "Yashe Talks About Eating".
Pork belly (200 g) Pork loin (250 g)
Green onion (10 g) Garlic (5 g) Soy Sauce (5 g) Sugar (10 g) Vinegar (20 g) Starch (Broad Beans) (10 g) Monosodium Glutamate (3 g) Sesame Oil (10 g) Peppercorns (3 g) Peanut Oil (50 g)
2. Put the pot on the high heat, when the peanut oil is 80% hot, the tip of the belly is grasped with a little dry starch, the oil pan is over the oil, and then the waist is over the oil, quickly pour into the colander to drain the oil;
3. Mix soy sauce, sugar, rice vinegar, sesame oil, monosodium glutamate and wet starch into marinade;
4. Leave the remaining oil in the pot, put it back on the high heat, first use the shallots and garlic rice to simmer the aroma, pour in the marinade, boil, pour in the tip of the belly, the pork loin, turn it upside down twice.
Process tips
1. The tripe can be cut into a chrysanthemum shape and the same as the chicken gizzard, and also the knife is a window flower or other flower knife to increase
Add morphological decors. 2. Tripe, chicken gizzard soaked in lye water must be cleaned, but also can be blanched with 80 degrees of warm water, but not too long.
3. When putting the tripe and chicken gizzard in the oil pan, if the water is too much, you can use a clean white cloth to suck it up and then put it down.
4. Tripe is divided into blinds, belly kernels and belly collars. This dish tastes better if you choose tripe collar.
Pork belly 200, chicken gizzard 150 grams
Seasoning selection
5 grams of rice wine, 1% refined salt. 4 grams, green onion 2 grams, ginger not 1 gram, garlic not 1. 5 g, MSG 1 g, cooked lard 500 g, wet starch 25 g, clear broth 50 g
1. Peel off the fat skin and tendons of the belly and wash it;
2. Use a knife to cut a net-shaped flower knife, put it in a bowl, add salt and wet starch and mix;
3. Wash the chicken gizzard, remove the inner and outer tendon skins, and use the knife to cut the cross flower knife with a spacing of 2 mm;
4: Put in another bowl, add salt and wet starch and mix.
5: Take another small bowl, add clear soup, rice wine, monosodium glutamate, fine salt, wet starch, mix well into a sauce and set aside.
6: Heat the frying pan, put the oil, burn until it is 80% hot, put in the belly, chicken gizzard, quickly scatter with chopsticks, pour into a colander and drain the oil.
7: Leave a little oil, remove the shallots, ginger and garlic, pour in the chicken gizzard and belly, and add the sauce, flip it upside down twice.
Ingredients: Chicken gizzard 150 g Tripe 200 g
Ingredients: 20 g cucumber 20 g carrots
Seasoning: Salt 5 g MONOS glutamate 2 g Pepper 2 g Vinegar 2 g Garlic 3 g Starch (peas) 8 g Peanut oil 50 g Alkali 2 g Each appropriate amount
1. Peel and slice the garlic, add water to the starch and stir well into wet starch, set aside; chicken gizzard, tripe remove the outer skin, shave knife chrysanthemum knife type. Soak the chicken gizzard and tripe with 200 grams of water after alkalizing and boiling for 30 minutes (the purpose is to make it crisp and fishy), then wash it several times with water, wash the cucumber and carrot and change the knife to thin slices.
2. Fine salt, monosodium glutamate, pepper, balsamic vinegar, chicken broth, onion ginger oil wet starch pair to make bowls.
3. Put the wok on the high heat, inject peanut oil into the hot pot, put in the chicken gizzard and tripe that drain the water when the oil is 70% warm, stir it with a hand spoon and then fish out the filter oil. 4. Leave 20 grams of oil in the wok, stir-fry the garlic slices to make the aroma, then follow the cucumber, carrot and chicken gizzard, tripe, then cook into the right bowl, turn the pot evenly, that is, out of the pot and plate.
Production Tips :
1. Tripe can be cut in the same shape as the chrysanthemum and chicken gizzard, and also the knife is a window flower or other flower knife to increase the morphological color.
2. Tripe, chicken gizzard soaked in lye water must be cleaned, but also can be blanched with 80 degrees of warm water, but not too long.
3. When putting the tripe and chicken gizzard in the oil pan, if the water is too much, you can use a clean white cloth to suck it up and then put it down. 4. Tripe is divided into blinds, belly kernels and belly collars. This dish tastes better if you choose tripe collar.