Burst belly, is a famous flavor snack in Tianjin and Beijing, in many food streets are sold, and the business is hot, the pop belly as early as the Qianlong era of the Qing Dynasty has been recorded, the door frame hutong has a home "burst belly Feng", the uncompromising century-old brand, now the third generation, the fourth generation of Feng's descendants have carried forward the "burst belly Feng" to carry forward, eating people are also endless, and gradually has become a food business card in Beijing, making a contribution to the characteristic snacks, especially after the Autumn Festival, people call this "Eat Autumn", therefore, Later, there was a popular proverb: "To eat autumn, there is a bursting belly" for so many years, almost has formed a habit, the old Beijing people like to eat this bite.
What is a popcorn?
Why is the old Beijing belly so hot? In fact, the popcorn is just a general term, it is divided into sheep popcorn and beef pop belly, sheep pop belly is divided into sheep scatter dan, lamb belly collar, yang side belly board, yin side belly board, mushroom, mushroom tip, food letter, gourd, beef pop belly is divided into beef hundred leaves, beef tripe kernel, the combination of the two, often appears there are cow hundred leaves, beef belly kernel, sheep scatter Dan, lamb belly collar, lamb tripe board.
How to eat a popcorn?
After washing and sorting the lamb tripe, cut into strips, cooked with boiling water, kung fu is all in a "burst" word, the time of the explosion is not long or short, the heat must not be owed, otherwise it will lead to the belly being too raw or overcooked, and even let people chew it, if so, it must be smashed their own signboard.
Then prepare dipping oil, sesame paste, vinegar, chili oil, soy sauce tofu soup, coriander, green onion, etc., the lamb tripe mixed with spices to eat, at this time the lamb tripe, after careful processing, has already become tender texture, crispy taste, crisp and fresh, not greasy and not greasy, let people eat once lingering.
In fact, "explosion" is also divided into two kinds, oil explosion and water explosion, the hotel is oil explosion, that is, to the high temperature of the fire, take its crisp and tender, small stalls are mostly water explosion, this is the city hawkers' special work, each has its own stunts, the people are more willing to accept the water explosion, because this way to eat more flavor characteristics.
How to judge the delicious taste of the belly, its quality standard is "crisp and tender", different parts to master different heat.
When the water bursts, the amount of water should be large, roll away, the fire should be extremely strong, into the soup, three seconds to cook.
Like belly sandan 5 seconds, belly plate 7 seconds, belly gourd,
Belly collar, belly mushrooms for 8 seconds... If it explodes, it will be old and hard.
Water burst belly is only suitable for lamb tripe and beef blinds, because the lamb tripe tissue is fine and soft, but the rest of the tripe should not be water burst. Because of its thick and easy to toughness, it cannot be eaten for a long time.
When the belly is fried under the pot, the amount of time should not be too much, each time only half a small bowl, two or two or so, because the belly is good to keep crisp and tender, so it must be eaten in time, a little cold that is, back to life, a long time, it is old and chewy.
Most people use the wine, there are also sesame cakes as a dish, water belly not only has a unique flavor, but also has the ability to strengthen the spleen and nourish the stomach, so it is well received by the masses.
Whether it is lamb tripe or tripe, the four points can not be sloppy
First, the ingredients should be fresh and must not be wet.
Second, the workmanship is exquisite, and the picking, cutting, and everything is learning.
Third, burst, when to put down the pot, the length of the heat are exquisite.
Fourth, the ingredients are not good, and no matter how delicious the belly is, there is no taste.
What you should eat is crisp, chewing in the mouth and creaking, but it is best not to bother with your teeth. And the belly burst out should have a fresh fragrance, smelling like stinky tofu is certainly not fresh.
Eating a fried belly can only taste comfortable, if you talk about the plate, from eating, you can explain all of them, there are definitely few people.
Burst belly Feng
Burst belly Feng, Beijing snack, created in the Qing Guangxu years, a hundred years old brand, eating people are also endless, and now the fourth generation of Feng generations have carried forward the "burst belly Feng" to carry forward, the family's seasoning formula is different, is a special spice for bursting belly, the taste is thick and fragrant, cool through the same pieces of crisp and tender.
Boom King
Old Beijing knows that the old West German Shun burst belly king in Beijing, from the old Dong'an Market to the small street in the inner, and then to the Dongsi Art Museum, has experienced 103 years, a hundred years of vicissitudes cast this piece of gold signboard, he exploded the pop belly beijing is a must, fine selection, explosive exquisite, plate fresh and tender, is the first choice of many officials and nobles.
Kim Sang-lung
Jin Shenglong is a long-established restaurant brand in Beijing, the traditional style of old Beijing, has gone through four generations, more than 100 years, the second generation of people, began to operate the old Beijing shabu mutton.
Bursting belly full
Burst belly full, a century-old shop, although the name is a little strange, but the pop belly is really delicious, there is no need to say, pop belly wants to be delicious, then it has to be fresh, the fresher the raw materials, the more tender and crisp the things that burst out, the old popcorn of the Huguo Temple Snack Street is full of flavor characteristics.
Some people think it is delicious, some people think it is not delicious, one side of the water and soil to raise one person, this is the reason, come to Beijing to play, must not forget to try the special belly snacks.