What cuisine does fried double crispy belong to?

Fried double crispy is a Shandong dish, which is a characteristic traditional dish in Shandong. Cooking is based on fried vegetable oil. It is one of the most difficult dishes in Chinese food to make.

Color, aroma, taste, shape of the special food. This dish is highly praised in Yuan Mei's "Suiyuan Food List" and Liang Shiqiu's "Yashe Talks about Eating".

1.Fried double crispy is a traditional famous dish in Shandong, this dish is in the middle of the Qing Dynasty from the "belly burst" a dish evolved, oil explosion refers to the boiling oil stir-fry and add ingredients to the pot, that is to say, the requirements are strong, fast, agile action, instant completion. 2.

Oil-fried double crispy one end to the table, there is a faint garlic fragrance overflowing, tempting appetite, the belly cut into the size of the thumb, served in the blue flower plate white and flawless, the thin cross knife edge through the hot oil ** after the slight opening, quite like the flowers to be released, brown chicken gizzards embellished among them, giving people an elegant and unpretentious beauty, the entrance is fine, but the meat is fresh and tender, a little chewing, crispy and tender and delicious, such as taking out marinated shrimp oil dipping, then there is a different flavor. [Material].

Pork belly. 250 grams.

Shao wine. 20 grams.

Chicken gizzards. 150 grams.

Table salt. 3 grams.

Minced green onions. 3 grams.

Cooked lard. 750 grams.

Minced ginger. 1 gram.

Broth. 65 grams.

Minced garlic. 2 grams.

Vinegar. 5 grams.

Wet starch. 25 grams.

Method] 1Split the belly with a knife, peel off the skin, remove the tendons, wash it with water, first cross the front and hit the figure ten flower knife, and then on the reverse side every centimeter to hit the straight knife, the depth of the knife edge is 2 3 of the belly thickness, and then cut into centimeter square pieces.

2.Cross the gizzards every centimeter with a multi-cross knife to a depth of 2 3 of the thickness of the gizzard.

3.Take a bowl and mix the broth, Shao wine, monosodium glutamate, salt, vinegar and wet starch into a sauce.

4.Blanch the belly kernels and chicken gizzards with boiling water, then remove them, control the moisture, put lard in the frying spoon, and burn them over a high fire.

When it is hot, pour in the blanched chicken gizzard and belly, about two or three seconds, quickly pour it into the colander to control the oil, leave 50 grams of oil in the spoon, put in the green onion, ginger and minced garlic, pour in the belly and chicken gizzard after frying the fragrance, and then put in the mixed sauce, stir-fry on a high heat, stir-fry evenly and immediately put out the spoon and put it on the plate.

Note] 1The belly kernel and the chicken gizzard knife and the knife edge should be matched with each other, the knife distance should be basically equal, and the size of the cut piece should also be equal.

2.Blanching with water and using oil** for a short time to keep the raw materials crisp and tender.

3.The action during cooking is required to be fast, it should be operated with a strong fire, and the juice should be hung evenly, and the soup should not be produced.

Fried double crispy belongs to Shandong Lu cuisine.

Personally, I think it is a series of Sichuan cuisine, and there are the most stir-fried series of Yanbang dishes, but in addition to Sichuan cuisine, there will also be Hunan cuisine.

Fried double crispy cuisine: Shandong cuisine, Fujian cuisine.

Ingredients: 150 grams of chicken gizzard and 200 grams of tripe.

Excipients: 20 grams of cucumbers and 20 grams of carrots.

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 2 grams of vinegar, 3 grams of garlic, 8 grams of starch (peas), 50 grams of peanut oil, 2 grams of alkali, appropriate amount of each.

Craftsmanship 1Peel and slice the garlic, add an appropriate amount of starch to water and stir well to form wet starch, set aside; Chicken gizzards and tripe are removed from the outer skin, and the knife is chrysanthemum knife type. Soak the chicken gizzard and tripe with 200 grams of water for 30 minutes after alkalizing the knife (the purpose is to be brittle and fishy), and then wash it several times with water, wash the cucumber and carrot and change the knife into thin slices.

2.Refined salt, monosodium glutamate, pepper, balsamic vinegar, chicken broth, green onion and ginger oil and wet starch are made into a bowl. 3.

The wok is placed on the hot fire, the hot pan is filled with peanut trembling and buried oil, and when the oil temperature is seventy, put in the chicken gizzard and tripe that are drained of water, and then remove the filtered oil after stirring it with a hand spoon. 4.Leave 20 grams of oil in the wok, fry the garlic slices to make the fragrance, and then add the cucumber, carrot and chicken gizzard, tripe, and then cook the right bowl of eggplant and horsetail, turn the pot evenly, and put it out of the pot and put it on the plate.

Art Tip 1The tripe can be cut in the shape of a chrysanthemum, which is the same as the chicken gizzard, and the knife is also cut for window flowers or other flower knives to increase the shape and color. 2.

The tripe and chicken gizzard must be cleaned by soaking in alkaline water, and can be blanched in warm water at 80 degrees, but not for too long. 3.When putting tripe and chicken gizzard in the oil pan, if there is too much water, you can use a clean white cloth to absorb it before putting it down.

4.Tripe is divided into shutters, tripe kernels, and belly collars. If you choose tripe collar for this dish, the stove regrets that it tastes better.

Green onion (10 grams), garlic (5 grams), light soy sauce (5 grams), white sugar (10 grams), vinegar (20 grams), starch (broad beans) (10 grams), monosodium glutamate (3 grams), sesame oil, jujube (10 grams), Huayan pepper (3 grams), peanut oil (50 grams).

The fried double crispy is a braised cabbage, Shandong, which is pretty good, but I won't do it anyway.

Fried double crispy is a Shandong dish, which is a characteristic traditional dish in Shandong. Cooking is based on fried vegetable oil. It is one of the most difficult dishes to make in Chinese food.

It is a special food with color and edge, fragrance, taste and shape. In Yuan Mei's "Debate Search Suiyuan Food List" and Liang Shiqiu's "Yashe Talks about Eating", this dish is highly praised.

1.The tip of the pork belly is equipped with clear oil, inner membrane, cut 6 pieces of each belly tip, cut 2 pieces of pork loin to cut off the fascia, soak in water and pepper for 1 hour to remove the ambiguity, and cut 1 piece of every three knives;

2.When the pot is placed on the fire, the peanut oil is burned and the hot oil is burned, and the tip of the belly is grasped with a little dry starch, and the oil is passed in the oil pot, and then the waist is oiled, and the oil is quickly poured into a colander to drain the oil;

3.Soy sauce, sugar, rice vinegar, sesame oil, monosodium glutamate, and wet starch are mixed into marinade;

4.Leave the remaining oil in the pot, put it back on the fire, first stir out the fragrance with green onion and garlic, pour in the marinade, boil, pour in the tip of the belly and the pork loin, and turn it over twice.

[Material].

Ingredients: 200 pork belly, 150 grams of chicken gizzard, 5 grams of Shao wine, 1 4 grams of Jinghan Nian salt, 2 grams of green onion, 1 gram of ginger, 1 5 grams of garlic, 1 gram of monosodium glutamate, 500 grams of cooked limb lard (about 50 grams), 25 grams of wet starch, 50 grams of clear soup.

Method

1. Peel off the fat skin and hard tendons from the belly, wash it, cut it with a knife into a net-shaped flower knife, put it in a bowl, add salt and wet starch to mix, wash the chicken gizzards, remove the inner and outer tendons, use a knife to cut a cross knife with an interval of 2 mm, put it in another bowl, add salt and wet starch and mix.

2. Take another small bowl, add clear soup, Shao wine, monosodium glutamate, refined salt, wet starch, mix well into a sauce and set aside.

3. Put in the lard on the wok, burn until it is hot, put in the belly and chicken gizzards, quickly spread it with chopsticks, pour it into a colander and drain the oil. Leave a little oil in the wok, add the green onion, ginger and garlic before stirring out the fragrance, then pour in the chicken gizzard and belly, and add the sauce, turn it over twice, and then put it on the plate.

Oil-fried double crispy" gave a very high evaluation, and he said this in the "Suiyuan Food List": "Wash the pig's belly, take a very thick place, remove the upper and lower skins, use the center alone, cut the dice pieces, and roll."

The main dry is tung section material: 100 grams of pork belly (2 taels), 100 grams of chicken gizzard.

Seasoning: 500 grams of oil (60 grams of consumption), a little, 25 grams of green garlic, 10 grams of cooking wine, 2 grams of monosodium glutamate, 1 gram of salt, a little ginger water, 16 grams of water starch, 10 grams of vinegar, appropriate amount of stock.

Fried double girder potato crispy method: first prepare pork belly and pork kidney; Then put the pot on the fire, when the peanut oil is hot, grasp the tip of the belly with a little dry starch, put the oil in the pan over the oil, and then pour the dregs into the slotted spoon to drain the oil; Finally, leave the remaining oil in the pot, put it back on the fire, first use the green onion section and garlic rice to stir out the fragrance, pour in the marinade, boil, pour in the tip of the belly, the pork loin, and turn it over twice. Fried double crispy is a Shandong dish, which is a characteristic traditional dish in Shandong.

Cooking is based on fried vegetable oil. It is one of the most difficult dishes in Chinese food to make.

Delicious.

Ingredients: 250g pork belly 150g chicken gizzard.

Excipients: Starch (corn) 13 grams.

Seasoning: 20 grams of rice wine, 3 grams of salt, 3 grams of green onions, 50 grams of lard (refined), 3 grams of ginger, 3 grams of garlic, 5 grams of vinegar.

How to fry the double crispy:

1.Split the belly with a knife, peel off the skin, remove the tendons, wash it with water, first cross the front to hit the cross knife, and then on the reverse side every centimeter to hit the straight knife, the depth of the knife edge is 2 3 of the belly thick, and then change.

Cut into centimeter-square pieces;

2.Cross the gizzards at intervals with a multi-cross knife to a depth of 2 3 of the thickness of the gizzards

3.Take a bowl and mix 65ml of clear soup, rice wine, monosodium glutamate, salt, vinegar and wet starch into a sauce;

4.Blanch the belly and chicken gizzards of the flower knife with boiling water, and then remove them to control the moisture;

5.Put lard in a frying spoon and cook over high heat.

When it is hot in seven or eight minutes, pour in the blanched chicken gizzards and belly, ** about.

In two or three seconds, quickly pour it into the colander to control the net oil;

6.Leave oil in the spoon, put in green onions, ginger, minced garlic, fry the fragrance and pour in the belly kernels and chicken gizzards, then put in the mixed sauce, stir-fry on a high heat, stir-fry evenly and immediately put out the spoon and put it on the plate.