What is tripe?
"Belly" refers to the stomach of cattle and sheep. Belly can usually be divided into four types: belly kernel, thick head, louver and louver tip. There are nine kinds of lamb tripe: tripe, powder pill, belly collar, mushroom head, shredded belly, belly plate, food letter, mushrooms and gourd. Different parts taste different.
As the name implies, explosive explosion is a cooking technique, which pays attention to the word "fast".
There are three ways to explode the belly: oil explosion, coriander explosion and water explosion. In old Beijing, oil-fried coriander was only eaten in restaurants, and street stalls were only fried with white water. The reason why the belly is called "bang" is because it is fast. The specific method is to cut the belly of cattle and sheep into horizontal wires and blanch them in boiling water. Kung fu was once again caught this long, because the belly is divided into belly kernel, belly collar, scattered Dan, mushrooms and other parts, and the requirements for cooking are different. The time is short, the belly is raw, the time is long, the belly is old, the heat is just right, and the belly tastes crisp and chewy, and the more you chew, the more fragrant it is; Especially tripe is rich in water, extremely fresh and tender, and slightly crisp.
How to eat fried tripe? Stew the shredded belly in water, and take out the seasoning. General seasonings are: sesame sauce, soy sauce, vinegar, coriander powder and a little chopped green onion.
The highest level of eating fried belly is to eat the belly collar of lamb belly. It tastes tender, tender than the belly kernel, but expensive. It takes several bellies to make such a plate. Eating fried tripe is just a crunchy thing, which is crunchy when chewed in your mouth, but it is best to have no teeth. And it should smell good when your stomach explodes. If you want to eat fried tripe, eat it with mutton offal soup and sesame seeds cake.
Pay attention to eating tripe.
Eat while it's hot. A plate of fried belly is only 20 yuan, just to eat it while it is hot, otherwise it will come back to life when it is cold, and the taste will be greatly reduced.
Dip it. Different from the dip in hot pot, the dip in beef belly is made of sesame sauce, sesame oil, soy sauce, rice vinegar, chopped green onion, coriander, garlic juice and Chili oil. You can't put tofu brain and leek, otherwise it will cover up the fresh flavor of lamb belly.
Eat in the right order. As mentioned above, different parts of tripe give people different tooth feelings, and the law of eating is "fresh first, then crisp, and finally tender". Simply put, the harder you chew, the sooner you eat, and the better you chew, the later you eat. As long as there are two or three different parts, we should follow this order. Only in this way can we fully experience the beauty of eating tripe.
There are several time-honored tripe shops in Beijing, and the tastes are not much different. The difference is mainly in the formula of seasoning and the cutting method of raw materials.
Belly-popping wind
Founded in Guangxu period of Qing Dynasty, it is a century-old brand. Known for its crisp belly and refreshing seasoning, it has been well received. There is garlic paste in the sesame sauce, which is delicious. Pepper is fragrant but not spicy when fried, and it will taste a little crunchy. The sesame seed cake is very solid, thick, crispy and fragrant, and has a little cumin flavor. Nowadays, the descendants of the Feng family carry forward the "explosive belly feng", which has many branches and people who eat in an endless stream.
200 1, 1 1, Beijing won the bid for the Olympic Games in the Muslim cooking technology competition, and Zhang Feng won the gold medal and the individual gold medal.
Dongxingshun tripe Zhang
The old tripe. The bellies of cattle and sheep are all fresh materials slaughtered within 24 hours. The tripe should be washed page by page, and the tripe should be washed until the water is clear. Fried belly tastes tender, crisp and refreshing, and the seasoning is the secret recipe of our ancestors, which is a perfect match! Sesame cakes are not only crisp but also layered, crisp outside and tender inside. Mutton offal soup is rich and tender, which goes well with fried tripe.
full of wild talk
It's also an old shop. Now the store is much cleaner after renovation, but the furnishings have not changed at all, or the original state. Always keep it cheap and full. The main course is fried belly, fresh and tender, well cut, and the sesame sauce is just right, which makes people taste tasteless. The beef and ribs in the small bowl are crisp and convenient to eat.
Finally, talk about the characteristics of Feng fugue.
One of the characteristics is the cutting method of raw materials. The shredded tripe is obviously wider, so the tripe is really crisp and tender. At the same time, the ingredients in the store are different. They are all special spices for tripe: sesame sauce, soy sauce, vinegar, coriander powder, a little chopped green onion and several spices, which seem simple but delicious. In fact, people put thirteen kinds of secret spices; The taste is refreshing, which can remove the bad smell of the stomach, show the fragrance of the stomach and highlight the umami taste of the stomach.
Let's go, let's go now, and have a crisp and tender tripe with old Beijing flavor.
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