There are three kinds of explosions: old explosions and new explosions. Laosanbao is a famous dish with China characteristics, belonging to Shandong cuisine. The food is rich in taste, fragrant in sauce, sweet and astringent in taste, fresh and fragrant, and suitable in shade. Later, after development, there were three new explosions in many places, belonging to private kitchens.

Chinese name, three explosions.

Taste, light and sweet.

The main ingredients are lean meat, pork loin and pork liver.

The "old three kinds" are pork slices, pork loin and pork liver fried together, and the "new three kinds" are pork slices, shrimp and squid fried together.

You can tell the difference between the dishes on the surface and the taste of the food. One is fresh and the other is really fragrant.

history

"Exploding Three Kinds" originated from the ancient court dish "Family Portrait" in China. Due to the use of blasting method, the main ingredients are incomplete, and it is famous for feeding three kinds, which has lasted for a long time and has been made all over the country. The main ingredients are lean meat, pork loin, pork liver and magnolia slices, which are traditional famous products in Long Yuan.

raw materials

Pork liver, pork tenderloin 1, lean pork, winter bamboo shoots, cauliflower, egg white, wet starch, cooking wine, refined salt, monosodium glutamate, onion, ginger and minced garlic.

Recommended reason

There are many kinds of Chinese food cooked by "Explosive". Whether it is in the southeast, northwest or in all directions, it is coriander, soup, oil, salt, sauce and onion. The dishes fried by senior chefs are absolutely crispy and juicy. There is not only an external "mouth", but also a "taste". Cooking is the strong point of northerners. "Fried vegetables should pay attention to the temperature. It is raw materials that can highlight the temperature. Here are the three most explosive colors. For hundreds of years, the raw materials used in the explosion of Dongxinglou are the same, not fresh liver or tenderloin. There are five or six processes, such as cleaning the stomach, or pieces, or slices or strips, soy sauce explosion, oil frying and sauce seasoning. After that, the liver is crisp and tender, the meat is smooth, and the belly is fragrant and glutinous. The food is rich in taste, fragrant in sauce, sweet and astringent in taste, fresh and fragrant, and suitable in shade.

manufacturing method

The process is as follows

1. Pork is cut into thin slices about 3.3 cm long across the muscle line;

2. Cut the kidney into two pieces, remove the waist, and then put a parallel straight knife in it to make a sharpening blade;

3. Liver section;

4. Cut the onion into horse ears;

5. Cut garlic and blue slices into thin slices;

6. Put the sliced meat, waist slices and liver slices into a bowl, add starch, salt and soy sauce, and evenly size them;

7. Mix 100 ml soy sauce, vinegar, monosodium glutamate, starch and broth into juice in another bowl;

8. Sit the pot on the fire, add oil and burn it to 60% heat, pour three samples into the slippery heat, and control the amount of oil in the colander;

9. Leave the oil in the pan, stir-fry the blue slices slightly with the onion and garlic in the wok, pour in the mixed juice, add three kinds after the explosion, and turn the spoon into a plate.