Besides simmering soup, there is only one way to eat lamb tripe. Explosion is divided into oil explosion and water explosion. It is to take high temperature and strong fire as soon as you come up, and it is crisp and tender. If it is a little too much, it will be too coagulated and not brittle to swallow. Oil explosion is the practice of hotel restaurants, while water explosion is the specialty of street vendors, each with its own unique skills. Now I'm just talking about the boiling water in my stomach.
Water-fried tripe is only suitable for lamb tripe, and tripe is not suitable for water-fried tripe except louver. Because it is thick and tough, it can't be eaten for a long time. Only the tripe tissue is delicate and soft, which can be eaten by water explosion, and it is white after washing, unlike the tripe, which is black and gray.
The tripe stall divides the tripe into four parts and names it with proper nouns. Next to the first part of the esophagus, there is the largest small sarcoma in the rumen with a towel on it, commonly known as the web. There are two webs, and there is a thick meat peak at the junction of the two, which is the most tender and called the belly collar. The belly collar only peels the clean meat inside, and it is white and thick and called belly kernel, which is the best part. The second part is a honeycomb stomach shaped like a chain, called a belly gourd. The third part is the double-valve stomach, just like a piece of cloth folded page by page. It's called "Sandan", or it can be called louver (this is the only part of the cow's stomach that can be eaten explosively). This is the most tender part except the belly. The fourth part is the straw stomach (this is the stomach of ordinary mammals), commonly known as the belly mushroom, which probably means smooth and soft, and the smaller part near the intestine is called the mushroom tip. Belly kernel is the most expensive, followed by louver and mushroom, and belly plate is the cheapest. When selling, fry with boiling water according to the price of the parts specified by the guests. The soup with fried belly is just boiled water with shredded onion and pepper, which has no taste in itself and depends entirely on seasoning. Sesame paste is the main ingredient, otherwise it is not fragrant. Followed by soy sauce, spicy oil, coriander (coriander), chopped green onion and fermented brine. When frying in a pan, it is not advisable to use too much at a time, only use half a small bowl at a time, about two or two. Because the stomach is crisp and tender, you must eat it in time, and it will come back to life if it is a little cold. After a long time, you get old and chewy.
"Tian Zhi Ou Wen" once said that there are three kinds of hotels in Shi Jing: one is the Southern Hotel; One is Beijing Hotel and the other is Medicine Hotel. Catch up with the first two when I was a child; The Jubao number outside the front door is the South Hotel, where you can eat real Shaoxing wine. Beijing Hotel, such as Liuquanju in Xisi North Street, is really opened by Zuorenshan, and there are many kinds of good wines. There is also the smallest local pub, commonly known as the big wine jar. Although it is for drinking in the lobby, there are no formal seats and no snacks. If you want to have a drink, you can cover it with a big jar buried underground in the store as a table, and move a stool to sit down and have a drink. After a long time, the big wine jar became a legal wine stand.
The vats supply sorghum shochu with high quality and many customers. But there was nothing to drink, so some vendors gathered in front of the big wine jar to sell pig's head meat, wonton and even peanuts and melon seeds. Fried belly is the best seasoning for wine, so there are many stalls in front of the big wine jar.
The most famous tripe shops in Beijing are two in Dong 'an Market, one is called "Tripe King" and the other is called "Tripe Feng", both of which are Muslim shops. In addition, the city is full of tripe stalls, which are very popular with people.
From the vat burst, I thought of Daoxiao Noodles again. Daoxiao Noodles is a snack in Shanxi Province, and there is also a big jar with Daoxiao Noodles attached. This dough maker is very skilled. A big dough almost three feet high, held in her arms, stood in front of the pot with a knife in her right hand, and sliced the noodles from top to bottom with the knife. The blade crossed and the noodles were thrown into the water, which made people dizzy and shackled. The noodles cut out have the same length and thickness, and they are smooth and dignified when eaten in the mouth. The soup is also clear and not turbid, and has no sticky feeling, which is a double-edged sword with Lamian Noodles (noodles) from Beijingers. You don't have to eat it. Just watching it is an artistic enjoyment.
I like the taste of Beijing's big jars. Every summer evening, when the residual heat of summer disappears, the breeze blows gently, or in the evening of late autumn, frozen clouds meet and the autumn wind blows, I will go home very late after work. I will find a big wine jar in the cold street. There are not many drinkers, and there is no entertainment and thumb war in my ears. Buy a bag of peanuts or a dish of boiled edamame and have a drink. It doesn't cost much, so it's interesting.
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