By the Song Dynasty, fried dishes might have appeared. Meng Yuanlao's Tokyo Dream has been published for nine years: "Salted black beans with meat, fried meat and double hump horns". In the Song Dynasty, there was a dish called "raw meat", which was recorded in the bell: "Slice the lean meat, wash it with soy sauce, cook it in a red pot, stir fry it, remove the blood, and it will be fine if it is slightly white. Take it out and shred it, then add pickled melon, radish, garlic, apple, tsaoko, pepper, shredded orange and sesame oil and stir fry. " This is basically the same as modern fried pork slices. Of course, the meaning of "explosion" cannot be completely compared. However, in the Yuan Dynasty, a kind of "fried pork belly" similar to stir-frying with sauce and water appeared: the pork belly was cut raw, put in a pot and fried with strong fire.
Fried pork slices
In the Ming Dynasty, there were "fried pigs", "fried geese" and "fried chickens" in the Song Health Department. The method is very close to the present one, but the name is different:
Fried pig: take cooked meat, cut it into pieces, stir-fry it in hot oil, cook it with less soy sauce and wine, and add pepper and onion. It should be fried with shredded raw bamboo shoots and shredded water bamboo. Fried goose (two kinds): one is to cut the cooked meat, rub it with salt and wine, add pepper and onion, add sesame oil and fry until dry. The other is to stir fry with brown sugar, salt, pepper and oil.
In the Qing Dynasty, fried vegetables developed faster, and they were fried: cut into pieces, boiled in boiling water, drained, fried again, and fried with wine, soy sauce, onion and ginger. Fried belly slices: slice the raw belly, stir-fry it in a hot pot, and cook it with wine, bean powder, soy sauce, green garlic and vinegar. Fried lamb belly: cut the raw fried belly into domino pieces, fry it in boiling water, turn it over a few times, remove the oil, and add bean powder, onion, garlic slices and soy sauce.
fried chicken
It can be seen that these "explosions" are no different from the current practice. Small pieces of raw materials are quickly heated to maturity with strong fire, and then auxiliary materials and seasonings are added for quick frying. According to the different seasonings used, it can be divided into sauce explosion, onion explosion, coriander explosion and clear explosion. Compared with ordinary cooking, the heating oil temperature is higher, and some of them are scalded with boiling water before "oil explosion" and immediately put into the oil pan.
In the past, the "fried" dishes in Beijing Huimin Restaurant were very famous. A kind of "tripe soup" made of lamb tripe is eaten raw in a boiling pot and tastes quite crisp. Shandong restaurants have better cooking skills, and there are many famous dishes, such as "Fried tripe with oil", "Crispy soup (pork tripe and chicken gizzard)", "Fried diced chicken with sauce", "Fried mutton with onion" and "Fried Dan with garlic".