A bowl of fried tripe in old Beijing is absolutely not enough

At the end of the Qing Dynasty, Shandong chef Feng Tianjie came to Beijing from Linqing, that is, he set up a stall on Dong 'anmen Street to sell fried tripe. Because of his fine workmanship, he was nicknamed "Fried Tripe". Later, due to the renovation of the city, he moved to the Eight Banners Military Field south of the west exit of Jinyu Hutong with other owners and continued to operate. In the 193s, Feng Jinsheng, the second son of Feng Tianjie, was apprenticed to his father at the age of thirteen, and succeeded his father in running the tripe-fried chicken at the age of sixteen. He devoted himself to studying and finally made the tripe-fried chicken family have obvious characteristics.

First of all, the knife method is different, and my fried belly is obviously wide. Only in this way can we show the crispness of fried belly. At the same time, the seasoning formula of our family is different, which is a special seasoning for fried belly, which is quite different from the seasoning for rinse meat. The seasoning for rinse meat has a strong taste, and the seasoning for fried belly in our family has a refreshing taste. It can effectively remove the bad smell of belly, show the fragrance of belly taste, and at the same time, it does not affect the delicate taste of belly, which is well received by customers and its turnover has increased rapidly.

Feng Jinsheng's restaurant is exquisite, which not only has obvious characteristics of fried belly, but also pursues high-grade shop layout and tableware selection. All metal products are made of red copper and marked with the word "Fried Belly Feng". All porcelain is refined and fine-grained, chopsticks are made of African ebony, the container for chopsticks is actually made of Kangxi magnetic pen holder, and the table is filled with Chili oil with silver spoon. Opening such a store in Dong 'an market is enough to make tripe tripe taste elegant. At that time, nave, a political celebrity, Zhang Xuesi, party member, Sun Fuling, a business celebrity, Li Delun, Liu Baiyu, Yu Shizhi, Ma Lianliang, Qiu Shengrong, Tan Fuying, Li Guiyun, etc. were all frequent visitors to Jin Shenglong. Even Ma Lianliang, who lives opposite the National Cultural Palace, invited guests at home from Dong 'an Market. At that time, when the guests arrived, Mr. Ma said to the guests, "This is Shenglong Jin's tripe, and it is still crisp and tender when it is cold."

the famous Beijing snack "tripe-fried chicken" was founded in Guangxu period of Qing dynasty, which is a century-old brand. Now, the third and fourth generations of descendants of the Feng family have carried forward the "tripe-fried chicken", with many branches and a constant stream of people eating it.

The dish features a rough shape of fried belly, and the eating method of blanching and dipping sauce is also "primitive". However, the belly is finely divided into cow and sheep belly, as well as different parts such as louver, scattered Dan, belly kernel, belly collar and mushroom, and the dipping sauce is even divided into southern food and northern food, which embodies the traditional characteristics of "looking ordinary and paying attention to eating" in Beijing snacks.

How to make it

There are three ways to stir-fry your belly: oil explosion, coriander explosion and soup explosion. In the past, in old Beijing, oil explosion and coriander explosion were only eaten in restaurants, and street stalls were just fried with white water. The reason why belly-popping is called "popping" is because of its fast speed. The specific method is to cut the belly of cattle and sheep into horizontal wires and blanch them in boiling water. Kung fu is once again caught in this long, because the belly is divided into different parts, such as the belly kernel, the belly collar, the scattered Dan, the mushroom and so on, and the temperature requirements are also different.

If time is short, the baby will be born; if time is long, the baby will be old, and the cooking will be right. The baby will taste crisp, tender and chewy, and the more you chew it, the more delicious it will be. Especially tripe, which is rich in water, extremely tender and slightly crisp, I personally prefer to eat it; There are mushroom heads, and it takes six or seven sheep to get such a plate, which is delicious and smooth; The food letter is the esophagus of a sheep. You can't chew it badly, but you can only swallow it whole. Eat fried tripe, I suggest you have a sesame fire, or two quantities of white wine, which is the best match.

The seasonings of "Fried Belly Feng" are sesame sauce, soy sauce, vinegar, coriander powder, a little chopped green onion and some spices. It looks simple, but it is delicious. In fact, people put thirteen kinds of secret seasonings in it. I made my mouth water, so I quickly set off for a special tripe with thick seasoning to taste the flavor of old Beijing. Water-fried mutton tripe of various colors is a must for old shops. "Water explosion" is one of the explosion methods in cooking, and belly explosion is the general term for water explosion of cattle and sheep bellies.

There are four kinds of fried tripe: tripe, thick head, louver and louver tip; There are nine kinds of fried lamb bellies: belly kernel, scattered Dan, belly collar, mushroom head, shredded belly, belly plate, food letter, mushroom and gourd. According to Feng Guoming, the third generation descendant of the current tripe-bursting Feng, many "Belle Ye" who were "in the flag" at that time had a tripe-bursting at the tripe-bursting Feng. Your tastes are different, and your favorite "parts" are different, so 13 different kinds of tripe are gradually formed. In addition to the fresh raw materials, the kung fu of bursting belly is all about the word "explosion".

water should be large, get out of here, and the firepower should be extremely strong. When the ingredients are put into the soup, they will be cooked in three seconds. Like belly powder for 5 seconds, belly plate for 7 seconds, belly gourd, belly collar and belly mushroom for 8 seconds ... If it is over fire, it will be hard. To eat fried tripe, you need to dip in the seasoning, which is made of soy sauce, rice vinegar, sesame sauce, sesame oil, bean curd, shrimp oil, etc., and add chopped green onion, coriander, garlic juice and Chili oil. When eating fried tripe, you usually only take one bite, and you should wipe the bottom of the bowl and hold the coriander and onion to dip the seasoning entrance. At the same time, you should pay attention to the "sense of teeth" when eating fried tripe. If the person next to you thinks you are chewing a tender cucumber, you don't have to ask. You are already an old expert in eating fried tripe.

nutritional value

the nutritional value of mutton tripe: it is sweet and warm in nature, which can tonify deficiency and strengthen the stomach, and treat symptoms such as fatigue, feverish hands and feet, frequent urination and hyperhidrosis.

However, such dishes often contain too much sodium and salt. If the ingredients are not properly processed, there may be unhealthy nitrite, so you should eat less during weight loss.