It is said that "oil explosion and double crispness" began in the middle of Qing Dynasty, which is a long-standing tradition of Shandong cuisine. It is highly respected by the world for its exquisite raw materials, exquisite cooking skills and unique style. In Jinan, Shandong Province, there are many famous Shandong dishes, and people have always had high requirements for food. In the fierce competition, the innovative chef thought of a way of thinking different from the usual meat dishes, and chose pork tripe and chicken gizzards that people usually don't notice to cook.
Because these two things contain quite a lot of water, they have the reputation of "double crispness" Yuan Mei, a famous scholar in Qing Dynasty, spoke highly of "oil explosion and double brittleness". He said this in the "Suiyuan Food List": "Wash the pork belly, take the extremely thick part, remove the upper and lower skins, use the center alone, dice it, stir-fry it in oil, and add seasoning to the pan. It is better to be extremely crisp.
This northerner law also. "Visible at that time people have been quite good at it. Experienced chefs cook pork tripe and chicken (duck) gizzards together, which tastes more delicious. The outstanding feature of this dish is that its color is white and red, which is more beautiful in contrast and can greatly stimulate the appetite of diners. It's really a delicious special food.
"Oil-exploded double crispness", formerly known as "exploded double film", has been a blockbuster since its creation, attracting many dignitaries to taste it first. Because the chef sliced pork tripe and chicken gizzards and cooked them in thick oil, the taste was crisp and tender, so people used to call them "crispy in oil".
Later, businessmen and gourmets from all over the world spread the name of delicious Shandong cuisine "crispy" to Beijing, and this delicacy was soon listed in Beijing. Now famous restaurants and hotels in Northeast China, Jiangsu and Zhejiang all have this famous Shandong cuisine, which makes "Fried Crispy" one of the famous representatives of China Shandong cuisine.
Most people can eat it, especially those with deficiency of qi and blood, malnutrition and weakness of spleen and stomach after illness. Suitable for patients with fever, obesity, hypertension, hyperlipidemia, edema, cancer and alcoholics; It is one of the first choice foods for diabetic patients.
However, people with spleen and stomach weakness, abdominal pain and diarrhea, lung cold and cough should eat less. Because cucumber is cold, patients with stomach cold are prone to abdominal pain and diarrhea. It is suitable for patients with cancer, hypertension, night blindness, dry eye, malnutrition, loss of appetite and rough skin.