The boss’s familiar Beijing accent came: “If you have a good meal at our house, then you have come to the right place!”
"The fried belly here is made according to the rules, and the taste is authentic!"
The boss was obviously a natural, and we started chatting before the meal was served.
"Burned belly is a famous traditional snack in Tianjin and the imperial capital."
"Burning belly has been recorded as early as the Qianlong period of the Qing Dynasty. There are 'burst stones' on the imperial capital's overpasses, 'burly poplars' on doorframes and alleys, as well as 'burping feng' and 'burping man', etc., which are the most famous."
"There are sheep tripe and beef tripe, beef tripe is divided into beef tripe and tripe kernels, sheep tripe is divided into 9 types, sheep tripe, sheep tripe collar, yang side tripe board, yin side tripe board, mushroom, mushroom tip, food letter, gourd,
Big grass tooth."
"Burned tripe is fresh beef tripe, generally refers to beef louvers and tripe collars or fresh sheep tripe, washed and sorted, cut into strips, stir-fried in boiling water, dipped in oil, sesame paste, vinegar, chili oil, soybean curd soup, and coriander
Eat it with seasonings such as chopped green onion and so on. The texture is fresh and tender and the taste is crispy."
"The general way to eat lamb tripe, apart from simmering it in soup, is to burst it. There are two types of bursting: oil bursting and water bursting. It is to use high temperature and high heat to make it crispy and tender. If it is overheated for a while, it will condense.
It's not crispy and can't be swallowed. Oil-frying is the practice of restaurants and restaurants, while water-frying is the specialty of street vendors, each with its own special skills."
"Shuibaodu is a Qingzhen snack unique to Beijing and Tianjin!"
"The so-called water-fried tripe is to cut the lamb tripe or beef tripe, including the millet leaf, into thin strips, blanch it in boiling water, and fry it just right to keep the tripe fresh, crispy, tender, and refreshing.
When eating fried belly, it must be served hot with dipping sauce
Only by eating the ingredients can it form its unique flavor. The ingredients are placed in a small bowl, including soy sauce, vinegar, sesame paste, coriander, and chili oil. They are dipped while eating. The taste is mellow. Most people use it with wine, and some also add sesame seeds.
Shaobing is served as a dish.”
"Shui-bao tripe not only has a unique flavor, but also has the function of strengthening the spleen and stomach, so it is very popular among the people. Shui-bao tripe is only suitable for sheep tripe and beef louvers, but other parts of the tripe are not suitable for water-baking. Because it is thick and easy to toughen, it takes a little time to cook.
It won’t be edible for a long time. Only sheep tripe has a soft tissue that can be popped in water and eaten, and it is white after washing, unlike cow tripe, which is dark, gray and unsightly.”
Listening to Ye Gui's detailed knowledge of how to explode a belly, the boss couldn't help but give a thumbs up and said: "This handsome guy, you are truly authentic!"
"Haha, boss, you're welcome!"
As he said that, the boss had already taken out part of the tripe.
This tripe is pure white and cut into the shape of thousand-layer tripe in hot pot.
But judging from the length and color, it should be sheep tripe.
The boss cut half a catty of sheep tripe and put it in a pickle.
The water was already boiling, and the boss quickly put the hairy belly into it.
The tripe is cooked in just a few seconds.
When you take it out, don't rush to put it on the plate.
Because a cold plate will cool down the hairy belly quickly, which will affect the taste.
So you should also scald the plate in boiling water.
Then put the tripe on top and drizzle with authentic sesame sauce.
"Handsome guy, the sesame sauce we have here is also called authentic. According to the rules, 20% peanuts and 80% sesame seeds. The sesame sauce made here is so fragrant. When it is poured on, the aroma is stimulated, and then sprinkled with
Get the green onions!"
"Good guy, this is the belly of our old imperial capital!"
The boss's stand-up talk is pretty good.
A portion of fried belly has been served.
Ye Gui first touched the plate. The warm plate kept the belly warm in a short time.
The aroma of sesame paste is also brought out.
"The peppers are on the table, you can add some yourself!"
After the boss finished speaking, he went back behind his cashier.
A radio full of the sense of the times still plays the international events of this day.
Ye Gui smiled and took the glass jar containing chili oil.
Open the small lid and a scent comes out.
The aroma of this chili pepper is quite strong.
Pour a small spoonful of chili pepper over the fried belly and stir evenly again.
Then he picked up a portion of fried belly with chopsticks.
One bite and you are filled with the aroma of sesame sauce.
The mutton smell of the lamb tripe itself is gone. The few seconds it is scalded with boiling water shrinks the lamb tripe, and it always maintains a crispy texture.
The aroma of sesame sauce and chili pepper are used as seasonings, which go well with the lamb tripe.
"Yes, this lamb tripe is crispy and extremely plump. It's no exaggeration to say it's authentic!"
However, it looks like there is a lot of hairy tripe, but it only takes a few chopsticks to eat.
After finishing his meal, Ye Gui paid the bill and left.
“It feels like I haven’t eaten!”
Ye Gui touched his stomach, and it felt empty now.
"Ahahaha, it's true!"
"Anyway, I feel like this when I eat hairy tripe. It looks like there is too much food, but I am not full at all!"
“But I still like the hot pot version, it’s delicious!”
"Ah hahahaha, I am the same, I think the sesame sauce is too thick and uncomfortable to eat!"
Anyway, when it comes to food, it’s always the public’s opinion that the mother-in-law’s opinion is the same.
Can't please everyone!
It’s not just food, it’s the same in life and work.
It is simply too difficult to satisfy everyone.
"Since Maodu is not full, let's go drink some bean juice!"
"Bean juice is made from mung beans, and the starch is filtered out to make vermicelli and other foods. The remaining residue is fermented. It has the effects of nourishing the stomach, detoxifying, and clearing fire. Bean juice has a long history. It is said that it has been in the market as early as the Liao and Song Dynasties.
It was popular in the imperial capital, and bean juice became a palace drink only during the Qianlong period of the Qing Dynasty."
“When I first started drinking it, maybe I wasn’t used to it, and I thought it smelled really bad, and it felt weird when I drank it!”
"But after you hold your nose and drink it twice, you will naturally feel the fragrance!"
But everyone felt that the God of Cookery seemed a little unsure when he said this.
"Master God of Cookery, tell me the truth, do you like drinking bean juice?"
"Yes, since you said the bean juice is so fragrant, you must have drank a lot of it!"
It seems that everyone has brought the controversy to the live broadcast room.
"I'm a god of food. I have to eat everything. I can't say what I like to eat and what I don't like to eat. This is unfair to the food!"
Everyone: "..."
Unexpectedly, he was suddenly rounded off by the God of Cookery.
"Single dunk a 6!"
The bean juice in the old imperial capital is really all over the streets and alleys, and it can be divided into two types: cooked bean juice and raw bean juice.
As the name suggests, the cooked bean juice can be drunk directly after you scoop it up. Add some twists, pickles and fried dough sticks to it, and the taste is worth a lot of money.
Following the taste, Ye Gui couldn't help but shudder at the rich taste of bean juice.
If you really want to say what Ye Gui is afraid of, bean juice is a portion.
In order to overcome the smell of soybean juice, he worked hard for a month.
Then I started drinking soy juice.
Even so, he only drank once a month.
I haven’t drank soy juice for three years, I’m afraid I’ve forgotten the taste a long time ago!
