Oil-fried double crispy is a Shandong dish, which began in the middle of the Qing Dynasty, requiring color, aroma, taste and shape, and cooking is mainly based on fried vegetables and oil. The method of authentic oil explosion double crispy is extremely difficult, and the requirements for heat are very harsh, if it is less than one second, it will not be cooked, and after another second, it will not be brittle.

Originally called Fried Double Crispy, it was renamed Fried Double Crispy because customers said the dish was crispy and tender, and it was also called Double Crispy, also because this dish is made of crispy and tender pork belly and chicken gizzard, which contain a lot of water, so it has this reputation.

It was recorded in the "Suiyuan Food List": "Wash the pork belly, take a very thick place, remove the upper and lower skins, use the center alone, cut the dice, stir-fry in boiling oil, add condiments and start the pot, and it is better to be extremely crispy." This northerner law also. "This is the prototype of the double crispy explod.

When the host's sister finished introducing the new judges and Han Guishan, who had become a special guest from the judges, she looked at the rest area with a smile and said sweetly: "The first group of contestants is Zhang Guanghang and Gu Li, Zhang Guanghang's competition dishes are fried double crispy, and Gu Li's competition dishes are Ruyi rolls, the competition will start in three minutes, please come to the stage to prepare." ”

"Fried double crispy? something. "The older Xu Cheng gets, the more demanding he becomes, and he is a little more tolerant of young chefs, but only slightly, and when he heard that Zhang Guanghang actually dared to make fried double crispy, he looked forward to it a little more.

"Didn't you read the information I gave you?" Han Guishan asked, he had already studied the competition dishes of these four contestants, the fried double crispy is a famous dish, the ruyi roll can barely be used as a staple food, the shredded yam is a dessert, and the final finale of the sprouts and meat is a very good tasting order.

is just a few bowls of eight-treasure porridge, Han Guishan expressed some regrets.

"It's not interesting to know in advance, but you have to know on the spot to have a sense of surprise. Xu Chengdao.

The other four judges had different expressions, they all looked at Gu Li with complicated expressions, and they were silent, even Pei Shenghua, who had always talked a lot, did not speak.

"How can the Ruyi Roll ......" Xu Cheng reacted as soon as he spoke, and couldn't help but look at Gu Li, "It's actually a Ruyi Volume." ”

"What's wrong with the Ruyi roll?" Now only Han Guishan is left in the judges' seat.

"Ruyi scroll is a dim sum in the banquet of Mongolian relatives in the Manchu and Han Dynasty, which was once lost, and was later restored by Master Tan according to ancient books, and is one of the signature dim sum of Master Tan during his lifetime. Xu Cheng explained.

"Is it difficult?" Han Guishan still didn't understand.

"It's difficult, after Master Tan died, no one could make that taste. Xu Cheng said regretfully, Master Tan has been dead for nine years, and he has never eaten the wishful scroll in the past nine years.

"In fact, the Ruyi scroll made by Cai Bo (Gu Li's senior brother) also won the eight-point true biography of Master Tan. Pei Shenghua said.

"It's only eight points. "Xu Cheng is a demanding eater.

"Wait, see if he can get a bit of Tan Lao's true biography. Tong Deyan looked at Gu Li.

In the rest area, Wu Minqi was also shocked that Gu Li actually wanted to make a wishful roll, and explained the origin of the wishful roll to Jiang Feng, Wu Minqi sighed: "If he doesn't do a good job, I'm afraid he will ......."

I'm afraid that he will be greeted by more mean cynicism from everyone.

laughed at him for not measuring himself, laughed at him for insulting his teacher, and laughed at him for falling into the reputation of his teacher.

For no reason, Jiang Feng thought of Jiang Jian.

"Actually, his strength is not bad. Jiang Feng, as a bystander who did not know Gu Li's past cooking experience, expressed his relatively objective opinion, "The basic skills are very solid, steady and steady, he will become an excellent white case chef." ”

"He will. Wu Minqi agreed, "My grandfather said a long time ago that he would become a better master of the white case than Master Tan. ”

In the past ten years, Gu Li has been learning to cook day after day in the ridicule and contempt of his peers, year after year, and has never given up lightly, nor has he ever slackened off. God will never treat people who are willing to work hard and be down-to-earth, Jiang Jian's talent is so poor that he can still become a qualified red case chef, Gu Li's talent is actually not bad, he will only get better and better, and go higher and farther than those who have followed the trend and laughed at him.

Jiang Feng thought about it carefully, and suddenly found that what Gu Li took was the protagonist template.

Recognized as a waste of firewood, a stain on the master, born in a culinary family, in the ridicule of everyone, step by step forward, alive and inspirational hero.

Now he is only one chance away, such as defeating a recognized genius with a blockbuster, a counterattack by waste wood, a cooking competition, winning the championship in one fell swoop, and a former enemy, trampled under his feet......

All he needed now was a system that fell from the sky or an old man who was sleeping in a kitchen knife.

Jiang Feng's expression gradually became complicated.

"What's wrong. Wu Minqi noticed that Jiang Feng's expression had changed.

"I didn't ...... It's nothing. ”

......

On the field, Zhang Guanghang had already peeled off the fat skin and hard tendons of the tip of the pork belly, washed it, cut it into a net-shaped knife flower, and mixed it with salt and wet starch.

The time for the oil to be fried is only a few minutes, and the success or failure is between minutes and seconds, but the preparation work in the early stage is very cumbersome, the chicken gizzard should be washed, and then the inner and outer tendons and skin should be removed, and then the cross knife flower with only two millimeters apart should be opened, and the pork belly tip should be mixed with salt and wet starch. Each pork belly tip can only be cut into six pieces, the requirements for ingredients are very high, and the sauce should be prepared with clear soup, Shao wine, monosodium glutamate, refined salt, and wet starch.

Zhang Guanghang's knife work is exquisite, and the speed of processing ingredients is fast, which is faster under the background of the already slow coulee.

The practice of ruyi rolls is equally cumbersome, the pork is chopped into a fine puree, and the green onions, ginger, peppercorns, Shao wine, refined salt, monosodium glutamate, wet starch, sesame oil and white broth are stirred into a filling. Wrap the meat pie with egg skin and roll it into a medium-thick filling strip, mix and wrap it with flour, and roll it into a moire-shaped ruyi roll. Press the Ruyi roll into a flat round roll, then cut it into thick slices, and fry it in the pot.

The production method is not a secret, you can find it on the Internet, and the most difficult part is that according to the shape of Ruyi, the cross section of each piece of meat has a clear moire. At that time, Master Tan made the Ruyi roll, the skin was golden and crispy, the meat inside was soft, and according to the ancient records, it was stained with peppercorns and eaten together, which had a unique flavor.

After eating the ruyi rolls made by Master Tan, and then eating the ones made by others, I always feel that it is almost delicious.

Gu Li's movements are very slow and meticulous, and he will not make mistakes in seeking stability in slowness, and he has his own rhythm so that he will not be thrown out of order.

The oil in Zhang Guanghang's pot has been burned to eighty percent hot, and it is about to be the moment to decide success or failure, Gu Li is still slowly rolling Ruyi rolling, unhurried, and not caring about the progress of the opponent at all.

Put the belly and chicken gizzard into the pot, quickly cut them apart with chopsticks, pour them into a colander and drain the oil.

Leave a little oil, add green onions, ginger, and garlic before stirring fragrant, pour in the chicken gizzard and belly again, add the sauce, turn it upside down twice, and in an instant, the dish is ready.

Stir-fried double crispy, out of the pan!