What dishes are there on almost every table in Tianjin?

There are not only Goubuli and pancake fruit on the table of Tianjin people, but also many Tianjin-style stir-fried dishes that make your index finger move. Prepare a tissue to wipe your saliva, and something delicious will come.

First, the old explosion three.

Whether it's a big hotel, a small flying restaurant on the street or a family dining table, this is the most frequent dish. ? Explosive three? As the name implies, there are three kinds of ingredients: pork liver, pork loin and tenderloin. Slice pork liver, put cooking wine to remove fishy smell, add raw flour, mix well and marinate for half an hour. Wash pork tenderloin, cut into pieces, blanch in boiling water for one minute, and remove after discoloration. Slice tenderloin, add corn starch and protein, and marinate for half an hour. Put oil in the pan, add onion and ginger, stir-fry until fragrant, pour in tenderloin, stir-fry until it changes color, then take out, add minced garlic, stir-fry, add pork liver and pork tenderloin, stir-fry for one minute, then add balsamic vinegar, cooking wine, light soy sauce, add meat slices and stir-fry for a few minutes. The traditional old Sambo has no side dishes, which is very in line with the taste buds of the catering crowd. But in order to balance the nutrition, you can add some green peppers, celery or onions to enrich the taste according to your own taste.

Second, fry whitebait.

Whitebait is a specialty of Tianjin. Slim and white, then wrapped in fried powder and fried in oil. Not to mention how fresh and tender the taste is, it can be CD-ROM almost as soon as it is served. Wash whitebait, add proper amount of cooking wine, salt, ginger slices and shredded onion, mix well and marinate for about half an hour. Put two spoonfuls of low-gluten flour and one spoonful of potato starch into a pot, add a little salt and five-spice powder, add a little water several times and stir well, then add a little baking powder to make a crisp paste. Put the oil in the wok, heat it, hold the whitebait with chopsticks, wrap it in batter, fry it until it is slightly yellow, and take it out. After all frying, fry until golden brown, and then serve. Those who like salty mouth can sprinkle some salt and pepper, cumin powder, and those who like sweet mouth can dip in some ketchup, salad dressing and the like, which will make the taste richer.

Have you ever been unable to hold back the worm in your stomach? Welcome to Tianjin and taste the most authentic Tianjin cuisine.