In everyone’s impression, is the higher the food, the higher the price?
A high-end food dish is often created by factors such as the value of the ingredients, environment, cooking skills, etc. It is high-end and expensive, which discourages the people.
Today I share with you the seafood specialties in my southeastern coastal areas, and the favorite horse-friendly fish that people on the beach love. Once a symbol of luxury, it is hard to find a fish, but now it has become an affordable fish and can be bought for a few dozen yuan. It has long been entered into the dining tables of ordinary people.
ps: I bought it on Taobao last week for 45 yuan, 500 grams, which is quite fresh.
horse friendly fish, Because this fish has four beards on its mouth, the scientific name is four fingers hibiscus .
But in Guangdong and Fujian, people call it Wuzhu fish and Wuzhu ; in Zhejiang, it is used to call it "Zhangju fish"; in Taiwan, it is called Wuzhu fish.
Mamayou fish generally has a body length of about 30~50 cm and a weight of about 1~10 jin. fat content accounts for 10% of the total body weight . internal organs only account for a very small part of the fish body, and the others are all fish without small thorns. The meat is stacked layer by layer, so it is known as the "thousand-layer cake" in the sea! The bigger the horse-friendly fish, the more delicious it is. Generally, gourmets will choose more than 3 kilograms when choosing to buy horse-friendly fish.
Whether in Guangdong, Zhejiang or Fujian, this is a recognized delicious fish. It is not only rich in nutritional value and dietary therapy, but also very fresh and delicious. The dense taste of is like eating ice cream, which is super decompressive.
said that the nutritional value of midnight bamboo shoots is high because it contains more protein , unsaturated fatty acids, DHA, taurine and trace elements required by the human body.
Moreover, according to the famous Chinese pharmacopoeia "Chinese Materia Medica", Wuzhu fish is also a drug that can be used as diet therapy to aid digestion. Therefore, it is particularly suitable for elderly people and children with weak spleen and stomach.
Before the general breeding is common, the price of midnight fish is very expensive and often has no market value. Because March to May each year is its fishing season, not only is there a limited season for fishing, is also very difficult to salvage.
The gill skull of the fish is very small, the gill filaments are small and alienated, and the exchange capacity of oxygen is poor, and stress and other factors are prone to death after leaving the water. Therefore, it is difficult for diners to eat fresh lunch fish, and the ones presented on the table are frozen or salted.
However, with the continuous improvement of breeding technology, cold chain technology and transportation technology in recent years. Noon fish can be cultivated in batches and put on the market in large quantities. The cold chain technology can be used to lock its to the greatest extent, and will be delivered to various cities.
There is no longer any fish on the market, and the taste and meat quality of the breeding will not be much worse than that of the wild ones. Even if diners buy the farmed noon fish, they just soak it in water mixed with green onion, ginger and lemon juice for 15 minutes before cooking. Not only does it have no slight smell, but it can also make the meat more tender and the quality is still excellent.
In the cognition of the Chaozhou food world, such high-end ingredients can also make the ceiling deliciousness in the simplest cooking method. For example: Qingjian Noon Fish, Fish Head Pot, Fish Rice , etc.
1. Steamed plums in the sour plums:
Green plums are one of the most common raw materials for dried fruits in Chaoshan, and Chaoshan people like to pickle it into salt water plums, referred to as sour plums. When cooking ingredients in the kitchen, they are generally used to steam fish and steam ribs. Steamed noon fish with sour plums. The steamed fish meat is tender and delicious, neither fire nor fishy, and is especially suitable for summer consumption.
The most common way to make it is: fresh and clean the lunch fish you bought. After changing the knife, put a few slices of ginger and pork belly on the plate, stuff the ginger slices and green onion into the fish belly, drizzle with cooking wine, then sprinkle a thin layer of salt, take two sour plums, crush them and add some celery, a spoonful of oyster sauce and a few drops of cooking oil and stir evenly, spread them on the surface of the fish, after the water boils, steam for 8-10 minutes, simmer for about 2 minutes, and then you can come out of the pot. The steamed fish meat is tender and sweet, relieves greasy and then serves it.
2. Wuyu Fish Head Pot:
Fish Head Pot is one of the more classic dishes in Cantonese cuisine. The most local way in Chaoshan is to bake the fish head with local Puning bean sauce . The fish head made in this way is fresh and fragrant, dry, smooth and tender. The method is simple and quick.
Cut the fish head into pieces, put it in a container and put cooking wine, shredded ginger, bean paste , and a little light soy sauce. Mix well and marinate for 10 minutes. Then take a casserole and stir-fry the shallots, garlic, ginger slices, and green onion. After turning off the heat, place the fish head on the seasonings and pour the sauce on.
Cover the lid of the pot and bake on medium heat for 8-10 minutes. When the fish head is about to be cooked, pour white wine on the edge of the lid, and the flame will burn on the lid. After the heat is turned off, you can open the lid. Friends who like to eat coriander can put some coriander on it. The fish meat is delicate and tender, and the unique salty aroma of bean paste is also a first-class player when combined.
3. Fish Rice:
Chaoshan fish rice is a cooking method for sea fish and is also the most traditional method for preserving sea fish.
That is, the clean lunch fish is marinated with salt and cooked, then put it in the refrigerator for freezing, take it out before serving, cut it into small pieces and add Puning bean paste to the fish as a cold cut.
When the smooth and elastic fish skin and the densely fleshed fish meat collide in the mouth with a mellow sauce, the fish meat that melts in the mouth, with a fresh and sweet taste, will instantly let you experience: the traditional Chaoshan flavor is all in this noon fish flavor. No wonder it is known as "the first delicious sea fish" .
Although these three dishes are home-cooked, the taste is so fresh that you will be savored. Many gourmets often go to local restaurants in Chaoshan just to eat a bite of authentic local seafood. In Beijing, Chaochao is the most famous for Chaochao, in Shanghai, Wanghaichao is relatively famous, and in Guangzhou, Jincheng Chaozhou Restaurant is famous.
In Singapore, the most authentic and authentic dishes made in this restaurant are based on Chaozhou.
Chaozhou not only produces traditional and authentic Chaozhou dishes, but also has its own exclusive seafood supply channels to ensure the quality of the supply. So no matter whether it is the group of Chinese who passed by earlier or later, as long as they go to report to those who have eaten trendy dishes, they will be deeply impressed by this restaurant and become regular customers.
Chaozhou cuisine is one of the more typical cuisines in Cantonese cuisine. It is not only famous at home and abroad, but also popular in Nanyue . It has a fragrant world and is one of the most unforgettable flavors for wanderers who are wandering at home and abroad. Do you like to eat Chaozhou cuisine?
