Allusions of mandarin fish
In the early years, Huizhou merchants traveled far and wide, feeding on fishing. After a long time, the stored mandarin fish is easy to smell, so they rub it with salt and toss it repeatedly. Thousands of miles away, the fish still doesn't change color, but it's in good shape, rich in flavor, fried, and especially fragrant (it should be said that it stinks). Later generations carried forward the wisdom of workers, refined the pickling method of smelly fish and formed a routine. First, the mandarin fish is soaked in fine salt for six days, and the proportion should be just right, otherwise the taste will be biased. After the well-made osmanthus fish comes out of the tank, the gills are still red, the scales are not peeling off, and the quality has not changed, but the skin emits a special smell that seems smelly but not smelly. However, after washing, it is slightly fried in hot oil and cooked with low fire, which is not only tasteless, but also extremely delicious. This dish has become a model of Anhui cuisine. It is said that if you don't eat osmanthus fish, you won't eat Anhui cuisine.
Introduction of osmanthus fish
Stinky mandarin fish, also known as snakehead, is a traditional dish and one of the representatives of Anhui cuisine. It originated in Huizhou, Anhui Province (Huizhou is now Huangshan City) and is popular in Huizhou. People who meet for the first time are afraid to eat chopsticks, because the smell of mandarin fish is a little worrying. Actually, you don't have to worry at all. This is by no means the unique taste of this dish. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is a famous dish in Huizhou, stinky mandarin fish.
The story of smelly fish
Legend has it that more than 200 years ago, fishmongers along the Yangtze River bought valuable aquatic products from the Yangtze River every winter? Mandarin fish was shipped to Huizhou mountain area for sale in wooden barrels (at that time? Barrel fish? On the way, in order to prevent the fresh fish from going bad, a layer of light salt water is sprinkled on the fish, and it is often turned up and down. After seven or eight days in Tunxi and other places, the gills were still red, the scales did not peel off, and the quality did not change, but the epidermis exuded a special smell that seemed stinky but not smelly. However, after washing, it is slightly fried in hot oil and cooked with low fire, which is not only odorless, but also very delicious, and has become a well-known delicacy with a long reputation. Nowadays, barreled fish is no longer used to cook this dish. Instead, the fresh peach-blossom mandarin fish produced in Huizhou (the fish grows fattest every year when the peach blossoms bloom and the spring news comes out) is salted with salt or thick fresh meat juice, and then cooked by traditional cooking methods, so it is also called? Pickled fresh mandarin fish? .
This is a famous dish in Huizhou. People who see it for the first time are afraid to put chopsticks on it, because the smell of mandarin fish is a little worrying. Actually, you don't have to worry at all. This is by no means the unique taste of this dish. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is a famous dish in Huizhou, stinky mandarin fish.
Jixi, Anhui Province is one of the best places to cook this dish. Now Jixi has introduced new methods of mandarin fish, such as? Griddle stinky mandarin fish? 、? Hamburger stinky mandarin fish? 、? Stinky mandarin fish with sauce flavor? 、? Pit fragrant mandarin fish? And other cooking methods.
The practice of osmanthus fish
Ingredients: mandarin fish 1 tail, stinky tofu about 600g, ginger slices 10g, garlic slices, Huizhou bamboo shoots 20g, diced black pork 30g, scallion 30g, pepper 30g, Chili sauce 15g, cooking wine, sugar, monosodium glutamate, soy sauce, dry and wet raw flour, fresh soup, salad.
Method:
1 Chinese mandarin fish is cleaned after slaughter, the head and tail are marinated with refined salt for a while, and then pressed in wooden barrels to make the Chinese mandarin fish naturally ferment and stink, usually for three days in summer and one week in winter.
2 Stinky tofu cut into paper strips; Chop the wild pepper, cook the stinky tofu and put it at the bottom of the pot.
3 Set the wok on fire, add salad oil and heat it to 70%. Put the mandarin fish soaked in water into a wok and fry until golden and cooked, then take out and drain the oil.
Leave the bottom oil in 4 pots, add ginger slices, garlic slices, green onions, diced black cats and pigs, diced Huizhou bamboo shoots, wild peppers and Chili sauce, stir-fry evenly, add fresh soup, remove the residue when it is cooked, add fried osmanthus fish, add sugar, soy sauce and monosodium glutamate, stir-fry with wet raw flour, put it neatly in the middle of the plate and stir-fry.
Features: Full color, mellow taste, unique aroma, fresh and slightly spicy.
The trick of osmanthus fish
1 When cooking osmanthus fish, use fresh live osmanthus fish to remove stains, not stale osmanthus fish to avoid affecting the taste.
When drowning, you must press a big stone on it to make the skin and meat of mandarin fish firm.
When cooking osmanthus fish, you must not put salt, because osmanthus fish itself is salty enough.
Mandarin fish making sentences
1. That's it, Tunxi? Smelly fish is famous.
2. Derived dishes: stinky fish braised fish gluten, Peng crucian carp grilled fish gluten.
There are two legendary versions of The Origin of Osmanthus fragrans, but the contents are similar.
4.2 When frying mandarin fish rolls, it is best to fry them first and then to prevent them from sticking to the pan.
5.3 The oil temperature of fried mandarin fish rolls must not be too high, which is to prevent the skin from crusting and the meat from getting old.
6. Huizhou merchants took this opportunity to publicize, and villagers followed suit. Inadvertently, smelly fish has become the signature dish of Huizhou.
7. Stinky fish really stinks. Just like stinky tofu, if you can stand its smell, you can taste delicious dishes!
8.3 Put the wok on the fire, add salad oil and heat it to 20% to 30%. Take a piece of fish fillet with good pulp, wrap it with stinky tofu strips and roll it into the wok. When it is golden and ripe, take out and drain the oil.
9. Farm dishes: Misgurnus anguillicaudatus stewed tofu, wild crucian carp, stinky fish, Laba tofu, fried bracken with bacon, dried bamboo shoots roasted meat, farm chicken, homemade bacon, Qinghe fish, scrambled eggs with acanthopanax bark, etc. There are also seasonal wild vegetables, pure natural and pollution-free green fruits and vegetables.
10. Pay attention to pyrotechnics, be good at cooking game, weigh heavy oil, be simple and affordable, and keep the original flavor; Many dishes are stewed with charcoal fire. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, are they all cooked and pickled? Smelly fish is very famous.
1 1. the first line: a famous dish in Huizhou, osmanthus fragrans. It was a time when a Huizhou merchant went home to visit relatives by boat. Due to the long distance and hot weather, the osmanthus he carried was not well preserved and smelled bad. His wife couldn't bear to throw it away, so she treated it with thick oil red sauce. Unexpectedly, it was smashed, and the smelly osmanthus was cooked, which was delicious.
12. Every season has different specialties, such as stewed chicken and chicken soup, which are delicious, booked in advance, stewed for a long time and taste better; Smelly fish smells bad, tastes sweet, just stings, and the fish is fresh and tender; The characteristics of Anhui cuisine-bamboo shoots barbecue; Scrambled eggs with five skins, five skins is a kind of wild vegetable, which enriches blood and is suitable for girls.
13. After the finished osmanthus fish comes out of the tank, the gills are still red, the scales are not peeled off, and the quality has not changed, but the epidermis emits a special smell that looks smelly but not smelly. However, after washing, it is not only delicious, but also delicious to fry it in hot oil and cook it with low fire. This dish has become a model of Anhui cuisine. It is said that if you don't eat osmanthus fish, you won't eat Anhui cuisine.
14. Smoked shad, boiled shad, Mao Feng shad, cream shad, steamed braised, braised steamer, crab roe lion's head, rock sugar hoof, dried shredded eel, osmanthus fish, steamed saury, braised long fish, hibiscus tendon and so on.
15.4 Leave the bottom oil in the pan, add ginger slices, garlic slices, onion, pepper and Chili sauce, stir-fry until fragrant, add fresh soup, remove the residue when it is cooked, add fried mandarin fish rolls, add sugar, soy sauce and monosodium glutamate, cook with wet raw flour, pour red oil and put them in the pan neatly.
16. At present, Chunsheng brand has become a well-known brand in Nanjing 1 hour metropolitan area, and Chunsheng Fishing Village in Maanshan has been commended by Anhui Cuisine Association? China Huizhou Cuisine Boutique? As one of the three local specialty catering enterprises, Nanjing Chunsheng Yufu Store was awarded the title of top ten specialty catering enterprises by the local government, while Chunsheng smelly fish and charcoal roast duck pot were awarded the title of specialty dishes by Maanshan Municipal Bureau of Commerce and Jiangning District Catering Chamber of Commerce in Nanjing respectively.