Whitebait is as white as snow, boneless and spineless, and tastes fresh and sweet. Best for custard and scrambled eggs. White shrimp and crabs are delicious in themselves, no matter how they are cooked. China is the origin and main distribution area of whitebait, among which the whitebait in fresh water area is the most tender. The whole body is soft and white, without thorns and bones, especially suitable for children and the elderly with bad teeth.
Whitebait in Chaohu Lake.
There is a sad legend about whitebait among the people. Once upon a time, the Dragon King of the Crystal Palace was surrounded by a man and a woman named Yin Guo and Yin Hua. One day, the Dragon King sent them to the earth to see the growth of living things. On the earth, they saw people living a happy life and were very envious. They got married in secret and lived a free life of mutual respect and love. Later, when the Dragon King learned about it, he turned the silver fruit and honeysuckle into transparent small fish, and from then on he could only swim in shallow water.
Unlike the whitebait in Dongting Lake and Poyang Lake, the whitebait in Chaohu Lake is delicate, tender, boneless, spineless and fishy. Chaohu Lake area is suitable for water temperature, and the coastal aquatic plants connected with the Yangtze River are flourishing, which is a good place to lay eggs. The whitebait fry, which lays eggs in February and March every year, grows and matures in late May, and its body length has reached more than 10 cm, which is the most delicious at this time. 1958 A sluice was built at the entrance of Chaohu Lake into the Yangtze River estuary, which controlled the water level of Chaohu Lake and increased the output of whitebait.
Steamed eggs with whitebait, a famous dish in Chaohu Lake, is a clever combination of two natural and fresh things. Add salt and clear oil to fresh whitebait, mix well, remove fishy smell, and marinate to taste. Stir the eggs into egg liquid, sprinkle with salt and monosodium glutamate and mix well. Pour into the plate. "Fish and eggs can't mix together. An ingredient has a method suitable for ingredients, and so do people. " Everyone in Chaohu knows that the steamer should be boiled before adding the egg liquid, and the fish should be steamed for about 7 minutes. "The last chopped green onion is just the right time." Spread shallots on the noodles and steam for 3 minutes. Turn off the fire, but don't open the lid in a hurry. Bake for 2 minutes with waste heat, drizzle with soy sauce and oil and sprinkle with pepper before serving.
A mouthful of rice and a spoonful of custard will never forget the memory of finding the slippery shadow of whitebait in the rice, as long as children grow up near Chaohu Lake. Sesame oil seems to have the temperature of mother's fingertips, and the delicious touch of egg fragrance can not be ignored. It is the most proud treasure in my hometown.