The only exception is sea urchin.
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Japan and India
/Except stew, it's all raw, it's too rough/
In the food culture of the western world, sea urchin was originally a low-grade food. It was once called a "pest" by fishermen who caught lobsters, and it was often broken on the spot and thrown back into the sea. Sea urchin yellow is even called "witch egg", and only the poor who have no money will eat this cursed food.
This is completely different from caviar, which is a gonad. Caviar is the highest-end ingredient in French and Italian meals, almost becoming the incarnation of nobility, while sea urchin yellow has long been labeled as low-grade, and people who are not hungry will not choose to eat it.
On the contrary, in the East, sea urchins are regarded as the most delicious ingredients.
Indian food is rough. At the beginning of the film "Love in Michelin", the mother of the Indian boy protagonist cooks sea urchin soup in the street, which can represent the magical practice of Indians-a large pot of bottomless soup, with strange spices added, steaming, and countless pieces of orange sea urchin yellow floating and sinking in it, which is spectacular.
The Japanese gave the sea urchin yellow a pleasant name "Yun Dan", which may come from the story of an alchemist who used sea urchin to make an alchemist in ancient China. Together with Zhangzi (the ovary of sea cucumber) and mullet roe in the late Tang Dynasty, it is called "Sanxian", and its price is more expensive than puffer fish. The practice of sea urchin also inherits the "dead hole" of Japanese cuisine: raw food. Take out the sea urchin yellow and dip it in soy sauce, or hold sushi. The most extravagant way is to mix white rice.
In recent decades, west Renye Fang began to eat sea urchins, but most of them are eaten raw, which is undoubtedly related to the influence of Japanese cuisine on Europe and America. But what most people don't know is that when it comes to eating sea urchins, China is the richest and most refined place.
02
Bohai coast
/Northeast dumpling stuffing and Shandong cuisine table soup/
As a kind of seafood in high latitudes, the most concentrated area of sea urchins in China is located along the Bohai Sea. In the past, Liaoning and Shandong in the north were the main consumption places of sea urchins.
Jiaozi, a famous sea urchin in Dalian, is made of sea urchin yellow mixed pork and leek. The dumpling stuffing is golden, sweet and refreshing. Cai Lan said that sea urchins should be eaten raw, and boiled sea urchins should not be eaten in jiaozi. In fact, he has never eaten anything good. The secret of sea urchin jiaozi is that pork should be fat, and it is best to divide it into two parts. When jiaozi is cooked in this way, lard naturally overflows, which not only wraps the sea urchin, but also fills the jiaozi with oil soup.
The pickled sea urchin produced in Dalian is also famous. When the output is large, you can't eat it all at once. The sea urchin yellow was washed with white wine, washed and seasoned, and then salted. This pickled sea urchin yellow can be eaten raw as a side dish, which is a good product for porridge. You can also make dipping sauce. I like to use it to spread baguettes best, which is more beautiful than caviar with baguettes.
This is also the origin of sea urchins. Shandong Shandong cuisine is the first of the eight major cuisines, with rich routines. According to the method of "cooking" in Shandong cuisine, sea urchin yellow is added to the meat, asparagus and eggs to stir fry, and hot oil is pressed in an iron pan, but the sea urchin is still fresh, sweet and light.
"Pressing the table soup" used to be the standard for judging the quality of restaurants in Shandong. The soup with sea urchin as the main ingredient is simply added with coriander and seaweed, which is delicious and eye-catching If you can't finish a meal, you can add some salt noodles at last, which is better than chicken soup noodles.
In addition, there are sea urchin cold dishes and steamed sea urchin, which are colorful. I have also eaten abalone wings stewed with sea urchins and China wood frogs stewed with sea urchins in high-end hotels in Qingdao. The price is beautiful, but the taste is worthy of the price.
03
Guangdong style
/worthy of the gift of heaven and earth/
Besides the Bohai Sea, Guangdong is the best place to eat sea urchins in China.
Although sea urchins are not produced in Guangdong and Hong Kong, how can the legendary Cantonese who even eat in Hu Jianren make sea urchins taste delicious? As the earliest open place in China, Guangdong sea urchin cooking has added many "foreign" accents.
Lotus sea urchin is an invention of Guangdong people, which is taken from the method of lotus egg soup in Guangdong morning tea. After opening the sea urchin, fully mix the sea urchin yellow with the egg, and then put it back in the sea urchin shell for steaming. Egg custard wraps the sweetness of sea urchin, which provides a rich taste for the original weak eggs, killing two birds with one stone. This is used by many food stalls in Guangdong, with simple operation, quick production and good taste.
Baked sea urchin is added with cheese until the skin is crisp, and the inside is still sweet, soft and delicious. That rich flavor is unforgettable. Similarly, there are sea urchin roasted tofu, Huang Chengcheng and anxious old tofu. At first glance, people can't help but move their index fingers.
Sea urchin soup rice made by imitating Japanese chowder. Add rice, raw eggs, vegetables, fungus and sea urchin yellow to the pork bone soup in turn, and eat after boiling. The delicious rice in that pot is more delicious than paella.
The most unique one is sea urchin yellow for side furnace. The biggest difference between Guangdong-style edge-beating furnace and Sichuan-style hot pot is that the soup of the latter can't be eaten, while the soup of the former is the most essential part of the whole meal. Rinse hot pot with sea urchin yellow, and the soup will be slightly sweet. I like to put a thin rice noodle in the soup, which can best express the comfort of the wind and clouds.
The English name of sea urchin is Sea harmony, which translates into Naughty and Sea Hedgehog in the sea. China people call it sea urchin, and the reason should come from the theory of "bravery is the place where essence is hidden" in traditional Chinese medicine-the essence of the sea is hidden under this hard and prickly appearance. Whether it's frying or steaming, only cooking with heart can be worthy of the gift of this world.