Generally, there are two kinds of chilled fresh and dried fresh.
Scrambled eggs with whitebait Fresh or chilled whitebait can be used for this dish.
Blanch whitebait, cut into pieces, add egg liquid, add chopped green onion, salt, chicken essence, pepper and cooking wine.
Just like scrambled eggs, stir-fry until they are mature.
The delicacy of wine
Soft fried whitebait Fresh whitebait, relatively large, is pickled with salt, pepper and cooking wine, wrapped in soft fried paste mixed with eggs and flour, and fried like soft fried tenderloin. After cooking, you can dip in tomato sauce or salt and pepper and eat it standing up.
Salt and pepper whitebait Fresh whitebait is pickled with salt, pepper and cooking wine, fried with dry starch, then wok with chopped green onion and garlic, and stir-fried with salt and pepper.
Whitebait egg soup, a simple method of steaming eggs, directly blanchs fresh whitebait, stops its growth and puts it into egg liquid for steaming.
Steamed egg soup rich in protein contains the delicious taste of whitebait.
Whitebait soup whitebait, shredded ham, shredded mushrooms, shredded bamboo shoots mixed with some coriander and some shredded vegetables. Boil the raw materials in water, add water, season with salt, pepper and sugar, and thicken with raw materials and starch. Finally, add egg white liquid.
Whitebait eats fresh words. There are not many cooking methods, but they are all delicious enough.
Simple food, simple way to eat, don't miss any delicious food.
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Whitebait is named after its slightly round body length and delicate and transparent color, such as silver. Commonly known as noodle fish, firecracker fish, handsome fish, noodle fish, ice fish, glass fish and so on. Represented by whitebait in Taihu Lake. As early as the Ming Dynasty, Songjiang perch, Yellow River carp and Yangtze River shad were called the four famous fish.
Whitebait, formerly known as residual fish, is also known as noodle fish and firecracker fish. For whitebait, Sima Guang once praised "whitebait fat", and the poet Zhang Xi 'an once described "whitebait frost bass in spring". Whitebait is white and transparent, with delicious meat and rich nutrition. Known as the queen of fish, it is also the ginseng in fish in the eyes of the Japanese. Mainly distributed in Japan, North Korea, South Korea, Vietnam, Russia and China's offshore and inland waters.
Whitebait is a kind of freshwater fish, which can live by the sea and has the habit of migrating from the ocean to the river. China is the origin and main distribution area of whitebait in the world. There are 15 species of 17 species of whitebait in the eastern coast of China (including the Yangtze River basin) and the estuaries of major river systems, among which 6 species are endemic. Whitebait is an important economic fish with high nutritional and economic value.
China whitebait is mainly distributed in the coastal areas from Shandong to Zhejiang, especially in Wabu Lake in Shouxian County, Anhui Province, West Lake in Huoqiu County, Poyang Lake, Chaohu Lake and Taihu Lake, Nvshan Lake in mingguang city, Anhui Province, Daguan Lake in Xiacang, susong county, Anhui Province, Mahu Lake in Leibo County, Sichuan Province, and even Chongming, Shanghai, where the Yangtze River empties. Taihu Lake, West Lake and Mahu Lake are three lakes rich in whitebait in China. A few species are distributed in Korea, Japan and Sakhalin Island in the Russian Far East. The famous whitebait species in China are: whitebait from Zhuhu Lake in Poyang County, whitebait from Dongting Lake, whitebait from Yangtze River and whitebait from Taihu Lake.
The protein content of whitebait is 72. 1%, and the amino acid content is also quite rich, so it has high nutritional value. It has the effects of tonifying kidney, strengthening yang, eliminating deficiency, promoting blood circulation, invigorating spleen and moistening lung, and is an excellent nourishing product. As a whole food (that is, eating whitebait as a whole without removing internal organs, head and wings), its function of health preservation and longevity is recognized by the international nutrition community.
Fresh whitebait should be as white as silver and transparent, with a body length of 2.5-4 cm. After lifting the whitebait from the water by hand, put it on your fingers, and the fish will be soft and drooping, slightly straight and without mucus.
Whitebait is rich in nutrition, tender and tender, without scales, spines, bones, intestines and fishy smell, and contains a variety of nutrients. The color, fragrance and taste of dried whitebait are consistent, and the shape remains unchanged for a long time. Whitebait can be cooked into various famous dishes and delicacies, such as whitebait scrambled eggs, dry fried whitebait, whitebait boiled soup, whitebait meatballs, whitebait spring rolls, whitebait wonton and so on. , are unique lake delicacies.
Spicy small whitebait
Ingredients: some small whitebait
Accessories: cooking wine, soy sauce, salt, pepper, shredded ginger, pepper, pepper noodles and sugar.
Practice steps:
1. Wash the whitebait first, and then soak it in water.
2. Prepare seasoning, shredded ginger, pepper, pepper and sugar.
3. Oil at low temperature and saute pepper and shredded ginger.
4. Add Softbank fish and fry until golden brown.
5. Pour cooking wine to enhance fragrance and deodorize, add soy sauce and white sugar to color, and then add Chili noodles and salt to taste; After adding water, small whitebait is boiled for 10 minute.
6. Take the juice out of the pot and let it cool.
Three silk silver fish soup
Ingredients: whitebait, 1 egg, 3 dried mushrooms, salad oil, starch, 3 shallots and sesame oil.
Exercise:
1. Wash whitebait, select soft and rotten ones, drain the water, add egg whites, and grab them evenly by hand.
2. Soak the mushrooms in advance, shred them, cut the onions into 5 cm sections, and mix the raw flour with cold water (not too thin).
3. Heat oil in the pot, stir fry the shredded mushrooms quickly, and add water to cook.
4. Boil the water in the pot, add the prepared whitebait, boil the soup again, and stir quickly and evenly with chopsticks.
5. Add chopped shallots.
6. Sprinkle with sesame oil and serve.
Steamed eggs with whitebait
Ingredients: 4 earth eggs and100g fresh whitebait.
Ingredients: 25g cooked crab roe. Seasoning: 25g of chicken oil, 5g of salt and 250g of clear soup.
Exercise:
1. Wash whitebait and taste for later use.
2. Put the eggs in a bowl and mix well, add the seasoning such as clear soup, steam them in a cage until they are half cooked, add whitebait, steam them, and sprinkle with cooked crab roe.
Graphic/light gray
Whitebait water shield soup
Whitebait is also a special kind of fish. Shaped like a hairpin, it is long and watery, tender and transparent, and its color is silvery white, hence the name whitebait. It has been a delicacy on people's table since ancient times. Whitebait can be directly cooked and eaten fresh, or dried, with delicious meat and rich nutrition. Taihu Lake and Poyang Lake in China are rich in whitebait.
The most common fresh whitebait in Suzhou is scrambled eggs with whitebait. Fresh whitebait has the best taste, followed by dried whitebait, but it lacks the feeling of fresh and tender fish.
Ash is also a classic dish-whitebait water shield soup. Water shield silver fish soup is a delicious food made of silver fish and water shield as the main raw materials, which belongs to soup and has a particularly fresh, smooth and refreshing taste. Water shield, like whitebait, is a specialty of Taihu Lake, and this dish is very representative of Jiangnan area.
Whitebait water shield soup
Difficulty:
Time: 15 minutes
Materials:
100g whitebait, 100g water shield, 2 egg whites.
Seasoning:
Salt 1 tsp, white pepper 1/2 tsp, water starch 2 tsp, sesame oil 1 tsp, broth 1000ml.
Exercise:
1. Prepare the required materials, wash whitebait and water shield, and break the egg white for later use.
2. Pour the clear soup into the pot and bring it to a boil.
3. Pour in the washed whitebait.
4. Pour the water shield again and boil it again.
5. Add water starch and cook until the soup is thick.
6. Slowly pour the broken egg whites along the edge of the pot, stirring while pouring.
7. Cook until the eggs are coagulated, and add a little salt, white pepper and sesame oil to taste.
Gray prompt
The shepherd's shield is shaped a bit like a small lotus leaf with a transparent mucosa on its surface. Some places can't buy fresh sheep shields. It would be even more beautiful if you could buy fresh sheep shields. You can blanch with boiling water for 2 minutes before cooking, and then cook the soup.
Whitebait: Whitebait is also called noodle fish. There are many cooking methods, which can be used to fry whitebait eggs, braise in soy sauce, and is most suitable for stewing with yellow wine. Whitebait can also be fried with whole egg paste, so that whitebait is crispy outside and tender inside, and the effect is also very good.
Species of whitebait, new whitebait in Taihu Lake, whitebait.
Whitebait and whitebait are distributed in Bohai Sea and Yellow Sea in China.
At the mouth of the East China Sea, whitebait from Taihu Lake is produced in Taihu Lake.
Spring and early summer of the production season
The common features are slender body, slightly transparent, flat head and slightly flat back. The mouth is very big, and the lower jaw and flap usually
With sharp teeth. Dorsal fin 1 strip, lipid fin 1 strip, smooth and scaleless.
Cooking purposes are suitable for frying, frying, steaming, stewing and other cooking methods. Seasoning is mainly salty and fresh, with pepper, salt, sweet and sour, hot and sour flavors.
Fresh and scar-free is the best quality choice.
Introduction:
First, silver fish.
China is one of the cradles of whitebait and the main producing area, accounting for 17 species 15 of the world. There are four species in Taihu Lake, namely whitebait, whitebait, whitebait and whitebait. Among them, whitebait and whitebait have the highest yield.
Whitebait is widely distributed in the world, including seawater and fresh water, California coast in the Pacific Ocean, Japanese coast, Russian coast, eastern coast of China, estuaries of major water systems and inland Yangtze lakes. Although small, it can't hold a huge number, but the output is still very large.
There are only three kinds of whitebait on the market: fresh, chilled and dried. Among them, there are few fresh goods, and there are only a few fishing ports and docks. The largest quantity is chilled dry goods, which fully meets the market demand.
Whitebait has a unique beauty from fish, with fresh and tender taste, rich nutrition and great aesthetic feeling. In particular, the species in inland lakes have high nutritional value and are expensive to sell. They are the most nutritious and marketable fish. Besides, this small fish is transparent, and the whole fresh jade is unsightly.
Second, identify the advantages and disadvantages.
It is precisely because of the excellent market performance of whitebait that the supply is sufficient at present, but there are also some problems, mainly in the product quality. As we all know, in recent years, land reclamation and environmental pollution have threatened the living environment of whitebait, resulting in a continuous decline in output. Coupled with the continuous expansion of market demand, the contradiction between supply and demand will continue to intensify. There are also people's requirements for the image of whitebait, which has spawned the adulteration of product production. It is mainly soaked with chemicals such as formaldehyde, in order to delay freezing, extend the shelf life and make the product look fuller.
There are three identification methods for whitebait treated with these chemicals:
Third, cooking.
Whitebait is rich and balanced in nutrition, and the whole fish is delicious. No scaling, no laparotomy, no thorns. You don't have to worry about getting stuck in your throat, so you can eat well, Xian Yi, young people and old people. So it is common practice to share three common dishes.
1. Steamed eggs with whitebait:
2. Spicy dried whitebait:
3. Whitebait and shredded chicken soup.
How to make whitebait delicious? Taihu Lake is famous for its three flavors: whitebait, white fish and white shrimp. Therefore, it is well-founded and vivid to say that Taihu Lake has three whites.
Taihu whitebait is a kind of white whitebait, which is more than two inches long, slightly round in length, shaped like a Hosta, seemingly boneless and without intestines, delicate and transparent, and silvery white in color, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. In the famous sentence of Song Dynasty poet "After spring, whitebait frost bass", whitebait and bass are listed as treasures among fish. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute".
Whitebait was originally a marine fish, and later settled in Taihu Lake to breed, which is a rare specialty of Taihu Lake. Whitebait is tender and nutritious, without scales, thorns and fishy smell. It can cook all kinds of delicious food and is deeply loved by consumers at home and abroad. Whitebait is a traditional foreign trade product of Jiangsu, and Taihu brand frozen whitebait has a long-standing reputation in the world.
Whitebait is often mixed with herring seeds, sea urchin sauce and other seasonings to make precious dishes. The color, fragrance, taste and shape of dried whitebait remain unchanged for a long time.
Soak it in water before cooking to soften and boneless it, and make it into various seasonal dishes, which is no less than fresh whitebait.
Efficacy: Whitebait is rich in protein, calcium, phosphorus, iron, vitamins and other nutrients, with low fat content, benefiting spleen and stomach, and benefiting lung and diuresis. This is Su Xichang's home cooking.
I have a homemade jade silver fish soup. Don't look down if you don't like coriander. The method is as follows: raw materials: whitebait, a handful of coriander, 2 eggs, a little Pleurotus ostreatus, and ingredients: shallots, yellow wine, white pepper, salt and water starch. Whitebait should be deodorized with yellow wine first, so it must be more. It is better to see it clearly with yellow wine and sprinkle a little white pepper at the same time. Start preparing materials at this time. Tear Pleurotus ostreatus into filaments by hand, the thinner the better. Take the egg whites and mix well. Cut coriander into fine powder. After the above preparations are completed, the whitebait is also deodorized and drained for use. Start making soup. Add a little oil to the pot, heat the oil, add shallots and shredded mushrooms, stir-fry in the pot for more than ten seconds, and then add water. Boil the water for a minute or two to make the Pleurotus ostreatus taste, then put the whitebait in the pot, cover the pot and boil the soup, add the egg white and stir well. At this time, add salt to taste, add coriander powder, add a little water starch (water starch can be added), and you can ship it. Note: whitebait can't be cooked for a long time, and it will lose its flavor. In addition, the coriander can be shipped after being evenly stirred in the pot, and the coriander has no taste after being cooked for a long time.
Taihu whitebait soup
Scrambled eggs with whitebait
Stewed whitebait with hibiscus
Crispy whitebait
The above dishes about whitebait can be tasted in Yunkelai Restaurant, a popular local restaurant in Wuxi!
Yunkelai Restaurant is a popular food chain restaurant in Wuxi, including Xianyun Street Store and Happy Plaza Store.
Yunke came to the restaurant to focus on tin cooking for 30 years! It is our duty to inherit the western food classics and retain the taste of old Wuxi! Exquisite and fashionable dishes and decorations make local gourmet restaurants more fashionable and modern, and provide more comfortable dining environment for diners. Authentic Wuxi flavor and exquisite cuisine not only attract a large number of local diners, but also become the first choice for foreign tourists to taste authentic Wuxi cuisine. It is fulfilling the meaning of "Yunkelai" and becoming a very popular local cuisine restaurant in Wuxi.
Dry fried hairtail
Highland barley black tofu
Roasted bone in sauce
Xiang you shan Hu
Squirrel perch
Eat authentic Wuxi flavor, or Yunke!
My home is near Wuxi. The whitebait in Taihu Lake is also called "glass fish" here, which means as transparent as glass, but not translucent. The length of whitebait in Taihu Lake is only about 5-6cm.
Moreover, there are not many cooking methods for whitebait in Taihu Lake. The best way to eat whitebait in Taihu Lake is scrambled eggs, which can also be said to be a common cooking method of whitebait in Taihu Lake. But scrambled eggs are really delicious, and we have always liked this way of eating there.
The method of scrambled eggs with whitebait in Taihu Lake is not difficult. Today, I would like to share with you our practice of scrambled eggs with whitebait.
First, clean the whitebait in Taihu Lake, put it in a bowl, then add some cooking wine and salt, and then marinate it for about 25 minutes. Then take out a bowl, beat two egg bowls, put some chopped green onion and a little salt in it, and then stir well with chopsticks. Be sure to stir clockwise. Then heat the pan, drain the oil and pour in the stirred egg liquid.
Don't touch the egg liquid with a shovel when it has just been put into the pot. If you are afraid of sticking to the pot, shake the egg liquid in the pot by hand. When the egg liquid in the pot is shaped, that is, solidified, you can take out the eggs and put them in the bowl. Clean the pan, heat it, put in oil, and put a little shredded ginger into the pan for frying.
Stir-fry whitebait in the pot for a while, because whitebait is fragile, so move slowly when turning whitebait. Generally, the time for frying whitebait should not be too long, that is, wait until the whitebait changes color. At this time, put the fried eggs into the pot, stir fry for a few minutes, and add a little seasoning according to personal taste.
Whitebait in Taihu Lake is a delicious dish, so he must be very particular about it.
The first step is to catch whitebait from Taihu Lake, the second step is to put the fish into the pot on fire, and the third step is to take it out of the pot.
Ok, a delicious food is ready, isn't it amazing?