White fish is generally considered to be white fish, and it is a fish with a protruding mouth. This kind of fish is tender and delicious, and its taste is very light. The only drawback is that there are many thorns between muscles, which is more troublesome to eat. Therefore, to eat this kind of fish, the tongue and teeth need to work together, the teeth bite, and the tip of the tongue can spit out the thorns. The best player I have ever seen is to put a whole fish in from the left side of his mouth, and then spit out the thorn from the right side like an assembly line, and take out the whole meat to eat.
Taihu Lake, Rome Lake and Xingkai Lake are the best fish. It is so delicate that it will die soon without water. So if you can't eat it all at once, pickling it is really a good way. Explosive pickling is actually a kind of light pickling. You can add the bottom flavor to the fish while removing the fishy smell. Cell dehydration can make the meat more compact, so the fried fish is more delicious.
Who has seen this kind of white carving? Has anyone eaten? )
In fact, in Xinyang area, there are large reservoirs in all counties, such as Pohe Reservoir in Guangshan, Xiangshan Reservoir in Xinxian and Nianyushan Reservoir in the mall. In 1950s, in response to Chairman Mao's call, water conservancy was built in Daxing, and hand-cranked carts were built on the shoulders. It seems almost impossible now. It's too tiring to drive an excavator. However, it has benefited the people and realized the drought and flood protection of rice in the whole region. Especially in Xinyang rice producing area, with the guarantee of water, farmers are like iron rice bowls, and they will never worry about drought or flood again.
Most notably, there is no heavy industry and mining industry in Xinyang, the vegetation and water coverage rate is almost as high as 100%, the air is particularly clean, and all major reservoirs are of Class I water quality. Because of the vast water area, the fish in it do not need artificial feeding at all, and even do not need to raise fish seedlings in the later stage, so all kinds of fish naturally reproduce and grow naturally. Among them, warping monster is the main species of wild fish in various reservoirs, with fast reproduction speed, and because of its carnivorous, predatory and fast growth, the largest can weigh tens of kilograms.
The demon is delicious, white and tender. When cooked, it will present garlic cloves like groupers, which are tender and slightly sweet than groupers, and the overall quality and taste are better than groupers. It's just that there are many small thorns in the meat. Because it is wild, it is still very hard to prick the mouth. Normal practice, whether it is steaming, frying or braising in soy sauce, the small thorns of Nuoduo are tightly wrapped in fish, which is laborious to eat and easy to get stuck in the throat.
(it looks fresh, but it is actually steamed after pickling. Fresher than just killed, it has become the cooking trick of this fish. )
The principle of explosion pickling is to use the cellular permeability of salt to make the fish protein release cellular water while solidifying, and the water does not leak out and remains in the fish. The meat is separated from the thorns, contains water, and retains the umami flavor. The fish is shaped into garlic cloves according to the natural texture. And then cook and heating to achieve that similar effect of stir-frying the meat in the pulp and roasting the beggar chicken, so that the fish skin is completely closed, and the fish in the fish skin are relatively separated from the meat due to explosion and salting, thus forming a small cooking environment, wherein the umami flavor is completely maintained, the muscles are separated from each other, and the muscles are separated from the fish bones. In this way, when eating, the chopsticks pick up the fish, which is fragrant, white and garlic-petal-shaped, and the small thorns are no longer tightly attached to the meat, which is in a relatively separated state and easy to pick out.
(The white Diao cooked in this way is mainly pure and thick, fresh as a person, and it is still fresh. )
Let's talk about how to pickle first. The process and requirements are as follows: