In ancient Korea, it was believed that all the sacrifices offered to the gods must be accessible, and it was forbidden to throw away any part. Only Mingtai fish met the requirements. Its internal organs and roe can be used as sauce; Fish heads are extremely delicious after being soaked in soy sauce; Eyes and fish skin are suitable for drinking; Fins and tails can make soup, and ancient Koreans can even make Mingtai fish into 36 dishes.
On this day in Tomb-Sweeping Day, every Korean family eats Mingtai fish. In the northeast of China, Yanbian Korean Autonomous Prefecture of Jilin Province is eaten by many people. In Yanbian area, Jilin Province, in winter, many people wash the mingtai fish, gut it, and then hang it outside for freeze-drying. The water in the fish is sublimated and dried, and the fish is strip-shaped. Tear it off and chew it in your mouth, and the more you chew it, the more fragrant it becomes.
According to its production methods, the fish can be divided into the following categories: fresh fish is called raw fish, frozen fish is called frozen fish, and dried fish is called dried fish. It's too hard to eat, so you need to use an iron hammer to take the fish in one hand and the hammer in the other, and then knock it from tail to head, so this kind of fish is also called "stick fish" in Yanbian area. The most popular among drinkers is Huang Tai, who has been drying day and night for a month. Its color is bright yellow, but the meat is crisp and chewy. Tearing off a piece of hot pepper noodles is like lighting a firecracker in your mouth. After a short dizziness, the taste is endless, so it is a good choice for wine.
Step 1: Soak the whitebait in water.
Step 2: Tear the soaked whitebait into pieces.
Step 3: Add white vinegar, white sugar, chicken essence and Chili noodles and stir well.
Step 4: the whitebait is added into the seasoning and stirred evenly.
Mingtai fish soup
Ingredients: 2 fish, 1 radish, tofu, green onion, green pepper, red pepper and chrysanthemum morifolium.
Seasoning sauce: half a spoonful of soy sauce, one spoonful of Chili sauce, one and a half less garlic, two spoonfuls of Chili powder, a little ginger, one spoonful of shrimp sauce, and 3 cups of soy sauce1/(disposable cup).
Stewed tofu with Mingtai fish
2 medium-sized Mingtai fish, a piece of frozen tofu (pre-cut and frozen), a proper amount of oil (slightly more than cooking), a tablespoon full of Korean hot sauce, half a tablespoon of cooking wine, a spoonful of pepper, 3 or 4 slices of ginger, a short piece of onion, a proper amount of salt, half a tablespoon less soy sauce and half a tablespoon of oyster sauce.
The dried fish peels off the skin of the fish, puts special rice in a complete fish bag, and puts it in a pot for steaming. When it is cooked, it is dipped in sauce and tastes memorable. This is the legendary fish bag rice, which is also a feature of Yanbian.
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Mingtai fish is a kind of fish belonging to the genus Arctium in the family Codidae of Codiformes, which is called Mingtai fish by the Korean people (Korean:) and is a favorite fish of the Korean people. Its roe is called "ming prince" after being pickled by spices such as pepper.
Mingtai fish has always been a favorite fish food for Korean people. Every Korean family eats Mingtai fish on Tomb-Sweeping Day. In Jilin province, it is not only a favorite food of Yanbian Korean people, but also a favorite dish of Jilin people.
In ancient Korea, it was believed that all the sacrifices offered to the gods must be accessible, and it was forbidden to throw away any part. Only Mingtai fish met the requirements. Its viscera and roe can be used as sauce; Fish heads are extremely delicious after being soaked in soy sauce; Eyes and fish skin are suitable for drinking; Fins and tails can make soup, and ancient Koreans can make Mingtai fish into 36 dishes.
Now in Jilin, many people wash the mingtai fish, gut it, and then hang it outside for freeze-drying. The water in the fish is sublimated and dried, and the fish is strip-shaped. Tear it off and chew it in your mouth, and the more you chew it, the more fragrant it becomes. The dried fish peels off the skin of the fish, puts special rice in a complete fish bag, and puts it in a pot for steaming. When it is cooked, it is dipped in sauce and tastes memorable. This is the legendary fish bag rice, which is also a feature of Yanbian.
1. Spicy mingtai fish.
In North Korea, it is more common to marinate Mingtai fish with pepper and other materials, which is also one of the dishes we must order when we go to North Korea Hotel.
Mom's sauce with fresh and fragrant fish, the taste is endless.
Practice: wash the fish, cut it from the belly to the back, and spread the bean sprouts on it without cutting it to the skin. Stir the steamed fish material (you can add some fish dip), evenly spread it on the fish (the fish skin side is below), marinate for half an hour, then steam it in the pot for 15 minutes, and the delicious fish will be out of the pot!
2. Mix dried whitebait.
Dried fish mixed with Mingtai is a cold dish of Korean nationality, which is widely loved by everyone because of its delicious taste and strong taste.
Practice: Prepare dried Mingtai fish, tear it off evenly, then wash it with clear water, put it in a bowl, shred onions, carrots and green peppers, add some dried Chili noodles, sesame seeds, sugar and a little seafood soy sauce, and mix it evenly.
3. Roasted Pacific fish
Grilled Pacific fish is a famous dish in Jilin, a barbecue town. The crispy taste of grilled fish is mouth-watering. After adding special seasonings, Mingtai fish is more fragrant. It tastes very good, crispy and not burnt, and the fish is fragrant and tender, which is worthy of praise.
Practice: Wash the Mingtai fish, cut several knives diagonally on both sides, put them on a baking tray, mix soy sauce, chopped green onion, minced garlic, sesame seeds, sesame oil, sugar and Korean Chili powder into ingredients, and evenly spread them on the fish body and belly. Put the salted fish in an oven preheated to 350 degrees Fahrenheit and bake for about 20 minutes. If you prefer to eat dry grilled fish, the cuts that have been roasted to the fish are all open.
4. Stewed tofu with Mingtai fish
The nutritional value of stewed bean curd with Mingtai fish is still high, and it tastes delicious. In winter, the fish soup in the middle estuary, while feeling the fish fresh, is really happy to drive away the cold with hot soup.
Practice: Wash the fish, remove the head and tail, remove the internal organs and cut into sections for later use. Chop onion and ginger, and pat garlic flat. Wash the tofu, cut it into small pieces, scald it in a boiling water pot, and put it on a plate for later use. Add a little salt and ginger to the hot pot to prevent the fish skin from sticking to the pot. Fry the fish pieces in a pan and add half the chopped green onion. Pour in a little oyster sauce. Stir-fry until the fish pieces change color, add boiling water and simmer for 5 minutes. Boil the tofu. Pour in a little soy sauce, a little soy sauce and star anise. Cook over medium heat for 10 minutes and sprinkle chopped green onion into a bowl.
Look at the big guy's answers, some are quite reliable, and some are too outrageous. Friends, look at my method, or try it, and make sure that 90% people like it.
There are two kinds of mingtai fish on the market now, one is intact and the other is headless and visceral. Eat it yourself and choose the whole one, which tastes a little fresher than the headless one. Clean up the bought Mingtai fish, and remove the ones that don't like their heads. Put flower knives on both sides of the fish, sprinkle them with salt, cooking wine and ginger foam, and rub them evenly with your hands. If there are three fish, just add10g or a little more salt, and marinate them for at least 2 hours.
At this time, prepare the sauce, buy a bag of spicy cabbage mixed with spicy cabbage, which is available in Korean pickles or supermarkets. Taste it, and friends who are heavy in mouth can put some salt. Friends who like spicy food can prepare some dry and spicy red pepper pieces in advance, scald them with boiling water as needed, and stew until they are soft. The water quantity can be controlled just after the pepper pieces, usually in two or three minutes. If there is a garlic jar at home, put a few pieces of grilled garlic and a centimeter-long piece of fragrant garlic, and mash the soaked pepper with some water, a little salt and a little vegetarian (because the fish in Mingtai has no taste), and mix it with spicy cabbage powder. If you add some sugar, you don't need spicy cabbage material, provided that the pepper you buy is of good color.
Boil the water in the steamer, put the salted fish in the fish tray and put it in the pot. After 8 minutes of fire, turn off the fire and take out the fish. At this time, the fish may smell fishy, but it will be tasteless when it cools down. Take a long plate, put on disposable gloves, spread sauce on one fish and one fish, and finally sprinkle some parsley. The spicy steamed Mingtai fish is finished. Let's have a taste.
The above picture is taken from the internet, because there are children at home, made with garlic hot sauce, and it tastes good. If any friend is interested, you can ask me in the comment area to ensure that you don't have to be impatient.
Mingtai fish has always been a traditional food that Korean people like to eat. Every Korean family eats Mingtai fish on the day of Tomb-Sweeping Day. In the northeast of China, Yanbian Korean Autonomous Prefecture of Jilin Province is eaten by many people. In Yanbian area, Jilin Province, in winter, many people wash the mingtai fish, gut it, and then hang it outside for freeze-drying. The water in the fish is sublimated and dried, and the fish is strip-shaped. Tear it off and chew it in your mouth, and the more you chew it, the more fragrant it becomes. The dried fish peels off the skin of the fish, puts special rice in a complete fish bag, and puts it in a pot for steaming. When it is cooked, it is dipped in sauce and tastes memorable. This is the legendary fish bag rice, which is also a feature of Yanbian.
According to its production methods, Mingtai fish can be divided into several types: fresh ones are called raw ones, frozen ones are called frozen ones, and dried ones are called dried ones. Dry too special, you need an iron hammer to knock it loose before you can eat it. Mrs. Huang was repeatedly aired day and night for a month. If you can't accept these ways of eating, don't worry, there are many ways to appreciate the delicacy of Mingtai fish! Stewed frozen tofu with Mingtai fish;
1, fish washed, head and tail removed, viscera removed and cut into sections for later use.
2. Chop the onion, slice the ginger and pat the garlic flat. Wash the tofu, cut it into small pieces, scald it in a boiling water pot, and put it on a plate for later use.
3. Put oil in the hot pot and add a little salt and ginger to prevent the fish skin from sticking to the pot. Fry the fish pieces in a pan and add half the chopped green onion. Pour in a little oyster sauce.
4, fry until the fish pieces change color, add boiling water and burn for 5 minutes. Boil the tofu. Pour in a little soy sauce, a little soy sauce and star anise. Cook over medium heat for 10 minutes and sprinkle chopped green onion into the bowl.
Above, I hope my answer will help you.
When I was a child, my father often bought Mingtai fish to eat, which cost 80 cents a catty. Few people bought it. Garlic cloves are delicious, at least better than freshwater fish (I have to say that it is important to have a mother with excellent cooking skills in the era of eating less and drinking less, no matter what fish passes through her mother's hand, it is worth feasting). At that time, carp and swordfish were the precious species, and Mingtai fish was rarely eaten and dirty. Later, there were no mingtai fish, only cod, so that I really believed that this species was extinct.
Once again, it was more than ten years later that I learned that there was Mingtai fish. My classmate's home was close to Yanji, and I brought back dried Mingtai fish. I just graduated and drank beer with dried fish dipped in instant noodle seasoning and water. (The classmate said that this way of eating is more authentic, because it can't be eaten, so when there is no innovation to play a role, this way of eating provides the only possibility for eliminating delicious food. ), I really feel that Mingtai fish is dry beer (Harbin beer at that time has not been acquired, and it tastes beautiful in my heart), which is a rare delicacy in the world.
Different people have different opinions on how to eat Mingtai fish. For those who don't like to eat fish, it's probably difficult to eat it. But for me, Mingtai fish is not only a part of my childhood, but also has many memories in it. Some time ago, when I went to the morning market, a fish vendor shouted Mingtai fish, bought a lot and cooked it. The taste was not as good as before, and the rest was left in the refrigerator, but I never found a chance to cook it into a delicious food.
Now, nothing is lacking, and the significance of food is far from the simplicity of life continuation. Finally, I want to say that as a food, as long as you are hungry enough, any kind of ingredients, cooked in clear water, will be fragrant, otherwise there will always be something missing. The real taste can't be compensated by cooking, and it can't go beyond a specific experience. Just like Pearl Jade White Jade Soup, it will lose its color after a certain period of time.
There are too many ways to eat Mingtai fish. Let me introduce the ways I know:
Braised mingtai fish, stewed tofu with mingtai fish, spicy steamed (dry and fresh) mingtai fish, fish head wrapped rice, spicy fried mingtai fish, shredded mingtai fish, fish sausage sauce, fish belly sauce, roe sauce, spicy fried fish offal (fish white, roe), and dried mingtai fish drinking beer with spicy ingredients are a major feature of Yanbian.
Mingtai fish is delicious and nutritious, and the fish tastes sweet. Korean people always like to eat Mingtai fish. Every year in Tomb-Sweeping Day, every household eats Mingtai fish, and it is very delicious to mix it, braise it and make soup. You can choose according to your own preferences.
Many people may have seen and never eaten Mingtai fish. Mingtai fish is a kind of fish that Korean people always like to eat. In Yanbian area of Jilin Province, many people like to clean Mingtai fish in winter, hang it outside and freeze-dry, then steam it and dip it in sauce to eat it. The more delicious it is, the more memorable it is. Mingtai fish is delicious and nutritious. There are many ways to make Mingtai fish, all of which are delicious. Let's share how to make it delicious.
First, the production steps of mixing the whitebait 1, preparing ingredients: whitebait, garlic, onion, carrot, coriander, salt, sesame, red oil, Chili oil, vinegar, sesame oil, soy sauce and white sugar.
2. Beat the fish with a rolling pin or other container to make it soft, then tear off the meat of the fish, then shred it, put it in a bowl and soak it in water for a few minutes.
3. Wash the coriander and cut it into small pieces, wash the carrot and shred it, wash the onion and shred it, wash the garlic and shred it. After the fish is soaked, squeeze out the water and put it in the basin, put the side dishes in, and then add the minced garlic.
4. Next, seasoning juice, add fine Chili noodles and coarse Chili noodles to the bowl, then add salt, sesame seeds, red oil, Chili oil, vinegar, sesame oil, soy sauce and white sugar, stir evenly, and pour them evenly on the fish. It's really delicious to grab and stir evenly.
Second, the production steps of spicy steamed Mingtai fish 1, prepare ingredients: Mingtai fish, soybean sprouts, garlic, onion, onion, Chili noodles, white sugar, cooking wine, sesame oil, soy sauce, salt and syrup.
2, to make spicy steamed Mingtai fish, you should choose fresh Mingtai fish, clean the internal organs of Mingtai fish, and clean the black film in the fish belly, clean and drain the water.
3. Split the fish from the middle with a knife, remove the fish bones in the middle, wash the onion and garlic and cut them into a bowl, and put the onion into the bowl. Add Chili noodles, white sugar, cooking wine, sesame oil, soy sauce, salt and syrup and mix well.
4, wash the bean sprouts, boil water from the pot, put the bean sprouts in the water and cook them. After cooking, take them out and have a cold water, drain the water and spread them evenly on the plate.
5, remove the fish head of Mingtai fish, put it on a plate, evenly spread the seasoning on the fish, marinate for five minutes, add water to the steamer, put it in for steaming, and steam the water for fifteen minutes. The meat is delicious and spicy.
Summary: Mingtai fish is delicious, nutritious and delicious. There are many ways to make Mingtai fish, all of which are very delicious and can be made according to your own preferences. The above two methods are very delicious. Anyone who likes to eat Mingtai fish can try it. Make it at home and make it simple and delicious.
The spicy fried Mingtai fish in the log cabin rice hotel is the best, and people who can't eat spicy food can eat it, which is quite affordable.
Mingtai fish, a kind of cod, is distributed around Japan in the sea area of the Korean Peninsula and belongs to cold water fish.
The Korean people are the best at eating Mingtai fish.
It is said that a fisherman named Tai caught a fish in Daomingchuan County, Hamgyong County, North Korea, and gave it to the observer of Hamgyong Road. The observation made him feel very delicious, so he took Ming from Mingchuan County and the fisherman's surname and called it Mingtaiyu.
Another way of saying it is that a long time ago, Koreans living by the sea encountered a natural disaster for three years, and no grain was harvested. A man named Park Ming-tai found that there were many big fish floating in the sea, which were caught and dried up, helping people tide over the famine. People call this fish "Mingtai Fish". Therefore, the fish blessed them, so it is also called "Mintai Fish".
In Yanbian Korean Autonomous Prefecture, Jilin Province, in winter, people cut out the viscera of Mingtai fish, washed them, hung them outside for freeze-drying, and the more they chew, the more fragrant they get.
Fish skin can also be made into fish bag rice. The meat of fresh Pacific fish is tight and needs to be stewed for a long time.
Usually it can be made into braise in soy sauce, stew, spicy sauce and so on.
Dried Mingtai fish can also be shredded and eaten together.
Mingtai fish is one of the most popular fish in Korea. It is nutritious, delicious and very cheap.
According to its production methods, Mingtaiyu can be divided into three types: one is called raw Mingtaiyu, the other is called frozen Mingtaiyu, and the third is called dried Mingtaiyu after hollowing out its internal organs.
So, friends, do you know the origin of Mingtai fish? Now I'll tell you: In ancient times, there was a fisherman named Tai in Mingchuan County, North Korea, who accidentally caught a fish that he had never seen before and presented it to the officials in charge of this county at that time. Officials praised it after eating it, so they took the word "Ming" in Mingchuan County and the fisherman's surname "Tai", and they combined them to name it "Mingtaiyu".
Well, friends, the origin of Mingtai fish is over. Let me share with you how I cooked the dish of cold dried Mingtai fish shreds:
Step 1: Soak the dried Pseudosciaena crocea in warm water of about 50 degrees, and take it out one hour later. The purpose of adding warm water is to make the shredded Mingtai fish taste soft and tender, but not hard.
Step 2, then wring the water out of the mingtai fish, and pick out the fishbones and bones, otherwise it will affect the taste. Next, tear the fish into small strips and make them as thin as possible. Then put it into a basin for later use. The basin should be as large as possible to help stir the ingredients.
Step 3: Cut the cleaned coriander into sections and shred the onion, put it into the shredded Mingtai fish, and then add a proper amount of hot sauce. The hot sauce can choose your own taste. Then add a little salt, sugar, Chili oil, monosodium glutamate and a little seafood soy sauce to improve the taste.
The fourth step is to mix the ingredients well and evenly, and you can put less warm water, otherwise it will be too dry. In this way, a plate of delicious and refreshing side dishes is mixed.
All right, friends, after all this talk, have you all learned? Welcome to discuss and communicate together!