It seems that all kinds of fish roe and fish eggs are supreme delicacies, such as caviar, which has been introduced by Enjoy Those Things, and mentaiko, which is from Kyushu, Japan. Perhaps it is this ingredient, enriched with the power to nurture life, that makes the taste so delicious.
Caviar roe, which is actually a delicacy developed from the eggs of the female crowfish, is processed into a uniquely flavored delicacy, and is abundant in Taiwan's Kaohsiung and Yunlin. Because it resembles Chinese ink, the Japanese call it "Tangmo" and regard it as one of the world's top three delicacies.
Unlike other delicacies, the chewy texture of the roe comes from its high content of wax esters, which makes it easier to leave a lingering flavor in the teeth and a lingering aftertaste in the mouth. The unique flavor of the roe, which is rich in protein and lipids, is not only loved by the Chinese, but also prized by the Japanese. And, it contains protein, a variety of essential amino acids are very good, lipid containing a large number of highly unsaturated fatty acids such as EPA and DHA. traditional Chinese medicine research, found that the roe of the fish has a very obvious tonic effect, there is a blood nourishing, menstruation, breastfeeding, nourishing the spleen, beneficial to the kidney, nourishing yin, menstrual regulator, stopping the effect of the belt, and so on.
What is the preparation method of Wu Yuzi
What is the meaning of Wu Yuzi? What is the meaning of Wu Yuzi in the rice circle
December every year is the best day to enjoy the "light of Taiwan" Wu Yuzi. The fish migrate from the mainland to Taiwan around the winter solstice, and only 3 to 4 year old adults are caught. After the fishermen get the fish, they sell the male fish to the fish market, while the female fish cuts out the eggs and sells them separately from the meat. Specializing in the processing of fish roe after the acquisition of the factory, the first eggs carefully bleached clear, remove incidentals, placed under the board pressure to remove moisture to a considerable degree, it is pressed into a flat shape; and then take out the shaping, sorting out, tied with twine, and then flat in the sun under the wind and sun for 2-3 days, it is what we see in the shape of a "Chinese Tang Mo" fish roe finished products. The finished roe is amber-colored, almost transparent, ovoid, plump, beautiful and firm, and moderately soft and hard. Finally, it is packed in various styles of paper boxes, with at least two pairs in each box.
Eating taboos
People with cold spleen and stomach should eat less, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver disease patients should eat with caution, people suffering from eczema, urticaria, gout, renal disease, diabetes, allergy-prone and other diseases should avoid eating, squid fish is a wind-activated hair products, so people with illnesses should avoid eating as appropriate.
Methods of consumption
Slice the eggs into thin slices, baked, dipped in soy sauce, mixed with ginger and green onions, it will be a good accompaniment to wine. It can also be grilled, used in sushi dishes, fried rice, pasta and so on. Taiwan islanders follow the original charcoal grill, where the roe is cut into thumb-sized pieces, skewered with toothpicks along with chunks of green onions and carrots, drizzled with white wine, and set on an iron net for 60 seconds on each side. The entrance is slightly sticky teeth, no special flavor, but after the pungency of the Beijing onion and the sweetness of the radish, the delicate texture and natural freshness of the fish roe is slowly revealed, calling for a fascination with food and a reminiscence of the thought!