Chaoshan is close to the sea, and the unique geographical environment allows different fresh seafood to be transported to vegetable markets all over the country every day. In the vegetable market in the old city of Guangzhou, you can find 2-3 stalls where Chaoshan locals do business and sell marine fish and seafood. They are hospitable. As long as you have been to them so many times, the boss can always remember your preferences and introduce you to the freshest seafood every time.
There are many kinds of seafood, naturally some are cheap and some are expensive. Expensive groupers will still buy 1. Cheap ones, such as skinning cows (also called rat fish) and sequoia fish, often set up stalls every day. In addition, there are some fish that non-Chaoshan people can't name, such as nine-bellied fish. The first time I heard this name, the boss said it was called "tofu fish", and the meat was particularly tender.
This is the nine-bellied fish (tofu fish). The fish is particularly thin, tender and soft, and more elastic than tofu. The owner of the vegetable market helped me deal with the nine-bellied fish (turning around and viscera) and told me how to do it. After I came back, I gave it a try. Children especially like it. It tastes delicious and tender. Have you ever tasted such delicious fish?
Ingredients: tender tofu 1, winter vegetables 1 teaspoon, a little bean paste, 2-3 celery, tofu fish 1 kg, and a little shredded ginger.
Exercise:
1. Tofu is rich in calcium, which is really a perfect match with high-protein marine fish. I used a small piece of tender tofu, cut it into small squares and spread it on the bottom of the plate.
2. These three kinds are almost necessary for Chaoshan people to cook sea fish and home cooking. Winter vegetables are pickled diced pickles, which are crisp and refreshing. Soy sauce can replace salt. With it, you don't even need to put salt in cooking. The local celery in Chaoshan is so tender that even the leaves can be cooked and eaten together. Celery has a strong flavor.
3. Spread the nine-bellied fish flat on the tofu block and sprinkle some soy sauce and shredded ginger on the surface (it is customary to put some shredded ginger to enhance the flavor of marine fish, or not). Sprinkle a proper amount of winter vegetables evenly on the fish.
4. Put the steamer into the pot, put the plate into the pot after the water boils, cover it and steam for 5 minutes. Belly fish is small and tender, and the steaming time will not be too long, and the meat will be tender. Steaming fish should always pay attention to controlling time.
5. After taking out the pot, chop up the cleaned coriander and sprinkle it on the plate. Suddenly, the taste of coriander was instantly aroused, which was particularly fresh and attractive.
The bones of tofu fish are particularly soft, and the fish meat is particularly tender and smooth. The tofu in the lower layer absorbs the fresh and salty bean paste and the delicious fish. Tofu is as delicious as fish!