Fish sang twenty kinds of ingredients
Fish sang twenty kinds of ingredients, now more and more people understand the benefits of raw food, in fact, the meaning of raw food is raw food, and raw food is in fact a more special way of eating, a lot of people understand and like to eat raw food, so a lot of people have started to eat fish sang, the following is the fish sang twenty kinds of ingredients.
Twenty kinds of raw fish ingredients 1Ingredients: raw fish grass (not fish grass), perilla, false vulgaris, spicy polygonum, mint, shredded red radish, papaya, buckwheat, sour radish, chili pepper, deep-fried taro, onion, ginger, ginger, guaying, deep-fried peanuts, scallions, cilantro, Hengxian daikonai shredded lemon, garlic, sour ginger, scallions and so on. Sauce: peanut oil, soy sauce, pepper.
Fish sashimi ingredients are mainly grass carp, but also carp, never use other fish. The most common ingredient is radish, but there is also lotus root or pear instead, with buckwheat, sour ginger, peanuts, sesame seeds, thin crisps, coriander, lemon leaves, pepper, and ground cinnamon and other spices.
Add cooked oil, vinegar, shochu, etc., as appropriate, can be added or subtracted variable, some also up to thirty or forty kinds of ingredients, in addition to peanuts, sesame seeds, thin crisps need to be fried by frying cooked food, the rest are eating raw. Practice is quite elaborate, carp skinned and washed, even fish thin meat must also be removed, with a dry cloth to wipe off the blood, after drying, with a sharp knife cut into very thin slices.
Radish, ginger buckwheat, etc. are cut into young julienne, and the cooked oil, spices, vinegar, high wine and so on. Some people also like to use sauce, depending on individual preferences, but also due to regional customs.
The order of the ingredients is different, the last to add the thin crispy that is ready (also used to fry the fans). The last thing you need to do is to drink wine while eating sashimi, and then you must eat a bowl of congee. Those who do not dare to eat sashimi, only the raw fish meat into the boiling congee hot food, or pick the thin crispy peanuts and eat. Admittedly, which shochu, balsamic vinegar also has a disinfectant effect, but raw fish after all, the mouth is not conducive to the abdomen.
Twenty ingredients for sashimi2
Ingredients for sashimi: sliced garlic, shredded ginger, shredded scallion, shredded onion, shredded pepper, soy sauce, crushed peanuts, sesame seeds, finger peppers, shredded taro, fried vermicelli, and so on.
Before eating sashimi, first according to personal preference, pick the ingredients, plus oil, salt, sugar, and iced sashimi together in a bowl mix, and then immediately the sashimi spices seasoning a mouthful of food - sashimi cold and smooth texture instantly very pleasant, and then carefully chewed, a variety of aroma, pungent, acidic, sweet spices will be the sashimi more The flavor of the sashimi is brought out by the various spices, making the mouth full of aroma.
Notes on making sashimi
1, the general bloodletting, is in the complete and unharmed live fish jaw and tail each cut a knife, and then put the fish back into the water, to wait for the fish to swim and struggle in the blood flow, you will be able to get no bruises white as frosty fish meat.
2, the general sashimi in the slice good, and then put into the freezer for a while, so as to smooth and sweet. Sheng raw fish. Plates are also very delicate, usually with a traditional lacquer plate or boat-shaped utensils. The tray is flattened with ice cubes, then covered with a layer of plastic wrap, and then the fish slices are evenly and neatly covered.
Hengxian sashimi, also known as "two slices", has always been called the "county dish" by the people of Hengxian, which represents the highest level of culinary technology and food culture in Hengxian, as well as the highest specification for the reception of guests. It is colorful and beautiful, with ginger, green onion, garlic, papaya, radish, lemon, and so on. It has six words of kung fu "kind, strong, white, thin, thick, fresh"
In Hengxian, the street randomly an adult man and woman, but all talk about the production of raw fish or eating method, all of them have become masters of the character, they will talk to you gabblingly, each with the knowledge of the great chat, will be a variety of ways to eat raw fish and delicious description of the They will describe the various ways of eating sashimi and its deliciousness to the fullest. Every person who has been to Hengxian is not difficult to find, in Hengxian, no matter the stalls or high-class restaurants, almost all have a special room for sashimi cooking, and even cut sashimi cutting boards, knives must also be special.
Do the sashimi master, only responsible for doing the sashimi, treatment and status is much higher than other chefs. A good sashimi chef is even more highly regarded.
Selection of materials, Hengxian sashimi basic selection of river fish, Hengxian river fish raw and fresh, tender meat. But the good fish also need to match the good knife work. Usually do sashimi master will first lined up a number of different knives and utensils, and then grabbed a live fish, directly to the back of a knife to the head of the fish to shoot the fish to the dizzy, and then numbly remove the gills and scales.
When scaling, the knife is light, soft and fast. The knife is close to the fish tail, a soft touch, snow-white scales will be peeled off, the knife blade, such as the wind swept the pear blossom, scattered fall.
Mix a bowl of appetizing ingredients, rolled on a piece of transparent as jade sashimi, tender and crispy in the mouth, taste buds stimulation instantly reached the extreme. After eating it, people can't help but sigh: this is the authentic Hengxian sashimi ah! It is no wonder that people in Hengxian County dare to say, "You do not see many places to eat raw fish, but only the Hengxian raw fish is unique".
Eater's Comments
Clip a large handful of raw materials, wrapped in a piece of raw fish, put in the mouth, spicy, sour, fresh, fragrant nose, the sense of smell extremely shocking, taste buds stimulated, and then the mouth and tongue, gushing, muscle spasms, teeth can not help but, a chewing. strong> Production method:
The unique features of the production of Hengxian sashimi lie in the selection of materials, knife work and plating. First of all, wild river fish such as carp, flower fish, pangolin and green bamboo fish from the Yujiang River should be used for making sashimi, and farmed pond fish is not favored. At the same time, the raw materials must be raw, fresh, clean and pollution-free. Hengxian sashimi is mostly made with green bamboo fish. Because the fish skin crispy, tight meat, delicate meat, good elasticity.
1, the fish head up, tail down, hanging on the iron hook for 8 to 10 minutes, this process is very critical, this time the fish is dizzy, not dead, to drain the fish blood. Later, it is to take the fish meat and skin the fish. Put the fish on a dry and flat plate, from the fish spine under the knife, cut down the sides of the fish, picking fish can never be broken open, because the belly of the fish viscera will contaminate the fish.
2, peeling fish skin is also very delicate, generally from the tail of the fish gently cut the mouth, and then grab the skin of the fish and pull, the whole piece of fish skin peeled down. Fish skinned, with clean gauze wrapped in fish for several minutes, sucking out the water and residual blood in the fish. This will make the fish crystal clear.
The key to making sashimi is knife work. Place a large piece of fish on the cutting board, gently cut off a thin, feather-thin piece with a knife, and then cut a second piece with a knife between the broken and unbroken. The second knife should be cut off.
3, the white onion, onion, green pepper, ginger, carrots washed, cut into thin julienne. Garlic, buckwheat thinly sliced, plated as a topping.
2, melon Ying, also known as melon vine, is the stem of the melon plant, will be used as a condiment. It can be stir-fried with meat, like fish and pork, to make the flavor more delicious.
Expanded
Hengxian sashimi, also commonly known as two slices, is a famous local traditional delicacies. It has always been called the "county dish" by the people of Hengxian, which represents the highest level of culinary technology and food culture in Hengxian, and the highest specification for receiving guests.
In Nanning, and even the entire Lingnan region, people familiar with Hengxian people are on a par with Hengxian, calling Hengxian fish sheng, fish sheng for Hengxian. The reason why Hengxian sashimi is so famous and delicious has a close relationship with its unique technique and fine selection of ingredients.
Hengxian fish sheng production exquisite, amazing. Fish in feet, out of the water to fly. Scaling, peeling, boning, and swimming with ease, all in one fell swoop. Fish raw ingredients, colorful, beautiful. Ginger, green onion, garlic, shredded papaya, shredded radish, shredded lemon, silky and meticulous.
Hengxian "whole fish sashimi" traditional customs in the Qing Dynasty Qianlong years "Hengzuo Zhi", from the Jin Yuan Di years of the reclusive Hengxian Dong Jing met the immortal, eating fish sashimi of the affair legend, as well as modern Japanese friends, Taiwan's patriotic people to eat Hengxian sashimi in the ode to the image of the true picture of the description! "Hengxian sashimi" is a traditional dietary practice with a long history, a rich cultural heritage and a rich connotation.
In September 2018, it was named one of the top ten classic dishes in Guangxi of "Chinese cuisine".