It is our "Chinese-style black caviar"-mullet roe, which is regarded as a delicacy in Taiwan Province Province. Many people in China are not used to it, but Japanese people who are very picky regard it as a delicacy. During the Edo period in Japan, it was called "the three top delicacies in the world" along with eel and sea intestines. Mullet roe is a whole egg cell in the body of mullet, which is called "Tangmo" by the Japanese because it is similar to the ancient Mo Ding in China, China.

Taiwan Province is the main producing area of mullet roe since ancient times. It was brought to Nagasaki by immigrants in the Ming Dynasty, and gradually developed into a famous product in Nagasaki. Because of the rare food and complicated practices, the market price of mullet roe has been rising continuously, and the people have the reputation of "Wujin". It is similar to calligraphy and painting, showing translucent brown, rich in protein and fat, and the only drawback is that it has a strong fishy smell, which naturally conforms to the Japanese taste. In addition to simple kebabs as side dishes, mullet roe is also used to make triangular rice balls, sushi restaurants, tea soaked rice, glutinous rice cakes, fried noodles, etc., so as to enrich the taste of dishes.

The Hundred Records of Haicuo in the Qing Dynasty recorded the production method of mullet roe: "Take a slice of his son and marinate it with thin salt, which is delicious." The process of making mullet roe is very complicated, from selecting and perfecting the mother fish, promoting ovulation, squeezing blood, pickling, desalting, shaping and drying, to making it * * * must take 11 days.

ovulation induction is a technique. First, it is necessary to prevent the uterus and ovaries from being scratched, and secondly, the force should be light when squeezing blood, so as not to break other meaningful positions. Then use a proper amount of edible salt to wipe it evenly, marinate it for 6 hours, and put a lot of salt channels will make it bitter, while if there is less salt, mullet roe will be odorless and fishy, and the difference cannot be grasped by skilled people.

Smooth mullet roe on the board, stack layers of wood boards, and flatten mullet roe with big stones at the top to dry it. Squeezed mullet roe should be reshaped with fresh pig large intestine. Finally, they should be placed and hung outdoors to dry, exposed to the sun in the daytime, and restrained by a tablet computer at night for more than 11 days. According to the quality index of uterus and ovary and weather conditions, the time can be reduced or prolonged.

High-quality mullet roe is brown, elegant and neat, uniform in thickness, and completely transparent in the sun. The mullet roe is basically eaten by roasting, rubbing with wine or soaking in wine, and burning until the skin is close to coke and the aroma is overflowing. It is said that there will be a big difference in the time difference between roasting and roasting in a few seconds. Over-cooking is very easy to lose its viscosity, and the fish eggs are more and more distinct and have a poor taste. Only mullet roe, which is slightly salty and fine, slightly sticky and slightly fishy, is the most suitable.

rubbing wine on mullet roe plays a key role in removing fishy smell and enhancing fragrance. Gourmet Cai Lan made a small broom out of garlic, dipped it in Shao wine and gently wiped mullet roe to remove the fishy smell with garlic and alcohol, while the older generation liked to soak it in white immediately. Whisky, brandy, rum and whisky used by Europeans also have different tastes, and they are completely selected according to personal hobbies.

The most common way to eat mullet roe is to fry it slowly over low heat, without adding some oil or any seasoning to destroy its original flavor. Fry in a pan until the surface is crisp and attractive in color, and cut into small pieces to serve with apple company, pear and radish slices. This kind of food can cover up the bitterness, highlight the delicious taste of mullet roe, and have a glass of wine to lead a happy life.

In the night market street, some merchants cut mullet roe into pieces and sell them in strings with other foods, but the taste is not as good as the whole piece. Moreover, the quality of many mullet roes is mixed, so I suggest you shop around and choose carefully after you meet them. When mullet roe is ground into powder, you can also choose many dishes, such as cooking, fried noodles and soup. Europeans are not good at cooking. In addition to adding black pepper and tomato sauce to pasta, some people will continue to add mullet roe or its powder, especially to make seafood noodles, which will immediately improve the taste of mullet roe. Have you ever eaten mullet roe? Which method do you like best?