Stone fish is a special dish of Hunan cuisine. Its characteristics are mainly in the aspects of manufacturing methods and materials. It is made by cutting a big stone into a stone pot with ears, frying fish in the stone pot, and then adding various seasonings and ingredients. What stone is stone fish?
The stone pot of stone fish is generally carved from pure natural high-quality refractory stone, which has the advantages of hardness, quick heating and non-sticking. There are two main materials for making stone pots:
1, ash gorge stone
The stone pot made of this kind of stone is hard and thin, and it is heated quickly, so it won't break when cooking or cooking soup. It is very resistant to burning. When cooking fish in this pot, the fish is tender and delicious.
2. bluestone
It is made of stones on the top of the mountain near the Yangtze River in Chongqing. Its advantages are strong texture and low price. Cooked fish and fish soup are thick and will not rot for a long time. It is also a variety that is used more.
What are the advantages of cooking fish in stone pot?
The reason why stone fish should be cooked in stone pots is not unconventional, but it has certain benefits, which are embodied in:
1. There are trace minerals in the stone of the stone pot, which will be released by cooking. There are many tiny pores on the stone, which will also absorb harmful substances.
The fish cooked in stone pot is heated evenly, so it has stronger fragrance and better taste.
3. The slow heat dissipation of stone pot can increase the heat preservation time of stone pot fish.
However, the stone pot is a stone pot after all, which can't be compared with the iron pot in thermal conductivity, so it takes a long time to cook fish with the stone pot.
Third, how to maintain the stone fish stone pot?
Stone pot is an important tool for making stone pot fish. Stone pot itself is not cheap, and its quality will affect the quality of stone fish. Therefore, attention should be paid to the maintenance of stone fish. The specific maintenance methods are as follows:
1. How to maintain the stone pot for the first time?
(1) Wash the newly bought stone pot with warm water and dry it in the shade for more than two hours. Be careful not to clean with metal objects such as steel balls.
(2) After cleaning, add some salt water and a cup of white vinegar to the stone pot, put the stone pot on the stove, and slowly bake the stone pot until it is dry, so that the water in the stone can be fully evaporated for about 20 minutes.
(3) After the stone pot is cooled, put edible oil into the prepared large iron pot or large metal container, and the edible oil can soak the whole stone pot. At the same time, heat the oil to 40-60℃ and fry the stone pot with warm oil for a period of time.
(4) After the oil stops bubbling, take the stone pot out of the warm oil and cool it before use.
2. Daily use and maintenance of stone pots
(1) During the first three uses, the stone pot was cooked with low fire, and the treated stone pot was suitable for slow heating with low fire, and it was forbidden to use high fire.
(2) After using the stone pot, wash it with warm water. After cleaning, put the bottom of the pot up, not directly on the floor.
(3) Under normal circumstances, you can't scratch the inner wall with very sharp things.
(4) When making stone fish, pay attention to control the heat, don't let the fish bottom, and stir frequently to avoid food burning and cracking at the bottom of the pot.
(5) Choose as many fire rings as possible for the stone pot where the stone fish is cooked to prevent the stone pot from being damaged due to a high temperature.