Mullet is also called (mullet) or (mullet), commonly known as (mullet). Every early winter, when the northeast monsoon just started, mullet will flock to the coastal areas of Taiwan Province and Fujian. As the temperature and sea water temperature drop, mullet flocks head south to find suitable spawning. . . . Every year in the mullet season, there will be a lot of mullet catching news, so mullet is also called # Faith Fish #
The most valuable mullet is "mullet seed", also known as "Wujin"
However, what I bought today was a male, only the swim bladder. What is that swim bladder? The seminal vesicle of 94 male mullet! This is also a noble cooking ingredient that is widely loved by the public. It is often hard to meet in Fuzhou, because the fish is taken away by the catering industry when it comes ashore. You should be careful not to get bile on the swim bladder, which will be bitter.
According to the new edition of materia medica, swim bladder can tonify kidney and essence and nourish tendons and veins.
Buy the whole fish, preferably a big one, so that the swim bladder will be bigger.
First of all, the first course is the fish bladder with sesame oil tower incense.
Stir-fried ginger can get rid of fishy smell, and the nine-story tower of our own species adds more fragrance. Sesame oil and white wine make the swim bladder a higher level. This dish is also a moon meal, which is nourishing. You must eat it while it is ripe, cut a piece of sesame oil and smell fragrant, and then it smells a little wine. The swim bladder that is tender and tender outside the fragrance immediately slips into the throat.
The swim bladder is tender and delicate than tofu. Take the swim bladder with care. If you break the membrane, you will be "free to eat" and there is no place to catch it. If you play with the United States, you like to eat it tender. You only fry both sides and don't fry it. If you eat it for the first time, you can fry it a little, which is more acceptable to Europe.
Sliced fish and Hsinchu rice flour are married,
Eat oily Hsinchu rice noodles, suck up fresh fish and fish oil, and immediately become oily. Don't want fresh fish. Take a bite of rice noodles. It's so satisfying. Mullet must use green garlic seedlings to add fragrance. Only green garlic seedlings are its Mr Right. The fish is only fried, not fried. The starch of rice noodles is complementary to mullet, not firewood, but fresh and sweet.
The tail of fish head is cooked with cabbage, which is sweet.
Sauerkraut is made of small mustard which has just been frosted. It is crisp, pickled by itself for two or three days, and then cooked with mullet head and tail. After pickled, the crisp mustard has more flavor, just like a girl sublimates into the charm of a young woman. The fish head and tail are richer in skin and oil, which collides with the mustard. The sweet and fresh soup is absorbed by Ningbo rice cake. After eating the rice cake, the soft glutinous rice cake has a delicious combination of fish and mustard.
Three dishes in the same article, the length is a bit like the length of a foot wrap, thank you for your patience.
* * Black mullet deity * * and swim bladder.
The swim bladder of Tachyacinth sesame oil
Ingredients: mullet swim bladder, sesame oil, ginger, nine-story tower
Practice:
1. Add a little oil to the pan and saute the shredded ginger, then add the swim bladder.
2. Fry until the color is over.
3. Fire with white wine
4. After the alcohol volatilizes, add sesame oil and nine-story tower, turn over and take out the pot.
Mullet rice noodle soup
Ingredients: middle section of mullet, Hsinchu rice flour, shredded pork, ginger, green garlic sprout, and fat fat.
Practice:
1. Take out the fish section and fry it on both sides of the pot. By the way, add pork fat, shredded pork, stir-fry ginger and green garlic sprouts, boil the soup stock, add rice flour and cook it slightly. After the rice flour is sucked into the soup, add the fried fish section, then burn it to taste and add some salt.
Saussurea argus
Ingredients: fish head tail, cabbage, rice cake, green garlic sprout, ginger.
Pickling of pickled mustard: dry fresh mustard first, then rub it with salt, and then pack it into bags for pickling for two or three days.
Practice:
1. Wash the cabbage, fry it in a dry pan to remove water,
2. Slice ginger, cut green garlic seedlings into small pieces, and dry fry the fish head and tail.
3. Add the rice cake, add the broth, boil it, add the cabbage, continue to cook until it tastes good, and then add the green garlic and pepper.
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