Rice flower fish, refers to the beginning of rice planting into the paddy field to feed, to be rice ripe fish also ripe fish, carp, grass carp, crucian carp and so on.
Every year from mid-August onwards, the rice fish in Dehong Prefecture, Yunnan Province will be ripe one after another, and then the next two months, the rice fish will become the most sought-after food for tourists and locals. The season of harvest is also the season of eating.
As the rice ripens earlier and later in each county of Dehong Prefecture, the rice-flower fish here can last for more than two months. If you're traveling in Dehong, you can't miss it.
So, what are the fancy ways to eat rice fish in Dehong?
Brown bag boiled rice fish
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Brown bag boiled rice fish this is the state of Dehong a resounding food, a kind of food that can make the tourists taste back. The brown bag here refers to the palm tree (sweet brown, in fact, there is still a bitter taste) before the flowers bloom, light yellow like fish roe.
The rice flower fish is a medium-sized, well-proportioned carp. The fish, brown bag, dried pickles, etc. are stewed together in a broth, and finally, large coriander and other condiments are added to make it.
The taste is fresh and bitter, bitter and sweet.
Sour bamboo shoots boiled rice fish
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Sour bamboo shoots boiled rice fish is only any one of the people in Dehong can not resist the delicious.
Sour bamboo shoots are the most common condiment of the Dai ethnic group in Dehong, which has a "leathery" flavor. Some tourists are not accustomed to this flavor, think it is too bad, even nausea, but as long as you eat two or three times, only that you will unknowingly fall in love with it, and may easily become addicted to it.
Sour bamboo shoots boiled rice fish can choose the smallest head of the fish, so more flavorful. The flavor of the finished dish is hot and sour and fresh.
Fish sprinkle
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Sprinkle skimming, the Dai traditional dishes, refers to the use of a variety of minced meat to join the unique condiments and blend made of dipping water, used to dip the rice noodle to eat the method. Fish, that is, made of fish, the Dai language called "Ba Sa".
Fish with rice flower fish to do fish to choose more than three or four pounds of grass carp is good. The taste is hot and sour, bitter and sweet. Tourists may not be used to it at first.
"Sea, land and air"
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"Sea, land and air", this awesome. "Sea, land and air" is a specialty cuisine popular in western Yunnan in recent years, popular in Dehong Zhou', Tengchong and other places.
"Sea" refers to the rice flower fish, "land" refers to a variety of land-grown vegetables, "air" refers to the bee pupa. The recipe is made by cooking vegetables such as the grain flower fish, loofah or brown bag with the bee pupa in one pot.
The dish is fragrant but not greasy, light but not thin, sweet and sour, just right.
Fried rice fish
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Fried rice fish this is nothing technical, as long as a good grasp of the fire can be, usually choose a small head of rice fish used to fry.
Live fish slaughtered with salt, rice vinegar, rice wine, ginger marinated for a while. Can be high-fire frying, such as frying to the appearance of golden, you can take out the oil control. That is, fried that is eaten, the flavor of crispy fresh crisp, for the top wine.
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The rice flower fish is actually a type of carp, but instead of being raised in a pond, it's a fish raised in a rice paddy. The fish are usually placed in the rice paddies at the time of rice planting, and when the rice spits out, the fish begin to eat the fallen rice flowers, which is said to be "fish play between the lotus leaves", but in fact, this is "fish play between the rice flowers". Because these fish eat rice flowers all the time, they are all fat and their meat is very tender, so they are very popular. The practice of rice flower fish is also very simple, here are two kinds of it.
A, taro rice fish
Preparation materials: taro, rice fish, beans
Production method: taro peeled and washed, and then cut into pieces. Put some water in the pot, then put the taro, the leaves in, you can add some ginger, and then add some salt to taste, boil and then add the beans, and then continue to boil again. Wash and mince the garlic, ginger and chili pepper, put them into a frying pan and stir-fry them, then put the cleaned inari fish in and fry them until they are browned on both sides. Then add salt, soy sauce, seasoning, and then add the right amount of water to boil, and then put the taro boy in, and then add chicken seasoning is done.
Second, glutinous rice rice fish
Preparation materials: rice fish, glutinous rice
Production method: wash the glutinous rice, add the right amount of water into the pot steamed, steamed remember to spread out to cool, add some wine yeast, mix well and put into a cool ventilated place to ferment. Wash the rice fish and steam it over low heat. After steaming, put it in a cool place to dry. Wait until the glutinous rice grows white fluff, add some chili powder, salt, ginger and mix well, and then add glutinous rice to the air-dried rice fish, tied up and placed in an altar to ferment, the pot for a few days can be taken out to eat.
Eddie Q
Learned a lot of fish dishes, here to contribute to two small dishes, are made with small fish, unique flavor, easy to make, down the wine tool.
1. Vinegar-soaked small yellow flowers.
Hengshun balsamic vinegar bowl, add a little salt (love sweet can add the right amount of sugar) stir until dissolved, standby.
Clean and gut the finger-length yellowtail, add a pinch of salt and cooking wine and marinate for 10 minutes, then drain on kitchen paper.
Heat the oil to 8 minutes, then fry the fish until it is free of moisture, golden brown in color and no longer bubbles in the frying pan, then remove from the pan.
Oil to 9 minutes hot, quickly re-fried again, while hot quickly into the vinegar, soaked for 5 minutes can be served.
2. Deep-fried small carp.
Material sauce: three spoons of vinegar, a spoonful of soy sauce, half a spoonful of sugar, two spoons of minced garlic, a spoonful of minced parsley, a spoonful of cooked white sesame seeds, mix well and spare.
The oil should be at least 8 minutes hot, then fry the fish until it turns yellowish in color, then remove from the pan.
When the oil is 9 minutes hot, fry the fish again until the scales are slightly charred, then pour the sauce over the fish and serve.
A home-cooked dish is included: scallop with cabbage.
Cut the scallop into 5-8 cm sections, remove the viscera and wash, add a little salt and cooking wine and marinate for 10 minutes, drain with kitchen paper and evenly pat on a layer of starch.
The cabbage (about the same weight as the scallops) is cut into 5-centimeter slices. Two or three slices of ginger.
Sauce: two tablespoons of soy sauce, one tablespoon of cooking wine, half a tablespoon of sugar, stir well and set aside.
The oil is 8 minutes hot, the scallops into the pan frying until the color is slightly yellow.
Put a little oil in the bottom of the pan, stir fry the ginger on high heat, and then stir fry the cabbage, don't let the water come out. Put the fried scallop segments on top of the cabbage, pour in the sauce, cover the pot, and when the cabbage out of water, turn to medium-low heat and simmer for 5 minutes, turn slightly, and then smothered for 5 minutes, can be served.
In order to maintain the richness of the soup, the middle does not need to add additional water, relying on the moisture of the cabbage to cook the scallops soft, if the first time to grasp the amount of water out of the cabbage is not good resulting in a dry pot, you can add a little less water. The flavor of the scallop will penetrate into the cabbage, the scallop is fresh and fragrant, the cabbage is soft and sweet, extremely rice.
Hello, I'm Sugar, glad to answer your question!
The rice flower fish comes from my hometown - Guilin, Guangxi, the meat is delicious, because it lives in the paddy field, eating the sprinkled rice flowers, so the meat has a light flavor of rice flowers, in a year, only the rice is almost ripe in July and August will be on the market. Here I share a, rice flower fish is particularly good good practice:
First, clean rice flower fish, pan fry until golden brown on both sides.
Second, the preparation of side dishes: pickled chili peppers, pickled bean curd (cut into small sections), chopped green onions, ginger and garlic, peppercorns.
Third, hot oil under all the vegetables, fried for three minutes, add soup (water can also be) boil.
four, the pan open under the fried rice fish, cover and simmer for ten minutes.
five, chicken seasoning, salt basically do not need to add, because the pickled beans and pickled peppers are salty, and finally sprinkled with parsley and garlic, high fire juice, delicious rice rice pickled rice fish is done! It is so delicious that I can't wait to eat even the fish bones! I hope my answer can help you!
Don't know, never done it