Can't cook in the kitchen Xiaobai, read this article should be able to make steamed small yellow fish, but also know how to eat. If not yet, please read again. Saying this is not verbose, will eat small fish will more deeply appreciate the fun of eating fish, enjoy the beauty of life.
Chefs have a habit, usually not to tell people, because they are afraid of people laughing.
On the surface, it is afraid of people's shame and laughter, but in essence, it is to cherish things like gold, not to bear to waste ingredients, and it is also the meaning of exploring cooking in another way.
This fetish is to "turn waste into treasure". Leftover scraps from cooking, leftovers from leftovers, and the idea of processing them again becomes another delicious one.
In the history of gastronomy, quite a few famous dishes have come from this way, mapo tofu, large stew, Yangzhou fried rice and so on. This article to discuss the small yellow croaker, is also in this category, the seaside is rarely eaten, sold to Zhengzhou to hand only five pieces more than a pound.
The chilled small yellow croaker I bought is quite large, just a little more than one or two, and there are seven or eight pieces a pound. Because the small yellow croaker dies when it leaves the water, the fishing boats at sea divide the nets and send them to the freezer, because they cannot be put down at room temperature.
For example, the Zhoushan fishery has a large output, and fishermen handle small yellow croakers as well as fresh goods, dried goods and dried crispy fish. In contrast, the amount of chilled fresh is the largest because of the large market demand. The price is low when the sales volume is large, and the general free shipping is 5-6 yuan a pound, and then the larger one is calculated.
I bought all this specification, saying that it is not big, saying that it is not small, seven or eight pounds a pound. At that time, in Ningbo, I liked to steam the small yellow croaker, and later tried a variety of methods, fragrant fried braised and fried, or steamed. The problem is that ordering this dish at the hotel is not addictive, and there are only two on a plate. You can do it at home at will, a plate is full, and it is very enjoyable to eat. And the small yellow croaker is a marine fish, do not worry about the environmental pollution of freshwater fish, should be stronger than the quality of wild freshwater fish. Judging from the current situation of marine products, only the small yellow croaker has been partially farmed in the Xiangshan area, and most of the sea area is still wild. Such a low price and the quality of the fish, forming a high cost performance, it is very cost-effective to buy.
The general process of fish selection for freshwater fish is to scrape the scales, cut the belly, cut the gills, remove the intestines, and then wash them and set aside. Especially for fish with fish scales, the first step must be to scrape the scales clean before proceeding to the next step. Small yellow croakers also have fish scales, but unlike large yellow croakers, small yellow croakers have scales so small that they do not need to be scraped.
After the fish scale treatment, it is necessary to cut open the belly of the fish, cut off the fish intestines and fish galls, and pay attention to the fish galls, which cannot be broken. Otherwise, the bile will make the fish very bitter, and some are toxic, so we should pay more attention. Little yellow croakers don't need such a procedure. The small yellow croaker has the same abdominal structure as the big yellow croaker, just an intestine, or a thin rectum. In this way, there is no need to cut open the belly of the fish, just pull it out of the gills.
There are also mysteries inside the belly of the small yellow croaker, and the maw and roe are white, which are more delicious and nutritious than the meat of the fish. And because it is only a rectum, the method of choosing fish is simpler than that of freshwater fish. After the cold water is thawed, when the gills are picked, the intestines of the fish are pulled out with them, and the contents of the abdomen remain intact.
Those who have cooked rice know that fried fish is easy to stick to the pan, fried fish is easy to burn paste, and stewed fish is easy to smell fishy. In other words, all kinds of cooking methods of fish have skills, and they must be cooked to be skillful, otherwise they are not delicious. Steaming does not require skill, as long as there is water in the steamer and does not dry up, steaming fish time pinch point, bring out sprinkle the green onion, pour in soy sauce, and then pour hot oil, is a compliant hard dish.
The specific method is to clean up the small yellow croaker and put it on the plate. After the water in the steamer is boiled, put in the fish dish, cover the pot, pinch the point, and turn off the heat for five minutes. During this time, the chives are cut into flowers and the peanut oil is burned until smoke starts. Take out the fish dish, pour out the water inside, sprinkle with green onions, pour in soy sauce and pour hot oil.
There are three keys to steaming the small yellow croaker: one is to boil the steamer and then put it into the fish plate; then the steamer is to calculate the time; the third is not to mess with the order of the dishes, first pour out the steamed juice from the plate, then sprinkle the green onion flowers and pour raw soy sauce, and finally pour the hot oil that burns until it smokes.
The reason why the small yellow croaker, which is of good quality, is cheap, in addition to the high yield, is mainly a "small". People have the impression that small fish have more bones and less meat, and it is difficult to eat and easy to get stuck. Small yellow fish also have this feature, the dorsal fin abdominal fin pectoral fin tail fin length seven short fins, as well as abdominal rib spines, neck bone spurs, skull spines, counted all over the body are thorns, no meat.
I've seen a lot of people who can't eat fish, and such small fish are sent into their mouths, and the result is that their mouths are full of fish bones, and they don't have to eat meat. Don't say anything, you can only spit it all out, so you can't be happy. Or chopsticks to pick some fish, most of the rest discarded, but also can not get the enjoyment of eating fish. It is that many people will not eat small fish, there are more charred crispy small fish in the market, and the fish bones are no longer needed to spit out the thorns.
In fact, small fish is delicious, the ancients loved to eat small fish, or how can there be "big country if cooking small fresh"? Small fresh is small fish. It is precisely because the small fish is delicious that it has entered lao tzu's eyes and been written into the Tao Te Ching.
I eat small yellow croaker, the theme is to drink, so only fine, not speed. If you decompose the process of eating fish, it is roughly six steps:
In the first step, the chopsticks pick up the gills on both sides, suck its taste, the taste is very good, the fish meat is not, you can take a sip of wine.
In the second step, the chopsticks take the neck spines, the fins on both sides and the lower ventral fins from the neck down, and suck on them, with a little meat.
In the third step, the chopsticks clip off the entire dorsal fin on the back, along with the fin root thorns to suck, slightly fleshy.
In the fourth step, the chopsticks clip off the lower abdomen near the tail fin, and together with the fin root suck, slightly fleshy.
In the fifth step, use chopsticks to draw a whole piece of fish from the back of the neck and backwards on both sides, leaving the head and tail connected to the whole spine, and suck the fish head.
The sixth step is to eat fish and meat, which is suitable for cooking.
The whole process is like a flowing stream, so delicious that the little yellow croaker can't be stopped.