Friends, what to eat today? Why not take a look at the classic in Anhui cuisine - stinky mandarin fish!
It is said that this dish is also a major representative of the "smelly, fragrant" cuisine.
How does that sentence come about: "Many times, there is only a line between incense and smell. Many odors are diluted many times over, and the aroma is produced. ”
Smelly to the extreme is fragrant. Like stinky tofu, snail powder, isn't it all like this!
Stinky mandarin fish is a traditional dish in the Huizhou area of Anhui Province, and one of the representatives of Huizhou cuisine, which originated from the Huizhou area of Anhui Province (Huizhou is now the area of Huangshan City).
The appearance of the stinky mandarin fish originated from the Emblem Merchants. According to legend, in ancient Times, Huizhou was mountainous and there were few edible fish, and fishmongers along the river transported mandarin fish, a valuable aquatic product of the Yangtze River, to the mountains of Huizhou in wooden barrels every year at the beginning of winter (known as "barrel fish" at that time). However, due to the lack of cold chain transportation capacity at that time, fish transported to the mountains often broke.
Everyone tried everything to preserve the fish. Once, they thought of a way to sprinkle a layer of fish with a layer of light salt water, often flipping up and down, to achieve the effect of preservation.
In this way, after seven or eight days, after arriving in various parts of Huizhou, the merchants found that the gills were still red, the scales did not come off, the quality did not change, the smell was light, and there was a unique flavor similar to stinky tofu.
Fish meat is rich in protein, the process of curing, in fact, is the microorganism to break down protein into amino acids and amines, of which glutamic acid, aspartic acid, asparagine, glutamine can let us taste "umami".
After everyone washes it, it is slightly fried in hot oil and cooked over a thin fire, which is very delicious. The fish is particularly tender and the fish is layered.
In this way, the willow was inadvertently planted, creating a delicious dish of stinky mandarin fish.
It is said that now everyone pickles this dish, and generally does not need the old way. Everyone generally takes advantage of the most tender time of the fish, with salt or thick and fresh meat marinade, and then use the traditional cooking method to burn, so it is also called "pickled fresh mandarin".
As for the cooking method, the most common at present is braised.
Of course, in the future, we have innovated many cooking methods, such as:
Dry pot stinky mandarin fish, teppanyaki stinky mandarin fish, paper wrapped stinky mandarin fish, pot stinky mandarin fish, sauce flavored mandarin fish, stinky mandarin fish roast meat, lotus flavored stinky mandarin fish.
The above several ways to eat, although each has its own characteristics, but it is very delicious. It is also very popular! I don't know friends in Anhui, how do you pickle it locally?
Is it really so delicious?
I'm [food while watching and tasting], I don't know what to eat, come and see me! Let's watch the food together, let's taste the food together!