Crispy water: a puff pastry without scales

Crispy water gurgling

Golden autumn October is a good time for drafts. At this time, the water is fat and fat, looks like tofu white and tender, wrapped in a layer of powder and fried, and it is crispy on the outside and tender on the inside, which is very delicious.

On the stage of the "100 Counties, 1000 Bowls , Fresh in Taizhou" food competition, this "crispy water gurgling", which is common among Taizhou people and people's homes, won the best popularity award.

One

Water babbling, scientific name dragon head fish, is a small fish commonly found in the East and South China Seas. It has only one main bone, as thin as a whisker.

In the Ming Dynasty Tu Shi's "Sea Taste Suoyin", the water gurgling is described: "Abundance is like muscle, soft as bone, milk sinks at the bottom of the snow mountain bowl, and Su Ningyu gate is outside." The Qing Dynasty painter Nie Huang wrote in the "Map of Sea Mistakes": "The huge mouth is scaleless and white, only a spine, and the flesh is tender and watery." ”

The language that the ancients described as water babbling was gentle and poetic. In fact, it is a ferocious small carnivorous fish, with sharp teeth and an amazing digestive system, mainly preying on small fish such as small male fish, Japanese anchovies, ridged anchovies, small sardines, juveniles of large yellow croakers, as well as hairy shrimp, shrimp and cephalopods. It is a veritable "big stomach king" and many fish are swallowed whole. Because of this, water babbling is a seafood with high nutritional value.

Because of its special form and habits, fishermen and diners everywhere have given it many interesting names.

Hangzhou, Ningbo, Shaoxing, Jiaxing and other places in Zhejiang are called "dragon head salmon"; Zhoushan, Ningbo Xiangshan and other places have the nickname of "Little White Dragon of the East China Sea". The Chaoshan people call it "Theyu", and in some parts of Guangdong, it is called "Runny Nose Fish", which means that this fish resembles an outflow of snot. There are also silk fish, tofu fish, nago fish, nine-belly fish, dog spit fish, temple fish, black tooth tenant, etc., all of which are talking about this small fish.

The name of the water babbler is mainly spread in Taizhou and Wenzhou. "Babbling" describes the slow flow of the stream, and is used to describe the soft shape of the dragon head fish, which is very clever.

Two

Taizhou people love to eat water, not only because its soup is delicious, but also because it has no fish scales, only one fish bone in the whole body, or a soft and crispy fine bone, chewing with taste, no fish spine throat risk.

The watery flesh is delicate and tender, whether it is braised, steamed, soup or dried. Frying is one of the most popular ways for locals to cook, and whether it's in high-end hotels or street stalls, this inexpensive seafood dish is on the menu. The crispy skin of the fried water is rounded in shape, crispy on the outside and tender on the inside, suitable for all ages.

Standing out in the "100 Counties, 1000 Bowls , Fresh in Taizhou" food competition is the chef team of Jianjian Small Seafood in Linhai Houshan.

The chef of the restaurant, Tao Qunhui, is a post-80s person who has been engaged in the chef industry for 20 years, and has studied cooking skills and become a chef in Linhai, Wenling, Sanmen and other places, especially good at seafood dishes.

He introduced that the raw materials for this dish are made of small net seafood from Linhai Taozhu and Jiaojiang, Sanmen and other places, in addition to the fishing ban period, you can order it all year round.

"The crispy water trickle is simple, controlling the oil temperature is the key, and the public can also try it at home." Tao Qunhui introduced, the whole water into boneless pieces, cut into small pieces, add a little salt marinade; in the corn starch, egg white, salad oil, add a small amount of flour, glutinous rice flour, cheng noodles, baking powder, and then add water and together; the oil pan is hot to 70%, the water is wrapped in powder under the pan, fried until it is launched into a ball, constantly pouring oil until golden brown, fishing out the plate, with sweet and spicy sauce or other favorite sauce, you can eat while hot.

Three

Regarding the "crispy water babbling", there is also an allusion legend of "Qin Zhuangyuan à la carte chef".

Qin Minglei, the head of the Ming Dynasty, was a native of Linhai. One year, when he returned to his hometown to celebrate his mother's birthday, many folk chefs took the initiative to come to the door and expressed their willingness to help and did not take anything. Qin Minglei was honest and honest and did not want to cause trouble to the people, but it was difficult to be generous, so he said that to order four dishes, only one person needs to help, but you must guess the name of the dish.

The dish he ordered was: "Scaleless and crispy, clever fish and pigs, mountains and seas are closely connected, and the village girl marries the butcher." The chef of the full hall, only one person answered: "No scales and a mouthful of crisp can be made with water, the water is scaleless, fried with starch, the skin is crisp and tender, it can be described as a mouthful of crisp; the fish and pigs are skillfully matched, it is the fish and the roasted meat; the mountains and the sea are closely connected with the sand garlic roast bean noodles, one is the sea product, one is the mountainous thing, the bean noodles are wrapped in sand and garlic after the dish, which can be described as the mountains and the sea are closely connected; the village girl marries the butcher is a vegetable dry roast meat ball, the dried vegetables are mostly dried by the village girl, and the pork must be inseparable from the butcher. ”

To this day, these four dishes - crispy water babbling, fish roasted meat, sand garlic bean noodles and dried meat balls - are still the main dishes of the people of Linhai on occasions such as New Year's Festival, wedding celebration, birthday feast, birthday celebration and so on.

【Source: China Taizhou Net-Taizhou Daily】

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