This is a Shanghainese dish with a historical story that is about to be lost
It is said that it is because of the willfulness of a local tycoon foodie that makes this dish;
A rich second generation is accustomed to eating big fish, big meat mountain treasures and seafood,
Suddenly wanted the chef to cook him to cook fish liver to eat and play,
But I accidentally made this famous dish - blue fish bald lungs
Bluefish bald lungs
Some old diners once described this dish as "shaped like gold, tender as brain marrow, rich and aromatic in the marinade, not tasted in the mouth, that is, it has been dissolved, and the aftertaste is between the lips and tongue, for a long time", and some diners even said that it is fatter than the foie gras in Western food.
<h1 class="pgc-h-center-line" > cuisine: Shanghai honbang cuisine</h1>
"Ala Haining" refers to the original dishes in the Shanghai area as "Benbang cuisine", and Lu, Yang, Sichuan, Guangdong, Zhejiang, Fujian, Hui, and Xiang are all called "foreign gang cuisine" no matter how big you come from. [Chinese praise] [Chinese praise]
<h1 class= "pgc-h-center-line" > dish name analysis: bluefish bald lung</h1>
"Blue fish": One of the four major freshwater farmed fish in China.
"Bald": it means pure, that is, this dish is all cod liver, just like another dish in Shanghai, "bald butter", which means "pure", "unique" and "all" in the old Shanghai dialect.
"Lung": This lung is not another lung, it is the liver of the wild big black green cod (commonly known as "lung").
<h1 class="pgc-h-center-line" > bluefish bald lung alias: "fried bald lung"</h1>
<h1 class= "pgc-h-center-line" > raw material: fish liver</h1>
Green fish liver contains a lot of pure cod liver oil, oil but not greasy, often eat green fish liver to replenish the eyesight, strengthen the body. The liver of the high-quality blue fish is reddish-brown in an irregular oval shape, with tiny blood vessels distributed on its surface, and a large amount of oil on the surface.
Because the picture of the fish liver is too bloody, a picture of the cod liver of the ankang fish was put on the screen
<h1 class= "pgc-h-center-line" > cooking method:</h1>
Take the green fish liver and wash it, drain it, cut it in half, cut the big one into three or four pieces;
Heat the wok on high heat, pour it out after sliding the pan with oil, and then cook the lard,
When it is 70% hot, the shallots burst out of the aroma, add the cod liver, and fry;
Cook rice wine, cover and simmer for 3 to 4 seconds, add ginger cubes, soy sauce, sugar, rice vinegar, 100 ml of broth, bamboo shoot slices, bring to a boil over medium heat;
Reduce the heat for about 3 minutes, add MSG, use wet starch to contour and drizzle with sesame oil;
Plate out of the pan and sprinkle with shredded garlic.
<h1 class="pgc-h-center-line" > dish origin:</h1>
In the early days of the Republic of China, Yang Qing in Shanghai and Yang Baobao, the son of the owner of the Silver House, often dined at the old Zhengxing restaurant, and he especially liked the blue fish dishes made in the restaurant.
Once he asked the chef of the restaurant: "The meat of the blue fish is delicious and delicious, and since the liver of the blue fish can be made into expensive tonic medicines, can it be made into a dish?" ”
Soon the chef of the restaurant took about 4 kilograms of fish liver weighing green fish, washed it repeatedly, and added bamboo shoot slices, green onion and ginger, rice wine, soy sauce, sugar and other seasonings to make a dish called blue fish bald lungs.
<h1 class="pgc-h-center-line" > Reason for fame:</h1>
Because the bald lungs contain a large amount of pure cod liver oil, after being fried slightly, with soy sauce, wine, sugar and other seasonings, it is tender and delicate, oily but not greasy, tender as pig brain, plus green fish liver, liver and eyesight, food has a strong fitness effect, so soon became famous in the city, to the thirties became one of the most famous dishes of Lao Zhengxing.
Suddenly, I kind of understood why this dish was so shocking to diners in the past:
At that time, there was no foie gras, M9 steak, salmon belly and the like with fat to spoil your taste buds, think about the hot, tender and fat fish liver melted in the mouth, how to call the foodies at that time not surrender?
I am Ma Jiali, do not live up to every piece of food, like friends to collect it, think the content is helpful to you, remember to click a thumbs up, pay attention to it, thank you [shy] [shy]