Dongziguan Village, located on the fuchun river in Fuyang, is famous for "producing good river fresh, and everyone doing a good job of river fresh". In order to celebrate the harvest of Jiangxian, Dongziguan Village holds the Jiangxian Festival every year to attract tourists with unique delicacies and various activities, and this year there is also a Jiangxian Dinner specially prepared for marathon runners.
The annual Jiangxian Conference, what kind of dishes can best represent the characteristics of Fuchun River? Hurry up and follow Xiao Er to explore!
Locals highly recommend crab stuffed orange to us, follow the guidance of passers-by, Xiao Er in a full of guests, business full of shop, found the best chef to make crab stuffed orange Chef Luo Liangyong, he has more than 20 years of river fresh production experience, what is the trick to make crab stuffed orange?
Crab in orange Stuffed Crab stuffed orange crab flavor is full of orange
Crab stuffed orange is actually an antique dish, which comes from the ancient Book of the Southern Song Dynasty, "Mountain Family Qing Offering". Antique cuisine refers to the dish that has been re-introduced after the loss of this dish, after many chefs refer to ancient books, continuous debugging and research.
-01-
Wash the river crab, steam it for 10 minutes on low heat and then remove it;
Cut off the crab gills and pick out the crab yellow; then cut the crab legs and shells in turn to remove the crab meat; finally break the crab legs and pick out the crab leg meat. A complete crab is dismantled like this!
Carve the orange into a tooth shape, remove the orange flesh and orange juice and set aside. Orange meat can enrich the taste of dishes, and orange juice can refresh dishes. It is recommended to choose oranges with a sour taste, which is more delicious with crab meat.
Compared with lake crabs, Fuchun River crabs have a larger amount of movement, each one is a big long leg, no need for too many ingredients, the meat is delicious, and the crab paste is fat and oily.
Pick a crab in a small class
First trick: look at the color. The higher the gloss, the brighter the color of the crab, the better the quality.
Second trick: pinch the crab leg. The harder the crab's feet, the fuller the flesh.
The third trick: turn the crab body upside down, belly to the sky, can be quickly flipped is a good crab.
-02-
Pour oil into the pot, add ginger, stir-fry crab yellow over low heat, fully release the oil in the crab yellow, make the river fresh more delicious; then add crab meat, crab paste, orange meat and orange juice in turn, and finally add sugar, salt, cooking wine to taste, stir-fry over low heat.
-03-
Add the sautéed ingredients to the oranges and steam for 3-4 minutes.
As soon as the pot is opened, you can smell the fragrant orange, Xiao Er can't wait to taste a bite, the taste buds first feel the sweetness and sourness of the orange, followed by the fusion of the fresh aroma of crab, careful taste, rich taste, endless aftertaste ~
After tasting crab stuffed oranges, Xiao Er continued his journey in search of special river freshness.
Fuchun River Fresh varieties are complex, Jiangxian Hall will be harvested by fishermen on the day, different processing and production, people from the south to the north can eat a rich taste of river fresh.
From the Fuchun River Wharf, Xiao Er followed the fishermen to the most popular restaurant selling osmanthus fish noodles in the local area, which was full of diners who came to taste the osmanthus fish noodles. Hua Linjun, a restaurant chef who has been professionally making fish for more than 20 years, was specially invited to teach us to make this delicious osmanthus fish strip.
Hangzhou famous dish osmanthus fish strips are exquisite on the outside and tender on the inside
Osmanthus fish noodles are a classic dish in the whole table of the court, and every step of the production is exquisite.
Wash the sea bass, remove the head, bones and internal organs, leave only two of the most tender belly, cut into strips, add salt, cooking wine and ginger juice and marinate for 10 minutes.
【Tips】The fish is not cut with the first knife, and the second knife is cut off, which can make the fish strips more flavorful when marinating and more likely to mature when frying.
sea bass
The meat is white and tender, with few fine spines, no fishy taste, rich in protein and vitamins, delicious taste and high nutritional value.
Make a batter with 1 egg white, 1 scoop of flour and 1 scoop of starch for later;
In order to make the fish strips and batter fully bonded, and to lock the water of the fish strips themselves, you can first add an appropriate amount of dry starch to the fish strips, grasp and knead evenly, and then put the fish strips into the egg white batter to hang the paste evenly.
doohickey
If only starch is used, the fried fish will be too hard; the use of flour alone will make the fish strip lack the crispy taste. Therefore, the appropriate ratio of flour and starch is 1:1. When the batter is pulled up into a line, it means that the thickness is just right.
Put the fish strips into the oil pan on low heat, then turn the heat to fry, form and fish out;
After raising the oil temperature on high heat, add the fish strips for re-frying to make the skin more crispy, and fry until golden brown.
-04-
Pour oil into the pot, add chopped onion, tomato sauce, water, salt, sugar, collect the juice over high heat, pour in the water starch, pour in hot oil, then add the fish strips, wrap them in sauce and get out of the pot, and finally sprinkle with osmanthus sauce to eat.
【Tips】The sauce is drizzled with hot oil to make the dishes brighter and more delicious.
The crust is crispy, the fish is delicious and tender, and the sweetness and sourness are balanced with each other, and it does not feel greasy at all. After a while, Xiao Er ate all the whole plate of osmanthus fish strips, which showed how delicious it was!
People along the Fuchun River in Fuyang not only cook fresh river fresh, but in winter, drying dried green fish is also a tradition that has lasted for nearly a hundred years, and has now become one of the important New Year goods. In winter, the blue fish is the most fat, the meat is firm, less thorny, after drying the dried fish, it is easy to store, the taste is fresh, you can enjoy it at any time, and it is loved by people on both sides of the Fuchun River.
Dried grilled meat is a home-cooked dish made by residents of the Fuchun River, and on the day of the New Year's Festival or important activities, people will stew the traditional dish of dried roasted meat in the first pot of Jiangxian with a diameter of 1.5 meters, and the whole village can share this delicacy together.
The owner of the restaurant, Xu Mang, has a well-known reputation for his good cooking skills, and this dried grilled meat dish is his best dish.
Jiangxian assembly must eat vegetables Dried grilled meat of green fish is famous far and wide
How to marinate dried fish
(1) After the fresh fish is removed from the internal organs, the surface of the fish is evenly coated with salt and sorghum wine;
(2) Marinate the fish in a cool place for 48 hours;
(3) Then wash it thoroughly and dry it in the sun for 2-3 days;
(5) Air dry in a cool place and wait for the meat to harden.
【Tips】Select sorghum wine to evenly spread the fish body, which can remove the fish and freshen it, and maintain the umami taste during the pickling process. When marinating dried anchovies at home, choose a high degree of wine.
Pour cold water into the pot, add 2-3 slices of ginger, a small amount of cooking wine, add the molten dried green fish in the cut pieces, open the pot and fish out.
【Tips】The pot under cold water can make the fish retain its umami taste.
Cut the pork belly into chunks of about 3 cm, still in cold water, to make the pork skin more crispy, the pork more tender, and then add ginger slices, until the water boils and fish out the foam.
Heat the oil in a pan, add the pork belly, sauté until golden brown and then remove; then add the dried green fish, sauté and drain the excess oil, set aside.
Pour oil into the pot, add pork belly, cooking wine, braised soy sauce, stir-fry evenly, so that the pork belly is fully colored;
Then put a little sugar, soy sauce, green onion, ginger, garlic, add cold water to cover the pork belly, bring to a boil on high heat and then turn to low heat for 20 minutes;
After the pork belly is cooked for seven minutes, add the dried green fish and simmer for 5 minutes, then collect the juice on high heat. The chef also taught us a trick, adding a little aged vinegar before cooking to make the fish taste softer.
The perfect combination of the two ingredients, braised pork also has a taste of wine, the fish meat is still tender, not chai at all, soft and hard moderate, rich in color, delicious taste, love to eat fish must taste ~
Crab stuffed orange, osmanthus fish strips, green fish dried roast meat, which rice balls think best represents the Fuchun River's river fresh specialties?
Please indicate CCTV Finance for reprinting
(Edited by Gong Xinyu)