#9月吃什么 #
Graphic/Quiet and simple
Statement: The pictures and texts are original, refuse to steal pictures and texts, welcome to reprint, reprint should indicate the source.
The time, unconsciously, has come to September, and it is also the season of autumn. The fishing moratorium in the coastal areas has also ended, and the fishing period has been some time.
After the start of fishing, a variety of seasonal fish also appeared in the seafood market. The varieties are fresher and tastier, and the fish are larger in size.
As a person who grew up by the sea, of course, I also rely on the sea to eat the sea. Now I will definitely buy some seasonal seafood in the seafood market to eat, and the most recently bought in the seafood market is this kind of fish, which is called astringent fish (fish anchovy) in Chaoshan dialect.
Red anchovies are also a type of fish distributed in the waters of the Chaoshan region of my hometown of Guangdong. This is also called standing fish, and the Chaoshan region has many names for red anchovies. Also called: Sashi, Sasaki, etc...
Red anchovies, because the appearance of the color is good red, implying auspiciousness, every year there is more than (color) good meaning.
The important thing is that the red anchovy is rich in nutrients, rich in vitamins, proteins, etc., and the taste of the fish is very delicious, the meat is delicate, less thorny, it was previously regarded as a treasure by everyone, and now the market is this red anchovy, the price of the fish is also in the middle, not cheap.
We all know that Cantonese people can eat, but Chaoshan people can eat more, like such a delicious and nutritious treasure red anchovy, Chaoshan people will choose to eat the most original taste of fish.
I will choose to use simple and not simple methods and eating methods! Let's share together how the mothers in the Chaoshan area made this red anchovy into the most delicious taste and texture.
Ingredients: Astringent (red anchovy)
Accessories: salt, Chaoshan Puning bean paste
1, red anchovies, buy back, first open the chamber to remove the internal organs, and then repeatedly use water, wash several times to dry the water for later.
2: Red anchovies, with a small amount of salt, evenly smeared and set aside.
3: Start the pot and put down the water, put an iron steamer basket in the pot, cover the lid, and wait for the water to boil. When the water is boiling, place the red anchovy evenly in the iron steamer basket, cover it again, turn the heat to medium and wait for about 15 minutes to steam.
4, 15 minutes later, open the lid, see the fish's eyes prominent, the basic red anchovy steamed will be steamed, you can turn off the heat, put on the plate.
The finished red anchovy, steamed and colorful, is full of deliciousness, and when eaten, it is accompanied by a plate of Chaoshan Puning bean sauce, which can be dipped to eat.
This chaoshan method and eating method, the most can be eaten, the most original taste of the red anchovy itself, the fish meat entrance is very fresh and beautiful, and there will be no fishy taste oh!
If you like it, you can try it at home!
#美食测评团 #
#城市吃货挑战赛二期 #