At the time of the Dragon Boat Festival, it coincided with the rainy season in Jiangnan, it was hot and humid, mosquitoes were breeding, and in ancient times, there were legends that the five poisons were caused on this day. According to the experience of many years of foodies, there is no problem that cannot be solved by a meal, and the traditional custom of eating five yellows and avoiding five poisons came into being.
"Five yellows" refers to yellow fish, yellow eels, cucumbers, salted duck eggs and yellow wine.
As the first choice among the "five yellows", yellow croakers inhabit the deep sea in autumn and winter, and spawn in the offshore migration from April to June, which has become the plate of coastal people around the Dragon Boat Festival, with fresh and tender meat and endless aftertaste.
Yellow fish, also known as totoaba because of the two fish stones on the head, is the seafood coveted by many literati and inkers.
Song Dynasty poet Fan Cheng has a saying that "neem blossoms and stones come first", in early summer in May, neem flowers are sparse, and yellow fish is the most delicious. His compilation of the "Wu Junzhi" praised the yellow fish as "the crown of the fish in the rivers and seas", and also bluntly said that pawned winter clothes should also buy fish to taste, looking at the ancients for food, they could not help but sigh that the stubbornness of foodies is also in the same vein. In the early Qing Dynasty, due to external troubles, the sea was banned, and it was difficult for all kinds of seafood to be put on the table.
To this end, the prose master Wang Wan has a "small emotion", and the poem expresses the unforgettable feelings for the yellow fish and the hope through the autumn water. "Sold fresh in the wind, this fish is restored to the kitchen", this love of food, through ancient and modern, presumably can also arouse the resonance of many modern foodies.
There are many ways to make yellow fish, and there is such a story behind the famous dish dragon yellow fish.
During the Three Kingdoms period, Zhou Yu wanted to use the Wushu marriage to get rid of Liu Bei, but Liu Bei was trapped in Jiangdong, unable to do anything, and did not think about tea and dinner. Mrs. Sun Shangxiang made a dish of dragon yellow fish, and Zhao Zilong said, "Yellow fish, dragon also." Dragons, lords also. Madame this delicacy hopes to enhance your physique, and more importantly, I hope that you will be like a dragon, temporarily lurking here, recuperating, waiting for the opportunity. In the end, they successfully escaped, and Zhou Yu "lost his wife and folded his soldiers."
In addition to the dragon yellow fish, in the Jiangsu and Zhejiang areas, the most traditional practice of yellow fish is salted yellow fish in large soup, stewed yellow fish with salted fish, the fish meat is tender, the soup is rich, and it has always been favored. Creative fusion dishes always bring surprises, and Master Sheng Zhongfei from Hangzhou Zhiwei Guan Wei Zhuang will use yellow fish and dragon fruit to perform a new "five yellow" cuisine.
Juice yellow fish breast
Ingredients: small yellow croaker
Ingredients: cucumber Red dragon fruit corn starch 200g flour 200g custard powder 75g
Yellow fish remove the head and tail, remove the keel, and take the fish breast.
Add rice wine, salt, green onion and ginger and marinate for 5 minutes.
Corn starch, flour and custard flour are mixed with water to make a batter.
Dragon fruit juice.
Heat the oil pan, wrap the yellow croaker in the paste and fry for 2 minutes, then remove.
Continue to heat the oil pan, put the yellow croaker into the pan twice and fry until golden brown.
Heat the oil, add dragon juice, sugar and white vinegar and heat the sauce.
Pour the sauce over the yellow croaker.
A sweet and sour juice with a crispy juice on the outside and tender on the inside is finished.
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