Today's valley rain, this is a season that means "rain gives birth to a hundred grains" from the beginning. Rains and precipitation in the valley are increasing, temperatures are rising, and crops are growing well, indicating a good harvest for the year. With the arrival of Gu Yu, this year's spring has also come to an end, and people who are fond of fresh and rich spring food should seize this last opportunity to enjoy it again.
There is a folk saying that "a hundred fish go ashore in the rainy season". Fish migration at this time of year results in abundant catches in both species and quantity. Today, we will introduce a group of seasonal fish dishes, regardless of north and south, across east and west, under the ingenuity of the chefs, the fresh water has a different kind of freshness.
Mandarin fish soup with spring bamboo shoots
Text/Chu Honggong, Shi Yexin, Photo/Zhang Yang
Planning/Wang Peixin Production/Hao Chunjie
Menu provided / Beijing Cuihua Building
Inspired by the famous dish pickled and fresh, the main ingredients are mandarin fish and spring bamboo shoots in spring, simplifying the seasoning, highlighting the delicious flavor, and the presentation is very interesting in the mountains and wilderness.
raw material
Mandarin fish, spring bamboo shoots, ginger slices, coarse salt, salt, pepper, pork fat oil, cooking wine, rice water.
Method
Slaughter and cure the mandarin fish, take the fish head, fish bones, and fish tail into the pot and fry them in the pot and make soup for later use; wash and dice the spring bamboo shoots, keep the tips of the spring bamboo shoots intact, boil them slightly in rice water, take them out and rinse them for later use; marinate the fish body parts with coarse salt for 15 to 20 minutes, wash the surface, dry them, take part of the fish meat and chop it into minced fish, add diced spring bamboo shoots, pig fat oil, salt, pepper, Whip the cooking wine into a filling, stuff into the tip of the spring bamboo shoots, put in the bottom oil, put in the ginger slices, fry the remaining fish body for 3 minutes until golden brown on both sides, put in the small pieces cut into the tail of the spring bamboo shoots, fry for 1 to 2 minutes, rush into the fish soup, put a little salt and pepper, put the brewed bamboo shoots tips, turn on high heat and cook for 5 minutes, filter out the soup, put them into the container with the bamboo shoots tips, and decorate them.
Boiled crucian carp with kelp sprouts, radish tofu
Text/Chen Litu/Peng Jianheng
Menu provided / Guangzhou Golden Restaurant
Most of the kelp we usually eat is dry, which needs to be soaked and then boiled for a long time, and the fresh kelp is also relatively coarse and hard. Kelp sprouts are seedlings used in kelp farming, and every spring, they are taken to the beach for planting. The kombu sprouts have a smooth taste and have the fragrance of the kelp itself, but the cooking is simpler. The kombu recipe is suitable for kelp seedlings, but the cooking time is much shorter. This soup is white and rich in color, and the fish is firm and sweet, which is the perfect choice for the season.
raw material
Kelp sprouts, crucian carp, white radish, tofu, green onion, pepper, salt, steamed fish soy sauce.
Method
Shred the white radish, cut the tofu into small pieces for later use, fry the crucian carp until golden brown on both sides, pour in boiling water, stew the shredded white radish and tofu, add salt and pepper to taste, cook the kelp seedlings for 1 minute, add the green onion and turn off the heat, put the crucian carp into the plate, and serve it with steamed fish soy sauce.
Crispy scaly sea bass
Text/Tu Mingjuan Photo/Zhang Zhuojun
Dishes provided / Mongolia Daying (Yangzhou store)
The sea bass is fresh, the flesh is firm, and the oil temperature is high to lock in moisture.
raw material
750 grams of sea bass, appropriate amount of green onion, ginger, garlic, salt, monosodium glutamate, chicken essence, rice wine, and edible oil.
Method
Slaughter and cure the sea bass, remove the bones and take the meat, cut it into pieces, add green onions, ginger, garlic, salt, monosodium glutamate, chicken essence, rice wine and marinate for 1 hour;
Xiangtan's family burns eel
Text/Chu Honggong Photo/Zhang Yang
Planning/Wang Min Production/He Lingzi
Dishes provided / Beijing Xianglin Tianxia
The fresh and tender eels and spring leeks of the season are selected, and the meat of the eels is spicy, the color is ruddy, and the leek fragrance is rich. The salt used in this dish is unique in that the salt is applied first, then the soy sauce is colored, and then the main ingredient and ingredients blend with each other during the cooking process, so that the flavor of the cooking is penetrating, and the color of the finished dish is extremely attractive.
raw material
Hunan eel, leek, Xiangtan dried chili, perilla, garlic, lard, tea oil, Xiangtan soy sauce, salt.
Method
Wash the eel, open the back and set aside; Wash the leek, cut it into about 2.5 cm long segments, only take the first two or three sections for later use; heat the lard, tea oil and salt in the pot, stir-fry the eel until fragrant, add garlic and soy sauce to stir until fragrant, add the leek segment, perilla, dried chili pepper and tea oil and stir evenly, and put it on the plate.
Production key
Choose about 25 grams of eel, if it is more than chopsticks thick, the meat is not delicate, it is not suitable for this practice, and it must be washed and then killed, do not over-rinse, fried with blood, maintain the original fresh and sweet taste; leeks only use the most tender part of the front, because there will be a slight bitter smell of plants in the back; use dried chili peppers harvested in September and October of the previous year; pay attention to control the heat, the fire is big, the eel is scorched on the outside and tender on the inside, the fire is small, and the eel has a good taste.
Editor-in-charge | Shi Yexin
Proofreading | Yutsu
This article is selected from the April 2024 issue of "Chinese Cooking" magazine and previous issues, welcome to forward it to your circle of friends. All the contents of this WeChat account are unauthorized, please refuse to reprint, and infringement must be investigated. If you need to reprint, please contact the background and obtain authorization before reprinting. When reprinting, please indicate the source and author's signature in a prominent position.
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