#秋日生活打卡季#
As the saying goes: "With the fragrance of fish, the taste of garlic is long, and a plate of side dishes relieves a thousand sorrows." "In a small town in the water town of the south of the Yangtze River, there is a small restaurant called "Yuhuo", the owner Lao Zhang is an authentic fisherman's descendant, and his garlic hairtail fish is famous far and wide. One day, the town's gourmets gather at the restaurant to discuss how to take this traditional dish to the next level.
"Lao Zhang, your hairtail fish is really a must, the garlic fragrance can literally float across the whole street!" Lao Li Tou admired while tasting it.
"Yes, the fish is tender and the garlic is rich, it's a perfect match!" Xiao Zhao couldn't help but interject.
Lao Zhang responded with a smile: "This hairtail, you have to choose good ingredients, and fresh hairtail can make this taste." ”
"What about garlic? How do you get your garlic flavor? Xiao Chen asked curiously.
"Haha, that's a secret." Lao Zhang smiled mysteriously, but did not reveal half a point.
At this moment, Xiao Li, the new chef in town, challenged: "Lao Zhang, I don't believe that your hairtail fish can be more popular than mine!" ”
Lao Zhang frowned, this was a challenge to him, and he decided to accept the challenge and prove his craft with his garlic hairtail.
Description:
Garlic ribbon fish, a traditional delicacy originating from the water towns in the south of the Yangtze River, carries the fishermen's awe of the sea and their love for food. Its color is golden, the garlic is fragrant, the fish is fresh and tender, and it melts in the mouth, which is a beautiful scenery on the dining table in the south of the Yangtze River. Hairtail, this elf in the sea, has been transformed into a delicacy with endless memories after Lao Zhang's skillful hands.
Cooking process:
Ingredients:
- 500 grams of fresh hairtail
- Garlic 50 grams
- Ginger 10 grams
- 2 green onions
- Salt 5 grams
- Cooking wine 20 ml
- Light soy sauce 15ml
- Dark soy sauce 5 ml
- 10 grams of sugar
- Cooking oil to taste
Cooking Steps:
- Prepare the hairtail: Remove the scales and gutts of the hairtail, wash it and cut it into 5 cm long pieces. The key to this step is to handle the hairtail cleanly, otherwise it will affect the taste.
- Marinate the hairtail: Put the hairtail in a bowl, add cooking wine, salt, ginger slices and green onion and marinate for 10 minutes. Marinating can remove the fishy smell and increase the tenderness of the fish.
- Prepare the garlic to fragrant: Chop the garlic into minced garlic and set aside. The aroma of minced garlic is the key to this dish, and the finer the chopping, the stronger the aroma.
- Fried hairtail: Add oil to the pot, when the oil temperature rises to 7 into hot, put in the hairtail section, fry until golden on both sides, remove and drain the oil. Pay attention to the heat when frying to avoid scorching on the outside and raw on the inside.
- Stir-fry garlic until fragrant: Leave the bottom oil in the pan, add the minced garlic, and slowly fry over low heat until golden brown. The trick in this step is to control the heat and avoid scorching the minced garlic.
- Seasoning: Add light soy sauce, dark soy sauce and sugar, stir-fry evenly, so that the minced garlic can fully absorb the flavor of the seasoning.
- Remove from the pot: Pour the fried hairtail into the pan, stir-fry quickly, let the hairtail evenly coat the garlic seasoning, and remove from the pot and serve.
Regional Flavors:
In Jiangnan, garlic hairtail fish is a home-cooked dish that every household makes. In the north, people prefer to add chili peppers to make spicy hairtail, which has a unique flavor. In coastal areas, people like to use fresh hairtail fish and add more seafood elements, such as dried shrimp and scallops, to make the hairtail taste more delicious.
Cooking Tips:
- The hairtail must be fresh, otherwise it will affect the taste.
- When marinating hairtail, don't put too much salt to avoid oversalting.
- When frying hairtail, the oil temperature should be well controlled to avoid scorching on the outside and raw on the inside.
- Minced garlic should be finely chopped, and stir-fried slowly over low heat to avoid burning.
- At the end, the action should be fast when stir-frying, so as not to get old.
Popular Science Knowledge:
- Hairtail fish is rich in protein and unsaturated fatty acids, which are beneficial to human health.
- The scales of hairtail fish are rich in lecithin, which has a protective effect on the cardiovascular system.
- In ancient times, hairtail fish was called "ginseng of the sea" and got its name because of its high nutritional value.
- The fishing season is generally in spring and autumn, and the hairtail fish is the fattest at this time.
Garlic-flavored ribbon fish, a delicacy that integrates the style of the water towns in the south of the Yangtze River, has become a frequent guest on people's tables with its unique flavor and rich cultural connotation. It is tender, garlic fragrant, golden in color, and has an endless aftertaste. Try your hand at home and enjoy cooking.
Question interaction:
- Which flavor of hairtail do you prefer? Garlic or spicy?
- What are your unique cooking techniques when cooking hairtail at home?
- Which part of the hairtail do you think is the best?
- What other practices have you tried with fish? Tell us about your experience.
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.