Check out the news from the Knows reporter Cornwon
2021-04-08 18:01
At 22:30 on April 8th, the comprehensive news channel "Taste of Shanghai" program, this issue of the beautiful writer Momo and oriental satellite TV host Ye Zilong to take you to explore a different umami taste.
Peach blossom flowing mandarin fish fat, according to the Chinese from time to time, the tradition of season is fresh, this season of mandarin fish is the most delicious live.
"The head is cocked and tailed, the color is funny, the shape is like a squirrel, and the halogen squeaks." This traditional dish of Songhe Tower, "Squirrel Mandarin Fish", has a history of more than 200 years. As a kung fu dish, it needs to be flowered knife, pickled, patted, drizzled, and poured juice in one go.
Determining the taste of squirrel mandarin fish, the production of soul sauce is sloppy. Squirrel mandarin fish is a classic Su bang dish, the amount of sugar in the seasoning is extremely large, but with the changes in the diet structure of modern people, such a high-sugar approach has belonged to a sub-healthy diet. After more than two hundred years of precipitation, squirrel mandarin fish is also constantly improving on the road of reducing sugar and increasing compound taste, so where does the improved squirrel mandarin fish come from?
The sauce of ordinary squirrel mandarin fish is made with tomato juice white sugar, etc., but the mandarin fish sauce we made was changed to ice flake sugar, which made the juice more vivid, and the ingredients were added with plums and lemons, which tasted layered and fruity. Finally, drizzle with sauce, a thick oil sauce, and the rich squirrel mandarin fish is made!
More delicious, all in the Shanghai TV news comprehensive channel on April 8 at 22:30 "Taste of Shanghai", to take you to explore a different kind of umami.
(Look at the news Knows reporter: Kang Wanjun Intern Editor: Tao Yiyi)