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《Chinese Menu》
That's right, I actually talked about Chinese recipes today. Merry Christmas!
I have a dish that I have been holding, and that is "grape fish", which I will eat tonight as the main course! Friends in Eastern and Central Europe will love this dish.
To make it a long story short, the Catholic and Orthodox Churches of the Middle Ages fasted, which were practiced about one-third of the time of the year. For most rich people, the matter of vegetarianism really adds a lot of wind and frost to the extravagant and lavish life. There are "wise men" who invent new concepts that confuse the public and say that "fish" is vegetarian! It was really like a foodie's thunder flashed between heaven and earth.
Therefore, at that time, the fasting day of the noble family was lively, lobsters, crabs, trout, pike fish, eels, lampreys, puffins, seals, dolphins, whales... All on! Fish is the bottom dish of daily fasting. Frans Snyders was a friend of Rubens' and had carp in his Painting of the Market.
After the Baroque era, European monasteries built many ponds, mainly for fish farming, and the ponds were fed with flocks of carp all year round. There is a fish pond that is also a symbol of piety and honor!
People even think that beaver tails are "fish",
It is possible to eat on fasting days...
Carp is the traditional Christmas Eve main dish of families in central and eastern Europe, Theo and Czech Republic, the most common practice is to fry carp and fried carp, and then seasoned with sour sauce, tomato lemon has it. Or slice the fish into a thin, appropriate steak and fry it in almond oil until golden brown and fragrant, and the sour sauce is also prepared. Carp in Poland is both a Christmas Eve main dish and an appetizer, Jewish-Style Carp, which resembles our grape fish and southern fish.
Most of the grape fish in the north are carp versions, but in fact, the first one is the blue fish. There is no pineapple in pineapple oil, no donkey in the donkey roll, and of course, there are no grapes in the grape fish. Grape fish is a traditional dish from Anhui, although it is called grape fish, it is not made of grapes. Usually, the marinated blue fish is cut with a knife and then dipped in egg paste and fried to produce the effect of grapes, and the vegetable leaves are blanched and pasted on the side of the fish, and the grape juice is mixed to dip, and it becomes a sweet and sour grape fish.
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The Huaibei region is rich in grapes, which were taken to make wine earlier, so the Tang Dynasty had such a famous verse as "grape wine luminous cup". Inspired by the wine of grapes, Xiao County chefs have unique ingenuity, after continuous innovation, of course, it is also possible to drink too much, so the "grape fish" turned out. The grape fish on the plate is full of particles, crispy skin, delicate flesh, sweet and sour, delicious and rich, worthy of the traditional food of Huaibei.
There are very few grape fish included in the recipe, and the "Chinese Recipe" published by Harbin in 1977 includes grape fish, which is earlier than the financial edition of "Chinese Recipes • Anhui" published in 1978. Hui cuisine master Fang Naigen first created from the "shape", introduced the "lychee fish" cooking technique in Huaiyang cuisine, removed the fish skeleton, took the fish meat to make grape particles, cooked and then assembled to form a fish, and then started from the "taste", seasoned with red wine, and comprehensively solved the problems of color, aroma, shape and taste.
The modern approach is to use bluefish, mandarin fish, and sea bass, and it is also very good to use the flavoring of grape juice or wine with its own tomato sauce. Then today, the mother-in-law will teach everyone to make this "grape fish" that eats grapes without spitting grape skins!
The godmother asked
What fish do you like ?
“A lovely thing about Christmas
is that it’s compulsory,
like athunderstorm,
and we all gothrough it together。 ”
——Garrison Keillor
Food Bless You！
Consultant of China International Food Expo
Producer of "The Table of Gods"