Reporter Xiao Cai:
One side nurtures the other. Luoma Lake not only brings a beautiful ecological environment to the people of Suqian, but also brings the delicious taste of the lake. Every New Year," the indispensable thing on every household's table is a "wind fish and wind duck". Behind me, the made wind fish and ducks have been hung up, so how to choose so much? Xiao Cai takes you to take a look.
On the shores of Vicuña Lake, every household has the habit of marinating wind fish in preparation for the New Year. In addition to tasting for yourself, the excess will also be retailed to tourists who come to Visit Vicuña Lake.
Citizen Ms. Liu:
They this wind fish is very good, before a friend sent me, I will buy it, this send relatives to send friends are very good, the taste is particularly good and delicious.
Wind fish is salty and strong, and the color sauce is red, which is a delicious dish for the Spring Festival. At present, the wind fish on the market mainly include carp, grass carp and white silk fish, and the taste is divided into two kinds: original flavor and wax flavor. If you want to choose a delicious wind fish, freshness is the most important thing. First of all, we must see whether the fish body is intact after removing the scales, and whether the internal organs in the fish's belly are cleaned up. Smell again if there is an odor, if there is a sour, spoiled or fatty acid taste, it is made of not fresh fish.
Hotel owner Yan Yuanyuan:
And the inside of its flesh is white, because just after killing the fish, its blood is released, after it is released, its flesh is white, like this red place, that is, after the color is on the soy sauce, the surface is very beautiful.
After the good wind fish is cooked, the fish meat and the fish bones can be easily separated, and the meat is also garlic clove meat. Some merchants in order to make the wind fish stay longer, look at the color better, there will be additives, and judge whether to put additives, to "smell the taste, see the color."
It smells like soy sauce, and if you don't have a little fishy smell, you may put some additives. In terms of color, if it is particularly red, it is possible to put additives.
In addition to wind fish, wind duck is also an essential annual flavor. In the selection, you can pinch it, if the meat is tight, it is better. As a specialty of Vicuña Lake, dried silver fish is also an indispensable delicacy on the table of every household. When choosing, you can focus on whether it is tough and whether it is dry and non-sticky.
Its silver fish should be very tough, so that if it is folded, it will not break, and if it will break like this, it is not good without toughness. When this silver fish is selected, it is refreshing and non-sticky, and it smells a little fishy and cucumber, and there is no ammonia taste, which means that it does not put additives.
Cold mix fungus, egg scrambled fungus, these dishes believe that everyone is very familiar with, this fungus is not only delicious, but also has a high nutritional value, in addition to containing protein and a variety of vitamins. Although many citizens like to eat fungus, they do not know much about selection. Today, Xiao Cai takes you to see how to choose the fungus.
Usually, fungus is sold after drying. The main ones on the market are black fungus and wool fungus. From the appearance point of view, the color of black fungus is black, and the color of wool fungus is biased towards brown. The fungus is larger after foaming, and the black fungus is smaller after the bubble.
Suqian Radio and Television Tesco Yin Shaoying:
First of all, it is no root, it is certainly the smaller the better, there is a good fungus bubble rate is very high, like this dry fungus a pound he brewed out of the fungus can reach twelve pounds of this is good.
In addition to the foaming rate, when buying fungus, it is also necessary to see whether the surface is dry, if there is a feeling of viscosity, it may be added alum and white sugar, it is best not to buy. In addition to fungus, vermicelli is also a favorite food of many people, and there are four main words to choose vermicelli, "see, smell, fold, burn". Look is to see the gloss, high-quality vermicelli, translucent and shiny; smell is to smell whether the vermicelli has a peculiar smell, high-quality vermicelli has the flavor of soy and potato starch; folding is to see how flexible the vermicelli, if there is added gelatin, the vermicelli is not easy to break.
There is no addition of gelatin can be lit with a lighter, it this vermicelli burned out of the ash it can be ground into powder by hand, if it is the case of adding gelatin, it is granular inside.
Reporter: Tsai Yijin