#春节宅家吃什么 #
The delicious secrets of Yaozhu are all here.
Yaozhu, like a golden yellow gemstone.
Although Yaozhu is not an aristocrat among the seafood families, his value is not low. In the market, a pound of Yaozhu ranges from tens of yuan to thousands of yuan, especially from the Japanese Hokkaido GL grade Zonggu Yaozhu as the head, the grains are golden and shiny, the fragrance is natural, there is no slightest fishy smell, the taste is fresh and sweet, and it is elastic to chew.
So where did Yaozhu come from? What is the basis for the price level? What are the secrets of its craftsmanship? And how can it be served?
Don't worry, let's break it down below.
<h1>Yaozhu is born, fresh and sweet</h1>
To know Yaozhu, first know that it comes from scallops. Scallops living in the ocean have two scalloped shells with delicate organ tissue inside. There is a closed shell muscle in the center of the scallop, also known as shell pillar meat, which is responsible for controlling the opening and closing of the shell, when encountering danger, or quickly closing the shell to protect the body, or quickly opening and closing, swimming to a safe place, so the shell meat needs to absorb a lot of nutrients and supply sports energy.
Shellfish
Cut out this piece of nutrient-gathering meat, boil it in salt water and dry it, and it is yaozhu. Due to the evaporation of water, the nutrients are concentrated, the freshness and sweetness are multiplied, and at the same time, they are chewy and have a different flavor.
Theoretically, the shellfish of all scallops can be made into yaozhu. However, the scallop family is so large that there are more than 300 known species. Due to the different plankton and different nutrients in various places, the meat of the shell pillar is large and small, thick and thin, not every one of them is suitable for making Yao pillar, of which only three are more suitable: ctenophore scallops, Quetzalcoatl, Ezo plate scallops.
The Japanese call the Ezo pan scallop "sail shell", but the Ezo pan scallop is not unique to Japan, but is found in China's Yellow Sea, the west coast of North America, the southern sea of South America, the Sea of Okhotsk in Russia, the East Sea of South Korea and other seas. Therefore, the Yaozhu bought today mainly comes from China, Japan, Russia and other places, but the nutrients and temperatures of different waters are different and the taste is different.
<h1>Hokkaido Soya Yaozhu, the top dream taste</h1>
Why are so many places where Yaozhu are produced, and they belong to the Hokkaido Zonggu Yaozhu that are highly respected?
This has a lot to do with the location of the appellation. Hokkaido is located at about 45 degrees north latitude, the weather is cool, the hottest in the year is not more than 20 degrees, and the temperature from November to March is generally below zero, which is very suitable for the life of fan li shells who are afraid of heat and cold, and the shell meat accumulates rich nutrition and warmth.
Zonggu is the northernmost producing area in Hokkaido, and the Yaozhu that is now exported is named after Zonggu. Most of the sail shells in Hokkaido are harvested in 4 years, but they let the sail shells grow for an extra year, so the yao pillars are larger and the fragrance is more intense.
The larger the Japanese yaozhu, the stronger the scallops, the richer the nutrients, and the fresher the taste. The Japanese Yaozhu is divided into seven levels, the largest is GL, followed by LL, L, M, S, SA, SAS, and each size has one, two or three levels. The larger the yaozhu, the more expensive it is, and the stronger the taste. Among them, the GL treasure class produced by Munakata is up to 4 cm in diameter.
Hokkaido Yaozhu Tanbari
Japanese fishermen catch sail shellfish every July. Each process, cleaning, cooking, meat, salt water, drying, verification, sample systematization. Among them, the most time-consuming is sunburned, after 20 days of sun exposure, and then put into the constant temperature room for 20 days for drying, so that the inside and outside of the Yaozhu are dried thoroughly, and the taste is sweet.
<h1>Pick Yaozhu's "Look, Smell and Cut"</h1>
Earlier we talked about the freshness of the Hokkaido Zonggu Yaozhu, but in the daily cooking of the masters, it is unrealistic to always use such expensive Yaozhu into the dish. So how to buy high-quality Yaozhu in the selection process? The "look, smell and cut" of Chinese medicine to see a doctor is also very applicable when selecting Yaozhu.
A look
The first is to observe the appearance of the yaozhu. The better quality Yaozhu has a slightly bright color, a golden yellow color, a dense overall, few cracks, a complete circle, and a high degree of dryness and hardness. Most of the poor quality Yao pillars are dark yellow and have no luster. Since the Yaozhu is made of shellfish and seafood, after a period of storage, the salt in the Yaozhu will seep out of the surface and form a thin layer of salt frost, but the color of the Yaozhu generally does not change, and the surface has a strong umami taste of appropriate white frost.
Again, look at the size of the yao pillar. The size of the yao pillar with better quality is relatively uniform, and there are few cases where the size difference is very large. And each yao pillar has been carefully selected and looks relatively full. Inferior Yaozhu has large and small sizes, chaotic textures, loose particles, and some will also appear slag drop.
Two smells
Good yaozhu tastes sweet and smells like no fishy, salty or other weird smell.
Three questions
Learn from the supplier about the origin and production process of yaozhu. The production process of Yaozhu is to go through shell removal - manual removal of the skirt - put into constant temperature hot water to cook - hand selection - screening size - first drying and then baking. Because yaozhu is a dry product, it has been processed, and when you choose to buy, you can peel a small piece to taste the taste, and the better yaozhu chews in the mouth, the sweeter it is.
Four cuts
Touch is also a way to distinguish whether yaozhu is high-quality or not. High-quality Yaozhu are fished out of the sea and dried and directly processed, and the surface is dry, firm and hard. The surface of the inferior Yaozhu will have a greasy feeling, and some even the surface will be a little wet, which is the reason for cutting corners during the processing process.