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1. Origin
Grass flower black carp, also known as grass flower carp, grass flower fish, black carp. It is a small and medium-sized fish of the family Cyprinidae. Native to Guilin, Guangxi, is a Chinese indigenous fish, is a breeding species with local characteristics, this fish is raised in the rice field, by eating grass flowers to grow up and strong flesh and fat and named, so it got the name "Hehua" fish.
Hehua mullet with its body fat thick flesh, uri red, fish belly round and full, tender and delicious meat, no mud and smell, the whole body is thirsty, bright color, there is no main spine without fine spines, the meat is tender and delicious and other characteristics. The Qing Dynasty was chosen as a tribute and became a household name, and should be an excellent breed of carp and even crucian carp in the future.
In the area of the Rongjiang River of the Sanjiang Dong ethnic group. The water-saving fields here have been stocking carp for many years, and there are traditions of winter fish spring harvest, spring fish summer harvest, summer fish autumn harvest, and there is the custom of roasting fish in the wild to celebrate the harvest. They "roasted fish" as a festival, and on the last day of the autumn harvest, families invited all their relatives and friends to the mountains to eat "roasted fish" to celebrate the harvest. This carp has a lot to offer, and this is the --- grass flower black carp.
2. Features
The grass flower black carp, it has the freshness of mandarin fish, but avoids its magnificence; the price of grass carp is cheap, but avoids its grassy fish; the crucian carp is small, but avoids its thorns; it is more nutritious than river and river carp, but avoids its coarse scales and thorns. The carp is bright in color, thin in skin and tender in flesh, and integrates food and ornamentation. Mild temperament, easy to reproduce, grass carp is easy to fish, therefore, fishing for grass carp does not require any skills.
3. Form
The carp is thick and spindle-shaped. The head is medium in size, the posterior part of the lower jaw, a pair of tentacles on the snout and the lower jaw, the whole body is slightly purple (dark brown), the back is black, the flesh is translucent, the internal organs are hidden, the color is bright, the flesh is fine, the flesh is unusually tender, the skin is thin, the body is between the carp, the abdomen is swollen, full and round, the uri is red, and there is a small red dot on each side of the body 0.5 cm from the pectoral fin. The dorsal fin starts in the middle of the dorsal back of the body and runs parallel to the anterior tip of the ventral fin. Resistant to severe cold, high temperature, low oxygen, omnivorous, growing speed between crucian carp and carp.
4. Breeding methods
Grass carp has strong adaptability to life, because the original rice field culture yield is not high, can now be changed to pond culture, pond culture has the characteristics of high pond utilization, less investment and high efficiency.
The culture method is the same as carp and crucian carp. Adapted to various culture methods (ponds, flowing water, cages, rivers and rice field culture, etc.), the fish has two commodity specifications in the consumer market: sold as crucian carp, its size is 0.3-0.5 kg / tail, 3000 mu, released or harvested twice a year; sold as carp, the size is more than 1 kg / tail, and about 1000 mu is put.
It is predicted that it can be used as a substitute for carp crucian carp, and its cost is roughly the same as that of carp and crucian carp, which is the real "cost of conventional fish and the value of famous fish". This variety is highly resistant to disease, and no major diseases have been seen so far.
5. Rich in nutrition
Known for its prickly and soft flesh, delicious flesh and sweet fish soup, it is one of the high-protein, low-fat green foods that people love today.
The meat content of the carp is 56. 57%, the protein content in the muscle is 18. 06%, moisture 74. 69%, ash 1. 20%, fat 3. 25%; the total amino acids in the muscle are 73. 66%, the total amount of essential amino acids is 33. 54%, essential amino acids account for 45% of the total amino acids. 54%, the composition of essential amino acids basically meets the WHO/FAO standards, of which Threon amino acid is the first restricted amino acid, and the content of 4 umami amino acids is higher, which is 27. 69%。
6, Qianlong: "The meat of the hehua fish is tender and delicious, and the fish of Wuchang has not been able to reach it"
According to legend, during the Qianlong period of the Qing Dynasty, the Qianlong Emperor took a group of wenwu on a tour of Jiangnan and arrived at Guilin Province. Futai knew that the Qianlong Emperor was fond of fun and loved to eat and drink, so he threw himself into his favor. Send people everywhere to purchase mountain treasures and seafood, invite famous chefs, feast on a feast, and eat mostly northern flavors in the capital on weekdays for the emperor to receive the wind.
This time in the south, I think the wine is mellow and delicious, exceptionally fresh. During the meal, he was particularly interested in the grass flower fish on the plate, and asked happily: "What kind of fish is this?" This is so tender and delicious, fishy and greasy. Futai replied, "This is Jeonju's grass flower fish." "What is a grass flower fish?" The Emperor asked again. "The grass flower fish is the field carp, the people put the carp in the rice field to feed, when the rice is pumped and flowered, the fish especially like to eat the grass flowers that fall on the water, and after eating, they grow fat and tender, so there is no fishy smell." Futai replied respectfully. Qianlong Xin hou Long Yan Was pleased and said, "The meat of the hehua fish is tender and delicious, and the fish of Wuchang have not been able to reach it." Since then, Jeonju's grass flower fish has been listed as a tribute, and its value has doubled.
7. Dishes
Yellow braised grass fish is a famous traditional dish in Jeonju County, Guilin. The grass flower fish is named after its long-term stocking in rice fields and its consumption of rice flowers. Its meat is delicate, less thorny meat, soft bone without fishy taste, delicious taste, high protein content, yellow stew, boiled, fried, steamed are delicious, especially the crock pot simmered its taste is the best.
The soup is cooked with fish and the whole house is fragrant. Dried fish made from fresh grass flower fish is a traditional way for people throughout the state to preserve it. Because the fresh fish is dug out of the rice field and raised no matter where it is placed, after two months, the true smell of the grass flowers disappears, but the smell is the same after making dried wax fish. People in Jeonju call dried grass flower fish as wax fish cubs, and its finished products are golden buttery, smell fragrant and fresh, and are not greasy for a long time.
There are many ways to eat grass carp:
The most prominent peculiarity of the grass flower fish is reflected in the fact that there is no fine spine in the main spine, and the fish spine is soft, it is not easy to jam the throat and injure the body, it is suitable for young children to eat more safely, the fish scales are much softer than the scales of other fish, and it can also be shaved without shaving nails when eating, and even the fish with nails to eat, as well as calcium supplementation.
1: To prepare the yellow braised grass carp
【Seasoning】Salt, wine, ginger, garlic, spicy, peppercorns, pepper salt, coriander.
【Method】Step 1: Ask the owner of the file to kill the intestines and cheeks, wash, drain the water, and set aside.
Step 2: Place the drained fish in a bowl with salt, wine and ginger slices and marinate for 10 minutes. Then use kitchen paper to suck the surface dry.
Step 3: Start a flat-bottomed non-stick pan, pour a little oil, not too much, cook until high heat, pour in the lotus fish, fry until golden brown on both sides, and put on a plate.
Step 4: Dried red pepper several sticks, wash, cut everything, 1 clove of garlic minced, ginger 1 small piece chopped, love spicy flavor, you can also add some peppercorns, use the remaining oil in the pot, simmer out the aroma, put in the fried hehua fish back to the pot, add salt or pepper salt, sprinkle some chopped coriander, evenly out of the pot and plate.
2: Cooking of the grass flower fish: fish play beads
Ingredients: 12 pieces of black carp, 10 grams of ginger shredded, 12 garlic, 5 grams of green onion, 10 grams of chopped herbs, 10 grams of green and red pepper shreds, 8 grams of tempeh, salt, MSG to taste.
method
1. The fish is quietly reared with water for 1 to 2 days, so as to spit out the sediment in the stomach and spare, and wash other raw materials for corresponding knife treatment.
2, to the bitter gall: use a toothpick or large needle to poke a small hole 1 cm from the gills on the right side of the fish body, and squeeze it out with force.
3, squeeze the bitter bile directly into the cold water pot, cover and boil over high heat, add salt, ginger shredded, garlic, tempeh, turn to medium heat and simmer for 20 to 30 minutes, until the soup is milky white, the fish body is cooked thoroughly, add green and red pepper shreds, monosodium glutamate, chopped herbs, green onions, and then cook it.
4: Place the fish on a plate one by one and the garlic in the middle.
peculiarity
The shape is beautiful, the soup is milky, rich in gelatinous, the fish is fresh and tender, and the flavor is strong.
Precautions
1, the resting time should be enough, in order to spit out the sediment; squeeze the bitter bile should be more careful, if it is broken, it should be rinsed with water immediately, so as not to make the whole pot of fish bitter.
2, before boiling, cut and turn, otherwise the fishy smell is too heavy.
3, the stewing time should be just right, too long to eat when not formed; time is not enough in the fish scales in the gum overflow.
3) Sour and spicy grass carp
Ingredients: 600 grams of grass flower fish, 15 grams of shredded sour ginger, 15 grams of minced garlic, 10 grams of green onion, 200 grams of sour shoots, 30 grams of sour pepper, 1 teaspoon of water starch, 1/2 teaspoon of vinegar, 1/2 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1/4 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1 teaspoon of light soy sauce, 1 teaspoon of ginger and shallot juice.
Preparation method: Marinate the fish, put it in a frying pan and fry until golden, sauté the minced pesto, sour pepper, sour shoots, add soy sauce, vinegar, sugar, salt, monosodium glutamate, fish covered and simmer for 4-6 minutes, hook the mustard, sprinkle with green onions, and plate.
Features: the color is bright red, the meat is fresh and smooth, and the sour and spicy is moderate.
4) Four-flavored grass flower fish
Ingredients: 500 grams of grass flower fish, 50 grams of lean meat, ginger, green onion rice, green and red pepper shreds, sour peppers, sour shoots shredded to taste.
Seasoning: salt, pepper, chicken essence, sesame oil, rice wine to taste.
Method:
(1) Kill the fish and shave the scales, remove the gills and offal, marinate with 1/4 of the fish seasoning and fry in 70% hot oil pot until crisp, leave a small amount of oil under the oil under the ginger, green onion, onion and rice to fry the fried hehua fish, add pepper and salt toss the wine and set aside.
(2) Minced lean meat, put the seasoning starch and mix it with glue and brew it into 1/4 of the fish belly and steam it for use.
(3) 1/4 of the hehua fish is marinated with salt and pepper into the flavor, then fried in 70% hot oil pan until light yellow and fragrant, leaving a small amount of oil in the pan under the green and red pepper shreds stir-fried, put the fish Huang Shao wine in the soup, spices, soy sauce and simmered into the taste, hook and set aside.
(4) 1/4 of the grass flower fish with salt, pepper into the flavor, under the 70% of the hot oil pan fried until the aroma is fished up, the pot left a small amount of oil under the sour pepper, sour shoots stir-fried fragrant fish Shao wine, and then put the appropriate amount of soup to spice the sour and spicy flavor and stew into the flavor after the dry juice, the four different flavors of the cooked grass flower fish can be neatly placed on the plate.
5) Carp
The main ingredient is fresh grass carp. Ingredients are star anise, cinnamon, peppercorns, tangerine peel, cloves, dried chili peppers, bay leaves and condiments such as salt, sugar, vinegar, ginger juice, green onion juice, high xiangshan wine, etc.
It is made by raw material processing, salting, steaming, smoking and drying. Cool the carp pieces and place them in the indoor screen for ventilation and drying. After a week or two, the fish body is balanced in moisture and has a waxy taste, and it can be packaged. Its surface is oily, the muscles are dry, the flesh is golden in color, and the waxy aroma is rich.
1. Raw material processing
Fresh grass carp individual requirements between 50g ~ 100g, stop eating, rest in water for 8 to 12 hours, until the fish spit out the sediment, drain the gastrointestinal contents, fish out and put on the workbench, with a knife along the back of the fish ridge to clean the internal organs, blood stains, with clean water; the individual at about 50g, can not be cut open, with a knife or bamboo skewer on the fish belly poke a small hole, squeeze out the fish gall, scrape off the bruise, wash and drain.
2. Pickle
Preparation of the marinade solution (according to the weight of the fish): 0.05% of the star anise, 0.05% of the hanging skin, 0.03% of the peppercorns, 0.03% of the tangerine peel, 0.05% of the dried chili peppers, 0.02% of the bay leaves, 0.03% of the cloves, put them in a pot, submerge it with water, boil it for 1 hour, filter it, control the total amount; add 2.5% of the refined salt, 1% of the sugar, 1% of the highly xiangshan wine, 0.5% of the vinegar, 0.1% of the juice of ginger and green onion, stir and dissolve, and then add L-ascorbic acid 0.2%, Mix phosphate 0.2%, stir well. When marinating, the bottom of the container is first covered with a thin layer of marinade liquid, the processed carp (block) is laid flat and placed in a full layer, sprinkled with the marinade liquid, and then put on a layer, and so on, the layers should be stacked tightly, the top layer is sprinkled with more marinade liquid, if necessary, the upper part can be properly pressed. Under the condition of 15 ° C, marinate for 4 to 8 hours, turn once, and then marinate for 4 to 8 hours, when the fish body becomes hard, the surface is smooth, the meat is marinated thoroughly, the color is normal, you can get out of the tank, after leaving the tank, spread out, drain the water.
3. Smoky
The steamed carp (chunks) are pushed into the smoking room and smoked. Smoke can be mixed with bran, sawdust, spice powder, etc. as a smoke fuel, and burned slowly with electricity or charcoal heating to produce a large amount of smoke. For large smokehouses, the smoke concentration can generally be determined by 40 watts of electric lamps, if it is visible from 5m, the smoke is not thick; if it is not visible from 1m, it means that the smoke is very strong. Control the indoor temperature 55 °C ~ 60 °C, smoke for 4 ~ 6 hours, during the period of the carp (block) flipped 2 to 3 times, change the stainless steel wire mesh, down, left and right position, so that the fish body is golden yellow, the epidermis is dry, with obvious smoke flavor. Sawdust is best used in oil-free, hardwood wood, while softwood or coniferous trees such as pine are avoided.
4. Drying
The smoked carp (pieces) are sent to the drying room for drying. Control temperature 50 °C ~ 80 °C. The initial temperature does not exceed 55 ° C, baking for 7 to 8 hours, the middle flip 3 to 4 times, so that the water content of the carp (block) is controlled below 10%, cooled, at this time the surface of the carp (block) should be oily, no oil droplets, dry muscles, golden yellow.
5. Mature
The dried and cooled carp (block) into the indoor sieve, room temperature 10 °C, air dry, smooth, 1 to 2 weeks later, the fish body moisture balance, with wax flavor, can be packaged.
(Liu Wenjun 2017.11.29)
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