The wind stove, a tea set that was supposed to be used to make tea, has become a must-have tableware for every household in the hands of suichang people in Zhejiang Province.
Suichang's large and small restaurants will be prepared with a wind stove, simmering slowly, and they are not afraid of the cold dishes for how long they eat. For people living in the mountains, the standard for measuring whether a family is hospitable is that when they entertain guests, there are several wind stoves on a table of dishes, the bone-chilling cold wind whistles outside the house, the table is a bright and dark, warm and baking charcoal fire in the wind stove, and the aroma in the pot unfolds with the slightly boiling soup base of Gollum, which is probably the elegant flavor that belongs to the Suichang people.
Among the many wind stove dishes, a dish called the organic fish ball wind stove is particularly famous. The ingredients are made of natural organic fish from Suichang Lake Mountain Township, after several complicated processes to manually remove the fish bones, beat into Q-bomb smooth fish balls, and finally put into a casserole, slowly boiled in the hot air of the wind stove, how to get a "fresh" word?
【Ingredients】
Black silver carp, green onion, ginger, garlic.
【Directions】
1. Black silver carp remove the internal organs and wash the blood foam.
Silver carp, also known as silver carp, water carp, silver carp, silver carp, is one of the famous four major fish. Silver carp is sweet, flat, non-toxic, its meat is tender, rich in nutrition, is one of the best fish species suitable for breeding.
Washing fish is also skilled, washing fish is not the right method, time-consuming and laborious, washing is not clean. So what are the tips for washing fish? Let's take a look.
(1) Wash the fish should first dig the internal organs
Cut the belly of the fish first, and then scrape the scales. Usually people scrape the scales of the fish first, which is easy to crush the bitter gall of the fish, and pollute the fish meat, which will be very bitter to eat. Therefore, you should first cut the belly of the fish and pull out everything in the belly. Wash the fish in its entirety, do not cut it open and wash it, otherwise it will lose a lot of nutrients.
(2) Wash the fish in salt water
Wash the fish with the sludge smell with cool salt water to remove the sludge smell. Washing fresh fish in salt water not only removes the mud, but also tastes more delicious. As for the fish that is not fresh, rub the inside and outside of the fish with salt first, and then fry it in a pan after an hour, so that the taste of the fish can be the same as that of fresh. Also, rubbing the fish with salt also removes the mucus (because if the fish has mucus, the mucus is easy to stain the dirt). When washing fish, you can first rub the fish body with fine salt, and then rinse it with clean water, which will be washed very clean.
(3) Wash fish to remove mucus method
In a pot with fresh fish, a drop of 1 to 2 drops of raw vegetable oil can remove the mucus from the fish.
2. Cut into sections from the middle of the fish body, cut the fish head into pieces and set aside.
Fish tail meat is generally chosen when making fish dishes, because the fish tail part contains the two most tender parts of the fish: fish belly and fish tail. Fish maw in the fish body belongs to the fat content of the place, eat is also very smooth, generally many people will grab the fish maw to eat, it proves how popular the meat of the fish maw position is. However, fish belly has a large fat content and is not suitable for people who are obese or have high blood sugar.
Fish tail is the place where the most collagen belongs to the fish, because the fish tail mainly plays a forward and balanced role for the fish. The frequent swinging of the fish tail makes the flesh of the fish tail very tight, especially the fish bones attached to the fish tail, which are full of collagen.
3. Cut the fish tail meat from the middle, and remove the middle ridge and the big spine of the fish.
4. Cut the fish tail meat into small strips first, and then chop it into minced meat with the back of a knife.
Why do you need to use a knife to chop fish? Because if you use the back of the knife to chop, it will not destroy the fibers between the fish and the meat, it will maintain the tender taste of the fish, if you use the tip of the knife, it will cut off his tendons, so that the fish will be broken, and the taste will be much worse than before.
5. Add the prepared shallot, ginger and garlic water to remove the fish.
6. Hand-beat the minced fish.
What does it mean to be energetic? The so-called hard work is to stir up the strength quickly, use the stirring, tear the protein, so that the meat filling can better absorb the onion ginger water and spices.
7. Pour the fish into the gauze and squeeze it vigorously to drain the minced meat from the gauze.
The minced meat is filtered with gauze to remove excess fine spines. Gauze can keep out the tiny fish bones and let the tender fish flesh drain out little by little.
8. Pour in a little cooking oil, beat in the egg whites and continue to stir well.
9. Squeeze the fish into fish balls by hand and put them in cold water for later. Bring the water to a boil over low heat.
One thing to note here is that when the fish balls are just ready, they should be put into cold water, and then when the fish balls are boiled in the pot, they should also be slowly boiled over low heat, because the boiling water on the high heat is easy to boil the fish balls.
10. Stew the fish head, then add the fish balls to the pot and cook them together. Place in a casserole dish, place on top of the wind stove, sprinkle with green onions and enjoy.
The boiling hot fish balls churn in the milky white soup water, and the freshness, tenderness and slipperiness of the fish meat are exhausted in one bite. Then put on a bowl of sweet farmhouse rice wine, that kind of leisure and safety, is difficult for people living in reinforced concrete forests to enjoy.