Saying "eating method" seems to be somewhat abstract, but it is actually very specific. For example, someone buys a fresh yellow croaker from the market and asks the chef, "How can this fish be eaten well?" This means how to cook and process. My answer was, "There is a way to eat, but there is no law." ”
"Eating with a method" refers to the widely used cooking methods such as frying, slipping, frying, and frying: "Eating without a definite method" means that there is no unified standard and requirement for eating vegetables, and can only depend on the food and taste hobbies of each person.
People's food and taste hobbies are a complex phenomenon. There are many factors involved. Such as customs, physiological factors, physical conditions, regional differences brought about by the same dish, the same kind of food, some like to eat, some do not like to eat. Some like sweet, some like salty, some like to eat this way, some like to eat that way. It can't be generalized anyway.
It is true that as a culinary science specializing in "eating", there are thousands of dishes, colors and flavors are readily available, creating room for "eating" to meet people's taste needs and enjoyment.
Take the yellow fish, for example, use it to cook less dozens of species, more said there are hundreds of species. Each dish is made by a certain cooking method. Eat the "fried slip" method, its taste is sweet and sour, and the texture is crispy. If combined with certain knife skills, the shape and taste of fried vegetables are more unique. Take a look at "squirrel yellow fish" and "frog yellow fish" to be clear.
Yellow croaker, in addition to eating "fried slip", there are many other ways to eat. There are braised yellow croaker, steamed plum head yellow fish, hydrangea yellow croaker, white sauce yellow fish and so on. Slippery stir-fried are: slippery fried topaz slices, oil-fried spicy fish cubes, and "one fish and three eats", etc., the flavor type is very rich. All this shows that saying that "there is a law to eat" does not impose uniformity; saying that "there is no law to eat" is not arbitrary.
The way Ningbo people eat yellow croaker is different from that of some places. Most people in Ningbo don't like to eat the information yellow croaker as "fried". They believe that the "frying" of fresh yellow croaker is detrimental to the original taste of yellow croaker. Therefore, Ningbo people who eat yellow fish like to eat the original taste of yellow fish. Maximize the unique freshness of yellow croaker, so that the production of yellow croaker dishes to achieve the state of "salty and fresh".
The so-called "salty and fresh" means that fresh seafood fish, after processing and cooking, still maintain the original freshness. i.e. the original. The original taste epitomizes the characteristics of Ningbo cuisine, and two examples are given to illustrate.
1, yellow croaker in shallot oil. When washing, remove the yellow fish lazy scalp, do not break the belly, and remove the internal organs together with the gills. Cut the yellow croaker on both sides with a lancet knife. Boil in boiling water until it breaks, and put it flat in a long waist dish. Take an appropriate amount of original soup, add some cooking wine, soy sauce and salt to taste, roll over and hook the thin mustard, evenly drizzle on the fish, and sprinkle a large amount of green onion and pour a spoonful of boiling hot sesame oil.
2, snow vegetable soup yellow fish. This flavored yellow croaker dish does not need to be seasoned. Because snow vegetables are pickles marinated with table salt, they have a unique salty and umami taste; yellow croakers have been freshened from the sea. After the pickles and yellow croakers are washed separately, the pickles are cut into coarsely chopped, and the yellow fish is shaved on both sides with a lychee flower knife with a diagonal cross. When cooking, lightly fry the yellow croaker on both sides to add flavor. Immediately put in a large amount of water to drown the yellow fish, after the water boiled, switch to low heat, add pickles, cook until the fish is cooked, the soup is milky. If it is not salty enough, you can adjust it with table salt, drizzle with a few points of bright oil and put it in a large soup bowl.
The common features of the two dishes are that the dish is simple, veritable, salty and fresh, maintaining the original taste, the fish is fragrant, and the deliciousness is abnormal.