Every Spring Festival, we always use food to convey our hearts and pray for the future, and every family tries their best to show the best food and the best craftsmanship, a table is steaming, a house is full of joy, and the strongest New Year flavor is frozen. With the tightening of domestic epidemic prevention and control, reducing gathering and reducing mobility has become the main theme of this year's Spring Festival. Many people in Waizhou choose to celebrate the New Year in situ, and the taste of their hometown, like the familiar hometown sound, is a nostalgia that is difficult for people in Waizhou to smooth.
Starting from today, Wenzhou's top master "hand in hand" teaches you to make ten beautiful, material and flavorful Wenzhou dishes (divided into 5 stages), let you stay at home as a "chef", and "taiwanese" from "Za" to Zhengyue wine.
Chinese New Year's Eve meal is the end of the year and the beginning of a new year. In Wenzhou, the Chinese New Year's Eve Chinese New Year's Eve rice has another name - "Fen Nian Wine", which means to resign the old and welcome the new. The hot dish of Chinese New Year's Eve rice is not only to be delicious and hearty, but more importantly, to symbolize auspiciousness and make a good start for the new year.
Tomorrow is Chinese New Year's Eve night, and today, we invite Zhou Xiong, president of the China Ou Cuisine Research Association, to introduce the two dishes that are indispensable for Wenzhou's traditional Chinese New Year's Eve rice - yellow fish in green onion oil and finely marinated fish skin.
The indispensable protagonist - yellow fish in green onion oil
Fish is an indispensable protagonist in every family's Chinese New Year's Eve meals, carrying people's prayers for "more than one year". For Wenzhou people, no yellow fish is no feast. The yellow croaker from the East China Sea has tender meat, fresh taste and less bone, and has been known as "trivial golden scale nephrite paste" since ancient times. The fresher the yellow croaker, the more it is necessary to use the simplest way to cook and retain the umami taste of the fish.
Let's take a look at the specifics
Yellow croaker in shallot oil
ingredient
Yellow croaker, minced green onion, ginger slices, ginger minced
Slaughter and wash the yellow croaker, and cut it every 2 cm on the sides of the fish.
Scoop in water into the pot and boil, add ginger slices and cooking wine, put in the yellow fish immersion, immediately after the water boils, turn to low heat, cover the pot lid, keep it slightly boiling (Master Zhou Xiong said, the hotel cooks shallot oil yellow fish are steamed with steamers first, but this is a relatively high time requirement for steaming fish. For people to cook, the way of boiling with water is more convenient, and it can also retain the umami taste of fish very well).
Depending on the size of the yellow croaker, "raise" the fish in hot water around 90 ° C for 5-10 minutes. In the thickest part of the fish, it can be easily penetrated with chopsticks, and it can be fished and plated.
The sauce is the soul of yellow fish in green onion oil, and a good sauce purple sauce can make the fish taste "go to the next level". Add minced ginger, a small amount of water, soy sauce, wine, sugar, monosodium glutamate and pepper to a little hot oil.
Yellow croaker is drizzled with the prepared sauce and awaits the final "baptism". Put on the chopped green onion, pour hot oil, the aroma of the green onion oil and the smooth and tender fish meat meet, it will win countless victories in the world.
Once the "head dish" - finely marinated fish skin
Ou cuisine is mainly based on seafood dishes, the selection of ingredients is fine, fresh, light taste, light oil and thin mustard, the taste is smooth. Speaking of the representative of Ou cuisine, the fine brine fish skin must be on the list.
Shark skins have a long history in Wenzhou, and before the 1980s, Wenzhou people often used fish skins as the first dish at feasts. Wenzhou people eat mostly shark skin and grouper skin, the skin is elastic and tough, the cooked fish skin tastes tender, with the aroma of abalone and the umami taste of fish belly.
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Finely marinated fish skin
Fish skin, minced meat, egg, shiitake mushrooms, seasonal vegetables, garlic white, garlic leaves
Most of the fish skins served in the wet market are soaked in alkali water, so the fish skins that have just been bought are soaked for a few hours. Before cooking, the skins of the fish should also be fished over the water.
After the minced meat, garlic white, ginger minced pan stir-fry the aroma, add water to the pot, fish skin under the pot, add soy sauce, salt, wine, sugar, chicken essence, monosodium glutamate, pepper and other spices.
Under the pot of shiitake mushrooms, add water, add garlic leaves, wait for the water to boil, skim off the foam, you can add water starch to outline the thin mustard, add sesame oil or sesame oil Titian before the pot.
Source: Wenzhou Business Daily All Media
Source: Wenzhou News Network
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