<h1 class="pgc-h-arrow-right" > the Dragon Boat Festival, I like this seasonal fish, the meat is delicious, a fry and a stew out of the pot fast, too fragrant</h1>
After the summer solstice, we ushered in the Dragon Boat Festival, one of the traditional festivals of Chinese folk. Every festival or festival, all localities will celebrate through local customs, and the Dragon Boat Festival is no exception. On the day of the Dragon Boat Festival, people celebrate the festival by eating rice dumplings to sacrifice Qu Yuan, in addition to many places will also race dragon boats, wear flower threads, drink Xionghuang wine and so on.
There is a saying in the Dragon Boat Festival, that is, "May 5, five yellows and three whites over the Dragon Boat Festival", in addition to eating rice dumplings, many places have the custom of eating "five yellows", especially in Jiangsu and Zhejiang. What is Five Yellows? Wuhuang actually refers to cucumbers, yellow eels, yellow fish, duck egg yolks, and male yellow wine. Ancient folk believe that drinking Xionghuang wine can eliminate diseases and avoid evil, while the other four ingredients are seasonal delicacies in season, with high nutritional value and delicious taste.
The yellow croaker in the five yellows is mainly divided into two kinds, one is the large yellow croaker, the other is the small yellow croaker, the yellow croaker in the Dragon Boat Festival is larger than usual and the meat is delicious. Yellow croaker meat is tender and can be steamed and fried, rich in nutrition, rich in a large number of proteins and vitamins, especially suitable for the elderly and weak people, for the human body to supplement nutrients at the same time, but also play a role in delaying aging. Today, I will use the yellow fish in the five yellows to make a delicious dish, tender and delicious.
【Sweet and sour yellow fish】
Ingredients: Yellow croaker, shallots, ginger and garlic, salt, soy sauce, cooking wine, tomato sauce, very fresh, corn starch, sugar, vinegar, oyster sauce
Preparation steps:
1: Remove the scales and internal organs of the yellow fish, rinse them, put them on a plate, cut the green onion into sections, slice the ginger and put them on the belly and body of the yellow fish, and at the same time smear a lot of wine and marinate for a while to remove the fishy smell
2: Prepare a small bowl of sauce, add salt, soy sauce, tomato sauce, oyster sauce, sugar, vinegar and cold white, stir well and set aside
3: The marinated yellow croaker is evenly wrapped in a layer of corn starch, the oil is boiled in a pan, then the oil is heated and then fried over medium-low heat, fried until both sides are golden brown and then put out
4: Leave a little oil in the pot, put in the minced garlic and stir-fry until fragrant, pour in the prepared sauce and bring to a boil over high heat, put in the yellow fish and simmer for about 5 minutes, drizzle with water starch to outline the sauce, thicken and then plate, and finally add a little green onion to garnish
Tips:
1, yellow croaker meat is tender, easy to crush, fry when the oil in the pan is appropriate amount of more, when turning over the noodles, be careful to break
2, when selecting yellow fish, it is best to choose live jumping so that you can ensure freshness, if the conditions are not allowed, you can observe the gills, fish eyes, fish scales and fish skin, generally fresh just killed yellow fish, fish gills tightly closed and bright red without mucus, the fish eyeball bulge, black and white, fresh yellow fish skin and fish scales are not easy to fall, flesh compression has resilience.
3, distinguish between large yellow croaker and small yellow croaker, in addition to the shorter than the length, the scales of the large yellow croaker are smaller than the small yellow croaker, and the tail is relatively slender
4, when buying yellow croaker, many traders will be Li Dai Peach Stiff, with cheap triangular fish and white fish instead, so when buying more to observe the fish mouth, the mouth of the big yellow croaker is round, the other two mouth shapes are pointed
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