Grape fish is a traditional famous dish in Anhui Province, Huaibei Plain, fertile land, mild climate, rich in grapes. Earlier used for winemaking, the Tang Dynasty had the famous verse "grape wine luminous cup". Xiaoxian wine is clear and transparent, soft and refreshing, with a long aftertaste, with a strong fruit aroma and aged wine mellow aroma, which is quite prestigious at home and abroad. Inspired by the wine of grapes, Xiao County chefs have unique ingenuity, and after many practices, "grape fish" stands out. Later, after the Hui cuisine master Fang Naigen first created from the "shape", introduced the "lychee fish" cooking technique in Huaiyang cuisine, removed the fish skeleton, took the fish meat into grape granules, cooked and then assembled into a fish shape, and then started from the "taste", seasoned with red wine, and comprehensively solved the problems of color, aroma, shape and taste. Usually, the marinated blue fish is dipped in egg paste and fried, and when it is grape grained, the vegetable leaves are blanched next to the fish, and the seasoning is drizzled on the fish body. After the dish is cooked, it is crispy on the outside and tender on the inside, and the taste is sweet and sour.
< h2 class="title-text" > the history of the dish</h2>
Grape fish
In the early 1980s, at a dinner party, local officials pointed out that the grape fish was not worthy of its name. Hui cuisine master Fang Naigen first created from the "shape", introduced the "lychee fish" cooking technique in Huaiyang cuisine, removed the fish skeleton, took the fish meat into grape granules, cooked and then assembled into a fish shape, and then started from the "taste", seasoned with red wine, and comprehensively solved the problems of color, aroma, shape and taste.
< h2 class="title-text" > dishes</h2>
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Practice 1
ingredient
350 g of meat with skin, 4 green leaves, 1 egg, 75 g of salted breadcrumbs, 100 g of grape juice.
method
1. Fish meat is cleaned into a trapezoidal shape, cut the flower knife to the skin, put the seasoning and marinate for 20 minutes, stick a layer of egg paste, wrap the crumbs in the sticky layer, fry it in a frying pan until golden brown, and fish out the plate when it is grape grain-shaped.
2. Blanch the vegetable leaves into grape leaves, paste them next to the fish, and drizzle them with sugar, white vinegar, salt and grape juice. [2]
Practice two
350 grams of green fish meat, 100 grams of grape juice, 4 green vegetable leaves, 1 egg, 75 grams of bread, 25 grams of flour, 10 grams of green onion and ginger slices, 25 grams of soy sauce, 35 grams of vinegar, 150 grams of sugar, a suitable amount of corn starch, a little sesame oil.
1. Whisk the eggs into a bowl and beat well. The bread is stripped of the outer crust, powdered on top and rolled into crumbs.
2. Place the skin of the fish face down on the cutting board and place it on the meat surface every 2. 5 cm with a slope knife to cut the flower knife, and then spaced 1. 5 cm horizontal straight flower knife, the knife edge is deep to the skin of the fish, put into the bowl, add green onion, ginger, salt, soy sauce, marinate for about 20 minutes, pick off the green onion and ginger, dip the fish into the egg paste, and then evenly sprinkle a layer of flour to make the fish and knife seam.
3. Put the pot on high heat, when the oil is boiled until it is five ripe, add the fish, fry for about 3 minutes, the skin shrinks and is yellowish, the fish meat opens into grape grains, that is, fish up and put it on the plate.
4. Blanch the green vegetable leaves with boiling water, cut into the shape of grape leaves and stalks, and set next to the fish to form a salty shape with branches.
5. While frying the fish, take another pot on high heat, add grape juice, sugar, vinegar, soy sauce (15 grams), salt, boil and use corn starch water to outline the sauce, pour sesame oil, and pour the pot on the fish on the plate. [3]
<h2 class="title-text" > dish features</h2>
Grape fish is made of blue fish as raw material, accompanied by grape juice, according to the shape of the whole bunch of grapes, delicate knife workmanship, exquisite frying, bright lines, rich taste of sweet and sour grape fruit, is a refreshing feast in the feast. [4]
< h2 class= "title-text" > instructions for eating</h2>
<h3 class="title-text" > nutritional value</h3>
Rich in selenium, iodine, zinc and nucleic acids, bluefish have anti-aging and anti-cancer effects, and are often used in dietary therapy. The body of the bluefish contains polyunsaturated fatty acids, which can dilate blood vessels and prevent blood clotting. [5]
The anthocyanins in grape juice have antioxidant, cardiovascular and cerebrovascular diseases, and lower blood pressure. [6]
Eggs are rich in protein, and the proportion of amino acids in protein is most suitable for human physiological needs, and the utilization rate is as high as 98%, which is very easy to be absorbed by the human body. [7]
< h3 class="title-text" > considerations</h3>
Bluefish is not suitable for people with weak spleen and stomach, insufficient qi and blood, and people with pruritic skin diseases. [5]
Grapes contain fruit acid, which will make the protein in milk coagulate, not only affect absorption, but also appear bloating, abdominal pain, diarrhea and other symptoms in severe cases; contain tannic acid, tannic acid encounters protein in seafood will coagulate, forming a substance that is not easy to digest; contains a lot of glucose, which is absorbed by the human body after eating, which is easy to make blood sugar rise, so diabetics must avoid eating. [8]
Eggs contain a lot of cholesterol, eat too much, easy to cause high cholesterol and other cardiovascular and cerebrovascular diseases; in addition, the fat in eggs belongs to saturated fatty acids, too much consumption, will lead to obesity. [9]