This year, Fujian Province continued to implement the strictest marine fishing moratorium system, starting from 12:00 on May 1, the annual marine off-season fishing moratorium officially began, and Fujian Province entered a fishing moratorium.
So in a few days, if you want to eat the freshest small fish and shrimp caught from the ocean, it will be gone, not that you can no longer eat seafood, then you can eat river fresh, you can eat farmed, you can also eat frozen, that is, you want to bite the fish and shrimp with the hot sea breeze.
We have to wait all summer, waiting for the autumn wind to blow, waiting for another batch of autumn fish to return.
And this spring, remember how many species of marine fish I introduced? White pomfret, striped fish, nago fish, shark, bigeye seabream, white ding shrimp, perch shrimp, flying fish, squid, crested carp, sequoia fish, meat pomfret, moray eel, balang fish, black pomfret, soft silk, shrimp steak, etc., today add the same, dog motherfish.
The Chaoshan people call the dogfish nago fish, and the nago fish in the population of Quanzhou is the dragon head fish, and the dog mother fish is the dog mother fish.
The dogfish is prickly but has a very fresh taste. In Quanzhou, the most common practice is tempeh stew, accompanied by rice, you can eat three bowls at once; sometimes I also buy dogfish to stew soup, the soup is very delicious, I can also drink three bowls.
"Three bowls but not post" is not about Wu Song, but about me? Ha ha.
In fact, the most correct way to open the dogfish is not the above two cooking methods, but to turn it into a bunch of white and fat fish balls, and then cook a bowl of light soup.
The production of fish balls is difficult, there is no certain skill is not good, so ordinary people would rather buy ready-made than do it at home, but the fish balls bought back do not have fish soup, it is also a pity, I want to use two dog mother fish today, take its meat to make fish balls, fish head, fish bones, fish skin and other boiling soup, and then use fish soup to cook fish balls, think about it.
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Fish Balls:
2 dogfish, 1 ginger, 1 egg white, a little cooking wine, a little sweet potato powder, 1 spoonful of lard, salt, monosodium glutamate, etc.;
Fish soup:
Dog mother fish balls, loofah, salt.
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To eat small seafood hurry, I bought a pound of fish in the past two days for 8 yuan, two 9 yuan, super cheap.
Fish balls themselves do not buy well, regular word-of-mouth connoisseurs to do fish balls all rely on technology, and now the fish and dragon are mixed, many quick-to-do people for the taste of fish balls, will add borax to the ingredients, the most unscrupulous thing is that they have no experience, a shake of the hand to add more than the standard, you do not know it.
So if you want to eat authentic fish balls, you still have to go to that kind of century-old shop, or learn to make it yourself, and the taste of the fish balls you make will be almost bad, but the freshness is definitely more than what you bought outside.
Loofah is just out this year, I also saw it and quickly bought it to taste it, a pound of 4 yuan, farmers themselves planted in small batches, very cost-effective.
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1. Fish balls:
a. Kill the female dogfish;
Cut open from the middle of the stomach and take two pieces of meat;
Scrape off the fish with a knife or a stainless steel spoon;
Mince the ginger and squeeze the ginger juice into the fish;
b: Take a small bowl, beat in an egg white, discard the yolk, pour a little cooking wine into the egg white, stir well;
Then pour in the sweet potato powder and stir into starchy water;
c, the fish into the meat grinder, a little salt and MSG; start the resistance speed of the meat grinder, stir for 30 seconds;
Start the high-speed gear of the meat grinder again and stir for 30 seconds;
Pour starch water in three times;
One scoop of lard;
Repeatedly start the stirring function of the meat grinder and stir it into a chyrosum ball;
d、 Remove the surimi and put it in the mixing basin;
Stir clockwise and repeatedly, and repeatedly drop out the gelatinous;
If you don't want to have a tough taste, you don't have to go to such trouble, simply stirring into a surimi ball as a fish slip is also very delicious;
e. When the water temperature in the pot is 40 degrees, squeeze the surimi out of the small balls with the tiger's mouth and put it in warm water;
Boil, boil, fish, dip in cool water;
The fish balls are ready.
2. Dog mother fish soup:
Stir-fry ginger, sauté the head of the dog mother fish, fish bones, fish skin, etc.;
Pour in the cooking wine, pour in the soup that just made the fish balls, and add a spring onion or garlic;
Cover the pot and simmer for half an hour to form a pot of milky white fish soup;
Filter into fish soup and fish residue, don't throw away the fish residue, feed the cat star people Oh.
3, dog mother fish balls loofah soup:
Loofah hob cut;
Make a delicious bowl of soup the way you're used to.
This is a bowl of fish ball soup that you can't eat outside, fish balls are so fresh that they lose eyebrows, and fish soup is "three bowls but not post".
The last revelry before the fishing moratorium is to come to such a fish ball fish soup made of dog mother fish.
Comes with this spring original little seafood article:
What is the origin of the lobster uncle in the grasshopper population?
The Minnan people's Balang fish cuisine can be steamed, soup, and fried, and it is very tall
When you see it, you can collect it, it is not often available in the market, and it is better than cuttlefish, squid, and octopus
Dry frying and frying is the greatest respect for the pomfret
A moray eel with a story, I use four dishes to reflect its value
The best destination for a Balang fish is to achieve a bowl of ancient and early Quanzhou sweet potato powder
Meat pomfret, tempeh stew out of the taste of childhood
Fragrant fried sequoia fish, the fish is delicious, the most homely way to eat in southern Fujian
I have never eaten crab seeds and leeks fried, you mean to say, you have come to the spring of southern Fujian
The taste of the anchovy is comparable to that of anchovy, steamed anchovy with sauce and melon meat, and it is extremely sweet
Sturgeon, two fish and six to eat, can be tall, can be grounded, can be Chinese food, can be Western
Beautiful flying fish, smooth and smooth meat, stewed tofu soup, the soup is delicious and nutritious
Spring calcium supplement, can not miss this dish, crispy white shrimp
Do you still braised the fish? It is better to come to the pepper and salt, no matter the next meal with the wine is excellent
Grilled big-eyed red fish, zero technical operation, so that you can make more delicious fish at home than outside grilled
Big-eyed seabream is made of fish floss, has no fine bone, and the meat is fresh, which is the taste of my mother when I was a child
Big-eyed seabream does not need to be stewed, fancy steamed eggs, adults and children like it
Coastal people teach you to cook shark skin, nutrition far more than shark fin, full of collagen, beauty and beauty
Quanzhou people like that brother fish, add some green vegetable stew, the soup is delicious and beautiful, even the green vegetables are very flavorful
"Grass and grass salt and honey", talk about three meals of food, talk about the four-way style, it looks like grass, but it is a hundred flavors of the world.
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