#爱上美好湖南 #
First, the Hunan cuisine classic - a beautiful legend of the tricolor catfish.
Legend has it that in ancient times, Hunan was flooded, the water of Dongting Lake kept rising and rising, these wild fish kept drifting and drifting, and when they reached the Pacific Ocean, because the wild fish were accustomed to the water of Dongting Lake, they were not very accustomed to the water of the Pacific Ocean, so they turned thousands of times, flocked together, and returned to Dongting Lake, which is the origin of the legendary Hui (catfish) head fish. In fact, crucian carp's range of activities is limited to Dongting Lake and lives in the middle of Dongting Lake for a long time.
The catfish is tender and smooth, nutritious, flat and long, white as silver, and is one of the most valuable freshwater fish. Su Dongpo once wrote a poem praising it: "Pink stone head is still boneless, snow white puffer fish is not medicinal", the poem said the special features of the catfish, the flesh is white and tender, the skin is fat, and there are 51 puffer fish, crucian carp delicious, and there is no pufferfish toxin and crucian carp thorns.
Because the catfish has the characteristics of thick flesh and few spines, fat texture, white meat such as fat, fresh, tender, smooth, refreshing, glutinous, etc., the cooking techniques are mostly steamed and boiled. The three-color steamed crucian carp in the whole fish table evolved from the previous famous dish "Dongting Cuizhu Powder Steamed Fish", steamed with minced garlic, tempeh, and red minced pepper condiments, which is salty and naturally delicious.
Second, the classic of Hunan cuisine - the gastronomic characteristics of tricolor catfish.
The meat is thick and thorny, the texture is fat, the meat is white as fat, fresh, tender, smooth, cool, sticky and other characteristics.
Third, the classic of Hunan cuisine - the nutritional value of tricolor catfish.
Tricolor catfish is high in protein, low in fat, rich in vitamins and trace elements, and is a good nourishing product.
Fourth, Hunan cuisine classic - tricolor catfish ingredients.
1) Main ingredients: catfish, it is advisable to choose crucian carp cultured in Dongting Lake Area.
2) Excipients: red pepper, garlic, tempeh, salt, starch, rapeseed oil
Fifth, Hunan cuisine classic - three-color catfish production method and steps.
Step 1: Cut off the gills and internal organs of the catfish, remove the saliva at 80 degrees of water, bleed and drain, leaving the head and tail and pectoral fins intact.
Step 2: Cut the fish into 4 cm long and 2 cm wide pieces of fish and set aside.
Step 3: Plate the fish, sprinkle salt, starch and mix well.
Step 4: Add the minced garlic to the 30% hot oil pan and stir-fry until fragrant, add salt to make garlic paste and set aside.
Step 5: Add crushed tempeh and minced garlic to a 30% hot oil pot and stir-fry until fragrant, add salt or sauce for later, and tears of vegetable galls.
Step 6: Cover the prepared fish with red pepper rice, garlic sauce and sauce in three rows, steam it on the steaming cabinet for 8 minutes, sprinkle with green onion, drizzle with hot rapeseed oil, and set the galls. A plate of smooth and fresh three-color catfish is out of the pot, so enjoy!