<h2>Drooling ~ "mille-feuille cake" like delicious sea fish, it turned out to be in the town of Zhongshan </h2>
Zhongshan Daily
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Foodie departure!
Take you to know the sea fish carry handle
- Ma Limaid
The mastropod, scientific name four-fingered mackerel, is named after the four free filamentous fins at the position of the pectoral fin. In Fujian, it is called the afternoon shoot fish, Taiwan is called the afternoon fish, the Zhanjiang area of Guangdong is generally called the afternoon fish, and the Pearl River Delta region is generally called the mastro fish.
In the coastal areas there is
"One afternoon, two red shirts, three puffs, four carps" statement
Another one says, "One afternoon, two pomfrets, three catfish, four maga."
The "noon" here is the afternoon fish, that is, the mafriend
Either way, it can be seen
The magnolia is always occupied
Top spot on the list of sea fish delicacies
Mafred is a fatty, valuable fish, but catches very little each year and fewer in natural wild. In the past, due to the technical bottleneck of artificial breeding and breeding technology of equine fry, large-scale breeding of mastrophila was difficult to achieve.
In 2015, after continuous inspection, Taiwan businessman Li Yimin selected Guangfu Village in Panfu Town, near the Xijiang River, to start the introduction of ma friendly fish. Since then, the mafriend has swam into the panfu, and this delicious price is more grounded.
Mafred
The meat of mafruit is delicious, delicate and refreshing, the fat thickness is more than 10%, it is higher than the average fish, and it is easy to cook, whether it is steamed or fried. The masonry is layered, layered like a mille-feuille cake, and if pickled, it will be separated layer by layer, so it is best to apply salt to the fish before cooking, marinate for about half an hour, wash it and then cook it.
# Steamed magnolia with ginger shallots #
▶ Clean a 600-gram or so masmot and salt it for about half an hour.
▶ Then wash the fish, drain the water and put it on a plate, then sprinkle the chopped ginger and shallots into strips.
▶ After the water in the pot is boiled, put the fish in and steam for 8 minutes, then remove the fish and pour the water from the dish.
▶ Heat the oil in a pan, pour the oil on the fish, and a delicious steamed magnolia with ginger and shallots is ready.
Steamed magnolia
The fish is delicious and the meat is tender
The marinated fish tightens the elastic teeth
It can also be steamed with sweet potato seeds from Taiwan
The taste is more flavorful
# Pan-fried magnolia #
▶ A 600g or so of masuda is cooked clean, the fish can be cut into large pieces or open edges, salted and marinated for about half an hour, then washed, drained and put on a plate for later.
▶ It is easier to fry magnolia, but be sure to pay attention to the heat when frying the fish. Heat the oil in a pan, reduce the heat to a medium-low heat, and add the magnolia.
▶ When frying the fish on the edge, pay attention to turning over and fry until the sides are slightly yellow. If you are frying in large sections, fry the fish on both sides until golden brown. In addition, you can also sprinkle a little pepper according to your personal taste, so that it is more "annoying" to eat.
Pan-fried magnolia
The skin is crispy and the fish is fragrant
The fried fish bites well
Tastes better
Marmot is salted in addition to salting
There is also a method of pickling called
"One Night Stay"
Cheng, is the former fishermen out of the sea to fill the salt with clay pots, fishermen catch the fish, if not on the shore in time, they will pile the fish in the cheng, with sea salt marinade to prevent corrosion, salt pickling overnight, the umami taste of the fish is still there, and there is an extra layer of salted aroma, fresh aftertaste. Ma You, who has been treated in the same way, has a firmer fish, a stronger flavor and a fuller fish flavor. It is best to cook "overnight cheng" magnolia steamed with ginger paste.
#姜蓉 "One Night" Ma Friendfish #
▶ After a 600-gram or so masmot is cleaned, the fish is coated with thin salt, wrapped in plastic wrap, and marinated in the refrigerator overnight.
▶ Then cut the fish into large pieces and spread them flat on a plate, spread the chopped ginger on top and steam them in water for 6 to 8 minutes.
After an overnight of marinating mafruit, the fish is clearly layered, like a mille-feuille cake stacked overnight, and the fish flavor is stronger. The aroma of ginger paste is fully absorbed by the fish, the taste is rich in layers, the delicious flavor is beautiful, and it makes people eat their fingers, which is the first choice for home-style "sending rice".
Stop drooling
Hurry up to Nakayama Banfu
Taste the delicacies of the sea
Mille-feuille cake for fish
- Mafriend!
Editor: Shuhua Zeng
Second instance: Peng Xiaojian
Third trial: Su Xiaohong
Source: Panfu Release
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