【Jingzhou Lockdown Diary 20200223】Food Memory Under Lockdown (4)
Text/Figure Grandpa Mango Jun
Made by Grandma Mango Jun
Press: After the lockdown, the ingredients are limited, write the food in the memory, maintain an optimistic attitude, and look forward to defeating the epidemic as soon as possible and returning to normal life.
Pan-fried large white chops
It is flattened and long, resembling a willow leaf, with tender flesh and fine spines between the muscles.
The mouth of the great white diao is somewhat strange, the mouth is wide, the jaw is thick, and the upward protrusion is upturned, so the scientific name is named after the shape of the mouth, called its cocked mouth.
Although the appearance of the cockfish does not have the sharp teeth of the blackfish, nor does it have the viciousness of the blackfish, it is also a fierce carnivorous fish like the blackfish. Using its long flat body, the company moves fast in the water, feeding on fish and shrimp in the water. Seemingly cowardly cockroaches are grumpy, encountering low-flying insects, jumping out of the water for several meters to prey, those dragonflies, moths, grasshoppers that are close to the water, more buried in the belly of the fish, the cockroach is really the king of the fish pond, doing whatever he wants in the water.
Although the Great White Diao in Jingzhou was awarded the "Geographical Indication of Agricultural Products of the Ministry of Agriculture" in 2014, its nickname was not used on the award certificate, and the name of Great White Diao was only popular in the countryside north of Jingzhou.
In Jingzhou, the two names of the cockroach and the great white diao go hand in hand, but more Chu people still call it the diaozi fish. At that time, the backwardness of fishing tools and the difficulty of fishing for the squid, fishermen, anglers were tricked by its cunning tricks, helpless, gritted their teeth and called it a fish.
Fragrant fried fish, quite methodical. The fresh fish is cut from the back of the ridge, and under the knife, the willow leaf body of the fish becomes a broad-leaved body, marinated with 1.8 percent salt, and then dried in the sun. The purpose of the marinade is to remove its moisture, so that the flesh of the body is dense and garlic clove-like, and the spines are exposed.
Stir in the pan, add the appropriate amount of rapeseed oil, put the fish into the pot, fry over low heat until golden brown on both sides, then cook in soy sauce, balsamic vinegar, chili pepper and ginger garlic spices, sprinkle with green onions when out of the pan, and start to fry the big white sauce. The puffed fish is first pickled, then fried, and then cooked, for its essentials, the whole process avoids water, and the dish is dried and fragrant. Therefore, some diners call it dry fried cockroach.
Sashimi
Raw shabu-shabu fish fillet, a laborious fish dish delicious.
Although Jingchu has many fish, it is a freshwater fish in rivers and lakes, and there is a difference in quality between it and the saltwater fish in the deep sea. Although freshwater fish are also not short of treasures, such as mandarin fish with flowers and four-gill perch, they are not suitable for slices due to their thin flesh.
It must be hot and edible, and it must have three elements: tight flesh, no thorns between the muscles, and delicious taste. Some people think that the fish is fat, but they do not know that the fish is rich in water, wrapped in starch to make a boiling fish fillet can still be used, if it is used as a shabu fillet ingredient, you must take off the protective sauce. However, the naked fillets of anchovies, loosely peeled off in the boiling soup, sank into the soup base and shattered like mud, and the bamboo chopsticks naturally could not be picked up, so they had to use a colander to find the soup. The terrible situation is ridiculous to think about.
Blackfish, with its ferocious foraging characteristics, have developed a powerful body in the process of predation, creating a strong and tight muscle. Blackfish wantonly prey on frog loach shrimp snail clams, the meat is extremely delicious, than the timid herbivorous carp do not know how many times more delicious. Blackfish are fat and have no small thorns, and it is most suitable for raw and hot shabu-shabu.
The blackfish is hard-wired and still alive after days out of the water. The slaughter of blackfish is also exquisite, improper slaughter, and blackfish fluttering wildly, which is really irritating. In fact, slaughtering the blackfish is not like a great enemy, the back of the knife gently knocks on the center of the fish's head, and the blackfish dies instantly.
Scrape the gills, wash and drain, cut through the tail with a sharp knife, then push the knife face close to the spine to the end of the fish's head, cut a knife across the board, and remove the blackfish body.
The fish head and bones are chopped into large pieces, and the ginger pieces are simmered on high heat until the soup is milky white, and the fish bones are filtered out and discarded, and the fish soup is used.
The body of the blackfish is placed flat on the cutting board, the skin is facing down, from right to left, cut the fish body, each slice is evenly cut into two knives, and the head knife does not cut the skin of the fish, so as to facilitate the connection of the fish flesh. Fillet test knife work, slice fish if the law, blackfish texture blood veins are clear and visible, thin as cicada wings.
Sliced fish fillets are tiled on a porcelain plate, and the red oil soy sauce and vinegar dip are mixed and distributed to the saucer.
Bring the fish broth to a boil in a hot pot, pick up the black fish fillets and blanch them until they are micro-rolled and serve with dipping sauce. Raw shabu control time is particularly critical, three or five seconds to break raw, the fish fillets are fresh and tender without losing their delicious taste.
Friends around the stove, drink the wine, in the boiling fish soup to get what they need, why not enjoy it.
Braised prawns in oil
In summer, when night falls, at the first moment of the lanterns, the huge shop signs of the oil-braised prawns shine under the neon lights. Once upon a time, oil-braised prawns swept through Jianghan, and on any summer night in any town, the place where the lights were brilliant and the noise was must be the liquor store where the braised prawns were boiled in oil. Oil stewing, is the classic practice of cooking prawns, the height of Chinese dishes is the same, only the oil stewed prawns, so it is difficult for us to distinguish the taste differences of the oil braised prawns in the north of the southern region, cover because it is difficult to distinguish Zhongbo.
The ingredients for braised prawns in oil are called crayfish, and the word "small" is different from the deep-sea giant lobster. Crayfish do not choose the water source, the food is chaotic and grows rapidly, and it is only two months from the seedlings to the table. Although the crayfish wears lobster armor with a lobster laurel crown on its head, its similar appearance is still difficult to hide the humbleness of its origin. Yes, how does ravine habitat compare to the ocean. Its scientific name is not as Chinese as "crayfish", and the original shrimp of Keshi is its scientific name, but the foreign name can more expose the true body of its imported product.
The crayfish is not a Jingchu creature, and its resume in China is very short. This ugly Alien Species of Keshi, although it has few natural enemies, has become a feast for all sentient beings in China, so that it has finally lost the opportunity to flood.
The land of Jingchu, the Plain of Jianghan, the precedent of boiling prawns in oil, like the fire of the plains, leads the whole world. The crayfish farmed in the Jianghan Plain are all over China. Chinese cooking, precision manufacturing, industrial mass production make it cross the ocean, back to the United States, France and Great Britain...
Although the crayfish looks like a lobster, the meat quality is different. The crayfish ditch weir rice field breeds until the end of life, and the natural life span is less than three years, while the lobster swims in the sea and can reach the age of 100 years. They are far from the same starting line, and there is no comparison between the two.
Crayfish in the grease stew metamorphosis, thick oil covers the roughness of the crayfish, garlic neutralizes the fishy face of crayfish, it is the victory of the five flavors of harmony, to create the jianghan plain braised prawns, we have to sigh the infinite charm of Chinese cooking. Only Si, Fang Li Dao turned decay into magic.