Shad fish, also known as Kuai fish, flat side of the body, silver-white, large and crystal scales, Jiaoran brilliance, group Yi sea, as if dressed in shining armor of the soldiers, both north and south of the Bohai better. Ancient dried sea fish, it means delicious fish, write to the post-conventional "dried sea." (Song Fancheng big "Wu Jun Zhi * magazine": "United States under the fish, dried sea is the word"; "orthographic pass ':' parameters of SVM, the parameters of SVM, dried sea for the vulgar to write.")
Dried sea fish called the sea the most fresh fish, protein content as high as 21%. And the thickness of fat under the scales, with a large number of unsaturated fatty acids, calcium, phosphorus, iron, zinc, iodine, selenium and other inorganic salt content of 1.2%, and high nutritional value. Qing Wang Shixiong "With the interest rate spectrum of home eating" in mind: "shad fish, Gan Ping, appetizers, warm dirty, tonic. Fresh should be male, very white and even the United States are advised to estrogen dried sea, across the years is preferred."
The ancients believed that the fish dry, fresh taste than preferred. In the past, dried sea fish production in full, oversupply, in addition to fresh, a lot of salted dried, sold in the mainland. Today it is rare carry on.
Dried sea fish flavor, fresh, dense rhyme far, excellent taste, food industry known as "South shad North Kuai" and "to shad to the parameters of SVM," said. Cover where the fish lay their eggs before spawning than the total after the fresh, dried sea fish but just the opposite. Spring and early summer, to travel from the coastal waters off the coast of dried sea after spawning fish, as pre-spawning shad, like the most delicious meat. With the production of dried sea fish in one place, but compete with it like a diametrically taste, a far cry from, this is the difference between before and after spawning.
There is such an interesting phenomenon, fish scales larger, more coarse and less fish bone; salt water fish is the opposite, the larger scales, fish bones thin and talks about more. Predecessors had a poem: "Spring network giant Luo recommended every family, anchovy flavor to the same family, there are deep timber tarumae sigh, said vertical vine thorn Hong hate more." Dried sea fish that is delicious, but since many thorns. The thorns as thin as hairs, mixed twine, is the test of people's tongue power and patience, impatient person is often not too familiar with, will miss the delicious predicament. As the first person to eat crab, only those adventurous brave to get the best return, this is the size-fits-all doctrine. Diet Road, is no exception.
In my opinion, need to suck Tut fishbone similar between the cheek teeth tongue and acrobatic dexterity and understanding, and the results will allow us to enjoy the highest level of taste towards new heights. Determined between the original in this process between art and the harvest could be large fish than when chewing tasteless, absolutely can not compare.
Dried sea fish the right way, outside to the inside, everywhere. Often fish scales, hard, for us, but excess waste. Dried sea fish scales are rare, but still delicious, crisp entry, Suxiang pleasant. See I do not know every person discarding it like a worn-out shoes, but also real Alas!
Dried sea fresh fish, whether steamed boiled, are regarded as delicacy. One of the most distinctive non-dried sea fish stew is none other than garlic.
Dried sea fish washed, in addition to gills abandoned dirty, into the oil containing a little fried. Hot wok, saute ginger, fried sweet bean paste, cooking wine, soy sauce, add broth, sugar, vinegar and boil, dried sea fish pot, garlic sprouts and cut into sections, covering its on medium heat to Sulan stew, soup collection juice, salt, monosodium glutamate seasoning.
Dried sea fish his best as possible and delicious, its the red can be described as domineering, fresh, all-powerful. Compatibility with Garlic, and the role played in just the right, while the solution fishy aroma, but also absorb their full flavor of the dried sea fish, taste of it seems more beautiful. |
