Space-time Gastronome

C598

Speaking of red snapper, many people may not be familiar with it, but when it comes to Jiaji fish, many people understand it. It is a famous and precious fish at home and abroad. It contains 3.4 grams of protein per 100 grams of sea bream, which is very delicious.

Penglai people have a long history of processing and eating red sea bream. Real silk is the main ingredient of Penglai noodles. The folk custom is to use red sea bream to make festive banquet dishes, which has the meaning of increasing auspiciousness (Jiaji). The head of red sea bream is particularly delicious, especially the eyes. It has the saying of "Jiaji fish head and bayuewei", and has the habit of "eating two fish". After the whole fish is on the table, the fish head is taken out during the meal to make a fresh, sour and spicy sobering soup, which can not only satisfy the appetite, but also sober up. Steamed red sea bream is the best to keep its natural freshness. "Steamed red sea bream with auspicious fish" is the name of Penglai "Eight Immortals feast". What's more interesting is that many folk women and chefs can improvise to make a lifelike Phoenix or two goats from the bones of red sea bream in order to help the guests. The red sea bream (Pagrosomus major) produced in Penglai coastal area belongs to the Bohai Sea and Yellow Sea groups. The spring flood is in May and June, and the autumn news is in September. Therefore, there is a saying that "Chun bud is an inch, Jiaji is a temperature". It is sporadic in summer and lasts until late autumn.

According to historical records, before the Republic of China, there were abundant sea bream resources in the coastal areas of Penglai. When you fish in Penglai, you can get sea bream more than ten feet long. Therefore, there are often three or five old men who fish in tuolun and cook them in water. They sing with each other, forming one of the top ten scenes in Penglai.

However, there are fewer and fewer red snappers in cities. Xu Feng's red sea bream was raised in the Chinese territory of many times, and the largest number was still Yan state, because although the population had increased in that time, people did not have the awareness of eating red sea bream. In the new Han Dynasty, red sea bream did not dare to say that the supply exceeded the demand, but Xu Feng could get a small number of red sea bream every year.

Zhao Zhiwei also shared some fishing skills.

Put the bait into the target point at one time to make the fish float to a shallow level.

To consider the speed of the tide, in order to make the bait walk in front of the buoy, we must give appropriate control line, give the main line appropriate brake.

If you want to attack large red sea bream, you should not follow the changing fishing method. When the bottom of the tide starts to move, it is the best time to take advantage of that opportunity!

the thin subline can also catch red sea bream more than 80 cm, and the escape force is strong! As long as we try to suppress the power of fleeing for the first time, there is basically no big obstacle.

The coldest winter in southern China is when red sea bream appears. But when the season comes, Yushan islands and Zhoushan Islands are the first fishing grounds in China.

Generally, red sea bream is used for roasting, stewing and steaming. Of course, it is also eaten raw.

However, Xu Feng thinks that the best way to highlight the delicacy of red sea bream is to rinse it. Moreover, the red sea bream fillets cut with excellent knife technique are best eaten with rinse.

Today, we all tried to eat red sea bream in spicy pot, and the taste was incomparable. It was delicate and smooth, and it melted in the mouth. It was delicious!

In addition, today, Xu Feng also sent a very special dish, hot ice fresh sea bream mountain!

This dish was invented by seven star knife Ryan in "little master of China". It is served with very thin raw red sea bream fillets on mountain shaped ice and special dip sauce. The low temperature of the ice keeps the delicious taste of red sea bream. When the red sea bream melts in the mouth, it seems that it can feel the paradise of life recovery in spring.

And red sea bream, in fact, can be made into sashimi to eat, and dip in sauce, the best is green mustard with light soy sauce!

As for raw fish, the best way of cooking is always with ice, because only the cold taste can make the taste of fish reach the acme!

Today, the ice used by Xu Feng is not ordinary ice, but Meili Snow Mountain ice! This kind of ice made ice drink is very delicious, and made iceberg, also represents the ultimate purity!

If we say that catfish represents the bustling market that Xu Feng yearns for, then red snapper represents a noble, elegant and graceful life. It is a beautiful pursuit of life after people enjoy the Fanhua market!

……

Today, however, it's meaningless just to eat fish. Therefore, Xu Feng has the most perfect side dishes. Among them, Xu Feng's first choice is still bamboo shoots, followed by lotus root!

Asparagus is rich in vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other trace elements. Asparagus has a variety of essential amino acids.

The selenium content of asparagus is higher than that of common vegetables, close to that of mushroom, and even comparable to that of sea fish and shrimp.

Today, Xu Feng restored the most delicious way to eat it, that is to cook it directly after cutting it. As for which pot to put it in, that's everyone's business. In a word, it's delicious.

Today's lotus root is Wuhan lotus root.

Wuhan lotus root, a special product of Wuhan City, Hubei Province, has unique quality. It is not only long and fat in appearance, fine and tender in quality, long in silk, but also sweet in taste, crisp and with little residue and rich in nutrition. It is suitable for medicine and tonic.Lotus root is a treasure. Its roots, stems, leaves, flowers and fruits are of economic value. Besides lotus root and lotus seed, pollen, lotus leaf and lotus core can also be used as dishes, drinks and health food. Preserved lotus root and cooked lotus root contain 1-20% protein and 1-20% starch respectively. The products are relatively resistant to storage and transportation, and have a wide market at home and abroad. They are important commodities for export. Lotus root is also a commonly used medicine in traditional Chinese medicine. Lotus node, lotus root, lotus core, petal, stamen and lotus leaf can be used as medicine.

Wuhan lotus root is famous all over the country. Wuhan has a long history of lotus root cultivation. As early as the Sui and Tang Dynasties, lotus roots were introduced into Wuhan; in the Song Dynasty, the lotus root in Lianhua Lake had become a tribute. Lotus root technology research and development started early in Wuhan, which is a leading level in China.

In general, the corresponding varieties can be selected according to the market demand. 80% of the lotus seeds in China come from Wuhan, and 90% of the output of Wuhan lotus roots comes from Ouyu. Xu Feng's lotus roots come from the new Han Dynasty, which is a time when everyone highly praised lotus roots. Because the supply of lotus roots can exceed the demand as long as there is enough environment, so Xu Feng asked many people to study the most delicious lotus roots. And a large number of imports to the modern city.

Lotus root, also known as lotus root, contains a lot of starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals. Its meat is tender, white and round. Its taste is sweet and crisp. Its raw food is comparable to pear.

Traditional Chinese medicine believes that raw lotus root can cool blood and disperse stasis, cooked food can tonify the heart and kidney, and has the effect of nourishing yin and blood, which can tonify the deficiency of five internal organs, strengthen muscles and bones, and nourish blood. Lotus root is a health food for men, women and children in autumn.

Generally, the most common way to eat lotus root is osmanthus and glutinous rice lotus root, which is a favorite food for girls. Xu Feng often makes it. In addition, the spareribs and lotus root soup of Wuhan flavor is also very delicious.

However, today, Shuan lotus root slices, this way of eating, is relatively fresh.

This lotus root is Yunxi lotus root invented by Xu Feng. The reason why it is named is that Yi Yunxi also participated in it. After a long time of research, they finally created this new variety.

The biggest characteristic of Yunxi lotus root is that it is as white and tender as Yunxi's arm, and its thickness is similar to Yunxi's wrist. Its taste is extremely sweet, and it even has the feeling of pear. The more you eat, the more delicious it is.

Today, Xu Feng's suggestion is that this kind of lotus root is best matched with spicy pot bottom!

Everyone tried it, and put it into his mouth after rinsing. For a moment, the sweet, spicy and crisp taste broke out in his mouth!

At this time, Zhao Zhiwei couldn't help but burst into tears: "it's good to be with you all!"

Looking at Zhao Zhiwei, Feng Xiaobai pouted his lips and sobbed: "black brother, you hate me. I didn't want to cry. I blame you!"