Nice Food

** is permitted without the author, be not reprinted please or extract and compile ** of.sohu cate kitchen

The welcome clicks the Sohu that enters me is small ^O^

Chu Tian two names dish is Hong Shan bolt firstly, bird had appeared for everybody, it is blunt-snout bream secondly. It is supermarket and food market see a bream more only, so bird is replaced to everybody, ah!
In piscine practice, steam look simple, but it is excellent kongfu however. The practice of this evaporate fish is be pleasant to the eye from the video link of sina net in the past ” the skill of steamed fish ” hind, bird continues all the time come down to use. Every times evaporate fish uses this method, flavour is quite differ really kind, recommend everybody strongly!
The skill of 3 evaporate fish although than ever the practice is a bit some more troublesome, but the fishiness that evaporate comes out as expected different oh! Not only little fishy smell also is done not have, cruelly oppress flavour is delicious, pledge even the flesh also very tender slip, it is to call a person really excited oh!
Consult through getting online, knew concerned knowledge of the bream, this kind of bream that so I do is Changchun Bian, ah! Everybody samples together this delicious — steamed bream!

The net of relevant bream is picked (pick net of China of make a fresh start below) –
The bream has ” 3 sisters ” : Triangular bream of round head triangular bream, Changchun Bian, triangle, have triangular bream of among them round head only, just be fencing mouth place produces E Zhou alone, it is true blunt-snout bream. Triangular bream of round head of blunt-snout bream formal name, a kind be a bream, fan Kou enters river office for Liang Zihu, gu Chenwu prosperous. So fencing mouth bream weighs blunt-snout bream again, it is Liang Zihu’s special local product, have triangular bream of Changchun Bian, triangle only elsewhere, without round head triangular bream. Compare in the market much is Changchun Bian.
These 3 kinds of breams distinguish harder, su Dongpo is in Songdai’s allegedly famous epicure the eye also was confused above this.
One day, wang Anshi makes an appointment with Su Shi one case compose a poem to a given tune of ci composes a poem, hold Su Shi generation in the palm to buy a few blunt-snout bream to be promoted in order to aid wine, su Shi agrees willingly, piscine booth chose big bream to buy a few on. After evaporate waiting for a fish is good, wang Anshi gives one fish bone with chopstick clip, in be being thrown into one earthen bowl to rinse, in seeing water only ” grumble ” appear an oil is beautiful, pick up again one also is such. Pick up when last fish, wang Anshi says ” this is blunt-snout bream ” . As expected, after the fish bone of last fish is thrown into clear water, saw 3 oily flowers break up one after another in water only. Grease of original blunt-snout bream is rich and generous for other bream place not as good as, wang Anshi’s course of action is the method of blunt-snout bream of a kind of divisional true and false.
Careful observation also can distinguish when the choose and buy a blunt-snout bream of true and false, side of blunt-snout bream body is flat, grand of head small back, side looks to be shown slightly rhombic, celiac arris is put at ventral fin only base the ministry arrives between floodgate, and the celiac arris of Changchun Bian is long, body of trigonometry triangular bream expresses peculiar without blunt-snout bream black stripe and square end dwell. Allegedly true blunt-snout bream is piscine head small and back bend, scale is white and black film is not had inside the abdomen, the whole body is pricked 13 times, neither more nor less than.

[raw material] bream a 500 grams, ginger together, green Chinese onion half root, a variety of Chinese cabbage 10, 1/2 of red any of several hot spice plants.
[flavoring] corn is oily oil of Chi of fish of 2 big spoon, evaporate is 2 big spoon, crude smoke 1 big spoon, old smoke 1/2 essence of small spoon, salt, chicken, gourmet powder, candy is 1 small spoon, cool boiled water is right amount.

[do Law]
Graph 1: Skill one: The head of handholding fish and rear, bend the fish, a chopstick is filled up in piscine body sinuosity. This kind of action that make is a fish make piscine body more live after evaporate is ripe, the waist submits the vivid form of hump, exterior adds cent.
Graph 2: Skill 2: Fish of the evaporate after water must be burned, take out after 3 minutes, teem dish medium piscine soup. The action that such doing is a fish after evaporate is ripe not raw meat or fish, particularly important one step oh!
Graph 3: Silk of dissect of green, ginger, will red any of several hot spice plants reserves.
Graph 4: Skill 3: Wipe on piscine body on salt, Jiang Si, other entirely need not, in order to highlight fishiness. Continue boiler evaporate is controlled 10 minutes.
Graph 5: Ordinal in small bowl transfer into except the flavoring beyond corn oil, mix divide evenly is moved into flavour juice.
Graph 6: During evaporate fish we can use a variety of Chinese cabbage boiled water scald a minute, a few dribble drip to be inside when scald, fish out is stand-by.
Graph 7: Drop piscine soup again after piscine evaporate is good (important oh! ) , green silk is put on piscine body.
Graph 8: Heat is burned into oil in boiler.
Graph 9: Surrounding edge of a variety of Chinese cabbage is placed trimly in piscine side, silk of red any of several hot spice plants the shop is on piscine body, will hot oil is irrigated can hear in piscine back ” give a talking-to ” , green is sweet spill over, it is finally all round piscine body irrigate on already the juice of mix up.

[experience and recall with emotion]
** the steamed fish of this kind of practice is absolutely not raw meat or fish, because the water of evaporate fish poured twice in the process of evaporate fish, these water often accompany water having blood, fishy smell is dye-in-the-wood, drop not at all regrettablly ah!
** is additional besides above everybody must learn 3 skill of evaporate fish, boiler evaporate goes up again after still have even if wanting to wait for water to be burned oh! This can be big the daily life of a family of constant oversight.

The welcome clicks the Sohu that enters me is small ^O^ , hope everybody likes oh! </b>

Filed under: Community Kitchens by Cuisine