Chinese name
smoked fish
classify
Zhejiang cuisine
Someone's taste
Xianxian
major constituent
fish
trait
The juice is thick and the fish is fresh and sweet.
Russian name
копчёная рыба
catalogue
1? Historical evolution of smoked fish
2? Smoked fish practice
Exercise 1
Exercise 2
Exercise 3
Exercise 4
Exercise 5
3? nutritive value
Grass carp; Buji fish
black carp
carp
silvery pomfret
4? harm
Historical evolution of smoked fish
Editor? broadcast
The well-known Chinese smoked fish belong to raw smoked fish, cooked smoked fish, direct smoked fish and hot smoked fish. Let's talk about the historical evolution and contemporary technology of smoked fish in China-
As a cooking technique, smoked fish has appeared in Chinese food for a long time, but it was not until the Song Health Department of the Ming Dynasty that there was a detailed record about the method of smoked fish: "The fish was smoked in Daxuan, slightly salty, burned with bran and smoked dry. Fish is slightly cured, fried, and smoked if it is violent. " As soon as I came up, I described in detail the different methods of smoked fish, raw and cooked. The way of raw smoked fish has hardly changed until now, and the representative dish is "raw smoked white fish", so I will focus on smoked fish with cooked smoked techniques later.
To make smoked fish, grass carp or herring are usually used. And this convention was finalized only in contemporary times. Before that, there were all kinds of fish, among which mackerel, crucian carp, mandarin fish, carp, pond snakehead and so on were more specific.
The specific method of making grass carp or herring was not clearly recorded until the mid-Qing Dynasty. In the early stage, it was smoked with cypress branches or litchi shells, and tea and rice were gradually used after the late Qing Dynasty. At the same time, there appeared a "fried fish" which is very similar to smoked fish. Until today, the name of smoked fish has been popular all over the world, and the name of fried fish has only been seen in a corner of the south of the Yangtze River.
The relationship between smoked fish and fried fish
Fried fish first appeared in the Qing dynasty's "Qing barnyard grass notes", the original text is as follows: "Cut fried fish, herring or carp into pieces, wash them, soak them in good soy sauce and wine for half a day, and bake them in boiling oil, with yellow skin and loose meat as the degree. If it is too late, it will be old and burnt, and if it is too fast, it will be tasteless. Come out of the pot, sprinkle pepper powder and licorice slices on the table, put them in a bowl to cool thoroughly, and the fish will dry and be delicious. Some people have taken the sideskin fish as a whole, which is not broken, crispy and delicious, and the flesh and blood are mixed, which is also very beautiful. " From the production process, it is similar to smoked fish, except for a smoking process. In the way of eating, smoked fish is often eaten as a cold dish alone, while fried fish is often used as a side dish in dishes. There are two most representative dishes, both famous in the late Qing Dynasty. One is "Fried Fish Noodles with Red Soup" in Kunshan Aozao Pavilion, and the other is "Fried Fish Noodles" in Zhuangyuanlou, Wuxi. From the late Qing Dynasty to the Republic of China, the distinction between the two was still very clear, but from the 1960s, the smoked fish produced in Chinese mainland began to omit the smoking step, and this phenomenon has been maintained, so that people began to confuse the two. However, the smoked fish in Taiwan Province Province, according to the existing literature, still retains the smoking process, which is considered to be an orderly inheritance.
Making method of modern smoked fish
According to the early literature, smoked fish originated in Jiangnan and gradually spread to all parts of the country. However, whether in Suzhou or Shanghai, the information about smoked fish appeared very late. On the contrary, in Yangzhou and Nanjing, the process of making smoked fish was preserved for 49 years.
Smoked fish during this period are often darker in color and not too sweet. People still do this now. Compared with the latest technology, there are four differences:
1, the color changed from sauce black to sauce red. Mainly with the help of vinegar and tomato sauce.
2. Increase the amount of sugar. Besides traditional white sugar, you can also choose rock sugar, yellow film pond, honey and maltose.
3, the seasoning is richer, making the taste more layered. Pericarpium Citri Tangerinae, Libalin juice, Thai chicken juice and seafood sauce are often added.
4. Fish will not be burned back to brine after frying, but soaked in hot brine. If you want a crisp taste, you can soak it in stewed marinade. If it is to make the taste richer, it needs to be soaked for three hours, so that the finished product will be more full and juicy.
So you don't have to stick to the standard when cooking, but you have to understand why you do it. In addition to physical and chemical reasons, we should also understand the history of food development and the aesthetic taste of the region. If you understand the truth, you can naturally draw inferences from others.
Smoked fish practice
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Exercise 1
Food preparation
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Grass carp (or carp) middle section 1 kg, 3 onions, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water1.
Production steps
smoked fish
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1. Wash and drain the fish, cut it into two pieces from the back, and then directly cut it into octagonal pieces (* * * De 16 pieces). Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fillets in the marinade for about 4 hours (be sure to turn them up and down twice to make the taste even).
2. After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes in each batch), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.
3. When frying the second batch of fish, you can take out the first batch of fish fillets soaked in sugar and put them on the plate, and then soak the second batch of fish fillets.
4. Pour out the oil of fried fish, pour the sauce of the original fish into the pot, add a little sesame oil to boil, and then turn off the fire. Drop the fish fillets soaked in sugar water into the pot, turn them over and dip them on both sides. Serve.
Exercise 2
Food preparation
smoked fish
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The middle part of herring is about a catty, and a little soy sauce, wine, sugar and soy sauce of ginger and onion are added.
Production steps
1. Separate the fish vertically from the spine, cut into small pieces every other fish section, marinate in soy sauce and wine for two hours, and drain. Heat oil, put the fish pieces in, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. )
2. Pour out the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the prepared thick sauce, stir-fry for a while, and serve.
Exercise 3
Food preparation
Ingredients: 500g pomfret; 1 tablespoon chopped green onion; 3 slices of ginger
Seasoning: appropriate amount of oil; 3 tablespoons of wine; 3 tablespoons of soy sauce; 1 tablespoon sugar; Spiced powder 1 teaspoon; Fennel 1
Production steps
1. Cut pomfret into blocks and dry the water with paper towels.
2. Put a), the seasoning of ginger slices and water (about 1-2 times) into a small pot, add chopped green onion after boiling, and turn off the heat.
3. 1) Fish pieces are fried in a medium-temperature oil pan (preferably slightly fried), and immediately put into the boiled 2) after taking out, soak for a few minutes and take out.
Exercise 4
Food preparation
smoked fish
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Carp, soy sauce, rice wine, sugar, salt, spiced powder, brine.
Production steps
1. Wash the carp, remove the head and tail, and cut the body into 3cm pieces for later use.
2. Boil the water in the pot, put the soy sauce, rice wine, sugar, salt and spiced powder into it, boil it, and then pour it into a container to cool.
3. Pour the bittern into the cooled sauce and stir well.
4. Heat the oil in the pot. When it is about 70% hot, add the fish pieces and fry until it is done. The surface of the fish is golden yellow.
5. Soak the freshly fried hot fish pieces in the cooled sauce 12 hours before serving. ? [ 1]?
Exercise 5
Su-style smoked fish material: grass carp (or carp) middle section 1 kg onion 3 ginger 5 pieces of soy sauce 5 tablespoons wine 1 tablespoon.
Salt 1/2 teaspoons of sugar, 4 teaspoons of allspice powder 1 teaspoon of oil, 5 cups of boiled water 1.5 cups.
Exercise:
1 Wash and drain the fish, cut it in half from the back, and then cut it directly into octagonal blocks (* * * to get 16 blocks).
2 Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours.
After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes in each batch), then drain the oil stains and immediately soak them in sugar water for about 4 minutes.
When frying the second batch of fish, you can take out the first batch of fish fillets soaked in sugar and put them on a plate, and then soak the second batch of fish fillets.
4 Same as exercise 1 Step 4.
nutritive value
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Grass carp; Buji fish
smoked fish
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1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;
2. Grass carp is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors;
For people with weak body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish. ? [2]?
black carp
1. Herring is rich in trace elements such as selenium and iodine besides protein and fat, so it has anti-aging and anti-cancer effects;
Fish is rich in nucleic acids necessary for human cells. Some people think that nucleic acid food can make people young and cure many diseases.
carp
1. The protein of carp is not only high in content, but also good in quality. The digestibility of carp can reach 96%, which can supplement essential amino acids, minerals, vitamin A and vitamin D.
2.？ The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.
silvery pomfret
1. Flat fish is rich in unsaturated fatty acids, which can reduce cholesterol. It is a good fish food for people with hyperlipidemia and high cholesterol.
2. Flat fish is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay the aging of the body and prevent the occurrence of cancer.