Cuisine characteristics of osmanthus fragrans in Huangshan Mountain

Stinky mandarin fish in Huizhou-the representative of Huizhou cuisine.

Cultural allusions of mandarin fish;

According to legend, during the Southern Song Dynasty, merchants in ancient Huizhou alternated between spring and summer every year. When the mandarin fish was the most plump, it went down the Xin 'anjiang River and was transported to the then capital Lin 'an for sale. Due to the long distance, inconvenient transportation and backward preservation conditions, it often suffers heavy losses due to rot caused by hot weather. Once, after losing a businessman, life was hard to go on. His wife tried to fry the rotten mandarin fish with rapeseed oil, and then fried it with sauce, onion and ginger. She found that this kind of fish has no taste, but it has a faint special taste. This kind of fish is moist as jade, with garlic cloves, fresh and chewy, and has a different taste from fresh mandarin fish. After later research and improvement by chefs, it has become people's favorite.

Pickling method of mandarin fish;

First of all, the viscera of the slaughtered mandarin fish should be removed, because viscera is one of the reasons why mandarin fish is perishable. After the mandarin fish is taken out, it should be evenly coated with salt, and then put into a wooden bucket, like a pyramid-shaped sea, stacked layer by layer on the top of the bucket. After the yard is put away, press it with a big stone, so that the water in the fish will be squeezed out, and the texture of the mandarin fish will naturally be tighter. If you find it troublesome to smear salt, you can directly put the fish in and then pour in salt water. These two practices lead to the same goal.

After curing, it's time to wait for fermentation. Fermentation is a very elegant process, and whether there is an intoxicating smell depends entirely on this step. This process is quite a test for the master. Temperature and humidity should be accurately controlled. If you are not careful, you will fall short, and these mandarin fish will go from delicious to rancid.

In order to find a place with constant temperature and humidity to place salted fish, it is very important for the master to help salted fish turn over in time, in addition to high environmental requirements. Only in this way can the fish be properly fermented, and the pot will not really become a stinky fish. As we all know, many microorganisms will be produced in the process of fermentation.

Accompanying this is the decomposition of protein, which will precipitate many flavor substances that fish can't do, such as glutamic acid and aspartic acid. In China on the Tip of the Tongue, this stage is also vividly interpreted. These precipitated substances, when floating on our noses, have an unspeakable unpleasant smell.

In fact, this is not cold knowledge. A long time ago, there were popular science articles on the Internet. As far as what we eat every day is concerned, smell and smell are actually the same. Among them, there is a compound called indole, which smells bad when it is too much, but smells good when it is too much. But the content of this substance in mandarin fish probably fluctuates between fragrance and odor.

Method for making snakehead;

Before entering the pot, the master of Anhui cuisine will soak the pickled fish first, so as to remove the heavy smell on it. Later, it was replaced by a flower knife that was easy to taste. Fry them before and after, then add pepper and other seasoning powder. Then add water to stew, and finally collect the juice to eat.

Stinky mandarin fish in the eyes of literati;

Images often appear in literati's poems. In addition to the well-known "Peach Blossom Flowing Water is the fat of mandarin fish, and one wave moves alone, ten thousand waves", there are also poems dedicated to mandarin fish, such as "The net is as thick as ink, and the gold thread in Vitamin", which also reflects people's love for it from the side.

Nutritional value of mandarin fish

It contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is tender and easy to digest. For children, the elderly and people with weak body and poor digestive function of the spleen and stomach, eating mandarin fish can not only replenish deficiency, but also do not have to worry about digestive difficulties. Moreover, eating mandarin fish has the function of "killing insects", which means it is beneficial to the rehabilitation of tuberculosis patients; Finally, osmanthus fish is low in calories and rich in antioxidants, which is an excellent choice for ladies who love food, want beauty and are afraid of obesity.

How does the smelly mandarin fish taste?

Hot mandarin fish served on the table, gently poked with chopsticks, and the fish was mottled into pieces. Put a piece in your mouth. The meat is tender, the fish is tender, and the taste is definitely mixed. Different levels of flavor immediately fill your mouth, chew slowly, and all kinds of joy spread to your stomach.

What programs have smelly mandarin fish been on?

Huizhou snakehead fish once appeared on programs such as China on the tip of the tongue, Fresh Kitchen, Twelve Scenes, and Daily Agricultural Classic (20 1502 10).

What are the achievements of Huizhou Stinkfish?

In recent years, "Huizhou smelly fish" has won many awards in the national cooking competition. In 20021year, "Huizhou smelly fish" won the national championship in the national catering industry vocational skills competition. 202 1, stinky fish in Huizhou won the gold medal in Anhui vocational skills competition.