"China caviar", we are not used to it, but the Japanese think it is the top ingredient?

This is our "Chinese black caviar"-mullet caviar, which is regarded as delicious in Taiwan Province Province. Many people in China are not used to it, but the picky Japanese regard it as a delicacy. During the Edo period in Japan, it was called "the three top delicacies in the world" together with eels and sea sausages. Mullet roe is a complete egg cell in mullet, which is called "Tangmo" by Japanese because it is similar to Mo Ding-China in ancient China.

Taiwan Province Province has been the main producing area of mullet roe since ancient times. It was brought to Nagasaki by immigrants in the Ming Dynasty and gradually developed into a famous product in Nagasaki. Mullet roe has a reputation of "Wujin" because of its scarce food, complicated practices and rising market prices. Similar to calligraphy and painting, it is translucent brown, rich in protein and fat. The only drawback is that it has a strong fishy smell, which naturally conforms to Japanese tastes. In addition to simple mutton skewers as side dishes, mullet roe is also used to make triangular rice balls, sushi restaurants, tea soaked rice, glutinous rice cakes, fried noodles and so on. , thus enriching the taste of dishes.

In the Qing Dynasty, the production method of mullet roe was recorded in Hai CuO Bai Lu: "Take a piece of its son and thicken it with thin salt, which is rich in flavor." The production process of mullet roe is very complicated. It takes 10 day from selecting and perfecting the mother fish, promoting ovulation, squeezing blood, salting, desalting, shaping and drying to the completion of production.

Ovulation promotion is a technique. First, it is to prevent the uterus and ovaries from being scratched, and then it is to gently squeeze blood, so as not to damage other meaningful positions. Then use a proper amount of edible salt, marinate for 6 hours, and put a lot of salt tanks to make it bitter, while if there is less salt, mullet roe will be odorless and odorless, and skilled people can't grasp the difference.

Spread mullet roe flat on the board, stack the boards layer by layer, and squeeze mullet roe flat with big stones at the top to dry. Squeezed mullet roe should be reshaped with fresh pig large intestine. Finally, they should be placed and hung outdoors to dry. During the day, they will be exposed to the sun. At night, I will be bound by a tablet computer and exposed to the sun for more than 10 days. According to the quality index of uterus and ovary and weather conditions, the time can be shortened or extended.

High-quality mullet roe is brown, beautiful, generous and neat, uniform in thickness and completely transparent in the sun. The eating method of mullet roe is basically roasting, rubbing wine or soaking in wine until the skin is nearly burnt and the aroma is overflowing. It is said that there will be a big time difference between baking once every few seconds and baking once. It is very easy to lose viscosity when boiled, and the fish eggs are more and more distinct, and the taste is very poor. Only mullet roe, slightly salty and delicate, slightly sticky and slightly fishy, is the most suitable.

The key to rubbing mullet roe wine is to remove fishy smell and increase fragrance. Gourmets make garlic into a broom, dip it in Shao wine, gently wipe mullet roe, and remove the fishy smell with garlic and alcohol, while the older generation likes to soak it in white wine immediately. Whiskey, brandy, rum and whisky used by Europeans also have different tastes, and they are chosen entirely according to personal hobbies.

The most common way to eat mullet roe is to fry it slowly, without adding some oil or any seasoning to destroy its original flavor. Pan-fry until the surface is crisp and attractive, cut into small pieces, and serve with apple company, pear and radish slices. This kind of food can cover up the bitterness, highlight the delicacy of mullet roe, have a glass of wine and live a happy life.

In the night market street, some merchants cut mullet roe into pieces and sell them together with other foods, but the taste is not as good as a whole piece. Moreover, the quality of many mullet roes is mixed. I suggest you shop around and choose carefully after you meet them. When mullet roe is ground into powder, you can also choose many dishes, such as stir-frying, fried noodles and soup. Europeans are not good at cooking. In addition to adding black pepper and tomato sauce to pasta, some people will continue to add mullet roe or its powder, especially to make seafood noodles, which will immediately improve the taste of mullet roe. Have you ever eaten mullet roe? Which method do you like best?