I just came to Foshan in 2004. I love meat, and I like pork belly best. Over time, age increases, physical strength declines, digestive ability weakens, and career changes! Love white meat, seafood is the most popular. In recent years, I began to study Buddhism. Buddha said that if you eat too much seafood, it will smell fishy, and you will be easily entangled in snakes, insects, rats, ants, monsters and ghosts when you walk on the mountain road. But how can you get enough protein and nutrition without eating seafood? Actually, I still have a cheap mouth.
? Chen's Travels of South Vietnam in Qing Dynasty said: "Lingnan people like to live on grass carp, supplemented by a mixture of melon seeds, peanuts, radishes, fungus, celery, fried noodles bait, vermicelli and dried tofu. Lingnan people like to take live grass carp, cut it into pieces, and eat it with melon seeds, peanuts, radishes, fungus and celery, which is called raw fish. " "There are fish raw porridge, all named after fish raw".
? There is a saying in Guangdong that if there are Jiujiang people in the South China Sea, there will be a way to make raw fish. Shunde fish is rich in raw materials and thrifty, but the most popular one is mandarin fish, which needs to be made into water before eating. What the so-called water-making has in common is to keep the fish thin. I think the water-making process of raw fish is very important, which can turn decay into magic.
In fact, the farming in Shunde is the same, drinking Xijiang water and eating Haida feed. On that day, the master of the Tang Dynasty rode Jialing, humming a ditty, and ran across the lush grass beside the pond. Suddenly, the tire slipped and people and cars flew out 10 meters. Thanks to the Buddha, the master of the Tang Dynasty got up to observe, scolded @ # $%, rushed into the living shed, took out his sickle and cut all the grass next to the sugar into the pond. That day, the owner of the pond hung up his hair, let the birds out and fed the fish with peas, so there was crispy pomfret. However, because crispy pomfret is biased towards crispy meat and loses its sweetness, it is not suitable for raw fish, so the owner can use glutinous rice porridge as a side stove. It is most suitable for raw fish to raise pomfret above 5 kg, and steamed pomfret is about 1.5 kg, so pomfret in Mingshankeng is an excellent predecessor. Mandarin fish just out of the pond can't be eaten raw, and can be raised quickly with feed. At the same time, there are too many sundries in the fish and the smell of mud and dust is too heavy. Many diners have heard of how to thin fish, but they don't know how to "make water" and look forward to business. Water is very important, clean reservoir water is the first choice. Some people say that mountain spring water is actually the best in cleanliness, but it is too cold. After the fish is put in, it immediately feels a new environment, which will have a sense of crisis and hinder the removal of impurities. In the present environment, the cost of taking reservoir water and mountain spring water is too high. It is recommended to use filtered tap water for a day, and it is best to bask in the sun. According to the experience of Hengqin central ditch in Zhuhai, it is best to control the salinity of water at 3-5 degrees, and then put it into fishnet culture 1 month, and only feed grass and reed seedlings. Under such circumstances and conditions, the slimmed fish can remove some parasites and increase the fiber content, and the fish will be smoother, sweeter and more fragrant.
? Fortunately, at the invitation of a friend, I came to the banquet of Prince Rong Gui, and the golden pomfret was born, so the finished sashimi was golden yellow. When the guests arrived, they picked out the fish. The minister reported that one fish should be eaten four times. When the chef kills the fish, he cuts the fish's jaw and tail respectively, and then puts it back into the water to make the fish swim and bleed. The fish fillets without congestion are crystal clear and slightly yellow. If the procedure of bloodletting is not well grasped, the fish will have a lot of red water, which will affect the product and taste. Freeze for a while after slicing, so that the raw fish will be smooth, tender and sweet. When they are made, they will be placed on an ice boat to better keep the fish fillets crisp. Shunde sashimi is characterized by ingredients: fried taro, red and white radish, fried vermicelli, shredded ginger, shredded garlic, shredded pepper, shredded onion, shredded olive, shredded buckwheat, twisted dough, white sesame and peanuts. There are always more than a dozen ingredients. I know two ways to eat. Shunde locals, local tyrants are full of true colors. Pick up half a bowl of fish fillets, sprinkle with slightly selected salt, and add a proper amount of good peanut oil to keep the original flavor. Have a bite of fish fillets and drink new jade ice to roast. At this time, Shunde guy is the most natural and will not become a fairy. A foreigner with a strong taste like me likes to sauce those ingredients. Marinate according to Shunde's method first, then use small porcelain soup, spread a layer of ingredients below, put fish fillets in the middle, and sprinkle a layer of peanuts, sesame seeds and other crispy mouths on it. The ingredients are full of mixed flavor, and the fish flavor is too weak, which makes the birds fade out. Foreigners really don't eat raw fish this way. Fish fillet salad is basically the same as raw fish. Shovel the fish skin into the boiling water pot for about 4-5 minutes, add a little clear oil to the water, and take off the pot. Mix with scallion, sesame, peanut, a little pepper, sugar, vinegar and soy sauce to make appetizer. Fish bones can be fried, and fish heads and tails can be made into porridge. Because I eat too much in front, I seldom touch it, and I only pack it every time.
? At the dinner table, my friend told a little joke. A month, my friend went to eat fish fillets four times and felt bad. He went to the hospital to prescribe medicine to kill parasites. The doctor is an old Shunde man. He asked his friends about his illness and how many times he had eaten raw fish recently. The friend answered truthfully. The doctor in Shunde warned him to eat less fish fillets, otherwise it would be bad for his health. Just finished talking, my friend asked, doctor, do you eat sashimi? Yes, how many times recently? Six times this month. I found it online, saying that Chen Deng of the Three Kingdoms ate sashimi, fell ill and died, and Hua Tuo was hopeless. Doctors in modern society eat meals six times a month. What is the reason why we ordinary people don't eat?
When it comes to raw thorns, we can't help but talk about mussels and oysters, but I once won the bid in a holiday inn and dared not touch them. The raw pickled blood clams and flower crabs of Chaozhou cuisine are also the best in raw food.