The northeast season is on the rise and the fish season is here! Uzumaki is the best heart of many Taiwanese people. During festivals or banquets, Uzumaki is often the best protagonist in a cold dish. It is suitable for wine with wine. The fragrant and glutinous taste is cherry on the tongue, which is mesmerizing.
Uzumaki can be called a grand gift from God to Taiwanese people. Every winter, the Uzumaki swarms from Taiwan Sea Race to produce eggs. After the Hunting people catches the people, they take advantage of the dry winter characteristics of central and southern regions. After the salting day, it becomes a high-level companion for the Spring Festival. In addition, Uzumaki can be used all over the body, so it is called "Ujin" by the Hunting people.
Although Uzu fish is very "standard", in fact, Li Junzhen of the Ming Dynasty wrote in "Bencao Hokkien": "It grows in Donghai, like green fish, and the long one is covered with a foot, with a full belly, with fat and delicious taste. He likes to eat it. Wu Yue people think it is a good product, so they are marinated as a ginger." Grilling means dry fish, and fat refers to the color of Uzu fish like oil. However, the exquisite production methods of modern urchin should be somewhat different from those of the Ming Dynasty four or five hundred years ago, right?
Some foodies believe that Taiwan's Urchid Salt Method may have been invented or improved by the Japanese. However, Japanese female writer Ichinomi Akai once wrote that Urchid was called "Tang Mo" in Japan. In the late Ming Dynasty, Zheng Zhilong, the overlord of the sea, went to Nagasaki, Japan to marry the daughter of a local samurai. He gave birth to a mixed Chinese-Japanese gang. Later, Nagasaki's famous "table dishes" (a banquet dish made of Japanese, Dutch and Chinese cuisine) in the cold plate, there is a special seafood dish that is Tang Mo. Perhaps, the evolution of the urchin method is also a mixed Chinese-Japanese race?
In "General History of Taiwan", I also mentioned urine fish, and said, "When eating, I sucked it in wine and roast it in low heat, the skin will be fine and crispy, and should not be too burnt. Cut it into thin slices, the taste is extremely sweet and fragrant, and it is a treasure of Tainan." The eating method and discussion of "Lian Jing (Lian Jing)" is no different from today. However, urine fish from Wuqian, Changhua Lugang, Chiayi Dongshi, Tainan to Qijin, Kaohsiung, all of them say they are great.
"The urchin is worth thousands of thousands of yuan, and the purse is as stew. The fish from Hong Kong has been good since then, and it really tastes better than Tainan." The "Lujiang Bamboo Branch Word" by the poet Zhuang Taiyue in the late Qing Dynasty reflects that the urchin is a good attitude, or perhaps, the quality is only a bias towards the old country according to the region. The difference should be due to the intention of the producer.
Fish master Li Jialiang once said that in addition to the wild sea sauna in Taiwan, Taiwan also has Taiwan breeding and originating from Brazil and the United States. However, in the hearts of gourmets, Taiwan's wild fish are the most delicious. They have a unique "sticky feeling" when chewing in their mouths, and are another Taiwanese light.
Gourmets often think that urchin has three treasures. The first is urchin. You can soak sorghum wine and other strong wines, fry or roast them with flat bottoms, but pay attention to the heat. As long as you see the film on both sides bubbles, you can prepare the urchin and wait until it is cool and slice it with turf or garlic slices. Writer Jiao Tong once described the most beautiful taste of urchin fish as mutton fat, but if it is fried and roasted, the fish will lose its plumpness and feel, just like a "during the night beauty", which is unbearable.
The second treasure is the male urinary nest "Urchin White" (Urchin fat), made with garlic or sesame oil (tea oil), which is particularly attractive in the cold winter. The other treasure is the sac (stomach sac) of Ushiba, which is fried in garlic oil. It is quite crispy and refreshing, but it is difficult to buy in the market in general.
{twenty three} {twenty four}
I think urinated fish and the fourth treasure "urinated fish shell", which is the urinated fish that was removed. At the end of last year, I asked for the price at the market. Every two were only 4 yuan, and it only cost 100 yuan to buy a large tail. It took two meals to finish it. Red stew, garlic stew or cut into sections to cook it into urinated fish rice noodles. Each has its own characteristics. To borrow the famous quote from Su Dongpo Daluo Pork, "The rich people refuse to eat it, and the poor people don't understand how to cook it." It's a pity.
Compared with beef and pork, the meat of urchin is tender, easy to digest and absorb, and there are not many pricks. It is rich in high-quality oils and amino acids, which are very suitable for long-term consumption. Be careful about fish soup, because the mineral content is high, patients with kidney disease can eat meat and do not drink soup.
Writer Lin Wenyue was born in a family and once recorded her experience of roasting urchin fish for her. Her conclusion is: "It is better to have a urchin fish with wine. It is a bit of fresh and slightly scattered. A sip of wine and a sip of wine and food, and the flavor is absolutely good. If it is paired with green garlic seedlings, it will complement each other; and if it is a good conversation with a close friend, it will actually be a joy to the world. ”
When I was responsible for Taichung Sealine News visit more than 20 years ago, the owner of the seafood restaurant, who had my own boat, grilled turfed fish with charcoal, which was not sliced thinly and did not match garlic sprouts. The thick slices of turfed fish were accompanied by cut white sprouts. The fish had a solid tint at the entrance, which was not comparable to the thin slices of the restaurant. The sweetness of the white sprouts made the turfed fish more elegant. The style of Shanghai style is memorable.