5,000 years of eclipse
For Fujian people, fish is definitely not missing on the table in daily life, but anyone who cooks or eats in a restaurant outside, ordering a fish is certain.
Especially when the winter is approaching the end of the year, the old Fuzhou people prefer to eat the fish that they do, and they eat with wine and rice, and make a good refrigerator, which can be eaten for a week, and the longer the taste, the more mellow and fragrant it is.
Red fish is a delicacy that people in the old Fuzhou area will make before the Chinese New Year. Last night, I chatted with my neighbors, saying that their family made their own green and red wine this year, and there were a lot of lees, and asked me if I still made bad fish from time to time this year. I can't resist this traditional dish, and eating more red fish in winter is especially good for my health.
For Fujian, red grains are like chili peppers to Sichuan, aged vinegar to Shanxi, and spices to Thailand, and its importance is self-evident. Red lees are used in cooking, not only because of the mellow flavor of wine and the salty aroma of sauce, but also because of their rich nutritional value.
Microorganisms such as Monascus mold in wine still play a role in the lees, and the decomposed amylase, saccharification enzyme, protease, etc. make the sake lees full of various amino acids, glucose and vitamins, and have special functions such as lowering cholesterol, lowering blood pressure, lowering blood sugar and preventing cancer.
Recommended recipe: [Fuzhou Red Lees Fish].
Ingredients: red silver carp (or grass carp can also be used), in addition to an appropriate amount of Fujian red lees, an appropriate amount of green onion and ginger, as well as Fujian old wine, sugar, salt.
Detailed method: 1. First process the fish, clean the red silver carp (I basically use the fish body), then cut into large pieces, in order to make it easy to taste, draw a few lines on the back of the large fish, add cooking wine, green onions, ginger and salt, grab more, and then marinate for half an hour.
2. The red wine lees also need to be processed, and glutinous rice is used to marinate the red wine lees, so the red lees should be beaten into a puree with a food processor outside.
3. Then it's time to fry the fish pieces. The oil for frying the fish should be enough, and the oil temperature should be more than 6 percent, and then the marinated fish pieces should be dried with a kitchen paper towel and fried thoroughly. Then drain the oil and put it in a large container.
4. Then clean the pot, pour in a little oil and fry the minced ginger.
5. Then add the red mud and continue to fry over low heat to bring out the fragrance.
6. Then add enough water at one time, this red sauce is used to soak the fish pieces, so the soup should be put as appropriate.
7. Add salt and a little sugar to taste at the same time, turn to low heat and cook for a few minutes after boiling, so that the taste is richer and more mellow.
8. Then, pour all the soup into the previously fried fish pieces, try to cover the fish pieces, cover and marinate overnight, and then open it the next day, and the fragrant fragrance will come to you.
This is the delicacy that the old Fuzhou people must make when the New Year is approaching. It's very delicious, do a good job of putting it in the refrigerator, take a few pieces out and steam it when you want to eat, it's very good to drink and eat, it's nutritious and protein-rich, and it's very healthy.