Along the east coastline, fishing songs are singing late, and the salty and fresh air is blowing in the face. However, hidden in the ordinary stove of the fisherman's house, there is also a unique umami secret recipe, which has been precipitated over the years, in the sound of the pottery altar, singing the melody of the sea breeze, interpreting the wisdom of generations of fishermen and the sea coexistence. Today, we will unveil the veil of this fisherman's secret bean paste and explore the story behind its fresh and delicious taste.
The origin of this bean paste can be traced back to the coastal fishing villages of the last century. At that time, fishing was the main livelihood of the villagers, but the surplus seafood was often wasted. A clever fisherwoman chops up the remaining seafood and ferments it with soybeans to create a unique flavor of bean paste. This sauce not only solves the problem of seafood storage, but also concentrates the freshness of the sea, adding a unique savory charm to home-cooked dishes.
The production of this bean paste seems simple, but it contains the unique inheritance skills of the fisherman. The selection of soybeans, the processing of seafood, the proportion of ingredients, and the control of the fermentation environment all affect the final flavor of the sauce. Every year in the middle of summer, the villagers gather to make bean paste, following the steps handed down from their ancestors. From the soaking and fermentation of soybeans, to the chopping and pickling of seafood, to the precise addition of ingredients, one hand, one pair of feet, one altar and one altar all embody the hard work and experience and wisdom of generations of fishermen.
This bean paste is not only a condiment, but also the epitome of fisherman's culture. It symbolizes the fishermen's awe and dependence on nature, as well as their survival wisdom to coexist with the sea. Whether it is paired with steamed fish or cold dishes, it can instantly stimulate the freshness of the ingredients, making simple home-cooked dishes full of different charms. In the thick fragrance of the sauce, it embodies the friendship of the fishermen who help each other and is passed down from generation to generation, and also conveys the simple values of respecting nature and cherishing gifts.
Today, although this bean paste has not been introduced to the house, it has been passed down from generation to generation in coastal fishing villages, and is an indispensable condiment in the lives of local fishermen. In today's increasingly busy urban life, this bean paste reminds us to slow down, return to tradition, feel the simplicity of fisherman culture with our hearts, taste the delicious sauce at the same time, feel the taste of natural gifts, inherit the wisdom of fishermen, and continue this unique sea breeze fragrance.
Soybeans: 500 grams.
Fresh shrimp: 200 grams.
Fresh squid: 100 grams.
Fresh clams: 100 grams.
Salt: to taste. Sichuan pepper: 5 grains.
Star anise: 1 pc.
Cinnamon: A small piece.
Rice wine: 50 ml.
1.Soybeans wash and soak for 8 hours, drain the water.
2.Wash and chop the seafood, add an appropriate amount of salt and marinate for 30 minutes.
3.Mix soybeans and seafood, add Sichuan pepper, star anise, cinnamon, rice wine, and seal in a clean pottery jar.
4.Place the pottery jar in a cool and ventilated place and ferment for 2-3 months, during which it can be stirred regularly until the sauce is dark brown and fragrant and ready to eat.
Although this fisherman's secret bean paste seems inconspicuous, it is full of the wisdom and emotions of generations of fishermen in the simple and simple production process. It is not only a bottle of condiment, but also a cultural heritage, a delicious gift from the sea. When we open this jar of sauce, it is as if we smell the sea breeze, feel the breath of fishermen's life, and leave a unique memory belonging to the East Coast on the tip of our tongue and in the depths of our hearts.