Dragon vegetables to celebrate the New Year
In the cold winter months, the temperature plummets below freezing, and the surface of the lake is like a huge piece of silver satin, quiet and solemn. In this frozen season, a unique seasonal delicacy is quietly born, and that is the mouth-watering fish jelly. Fish jelly, this traditional delicacy with good color and flavor, is simple to make, delicious in taste and rich in nutrition.
It uses fresh fish as the main raw material, and after cooking at high temperatures, the fish body turns into a rich fish juice without spines. Catalyzed by low temperatures, these fish juices freeze naturally, like a magic of nature, turning the life of fish into a delicious dish. The fish are fed by the local lake villagers, and after harvesting, they have unique insights into fish-eating techniques. In winter, people can make their own fish jelly at home and enjoy this gift from nature.
When enjoying the fish jelly, you can gently scoop it up with a small spoon and feel its crystal clear texture. The fish jelly melts in your mouth, and the rich fish fragrance instantly spreads, as if a fragrant flower blooms in the mouth. This delicacy is not only a taste bud enjoyment, but also a inheritance and respect for traditional food culture.
Now, let's explore the traditional local method of making fish jelly in Jingmen:
Ingredients: Choose fresh fish, which can be crucian carp, grass carp, silver carp, caiyu, yellow bone fish, etc.
Production Steps:1Handling of fish. If it is a large fish, after the fish is cleaned, the fish head is cut in half, the fish body is cut into blocks or slices, if it is a small fish, do not need to slice the knife, marinate the fish with cooking wine, salt, fresh ginger and chives for a period of time (5-10 minutes) to remove the fish, and then take it out for later use.
2.Cook the fish. Fry the fish in a hot pan with cold oil, put it in the soup and simmer until the bones are crispy and the meat is rotten, and during the stewing process, you can add local specialty bean paste to add color and flavor.
3.Let cool and freeze. Wait for the fish to stew until the meat is rotten, and the juice is put out in a basin, bowl or **, let it cool naturally and condense into fish jelly. When serving fish soup, pay attention to use chopsticks to remove the residual fish bones while it is hot, and the condiments such as green onion and ginger added during the cooking process can be fished out together, so that the condensed fish jelly will taste more pure.
4.Slice and serve. Common slicing methods for fish jelly are thin, medium and thick. According to the size of the container, the fish jelly can be thinly sliced, cut into strips in the middle, and thickly cut into pieces. Pay attention to the order and layering of fish jelly to make it more layered and three-dimensional. Slicing and serving is an indispensable part of the cooking process of fish jelly. By mastering the different slicing techniques and ways of placing fish jelly, we can make more beautiful and delicious dishes. While enjoying the food, you can also feel the beauty of the art of cooking.
The fish jelly has a smooth and tender taste and an endless aftertaste. Its delicious taste is a gift from nature, and the fish jelly only needs to be sipped, and it will turn into a wisp of sweet spring on the tip of the tongue. Fish jelly has high nutritional value, and the protein, fat, vitamins and minerals in fish meat provide a steady stream of energy for the body. In the process of making fish jelly, every drop of nutrition is properly preserved, and every bite is a care for the body. For those who love the taste of home, fish jelly is a delicacy not to be missed. Especially in the cold winter months, cooking a fish jelly for yourself and your family is undoubtedly a delicious choice to warm up and nourish.