Chapter 810： Fish rice (1/2)
The salted fish that Lin Chou said was slightly different from the understanding of salted fish of these guys-what he was going to do was ”fish rice”.
The fishermen and the sea can support a period of cultural continuity. Fish is used for food, and the fish has risen to the same important position as the rice in the Central Plains in the coastal areas.
Throughout the ages, coastal areas (especially the Chaozhou coast) have had the custom of making fish rice, and the so-called fish rice can be roughly understood as fish cooked with fresh sea water.
Most of the fish used to make fish rice are amberjacks, or a variety of more common and inexpensive fish species, regardless of style.
The production method is also very simple. Place the fish in a fish basket woven from bamboo or tree rattan gradually, with the head on the edge and the tail in the middle, and then the whole basket is boiled in a seawater pot.
The cooked fish rice can be sprinkled with salt after passing through the sea water, and it will last longer than fresh fish. Even if it is cooled, it does not need to be heated again, and the flavor remains the same.
The reason why it is called fish rice is because there was no rice in the pot during the shortage of materials, and fish could only be used as rice.
(Ahem, although it's not the time, but when I write this, Sanguan can't help but think of the picture of the hard years when Yangcheng Lake hairy crabs could barely fill their stomachs...)
On the other hand, there are more garlic cloves in sea fish. After the cooked fish is crushed, the pieces of fish meat are actually quite similar to rice.
Lin Chou used a very ordinary mackerel this time.
Take the mackerel from the coast of Mingguang, for example, all of them are as thick as an adult's elbows and fat and strong. When placed together, they are almost like multiple brothers. They are almost indistinguishable in size and appearance.
Mackerel itself is more oily, the fish flesh is tenacious, very textured, and has a lighter fishy smell.
The surface color gives a kind of patina mixed with golden mackerel, which is the top grade, full of flavor. In fact, many people in Mingguang prefer to use this quality mackerel with chili, red onion, tender wild vegetable sprouts, etc. A sumptuous meal of fish meat, and then a few mouthfuls of Qingquan Mountain, the proper life is petty bourgeoisie.
”Fish rice...”
Qin Wuyong’s expression was a bit of nostalgia,
”Hey, when I was a kid, I was close to the Zhengdongmen. I almost didn't eat rice at home. I often eat this thing-well, no seasoning, only salt. At most I can drag a few wild vegetables and mix it. Now think about...”
A tail of mackerel, neatly placed in a basket, looks very similar to a certain kind of flower. Qin Wuyong took the opportunity to take a few pictures as a memento.
Lin Chou said,
”Then you are better than me. I live in Zhengximen, far away from the black sea. Every time I eat a little fish and Chinese New Year is not much different.”
”Mackerel minced with fried boiled fish rice, thinking about it, it is drooling!”
Lin Chou put a few cooked mackerel directly on the hot iron plate and grilled, and the water and oil between the fish skin and meat quickly ooze out, making noises.
With a few strokes of the chopsticks, the skin, internal organs, and bones of the fish were completely separated, and the flesh of the fish was turned into even petals under Lin Chou's hands, and the surface was plated with a slightly drunken grease burnt color.
The rest is discarded. The fish rice with only the fish meat is transferred to a pan, and only a little white pepper is needed to season it. It is cooked in chicken bone broth and soy sauce, and water starch is thinly sliced to collect the juice.
This is a very common method of frying and cooking. It is grilled on an iron plate to add burnt aroma to the fish rice, and then the bone broth is used as a base to blend a balanced flavor.
Put the steaming rice in a bowl, spread a layer of fish rice, sprinkle with shallots, chili, minced garlic and sesame seeds, and put a hot spring egg at the right time in the center, and pour a few drops of soy sauce to complete it.
The last match with the fish rice is a large plate of thick sliced mackerel sashimi. The dipping sauce is mustard vinegar made from devil pepper sea grapes.
It’s worth mentioning that sea grapes are also a common seaweed in coastal areas. They are also called “longevity algae”. Are small “grapes” evenly hung on the vines in clusters, just like the color from The tender green to dark green sturgeon roe has an attractive texture and is rich in juice. It can be used in cold dishes.
Of course, grinding sea grapes into juice to make some soup is also a very right choice.
Lin Chou pinched his chin and glanced at him.
”Emmmmmm, this is almost the same as the fish rice that my father made for me, at least eighth like that. That's what it means.”
Qin Wuyong and Huang Dashan looked at each other, and a sourness could not help but rise in their hearts.
”by...”
”Mad, Dad is a great chef.”
”It's just...”
Huang Dashan grinned, Xindao, if I could eat such an exquisite meal every year when I was a child, it would be... so fragrant! !
Lin Chou patted his forehead.
”I'm just talking about the shortcomings, what about Suzi...Rong? Go to the back mountain to pick some fresh Suzi leaves, green but not purple... I remember there are under the papaya trees in the east.
Reminded again,
”Be careful not to be stung by wild bees.”
”Good wet tiger!”
Su Yourong responded crisply, and his ponytail hopped happily.
Lin Chou took a bowl to Leng Han, waved his hand and said to others,
”Then what, you divide the rest.”
This is what Huang Dashan's group was waiting for, happily holding the bowl and eating, it was really a polite sentence, and Lin Chou was still used to it.
Leng Han held his chopsticks and looked at the big bowl with a hesitant expression.
”This is... fish rice... should I mix it before eating it?”
”Oh~ Haven't eaten yet?”
”Ok...”
Let alone eating, I guess Leng Tyrannosaurus has never seen this kind of ”high-end customization” that is almost only popular in alleys.
Lin Chou raised his eyebrows very seriously.
”Born in Mingguang and never had fish rice, Leng Han, your childhood and life can be said to be incomplete!”
”...”
Leng Han, who said with a serious look, is a little skeptical, is it really incomplete?
”Do you want to break the egg...”
”Put it hard, it's sticky and delicious... The chili seems to be a little bit less, I'll cut some-ah, yes, did you eat the cold pepper sprouts last time? No? I'll make another one. Especially for dinner.”
The verdant cold pepper sprouts and the extremely finely sliced fresh devil pepper sprouts were brought up and placed in front of Leng Han.
”Add some more, taste it.”
Leng Han took a bite and gave the first evaluation.
”Um...not fishy...”
For Leng Han, a girl who lives on ham-ah no, can't live without ham and eat well, the sentence of not being fishy can be said to be a very high evaluation.
In fact, after this bowl of fish rice was imported, Leng Han himself was indeed quite surprised.
The very light-looking ”fish rice” contains the sweetness of the fish meat juice itself. The almost no seasoning is not only without the faint feeling, but it also sets off the protagonist's style more and more. The fresh peppers, garlic and chives are even more exquisite. When hugged with the taste of a little soy sauce, the whole mouth is coated with a crunchy and fierce feeling. The egg liquid of the hot spring egg makes the fish and rice more shiny and silky. Thick and slippery--especially at this time, come here with a cluster of chilled pepper sprouts with fresh fragrance!
”Kacha Kacha”
There was a subtle and crisp cracking sound of vegetable stems and leaves between the teeth.
”Well...”
A bowl of fish rice is obviously not enough.
Lin Chou brought a bowl again at the right time, very foreseeable.
By the way, You Rong who washed the Su Ziye and went to eat, while sitting next to Leng Han, he picked up a piece of Su Zi.
”Hey, Su Ziye, let's have another slice of mackerel sashimi, don't worry, it's definitely not fishy...the vinegar sauce of sea grape and mustard, and then wrap a chopsticks rice, chili, roll it like this, uh...”
Lin Sorrow's action freezes.
”Huh? What's wrong.”
Leng Han looked up at him—at the same time, meaningful gazes swept across the tables of the two of them pretending to be inadvertent everywhere in the small hall.
Lin Chou squeezed the rolled rice bag in one hand and sat there with a blank hand.
The bags are all wrapped up. If you put them in your mouth and swallow them at this time, wouldn't it be inappropriate? that......
Leng Han blinked, his pretty face made of ice sculptures and snow suddenly flushed a little bit more.
(End, dog belt...)
Lin Chou gritted his teeth and stomped his feet in his heart, his expression was simply tragic.
”Ah-open your mouth!”