Smoked fish(xun yu )

Method of smoked fish:

Raw materials for smoked fish:

Five hundred grams of black carp, 20 grams of scallion, 20 grams of ginger, a little five spice powder, 20 grams of cinnamon, 13 grams of fennel, 26.5 grams of yellow rice wine, 46.5 grams of sugar, 4 grams of salt, 41.5 grams of soy sauce, a little MSG.

Process of smoked fish production:

1. Wash the black carp and slice it into long pieces (too thick to taste); mix with soy sauce, salt and wine and marinate the fish for about five minutes.

2. Put fennel, cinnamon, scallion, ginger, salt, soy sauce, sugar and monosodium glutamate in the pot, add about 165G of water, heat up and boil out the juice, remove the dregs and put the marinade well.

3. Open a large oil pan and cook until it's seven years old. After six or seven minutes, fry the fish. Then soak it in the marinade for a period of time (as long as you can). Take it out, cut it into 2-inch-long and half inch wide pieces, put it on a plate and sprinkle with five spice powder.

Characteristics of smoked fish:

This kind of smoked fish is not smoked, but smoked with oil. That is to say, the prepared black carp is put into a large oil pan, fried, and then soaked in brine until it turns golden. This dish has five flavors and smokeless flavor, which is different from the general characteristics of smoking. The black carp must be fresh, and the time of frying should be appropriate. It's too tender and not fragrant, and it's too old and not fresh.

Smoked fish

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

.

Fumigation -- popular fumigation. knowing. The inscriptions on bronze are like fire and smoke on the top, smoke in the middle (the ancient "window" character), smoke and moss on the two points, and flame on the bottom. All in all, it's a puff of smoke. Original meaning: fire smoke up. In Erya, it is "burning, smouldering", and in July, it is "smothering rats in the sky, smothering Longhu".

The fumigation technology of food was first used for the purpose of antisepsis. It is often used in the processing of fish and meat products and has a long history. With the development of cold storage technology, antisepsis is no longer the main purpose of smoking technology, it makes the product have light smoke flavor and become unique flavor. The aroma of smoked products is formed by a variety of compounds, among which phenolic compounds are the main components. Due to the limited bactericidal and antiseptic effect of smoking, there are many links in the processing of related foods, such as curing before smoking, dehydration and drying after smoking and so on.

Smoked fish is mainly produced in Jiangsu, Zhejiang and Shanghai. As a necessary food for the local new year, it can warm the middle and tonify the deficiency, promote diuresis, warm the stomach and liver, and dispel wind. In the song's health preservation Department of the Ming Dynasty, it is recorded in detail that "the treatment of fish is big Xuan, slightly salting, burning rice bran, fumigating and drying. It's better to cure the fish by slightly salting, frying, daily violence and smoking

Historical evolution of smoked fish

Chinese smoked fish, which is usually well known to all, belong to raw smoked, cooked smoked, direct fire smoked and hot smoked. Now let's talk about the historical evolution and contemporary technology of Chinese smoked fish——

As a kind of cooking technique, fumigation has appeared in Chinese food for a long time, but it was not until the song's health preservation department in Ming Dynasty that there was a detailed record about the method of fumigating fish, "treating fish as a big restaurant, slightly salting, burning rice bran, fumigating, ripening and drying.". Treat fish slightly salted, fried, day storm, start smoked As soon as I came up, I described in detail the different techniques of raw smoked and cooked smoked fish. The way of raw smoked fish has not changed much until modern times. The representative dish is "raw smoked white fish", so I will focus on the smoked fish of cooked smoked fish.

To make smoked fish, grass carp or black carp are usually used. Before that, all kinds of fish species were mixed up, among which the specific ones were mackerel, crucian carp, mandarin fish, carp, tangchanyu, etc.

It was not until the middle of Qing Dynasty that there was a clear record about how to make grass carp or black carp. It was only in the early days that cypress branches or litchi shells were used to smoke them. In the late Qing Dynasty, tea and rice were gradually used instead. And in the same period, there appeared the "fried fish" which is very similar to smoked fish, until the contemporary, but the name of smoked fish has been widely used in the world, and the name of fried fish is only seen in the south of the Yangtze River.

The relationship between smoked fish and fried fish

Fried fish was first seen in the Qing Dynasty's "Echinochloa notes", the original text is as follows: "for those who fried fish, cut black carp or carp into pieces, wash them, soak them in good soy sauce and wine for half a day, and fry them in boiling oil, with the skin yellow and meat floss as the degree. If it is too late, it will be old and scorched, and if it is too fast, it will not taste. From the pot, sprinkle pepper, licorice crumbs on the top, put in a bowl to make cold, then the fish dry and taste good. There are also fish with skin around them. They are whole rather than broken. They are crisp and fragrant. They are also very beautiful when they are mixed with meat and bone. " From the production process point of view, it is almost the same as smoked fish, only one less smoked process. In terms of eating methods, smoked fish is mostly used as a cold dish alone, while fried fish is often used as a side dish in dishes. There are two most representative dishes, both of which are famous in the late Qing Dynasty. One is the "red soup fried fish noodles" of Kunshan aozaoguan, and the other is the "fried fish noodles" of Wuxi zhuangyuanlou. From the late Qing Dynasty to the Republic of China, the distinction between the two was very clear. However, since the 1960s, smoked fish made in the mainland began to omit the steps of smoking. This phenomenon has been maintained, so that people began to confuse the two. However, Taiwan's smoked fish, from the existing literature, still retains the technology of smoked fish, which can be regarded as an orderly inheritance.

The making method of contemporary smoked fish

From the early literature, smoked fish originated in Jiangnan area, and then gradually spread to all parts of the country. However, no matter in Suzhou or Shanghai, the information about smoked fish appeared very late. On the contrary, it was the technology of smoked fish that was preserved 49 years ago in Yangzhou and Nanjing.

The smoked fish in this period of time is often dark in color, and the sweetness is not very strong. There are still people who make it this way. Compared with this, the latest technology has four differences

1. The color changed from black to red. Mainly with the help of vinegar and tomato sauce.

2. The amount of sugar is increased. In addition to the traditional sugar, you can also choose rock sugar, huangpiantang, honey, maltose.

3. The seasoning is more abundant, which makes the taste more hierarchical. Often add tangerine peel, lipelin sauce, Thai chicken sauce, seafood sauce and so on.

4. After deep frying, the fish will not be cooked in brine, but soaked in hot brine. If the pursuit of crisp taste, it is boiled in the marinade can be soaked. If you want to make the taste more rich, you need to soak for three hours to make the finished product more full and juicy.

Therefore, it is not necessary to be too rigid in cooking standards, but to understand why. In addition to the physical and chemical reasons, the history of the development of dishes and the aesthetic taste of the region should be understood. Understand the truth, naturally can draw inferences from one instance, by analogy.

Smoked fish

Practice 1

Food preparation

1 catty grass carp (or carp), 3 scallions, 5 ginger slices, 5 tbsp soy sauce, 1 tbsp wine, 1 / 2 tbsp salt, 4 tbsp sugar, 1 tbsp five spice powder, 5 cups oil and 1.5 cups boiling water

Production steps

1. Wash and drain the fish, cut it into two pieces from the back, and then cut it into eight pieces (16 pieces in total). Smash the green onion and ginger and put them in a big bowl. Add soy sauce, wine and salt and mix them well. Then put the fish into the marinate for about 4 hours (turn it up and down twice to taste evenly).

2. After the peanut oil is heated, fry the fish in two batches (each batch is fried for about 3 minutes) and drain the oil stains. Then soak the fish in sugar water (1 cup of boiling water dissolves 4 tbsp sugar and then add five spice powder to mix well) for about 4 minutes.

3. When the second batch of fish is deep fried, the first batch of fish fillets soaked in sugar water can be clamped out and put on the plate, and the second batch of fish fillets can be soaked.

4. Pour out the oil of fried fish, pour down the soy sauce of fish, add a little sesame oil, boil and turn off the fire. Drop the fish fillets soaked in sugar water into the pot, turn them over, dip them on both sides, then put them on the plate, and serve them when they are cold.

Practice 2

Food preparation

The middle part of the black carp is about 1 jin, with a little ginger and green onion, a little soy sauce, wine, sugar and soy sauce.

Production steps

1. Divide the fish vertically from the spine, cut them into small pieces every other bone, marinate them with soy sauce and wine for two hours, and drain them. Heat up the oil, put the fish in one by one, deep fry until both sides are golden, crisp and take out. (don't turn it over frequently when frying to avoid breaking the fish pieces.)

2. Pour out excess oil, saute shallot and ginger, add a little water, add soy sauce, sugar and soy sauce, and roll until the sauce is thick. Put the fried fish into the sauce, stir fry for a while, and then serve.

Practice 3

Food preparation

Ingredients: pomfret 500g; scallion 1 tbsp; ginger 3 slices

Seasoning: proper amount of oil; 3 tbsp of wine; 3 tbsp of soy sauce; 1 tbsp of sugar; 1 tbsp of five spice powder; 1 piece of fennel

Production steps

1. Cut pomfret into pieces and dry with paper towel.

2. In a small pot, add the seasoning of a), ginger slices and water (about 1-2 times), bring to a boil, add scallions, cook slightly, and turn off the heat.

3. Fry the fish in a medium temperature oil pan (it's better to have a little bit of penetration), and then put them into the boiled fish (2) immediately after taking out, soak them for a few minutes and take them out.

Practice 4

Food preparation

Carp, soy sauce, rice wine, sugar, salt, five spice powder, bittern.

Production steps

1. Remove the bore of carp, wash it, and remove the head and tail,

Chinese PinYin : Xun Yu