Dongpo cuttlefish(dong po mo yu )

Dongpo cuttlefish method:

Raw materials for making Dongpo cuttlefish:

One fresh cuttlefish (weighing about 750 grams), 50 grams of sesame oil, bean paste with sesame oil, 50 grams of wet starch, 50 grams of cooked lard, 15 grams of scallion, 1 root of scallion, 10 grams of ginger and 10 grams of garlic, 40 grams of vinegar, 15 grams of Shaoxing wine, 7 grams of dry starch, 1.5 grams of refined salt, 25 grams of soy sauce, 1500 grams of cooked vegetable oil (about 15 grams), and proper amount of broth and sugar.

Steps for making Dongpo cuttlefish:

1. Cut the cuttlefish into two pieces. The heads are connected. Leave half of the tail on each side. Remove the spine. Cut six or seven knife lines (2 / 3 of the depth of the fish meat) under the straight knife and the flat knife on both sides of the fish body. Then wipe the whole body with refined salt and Shaojiu. First cut the scallion into 7 cm long pieces, then cut into silk, and float into water. Cut the bean petals into small pieces.

2. Heat up the frying pan, heat the cooked vegetable oil to 80% heat, glue the whole body of the fish with dry starch, lift the tail of the fish, scoop the oil with a frying spoon and pour it on the edge of the knife. After the edge of the knife is turned up and set, put the belly of the fish in the oil and fry it until it is golden. Take it out and put it on the plate.

3. Leave 50g oil in the frying pan, add 50g lard, add onion, ginger, garlic, sesame oil, stir fry until done, add broth, sugar, soy sauce, thicken with wet starch, sprinkle with scallion, cook vinegar, put sesame oil, and quickly stir fry

Dongpo cuttlefish

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a dish of Meishan and Leshan in Sichuan Province. It is made from fresh cuttlefish. This dish is characterized by golden color, crisp outside and tender inside, sweet, sour and slightly spicy, and rich flavor. Dongpo cuttlefish is a Sichuan delicacy related to Su Dongpo, a great writer of the Northern Song Dynasty. The cuttlefish is not a squid in the sea, but a small mouthed, long bodied and fleshy cuttlefish in the Minjiang River at the foot of Lingyun mountain and Wuyou mountain in Leshan. It is said that when Su Dongpo went to Lingyun temple to study, he often washed inkstones under the rocks of Lingyun temple. The fish in the river ate their ink. Their skin color was as black as ink. People called them "Dongpo cuttlefish".

Characteristics of dishes

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a famous traditional dish in Sichuan. It is made from fresh cuttlefish. This dish is characterized by golden color, crisp outside and tender inside, sweet, sour and slightly spicy, and rich flavor. "Dongpo cuttlefish" is a Sichuan cuisine related to Su Dongpo, a great writer of the Northern Song Dynasty. Cuttlefish is not a squid in the sea, but a kind of small mouth, long body and fleshy cuttlefish in Minjiang River at the foot of Lingyun mountain and Wuyou mountain, also known as "cuttlefish". It is said that when Su Dongpo went to study in Lingyun Temple (i.e. Longhong Temple), he often washed inkstones under Lingyun rock. The fish in the river ate their ink. Their skin color was as black as ink. People called them "Dongpo cuttlefish".

brief introduction

Dongpo cuttlefish is the most famous and precious fish in Sichuan Province. It is also known as black headed fish. There are many records in historical books, such as general records of Sichuan in Jiajing of Ming Dynasty, general records of Sichuan in Kangxi of Qing Dynasty, and local records of Leshan county.

Dongpo cuttlefish has a "dragon body and swallow tail" and "straight iron fins". It has a very large suction cup mouth on the ventral surface of its head. It has strong adsorption capacity. When it is adsorbed on the rocks at the bottom of the river, it is "as solid as gold". It will not fall off even under the impact of the torrent. Local fishermen call it "spring climbing" according to its unique characteristics of crawling from one stone to another by its adsorption capacity and the time of its appearance in February and March.

In the breeding season, the school of cuttlefish in Dongpo is highly dense, and the males and females are often side by side, adsorbed on the bottom of the river by suction cup mouth, and standing upside down from head to tail. The poet described it as "stubbornly setting up the sand and straightening it like a black flag". Male and female fish "love each other deeply", not afraid of the fire light, even the lethal harpoon bone to also do not avoid, let "fishermen with fire night light fork". In order to breed offspring, even the life of all at the risk.

Historical allusions

Allusions and legends

Dongpo cuttlefish is a famous traditional dish in Sichuan. It is said that Dongpo cuttlefish in Sichuan started in Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is native to the Minjiang River at the foot of Lingyun mountain and Wuyou mountain in Leshan, Sichuan Province. It is a kind of small mouth, long, fleshy cuttlefish. It's used locally to make dishes, but it's not famous. Later, when Su Dongpo, a poet of the Song Dynasty, went to study in Lingyun Temple (i.e. Longhong Temple), he often went to wash inkstones under Lingyun rock. Fish in the river ate their ink, and their skin color was as black as ink. Therefore, people call it "Dongpo cuttlefish". From then on, it is famous throughout the province. Together with Jiangtuan and Feituo, it is known as the three famous fish in Chuanjiang River. It has become a famous special dish and is famous at home and abroad.

Historical records

The name of Dongpo cuttlefish is related to Su Dongpo, but it was not named in Song Dynasty at the earliest. The reason and legend of the name of cuttlefish is earlier than that of Su Dongpo. The father and son of three Su went out of Sichuan by water along the Minjiang River and passed through Jiazhou (today's Leshan), leaving behind the poem "Chu FA Jiazhou", in which Su Zhe wrote: "there are ancient Guo Sheng in the cloud, and there are bitter notes here. It's just a fish for distinguishing insects. Wash the inkstone to remove the residual ink, the water is like black fog. Up to now, the fish on the river have their ink on the top. "

This poem is the record of the name and legend of the cuttlefish: Guo Pu annotated Erya in eryatai of Wuyou mountain. Because he had been cleaning inkstones by the river for a long time, the water of the river was like ink. The cuttlefish drank the water of washing inkstones and dyed itself black, especially the head, and the ink colored block dyed black by ink, so it was named cuttlefish.

Cuttlefish is not "Jiayu", the history books of past dynasties all record cuttlefish and Jiayu side by side. Local products: "Jiayu: it goes down with the current in March every year, but it goes up against the current in July." "cuttlefish: it's shaped like a fish, the elder and the ruler, only in front of guopuyan. It's said that Pu's ink on Shuyan is used by fish to wash inkstone, so its head is black.".

Jiayu, namely Bingxue fish, belongs to the same species as Yayu.

In Jiaqing edition of Leshan county annals, Volume 4. Records of products, black headed fish: "Er Shan annals: fish produce big Buddha Tuo, spring comes out, up to Longhong, down to Wuyou;" Yi Bu Fang Wu Lue Ji ": black headed fish: shape like a fish, the elder and the ruler, age from February to February, only Guo Putai has it;" Shu Dao Yi Cheng Ji ": black headed fish are produced at the foot of Wuyou mountain, after spring, fishermen can't stop with lights; Mingzhou Mu yuan Zi rang Yun: who understands the final army rat, here is still the Han cuttlefish. ".

practice

Ancient recipes

Raw materials: fresh cuttlefish 1 (about 750 grams).

Seasoning: 50 g sesame oil, 50 g bean paste, 15 g scallion, 1 root scallion, 10 g ginger and 10 g garlic, 40 g vinegar, 15 g Shaoxing wine, 50 g starch, 1.5 g refined salt, 25 g soy sauce, 50 g cooked lard, 1500 g cooked vegetable oil, 100 g soup and 25 g Sugar.

Preparation method:

1. After preliminary processing, the cuttlefish is cut into two valves, the heads are connected, the tails on both sides are left half, the spine is removed, and the straight knife is used on both sides of the fish body, and the flat knife is used (two-thirds of the depth of the meat). Cut 6 to 7 knives, then spread the whole body of the cuttlefish with refined salt and Shaojiu. Cut the scallion into 7cm long filaments and finely chop the watercress.

2. Heat the frying pan, add oil and heat it to 80%. Fill the whole body of the fish with dry starch, lift the tail of the fish, scoop the oil with a frying spoon and pour it on the edge of the knife. When the edge of the knife is turned up and set, put the belly of the fish in the oil. When it is deep fried until it is golden, take it out and put it on the plate. Leave oil in the frying pan, add lard, green onion, ginger, minced garlic and bean paste, stir fry the pan, add soup, sugar and soy sauce, thicken the pan with wet starch, sprinkle with green onion, then cook with vinegar, quickly start the pan, pour over the fish and sprinkle with green onion.

characteristic:

The color is red and bright. The skin is crisp and the meat is tender.

Innovative design:

In order to make the dish as its name implies the cultural connotation of "Dongpo cuttlefish", a shape of "Dongpo inkstone" made of dough sculpture is placed on the edge of the dish, and a vertical scroll pattern of plum blossom is placed on the dish, which is written in tomato sauce The characters of "Dongpo cuttlefish" are beautiful and lifelike. The overall shape has a visual impact and has high artistic appreciation value.

Today's menu

Ingredients: fresh cuttlefish 1 (about 750 g), eggplant 100 g.

Seasoning: onion, ginger, garlic, sesame oil 10g, refined salt 2G, MSG 3G, sugar 10g, vinegar 15g, peanut oil 1000g, cooking wine 10g, tomato sauce 50g, chocolate sauce 20g, soup 50g, starch 100g.

Preparation method:

1. Kill and wash the cuttlefish, take the cuttlefish meat, put on the chrysanthemum knife, add refined salt, monosodium glutamate, scallion, ginger rice, cooking wine, marinate for a while, and then evenly pat on a layer of dry starch.

2. When the oil is heated to 60% heat, put the fish into the pot evenly, take out the fish when the shape is undetermined. When the oil temperature rises to 70% heat, fry the fish until light yellow, and then pour out.

3. Use eggplant skin to roll out two painting axes and put them on the plate. Then put cuttlefish flowers on the plate. At the edge of the plate, put a "Dongpo view inkstone" shape made of dough sculpture.

4. Add 50g oil into the spoon, add onion, ginger, garlic and rice, stir fry, add soup, sugar and vinegar to taste, thicken with wet starch, quickly start the pot, pour on the fish, draw plum blossom pattern on it with chocolate sauce and tomato sauce, and write "Dongpo cuttlefish" with tomato sauce.

Features: beautiful appearance, bright color, crisp and tender taste, endless aftertaste.

nutritive value

(1) Cuttlefish is rich in protein, and its shell contains calcium carbonate, cutin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc;

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Chinese PinYin : Dong Po Mo Yu