Taihu Silverfish(tai hu yin yu )

Practice of Taihu lake whitefish

Raw materials for making Taihu silverfish:

Silver carp, eggs, bamboo shoots, leek sprouts, soy sauce, water hair fungus, Shaojiu, refined salt, lard, white soup, sugar, monosodium glutamate.

The processing steps of Taihu silverfish are as follows:

Remove the head and tail of silver carp, wash with clean water, drain, knock the eggs into the bowl, add salt to disperse, blanch the bamboo shoots into the boiling water pan, remove, clean the fungus with clean water, soak in boiling water and drain; heat up the frying pan, heat it with oil sliced pan, add lard, stir fry the silver carp for a few times, add lard to the egg, stir, add lard to boil in the frying pan, pour in the silver carp and egg liquid, wait for the egg liquid to rise and fry yellow After that, turn over the frying pan, fry the other side, and then pull the egg into four pieces with an iron spoon. Add Shaojiu, soy sauce, refined salt, sugar, monosodium glutamate, white soup, pour in bamboo shoots, fungus cover, simmer for two or three minutes with low heat, then collect the juice with high heat, add leeks, add lard, put out of the pot and serve.

The characteristics of Taihu silverfish are as follows

The color is golden, fresh and tender.

Taihu Silverfish

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

to examine

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Taihu silverfish is a freshwater fish, about seven to ten centimeters long, slightly round body length, tender and transparent, color such as silver, hence the name. Produced in the Yangtze River Estuary, the body is slightly larger, commonly known as "mianzhangyu", "noodle fish".

Taihu silverfish, white shrimp and white water fish are called "three treasures of Taihu Lake". Taihu silverfish is as delicate and transparent as Hosta, and its color is as silver, so it is called silverfish. In 1987, the output was 885.4 tons.

summary

Taihu silverfish is a freshwater fish, about seven to ten centimeters long, slightly round body length, tender and transparent, color such as silver, hence the name. Produced in the Yangtze River Estuary, the body is slightly larger, commonly known as "mianzhangyu", "noodle fish".

Silverfish is slender and white as silver. Its flesh is dense and without thorns. It tastes delicious. It is known as the queen of fish. Silverfish, ancient known as goucanyu. In Tang Dynasty, PI Rixiu's poem "clearly counting the number of fish eaten" and in Song Dynasty, Sima Guang's poem "eating fish fat with silver flowers" all refer to silver carp. Silverfish are produced all year round. They are boneless, transparent, and white when cooked. The small ones are as thick as toothpicks, and the large ones are as small as pinkies.

Silver carp has short snout, big eyes, no scales, slender and flat sides, and is about inch long. February, March, April and autumn are the natural breeding seasons of silverfish. The young fish can mature after one or two months. There are two fishing seasons for silverfish every year, from the middle of May to June and from the middle of September to October. The peak fishing season is at the turn of spring and autumn.

Variety introduction

There are four species of Taihu silverfish: Taihu short snout silverfish, oligodontic short snout silverfish, big silverfish and Leishi silverfish. The yield of silver carp was higher than that of Taihu Lake. In spring, Taihu silverfish lay eggs on the reeds and aquatic plants near Taihu Lake. The production period is mainly from the middle of May to the middle and late June of each year, which is also the flood season for catching silverfish.

nutritive value

Silver carp is rich in nutrition, delicate meat, white, tender, no scales, no thorns, no bone, no intestines, no fishy, containing a variety of nutrients. Most of the chilled silverfish are exported and sold overseas, known as "fish and ginseng". Dried silver carp is made by insolation. Its color, fragrance and taste remain unchanged for a long time.

Silverfish can be cooked into a variety of famous dishes, such as scrambled eggs, dry fried silverfish, silverfish soup, silverfish balls, silverfish spring rolls, silverfish wonton and so on.

Characteristics of dishes

During the spring and Autumn period and the Warring States period, Taihu Lake was rich in silverfish. During the reign of Emperor Kangxi of the Qing Dynasty, silver carp was listed as a tribute. It was also known as the three treasures of Taihu Lake together with Coilia Mystus and white shrimp. Silver carp looks like Hosta, ivory, scaleless cartilage, tender meat, delicious taste, rich nutrition, containing protein, fat, iron, riboflavin, calcium, phosphorus and other ingredients.

Japanese call it "fish ginseng". Silverfish can be fried, fried, steamed and made into soup. Fried eggs with silver carp, soup with silver carp, balls with silver carp, lotus and silver carp are all famous dishes in the Soviet cuisine.

Nutrients

The nutritional value of silver carp is quite high. The meat is tender and delicious. It's a treasure on the table. Each 100 grams of fresh whitebait contains 8.2 grams of protein. Dried silverfish is called Yangan. Each 100 grams of dried swallow contains 72.1 grams of protein, 13 grams of fat, 1709.4 kilojoules of calories, 761 mg of calcium and more than 1000 mg of phosphorus.

Silverfish is the most beautiful fresh food. It can be cooked after being rinsed with water. It can be used to stir fry with eggs in a pot, which can be made into a famous dish "silver fish scrambled eggs".

practice

[raw materials]: 150g Taihu lake whitefish, 100g ice, lemon, cucumber, shredded white radish, etc.

[seasoning]: 20g green mustard, 20g fish sauce.

[preparation]: ① wash the whitebait, put it in 50 ℃ warm water, then put it in ice water and soak it in lemon slices.

② Put crushed ice into the sashimi basin, arrange the silverfish well, add shredded radish, shredded carrot and lemon slices, decorate with flowers and plants (can be put or not), and the seasoning can be served with the table.

[Characteristics]: cool and delicious.

Eating habits

Fried eggs with silver carp, fried leeks with silver carp, braised bean curd with silver carp, dumplings with silver carp and soup. If you add eggs, dried shrimps, Yuanxiao noodles, etc. to make silver fish paste, and then make ice silver fish with pastry, the color and taste are good. Dried swallow is mainly used for cooking soup and stewing. It tastes fresh and delicious, and is wide in the stomach.

In addition to fresh food and dried swallow, silver carp can also be made into canned food and used as seasoning for many dishes. In addition to domestic sales, the annual export volume of Taihu silverfish is more than 100 tons, which is sold to Hong Kong, Macao, Japan, Southeast Asia, Western Europe, North America and other regions and countries.

Breeding

There are two spawning groups in Taihu silverfish, and their parents die naturally after spawning. As the hatched fry can mature and lay eggs within one year, their life span is also one year. They are divided into spring group and autumn group. The growth rate of body length and body weight of spring group was the highest from 1 to 2 months old, followed by 2 to 3 months old, and then decreased with the increase of months old. Although the growth rate of autumn group is the highest from January to February, it is much lower than that of spring group, and then decreases, and then increases from May to June, and then decreases. The difference of growth rate between spring group and autumn group may be affected by three factors, namely population density, seasonal temperature and food bioavailability.

The spring spawning group is the main spawning group. The body length ranges from 5.0 cm to 7.0 cm, and the body weight ranges from 0.5 g to 1.5 g. the spawning period starts from the middle of March to the middle of May, and the middle of April is the peak period. According to the investigation, spawning or spawning parent fish can be caught in the whole lake of Taihu Lake, but the relatively concentrated area is the bay area with a small amount of submerged plants. Eggs can be laid in clear or muddy water, rising or falling water, sunny or rainy days, but the lake wind is mild, and the eggs are more abundant at 3-4 p.m. on sunny days. The minimum temperature for spawning is 13 ℃. The optimum temperature for hatching of fertilized eggs is 16 ℃ - 21 ℃. Within this temperature range, larvae can be hatched after about 100 hours. The number of eggs per female is 1000-2000, with an average of 1600. The minimum egg diameter is 0.60 mm, the maximum is 0.73 mm, with an average of 0.66 mm. The number of males in the spawning group is more than that of females, which can be doubled to several times.

In autumn, the spawning population is 5.1-6.3cm in length and 0.86-1.28g in weight. The spawning period starts from late September to late October, and lasts for only more than a month. The number of eggs per male is 1000-2000, with an average of 1300. The requirement for water temperature is higher than that in spring, with a minimum of 18 ℃ and a maximum of 23 ℃ - 25 ℃. The optimum temperature for the development of the fertilized eggs is 16 ℃ - 21 ℃. Within this temperature range, the fertilized eggs can hatch larvae after about 100 hours. When the water temperature is lower than the optimum temperature range, the development speed slows down. Under the condition of 5.5 ℃ - 12 ℃, the hatching time of the embryos can last to 236.5 hours, but they can still hatch normally.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tai Hu Yin Yu