Original text: [Haiyan]: Haiyan, Ningbo small fish also, taste the same as shrimp rice, steamed eggs are very good. It is also possible to make small dishes.
Yuan Ming's "Suiyuan Food List" seafood list
Sea nymphs, also known as "sea nymphs", are small edible fish and are juveniles of anchovies. Produced in the shallow sea, the body is round and scaleless, half an inch long, because it smells like a lilac flower, and the small fish body resembles the golden lilac of a woman's earlobe, so it is also called clove fish. In the Zhoushan area, the motley is also known as rotten fish. Sea slugs are mainly produced in Xiangshan County, and the quality of sea slugs produced by the Yushan Archipelago is the best, so it is called Yushan Sea Snake. Ningbo historian Quan Zuwang praised the poem: "A bottle of crab nail pure yellow sauce, a thousand fish heads fine sea snakes." The sea worms produced in Yushan are known for their dry texture, bright packaging, neat appearance, strong flavor, salty and delicious taste, and are the treasures of seafood, and the quality is crowned in the province. Haifei is a famous Hai special product in Ningbo, in the old days, the old Ningbo aquatic products market had "Yushan haixian can not be shipped, not opened". It can be seen that its high status in seafood.
The Yushan Archipelago is located in Xiangshan County, Ningbo City, Zhejiang Province, 27 nautical miles south of ShipuDong, with islands and reefs dotted, reefs lined with reefs and clear seawater. It is rich in fish, shellfish and algae resources, with a total of more than 300 kinds of marine specialties. The Yushan Archipelago is divided into South Fishing Mountain and North Fishing Mountain, and the often said Yushan Pass refers to the North Fishing Mountain. It is like the pillar of Zhenhai poking at the blue waves, or like a piece of jadeite under the protection of the azure sea and sky. Here the blue sea reef, beautiful scenery, sea transparency of more than 10 meters, standing on the reef can see a variety of fish swimming in the water, in addition to some common fish, there are real seabream, black seabream, yellowfin seabream, stone snapper, grouper, black hair, sea bass and other 15 kinds of precious fish species.
The two lighthouses on Yushan Island, shaped like a cylinder, are red and white, with a height of 16.9 meters and a diameter of 4 meters. The lighthouse flashes a white light every 30 seconds, and the signal it sends can be seen inside and outside 26 nautical miles; the other is a modern solar lighthouse designed and manufactured by china itself, with an all-steel skeleton, which is taller than the old tower and slimmer than the old tower, one tall and one short, one fat and one thin. Beiyushan Lighthouse is the symbol of Yushan Island, known as the "first major lighthouse in the Far East" and has become an international navigation mark. In the 21st year of Guangxu, it was built by Shanghai Customs at a cost of 50,000 taels of silver, when there was only a tower and a lamp. According to local fishermen, twelve years before the construction of the pagoda, there were Hualun "Huaiyuan" and the second ship of the German ship "Yangzi" that crashed near the island, killing 165 people, and the local chronicle also detailed it. The lighthouse is made of iron, white round, 16.9 meters high, 4 meters in diameter, the tower is located in a special environment, specially made by the Barbier company in Paris, France. Standing at the lighthouse overlooking the cat's head ocean, the white sails on the sea, fishing wheels shuttle; fishing on the sea in sunny weather, collecting shellfish and catching the sea, full of fun. But when the sun sets, it is the silver plate when the stars are hugging each other, the tower light is flashing and the fishing fire is dotted, and the sea breeze is blowing on the face, which is incomparable. Yushan Islands is known as "Asia's first fishing ground", Yushan Island also has Five Tiger Reef, Xian Ren Bridge and other scenic spots, you can not forget to taste the local specialty of the seamine.
Motleys live in shallow seas. It often moves with clouds on the surface of the water. The phototropism is strong, and the fish often swim in a circle around the light source. Feeds on zooplankton and copepods. In the spring, as the water temperature rises, it moves north along the coast; in the autumn, it goes south along the coast with the decline of water temperature, and spawns, bait and migration are carried out in the water-suitable zone. Sexual maturity is reached at 2 years of age. The spawning period is from May to July. Fishermen in Xiangshan have been fishing for sea stungs for hundreds of years ago, and settled on the islands 200 years ago to facilitate the fishing of sea snakes on the Yushan Archipelago. The motif prefers to live in translucent, salty outer waters and is the smallest fish to eat. The motifs are middle and upper fish, and the catch season is from late April to September every year, of which May to June is the peak season. Because the motifs are light-loving and sensitive, fishing uses fishing lamps at night and catches them with nets. The annual output is around 20 tons. The ancients had a poem to remember: "No need to blindly fish, no hook, generate half an inch of fox floating." The light shines on Dinggu Ji, taking away tens of thousands of fish. ”
After the motif is caught, it needs to be processed as soon as possible while fresh. Yushan motif processing method is very elaborate, fishermen will start a big stove, the water boiled, fresh fish with bamboo basket loaded with a small half basket of sea slugs into the boiling water, and then gently shake the bamboo basket left and right, instantly lift the basket out of the water, and then evenly spread to the bamboo mat. If the day is good, it will be sold dry on the same day. Cooking sea snakes is a technical job that requires experienced people to control. The small flesh of the motif is tender, and after a long time of water, the meat becomes rotten, and after drying, it has no appearance. The time is short, the meat appears raw, and the appearance of the color will be greatly reduced after drying. This degree of raw maturity is mastered in seconds. Coupled with the steam that filled the cauldron, it was impossible to open his eyes to observe, and he could only feel it with experience. The motges are caught in the market, and it is only about January.
Sea snakes are divided into many varieties of size, the smallest sea slugs when they are just started, the thickness of the matchstick, only a small black spot on the head, it is completely impossible to see the shape of the fish, because the number is small, so it is more expensive, but the price is the most expensive after drying. This type of motif, known to the fishing villagers as "fine gui" or "squinting motif", is most suitable for gifting relatives and friends. After a few days, the moray worms gradually grew up to take the shape of a fish. The eyes are slightly larger, and the figure can also distinguish the back, abdomen, and tail. At this time, the dried product is called "Zhonggui", the body length is 6-8 cm, and the price is much lower than that of "fine gui". After that to the end of the market, it is a small fish, the villagers called "coarse sea slug" or "coarse gui", white, large, called "autumn white", then the price is lower, and the flavor and "fine gui" compared to the difference, in general, the smaller the individual, the better the quality, the more expensive the price.
The sea snails are delicious and delicious, and can be used as a variety of dishes, which are excellent wine dishes, can be scrambled eggs, and can be mixed with pickles, but the sea slugs are the best to make soup, and it is more suitable in the summer. The Zhoushan poet Cao Weijun at the time of the Qing Dynasty said, "The boping wind is quiet and the fire is bright, and the sea slugs come together to walk on the fire." If the winter melon is cooked together, Qing Yu Po old turtle skirt soup. Yuan Ming recommended another way to eat in the "Suiyuan Food List": "Haiyan, Ningbo small fish, taste the same as shrimp and rice, steamed eggs are very good, and small dishes can also be made." "Below we make steamed eggs with garden vegetables: sea slugs in a bowl rinsed with water three to five times, eggs stir well, egg liquid must be filtered, after filtering the small foam on the surface of the egg liquid should also be scooped clean, otherwise there will be small bubbles on the surface of the water eggs after steaming; put salt, green onions, oil, and a part, add a bowl of warm water, continue to stir well with chopsticks, warm boiled water or cold boiled water, can not add raw water, the amount of water added is about 1.5 times the egg liquid. The amount of water can be adjusted according to the favorite taste in the range of 1 to 2 times the egg mixture, more water is more tender, less water steamed out of the water egg taste tighter. But it is best not to exceed this range, too much water is easy to lead to steamed water eggs do not form, water is too little to eat the taste will be too dry; the surface of the bowl should be covered with plastic wrap or lid, in order to prevent the water vapor dripping in the process of steaming so that the surface is not smooth; steaming to use a medium-low heat, too much fire Steamed out of the water eggs are easy to honeycomb; put the steamer lid on the pot lid, steaming for ten minutes. When steaming, the bowl is covered with a plate and the steamed custard is very tender. Out of the pot dripping sesame oil, no seasoning need to be added, the sea slug itself has a salty taste. The steamed eggs of the sea snake are nutritious and healthy, and the taste is light and tender, silky and delicate like tofu.
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