Tired of the hustle and bustle of urban life, let us return to the standards of nature and feel the pure beauty of the countryside. There are blue skies, clear streams and countless delicious farmhouses. Let's stop and taste the most natural and pure farmhouse cuisine.
In Ningbo, people on the beach have the habit of drying small yellow croakers. Fried small yellow croaker is a must-have "snack" for every household
Exposure to the scorching sun causes the eel's fat to oxidize and ooze from the surface, creating a bitter and slightly foul -- "oil-consuming taste." However, naturally air-dried eels and dried eels have good appearance colors and unique flavors. Even if left for a long time, they are not easily yellowed and spoiled.
Therefore, the dried eel after natural air drying is full of color and delicious taste. It is said that "fresh wind eel flavor is better than chicken". It is deeply loved by the people of Ningbo. It's a must-have dish at the New Year's table and a great gift for friends and family.
The freshly cooked dried eel is as smooth and delicate as white jade, and is carefully chewed in the mouth. Once carefully chewed, the natural flavor of the seafood flows into the mouth. Dried eel is first steamed over high heat, torn into small strips while hot, add msgma, trace amount of white wine mixed well, is a delicacy with wine, the more chewy the more fragrant, dried eel with vinegar sourness, spread between the mouth and taste buds, let people indulge in it, the aftertaste is endless.
After a few days of wind blowing, the strings of fresh eels gradually turn into dried eels. The weather in which the eels are made is very important. Quality eels do not rely on sunlight, but are air-dried. The lower the temperature, the stronger the wind, and the more delicious the eels are. If the weather is good and the northwest wind blows for several days, you can put it away in three or four days and immediately steam it and eat it. At this time, the taste is the most delicious.
Wind eels can be divided into two types: dried eels and eel tubes. In general, dried eels generally use moray eels of more than 2 to 3 kg; moray eels under 2 kg are mostly made into eel tubes. Dried eels need to be cut from the back and eel barrels need to be cut from the abdomen. The eel barrel is also one step more than the dried eel, that is, to use cotton thread to tie the eel's belly tightly to prevent the salt from leaking out. Although their ingredients and drying methods are similar, they have different tastes. Dried eels taste harder and tougher, while eels are softer.
Dried dried eel, translucent in color, oily and shiny. At first glance it was a good food. If you want to sublimate this fresh ingredient, it is also very simple. It's just a simple steaming. The room was full of refreshing smells. If the belt meat is soaked in rice vinegar, it can stimulate a mouthful of fresh and sticky taste.
There have been dried eels as early as ancient times. It is said that in the late Spring and Autumn Period, when Wu WangFucha fought against the Yue Kingdom and led an army to capture Yinyi, the imperial chef skillfully used the local eel as a dish in addition to beef, mutton, elk meat and pork in wuding food, and Wu Wangfu felt that this fish tasted very delicious after eating, which was different from the carp and crucian carp often eaten in the palace in the past.
After returning to the palace, although there were still fish dishes, he always felt that they were not as delicious as Yinyi. Later, an old fisherman from Yinyi was found and made a fish feast for him. The old fisherman offered the fish and fish brought by the fish and fish with seasoning and steaming, and Wu Wangfu was overjoyed after the meal, and he was full of praise. Since then, the value of dried eels has doubled.
Yuan Ming of the Qing Dynasty mentioned in the "Suiyuan Food List": "Taiwan fish is ugly and ugly, it is better to introduce the songmen of the state, the meat is soft and fresh, and when it is dismantled, it can be used as a small dish, and it does not have to be cooked." Simmer with fresh meat, and put the carp when the meat is rotten, otherwise the carp will not be digested. Frozen is frozen, Shaoxing people also. "Because "fresh wind dried eel" is popular because of its full flesh, salty and unique flavor.
Nowadays, every New Year's day, it is also the time when dried eels are most loved by Ningbo people.
The moment you tear open the package, your soul will be seduced by the fresh aroma of dried eels.