#夏日生活打卡季#
The ancient food that could only be served quickly can be done in 15 minutes!
Dear food lovers, whenever we talk about food, our hearts are always filled with endless enthusiasm and anticipation. For me, food is not only a pleasure to satisfy the taste buds, but also a kind of emotional sustenance, a kind of magic that can make people forget their troubles and immerse themselves in happiness in an instant. Today, I'm going to share with you an intoxicating delicacy – wine-stuffed anchovies, let's start this culinary journey together!
Anchovy has been a treasure on the table since ancient times. Legend has it that in ancient times, anchovy was a royal delicacy that only emperors and nobles could enjoy. It is said that in order to ensure the freshness of the anchovy, it is necessary to work quickly from the time it is caught to the time it is served. This is enough to see the precious status of anchovy at that time. Moreover, there are many literati and writers who have left beautiful poems for anchovy, praising its deliciousness.
Anchovy is a migratory fish with tender flesh and a variety of nutrients such as protein and unsaturated fatty acids. However, due to overfishing and environmental changes, wild anchovy have become scarce, and most of what we can eat now is farmed anchovy. When cooking anchovies, special attention should be paid to the heat and timing so that the freshness of the fish can be preserved to the greatest extent.
"Sake-stuffed anchovies" is a dish that perfectly combines the freshness of anchovy with the mellowness of sake. The sweet aroma of sake permeates the fish, giving the anchovy a richer and more memorable taste.
Ingredients required
1 anchovy (approx. 750 g)
200 grams
Ginger 50 grams
30 grams of green onions
Salt 10 grams
30 ml of cooking wine
Steamed fish soy sauce 20 ml
50 ml of cooking oil
Cooking process
1: Prepare the anchovy: After slaughtering the anchovy, remove the scales, gills and internal organs, wash the blood water, and make a few cuts on both sides of the fish body to facilitate the flavor.
2) Marinate the anchovies: Spread salt and cooking wine evenly on the fish and marinate for 15 minutes.
3) Seasoning: Slice the ginger into shreds and cut the green onion into sections.
4: Prepare the steamer: Add an appropriate amount of water to the pot and bring to a boil.
5: Plating: Put the marinated anchovy on a plate, spread the ginger and green onions, and pour in the sake.
6) Steamed anchovies: Place the plate in the steamer and steam on high heat for about 10 minutes, until the fish is cooked through.
7) Remove from the pan and pour oil: Take out the steamed anchovies, discard the excess soup from the plate, pour the steamed fish soy sauce, and pour the hot cooking oil over the fish to stimulate the fragrance.
Cooking tips
- When choosing anchovies, choose fresh anchovies with bright eyes, bright red gills, and intact scales.
- The marinated anchovy should not be marinated for too long, otherwise it will affect the taste of the fish.
- The time of steaming the anchovy should be adjusted appropriately according to the size of the fish to avoid steaming too old.
- When pouring oil, the oil temperature should be high so that the aroma of green onion ginger and steamed fish soy sauce can be brought out.
- The amount of sake can be adjusted according to personal taste, and if you like the wine to have a stronger flavor, you can put more of it.
Dear friends, a delicious sake-stuffed anchovy is presented to us. I hope everyone can try making this delicious dish at home and share this delicious taste and happiness with their families. May food become the warmest companion in our lives, so that our days are full of sunshine and laughter!
Dear friends, have you ever tried to make your own wine-stuffed anchovies? Or have a unique cooking tip you'd like to share? Come and leave a message in the comment area, and let's exchange food experiences together!
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