Shanxi sweet and sour fish

Sweet and sour fish is a simple dish, which is a common dish in the recipe. It is more common in Shanxi. The taste of sweet and sour fish belongs to sweet and sour taste. It is a kind of cooking, but how to make sweet and sour fish is best to eat, mainly depends on your own taste habits. Make detailed adjustments. Features: Yiqi Tiaoyuan, nourishing deficiency, promoting blood circulation and stomach, rich in nutrition, with the effect of pacifying cold and strong body and prolonging life.

Sweet and sour squid is one of Taiyuan's traditional top ten famous foods. Shanxi famous dishes are a must. There are many restaurants and restaurants in various places. After eating, they always feel that something is missing. When you think about it carefully, the production of "Gourd Goblet" is less of a soul, that is, the choice of materials and craftsmanship under cultural vision. Traditional sweet and sour squid, choose the Yellow River squid. The pool is miso, and the color of the river is light, so the "Book of Songs" 3000 years ago has "the fish that eats it, the river of the river." Liu Zongyuan said in the "Jin Wen" cloud: "The river fish is big, on the waves." It can be seen that the Yellow River carp is famous all the time. In this cooking method, the fish is first put into the oil pan and fried, and then the famous Qing Xu old vinegar and sugar are used to make sweet and sour sauce, poured on the fish, the fragrance is tangy, the outside is crisp and tender, sweet and sour. The river raft, the Yellow River carp, is best produced in Shanxi Tianqiao to Yumenkou. The Yellow River carp in the area of ​​Baodehequ is a famous product of Shanxi. If it is a stone carp that can be caught by Kaihe, it is a treasure. According to legend, when Han Wendi, the emperor of the Han Dynasty, was named the king, he and his mother, Bo, had avoided the mean. During the period, Jinlong was turned into a squid, which broke out of the ice and filled the hunger and mother for Liu Heng. Later, this fish lived and multiplied on the flyover, with red-eye gold scales and red lines on the top of the spine, commonly known as dragons. The delicious taste of dragons and scent, the squid banquet in Zhengzhou and Jinan, is also difficult to see. From the overpass, there are pots and gantry, all of which produce squid, which is tender and tender. Last year, I went to Jixian County to collect the wind. The friends set up a feast with the squid. But it was a pity that the "Ma Po" was not a good time. Sweet and sour is the traditional method of making vegetables in Jin cuisine. Shanxi is the hometown of vinegar. It is rich in vinegar and has provided conditions for delicious sweet and sour flavored dishes, such as “sweet and savory ribs”, “sweet and sour balls” and “sweet and sour pork ribs”. It is a food that people eat and forget. The method of making sweet and sour squid of squid is the most typical. It must be “over five levels, 斩 six will”: the dicing should be crescent-shaped, the water should be immersed after feeding, and the paste should be thin and even at the edge of the knife. Master the golden and tender ripeness, and use the authentic old vinegar for pouring the juice. If the fish body is even and does not spill out of the plate, then you can get the characteristics of “external coke, tender and strong, delicious and more flavorful”. The process is easy to say, but it is difficult to do well. It is even more difficult to make a shape dish on this basis, such as "Squid Jumping Dragon Gate", which can become a famous dish in Shanxi. Longmen, now the gate of Shanxi Hejin. "Water Sutra" contains: "Longmen, 禹 禹 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Under the dragon gate, thousands of people, jumping and marching, once skipped, there are clouds and rains, Tianhuo burned the tail from behind, and changed into a dragon. In the Tang Dynasty, when the Confucian scholars’ gold medal title or official promotion was promoted, they must have a burning dinner to celebrate. The myth "Squid Jumping Dragon Gate" is regarded by the people as a symbol of entering the room and flying into the room. It is widely spread and spread overseas. In Japan, on May 1 of each year, many people have to raise the flagpole of the carp at the door of their home to pray for the child to "seek the child into a dragon." The birthplace of the story is in Shanxi, between the city and the folk festivals. People often like to make or taste the famous dish "Squid Jumping Dragon Gate" in order to make good luck. Shanxi famous dish carp jumping dragon gate, is based on the development of sweet and sour squid. In the creation, it is necessary to apply exquisite cutting knife work, engraving technology, cooking heat and plate shape, and focus on depicting the momentary action of “jumping the dragon door”, doing it like a god, and vividly expressing this ancient myth. The main point of production is to make the fish body bend when the pot is placed, the head is high, the tail is upturned, and it can only be a fish jump after being blown out. Some also carved a archway-style gantry with radish or pumpkin, placed on the side of the fish plate, and the words are freehand and more lifelike. The essence of eating is to keep healthy. According to analysis, squid contains nutrients such as protein, fat, calcium, phosphorus, iron and vitamins. "With the interest of the diet spectrum" there is "salmon sex warm. Under the gas, Gong special water, through the milk, benefit urination, polyester drink, cough and phlegm. Treatment of pregnancy edema, apply pain. Can be fresh, can be sputum." In this way, the squid jumps the Longmen, a famous dish in Shanxi. It can be said that the color, the fragrance, the taste, the shape, the meaning, and the goodness of the cake are good, and our generation can feast on the public and "drink the buddies."