CATDOLL : CATDOLL: Bream in many different ways

Bream cooking methods

Steamed Bream

【Dish name】 Steamed bream

【Cuisine】 Zhejiang cuisine

【Features】 The fish is complete in shape, the meat is soft and tender, fresh and delicious, and the soup is clear and mellow.

[Ingredients] One fresh bream (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoot slices, 25g soaked mushrooms. 10g diced suet, 4g sliced ​​ginger, 3g rice ginger, 5g scallion knots, 5g balsamic vinegar, 4g refined salt, 3g MSG, 2g Shaoxing wine, 2g scallion segments, 250g clear soup.

[Production process] Kill the bream, remove the scales and gills, cut open the belly, remove the internal organs, wash, and then blanch in boiling water, remove, scrape off the black film, rinse, and make a cross-shaped cut on the back of the fish. Place the fish in a deep plate, and then put bamboo shoots, mushrooms, diced lard, and ham slices on the fish. Add refined salt, Shaoxing wine, and clear soup, and then put ginger slices and scallion knots. Steam in a steamer over high heat for 10 minutes. When the fish's eyes are protruding, it is cooked. Remove the scallion and ginger from the steamer, and pour the original juice into a bowl for later use. Put the fish in a long waist plate. Add refined salt, MSG, and 70 grams of boiling clear soup in the original juice soup in the bowl, adjust the taste, and then pour it on the fish. When eating, bring ginger powder and vinegar to dip.

Braised bream

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Scallion oil bream

Ingredients: a fresh bream, some green onions, oil, salt, MSG, cooking wine, ginger and other seasonings.

Production:

1. Wash the bream and put it into clean water. Add salt, cooking wine, ginger and other ingredients into the pot and cook together.

2. Take out the cooked bat and put it on a plate for later use. Chop the scallions and sprinkle them on the fish with MSG and other seasonings.

3. Heat salad oil in a pan, pour the hot oil over the bream.

Sweet and Sour Bream

Scallion oil bream

Ingredients: a fresh bream, some green onions, oil, salt, MSG, cooking wine, ginger and other seasonings.

Production:

1. Wash the bream and put it into clean water. Add salt, cooking wine, ginger and other ingredients into the pot and cook together.

2. Take out the cooked bat and put it on a plate for later use. Chop the scallions and sprinkle them on the fish with MSG and other seasonings.

3. Pour salad oil into the pot and heat it, then pour the hot oil on the bream.

Bream is best cooked by steaming or braising the whole piece.

Braised bream

1. Bought a 20-ounce bream (felt too small, I would release this if I caught it when I was a kid, but unfortunately it's rare to see the 2-4 pound bream in my hometown on the market. In fact, the triangular bream from the Yangtze River would be the best, but I guess the good stuff from my childhood is almost extinct) the necessary ginger, onion, and garlic.

2. Pay attention to clean the fish's abdominal cavity. The water bodies nowadays are polluted to varying degrees, so there are black films in the fish's abdominal cavity!

3. Cut the fish on both sides to make it easier to absorb the flavor.

4. Because the fish is small, there is no need to cut it crosswise, just cut it three times diagonally - note that you should cut diagonally into the meat, not straight!

5. Apply some salt evenly on both sides of the fish, and even a little inside the abdominal cavity, to make it taste good in the early stages! I don’t like the practice of dipping the fish in flour, as it ruins the texture of the fish skin!

6. Put the prepared fish on a plate, top it with shredded ginger, crushed garlic, shredded dried chili peppers, and some green onions! The combination of several colors looks good!

7. Put the oil in the pan and stir-fry until it emits blue smoke. Do not use too high a fire, just stir-fry until the aroma comes out.

8. When the onion and garlic turn yellow, you can remove the ingredients and set aside. Pay special attention to the red pepper, don't fry it until it turns black, otherwise it will not look good.

9. Use the remaining oil to fry the fish! The oil temperature should be 60%

10. It's OK when both sides are slightly browned, or you can fry it a little longer! Be careful when turning the fish over, or you'll ruin the pan if you break it.

11. Then you can put a small bowl of water (there is no soup at home) and start cooking - the fire in the restaurant is big and there is a lot of oil, and people even cook it all with oil, so families use their own methods! After the water boils, add the most important rice wine + soy sauce, which is a step to remove the fishy smell, seasoning and coloring!

12. Add the previous ingredients and cook together. Add a little salt to the soup. Consider the amount, because soy sauce is also salty. You will need to add sauce later, including the fish itself and the seasoning! Keep pouring the sauce on the fish to ensure even heating!

13. Add a large spoonful of bean paste, which is something I like very much.

14. The fish will be cooked in a short time. If it is cooked for a long time, its appearance will be damaged.

15. Now put the fish on a plate and sprinkle with green onion leaves - do you think it's done?

16. There is still some soup in the pot! This is the essence! Add a little sugar and vinegar, MSG, mix a bowl of water starch, put it in the pot, boil it over high heat, stir it quickly and evenly, and remove it from the pot when it becomes a little sticky!

17. The final step - pour the sauce on it! The amount of sauce is up to you. Too little will make the dish too dry, too much will make it tasteless!

Pull the fish body several times, don't pull too hard, then put it in the hot oil pan, fry the front side and the back side, don't fry too hard, fry until the skin is slightly yellow, don't turn it back and forth, just turn it over once, then take it out for later use. Put a little starch water in the pot, add salt, vinegar, MSG, ginger, etc., put the fried fish in and cook it for about eight minutes

What is the difference between Wuchang fish and flat fish?

Thirty years ago, I heard this in Wuchang: Wuchang fish is bream, but it must be wild bream that migrates to the Yangtze River to reproduce and can swim upstream to Wuchang on its own. The way to judge whether Wuchang fish is real is to count the ribs of the fish. Only those with 13 ribs (on one side) are Wuchang fish, and those with less than 13 can only be called Jiujiang fish, Wuhu fish, etc. Of course, nowadays, artificially cultivated bream, even if they have 13 ribs, are not Wuchang fish, and the taste cannot be compared with wild ones.

There is no such species as Wuchang fish in the world.

The great man has a poem "Just drank the water of Changsha, and ate the fish of Wuchang". It means that the journey was previously in Changsha, and now in Wuhan.

Wuhan people are very smart and found this to be a good opportunity to promote themselves. Because Wuhan is on the Yangtze River, it is not as good as Shanghai and Nanjing. Here comes the opportunity. Work on the fish. Among the four major freshwater fishes, crucian carp and carp, cichlid is rarely farmed outside the Yangtze River Basin and is not well-known, so they call it Wuchang fish. It became famous all over the country. This is the smartness of Wuhan people. Fortunately, Changsha people are not smart enough, otherwise, "Changsha water" would be unaffordable for Chinese people.

In fact, this poem is transformed from an allusion.

During the Three Kingdoms period, Sun Hao, the last ruler of the Eastern Wu, planned to move the capital from Jianye (Nanjing) to E County (renamed E County Wuchang). The officials were unwilling and expressed their opposition, saying "I would rather drink the water of Jianye than eat the fish of Wuchang".

Wuchang fish is actually a species of fish, and its scientific name is "bream".

Let’s first talk about where Wuchang fish comes from?

The real origin of Wuchang fish is Niushan Lake in Jiangxia, which is the lake that was reconciled with Liangzi Lake after the dam was blown up last year. There is a place called Bream Pond in Niushan Lake, which is the deepest part of Liangzi Lake and the home of Wuchang fish.

What exactly is Wuchang fish?

Wuchang fish is actually bream. However, there are several types of bream, and they all look similar. The bream we usually call Wuchang fish is named after the bream that Comrade Mao Zedong ate, called round-headed bream, which is more tender than other breams. Mao Zedong named it "Wuchang fish". The dorsal fin of the round-headed bream is 13.5, not 13, and the one near the head is only half. This kind of bream is called round-headed bream. Bream with 13, 14 or 15 dorsal fins cannot be called Wuchang fish.

Yu has the pronunciation and meaning of Yu. From the meaning of Yu turning into a dragon, Yu means little dragon. Wu means the dragon and phoenix turning dance to achieve the unity of dragon and phoenix. Chang means prosperity. Therefore, Wu Chang Yu achieved the unity of dragon and phoenix with confidence. If Bian Yu does not practice the dragon and phoenix turning dance, it is unknown when he can achieve the unity of dragon and phoenix.

According to my personal opinion, I don't know if it is correct. If I am wrong, please add or correct me. Wuchang fish is actually the same species as flat fish (in Guangdong, this fish is called border fish). It's just that the growth environment and conditions are different. Most of the flat fish (border fish) are artificially cultivated, and there are also wild ones in mountain ponds, reservoirs or rivers. The quality and deliciousness of the fish are quite different from that of Wuchang fish. The so-called Wuchang fish is actually wild flat fish (border fish) in rivers. Every year, from a specific season, it swims upstream from the mouth of the Yangtze River against the flow of the Yangtze River and migrates to reproduce. When the flat fish migrates to the Wuchang section of Hubei, the fish body has grown and matured, and a lot of fat on the body has been consumed. The body becomes flat and not swollen, especially the tail muscle is obviously tightened and narrowed than the farmed one, and the meat is firmer. Therefore, the flat fish caught in the Wuchang section of the Yangtze River is particularly delicious, so it is called "Wuchang fish.

Wuchang fish, scientifically known as Megalobrama roundhead, is a type of bream. It originated from Liangzi Lake in Ezhou, which was called Wuchang in ancient times, so it is also called Wuchang fish. It has a taller back and shorter body than Changchun bream and triangle bream, a thicker body, darker scales, and a noticeable depression at the junction of the head and back.

The most authentic Wuchang fish originating from the Fankou Dam where the river flows into.

Wuchang fish and bream are the same species, but they are produced in different places. The great man ate it in the Great China Restaurant at that time, because the Great China Restaurant is located in Wuchang. A poem by the great man led to many interesting things. The fish he ate at that time was produced in Fankou, Ezhou. It is said that the main spines of this fish are 13 and a half spines. Anyway, I have never eaten it. Every plant and animal has local characteristics. Wuhan has lotus roots from Lianhua Lake, and the authentic Hongshan cauliflower is produced in the area of ​​Hongshan Pagoda Temple in Wuchang. It is said that wherever the bell of Hongshan Pagoda Temple rings, the cauliflower is delicious. The quality decreases from the inside to the outside.

Wuchang fish, scientifically known as Megalobrama amblycephala, belongs to the genus Megalobrama of the family Cyprinidae in the order Cypriniformes. Megalobrama amblycephala is of great significance in China's freshwater aquaculture industry because it is the first fish to be named, domesticated and farmed after the founding of New China.

The correct spelling of flat fish should be bream. In the general sense, or according to most people, bream refers to the roundhead bream, also known as Wuchang fish, so some places call Wuchang fish bream, and some call it grass bream.