CATDOLL : CATDOLL: Where is sand barracuda mainly found? When is it in season? What is the current price?

1. Where is sand barracuda mainly produced? When is it produced? What is its current price?

Sand Pickerel

Distributed from the Ryukyu Islands of Japan to the northern part of the South China Sea in the northwest Pacific Ocean. It mainly inhabits sandy and muddy sea areas or sandy land around coral reefs. The inhabiting depth is 0~20 meters.

The reproductive period is in spring in the Beibu Gulf of the South China Sea and in late spring to midsummer in the Yellow Sea and Bohai Sea. They lay floating eggs, which are oval in shape. They start to swim to the shore in late spring in the Yellow Sea and Bohai Sea, and disperse to feed after spawning; they hibernate in the deep sea.

The price is unclear, but they are usually made into ready-to-eat dried fish fillets.

2. Where can I buy the delicious Bada Chuan in Hangu, Tianjin?

Look carefully on the 2nd floor, these things are unique to Hangu!

"Eight Great Steamed Buns" is a general term for steamed bun dishes. It is not limited to the eight kinds of Haiyan products. All dishes that can adapt to the steamed bun technique are collectively called "Eight Great Steamed Buns".

According to historical records, the land of Hangu area was formed about 2,000 years ago. In the Qin Dynasty, Hangu area was called Xiaoyanhe by the people. Its population consisted of prisoners who were "sentenced to hard labor and sent to boil salt". That is, the place where prisoners lived together. Their diet mainly consisted of coarse grains, vegetables soaked in salt, and a large amount of seafood and fish products. The cooking method was extremely primitive. This primitive and distinctive cooking technique was called "馇" by the people. After a long historical period, under the conditions of specific population composition, the "馇" skill was gradually formed and became a major feature of Lutai, Hangu and Gangtang areas.

The representative dishes of the "Eight Great Steamed Buns" mainly include "Steamed Fish with Clean Intestines and Dried Clams", "Steamed Hemp Thread", "Steamed Razor Clams", "Steamed Shrimp", "Steamed Eight Generations", "Steamed Sea Catfish", etc. The steaming skills are very common in these areas, and the Eight Great Steamed Buns of Yang's Family in Yangjiazhai, Hangu are the most famous.

Two thousand years later, the cooking skills have been perfected and sublimated. It is not only a delicacy worthy of being served in formal occasions, but also has enriched the cooking techniques.

Take the bus and get on at the small square of East Station. There are many buses to Hangu. Get off at Xinkailu.

Drive by yourself - the expressway of Heiniucheng Road - Weiguo Road (turn at the Weiguo Road overpass) - Jinhan Road - Chadian (Hangu) - Xinkai Road.

The price is not expensive, it is generally based on the market.

3. How much does it cost to raise fish in Tianjin fish ponds in 2015? Where is the cheapest fish?

Six yuan per pound.

4. Why does sugar-fried hawthorn not frost?

Sugar-fried hawthorn is also called: snow red fruit and sugar snowball.

Usually, sugar-fried hawthorn and candied haws are sold at the same stall.

But the preparation methods and taste of sugar-fried hawthorn and candied haws are different.

To make candied haws, you need to string hawthorn and other fruits on a string. After the sugar is cooked, roll the skewered fruits on the surface of the sugar liquid and dip them evenly in the sugar liquid. After they cool, a thin, transparent sugar coating is formed. It looks crystal clear and very crispy, and looks like rock candy, so it is called candied haws.

Candied haws can also be made into various combinations such as stuffed ones, dipped ones, etc.

Sugar-fried hawthorn is made by washing the hawthorn, removing the stems, and then directly pouring it into the sugar solution and stir-frying it.

The sugar wrapped around the finished product of sugar-fried hawthorn looks like snow, so some people call it "snow red fruit" or "sugar snowball".

The sugar in the sugar-fried hawthorn is soft and smooth, and it melts in your mouth, which is completely different from the candied haws.

Sugar-fried hawthorn can generally be made with hawthorn, cherry tomatoes, jujubes, kumquats and yam beans.

In addition, it can be made into a variety of flavors, such as: sweet orange flavor, pineapple flavor, apple flavor, strawberry flavor, taro flavor, etc.

Here is how to make sugar fried hawthorn:

raw material:

1. 500g hawthorn

2. 250g white sugar

3. 5 grams of white vinegar

4. 10g corn starch

5. 100g water

6. Agar powder 0.5 g

tool:

1. A wok

2. A wooden spatula

Hawthorn processing:

First, remove the stem of the fruit, which is the small handle that connects the hawthorn to the tree. If the stem of the hawthorn you bought can pull down some of the flesh directly, you can't pull it directly. You can twist it off with your hands, so that the hawthorn will not be damaged.

Then clean it, wipe dry the moisture on the surface, and dry it in the sun.

In addition, if the hawthorns you bought are taken out of the cold storage by the fruit merchant, such hawthorns will contain more moisture, so you must put them in a ventilated place outdoors and spread them out for about 3 days to allow the moisture to evaporate.

Stir-frying method:

Put the sugar into the pot first, then put the starch into the water and stir thoroughly to dissolve.

Pour the evenly stirred starch water into the sugar pot, turn on the heat and melt the sugar.

After the sugar is fully melted, add agar powder, stir the agar powder again, turn down the heat and continue to cook.

During the cooking process, use a spatula to pick up some sugar liquid and let it drip into the pot.

When the last drop of sugar liquid falls, you can draw it into threads. The sugar drops are recovered very slowly, so this is usually enough.

Note: The dripping state of the sugar liquid is not fixed. The dripping situation should be observed according to the temperature of the sugar-making space.

If the surrounding temperature is high, the dripping will be faster because the sugar solidifies slowly.

If the surrounding temperature is low, the sugar liquid will drip more slowly and the time it takes to form the wire-drawing state will be shorter.

In other words, when the surrounding temperature is high, the time required to boil the sugar will be shorter.

The surrounding temperature is low, so it takes longer to boil the sugar.

In actual operation, you need to flexibly adjust the sugar boiling time according to the situation.

After the sugar is cooked, turn off the heat, pour the white vinegar into the pot and stir it, then take the pot off the stove.

Then pour the hawthorn into the pot and start stir-frying, using a wooden spatula to stir-fry along the bottom of the pot.

First, coat each hawthorn evenly with the sugar liquid, then stop stirring for a while. Wait until the sugar liquid solidifies a little and then stir-fry lightly to separate the hawthorns that are stuck to each other. If the sugar liquid is still relatively thick, wait a while.

When the sugar liquid has turned white, stir-fry it again to separate the hawthorns that are stuck together.

Shake the hawthorns in the pan, like flipping a pan when frying vegetables. This will separate some of the stuck hawthorns and also rub the uneven sugar on the hawthorn surface, making the finished sugar-fried hawthorns rounder.

Once the sugar-fried hawthorns have cooled completely, you can sell them.

Note:

1. After washing the hawthorn, be sure to dry the moisture on the surface, otherwise it will melt easily.

2. The fried hawthorns must be spread out to cool thoroughly, then stored in a mesh plastic box or other ventilated containers. Small packages can be placed in open paper bags but should not be stored in a sealed manner, otherwise they will melt easily.

3. Use white sugar produced in Guangxi or Yunnan.

4. Choose hawthorn varieties with harder skin, such as Big Venus, Crooked Red, Big Five-angled, etc., which are not easily ruined by frying. Do not use hawthorn with large cotton balls.

5. Agar powder is a food additive and can generally be purchased at food additive stores. If it is not available locally, you can buy it from Taobao, which costs about 70 yuan per pound.

6. Start with high heat when frying, and then turn down the heat after the sugar has dissolved. High heat can easily overcook and burn the skin of the hawthorn.