Xiamen soy sauce water, I traveled to Xiamen for the first time when I was a child, where I had this soy sauce water for my first meal. When I was eating it, I thought, the taste is exactly the same as the red fish that my family usually cooks, and this braised boiled fish is as fresh as our boiled fish pot.
After returning home, I looked up some books and asked the old teacher, only to know that Chaoshan and Fujian are very similar in customs, diet and even language. In fact, many ancestors in Chaoshan came from Fujian. However, due to the long history and strong ethnic identity, the two regions have developed their own characteristics, and Minnan people also include Chaoshan culture when talking about their own culture.
Mr. Li Ka-shing, the richest man, once said: "Our ancestors lived in Putian, Fujian for generations. I can say that I am half from Fujian." Because at the end of the Southern Song Dynasty, hundreds of thousands of Fujian Putian people began to emigrate to Shantou and Chaozhou to escape the war.
A slice of Xiamen soy sauce I ate as a child also made me understand this. In some areas of Shantou, there are actually such practices. However, Shantou is more famous for its fish pot and fish pot. For coastal locals, seafood is indispensable every day, and Beckham is the most popular home-cooked flavor.
At first, the fish pot looked like this. Fishermen by the sea came back from fishing, and the big ones and the good ones were reluctant to eat and sold. The remaining small fish, or a small amount of fish, are mixed and cooked in one pot for the convenience of going to sea, commonly known as miscellaneous fish. The same is true of fishermen in Xiamen. It is the simplest and most authentic home-cooked dish, without too much seasoning.
After a long time, more and more people find this method delicious, nutritious and cheap, so it is popularized. The miscellaneous fish pot does not specify which kind of fish to use. Generally, it is convenient to buy according to your own preferences, and only one requirement is freshness. Skinned fish, sand fish, yellow croaker, horsehead fish, small yellow croaker, etc. Many people like it.
The ingredients we add to the Chaoshan miscellaneous fish pot are very simple, that is, ginger, garlic, Puning bean paste and Chaoshan local celery. There is also boiled miscellaneous fish with soy sauce in Xiamen. Although each family has its own taste, the practice is similar. The main ingredient is sea fish, followed by soy sauce water. The color should not be too dark or too light, salty and sweet.
Miscellaneous fish is my favorite. I bought some fish today, made a Chaoshan miscellaneous fish pot at night, and had dinner with dolls at noon. She loves to eat yellow croaker, so she made this Xiamen soy sauce yellow croaker. Without monosodium glutamate and salt, a few minutes is a delicious food that makes people feel happy and warm.
Materials:
Yellow croaker, soy sauce water, sugar, water, ginger, garlic, dried pepper, green garlic seedlings.
Preparation: Wash and drain fresh marine fish, slice garlic and ginger, wash green garlic sprouts or celery and cut into small pieces.
Exercise:
1. Heat the pan, pour in the oil, and stir-fry the garlic slices, ginger slices and peppers over low heat.
2. Cook the soy sauce, add a little sugar and boil.
3. Add croaker or other marine fish, add hot water, the water does not have to be completely soaked. Braised fish some people like to fry the fish, but I prefer to cook it directly, so that the meat is tender and fresher.
4. After cooking for a few minutes, turn the fish over (depending on the size of the fish). When it is almost cooked, add the green garlic seedlings and cook until it is broken.
Tips:
1. Personally, I like soy sauce * or * extremely fresh, because the taste of soy sauce is also very important, so it is specially put forward, not an advertisement, so it is marked with an asterisk.
2. No more salt and monosodium glutamate. Marine fish itself has a slight salty taste, soy sauce is salty, don't add salt!
3. Marine fish can choose a variety of small miscellaneous fish, or single fish such as squid, clam and yellow croaker. The most important thing is freshness. Freshwater fish can certainly be cooked, but it is not Xiamen flavor or Chaoshan flavor.