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There is a kind of delicacy in Chaoshan, Guangdong, which is called "fish rice". Why should it be called "rice" when there is no rice?

1. First, in order to taste this kind of "fresh", the local people in Chaoshan will lift the fish rice from the middle and eat it directly with the fish in the middle as rice. In their words: fish rice, fresh words are the first thing to eat! Second, the more classic way to eat fish rice is to eat it as a side dish of Rice Congee. A good fish rice, the scale fin is complete, the fish meat is white and tight, the taste is sweet and salty, the empty mouth is not salty, and the white porridge is not light.

2. Fish rice is not rice, so the gourmet Mr. Zhang Xinmin has made some textual research: there are two theories in the name of fish rice: one is that the cooked fish rice is placed in a basket, just like a pot of dried rice, and the fish rice is fresh and original, salty and moderate, so it is often called fish rice, so it is called fish rice; another kind of fish rice is related to the living customs of the people.

3. Fish rice is fish. Only in the ancient and modern Chaoshan food culture, fishermen and the sea supported the continuation of the culture, so fish in the life of Chaoshan people has a special and wonderful position, fish as a meal, fish rose to the same important position among the people of the Central Plains.

4. As a northerner, I have never been to Chaoshan, but the delicacies of Chaoshan in Guangdong can be said to be blooming everywhere, and there are many in our northern city. Let's talk about the delicious food I have eaten in Chaoshan: first, beef balls were the first to know about Chaoshan beef balls, or the bridge in Zhou Xingchi's movie "God of Food". Later, we also had Chaoshan beef balls here, so as food lovers, we must clock in.

5. Steamed fish rice: this is the most common and best way to reflect the taste of fish. Choose fresh marine fish, such as perch, yellowfin fish, etc., wash the fish, marinate them with spring onions and ginger and the right amount of salt for a while, then steam them in a steamer. The steamed fish is tender and smooth, with Chaoshan's unique red chili sauce or bean sauce, delicious.

6. Sashimi is actually sashimi, and many people cannot accept eating raw fish, but it is an authentic snack in Guangdong. The fresh fish that has just been salvaged is cut into thin slices after slaughtering. Covered with peanuts can remove the fishy smell very well, with unique dipping, it is said to be good, if you are curious, you can try it, maybe it is your favorite taste.

The traditional practice of Chaoshan fish rice is explained in detail, and how to cook traditional Chaoshan fish rice is delicious.

1. The traditional method of making fish soup Chaoshan fish rice is to boil fish in salt water. Chaoshan people like to call this salt water fish soup, that is, add enough water to the pot, and then put in salt equivalent to 1 inch of water and bring to the boil. Boil the fish while cooking the soup and put the clean fish in the basket.

2. Chaoshan fish rice: prepare a fresh silver carp with red eyes. Do not scrape fish scales, remove fish intestines and gills, do not clean. Sprinkle salt inside and outside the fish and pickle the fish for 2 hours. After 2 hours, wash the fish inside and outside, especially wash the two dirty blood on both sides of the fish belly spine, dry the water, and put it in a boiling water steamer on a plate.

3. Open the belly of the fresh parrot fish, remove the internal organs and wash it clean. Spread the sea salt evenly on the fish and marinate for more than 1 hour. Wash the pickled parrot fish. Put the parrot in the steamer. Steam over high heat for 10 minutes and then turn off. Cool the cooked fish rice and put it in the refrigerator with cling paper for 2 hours.

Seasoning: take out the steamed fish and sprinkle with appropriate amount of soy sauce and hot oil to increase the aroma. Plate: put the steamed fish and rice on a plate, and the fish rice can be eaten. The key to Chaoshan fish rice lies in the selection of fresh marine fish and high-quality rice, as well as a good grasp of cooking heat. The best choice of fish is the local sea fish, because the variety of marine fish in Chaoshan area, delicious meat, can add a unique seafood flavor to fish rice.

How to make Balang fish

Buy fresh fish. Wash clean, mix well with salt, salt can be sterilized and fishy, this step is necessary, only do healthy food, do not add other messy things. After pickling for half an hour, rinse the salt with water and put it in a steamer. Heat for 15 minutes. It must be steamed thoroughly. Steamed and boiled, the most primitive taste of natural firewood.

Main ingredient: 2 Balang fish. Excipients: 4 teaspoons salt, 2 teaspoons pepper, 2 cloves of garlic, a little coriander, 1 small piece of ginger. The ingredients are ready; wash the bara fish, cut a few knives on the surface, sprinkle with a little pepper and a little salt and marinate for a while. Shred ginger and sliced garlic. Wash the marinated bara fish with kitchen paper to remove the surface moisture. Heat the pot with a little oil and stir-fry the ginger and garlic.

First of all, wash the fresh stick fish, remove the internal organs and scales, and drain the water with kitchen paper towels. A few cuts on the fish can make the seasoning more flavorful. Then, shred onions and ginger on the fish, sprinkle with salt and cooking wine, marinate for 10-15 minutes. Next, put the fish in a steamer and steam over high heat for 7-10 minutes (adjust the time according to the size of the fish).

Wash the Balang fish and wipe dry, marinate them with salt and pepper for 1 hour, then dry them with a towel. Place the fish in a bamboo mat or bamboo Kei and soak it in boiling water over slow heat. When the fish is completely cold, put it on a serving plate and dip it in Puning Douban sauce. Features: this is the most Chaozhou flavor of "fish rice", that is, white fire fish, is invented by Chaoshan fishermen in the past, authentic, salty and pleasant.

Is the fish rice in Chaoshan fish or rice?

Fish rice is fish. Only in the ancient and modern Chaoshan food culture, fishermen and the sea supported the continuation of the culture, so fish in the life of Chaoshan people has a special and wonderful position, fish as a meal, fish rose to the same important position among the people of the Central Plains.

In Chaoshan, fish is rice. Fish rice is a unique practice in Chaoshan area. Wash the fish and soak them in brine for about 30 minutes. Then put the size in the bamboo sieve, sprinkle Shanghai salt, cover the steamer and press the stone to prevent the fish from being deformed during cooking, then put several bamboo sieves on the hanger and cook them in a strong salt water pot. This process usually takes 15 minutes.

Chaoshan fish rice is a special dish in Chaoshan area of Guangdong Province, which belongs to Chaozhou cuisine. Fish rice does not only refer to a kind of rice, but refers to a variety of dishes cooked with fish as the main material. Among them, the most representative is the fish cooking in Chaoshan area, that is, the delicacies cooked together with fish and rice. First of all, to make fish rice, you need to choose fresh fish. Commonly used fish include grass carp, crucian carp, carp and so on.

Fish rice is called "cold in Chaozhou" in Hong Kong and Macao, Guangzhou and Shenzhen. When outsiders came to Chaoshan, they saw yellow wall fish rice and mullet rice written on the menu. They thought it was fish rice with one or two fish on white rice. In fact, fish rice is a special name for chilled fish after Chaozhou people specially cook seafood.

Fish rice is actually fish, cooked in fresh sea water or salt water. Chaoshan calls this kind of fish as fish rice, which means "taking fish as rice". It cooks fish like cooking and eats fish like eating, which raises "fish" to the same important position as "rice" and expresses the "sea" culture of Chaoshan area.

A wise man once said: the most delicious thing in the world is rice, because it will not get tired. Chaoshan people on the mouth of the fish rice, and Yangzhou fried rice or Paella, will be a mouth-watering "fish + rice" combination? The answer is NO.