Why does stinky osmanthus fish stink so much? What are the medicinal effects of Guiyu?

The reason why stinky osmanthus fish is so stinky is that there is a special smell on the fish, and when it is cooked and pickled, it has a stinky smell. Guiyu has many medicinal functions, such as it can beautify the skin and strengthen the body.

The smell that seems to be smelly but not smelly is the unique smell of mandarin fish. 【Sexual taste】Sweet, flat, non-toxic. 【Guijing】Spleen, stomach meridian. 【Efficacy】Replenish qi and blood, benefit the spleen and stomach.

The reason why the stinky osmanthus fish is so stinky is because the stinky osmanthus itself has a special qi, and the medicinal diet of the osmanthus fish can promote blood circulation.

Stinky mandarin fish is made because it goes through a special fermentation process, which is of course more expensive than its medicinal properties and can make people healthy.

Because stinky mandarin fish is marinated with stinky marinade or stinky tofu and then fermented, the medicinal effect of cinnamon fish is that it can replenish deficiency.

The smell of mandarin fish is unique to mandarin fish. 【Sexual taste】Sweet, flat, non-toxic. 【Guijing】Spleen, stomach meridian. 【Efficacy】Replenish qi and blood, benefit the spleen and stomach.

In fact, it is not really stinky, but after being marinated in a special way, the fish body exudes a smell that seems to be stinky but not smelly, which has the effect of replenishing deficiency.

It is because it will go through a special fermentation process in the process of production, and of course, it is more expensive than its medicinal effect that it can make people healthy.

Mandarin fish doesn't stink, but Hui vegetables are stinky. Cantonese cuisine makes steamed mandarin fish, and it stinks and can't be eaten.

When marinating, Wang Zhi and stinky tofu are added.

Does it stink? I seem to have accidentally bought two pieces of meat yesterday, and the meat is very fresh.

Stinky osmanthus fish is a traditional famous dish of the Han nationality and one of the representatives of Huizhou cuisine. It originated in the Huizhou area of Anhui Province (Huizhou is now Huangshan City) and is popular in the Huizhou area. People who see it for the first time don't dare to put down the chopsticks, because the smell of the mandarin fish is not smelly, which makes people a little worried.

In fact, choose fresh mandarin fish, remove the scales and internal organs, clean and drain the water, you can choose a wooden barrel, first sprinkle a little refined salt on the bottom of the wooden barrel, and then smear the surface of the fish with an appropriate amount of refined salt one by one, neatly put it into the barrel, layer by layer, and finally press a heavy object on the mandarin fish to press the mandarin fish tightly.

Stinky osmanthus fish, also known as stinky mandarin fish, is one of the representatives of traditional famous dishes and Huizhou cuisine, which originates from the Huizhou area of Anhui Province (Huizhou is now Huangshan City) and is popular in the Huizhou area. People who saw it for the first time didn't dare to put down the chopsticks, because the smell of the mandarin fish made people a little worried. A classmate from his hometown in Hubei said that he wanted to give me a few stinky mandarin fish, I thought it was preserved fish, smoked fish or salted fish, and I was afraid that if I took it home, I would not have the opportunity to eat it, so I disliked and refused, and missed the stinky mandarin fish, and later tasted the deliciousness of this fish, and regretted it to death.

That's an afterword. Put the fish in, add soy sauce, Shao wine, sugar, water (it is best to use beer or water), bring to a boil over high heat, and then cook over low heat for about 15 minutes. .When the soup is almost dry, remove the shallots, dilute them with wet starch and serve them on a plate.

Huizhou stinky mandarin fish, also known as stinky cinnamon fish, barrel fresh fish, barrel fish, pickled fresh fish, is a traditional famous dish of Huizhou, one of the representatives of Huizhou cuisine, in Anhui Huizhou area (now Huangshan City, Anhui Province) so-called pickled fresh, in Huizhou local dialect has the meaning of smelly.

A wealthy businessman in Anhui took a boat home, but the road was far away, and the mandarin fish he carried stinked, and her wife was virtuous and couldn't bear to throw it away, so she made the stinky mandarin fish into a dish by herself, but she didn't expect it to taste very good after it was done, and then it slowly developed into a famous dish in Anhui. The production process is exquisite, it is to marinate the fresh mandarin fish in light salt water in the environment of about 25 at room temperature, marinate it best with a wooden barrel, place the belly upwards, press it with mountain green stones or river pebbles, and after six or seven days, the fish body will emit a smelly but not smelly.

The fish is cleaned first, the line is removed, and then it is marinated for an hour to two hours, and finally the marinated fish is put in the pot to do.

It is to take out all the internal organs of the cinnamon fish, and then marinate it with condiments for a period of time, and then add a certain amount of condiments.

First of all, prepare the fish and various ingredients, and then take out the internal organs of the fish and wash them after swimming, cut a few knives on the fish, and then boil the oil, put the fish into the pot and pour some water, and then add some ingredients, and slowly boil it over low heat.

Stinky mandarin fish is, of course, the most authentic in Huizhou, which is now the Huangshan area.

In people's impressions, it seems that the most representative of Hui cuisine is the stinky mandarin fish. The stinky mandarin fish in Huangshan is fresh and slightly spicy, the meat is crisp and tender, the fresh fragrance enters the bone, and the fish meat naturally becomes "a hundred pages", and it is fragrant between the teeth when eating. In fact, there is a legendary story about the origin of stinky mandarin fish, according to legend, Huizhou people love to produce mandarin fish in the Yangtze River basin, and many Huizhou merchants are engaged in long-distance fish trafficking business.

However, there was no fresh-keeping equipment at that time, so the merchants had to take advantage of the cool weather to go to the riverside to buy, and then hire porters to pick up wooden barrels and sell them in the mountainous areas of southern Anhui. But once, when a merchant hired a porter to rush to southern Anhui, the weather suddenly became hot, and the mandarin fish stinked in the barrel. In order to avoid losing all his money, the merchant asked his wife to treat it with thick oil red sauce, who knew that it tasted even better.

The merchant was overjoyed and invited the famous chef in the city to cook the stinky mandarin fish and give it away for free. While the villagers were amazed, they were also busy asking for advice on how to make it. Later, the villagers followed suit, and the stinky mandarin fish gradually became a famous dish in Huizhou, and even Huizhou had the custom of "fish does not smell and do not eat".

Your good practice is as follows: 1. Cut the osmanthus fish obliquely on both sides with a flower knife (again, be careful not to cut off the fish body); 2. Cut the fish from the belly to the back of the fish (be careful not to cut off the back of the fish); 3Put the fish on a slightly larger plate, put in a few pieces of stinky tofu, and evenly spread the stinky tofu all over the body of the fish (inside and outside, and all the inside of the knife). 4. Wrap the fish tightly with a slightly thicker plastic bag (not easy to be pierced by the fish, and a few more layers of fresh-keeping bags are also acceptable). Put it in the refrigerator for a week.

5. After a week, take it out and rinse it with water. 6. Shred ginger, slice garlic, cut green onions, garlic paste, cut dried red peppers, and a few peppercorns for later use; 7. Heat the oil in the pan, put in the stinky osmanthus fish, and fry the fish slightly on both sides until browned. 8 Then add ginger, garlic, dried red pepper, Sichuan pepper to the pot, after the garlic sauce is fried to make the fragrance, cook the appropriate amount of cooking wine and light soy sauce in turn, if you like the dark color of the dish, you can add a little dark soy sauce (do not add more according to the situation, so as not to make the fish taste too salty), add an appropriate amount of water to the pot, cook the fish inside and outside slightly, add water starch to thicken until the soup is slightly dry, sprinkle with green onions, and you can eat it out of the pot.

Kitchen utensils used: non-stick pans, pans.

Stinky Cinnamon Fish Ingredients Ingredients Seasoning: 1 Cinnamon Fish Garlic Sauce 2 teaspoons light soy sauce Appropriate amount of Sichuan pepper Appropriate amount of cooking wine Appropriate amount of garlic 5 dried chili peppers 6 ginger Appropriate amount.

Is the stinky osmanthus fish **? If you want to make the most authentic stinky mandarin fish, there are many places, and there are many places where you can find this in many places.

The most authentic stinky cinnamon fish should be from Hunan, because it tastes very good.

Eating stinky osmanthus fish generally has no effect on the body, although stinky osmanthus fish is rich in protein required by the human body, contains fat that provides human body heat, and contains various nutrients required by the human body, although these are beneficial to human health, but anything is beneficial must have disadvantages, stinky osmanthus fish is no exception, not all people are suitable for eating stinky osmanthus fish.

1. Stinky osmanthus fish is suitable for people with weak physique, fatigue and emaciation.

2. Stinky osmanthus fish is suitable for people who are not fragrant in diet and malnourished.

3. Stinky osmanthus fish is especially suitable for the old and young, women, and people with weak spleen and stomach.

4. Patients with asthma and hemoptysis should not eat stinky fish.

5. Those who are cold and damp should not eat stinky osmanthus fish.

To sum up, the people who are more suitable for eating stinky osmanthus fish include people with weak physique, fatigue and emaciation, poor diet, malnutrition, old and young, women, and weak spleen and stomach; People who are not suitable for eating osmanthus fish include patients with asthma, hemoptysis and people with cold and dampness.

The smell of stinky mandarin fish is actually due to the smell of mandarin fish after it has been marinated in a special way. After the fish is processed and washed, then the fish is placed in an environment of about 25 degrees Celsius, and after six or seven days of drying, the fish will give off a "stinky smell". But in fact, this is not really smelly, but the unique flavor of the fish after salting, and it is by no means the peculiar smell caused by the deterioration or deterioration of the mandarin fish.

This is due to the abundant protein of fish, which is partially decomposed in hot and humid temperatures, turning into protein and a small amount of amino acids, which will produce mucus and a faint odor, but because a small amount of amino acids are produced, the meat will have a significantly increased umami taste. In the same way, this is also the case in soy tofu and stinky tofu.

An allusion to the stinky mandarin fish

Legend has it that more than 200 years ago, fishmongers in Guichi, Tongling, Datong and other places along the Yangtze River transported the Yangtze River mandarin fish to the mountainous area of Huizhou in wooden barrels every winter, because it took seven or eight days to arrive in Huizhou.

In order to prevent the fresh fish from spoiling, the fishmonger sprinkled a layer of light salt water with a layer of fish when filling the barrel, and often turned it up and down: when the fish arrived in Huizhou, the gills were still red, the scales did not fall off, and the quality remained unchanged, but the skin exuded a peculiar smell. After washing, fry it in hot oil and cook it over a fine fire, the peculiar smell is completely eliminated, and the fresh fragrance is incomparable, becoming a popular delicacy.

No matter what fish will be killed before eating, and the stinky osmanthus fish is to kill the live osmanthus fish for pickling, and the pickling method is to use a layer of fish sprinkled with a layer of light salt water, and turn it up and down.

Stinky osmanthus fish only exudes a special smell that seems to be smelly but not smelly, but after washing, it is slightly fried in hot oil and cooked over fine heat, there is no smell, and it is still fragrant.

How to make stinky cinnamon fish:

We need to prepare the following ingredients: cinnamon fish, stinky tofu, ginger slices, garlic slices, diced pork, green onions, chili pepper, cooking wine, sugar, monosodium glutamate, soy sauce, dry and wet cornstarch, salad oil.

After the osmanthus fish is slaughtered, both sides are cut obliquely with a flower knife (again be careful not to cut off the fish body), and then cut the osmanthus fish from the fish belly to the back of the fish (be careful not to cut off the back of the fish).

The head and tail are marinated in fine salt for a while, and then pressed in wooden barrels to let the osmanthus naturally ferment and become smelly, generally three days in summer and one week in winter. Or put the fish on a slightly larger plate, put in a few pieces of stinky tofu, and evenly spread the stinky tofu all over the body of the fish (inside and outside, all inside and outside of the knife), and then put it in the refrigerator for a week.

After a week, take it out and rinse it off with water. Put the wok on the fire, put in the salad oil and burn until it is 70% hot, put the submerged cinnamon fish into the pot and soak it until the color is golden and cooked, remove and drain the oil.

Leave the bottom oil in the pot, then add ginger, garlic, dried red pepper, Sichuan pepper to the pot, after the garlic sauce is fried out of fragrance, cook the appropriate amount of cooking wine and light soy sauce in turn, if you like the dark color of the dish, you can add a little dark soy sauce (do not add too much according to the situation, so as not to make the fish taste too salty), add an appropriate amount of water to the pot, cook the fish inside and outside slightly, put in the fried stinky osmanthus fish, add sugar, soy sauce and monosodium glutamate, and then cover the fried meat and bamboo shoots on top of the stinky osmanthus fish, add water starch to thicken until the soup is slightly dry, Finally, garnish with chives and serve.