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糟鱼鲊。以前做糟鱼鲊是用鲫鱼和白鱼,将带鳞鲫鱼从脊背处一刀剖开,刮去肚杂,放在阳光下晒至半干;带鳞白鱼在腰肚间一刀剖开(糟白鱼的脊背肉特别好吃),拉去肚杂,撒抹淡盐、干辣子面、喷酒装罐腌制。笔者在云南生活,一直不敢吃这种滇味“糟鱼鲊”,后在一农村朋友家吃到无鳞鲇鱼做的鲊后,才开了这口“鲊味”。糟鱼鲊均为香油炸煎吃。客观地说(我个人认为),鱼肉的味道并不怎么鲜美腊香,倒是油煎时的那股奇异香味非常之好闻,撩人食欲。正宗的“糟鱼鲊”一般使用3.5~4公斤重的鲤鱼、草鱼,弃鳞弃肚弃腮洗净切块晒半干,拌作料腌制。做滇味“糟鱼鲊”的窍门是要在腌罐里塞些荷叶、稻草,再把罐口倒扑向地自然滤水保湿。
Bad fish 鲊. Used to be bad fish 鲊 is the carp and white fish, the carp cutlass carp cut open from the back, scraping off the stomach, put in the sun until half dry; White fish’s back meat is particularly delicious), pull to belly miscellaneous, sprinkle light salt, dried spicy noodles, spray wine canned pickled. I live in Yunnan, has been afraid to eat this Yunnan flavor “bad fish”, after a friend in the country to eat scaly fish without scallions, it opened this “smell”. Spicy fish 鲊 are fried sesame oil to eat. Objectively speaking (I personally think that), the taste of fish is not very tasty wax, it touches fried strange flavor that smell is very good, sultry appetite. Authentic “bad fish 鲊” generally use 3.5 to 4 kg of carp, grass carp, discard abandoned Abandoned Abandoned Wash the cut half dry sun, mixed marinated materials. Dian flavor “bad fish 鲊” trick is to pick some of the lotus leaf in the pickle jar, straw, then pour the mouth of the mouth to the natural water filter moisturizing.