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风鳗即是风干的海鳗,最初只是浙江宁波地区的人们喜爱食之,不久便扩大到全国许多地区。因此风鳗制作最有名的还是在宁波,其工艺、口味使人难忘。 海鳗是硬骨骨鱼纲、鳗鲡科属鱼类的统称,主要产于舟山一带,其他沿海也有出产。海鳗身体圆而长,一般为40厘米至160厘米左右长,尾部侧扁,颜色灰白无鳞,口大,牙大而锐利,性格凶猛,喜欢吃各类小鱼和虾。海鳗营养价值较高,每100克含蛋白质17.2克,脂肪7.8克,还有大量的钙、磷、铁等矿物质和各种维生素;它味甘性平,具有补虚祛风湿的作用。 海鳗鲜活时食用甚佳,风干后食用亦美。风鳗制作方法为:选一条约重6公斤左右的大海鳗,用布把海鳗外表抹干净,从背脊部开刀、去内脏,用布揩干净,用400克的精盐、30克花椒、白酒少许,抹遍海鳗内腔和外皮,腌浸24小时。再用竹片将海鳗肉撑开,吊在阴凉处风吹至干,一般吹六、七天为最佳。风鳗作为食物原料,可以制作多种多样的菜肴,在此仅介绍四款。 一、清蒸风鳗 原料:风鳗500克 葱段、姜片、酒、醋少许 操作:将风鳗切块,放在鱼盆中,加葱段、姜片、黄酒,上笼蒸20分钟,出笼待凉,用手将风鳗块撕成丝,蘸醋而食。
The wind eel is a dried moray eel that was initially favored by people in Ningbo, Zhejiang Province and soon spread to many parts of the country. Therefore, the most famous wind eel production in Ningbo, its technology, taste unforgettable. Moray is a bony fish class, eel family is a collective term fish, mainly produced in the Zhoushan area, other coast also produced. Moray body is round and long, usually 40 cm to 160 cm long, tail side flat, gray and gray scales, mouth large, teeth and sharp, ferocious, like to eat all kinds of fish and shrimp. Moray high nutritional value, each containing 100 grams of protein 17.2 grams, 7.8 grams of fat, there are a lot of calcium, phosphorus, iron and other minerals and vitamins; it is sweet nature, with the role of tonic rheumatism. Moray fresh even when eating very good, dried and eaten also beautiful. Wind eel production methods: Select a weight of about 6 kg of sea eel, with a cloth to mop eel appearance wipe clean, from the back ridge surgery, to the internal organs, with cloth 揩 clean, with 400 grams of salt, 30 grams of pepper, liquor A little, smear moraine lumen and skin, pickled dip 24 hours. Bamboo and then use the eel meat propped open, hanging in the shade to the dry wind, the general blowing six or seven days for the best. Wind eel as food ingredients, can produce a wide variety of dishes, only four introduced here. First, steamed wind eel raw materials: Wind eel 500 grams of scallion, ginger, wine, vinegar a little operation: The eel cut into pieces, put the fish bowl, add scallion, ginger, rice wine, cage steam for 20 minutes, Out of the cold, hand-torn eel pieces of silk, dip vinegar and food.