xiaoxue
SelinaOrn
Few people probably know the name of this dish. This is a Hubei specialty. Even in Hubei, this is only done near Jingsha. It is not popular in other counties and cities. In recent years, similar dishes have begun to appear in Hunan cuisine. However, Hunan people do not use grass carp to make it, but use diao fish. They are called "Yanggan Da Diao". In fact, the production method is the same. They are all marinated with many condiments, then sun-dried, and then boiled. Hubei people call this dish "glutinous rice cake". In fact, the content has nothing to do with glutinous rice cake. The main reason is that its shape is square and similar to glutinous rice cake, and its taste is flexible and chewy like glutinous rice cake, so it is named glutinous rice cake. <br /><br />This dish is actually very simple to cook. The main thing is to master the heat of drying in the sun. It will not work if it is too much or too much. Only if it is just sunned until it is half-dry can the fish become elastic and chewy. I remember an old man said something very reasonable in "Da Jang Geum". He said,"Sunshine is the best chef." When you think about it carefully, it's really amazing. The same ingredient, freshly cooked, completely dried, dried, semi-dried, dried in the shade or dried, will have a completely different taste, and a variety of dishes can be made based on different tastes. Thinking of this, I can't help but sigh with people's enthusiasm for delicious food from ancient times to ancient times. It is in this constant search and innovation that we have gone from the original raw meat and drinking blood to today's eight major cuisines. Hehe, if we go too far, we should go back to the topic and introduce it. Let's introduce this "glutinous rice cake fish" method!
