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1、Mandarin fish is a classic dish of Huizhou cuisine.we should know that mandarin fish is not produced in Huizhou ,so it is curious to know that the dish is created in there . then we should talk a group ---Hui Merchant.Asweknow,HuiMerchantisveryfamousinChina.for
2、notonlytheyspreadanhuicuisineoutalloverthechina,butalsobroughtinmanynon-nativecookingmaterialstoHuizhou.这就包含鳜鱼ThisiswhymaterialofHuizhoucuisinecontainsMandarinfish..About200yearsago,ahuimerchantwasgobusinessIntheYangtzeRiverBasin.Whenhetastethemandarinfish,hewa
3、sshockedofthedelicacyandrealizeditcouldbeancommercialopportunity.HuizhouinthesouthofAnhuiprovince.80%lanofHuizhouismountainsandhills.Inancienttimeswhenthetransportationwasinconvenient,peoplehadtotransportgoodsbycarrythem.Infact,theyhadtotakeaweektoarriveatHuizh
4、ou.OK,thequestionis,duringthisperiod,howtokeepfishfreshandnotletitgobad?Onewaywastocarrythenwithawoodbucket.Inaddition,alayerofthinbrineshouldbeapreadonitateveryintervaloftime.Soafterseveraldaysofcarrying,itwascarriedtoHuizhou.Thenwhenthewoodbucketwasopened,its
5、meltverystinky.Attheearliestperiod.Wejustwantedtohaveatry.Wewanttoknowwhetherthisdishwasedible.Inthisway,afterbeingfriedinsaysauce,thestinkhadgone.Wetasteditliketheflavoroffreshfish,andhaveuniqueflavor.Afterthat,heranarestaurant.andletthisdishbeitsspecialwhichw
6、asverypopular.Withthedevelopmentoftransportation,itcomeseasiertogetmandarinfish,andpeoplemodifiedthemeanshowtopicklethefish.Therearethreemainpoints.Firstly,thewood-madebucket,whichiscapableofkeepingfoodatconstanttemperature,ispriorselection.Secondly,thecontrolo
7、ftemperature,theamountofsaltusedandtimeisalsocritical.25gramsofsaltperkilogramoffish.needpicklingforfivedaysunder25Celsiusdegree.Finally,withastonepressingonthefishcpuldhelpitproducemoreflavorandtastebetter.Beforemakingthesmellymandarinfishpreferredtoreadymater
8、ials,ginger,garlic,greenOnions,alsocanpreparesomemushroomsanddicedmeat,Wecancutthefishonafewknife,inordertosoupcanbefullyabsorbedintoameat.Finallythefiretoboil,smallfirethen