The fish of Peru delicacy of a gilded signboard 敬新磨救县令

Peru delicacy of fish is not only a gilded signboard lead: Peru people are fond of fish love, life also have the same feeling for many years in Peru, Chinese. Pay attention to the public number "have the tune", see more wonderful original content! To Peru, Machu Picchu is worth watching, do not have a taste of Peru "fish" will regret. In order to carry forward the fish eating culture, from 2004 onwards, every year in June 28th in Peru fish festival". In 2008, Peru as the host country of the APEC summit, the fish into the banquet menu, make delicious Peru fish Barghouti, the fish has now become a delicacy in Peru a gilded signboard in the world. Do not eat raw fish fish at night in Peru is like everyone, because production is very simple, just different levels in the fish material and price, it can be on the banquet menu, also on the ordinary table. Peru fish is very important in the selection, the fish must be fresh, raw fish are generally superior from the Pacific and large yellow croaker halibut, especially in the deep sea of white fish is the best. While salmon and tuna are not suitable for Peru fish, on the northern coast of Peru is the most famous fish to eat the best. Peru fish is divided into several: one is the northern coastal areas with fresh fish as raw material, one is the use of octopus, squid, shellfish as the main material, there is a southern Peru based material production with shrimp sashimi. Although the choice of different materials, but the ingredients are the same. Do not open the fish free local little lemon. This juicy sour lemon is making raw fish is the best accessories. Other ingredients necessary for making fish are salt, pepper, coriander, garlic, onion. Experienced chef special advice, put the fish into cubes, hand to squeeze the lemon juice, can not play with fish with lemon juice machine; curing time should not exceed 20 minutes, the fish with lemon almost cured, but not too bad. After a minute after mixing fresh meat, elastic taste good sashimi made, add salt, pepper, pepper, garlic, coriander and other ingredients and mix well, will be on the table. The fish is usually made with a sweet potato, a corn and some onions. Some fish store will give you a cup of "tiger milk", is not really a tiger milk, but the fish production process, with a variety of spices, pickled fish taste left after white juice, this juice is very sour, according to local people say it is very rich in nutrients, known as the "tiger milk" in the name of. In Peru the famous fish store to wait in line, Peru fish shop Business Hours are generally 12 noon to 3 pm, the evening did not eat fish, because the fish is not fresh. The best fish come from Chinese, not the fish seasoning and make it so simple, but the fish made by different chefs taste different. I have several years of living in the Peruvian Chinese friends, they make the fusion of Chinese sauce fish alive, ginger added a local fish sauce, fish tastes great. In 2014, Javier, a more than 60 year old Chinese chef from Peru, was awarded the world’s best gourmet award by being a good cook". Master huang.

鱼生 秘鲁美食的金字招牌   导语:其实不仅仅是秘鲁人对鱼生情有独钟,生活在秘鲁多年的中国人也有同感。 关注公众号“ 有腔有调”,查看更多精彩原创内容!   到了秘鲁,马丘比丘值得看,不尝尝秘鲁“鱼生”一定会遗憾。为弘扬鱼生美食文化,从2004年起秘鲁每年6月28日都过“鱼生节”。2008年秘鲁作为APEC峰会的主办国,把鱼生放进国宴菜单,使鲜美的秘鲁鱼生声名大振,鱼生现在已经成为秘鲁美食在国际上的一块金字招牌。   晚上不吃鱼生   鱼生在秘鲁可谓人人喜爱,由于制作非常简单,只是在鱼的选料和价格上分不同档次,它既可以上国宴菜单,也能上寻常百姓餐桌。秘鲁鱼生在选材上非常讲究,鱼一 定要特别新鲜,一般上品鱼生都选择产自太平洋的大黄鱼和比目鱼,尤其以深海白肉的鱼为最佳。而三文鱼和金枪鱼都不适合做秘鲁鱼生,秘鲁北部沿海的鱼生最好 吃也最出名。   秘鲁的鱼生分为几种:一种是北部沿海用新鲜深海鱼为原料,一种是用章鱼、鱿鱼、贝壳类为主料,还有就是秘鲁南部以虾为主料制作 的鱼生。虽然材料选择不同,但配料都万变不离其宗。做鱼生离不开当地特有的小柠檬,这种汁多味酸的柠檬是制作鱼生最佳辅料。制作鱼生必备的其他辅料还有 盐、胡椒粉、香菜、蒜末、洋葱。   有经验的厨师特别指点,把鱼切成小方块,柠檬要用手挤捏,不能用果汁机打汁;鱼肉用柠檬腌制时间不要超过 20分钟,把鱼肉几乎用柠檬腌透,而又不会太糟。再经过一分钟的搅拌后肉质鲜嫩,富有弹性口感很好的鱼生就做成了,加上盐、辣椒、胡椒粉,大蒜、香菜等配 料并调拌匀,就可以上桌了。制作好的鱼生一般搭配一块红薯、一截玉米、一些洋葱。   有的鱼生店还会送你一杯“老虎奶”,其实不是真的老虎奶,而是制作鱼生过程中,带有各种调料味、腌制鱼后留下的白色汁液,这种汁非常酸,据当地人说它的营养非常丰富,被冠以“老虎奶”之名。   在秘鲁有名气的鱼生店要排队等座,秘鲁鱼生店的营业时间一般都是中午12时到下午3时,晚上没有吃鱼生的,因为那时候的鱼已经不新鲜了。   最棒鱼生出自华裔之手   别看鱼生的调料和制作这么简单,但是不同厨师制作的鱼生味道千差万别。笔者有几个在秘鲁生活多年的中国朋友,他们制作的鱼生还融合了中国的调料,将姜加入本土鱼生调料中,鱼生味道也很棒。   2014 年秘鲁60多岁的华裔厨师哈维尔・黄,凭一道拿手鱼生,荣获“世界最佳美食奖”。黄师傅有句名言: “做一盘鱼生,给我一条鱼,一把刀和一平方米就足够了。”黄师傅在食客面前现场制作鱼生。他选择的鱼都是一大早在渔港买的最新鲜的比目鱼或是大黄鱼,选料 上乘,价格随行就市。他制作鱼生从剖膛、去皮、切块、拌料一气呵成,就像是表演,食客既欣赏了制作全过程,又品尝到鲜美的鱼生。   黄师傅的餐馆地理位置并不好,一座普普通通两层小楼,没怎么装修,面积不大,只有十张餐桌,生意却非常红火,政府高官、社会名流都是这个小餐馆的座上客。   难以割舍鱼生情   有专家说鱼生的名字源自当地克丘亚语,意思是新鲜的鱼。这道美食在秘鲁北部沿海一带已经流传2000多年。后来西班牙人入侵,秘鲁鱼生的腌制调料发生变化,开始使用柠檬汁、盐和胡椒,使鱼生的味道更加鲜美。   记得多年前,笔者参加一个记者招待会,当笔者问一位在国际跳高比赛中获得金奖的秘鲁青年选手,是否会到美国求学时,他的回答是,“我不想离开秘鲁,因为这里有我最喜爱的美食‘鱼生’”,可见秘鲁鱼生有多么大的魅力。   其实不仅仅是秘鲁人对鱼生情有独钟,生活在秘鲁多年的中国人也有同感。笔者一位朋友因为生意关系经常在中国和秘鲁间往返,每次离开秘鲁几个月,电话中都会表达出对秘鲁鱼生的一种想念。   一位朋友对笔者说,鱼生还有治感冒特效,她一有感冒征兆,马上吃一盘鱼生。她说,能治感冒,也许是鱼生里的柠檬起了作用。此外,鱼生还有补钙功效。相关的主题文章:

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