Eating fish probably began in the Paleolithic period, about 200,000 to 1.7 million years ago, during the fishing and hunting age, Yuanmou people, Lantian people and Beijing people began to use rough stone tools and wooden tools for fishing and hunting.It is said that they mainly eat snails and mussels. At the same time, they began to use fire to make fire by drilling wood. With fire, human beings are not afraid of the fishy smell of snails and mussels.In the Neolithic Age, people learned to fish with fishing gear such as nets, hooks, and foil traps. Many fishing gears have been handed down to this day, including the practice of fish.The cooking methods of fish are unique and creative in all major cuisines.However, the most primitive steaming and stewing, it seems that there is no reason to change. (See "A Brief History of Fish Farming in China" Hu Xinghua, director of the Taiwan Fisheries Administration)

Here I want to say clear stew.Commonly known as "thousand boiled tofu and ten thousand boiled fish", the longer the fish is cooked, the more mellow the taste.Clear stew is boiled. When cooking fish, you must pay attention to the color of the soup. If you want to cook the fish to make a milky soup, you should fry the fish for a while, and the soup will be white when it is cooked.Unfried fish, boiled clear soup, this is a personal choice, the clear soup is transparent and less viscous.The time to add salt to boiled fish seems to be a major issue. Add salt when frying fish. The salt can penetrate into the fish fiber, and the food is not light. However, adding salt early will easily solidify the fish protein, making it difficult to release it into the soup. The taste is slightly reduced.From the point of view of many cooking practices, it is better to fry it first and add salt later.There are about three kinds of seasonings that can be used to cook fish, pepper, ginger and shallots, and green garlic is also good.Put pepper when the oil is hot, add ginger when cooking soup, and put shallots after cooking. This procedure is close to the legal procedure of cooking fish.

Recently, when cooking fish, grass carp is often used.Grass carp can be divided into green carp and grass carp, both of which belong to the carp family.Green carp is often called herring, grass carp is often called grass carp, and grass carp is common in Beijing fish market. head of the house.Grass carp is cheap in the south and expensive in the north. There are always mysteries that cannot be solved. However, Beijing grass carp is indeed delicious, and it is suitable for boiling, steaming, and braised.Grass carp is a herbivorous fish. It mainly eats grass and eats different kinds of food. It has a big belly.The region is different, and the fish are also different. The price of grass carp in Beijing is higher than that of other farmed fish.

Because I found a clump of wild mint in front of the door, I suddenly wanted to cook fish soup. I eat a lot of silver carp and bighead carp, and crucian carp also thinks that there are many fine spines. When the sauna day evaporates, the grass carp is in the middle of it.When buying fish, the seller asked the seller to kill the fish, and when he came back, he carefully removed the black film in the abdomen and cut it into pieces.Fry the fish pieces with low heat, turn them over gently, until cooked, add water to boil.When the fish soup is boiling, reduce the fire to low, put ginger slices, until the fish soup is white and thick enough to stick to the lips, then throw the washed mint leaves, cook the mint leaves, add salt, and make the cool fish soup All right.

Grass carp is warm in nature, and mint is cool in nature. I think there is a tie between them, and the warmth and coolness are neutralized. Here is a taste.The fish soup is mellow and thick, with the refreshing smell of mint, it is very refreshing to drink, and the thinking becomes clear.Soup, there is nothing to say in such a sweltering time.What about mint, an annual herb, according to Chinese medicine practitioners, it can disperse wind-heat, clear the head, and clear the rash.Chengfangli is often used for wind-heat cold, headache, red eyes, sore throat, chest and hypochondrium swelling and oppression at the onset of wind-temperature.Is Muchi just jealousy?It may be good for writing families who stay up late.Grass carp is sweet in taste, warm in nature, and enters the liver and stomach.It can warm the stomach and harmonize the middle, calm the liver and dispel wind, benefit the intestines and improve eyesight, relieve fatigue, headache due to wind deficiency, hyperactivity of liver yang, high blood pressure, headache and so on.Grass carp boiled grass, cooking such a pot of cool grass carp soup, whether it can achieve the above effects, only God knows.However, on this cool wave, the pleasure of taste is incomparable. Perhaps, we may also think along the essence of the taste, and when we think about it, our eyes will shine.As for the bright eyes of grass carp, I have never heard of this saying. As far as today's food environment is concerned, it should be correct to eat everything in rotation.