Black Fish Egg [Shandong Rizhao Specialty]

What is black croaker egg? Authentic Shandong Rizhao Specialty: Black Fish Egg

Summary:Do you want to know what black fish egg is? This article is a detailed introduction to the Shandong Rizhao specialty - Wuyu Egg. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wuyu Egg. The full text takes about 5 minutes to read, mainly including the basic introduction of Wuyu Egg and its nutritional value? How did the history of black fish eggs come about? The production method of black fish eggs and the awards and honors of black fish eggs

Basic Introduction of Black Fish Egg

Black fish egg is a unique sea treasure in Rizhao, with a long history and famous both at home and abroad. It was once a delicacy for emperors throughout history. Black fish eggs are processed from the entwining gland of the Rizhao specialty golden squid. They are milky white in color and resemble eggs. By the hands of chefs, they can be processed into high-end foods that are as thin as paper or petals. According to the "Rizhao County Annals" in the 54th year of the Kangxi reign of the Qing Dynasty, "Octopus fish have eggs in their mouths, which are one of the eight treasures in the sea." Until the end of the Qing Dynasty, black carp eggs were listed as tribute

Ink fish is cold in nature, sweet in taste, and belongs to the spleen and stomach meridians; Treating five hemorrhoids, treating dampness and numbness, facial swelling, can "nourish the heart and yin, clarify kidney water, promote diuresis, detoxify and remove heat"; It has the effects of tonifying the spleen and promoting diuresis, removing blood stasis and generating new energy, clearing heat, etc. It is mainly used for treating edema, dampness, athlete's foot, hemorrhoids, scabies and other diseases

1. Wuyu egg, also known as moon egg, is the egg laying gland of female squid (commonly known as cuttlefish). It is elliptical in shape and wrapped in a semi transparent thin skin (i.e. fat skin). It contains a large amount of protein and is produced in Qingdao, Yantai and other places in Shandong Province, China. It has always been regarded as a seafood treasure. In Wang Shilu's "Four Poems on Remembering Vegetables" in the Qing Dynasty, there is a poem that reads: "When you are full of food and fish eggs, please order crab Xu. Bo people shovel belly fish, this matter will pity the canal." He listed Wuyu egg with two treasures: belly fish and crab Xu This dish was popular in Shandong as early as the early Qing Dynasty, and was also very popular in Shandong restaurants in Beijing during the mid Qing Dynasty. It was particularly popular among literati and scholars at that time. During the Qianlong period of the Qing Dynasty, the great poet and gourmet Yuan Mei tasted this dish many times and recorded its preparation method in the "Suiyuan Food List": "The black fish egg is the freshest and most difficult to serve. It needs to be boiled through the river water, the sand removed, and then stewed with chicken soup and mushrooms. Gong Yunyan's Sima family made it the most exquisite." It can be seen that this is a famous dish with a long history This dish is a well-known soup dish at high-end banquets in Beijing

Method of making black fish eggs

Braised black fish eggs

Editing and making process:

1 First, wash the black croaker eggs with clean water, peel off the fat skin, put them in a cold water pot, boil them over high heat, and then soak them in the pot for 6 hours

2. Then peel off the black fish eggs piece by piece and put them in a cold water pot. When they are 80% boiling over high heat, switch to cold water and boil again. Repeat this process five or six times to remove their salty and fishy taste

3. Place a spoon over high heat, add 250ml of chicken soup, black croaker eggs, soy sauce, yellow wine, ginger juice, refined salt, and monosodium glutamate, and cook

4. After the soup boils, skim off the foam, add wet starch mixed with water, and stir evenly

5. Add vinegar and pepper, stir twice, drizzle with cooked chicken fat, pour into a bowl, sprinkle with chopped cilantro and serve

Awards and honors for black fish eggs

In 1984, it was awarded the title of excellent product at the National Exhibition and Sales Fair