away from home the day before yesterday, when the supper on a "gold flounder head" dishes. In fact, this dish is quite common, most restaurants have a "bubble head pie" dish, the head of this flounder. The problem is that each ate this dish, I feel thirsty mouth, tongue discomfort. The worse, beginning in the stomach hard on plane, tried to return home, things are out of fish smell. It is obvious that most likely are not fresh due to the head.
this flounder pie head soak very welcome by the customers, but most restaurants have a common problem: Too heavy seasoning. Many salt, soy sauce, add sugar, monosodium glutamate and a variety of sauce, the taste of mouth甜咸extremely strong. No wonder this dish quickly opened the sales, because of its strong seasoning really impressive.
I have repeatedly said that if the dish is sweet and salty taste of rich, then it will be much higher salinity in non-sweet food, because there is reduce the salty sweet role. Bubble head cake is such a dish. It has many soup, but also put these customers with cake salty broth to a staggering蘸食all eaten, so after eating this dish, the total amount of salt intake is a staggering quantity!
No wonder every time after eating, feel that the tongue and mouth were salted too hard - some more salt, they are afraid of faster into the bacon. U.S. stomach, they will probably get injured, because of gastric wall mucus layer protective layer that are vulnerable to many salt to soak wash.
At the same time, to do this head, the general need to salt, but also possible to carry out deep-fried or fried. Used frying oil had not high quality, but also through repeated heating, and are not conducive to health. Some restaurants in order to add strong flavor, use margarine to fish or fish head first. This oil, eat Yi?
For this reason, I never touch those who had been released a lot of oil cake, but do not want to go蘸食the so-called taste sauce. After this lesson, and even the head itself慎食to see if fresh enough.
But why do some restaurants are so strong seasoning it? Not put the head light some吗? Needless to say, in fact, can be guessed, dishes flavorings过浓, most are raw materials in order to cover up the smell or not fresh. Refreshing fresh seasonings go well as raw materials, it is a great waste. As the production of steamed fish must live fish are, and the production of dry fish, stewed fish, but are probably dead fish九成. Also, for example, has been a bit smelly with the meat to make flavored concentrated回锅肉almost do not eat out; and if we use it to make stew or general cooking dishes, definitely it is difficult to cover up the smell of.
If the head is fresh, that could have been done not so salty, but not significantly reduced the extent of its taste. People love the strong flavor dishes, the pursuit of taste stimulation, the middle wants some restaurants because they are more user-friendly low-grade material to reduce the cost of the ... ...
It suffices to say that the head of raw materials flounder if not fresh, there is obvious smell, restaurants will be developed into such a rich dish amazing. Comments from the Internet easy to flounder fish meat, then broken in, you can listen to it usually not fresh fish. Since fresh fish is not broken, and only take a long time meat will become worse. Such raw materials, bacteria or exceeded the total number of breeding a number of pathogens, it is not a strange thing.
Friend heard this matter on my question: What kind of flounder fish? Why have only seen the middle of the head have not seen it? In fact, it is a relatively flat shape of the deep-sea fish, the fish succulent and tender meat. The problem is that middle part was used for processing into fish processing plants, fish and other products for export overseas, most Chinese people been able to see is the factory production waste - the head, also there is fish. These things from the factory to the restaurants, has not necessarily very fresh. Head with gills, large quantity of bacteria, is the fish most likely site of corruption, if the transport or retention of improperly, are more likely not fresh meat, or breeding of pathogens.
I have been wondering abuse it, can eat Chinese on the head with fish scraps, and even the raw materials are not new, only foreign the person can get a good deep-sea fish? Now the financial crisis in the West, is not screaming at stimulating domestic demand growth, but also give their own people that fair treatment, let us eat that the original export only high quality food, work?
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