Stone fish is the specialty of Hunan cuisine. Its characteristics are mainly in the aspects of manufacturing methods and materials. It is made by cutting a big stone into a stone pot with ears, frying the fish in the stone pot and adding various seasonings and ingredients. What stone is the pot of stone fish?
The stone pot of stone fish is generally carved from pure natural high-quality refractory stone, which has the advantages of hardness, quick heating and non-sticking. There are two main materials used to make stone pots:
1, gray gorge stone
The stone pot made of this kind of stone is hard and thin, and it is heated quickly, so it won't break when cooking or making soup. It is very resistant to burning. Fish cooked in this pot is tender and delicious.
2. bluestone
It is made of stone at the peak of a high mountain near the Yangtze River in Chongqing. Its advantages are strong texture and low price. The cooked fish and fish soup are thick and will not rot if they are kept for a long time. It is also a variety that is used more.
What are the advantages of cooking fish in stone pot?
The reason why stone fish should be cooked in stone pots is not unconventional, but it also has certain benefits, which are embodied in:
1. There are trace minerals in the stone of the stone pot, which will be released when cooking. There are many tiny pores on the stone, which will also absorb harmful substances.
2. The fish cooked in the stone pot is heated evenly, so the flavor is stronger and the taste is better.
3. The slow heat dissipation of stone pot can increase the heat preservation time of stone pot fish.
But the stone pot is a stone pot after all, and its thermal conductivity is not as good as that of an iron pot, so it will take a long time to make fish with it.
Third, how to maintain the stone pot of stone fish?
Stone pot is an important tool for making stone pot fish. Stone pot itself is not cheap, and its quality will affect the quality of stone fish. So pay attention to the maintenance of stone fish. The specific maintenance methods are as follows:
1. How to maintain the stone pot for the first time?
(1) Wash the newly bought stone pot with warm water and dry it in the shade for more than two hours. Be careful not to use metal objects such as steel balls for cleaning.
(2) After cleaning, add some salt water and a cup of white vinegar to the stone pot, put the stone pot on the stove, slowly bake the stone pot until it is dry, and let the water in the stone fully evaporate for about 20 minutes.
(3) After the stone pot is cooled, put edible oil into the prepared large iron pot or large metal container to soak the whole stone pot. At the same time, the oil is heated to 40-60℃, and the stone pot is fried with warm oil for a period of time.
(4) After the oil is no longer bubbling, take the stone pot out of the warm oil and cool it before use.
2. Daily use and maintenance of stone pots
(1) When used for the first three times, the stone pot should be cooked with low fire. The treated stone pot is suitable for slow heating with low fire, and it is forbidden to use high fire.
(2) Wash the stone pot with warm water after use. After cleaning, put the bottom of the pot up, not directly on the floor.
(3) Under normal circumstances, you can't scrape the inner wall with very sharp things.
(4) When making stone fish, pay attention to control the heat, don't let the fish bottom out, and stir frequently to avoid food burning and cracking at the bottom of the pot.
(5) Choose as many fire rings as possible for the stone pot where the stone fish is cooked to prevent the stone pot from being damaged due to a high temperature.
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