|
Fish Tofu
Fish tofu () is a fish product that resembles the form and texture of tofu. It is made from fish paste (also known as surimi). History According to legend, fish tofu was invented by Shi Lang (1621–1696) in Tainan, present-day Taiwan. He was a naval officer of the ruler Zheng Jing. Shi first popularised fish tofu with soldiers, the legend goes.梁伟锋.鱼豆腐 ''大众商务: 创业版'' 10S (2005): 41-41 (in Chinese). Retrieved 2022-04-10. See also * Fishcake References {{reflist Fish dishes Surimi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as " Geng" (羹) common in Fujian cuisine. In Japan, the earliest surimi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shi Lang
Shi Lang (1621–1696), Marquis Jinghai, also known as Secoe or Sego, was a Chinese admiral who served under the Ming and Qing dynasties in the 17th century. He was the commander-in-chief of the Qing fleets which destroyed the power of Zheng Chenggong's descendants in the 1660s, and led the conquest of the Zheng family's Kingdom of Tungning in Taiwan in 1683. Shi later governed part of Taiwan as a marquis. Early life and career Shi Lang was born to a distinguished lineage in Fujian, in 1621. He studied military strategy in his youth, and became particularly proficient in naval warfare. He was also famous for his strength, ferocity and martial skills in battle. Kangxi Emperor once described him as a fierce warrior who was also highly adept in military command skills, however, he was a blunt and rude person who lacked basic manners and courtesy. After fighting a number of minor operations locally with his father, he joined Zheng Zhilong's naval fleet as captain of the left vangua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zheng Jing
Zheng Jing, Prince of Yanping (; 25 October 1642 – 17 March 1681), courtesy names Xianzhi () and Yuanzhi (), pseudonym Shitian (), was a 17th-century Chinese warlord, Ming dynasty loyalist and ruler of the Kingdom of Tungning in Taiwan. Biography Born on 25 October 1642, he was the eldest son of Koxinga (Zheng Chenggong) and a grandson of the pirate-merchant Zheng Zhilong. After the conquest of Fort Zeelandia in 1662 by his father, Zheng Jing controlled the military forces in Amoy and Quemoy on his father's behalf. Upon the death of his father six months later, Zheng Jing contested throne as the King of Tungning with his uncle, Zheng Shixi. The dispute was resolved in Zheng Jing's favor after he successfully landed an army in Taiwan despite strong opposition by the forces of his uncle. This was followed by Zheng Shixi withdrawing his claim. With both the vast pirate fleet and the throne of Tungning, he intended to continue his father's plans to invade the Philippines; ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishcake
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication '' Book of Household Management'', her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting ingredients such as smoked salm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Dishes
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Most fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
