Preparation Method of Fishy Smelling Herb
As a characteristic wild vegetable of the Southwest region, fishy smelling herb has always been a controversial presence in the culinary world. Its unique spicy aroma and the characteristic of being both food and medicine have attracted food connoisseurs while also deterring beginners. This article delves into the cooking techniques and flavor secrets of this magical plant through five core dimensions.
One, Techniques for Handling Fishy Smelling Herb
1.1 Fresh Stem Preprocessing
After picking, it needs to be rubbed repeatedly with running water, focusing on removing the brown scales at the rootlets. It is recommended to soak in light salt water for 20 minutes to effectively reduce the earthy taste. Keep the tender buds during processing, as they offer the crunchiest texture.
1.2 Drying Preservation Method
Shading dry method is best: lay the cleaned stems flat on a bamboo sieve and place them in a well-ventilated, shaded area for natural dehydration. After complete drying, seal and refrigerate, which can preserve the flavor for up to six months.
Two, Four Classic Cooking Methods
2.1 Health Tea
Take 30 grams of dried herb and pair it with 5 grams of wolfberries, steep with 85℃ hot water for 10 minutes. The timing of adding honey is important; adjust it when the tea is cooled to 50℃, which can retain the active enzymes and not destroy the honey aroma.
2.2 Cold Dishes Art
Knife skills determine the texture: oblique cuts at 3cm are best. It is recommended to use Yunnan's characteristic spicy paste instead of ordinary chili powder, combined with lemon juice and Sichuan pepper oil, to create a layered sour and spicy flavor.
2.3 Stir-frying Techniques
When stir-frying fishy smelling herb with eggs, pay attention to the order of adding ingredients: first sauté the stems in hot oil, then quickly stir-fry with the poured egg mixture. When paired with Chinese-style bacon, it is recommended to use lightly smoked Sichuan bacon to avoid excessive flavor conflict.
2.4 Creative Dishes
Try pairing with seafood: when stewing with mussels, the contained decanoyl acetaldehyde can effectively remove fishy taste. Or finely chop and mix into the meat filling to create uniquely flavored Yunnan-Guizhou style dumplings.
Three, Flavor Science Analysis
The special odor of fishy smelling herb comes from the volatile component known as houttuynin (decanoyl acetaldehyde). This substance begins to decompose at temperatures above 60℃, which explains why the cooked food has a milder fishy taste. The difference in taste perception is related to the OR6A2 gene, which determines the body's sensitivity to aldehydes.
Through proper cooking, its flavor can be transformed into a unique fresh aroma: fermentation treatment (such as making kimchi) can produce lactic acid bacteria metabolites; high-temperature quick stir-frying promotes the formation of methyl n-nonyl ketone, bringing a fresh herbal scent. It is recommended for beginners to start with cold dishes or tea drinks and gradually adapt to its special flavor.