There are many classic dishes that can be cooked with casserole, such as casserole fish head pot, casserole braised chicken with red onion, casserole cauliflower powder, casserole seafood porridge, casserole claypot rice, casserole tomato pot, etc. Among them, the most common one is casserole fish head pot! Simple, delicious and delicious!
popular science knowledge about casserole
Casserole is a kind of traditional pottery, which has the advantages of fast heat transfer, slow heat dissipation, strong heat preservation ability, and a relatively balanced ambient temperature, which is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more fresh and fragrant ingredients overflow, the more fresh and mellow the stewed soup tastes, and the more crispy the stewed food materials are.
generally speaking, casserole should not be used for cooking, but should be simmered, braised and stewed. At the beginning, it should be heated gradually to avoid burning on the fire suddenly, so as to avoid the casserole bursting. After stewing the food, when moving the casserole away from the fire source, it should be placed on a wooden mat to make it radiate evenly and cool slowly. It is not appropriate to put it directly on a hard and cold desktop like marble to avoid cracking the pot sand. This is the place to pay attention to when using it in daily life.
Fish head pot with bean curd stick in casserole is delicious, fragrant and delicious. It is easy to make and you will learn it as soon as you learn it.
the main ingredients are 2 pomfret heads, 2 dried yuba sticks, appropriate amount of ginger slices, garlic grains and onion segments
the auxiliary materials are salt, cooking wine, soy sauce and oyster sauce
1, and the fish head pieces are cleaned. First, cut the head of mandarin fish into large pieces, rinse it with clear water, put it in a small basin, then add 2 spoonfuls of salt, a proper amount of cooking wine, stir it evenly with chopsticks, marinate it for 11 minutes, and finally rinse it with clear water, and leave it aside to drain the water. -the purpose of adding salt here is to remove the fishy smell and the slippery mucus on the fish. After wiping with salt, rinse with flowing water, which makes it very clean. It's best to ask the stall owner to help you chop the fish head when you buy it, because the fish head is really hard and slippery, so it's a little difficult to chop it at home. Of course, you can also cut the fish head without cutting it.
2. Prepare other materials. Clean the casserole and cover it with a few chopped garlic; You don't need to soak the yuba in water, just rinse the dust with clear water, cut it into finger-like lengths and spread it on garlic.
3. Fry the fish head. Prepare a frying pan, first heat the pan, pour in proper amount of peanut oil, put the drained fish head down, and fry the fish head on both sides with a small torch. -Fried fish heads taste more fragrant and have a burnt fragrance, which makes people have an appetite.
4. put it in a casserole and stew. After the fish head is fried on both sides, shovel it into the casserole, spread it on the yuba, sprinkle shredded ginger and chopped green onion on it, pour a proper amount of cooking wine, oyster sauce, soy sauce, etc., add 1 bowls of boiling water, cover it, put the casserole on the stove, slowly heat the pot over medium heat, then turn it into a big fire, pour the juice all the time, and then turn it into a medium-small fire to keep the juice boiling all the time. -Pay attention here, when the fish head is about to roll, pay attention to the size of the fire, so as not to overflow the soup.
5, freshly baked. Stew the fish head for about 25 minutes, the juice is almost collected, and the fish head is cooked. After opening the lid, add chopped green onion and try it again. If it is not salty enough, you can add a little salt to taste it, and the delicious yuba fish head casserole is ready!
The fish head made in this way is fresh and sweet, with good taste, thick sauce, soft and chewy yuba, delicious and delicious!
—— Tips ——
① You don't need to soak the yuba in water. Usually, when you cook yuba, you usually have to soak it in water first, but the yuba here doesn't need to soak in water, because the cooking time is still quite long, about 31 minutes. If you soak it in water in advance, it will easily boil and affect the taste. So there is no need to soak water here, just rinse it with clear water.
② The amount of boiling water should be added to soak at least 1/3 of the fish head. Sometimes I think that if there is too much water in the casserole, it will easily overflow; There is not enough water, and the ingredients are easy to stick to the bottom of the pot. Therefore, the amount of boiling water added here should be soaked to 1/3 of the fish head, so that the fish head can be cooked faster.