Main ingredients:

1 piece of bright red chicken fish head _ A large marine fish (you can also use fat fish, five fingers of a lady (I don't know if this thing is available in China), cut in half, 1 eggplant, cut into 6 pieces, 2 tomatoes, cut into pieces,

Sauce:

10 garlic, 20 small onions, 10 red pepper, 5cm ginger, 3cm turmeric root, 1 citronella, 20 curry leaves, 1 cup oil, 3 tablespoons fish curry powder, 2 cups water, 2 cups coconut juice, 1 citronella.

Exercise:

1。 Boil the fish head in boiling water for about 5 minutes, then take it out and put it in cold water. (Remove fishy smell)

2。 Start to prepare the sauce. Chop and mash garlic, onion, pepper, ginger, turmeric and citronella. Heat the oil in a large saucepan and stir-fry the cut materials and curry leaves with low heat. Add some curry powder and stir-fry until fragrant.

3。 Pour 1 glass of water and simmer for a while. Pour the remaining water, coconut juice, lemon juice, salt and fish head into the pot and cook slowly until the fish head is cooked.

4。 Add croissants and eggplant, then add tomato pieces, and then put them in the pot until the materials are soft and rotten. Super delicious. That kind of big fish head belongs to marine fish. If you can't find it, you can actually change it to a fish maw point. Delicious, hehe, delicious with citronella, curry leaves and coconut milk. Absolutely sticky, spicy, cool, and it can also produce red oil. It's delicious to pour the juice on white rice.

PS: The most important thing is to put more turmeric, curry leaves, citronella and coconut milk if you like, and less or no if you don't like it, but it tastes better and the fish is slippery.

Chicken and beef are super delicious.

But if chicken and beef are fresh, they don't have to be cooked.

What's more, if you cook chicken and beef, you don't need so many vegetables. Instead, add tomatoes to potatoes. Tomatoes are sour and delicious. Fish, chicken and cattle should be added with a small glass of anhydride juice, which is delicious, but it is like lemon juice. I hope you like it. Very professional taste. It's the smell here anyway. The important thing is that the juice is thick, the taste is hot and sour, and the meat is not old. 1 casserole fish head tofu

Materials:

2 boxes of kapok tofu, 600g of fresh silver carp head (fish head with neck), 75g of cooked bamboo shoots, 30g of fragrant shavings, 2 slices of ginger, 40g of pork belly slices, garlic sprouts 1, and peppers 1.

Seasoning:

2 tablespoons of bean paste, rice wine 1 teaspoon, 3 teaspoons of soy sauce, sugar 1 teaspoon, 5 cups of broth and a little pepper.

Edible:

1, malnutrition.

2. Those who are disheartened, frustrated, irritable and often sad or anxious because of emotional disorders.

3. We often need to use our brains and bother to design and create ethnic groups.

Small words of health:

Casserole, fish head and tofu are mixed with a variety of nutrients, which have a good nourishing effect. If you can't regularly ration three meals, you can supplement your physical strength and adjust your body and mind when the seasons overlap. Its tastes are diverse, its cooking method is elegant, it can stimulate appetite moderately, and it is suitable for developing nationalities and people who often eat delicacies. Therefore, Emperor Qianlong of the Qing Dynasty had an endless aftertaste.

Specific practices are as follows:

1. Wash the fish head, remove the teeth, and make two deep cuts near the gills.

2. Cut the tofu into 4× 1 cm thick pieces.

3. Wash and slice bamboo shoots, fragrant shavings, pork and ginger.

4, pepper, garlic seedlings cut into inches.

5. Add onion, ginger and wine to the fish head, and simmer for 20 minutes until it boils.

6. Remove the fish head after cooling.

7. Add 2 tablespoons of oil to the wok, first add ginger, stir-fry Chili slices and seasonings (1), then stir-fry pork belly, and finally add all the materials and seasonings (2) and simmer for 15 minutes, then pour into the casserole and continue to cook for 5 minutes.

Features:

Casserole, fish head and tofu are mixed with various nutrients, and the nourishing effect is good. And its taste is diverse, moderately stimulating appetite, and the Qing Qianlong emperor has endless aftertaste.

2 "Fish head beans in casserole"

Raw materials:

Silver carp head, tender tofu, cooked bamboo shoots, water-soaked mushrooms, bean paste, Shaoxing wine, green garlic, Jiang Mo, soy sauce, white sugar, monosodium glutamate, oil 250g (actual dosage 100g) and cooked lard.

Exercise:

1. Wash the head of silver carp with scales and gills, cut two deep cuts on both sides of the back meat section near the head, and put it in a container. Coat the head of the fish with chopped bean paste and marinate it with soy sauce, so that the salty taste permeates the whole head. Cut the tofu into pieces 3.5 cm long and 0.5 cm thick, and blanch with boiling water.

2. The pot is on fire. When the oil is 80% hot, fry the fish head in front of the pot, then turn the fish head over and fry it slightly, boil the wine and ginger juice, cover it and simmer it on low heat. Then add soy sauce, sugar and fresh soup1000g, cover and stew until 80% cooked, then add tofu, bamboo shoots, mushrooms and monosodium glutamate. After boiling, pour the pot into a large casserole, simmer for five minutes on low heat, then simmer for about two or three minutes on medium heat, skim off the floating foam, add green garlic and monosodium glutamate, and pour lard on it, then serve in the original pot.

Features:

The color is elegant, the soup is pure and thick, the fish head is fat, fresh and delicious, and the fragrance is overflowing.

3 "casserole fish head tofu"

Raw materials:

Fish head, tofu, mushrooms, dried laver, pork, dried pepper, salt, white vinegar, soy sauce, cooking wine, chicken essence, edible oil.

Exercise:

1, shred onion and ginger, slice pork, and dice tofu with boiling water;

2. Wash the fish head and blanch it with boiling water for later use;

3. light the fire in the pot and pour the oil. When the oil is 60% to 70% hot, stir-fry onion and ginger, add pork slices and fish heads, fry until they change color, pour cooking wine, and then turn the fish heads into casserole; Add salt, white vinegar, mushrooms and water to the meat slices in the pot and stir fry;

4. Pour all the ingredients into the casserole, then add dried Chili, tofu, dried seaweed and chicken essence and stew for 12- 15 minutes.

4 "casserole fish head"

The main ingredients are a mussel fish head, two pieces of frozen tofu, half a catty of Chinese cabbage and 200 grams of water-borne fungus.

Seasoning materials: three green garlic seedlings, two red peppers, half a tablespoon of watercress, two onions and four slices of ginger.

Three scoops of soy sauce, twelve scoops of sugar, one scoop of monosodium glutamate, one scoop of salt and two scoops of rice wine.

working methods

Step 1: Cut the fish head in half, evenly spread it with two tablespoons of soy sauce and one tablespoon of rice wine, marinate for 10 minutes and three tablespoons of heating oil, fry both sides of the fish head for later use, cut frozen tofu into thick slices, cut Chinese cabbage into long sections, shred garlic seedlings, cut auricularia into large pieces, and slice pepper.

Step 2: Heat three spoonfuls of hot oil to stir-fry the seasoning, then add the seasoning and water to adjust the taste, then pour it into the pot with the fish head to boil, simmer for fifteen minutes, stew for another hour, and sprinkle with shredded garlic before serving.

5 "casserole fish head soup"

Features: The soup is rich and delicious.

Raw materials:

Silver carp head, vermicelli, pepper, soy sauce, sugar, monosodium glutamate, ginger and green garlic.

Making:

Soak the fish head in clear water to remove the muddy smell, cook the oil until it is 70% cooked, fry the fish head until golden on both sides, add yellow wine, ginger and pepper, add fresh soup, cook until the soup is thick, add seasoning and vermicelli, and add green garlic when serving.

10 casserole fish head

Raw materials:

Silver carp head 1 about 500g, tofu 250g, cooked pork 100g, cooked ham, golden hook (shrimp skin), a small amount of winter bamboo shoots, Chinese cabbage 250g, ginger (mashed), onion, refined salt, Shaoxing wine, monosodium glutamate, pepper and soup. ,

Making:

1. Wash the eel head with some fish, drain the water, cut it into two pieces, and season with refined salt and Shaoxing wine. Cooked ham, pork and winter bamboo shoots are all sliced. Cut the tofu into strips and blanch it twice with boiling water. Wash the Chinese cabbage and tear it into pieces. Wash the gold hook and put it into the soup.

2. Put the wok on the fire, heat the oil to 60%, fry the fish head and take it out. Leave a little oil in the pot, stir-fry ginger and onion, then add fish head, soup, cooked ham, cooked pork, winter bamboo shoots and refined salt, and cook until it tastes delicious. Take out ginger and onion, add tofu (drained), Chinese cabbage, pepper and monosodium glutamate, and cook until the Chinese cabbage is just cooked. Cover the fish head on the surface, put other ingredients at the bottom, and put them in a soup basin.