Raw materials:

2 fish heads, 50g mushrooms and winter bamboo shoots, and tofu 100g.

Production method:

Stir-fry the fish head first; Add a little watercress, onion, ginger and minced garlic, add the soup to boil, remove the residue, add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine and fish head, add vermicelli when cooked, thicken the soup, sprinkle with green garlic and serve.

Spicy tofu fish

[material]

Live crucian carp (tilapia, a little more than a catty each), slippery tofu, "Lion Building spicy and fragrant fish" seasoning (per bag180g), onion, ginger, garlic, salt, sugar, soy sauce, etc.

[practice]

1。 Cut one or two knives on each side of the fish (for good taste). Slice some onions, ginger and garlic.

2。 Heat the vegetable oil in the pot (there is not much oil, but at least enough seasoning), and add ginger slices, garlic slices and spicy fragrant fish seasoning (if you cook a fish with two boxes of tofu, you need half to three quarters of seasoning, and if you cook two fish with four boxes of tofu, you need one and a half seasoning).

3。 Stir-fry ginger, garlic and seasoning until fragrant (but don't stir-fry seasoning for too long). Put the fish in, fry both sides slightly, and add "stock". You can use pig bone soup or canned chicken soup (Chiken broth). If not, you can use water.

4。 Boil the fish and soup, add the tofu, the amount of soup is enough to drown the fish and tofu, and then add the right amount of salt, soy sauce and sugar. After the fire boils, burn it for about 20 minutes (you can taste the soup at the back and adjust the salty, sweet and spicy according to your own feelings). Sprinkle chopped green onion at the last minute, and a pot of steaming spicy tofu fish will be ready.

Sichuan style dou fish

[material]

"Lion Building Spicy Fish" seasoning (half a package), Pixian watercress, Hanyuan pepper, distiller's grains (no distiller's grains can be used as cooking wine), salt, sugar, soy sauce, etc.

[practice]

1。 Spend a few knives on fish.

2。 Stir-fry the above seasonings (except wine, salt, sugar, soy sauce, etc.). ) Aroma in the oil pan, then put the fish in and stir-fry it a little (or don't put it, pay attention to controlling the heat, and don't stir-fry the seasoning with the fish).

3。 Add water (submerge the fish but not too much), and add distiller's grains, salt, sugar, soy sauce, etc. After boiling, use low heat for about 10 minute. Put chopped green onion and a very small amount of balsamic vinegar before cooking.

Sichuan bean curd fish method raw materials:

Fish, pickled ginger, tofu, pickled pepper, pepper, onion, garlic and other seasonings.

Exercise:

1, first dephosphorize the fish, turn around and put it in the tent, and cut it into thin slices (not foam).

2. When boiling water in a pot, pour the fish fillets into boiling water and cook them. Pay attention to the heat, don't cook them too well (keep the fish fresh), skim off the foam and pick them up.

3. Cut the tofu into pieces, and pay attention to the quality of the tofu, otherwise the tofu will be broken and scalded with boiling water.

4. Put the tofu in the pot and put the fish fillets on the tofu. Then make the seasoning now (this is the most important thing)

5, sliced sour ginger, garlic pressed flat with a knife, can not be a whole piece, so the taste came out, can not be cut into particles, so it is distributed in the bowl, affecting the whole dish.

6. Pickled peppers are only small morning peppers that don't need to be cut. Onions are cut into sections. Put a little pepper in it.

7. Now let's start making seasonings. Pour the oil into the pot. Of the seven portions, garlic and ginger should not be put first. If you put them in first, the oil will fry them into coke and then turn black. Add dried peppers first, pay attention to the heat, then add pickled peppers, then pickle ginger and garlic, and finally add other seasonings and onions.

8. After the seasoning is done, pour it on the fish. Finally, this bean curd fish (as we call it there) is finally made into boiled fish materials: oil, soybean oil, cucumber, soybean sprouts, garlic cloves, ginger, live grass carp, red dried Chili (must be red) and Chili granules.

Exercise:

1. Remove viscera and fish scales (headless) from live fish, slice, add salt monosodium glutamate, mix well, and let stand for half an hour.

2, ginger cut into large pieces, garlic cloves scattered (not broken), cucumber cut into strips.

3. Heat the soybean oil in the pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot.

4. Cook a pot of water with a few red peppers, add cucumber and bean sprouts, and put the fish fillets into boiling water one by one. Turn off the heat after the fillets float to the surface. Fish fillets are tender at this time.

5. Reheat the prepared Chili oil and pour it into this basin.

Method for making bean curd fish

Not tofu and fish are cooked together, but fish is cooked as tender as tofu. .

Fresh peppers (2 ounces of red pepper and 2 ounces of green pepper), 50 grams of parsley and shallots, appropriate amount of cooking wine, shredded ginger, garlic and chicken essence, grass carp or carp weighing less than 2 kg each 1 strip.

Wash the fish, cut it with a horizontal knife, and cut it through one centimeter, but you can't cut it. Then add cooking wine, salt and shredded ginger to marinate for half an hour, and decide the weight of seasoning according to your own taste.

Dice pepper, coriander and shallot, put about 30g of oil in the pot, heat it to 80%, add pepper, garlic, pepper and shredded ginger, stir-fry until fragrant, add 100g green water, simmer until spicy, and take out the pot for later use. Add 3000 grams of water and 10 grams of oil to the pot, bring to a boil, and put the fish down to cook. 4 minutes after the water boils, take the pan and put it in a fish dish, with coriander and shallots around it, and pour the prepared juice on the fish. This dish is fragrant, light and appetizing. .

Mapo tofu fish ~

Material: one carp.

Ingredients: minced pork100g, tofu, green garlic ~

Seasoning: salt, cooking wine, bean paste, soy sauce, chopped green onion, Jiang Mo, minced garlic, cooking oil, pepper noodles, soup stock and water starch.

Cooking method:

1, put flower knives on both sides of the slaughtered carp, cut tofu into pieces and blanch for later use, and wash garlic and cut into sections;

2. Ignition in the pot, pour oil, add fish when it is 50% hot, fry until both sides are colored and shaped, and then take it out;

3. Leave the bottom oil in the pot, add minced meat, bean paste and cooking wine, stir-fry until fragrant, then add minced onion and ginger, add a proper amount of broth, add fish and tofu, bring to a boil, add salt and soy sauce, and turn to low heat until the soup becomes thick. After the tofu is tasted, thicken it with water starch and sprinkle with green garlic.

Features: ruddy color and unique style.

Shawo fish head tofu

1 silver carp head (weighing about 1250g), tender tofu 500g, cooked bamboo shoots 75g, water-soaked mushrooms 25g, bean paste 25g, green garlic and Shaoxing wine 25g, Jiang Mo 1.5g, soy sauce 100g, sugar.

1. Clean the head of silver carp, gouge out two deep cuts on both sides of the back meat section of the fish head, put it in a container, coat the cross section with broken bean paste, and add 15g soy sauce to marinate slightly, so that the salty taste can penetrate into the whole fish head. Cut the tofu into 3.5 cm long and 0.5 cm thick pieces, blanch with boiling water to remove the fishy smell.

2. Turn the wok on high fire, lubricate the wok, then heat the vegetable oil to 80%, put the fish head in the front of the wok, then turn it over and stir-fry, add Shao wine and ginger juice, cover the lid after a little stew, add soy sauce, sugar and fresh soup 1000g, cover the lid and stew until it is 80% cooked, add tofu, bamboo shoots, mushrooms and monosodium glutamate, and pour in after boiling. /

Method for making fish head bean curd soup

Ingredients: one silver carp (other fish are also acceptable), half a catty of tofu, and a little tender rape.

Ingredients: a little salt, cooking wine or beer.

Exercise:

1. Cut off the fish head five centimeters below the gill cover, so that the fish head can take a little fish (depending on the size of the fish and whether it likes braised fish or not, how many fish bodies to take).

2. Put the oil into the wok and shake it so that the oil is all over the pan. When the oil is hot, fry the fish head in the pot until the whole fish head is cooked, and order a little cooking wine or beer.

3. Put the fried fish head into the casserole and immerse the fish head in cold water. Put it on the gas stove and boil it. Skim off the foam. Continue to cook for about 20 minutes.

4. When stewing the fish head, slice the tofu and wash the rape.

5. The stewed fish soup is milky white. At this time, put the tofu into the casserole and add some salt to continue the stew.

6. When the aroma is fragrant, add tender rapeseed. If you like spicy food, you can add some pepper.

At this point, the fish head tofu soup is ready. It is said that this soup has the effect of strengthening the brain and prolonging life.

Tofu crucian carp

This column: gourmet menu > home cooking > 2006 65438+1October 65438+March Author: An [Return]

How to fish: tofu crucian carp

(Main materials and auxiliary materials)

crucian ............................................................................................................................................................................

400 grams of tofu and 3 grams of Sichuan salt.

Ginger ... Ginger ... Ginger.

Garlic slices ................10g monosodium glutamate ............ 2g.

Onion .......... 10g sweet noodle sauce ............... 10g.

Shanxian watercress 10g wet starch 15g.

25g soy sauce and 750g stock.

(Cooking method)

1. Make two incisions (0.3cm deep) on both sides of the clean fish body, coat with 1 kechuan salt and soak for taste.

2. Cut the tofu into pieces with a length of 5cm, a width of 3.5cm and a thickness of1.5cm, put it in a boiling water pot for about 5min, drain the water, add 500g of broth and Sichuan salt, and simmer slowly.

3. Put the wok on a big fire, put the oil to 70% heat, add the crucian carp and fry until both sides are slightly yellow, tilt the wok, put the fish aside, chop the watercress and stir fry until fragrant, add the ginger and garlic, stir fry the soup and fish together, then add the drained tofu blocks, simmer for about 65,438+00 minutes, and then add the sweet noodle sauce, soy sauce and mash juice.

(Process key)

1. Tofu slices should not be thin, so use original seasonings (salt, soy sauce, bean paste, flour paste) with caution.

Don't have too much fire and too much soup. Use soup to just submerge the main ingredients. The cooked dishes are bright and oily, with more juice and less oil; Be thin when using.

(Flavor characteristics)

1. The appearance of "tofu fish" was invented by diners. One day, a diner came to a Sichuan restaurant, ordered a watercress fish and a glass of white wine, and drank it alone. When eating, the plate is empty. I want to eat another dish, but when I touch my wallet, there is almost no money. So I called the waiter, asked him to buy a bowl of rice with the remaining few dollars, and then added some tofu to the fish juice left on the plate and burned it, thus solving the problem of no food. Hospitality is handled according to this. As we all know, tofu cooked with leftover fish heads and fish juice is very delicious. The chef was inspired, so he created the dish "tofu fish".

2. "Tofu fish", with homely flavor, bright red color, tender taste, mixed meat and vegetables, hemp, spicy, tender and fresh, is deeply loved by eaters.