condiments

Salmon head 1 weight 12 Liang /480g.

1 egg

condiments

1/2 teaspoons of marinade, salt and spiced powder.

Raw flour and ginger juice 1 tablespoon.

A little sesame oil and pepper.

condiment

Raw flour 1 cup

Spiced powder salt 1 teaspoon.

Pepper 1/4 teaspoon

working methods

1 Wash and dry the salmon head, cut into pieces, add marinade, mix well, marinate for half an hour, take it out and drain.

2 mix the seasoning well; Fish head, scoop up the egg liquid and paste it with seasoning powder.

Heat half a pot of oil, put the fish head in the oil, fry it thoroughly with strong fire, take it out, fry it in the oil for a while, fry it until crisp, take it out and serve it while it is hot.

comment

Fish should be fried with strong fire. The first time, the fish should be cooked and fried. The second time, the fish head can be fried very crisp.

Practice 2: Salmon head with chopped pepper

Raw materials:

Salmon head, chopped pepper, salt, cooking wine, ginger, pepper, Chili oil, corn oil, chopped green onion.

Exercise:

1. Wash and split the fish head, sprinkle some salt and cooking wine for a while;

2. Put ginger slices under the fish head, put them into a large plate, and sprinkle chopped pepper evenly on it;

3. After the water is boiled, put the fish head into high fire and steam for 8- 12 minutes, then turn off the fire and steam for 1-2 minutes;

4. Sprinkle appropriate amount of chopped green onion;

5. Add corn oil, pepper and Chili oil to a small pot, heat it with low fire, and remove the pepper;

6. Pour hot oil on chopped green onion and chopped pepper.

Intimate reminder:

1, it is best to choose live fish heads. No salmon can be replaced with fat fish heads, which can be split in two, but it is best not to completely separate them;

2. It is best to choose chopped pepper with authentic taste and adjust the dosage according to the degree of spicy taste;

3, the chopped pepper itself has a salty taste, so don't put too much salt when you start pickling the fish head, so as not to be too salty;

4. Pay attention to small fire when burning hot oil, and don't burn peppers;

5, according to the size of the fish head, adjust the steaming time, generally 10 minutes, if the time is too long, the fish will not be tender;

6. When steaming fish, you can cook a plate, drain the water and add sesame oil and mix well. When the fish head is ready, mix the noodles into the remaining soup, which is another very delicious staple food.

Practice 3: Braised salmon head pot

Main materials:

The first two salmon,

8 taels of pickles (about 320g),

Barbecue 3 Liang (about 120g, cut into pieces),

2 pieces of tofu (cut into pieces),

8 mushrooms (soaked and pedicled),

3 cloves of garlic (chopped),

Ginger 1 2 (sliced),

1/2 tbsp lobster sauce,

1 teaspoon of wine,

1/4 cups of soup and water,

65438+ 0/2 tbsp raw flour (3 tbsp boiled water),

6 cups of oil.

Composition:

Seasoning:

Salt 1/4 tsp, Shaoxing wine 1 tsp, sesame oil 1/2 tsp, and a little pepper.

Powder slurry:

3/2 eggs, 8 tablespoons corn flour, 1/2 tablespoons water.

Juice:

2 tablespoons of oil 1/,3/4 cups of clear soup and water, 3 tablespoons of salt 1/2 tablespoons of sugar and sesame oil1/,2 tablespoons of oyster sauce and a little pepper.

How to do it:

1. Wash the salmon head, cut into large pieces, drain, add seasoning, mix well, marinate for a while, and drain.

2. Wash pickles and cut into sections.

3. Mix the eggs, water and 3 tablespoons of corn flour into a paste, add the salmon head, dip it gently, and then add the corn flour.

4, hot oil, first put it in a salt dish for a while, take it out and put it in a casserole; Stir-fry the salmon head until golden brown, take out and drain the oil.

5. Heat 1/2 tbsp oil, saute minced garlic, ginger slices and ground black bean sauce, add barbecue and mushrooms, stir-fry until hot, sprinkle with wine, add juice to boil, add fish head, cover and stew for 3-5 minutes.

6. Put the salmon head and tofu into the casserole in (4), add the soup and water, boil for a while on low heat, and thicken with water-soluble corn flour.

Practice 4: lobster sauce salmon head

raw material

Salmon head 1000g, lobster sauce 2 tbsp, green pepper 5g, salt 1/4 tbsp, monosodium glutamate 1/5 tbsp, sugar 1/5 tbsp, cooking wine 3 tbsp, oyster sauce 1 tbsp, a little raw flour, soy sauce.

working methods

1. Wash the salmon head.

2. Add green and red pepper, salt, monosodium glutamate, sugar, oyster sauce, soy sauce, cooking wine, raw flour (depending on the size of the fish head), ginger and garlic to make soy sauce and pour it on the fish head.

3. Steam the fish head with sauce for 8- 10 minutes.

4. When the fish head is cooked, sprinkle with chopped green onion and drizzle with hot oil.

comment

This dish, combined with China's unique lobster sauce, enhances the aroma and taste of Norwegian salmon head, and has the feeling of melting in the mouth. Therefore, it is very suitable for the elderly and has the effect of supplementing calcium and refreshing.

Practice 5: fry the salmon head.

1, clean and salty.

2. Wipe the fish head with rice wine.

3. Sprinkle with appropriate amount of black pepper.

4. Stir-fry the ginger slices and put the fish head in the pot.

5. Add a few mint leaves and fry together.

The practice is as follows:

1. Wash the salmon head and wipe it with salt and rice wine.

2. Sprinkle with appropriate amount of black pepper.

3. Saute the ginger and onion, and put the fish head in the pot and fry it for about 15 minutes.

4. Add mint leaves and continue to fry.

5, loading. Use soy sauce and mustard sauce.

Practice 6: Stewed salmon head with onion

Salmon head 1, divided into two halves.

An onion, shredded.

2 garlic, foreskin.

Onions and garlic are sprinkled in the casserole.

Then put the salmon head.

Seasoning wine, cooking wine, soy sauce, vinegar, sugar, shallots.

Gaigai

After boiling, simmer for 2 hours.

This dish is characterized by not putting a drop of water. And it's not fried. Cook thoroughly with onion, garlic juice and seasoning.

Practice 7: Salmon Head Soup

Main ingredients:

The first salmon, 500 grams of tofu

Composition:

Ginger, medlar, yellow wine, salt, pepper.

Exercise:

1. The fish head is divided into two parts. Wash the gills, especially the gills, scald them with yellow wine and salt water for 2 minutes, remove them and wash them. Cut tofu into 3 cm pieces.

2. Put the fish head and tofu into the soup pot and add enough water to boil.

3. Add ginger slices, two spoonfuls of yellow rice wine and a handful of medlar, and simmer 1.5 hours.

4. Add salt and pepper to taste before cooking.

Salmon head soup: Stewed soup tastes delicious, and it can also strengthen the brain if you drink it often.

How to make salmon fish head soup;

1, get a fish head. Or clean the fish head first, remove the gills and scales, and wash it.

2. Chop the fish head into pieces (this is convenient for eating fish when drinking soup, but be careful not to chop the fish brain)

3. Boil a pot of boiling water (a little more water, just 0/2 to 2/3 of that of 65438+ wok). After boiling, put a few pieces of ginger (one number means to cut a piece of ginger as big as a thumb, not too thin), or add a proper amount of salt (just a little less).

4. Put the chopped fish head into boiling water. After the water boils again, keep it on medium heat and skim off the oily smell with a small spoon (for convenience, put the small spoon in half a cup of cold water).

5. After removing the fishy smell, turn to low heat. Add shallots (please note that the shallots are bought in the supermarket) and vinegar (1~65438+ 0.5 times of the usual cooking amount), add appropriate amount of salt (according to everyone's taste) after 30 minutes, and cook for/kloc-0.5 minutes, and the fresh and delicious fish head soup is finished.

Tips:

1, be willing to put ginger, but don't put too much vinegar, or the fish head soup will turn sour.

2. If you feel that there is not enough water in the middle, you can add some boiled water and never put cold water.

3. The fish head soup of salmon is hard to turn white. If it is cooked for too long, the fish will not taste good.

4. Other seasonings can be put according to your own taste, such as pepper and aniseed, but don't put too much, because the fragrance of seasoning will overwhelm the umami taste of fish head.

Some people do this:

Cut the fish head in half, half an onion, a piece of tofu and a little miso. Stir-fry the fish head with some oil first, then put the fried fish head in a casserole, stir-fry the onion with the remaining oil, then put it in a casserole, add tofu and cook slowly. Finally, add some miso to taste, and sprinkle some anthracene flowers when drinking.

Practice 8: Casserole salmon head

Materials:

300 grams of salmon.

Composition:

A small piece of tofu, 20g of shrimp skin, 20g of garlic sprout, 1 slice of red pepper and 20g of ham.

Seasoning:

Clear soup 600g, Jiang Mo 20g, 2 teaspoons of sugar, soy sauce 1 spoon, a little salt, a little pepper, minced garlic 20g, bean paste 1 spoon, monosodium glutamate 1 teaspoon, black soy sauce 1 teaspoon, a little sesame oil and 2 tablespoons of carved wine.

Exercise:

Remove the oil pan and fry the fish head over high heat for later use.

Leave some oil in the pan, stir-fry garlic and bean paste.

Add ingredients, other seasonings and clear soup, then add fish head and cook for 10 minutes.

Practice 9: fry the salmon head.

Wash the salmon head, dry it, fry it in a pan, put less olive oil (if there is no olive oil, you can put regular oil), then put the salmon head down and sprinkle with salt (the amount of salt depends on your personal taste, but I personally think the cooked food will taste better if it is salty than usual)

Fry the other side and sprinkle with salt. Fry both sides until the fragrance changes color, and then bake in the oven for 5- 10 minutes (I used 2 10).

Compare similar practices and put them together.

Roasted salmon head with salt. ※

Ingredients: the first salmon.

Seasoning: coarse salt, garlic slices.

Exercise:

1. Fry the fish head on both sides first.

2. Then put the coarse salt and garlic slices into the pot, cover it and cook it with slow fire.

Comments: It is extremely simple to replace the salmon meat you often eat with fish heads.

This practice has a unique flavor. Please use a knife and fork when eating.

Roasted salmon head with grapefruit salt

material

The first half of salmon

6 grams of grapefruit salt

Exercise:

1 After the salmon head is washed, sprinkle grapefruit salt on the surface of the head to make the head smell salty.

Fish heads are cooked on the stove. During the barbecue, the salt flavor will penetrate into the fish head.

You can also season with grapefruit salt when eating.

Tip: Grapefruit salt imported from Japan can be replaced by sea salt or other flavors, such as green tea salt and black sesame salt.

Practice 10: salmon head in papaya sour soup

Main ingredients:

Norwegian salmon head 500g

Composition:

50g papaya, green lemon 10g, 50g tomato, 20g celery and 20g onion.

Seasoning:

6g of salt, 2g of sugar, 3g of pepper, fresh ginger 10g, and medlar 10g.

Exercise:

1) Marinate the salmon head with salt, celery and onion, put it in the pot 10 minute, and remove the head and bones for later use.

2) Peel and cut papaya, peel and cut tomato, and slice fresh ginger for later use.

3) Put a little oil in the pot, add tomatoes and ginger, stir-fry until the juice is exposed, rush into the soup to boil, add papaya, medlar, green lemon and fish head and stew for 20 minutes until the soup is white and thick.

4) Add sugar and pepper to taste.