Features: Delicious, tender and smooth, with endless aftertaste. It is an excellent tonic, especially suitable for autumn and winter.

Ingredients: fish head, that is, chubby fish about 2 kg.

Practice: Cook it in the sand nest at a high temperature of 200℃, decorate it with green and red peppers, and season it with special spices. The aroma is overflowing.

Fort Guo Tau Wan Yue

Ingredients: 1 fish head 1 vermicelli 3 ginger slices 1 garlic 1 eggs 2 mushrooms 6-8 bean sprouts 1/2 broccoli.

Seasoning: 1 tablespoon bean paste salt, a little light soy sauce.

Method: (1) Soak vermicelli and shiitake mushrooms and cut them into small pieces for later use.

(2) Cut the fish head in half, marinate it with a little soy sauce, cooking wine and pepper, dip it in eggs and corn flour, and then fry it in a wok until golden brown.

(3) Cook the broccoli and scoop it up, then put the tofu and vermicelli into the soup and cook for about one minute.

(4) Retell the fish head, add three spoonfuls of water and seasoning, and marinate for one minute.

(5) Put the broccoli, vermicelli and tofu into the bottom of the casserole, then add the fish head and stew for two to three minutes. Note: (1) If you think the fried fish head is too greasy, you can reduce the amount of oil and fry it until it is golden yellow, but the color will be slightly uneven.

Milk-flavored ham big fish head

Ingredients: 1 fresh silver carp head (about 1000g), 100g Jinhua ham, 100g thick soup.

Accessories: onion, ginger, salt, monosodium glutamate, yellow wine and oil.

Making:

1) Cut off the legs of the fish head, wash and pick them up, drain the water and slice the ham;

2) Heat the pan, pour the oil, cook it, slightly fry the fish head, pour the oil into the colander, and drain the oil;

3) Put oil in the original pot, add onion and Jiang Mo, stir-fry until fragrant, pour in thick soup, add salt, yellow wine and essence, add fish head and ham slices, simmer for about 10 minute, and then take it out and put it in a soup bowl.

Fish head tofu soup

Simple exercise

Ingredients: 2 boxes of tender tofu, fresh silver carp head 1 piece (600g), 75g of water-made bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion and sugar/kloc-0.

working methods

1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.

2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice.

3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire.

4. After the water is boiled, add vinegar and rice wine. Boil and add tofu, onion, ginger and bamboo shoots. Cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and skim off the white pepper and parsley.

Complex practice

Ingredients: silver carp head (1, 860g), tender tofu (1 box), ginger (5 pieces), coriander (2 pieces), onion (2 pieces) and garlic (3 pieces).

Seasoning: oil (5 tbsp), rice wine (3 tbsp), salt (1/3 tbsp), chicken powder (1/2 tbsp).

working methods

1, cut tender tofu into small pieces, wash silver carp head and cut it in half, peel ginger and slice it, cut coriander into sections, pat garlic flat and undress, and cut onion into sections.

2. Heat 5 tbsp oil, saute ginger slices, onion slices and garlic cloves until fragrant, add silver carp head and stir-fry slightly, add 2 tbsp rice wine, and fry until the fish head is golden on both sides.

3. Pour 4 bowls of clear water, preferably without fish head, cover with high fire and cook until boiling, and reduce the heat to 15 minutes until the soup is milky white.

4. Add tofu blocks and stir gently. After the fire boils, turn to low heat and cook for 5 minutes.

5. Add 1/3 tbsp salt, 1 tbsp rice wine, 1/2 tbsp chicken powder and mix well with the ingredients in the pot.

6. Sprinkle with parsley and chopped green onion and serve.

skill

1. Silver carp, commonly known as "big fish", can be cut in half by the master, and the gills should be removed when cleaning, otherwise the fishy smell and earthy smell will be heavy when cooking.

2, there will be water when the fish head is washed, and it is easy to splash oil when frying in the oil pan. You can sprinkle a little salt to avoid burning your hands.

3. If you don't want the fish head to stick to the pot and break the skin, you can heat the pot, wipe the bottom of the pot with ginger, then heat the oil and fry the fish head.

4. If the fish head soup is fragrant and milky white, the fish head must be fried in oil until golden brown, and then boiled in water to make a white thick soup.

5. Silver carp is a health food that warms the middle warmer, benefits qi, warms the stomach and moisturizes the skin. Suitable for people with weak spleen and stomach, thin stool and dry skin.

Fish Head Thick Soup

Gourmet: Hangzhou cuisine

Efficacy of recipes: intelligence, brain, anti-aging and recipes for the elderly.

Material: silver carp head (750g)

Accessories: ham (25g) and Chinese cabbage (50g).

Seasoning: chives (10g), ginger (10g), yellow rice wine (20g), salt (5g), monosodium glutamate (3g), lard (refined) (30g), chicken oil (5g) and vinegar (10g).

manufacturing process

1. Choose fresh bighead carp, slaughter and clean it, take a fish head without spine, and cut it from pectoral fin and meat (commonly known as "mother");

2. Gently cut a knife on the cheek, then obliquely cut a knife at the back, and wash it with water;

3. Peel ginger and pat it loose;

4. Choose Chinese cabbage to wash, the big one is opened in four, and the small one is cut in half;

5. Slice the cooked ham;

6. Blanch the fish head with boiling water for later use;

7. Heat the wok on a large fire, slide the wok, and add cooked lard. When it is 50% hot, put the boiled fish head in a wok and fry it slightly, turning the fish head over;

8. Add rice wine, onion and ginger, add 1750 ml of boiling water, cover the pot, and simmer for about 5-7 minutes;

9. Add Chinese cabbage and roll for about 1 min;

10. Then take out the fish head and put it in the pot, and put cabbage around the fish head;

1 1. Remove the onion and ginger from the soup, skim the floating foam, and add refined salt and monosodium glutamate to taste;

12. filter the soup with a fine sieve, pour it into the pot, put the ham slices on the container, pour in cooked chicken oil, and bring a plate of Jiang Mo vinegar with you when serving.

Process prompt

1. Choose about 2500g fresh fish head with large flower chain (the name of flower chain is anchovy, commonly known as fat fish and Baotou fish), cut the fish head with a piece of fish, and keep the fish brain when cutting the fish head;

2. Wash the wok and the lid, and don't open the wok halfway, otherwise the soup will be unclean and the color will not be strong;

Don't add salt when cooking, and season the soup when it is thick.

Wang Ba fish head

Gourmet: private cuisine

Efficacy of recipes: beauty beauty, invigorating spleen and appetizing, invigorating qi and conditioning.

Taste of dishes: salty and fresh.

Material: Silver Carp (600g)

Accessories: white boletus (dried) (50g) mushrooms (fresh) (50g) egg white (60g) Coprinus comatus (dried) (50g).

Seasoning: peanut oil (20g), salt (5g), monosodium glutamate (3g), starch (corn) (10g), ginger juice (10g) and onion juice (15g).

manufacturing process

1. Slaughter the head of silver carp, wash the scales, viscera and gills, chop off the head, cut it from the lower jaw, and steam it in a pot for later use;

2. Boning the fish, peeling and chopping the clean meat into minced fish, adding ginger onion water, refined salt, egg white, starch and oil, and uniformly mixing to make minced fish;

3. Put the fish bones and skin into a pot, add appropriate amount of water to make soup, and remove the residue for later use;

4. Wash boletus, Coprinus comatus and fresh mushrooms, and change the knife into pieces;

5. Heat the wok with oil, add fish soup to boil, squeeze minced fish into balls, add fish soup to cook, add boletus, Coprinus comatus and fresh mushrooms to cook slightly;

6. Add refined salt and monosodium glutamate to taste, put it in a soup bowl, and add steamed fish heads.

Formula stage chart

Silver carp: drink tea before and after eating fish. Egg white: Egg white can't be eaten with white sugar, soybean milk and rabbit meat.

Casserole fish head vermicelli

Cooking and efficacy: home cooking recipes, adolescent recipes, malnutrition recipes, puzzle nourishing recipes, diabetes recipes.

Taste: slightly spicy technology: casserole

Material: silver carp head1250g.

Accessories: 200 grams of vermicelli, 50 grams of winter bamboo shoots, 25 grams of fresh mushrooms, 25 grams of pork legs and 25 grams of green garlic.

Seasoning: salad oil 100g, sesame oil 5g, salt 5g, monosodium glutamate 3g, cooking wine 10g, soy sauce 75g, sugar 10g, bean paste 25g, starch (corn) 5g, onion 10g and ginger/kloc-.

The characteristics of casserole fish head vermicelli are salty, fresh and slightly spicy.

Making:

1. Scrape the scales off the fish head and clean the gills;

2. Make two cuts on the meat noodles with a straight knife and put a little soy sauce on the fish head;

3. Cut the vermicelli into elephant eyes;

4. Cut the winter bamboo shoots into willow slices with a length of 5cm and a thickness of 2cm;

5. Blanch the vermicelli and winter bamboo shoots in a water pot and drain the water;

6. Slice the fat and lean meat;

7. One big mushroom slice with one knife;

8. Wash the green garlic and cut it into 2 cm long sections;

9. Chopped onions and ginger;

10. Add salad oil to the pot and heat it to 50% heat. Add fish head, fry both sides until golden brown, and pour in a colander to control oil.

1 1. First put bamboo shoots and mushrooms in the bottom of the big casserole, and then put the fish head for later use;

12. Put 25g of salad oil in the pot, stir-fry onion and ginger, and add the sliced meat until the sliced meat turns white;

13. Stir-fry watercress, cook cooking wine and soy sauce, add chicken soup, bring to a boil, and skim off the froth;

14. Add refined salt and sugar to adjust the taste;

15. Pour the soup into a casserole with fish heads and simmer for 35 minutes;

16. Then add monosodium glutamate, add scalded vermicelli, burn for 2 minutes, thicken with wet starch, add vinegar and sesame oil, and sprinkle with chopped green onion.