Materials:

Carp 1 (about 755g), onion, ginger and garlic 5g, sugar 200g, vinegar 80g, soy sauce 20g, refined salt 3g, water starch 20g, peanut oil 1500g (about 5g).

Cooking techniques:

1. Remove fish scales and gills, take out fish internal organs and five internal organs, and rinse them with water. Draw a knife (big rotary knife) every 2 cm wide, lift the fish tail, open the knife edge, sprinkle with refined salt and marinate slightly. Then hang a layer of water starch paste evenly on the fish.

2. Put peanut oil in the frying spoon. When the fire is 70% hot, grab the fish tail with your hands, put it in the oil with the back facing down, and fry it in the spoon until it stands up. Turn the fish upside down and continue frying. When it is golden brown (fried thoroughly), take it out and put it in a plate.

3. When frying fish, take another spoonful, sit by the fire, put 50g of oil, when it is 60% hot, add onion, ginger and garlic, cook human ester when frying, add hot water (soup), add self-sugar and soy sauce, thicken it with water starch after boiling, sprinkle less hot oil and stir well, and quickly pour it on the fried fish.

Flavor characteristics: golden color, smart head and tail, tender outside and sweet inside, sweet and sour.

Braised carp

Raw materials:

Fresh carp 1 (about 750g), fat and lean pork 50g, sliced onion, ginger and garlic 1 0g, peanut oil1000g (about 60g), soy sauce 20g, cooking wine 20g, monosodium glutamate1g, and clear soup 300g.

Cooking techniques:

1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.

2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.

3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.

Flavor characteristics:

The color is rosy, fresh and mellow.

Crispy carp

Raw materials:

Carp, ginger, onion, pickled pepper, pickled radish, celery powder, edible oil, salt, monosodium glutamate, yellow wine, starch, soy sauce, sugar and vinegar.

Exercise:

1. Slaughter and wash carp, change knives, put them in salt water and soak them in onion and ginger for half an hour. Then take it out and pat the starch.

2. Take the oil pan, when it is 70% hot, add the carp, fry until the skin is crisp, take it out of the pan and put it on the plate.

3. Add rice wine, soy sauce, sugar, vinegar, pickled pepper, pickled radish and celery powder, thicken with starch, and finally pour the prepared soup on the fish.

Features: crispy outside and tender inside, with hot and sour taste.

Squirrel carp

Raw materials:

Carp 1 tail (weighing about 700g. ), winter bamboo shoots 25g, peas 25g, clear oil 1000g, sesame oil 50g, white sugar 100g, rice vinegar 50g, soy sauce 25g, sugar color 5g, starch 25g, corn flour 125g, ginger rice 10g and onion rice.

Exercise:

1. Remove scales and gills from the fish, wash the chamber, chop off the head, cut it from the spine with a blade, remove the beam bones, and evenly separate it at the fish tail, so that both fish have tails, remove the bone spurs and wash it with a grain knife.

2. Cut the winter bamboo shoots into small squares and blanch them with boiling water.

3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate.

4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish.

Features: Crispy texture, sweet and sour taste.

Carp bitter melon soup

Materials:

400g clean carp meat, 250g bitter gourd, vinegar, sugar, salt and monosodium glutamate.

Exercise:

1. Dry clean carp meat with a napkin and cut into pieces; Wash bitter gourd, cut it in half, remove the pulp and seeds, scald it with boiling water, and take out the slices for later use.

2. After the water in the soup pot is boiled, add the fish fillets and bitter gourd slices, add vinegar, sugar and salt to taste, simmer for 5 minutes, and add monosodium glutamate to the pot.

Dawn:

Carp slices can be cut thicker to avoid being cooked too easily.

Peanut carp

Ingredients: carp 1, peanut lean meat150g. Seasoning: a few slices of ginger, 4 shallots, 2 parsley, Shaoxing wine and soy sauce 1 tablespoon, water 1 -2 cups of water, a little sesame oil and pepper, salt and peel (soaked and shredded).

Operation:

1. Soak peanuts in clear water for 40 minutes, then add appropriate amount of water and heat them on high fire 10 minute.

2. Wash and dry the carp, add a little pepper and salt, rub well, add 6 tablespoons of salad oil, and fry until both sides change color (carp scales are edible; If you don't eat it, remove the scales after cooking. Scrape the scales and cook.

3. Put 1 tbsp salad oil into a vessel, saute ginger and onion, add Shaoxing wine, add sesame oil and pepper to peanuts, a little salt, 1 tbsp soy sauce, 1 cup -2 cups of water or add carp, heat for 8 minutes on high fire, and add coriander to serve.

Carp with scallion oil

Raw materials:

Carp 1, shredded ginger and onion, shredded dried Chili, salt, cooking wine, soy sauce, peanut oil and coriander.

Making:

① Clean the scales, gills and internal organs of carp, and make oblique flower knives on both sides of the fish.

② Add a proper amount of water to the wok, add carp to boil, remove foam, add salt, cooking wine and soy sauce, and cook over low heat. Take out the fish and put it on a plate. Sprinkle onion, ginger and shredded pepper on the fish.

③ Heat the wok to 50% heat with oil. Pour the oil evenly on the fish in the pot and sprinkle with coriander.

Features:

The meat is fresh and tender, and the fish is attractive.

Carp in white sauce

[material]

750g of live carp, 50g of cooked ham, 50g of cooked winter bamboo shoots, 50g of mushrooms, 50g of cucumber skin, 20g of ginger slices15g, 20g of onion, 20g of refined salt10g, 2g of cooking wine15g, 2g of pepper noodles, 2g of monosodium glutamate, and 2g of pig oil/kl.

[method]

(1) Open the carp, wash it, blanch it with boiling water, take it out and put it in warm water, take it out again, remove the skin and impurities, and cut 5 knives on each side.

② Put the fish with cooking wine, salt, pepper noodles, monosodium glutamate, ginger and onion on the fish, cover it with clean oil, marinate it for 1 hour, take it out after steaming, take out the clean oil, ginger and onion, and put it in another plate.

(3) Ham, winter bamboo shoots, mushrooms and cucumber skins are cut into 3.3 cm pieces respectively. Blanch the cucumber skin with boiling water and soak it in clear water.

(4) Heat the oil in the pan, add ginger and onion to stir fry until fragrant, add the soup to cook slightly, take out the ginger and onion, add ham, winter bamboo shoots, mushrooms, cucumber skin, lard, add salt, cooking wine and monosodium glutamate, which tastes good, thicken the bean powder in the water and pour it on the fish.

This dish is made of white juice with ingredients and poured on steamed carp, hence the name white juice carp. Bright color, fresh fish, diverse ingredients, light and refreshing.

steamed carp

[raw materials]

60g of houttuynia cordata, 30g of Stemona, carp 1, yellow wine, seasoning and sesame oil.

[production]

1, houttuynia cordata and Stemona root are all soaked in light salt water for 20 minutes;

2. Cut the line on the carp;

3, carp in the bottom, houttuynia cordata, Stemona on the top, put yellow wine, spices, sesame oil, steam 15-20 minutes.

[efficacy]

Houttuynia cordata Thunb. and Stemona Stemona Thunb. Carp is ventilated and expectorant.

Red bean carp

Carp1(above1000g), adzuki bean 100g, 7.5g of dried tangerine peel, 7.5g of pepper and 7.5g of tsaoko ... Scales and gills of carp were removed, and internal organs were removed and washed. Wash adzuki beans, dried tangerine peel, pepper and tsaoko, stuff them into the fish belly, then put the fish in a casserole, add onion, ginger, pepper and salt, pour chicken soup, steam in a cage for about 1.5 hours, and when the fish is cooked, come out of the cage and sprinkle with chopped green onion. Promote qi and stomach, strengthen spleen and eliminate dampness, promote diuresis and reduce swelling, and lose weight.

Qingyi yellow river carp

Ingredients: Yellow River Carp

Accessories: chopped pickled peppers

Seasoning: salt, rice wine, sugar, cooking oil.

Exercise:

1. Slaughter and wash the carp, take out the internal organs, and replace the fish body with a diamond flower knife with a knife;

2. When the wok is on fire, add clean water. When the water boils, add carp and blanch for 1 min. Then turn the fish over and blanch again.

Just take a moment and put it on the plate;

3. Mix the auxiliary materials and seasonings evenly, pour them on the cooked carp and pour them with hot oil.

Features: the method of douban fish is delicious and tender.

Bean fish is a home-cooked dish in Sichuan. Cooked with fresh fish and Pixian watercress.

And become. It is characterized by bright red juice, fresh and tender fish and fragrant and salty watercress.

Slightly spicy, slightly sour and slightly sweet.

Raw materials: fresh fish.

Material adjustment:

Douban, ginger, garlic, salt, seasoning wine, seasoning oil, sugar, chopped green onion, refined essence.

System:

Wash the fresh fish and cut 5 knives on both sides. Put the wok on the fire and add the vegetables.

Heat the oil to 2 1 0℃ and fry the fish until both sides are slightly yellow. Leave some oil and put the fish in the pot.

Next, add watercress, ginger and garlic and stir-fry until fragrant. Add broth, salt, seasoning wine, seasoning oil and sugar. distribute

Add the fish, turn over with slow fire 1 0 minute, then cook until the fish is cooked, then add the fish.

Plates. Thicken the pot with water and flour, add chopped green onion and refined essence, add a little vinegar and mix well. Take off the pot.

Pour it on the fish and you can eat it.

The practice of cutting peppers:

Take some coarse red pepper, wash it (be careful not to remove the pedicle when washing), dry it for two days, chop it with a knife, then put salt, put salt hard, and mix the salt with the chopped pepper evenly. (Here's another trick. If you don't cook too much at a time and your personal taste is not too heavy, it is recommended not to put it too salty), and then seal it in a jar for more than half a month before opening it.

Chopped pepper fish head practice:

Ingredients: bear fish head (also called fat fish head)

Seasoning: chopped pepper, ginger, onion, monosodium glutamate, cooking oil.

Exercise:

1, ginger, slicing can be lazy.

2. Wash the shallots and cut them in half.

3. Wash the bear fish head and put it in a large plate (be careful to find a deeper dish).

4. Sprinkle some shredded or sliced ginger on the fish head.

5. Sprinkle four or five spoonfuls of chopped pepper on the fish head. The amount of chopped pepper depends on personal taste. Put less in your mouth and more in your mouth. I don't like putting too much anyway. If it is too dry, you can add a small glass of cold water to the dish.

6, sprinkle a few grains of fragrance, and then drop a few drops of cooking oil.

7. put it in a steamer and steam for ten minutes.

8. Take the pot and sprinkle some shallots.

Practice of roasting eel fish

To cook roasted eel, you need Japanese sake, Japanese soy sauce, preferably Japanese purple ginger. It's actually very simple,

1。 First, make the pigment for roasted eel. It's sake from Japan. Japanese soy sauce is boiled in a pot with some sugar at the ratio of 1: 1. If you want to get rid of some fishy smell, you can add a little China cooking wine.

2。 Spread the juice evenly on the eel slices and sprinkle some pepper on it. Then put it in a pot and bake it. The temperature should not be too high. Just turn it over a few times until the eel slices are bright.

3。 You can eat it with some Japanese purple ginger.

I know there is eel sauce sold outside. Just spread it on it and bake it. If it's too much trouble, you can also buy it and bake it.

The practice of fish with sauerkraut (illustrated in the whole process)

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's fin. . . (It's also good to make shark fin after drying ... haha)

4. Cut the fish into sections. . . Cut whatever you want. . .

5. Press the fish segment with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone and adjust the direction of the knife in time. . . If you can't cut it well, buy more fish and practice first:)

6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. . . Hmm. How interesting

7. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7 mm, so pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour your hands and take out the egg white for later use.

9. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir, then add egg white and stir well, and let it stand for 20 minutes ~

Wait a minute, hey hey.

10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.

1 1, cut sauerkraut and cut into sections.

12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................

13, first put the fish head and bones, and simmer for 5-7 minutes.

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them.

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!

Method for making tomato fish

Fish, preferably no more than a catty and a half, if only one can of tomato sauce is used. Remove the fish head and bones and cut the fish into large pieces.

Fish heads and bones are fried in pigs, and ginger slices are added to make snow-white soup.

A large tomato, cut into velvet; A potato, cut into small particles, preferably pressed into mashed potatoes.

Fish fillets are seasoned with cooking wine (slightly more), salt and white pepper. The amount of salt and pepper should be enough. No matter how the fish is cooked, the taste before is very important, because most of the taste of the fish comes from this process when it is finally cooked.

Add hot oil to a clean pot. When it is 60% hot, add ginger rice and stir-fry until fragrant, then add tomato paste and potatoes and stir-fry evenly. Pour in a can of tomato sauce, stir well, stir-fry over low heat until the sand turns over. (You can also add some seasoning at will, and add whatever you want. )

Then pour in the previous fish skull soup (I fed the fish skull to cats and dogs), appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of sugar and cook for a few minutes. Put the fillets in and slide them. When the fish fillets turn white, sprinkle enough chopped green onion, and you can go out of the pot.

Practice of boiled fish

One,

1. Buy herring and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

Second,

Ingredients: perch (both perch and perch are translated into perch, try it yourself)

Or tilapia (tilapia)

Or catfish (catfish), preferably live fish, not carp.

project

Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, don't cut it), and onion.

Watercress (or chopped pepper), chilli, dried red chilli, chilli powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Additional requirements: raw flour, cooking wine, a little salt and one protein.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

Eat! !

As a big note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, you can pour hot oil directly on peppers and prickly ash.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, fire directly after eating the fish, and stew the tofu with the fish. It's delicious! Especially the soup is delicious! Wow, upstairs, my eyes hurt. Hairtail, flounder, cod, swallow fish, yellow croaker and frog have few thorns, abalone and noodle fish have no thorns but are expensive, and crucian carp tastes delicious and cheap but has many thorns. There are many fish, but I haven't eaten them. In practice, it is still a common stew in China, and it is better to have a strong taste. There are many kinds here, and the landlord can choose according to his own taste. Here are all the seafood recipes.

/Chu Fang /DIY/ Hai Xian/First of all, it depends on what kind of fish you buy. If it's perch, steam it. If it's silver carp, make watercress and boiled fish. If it is crucian carp, pour fish soup. If it's carp or yellow croaker, braise in soy sauce. If it is hairtail, dry fry it (with fat fish or grass carp) and put in various seasonings. Sweet and sour.

My dad always treats the fish first and steams it for 8 minutes, no more than! Then take out the fish and pour out the steamed soup in the steamer. Only when it is poured out will the fish not smell fishy. Then keep the fish for use, heat the oil, add chopped green onion and soy sauce (I bought a kind of soy sauce called "Vista" in the supermarket first, which is not very salty and a little sweet, so it is best to use this soy sauce), then adjust it slightly and pour the sauce on the fish. Hee hee ````

Fish food is rich in protein. Once contaminated by bacteria, its protein is easily decomposed into trimethylamine.

Pyridine hexahydroxide, aminovaleraldehyde and aminovaleric acid, etc. These substances will give off an unpleasant fishy smell.

How to make fish not fishy? After cleaning the fish, fry them in oil. After frying, pour off the remaining oil, and then add the fried fish.

Put it in the pot. When the pot is hot, add a little wine (preferably yellow wine) and vinegar, cover the pot, and then boil it for about a few tens of seconds.

Put the lid on, and the smell will be gone. In addition, cooking with other seasonings such as soy sauce can make various delicious fish products.

Why can adding wine and vinegar remove fishy smell? Because wine contains a certain amount of alcohol, alcohol is a good organic solvent.

. Trimethylamine can be dissolved by alcohol and volatilized with alcohol when heated. In addition, alcohol in wine and vinegar

Acetic acid can also produce balsam and increase the delicacy of fish food.

The method of fish head soup

Take a fresh bighead carp, weighing more than 5 kg; There is no bighead carp, which can be replaced by silver carp;

Take off the head of the bighead fish.

Garlic leaves, ginger onion, pepper, cooking wine and boiled water for later use; Spare meat oil

Take the meat oil out of the pan, add a small amount of shredded ginger, add the head of bighead when the oil is hot, and fry it with slow fire;

When one side of the fish head is slightly Huang Shi, turn the fish head over, add a little meat oil and fry the fish head with slow fire.

Add cooking wine until the other side of the fish head is slightly yellow;

After that, add a proper amount of boiling water to make soup.

Boil the soup with high fire first, and then simmer it slowly.

Until the soup is white, add some pepper;

Take it out and add garlic leaves and onions.

Features:

1. If the fish is fresh enough, it is particularly fresh;

2. The soup is milky white, dotted with the cyan of garlic leaves and onions, and it is full of color and flavor;

My favorite dish is Tan Fish Head, which is more popular.

It's a pity that I can only satisfy my hunger when I go home every year.

Curry fish head soup

Materials:

One sea fish head (weighing about 2 Jin), one onion, two potatoes, one carrot, four ounces of okra and two pieces of eggplant.

Seasoning:

One tablespoon of wine, four tablespoons of curry powder, one teaspoon of salt, half a teaspoon of sugar, a can of coconut milk and two tablespoons of powdered water.

Exercise:

Cut the fish head in half, wash it, dry it, fry both sides with three tablespoons of oil, and serve first.

Chop onion, saute with three seeds, soften until curry powder is added and stir-fried, then add potatoes and carrots, cover with oil and water, and boil.

Add the fish head, pour the wine on it and simmer for 25 minutes. Then add okra and cut eggplant and cook until cooked and soft, and add other seasonings.

When all the materials become soft and tasty, they can be turned off and poured out.

Key tip:

Sea fish heads are resistant to cooking, fresh ones can be used, and large ones can be cut into four pieces.

After the curry powder is put into the pot, don't fry it for too long to avoid burning the curry.

Salmon fish head soup

Materials:

500 grams of salmon head, 240 grams of mussels, onion 1 root, celery 1 root, white wine 1 half cup, half cup of cream, a little salt and pepper.

Exercise:

1. Put the fresh salmon head into the boiled salt water, boil it, simmer for half an hour, and drain the fish soup for later use; Wash your mouth; Wash and peel onions and cut them into small pieces with celery.

2. Put the mussels and vegetables into the pot, stir-fry with high fire until the shell of the mussels cracks, drain the soup, and shell the mussels for later use.

3. Mix the fish soup with the mussel juice, add the white wine and mix well. Cook it gently until half the juice is left. Turn off the heat, add cream, vegetables and mussels, and season with pepper.

Fucai fish head soup

Materials:

A silver carp head, four Liang Fucai, two pieces of ginger and two bamboo shoots.

Seasoning:

A tablespoon of wine, a little salt and a little pepper.

Exercise:

Cut the fish head in half, wash it, dry it, stir-fry shallots and ginger with four big seeds, remove it when it is brown, fry it on both sides of the fish head, and pour out a spoonful of wine.

Wash Fucai, cut it into small pieces, boil it with 15 glass of water, add a tablespoon of fish head, ginger slices and wine, and cook it for 20 minutes on low heat.

Add bamboo shoots and cook, add a little salt to taste, remove ginger slices, and turn off the heat.

Key tip:

Grass carp or any sea fish head can be cooked in the same way except silver carp head.

Because the soup takes a long time to taste, fry the fish head until it turns yellow, so as not to scatter the fish and make it look incomplete.

It is used as a Hakka lucky charm, with tender texture and more stems. Because the leaves will be spread into strips after cooking, the dosage is small, so they should be cut short before use.

After Fucai is cooked, the soup will be salty. Pay attention to the amount of salt when seasoning to avoid being too salty.

I cooked a pot of "fat fish with tofu" yesterday and ate it all!

Let me teach you:

Heat the oil first, then chop the chopped fish head (only 5 or 6 pieces for one head), put it in and cut it for a while. After the noodles are fried, pour in cold water, cover and cook! Do not stir during this period, or the taste will be diluted. You can put more water. One needs to make soup, the other needs to be cooked for a long time, and the soup will be less, depending on the amount of food. Wait for the fish soup to move, and then put it into the cut tofu to cook! It takes a long time, because it takes a lot of time to make soup. When the soup has obviously changed color and rolled badly, put some coriander and the like you want ~ ~

But if I were you, I would usually put a lot of peppers and peppers when frying fish, and then put some ginger when cooking. That will be delicious.

One day, I went to my best friend's house as a guest, and arrived at the dinner, just in time for her brother, a senior chef, to go to the kitchen once in a hundred years. Sure, you are welcome to stay for dinner. The soup of that meal left a very good impression on me, and I learned from the teacher very humbly. Fortunately, I just tasted it at home, and the host omitted all the decorations. Although the process is simple, it is very important. I tried it several times at home and got a good response. Today, I will learn to sell this soup now and tell other readers who want to learn to make fish head soup. Now the soup season is just right, and the fish is fat. Show off to your family!

Raw materials:

Grass carp (live) fish head, ginger slices, green onions, tofu, coriander, pepper, salt, monosodium glutamate, chicken soup (or buy ready-made chicken essence in the supermarket and cook it according to the instructions)

Exercise:

1, clean the fish head and beat it with a hard object until the fish brain overflows, so that the brain in the fish head will be more fully integrated into the soup, but for the overall beauty of the soup, we should pay attention to keeping the fish head intact and not fragile, and add chicken soup (or clear water and chicken essence) to the casserole.

2. Add 4 ~ 6 slices of ginger, 2 ~ 3 slices of onion, proper amount of salt and monosodium glutamate.

3, stew until the pot boils, add tofu to cook 15 ~ 20 minutes, add coriander and pepper.

Another method is to clean the fish head, and then fry it until it is raw (no blood is visible) to remove the fishy smell, but when the soup is stewed, the floating foam in the soup must be removed, so that the feeling of frying is almost gone. Other steps are the same.

The stew is milky white with green coriander floating on it, which looks very appetizing. Personally, I prefer fried fish heads, because there is no drop of oil in the whole process, so the taste is very light, and the mouth is full of delicious and mellow fish, which is natural and healthy.

According to the theory of traditional Chinese medicine, fish is a thing in water and belongs to yin. White fish governs the lungs and has the effect of nourishing yin and moistening the lungs. Eating more fish products in winter can keep out the cold, and the fish head is rich in fish scale fat and brain essence, which is both brain-nourishing and nutritious.