Fish headfish head that is the head of the fish, high nutrition, good taste, rich in essential lecithin and unsaturated fatty acids, on the lowering of blood lipids, brain and slow aging has the benefit of can be made into a fish head of Shawo, Shawo Pepper Juice Fish Head Casserole, Pot Fish Head Cloud Casserole, etc., but fish and most of the toxins of the animal will be a lot of enriched in the head, so the head of the fish is not advisable to eat more. So what exactly should be done? Here are some of my organization, I hope to help you!
Specific as follows:
Dry pot fish head cooking method:
1, raw materials: half of a fresh chub head weighing about 600 grams , sweet pota that is, 300 grams of sweet potato.
2, seasonings: A material onion, ginger 5 grams each, 15 grams of cooking wine, salt 3 grams, 30 grams of cornstarch, salad oil 1 kg about 80 grams of oil, mixed oil rapeseed oil and cooked lard in accordance with the ratio of 7:3 80 grams of mixture, B Pixian 20 grams of soybean petals, dry red peppercorns 5 grams of pickled ginger 15 grams of pickled chili peppers, garlic diced 25 grams of moisturizing starch, 10 grams of oil, onion 5 grams.
3, practice:
1 fish head washed, cut into 10 pieces of uniform size, add A marinade to taste, shoot the raw flour; red camas peeled, cut into about 30 grams of weight of the hobnail block.
2 pan into the salad oil, burned to 50 percent hot, into the red pota lumps, low-fat frying until the surface crust, fish out of the oil; until the oil temperature rises to 60 percent hot, into the head of the fish, low-fat frying until the color of the golden brown, fish out of the oil.
3 pot into the mixed oil, burned to 50 percent hot, put B material, medium-low heat stir fry flavor, pour into the boiling water 400 grams, high heat boil, change the small fire simmering spicy flavor, into the fish head and red camas block, change the medium heat boil, to be the fish head and red camas soft, thickening with wet starch, dripping into the oil, out of the pot into the container, put the green onion garnish.
How to cook fish head in sour soup:
1, raw materials: chub head 4 kg.
2, soup: 2700 grams of tomato chunks, 350 grams of peeled carrot slices, 300 grams of leafy mountain celery sections, tomato paste, 175 grams of round onion strips, 150 grams of green onion and cilantro sections, 450 grams of green onion oil, 4500 grams of broth, and 160 grams of Korean grandma's spicy sauce.
3, seasonings: 200 grams of green onion oil, 32 grams of ginger, 40 grams of scallion white, 20 grams of A salt, 28 grams of monosodium glutamate, 40 grams of chicken powder, sugar, 40 grams of cornstarch, 25 grams of chopped scallions.
4, practice:
1 pot into the production of soup onion oil, burned to fifty percent hot, under the round onion strips, scallions burst incense, and then into the tomato block, medium heat stir-fry until the tomatoes are soft and rotten, under the celery section, cilantro section, carrot slices stir-fry flavor, pour Korean grandmother spicy sauce, tomato paste, stir-fry for 1 minute in medium heat, and then pour into the soup, high heat, change to a small fire simmering for an hour, all the vegetables and materials to be soft and rotten after leaving the fire. Vegetable material all soft and rotten after leaving the fire, fully filtered, about 3 kg of vegetable health soup.
2 fresh fish head washed, chopped into large pieces, into the boiling water blanching over high heat for 1 minute, fish out of the water.
3 pot into the onion oil, burned to 50 percent hot, put ginger, scallion white burst incense, then pour into the fish head block, frying slightly over low heat, pouring into the simmering vegetable health soup, put A material, large fire boil, change the fire simmering for 10 minutes, with cornstarch thickening, out of the pot into 4 large soup bowls, sprinkle the end of the scallions can be.
Sauce pot fish head cooking method:
1, raw materials: chub fish head 1, pot bowl 1.
2, production:
1 fish head rinse blood, fish neck at the word knife, plus Guangdong rice wine, onion and ginger, white vinegar, peppercorns, dried chili peppers, star anise do not use star anise powder, otherwise easy to stick in the fish head, rinse is not clean marinade for 10 minutes, rinse the marinade and then pat evenly powdered, into the seventy percent of the hot oil deep-frying for 3 minutes to the color of the golden brown.
2 pot into the bottom of the oil is hot, under the onion, ginger and garlic burst pot, under the dry chili, anise, cinnamon, pepper stir-fry, cooking wine, pour 1000 grams of broth, under the oyster sauce 8 grams, 10 grams of chili sauce, seafood sauce 5 grams of soy sauce 5 grams of chicken essence, salt, pepper to taste, under the deep-fried fish head burned on a low flame for 6 minutes, sheng out of the plate.
3 finished potpourri into the oil to fry through, fish out of the oil control, buckle in the fish head, on the table after cracking potpourri, can be served.
3, flavor: salty and fresh, slightly spicy.
4, the key to making: frying a good hemp pepper quickly after cooking wine, helps to press the hemp pepper hemp flavor, to prevent its aftertaste bitter.
Azhai cottage organic fish head cooking method:
From the appearance of this with the sauce pepper fish head is no difference, but after tasting you will find that the head of the fish is very full of flavor "full of", the reason is very simple, we added in the production of carrots, The reason is simple, we add the vegetable water flavored with carrot, celery, soy sauce, fish sauce, scallop, rock sugar, etc., which gives the fish head a more perfect taste.
1. Ingredients: 1 organic chub head weighing about 1 kg, 100 grams of lasagna, 5 grams of parsley.
2, seasonings: A material salt 10 grams, cooking wine, green onions, ginger 20 grams each, B material monosodium glutamate 10 grams, salt, cilantro 15 grams each, fried garlic, green onions, ginger 20 grams each, carrots, celery, soya sauce, fish sauce 30 grams each, scallop 2, 50 grams of rock sugar, 50 grams of Sichuan rapeseed oil, chopped finely Yunnan pickled green pepper 100 grams.
3, production:
1 organic chub head cut open, remove impurities after cleaning, into the A marinade for 15 minutes, cut side down into the dish.
2 pot into the pure water 600 grams, B material, high heat boil, change to low heat slowly simmer until fragrant, filter impurities.
3 pot into the rapeseed oil, simmer until smoking, turn off the fire to cool to three or four hot, put Yunnan pickled green peppers, stir-fry for half a minute over a small fire, out of the pot on the head of the chub, pour into the simmering sauce, into the steamer on high heat for 12 minutes, garnish with coriander segments, and then with boiled lasagna noodles on the table.