Fish Head Soup Practice

Take a fresh bighead carp, more than 5 pounds; there is no bighead carp, you can chub carp instead;

Take off the bighead carp head.

Garlic leaves, ginger and green onion, pepper, cooking wine, boiling water spare; meat oil spare

To meat oil to start a pot, put a small amount of ginger, until the oil is hot into the bigheadhead carp head, frying;

To the fish head one side of the yellowish, the fish head turn over, add a small amount of meat oil, frying;

To the other side of the head of fish head slightly yellowish, adding cooking wine;

To the fish head, add cooking wine;

To the other side of the yellowish;

To the other side, adding cooking wine;

The head of bighead carp, the head of the bighead carp is a bighead carp head. p>After adding the right amount of water, make soup.

First, bring the soup to a boil over high heat, then reduce the heat to low and simmer the soup slowly,

Till the soup is pinkish-white in color, add some pepper;

Remove the soup and add garlic leaves and green onions.

Features:

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

2. The soup is milky white, decorated with garlic leaves and green onions, colorful and flavorful;

3. My favorite dish, I feel that it is better than the popular Tan fish head.

It is a pity that every year, only after returning home to be able to eat.

Curry fish head soup

Information:

Sea fish head a (about two pounds), an onion, two potatoes, carrots, okra four two, eggplant two.

Seasoning:

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

How to make it:

Split the fish head in half, rinse it, wipe it dry and fry it in 3 tbsp oil on both sides.

Chop the onion, scent it with 3 tbsp of oil, soften it and add curry powder, then add the potatoes and carrots and sauté them, cover with oil and bring to a boil.

Put in the fish head, drizzle wine, cook on low heat for twenty-five minutes and then add okra and cut small pieces of eggplant to cook until soft and add other seasonings.

When all the ingredients are soft and flavorful, remove from heat and serve.

Highlights:

Sea fish head is more durable, freshness can be used, large size can be cut into four large pieces.

The curry powder should not be stir-fried for too long, so as not to burn the curry.

Salmon Fish Head Soup

Materials:

500 grams of salmon fish head, 240 grams of mussels, 1 onion, 1 celery, 1 ? cups of white wine, ? cup of cream, salt and pepper.

Practice:

1, put the fresh salmon head into the boiling salted water, boil and simmer for half an hour, drain out the fish broth; mussels washed; onion washed and peeled, and celery were cut into small pieces.

2. Put the mussels and vegetables into a pot and stir-fry them over high heat until the shells of the mussels crack, drain out the broth, remove the shells of the mussels, and set aside the mussel meat.

3. Mix the fish stock and mussel juice, add white wine and mix well, cook over low heat until half of the juice remains, remove from heat, mix in the cream, vegetables and mussel meat, and season with pepper to taste.

Fu Cai Fish Head Soup

Information:

Chub fish head, four taels of Fu Cai, two slices of ginger, two bamboo shoots.

Seasoning:

One tablespoon of wine, a pinch of salt, a pinch of pepper.

How to make it:

Split the fish head in half, wash it, wipe it dry, and then fry the onion and ginger with four large spoons, then fry both sides of the fish head, and pour one tablespoon of wine over it.

Clean and cut the cabbage into small pieces. Boil 15 cups of water, add the fish head, ginger and 1 tbsp of wine, reduce the heat to low and cook for 20 minutes.

Put in bamboo shoot slices and cook, add a little salt to taste, pick off the ginger slices and turn off the heat, serve.

Highlights:

In addition to silver carp heads, you can also use grass carp or any sea fish heads cooked in the same way.

Because it takes a long time to cook the broth and get the flavor out of it, brown the fish head a little bit before broiling it to avoid the flesh from falling apart and becoming incomplete.

The Hakka foochow used here is more tender, and the stalks are used more often than the leaves, which are used less because they spread out into long strips when boiled, and should be cut shorter and used again.

After cooking, the salty taste will be in the soup, so be careful with the amount of salt to avoid over-salting.

Yesterday, I made a pot of "fathead fish tonkatsu tofu" and ate it all!

I'll teach you:

First of all,

The oil is hot, and then the chopped fish head (just a head split 5,6 pieces of it), put it in the cut for a while, and then the surface of the frying can be, pour in cold water, cover the lid, cook! Do not stir during the period, or the flavor will be diluted, the water can be put a little more, a soup to do, a long time to cook the soup is less well, according to the amount of dishes. When the fish soup has been moving, into the already cut tofu blocks, cook! This time is longer, because to make the soup is to see a very time-consuming thing ah. Wait until the soup has obviously changed color, has been rolled out, put in you want to put the cilantro and other things ~ ~

But in my case, generally in the frying of the fish put a lot of chili pepper and, and then wait for the cooking of the time and then put some ginger into it, so that is delicious

One day to the girlfriends of friends to the home, to the meal time, is just catching up with the brother of her special chef a hundred years! I'm not going to be able to get the best out of this one, but I'm going to be able to get the best out of this one," he said. That meal in the soup gave me a very good impression, and deliberately and humbly to learn from the master, fortunately, just taste at home, the master of all should be decorated to omit, although the process is simple, but as much as possible is a comprehensive to. Home tried to do a few times, the response was good. Today I will put this soup practice now learn to sell, tell other readers who want to learn to do fish head soup. It's the right time of the year for soup, and the fish is also very fat, so let's show it to your family!

Raw materials:

Grass carp (live) fish head, ginger, scallions, tofu, cilantro, pepper, salt, monosodium glutamate (MSG), chicken broth (or to the supermarket to buy ready-made chicken broth, according to the instructions for the ratio of simmering)

Practice:

1, the head of the fish to remove gills and wash, the fish head with a hard object knocked crispy to the fish brain overflowing, so that the head of the fish brain will be more fully integrated into the soup, but the head will be more than enough. For the overall beauty of the soup to pay attention to keep the fish head intact not broken, into the casserole with chicken broth (or water with chicken essence).

2, add 4 to 6 slices of ginger, 2 to 3 sections of green onion, moderate salt, monosodium glutamate.

3, stew until open, add tofu and cook for 15 to 20 minutes, add cilantro, pepper can be.

Another way is to remove the gills of the fish head after washing, over the oil frying until broken (no blood) to remove the fishy flavor, but be sure to stew in the soup when the pot is open to remove the soup foam, so that the feeling of frying over the feeling is almost gone. The other steps are the same.

The stew is a creamy white color with green cilantro floating on top, which makes it look appetizing. I personally prefer the fish head not to be deep-fried, as there is not a drop of oil added to the whole process, so the taste is very light, full of the freshness of the fish, natural and healthy.

According to Chinese medicine theory, fish is a thing in the water, belonging to the yin, fish white main lungs, have nourishing yin moist lung effect. Eat more fish products in winter can fight the cold, and the fish head is rich in fish scales fat and brain spirit, often eat both brain and nutrition.