method 1: salt and pepper salmon head

main ingredient

salmon head 1 weight 12 Liang/481g

1 egg

ingredients

1.2 teaspoon of marinade, salt and spiced powder

1 tablespoon of raw powder and ginger juice

sesame oil and pepper with a little

seasoning

. Fish head is fished out of the egg mixture and then pasted with seasoning powder

3. Heat half wok oil, fry the fish head in the oil with strong fire, take it out, put it for a while, then fry it in the oil until it is crispy, take it out and serve it while it is hot.

Tips

To fry fish, fry it with strong fire for the first time, and fry it until it is crisp for the second time.

Method 2: Chop the salmon head with pepper

Practice:

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 in a large plate, and sprinkle chopped pepper evenly on them;

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

4. Sprinkle with chopped green onion;

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

6. pour the hot oil on the chopped green onion and chopped pepper.

Intimate tip:

1. It is best to choose a live fish head. If there is no salmon, you can use a fat fish head to replace it. It is best to split it in two, but it is not completely split.

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

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

4. When heating oil, pay attention to small fire, and do not burn pepper;

5. According to the size of the fish head, adjust the steaming time, which is generally 11 minutes. If the time is too long, the fish will not be fresh.

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

Method 3: Braised Salmon Head Pot

Main ingredients:

2 salmon heads,

8 pairs of salted vegetables (about 321g),

3 pairs of roasted meat (about 121g, cut into pieces),

2 pieces of tofu (cut into pieces) and

8 mushrooms (soaked).

Ingredients:

Seasoning:

1/4 teaspoon of salt, 1 tbsp of Shaoxing wine, 1/2 teaspoon of sesame oil and a little pepper.

Flour slurry:

3/2 eggs, 8 tablespoons raw flour and 1/2 tablespoon water.

sauce:

1/2 tbsp oil, 3/4 cups clear chicken soup and water, 1 tsp salt, 1/2 tsp sugar and sesame oil, 2 tbsp oyster sauce and a little pepper.

Method:

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

2. Wash the salted vegetables and cut them into sections.

3. Mix the eggs, water and 3 tbsp cornflour into a paste, put the salmon head in, lightly dip it in the paste, and then pour the cornflour on it.

4. Heat the oil, first soak it in salted vegetables for a while, then 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, stir-fry minced garlic, ginger slices and ground black bean sauce, add roasted meat and mushrooms, stir-fry until hot, sprinkle with wine, add juice and boil, add fish head, cover and simmer for 3-5 minutes.

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

method 4: lobster sauce salmon head

raw materials

1111g of salmon head, 2 spoons of lobster sauce, 5g of green pepper, 1/4 spoon of salt, 1/5 spoon of monosodium glutamate, 1/5 spoon of sugar, 3 spoons of cooking wine, 1 spoon of oyster sauce, a little raw flour, 1 spoon of soy sauce, a little chopped green onion and a little ginger and garlic.

Practice

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 into fermented bean juice and pour it on the fish head.

3. fish head with sauce, steam for 8-11 minutes on fire.

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

Remarks

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

method 5: saute the salmon head

1, clean it, wipe it with salt

2, wipe the fish head with rice wine

3, sprinkle a proper amount of black pepper

4, saute ginger slices, put the fish head in the pot

5, add a few mint leaves and fry together

The method is as follows:

1.

2. Sprinkle appropriate amount of black pepper.

3. Saute ginger and onion until fragrant. Put the fish head in a pan and fry it slowly for about 15 minutes.

4. Add mint leaves and continue frying.

5. Serve. With soy sauce and mustard sauce.

Method 6: Stew salmon head with onion

Cut 1 salmon heads into two and a half.

one onion, shredded.

2 garlic heads with foreskin.

put onion and garlic in a casserole

then put salmon head

add cooking wine, wine, soy sauce, vinegar, sugar and shallots

and cover.

after boiling, turn to low heat for 2 hours.

this dish is characterized by not putting a drop of water. And it's not fried. Cooked completely with onion and garlic juice and seasoning.

Practice 7: thick soup of salmon head

Ingredients:

First salmon head, 511g tofu

Ingredients:

Ginger, Lycium barbarum, yellow wine, salt and pepper

Practice:

1. Wash the fish head in two, especially clean the cheeks, and use salt with yellow wine. Tofu is cut 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 wine and a handful of Lycium barbarum, and simmer for 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.

the method of salmon head soup:

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

2, chop the fish head into several 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 (put more water, as much as 1/2 to 2/3 of the wok), and put some ginger slices after boiling. When the water boils again, keep it on medium heat, skim off the oily smell with a small spoon (for convenience, put the small spoon in half a cup of cold water)

5, and then turn to low heat. Add onion (note, the onion bought in the supermarket) and vinegar (1~1.5 times the amount of ordinary cooking), add appropriate amount of salt (according to everyone's taste) after 31 minutes, and cook for another 15 minutes. Tips:

1, be willing to put ginger, but don't put too much vinegar. Never put cold water

3, the fish head soup of salmon is hard to turn into white, and if it is boiled for too long, the fish will not taste good

4, other seasonings can be put according to their own tastes, such as Chinese prickly ash and aniseed, but don't put too much, so the flavor of seasonings will be worse than the umami taste of the fish head.

Some people do this:

Cut the fish head in half, and the fish head will not taste good. Then put the fried fish head into the casserole, stir-fry the onion in the remaining oil, stir-fry until soft, then put it into the casserole, add tofu and cook slowly, and finally add some miso to taste. You can sprinkle some anthracene flowers when drinking.

Practice 8: Salmon head in casserole

Ingredients:

311g of salmon.

ingredients:

a small piece of tofu, 21g of dried shrimps, 21g of garlic sprouts, 1 pieces of red pepper and 21g of ham slices.

Seasoning:

611g of clear soup, 21g of minced ginger, 2 teaspoons of sugar, 1 tbsp of soy sauce, a little salt, a little pepper, 21g of minced garlic, 1 tbsp of bean paste, 1 teaspoon of monosodium glutamate, 1 teaspoon of black soy sauce, a little sesame oil and 2 tbsps of carved wine.

Practice:

Take the oil pan and fry the fish head with strong fire for later use.

Leave a little oil in the pan to fry the garlic and bean paste.

Add ingredients and other seasonings and clear soup, then add the fish head and cook for 11 minutes with slow fire.

Method 9: Bake the salmon head

Wash the salmon head, dry it, fry it in a pan, add less olive oil (if there is no olive oil, you can add ordinary oil), then put the salmon head down, and then sprinkle with salt (the amount of salt depends on your personal taste, but I personally think it will taste better if you cook something a little bit more salty than usual) < p After the two sides are fried and discolored, they can be baked in the oven for 5-11 minutes (I use 211 fire)

Similar method, put together

※ Salted salmon head

Ingredients: the first salmon head.

seasoning: coarse salt and garlic slices.

Practice:

1. Fry the fish head on both sides first.

2. Put the coarse salt and garlic slices in the pot, cover and cook with slow fire.

comment: the common salmon meat is replaced by fish head, which is extremely simple

and has a unique taste. Please ask a knife and fork for help when eating.

roast salmon head with grapefruit salt

material

the first half of salmon

grapefruit salt 6g

practice:

1 After the salmon head is cleaned, sprinkle grapefruit salt on the surface of the fish head to make the fish head permeate the salty taste.

2 when the fish head is cooked on the stove, the salt flavor will penetrate into the fish head during the barbecue.

3 You can also taste 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 11: papaya sour soup salmon head

ingredients:

Norwegian salmon head 511g

ingredients:

papaya 51g, green lemon 11g, tomato 51g, celery 21g, onion 21g

seasoning:

salt 6g, sugar 2g, pepper 3g, fresh.

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

3) put a little oil in the pot, add tomatoes and ginger, stir-fry to reveal juice, pour into the soup and boil, add papaya, medlar, green lemon and fish head and stew for 21 minutes until the soup is white and thick.

4) add sugar and pepper to taste.