There are many classic dishes that can be made in clay pots, such as fish head clay pot, braised chicken with shallots in clay pot, rice flour casserole, seafood porridge in clay pot, clay pot rice, eggplant clay pot and so on. Among them, the most commonly made one is fish head casserole! It’s easy to make, delicious and delicious!
Popular science knowledge about casseroles
A casserole is a traditional pottery with fast heat transfer, slow heat dissipation, strong heat preservation ability, and a relatively balanced ambient temperature, which is conducive to water The interpenetration of molecules and food. The longer this interpenetration is maintained, the more aromatic ingredients will overflow, the more mellow the flavor of the simmered soup will be, and the crispier the texture of the simmered ingredients will be.
Generally, it is not advisable to use a casserole for cooking. Instead, it should be simmered, simmered, or stewed. At the beginning, the temperature should be gradually heated to avoid burning it suddenly on a high fire to prevent the casserole from swelling and cracking. After simmering the food, when removing the casserole from the fire source, it should be placed on a wooden mat to allow it to dissipate heat evenly and cool slowly. It should not be placed directly on a hard and cold table like marble to avoid shrinkage and cracking of the casserole. This is something to pay attention to when using it in daily life.
Casserole with bean curd and fish head is delicious and fragrant. It is delicious and comes with meals. It is simple to make and can be learned once you learn it.
Main ingredients: 2 grass carp heads, 2 dried bean curd sticks, appropriate amount of ginger slices, garlic granules and green onions
Accessory ingredients: salt, cooking wine, soy sauce, oyster sauce
1. Clean and chop the fish heads into pieces. First chop the grass carp head into large pieces, rinse it with clean water, put it in a small basin, then add 2 tablespoons of salt and an appropriate amount of cooking wine, stir evenly with chopsticks, marinate for 10 minutes, finally rinse with clean water, set aside to drain Moisture is reserved. ——The purpose of adding salt here is to remove the fishy smell and to remove the slippery mucus on the fish. After rubbing it with salt, rinse it with running water to make it very clean. When it comes to chopping fish heads, it’s best to ask the stall owner to help you chop them when you buy them, because the fish heads are really hard and slippery, so it’s a bit difficult to chop them at home. Of course, you can also just cut the fish head open without cutting it into pieces.
2. Prepare other materials. Clean the casserole and put a few patted garlic on it; you don’t need to soak the yuba in water, just rinse the dust with clean water, cut it into finger-sized lengths, and spread it on the garlic.
3. Fry the fish head. Prepare a frying pan. Heat the pan first, pour in an appropriate amount of peanut oil, put the drained fish head into the pan, and fry the fish head over low heat until both sides are golden. ——The fried fish head tastes more fragrant when stewed, and it has a burnt aroma, which makes people very appetizing.
4. Put it in a casserole and simmer. After frying both sides of the fish head, shovel it into a casserole and spread it on top of the yuba. Sprinkle shredded ginger and white scallions on top. Pour an appropriate amount of cooking wine, oyster sauce, soy sauce, etc., and add 1 bowl of boiling water, cover it, and put it on top. Place the casserole on the stove, first turn on medium heat to slowly heat the pot, then turn to high heat, keep pouring the juice, then turn to medium to low heat to keep the juice boiling. ——It should be noted here that when the fish head is about to boil, pay attention to the size of the heat to prevent the soup from overflowing.
5. Freshly baked. Simmer the fish head for about 25 minutes. The juice is almost gone and the fish head is cooked. After opening the lid, add chopped green onion and try the taste again. If it is not salty enough, you can add a little more salt to taste. Fragrant yuba fish head casserole The pot is ready!
The fish head made in this way has a fresh and sweet taste, good texture, thick sauce, soft and chewy yuba, delicious and meal-packing!
——Warm Tips——
① There is no need to soak the yuba in water. When cooking yuba, you usually need to soak it in water first, but you don’t need to soak the yuba here because the cooking time is quite long, about 30 minutes. If you soak it in water in advance, it will easily become rotten and affect the cooking process. Taste. So there is no need to soak it in water, just rinse it with clean water.
② Add enough boiling water to soak at least 1/3 of the fish head. Sometimes I feel that when using a casserole to simmer something, if there is too much water, it will easily overflow; if there is not enough water, the ingredients will easily stick to the bottom of the pot.