The green hills and mackerel here are both a kind of fish. Probably only fish is as delicious as beef and mutton. The two delicacies Julie brought today are also related to fish.
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Steamed fish head with diced red pepper
Time 1 hour feed 3
Everyone should have eaten the fish head with chopped pepper. As one of the top ten classic Hunan dishes, its reputation has already spread overseas and is deeply loved by friends from all walks of life. As a food lover, this dish is also Julie's favorite.
However, although fish is delicious, it is full of thorns, which often becomes an obstacle on our way to eat fish. But eating fish heads saves the trouble of often spitting.
Moreover, the nutritional value of fish heads is not worse than that of fish backs, especially chubby fish heads. It is rich in various lecithin and unsaturated fatty acids needed by human body, and has significant effects on reducing blood fat, strengthening brain and delaying aging.
/Food preparation/
Fat fish head 1
Onion 1 bar
Soy sauce ... in moderation.
China white wine ... in moderation.
Sugar ... right amount.
Duojiao 1 bowl
Ginger 1 piece
Garlic 1 yuan
Perilla leaves ... a little.
Chili ... a little
White pepper 1 dish
(The above ingredients can be increased or decreased according to personal taste. )
(1) Cut the fish head from the middle of the fish lip, sprinkle with white pepper, salt and white wine, spread it evenly, put onion, ginger and perilla leaves on the fish head, marinate for 10 minute, then pick out perilla leaves, onion and Jiang Ye, and steam them in hot water for 5 minutes;
(2) Chop red pepper, garlic and ginger, pour into a bowl, add a little salt and light soy sauce, stir into chopped pepper juice for later use, pour oil into the pot, and pour it into the freshly mixed chopped pepper juice when the oil is hot;
(3) Take out the steamed fish head, pour off the fishy water, then lay the onion and ginger flat on the bottom of the plate, put the fish head on it, and then pour the chopped pepper juice;
(4) Put the fish head with chopped pepper sauce into the steamer again and steam it again. Sprinkle chopped green onion and pour hot oil on the pan, and it is finished.
Chopped pepper fish head perfectly combines the umami taste of fish head and the spicy taste of chopped pepper. The red-hot chopped pepper, covered with white tender fish head meat, is steaming and full of fresh fragrance, which makes people eager to try.
Steaming can keep the freshness of fish head to the greatest extent; With the steaming hot air, the flavor of chopped pepper can also penetrate into the fish properly, making the fish fat but not greasy, soft and delicious.
However, when cooking this dish, it must be noted that the fish head needs to be steamed twice, so it is not easy to steam it for the first time, mainly to force the fishy water out of the fish head. The second time on the pot, it is to make the spicy taste of chopped pepper better integrated into the fish.
02
Home-cooked braised fish
Time 1 hour feed 3
Apart from the fish head with chopped pepper, Julie's favorite second dish related to fish is home-cooked braised fish, which is really the taste of home-cooked food and is loved by the whole family.
Different from the fish head with chopped pepper, the practice of braising fish at home is simpler. Although there is no chopped pepper, it tastes delicious.
Crucian carp is generally chosen for home-cooked braised fish, but crucian carp is also spiny. Friends who don't like to spit thorns can choose bream with less thorns, which tastes fresh and tender and has a unique flavor.
/Food preparation/
Carp 1 article
Ginger 1 piece
Cai Xiang 1 Ba
Onion 1 bar
Rock sugar ... right amount.
Starch ... right amount.
Cooking wine ... in moderation.
Soy sauce ... in moderation.
Soy sauce ... moderate
Vinegar ... in moderation.
Pepper ... a little.
(The above ingredients can be increased or decreased according to personal taste. )
(1) After crucian carp is washed, sprinkle cooking wine and salt, then evenly spread starch on the fish back, and marinate for 15 minutes;
(2) Cut ginger, garlic, onion and pepper into foam for later use, then pour oil into the pot, put the salted fish into the pot, fry it on medium fire until the surface turns yellow, and then take it out;
(3) Stir-fry the chopped onion, ginger, garlic and pepper in a pot, then add a proper amount of soy sauce, soy sauce and vinegar, add water, add a little rock sugar, and then put the freshly fried fish in the pot;