Opium fish head, in fact, its real name is - toothpick fish. It is because of its meat flavor, smooth and tender in the mouth, as long as eaten once will want a second time, and its name is a harmonic of opium, so gradually many people have forgotten its real name, only know that it is called the opium fish (this fish is rarely seen in the body of the fish, the main food its head), and its eyes are very unique, so as long as you have seen it will likewise be unforgettable: one long on the right side of the one long on the top of the head.
[Practice]
1. fish head in the purchase of the fishmonger has been split inside the treatment of clean, so directly deducted in the dish, put on the ginger, soy sauce, cooking wine, sugar (a little), chopped peppers (chopped peppers are salty, so try to control the dry some) can be on the cage steaming (this fish head tender, so it is very easy to cook, five minutes can be)
2. out of the pan sprinkled with chopped scallions, and then pour some hot oil (preferred). Then drizzle some hot oil (you can skip this process if you like the list)
[practice]
Scallion and fish head 38 yuan/half only
To be served up with a strange fragrance, so that people's appetites increased. Ocean fish head is actually the head of opium fish, which originated in Russia, and some bored businessmen gave it this name in order to give it a sense of mystery. The meat of the opium fish is very tender and flavorful. This dish is the signature dish of their signature dishes and is ordered by almost every table. It tastes good because it is marinated for twenty-four hours with twenty-some spices, then the scallions are wrapped around the head of the fish and baked in the oven for twenty-eight minutes to allow the scallion flavor to fully emanate into the fish head. So don't be surprised to see a lot of scallions.
Scallions steamed opium fish head
Materials: opium fish head a, Lee Kum Kee steamed fish soy sauce (necessary), cooking wine, scallion and ginger, salt and sugar, chicken essence, red turnover chili sauce.
Method: 1. Wash the fish head and put it into a plate. 2. According to their own taste into the soy sauce (not too much), cooking wine. Sugar, ginger, chili sauce. 3. into the pot steamed, on the gas after ten minutes can be, and then hot oil, the top sprinkled with chopped green onions, oil is big hot directly poured on the fish. The opossum fish head is delicious, the meat is soft and smooth, the bones are soft and flavorful! Everyone may want to try it.Chopped pepper opium fish head lazy practice
Wash and put into the microwave oven container, soaked in yellow wine, salt smeared on the fish head, and then use the supermarket to buy the chopped pepper sauce sprinkled all over the fish head around the onion, ginger and garlic is essential, and chopped pepper sprinkled all over the whole body, and then sprinkled with a small amount of pepper, and finally put a small amount of monosodium glutamate (MSG). Put into the microwave oven, medium heat for 8 minutes, such as 8 minutes did not smell the fish flavor, low heat and then turn 3 minutes. The same method can also be made chub fish head, but opium fish head I think the best flavor.
Braised opium fish head
Russian deep-sea fish head a (that is, opium fish head), a variety of seasonings a little.
Method: slightly fry the fish head on both sides, add ginger and scallions, cooking wine, soy sauce, sugar, water, pepper and other seasonings and simmer on low heat for 10-12 minutes. When the fish head after the flavor of high heat to collect dry juice, thickening bright oil on the plate.
The origin of opium fish head is the Black Sea of Russia, the fish body is huge, it is reasonable to say that the meat of the fish head is the most tender, some boring businessmen in order to make it have a sense of mystery, they took this name. But because foreigners do not eat fish head, so this cheap let the Shanghai people take advantage of. There are many big hotels in Shanghai that serve this dish.
Chopped pepper fish head. The first thing you need to do is to learn how to make it.
Raw materials: 1 fat head fish head (2 pounds), Hunan special chopped pepper appropriate amount, 3 grams of monosodium glutamate (MSG), 10 grams of red oil, 10 grams of ginger, 8 grams of green onion, 15 grams of white radish slices
Practice: 1. the head of the fish is cleaned, gills removed, scaled, from the fish lips right in the middle of the split in half
2. Salt, MSG evenly coated with mixing in the head of the fish, marinate for 5 minutes and then apply the chopped pepper on the head of the fish. Put 2-3 slices of ginger and sliced white radish on the bottom of the plate, put the fish head on top and rest a moderate amount of chopped ginger on the fish
3. Steam the fish head in a pot for 15 minutes, then sprinkle chopped green onion on the fish head after removing from the pot and pour the cooked oil over the fish head and then put it in the pot to be steamed for 2-3 minutes.
Sour Bean Curd Crowned Fish Head
Basically similar to chopped pepper fish head, marinated first, the key in the use of red oil sour bean curd instead of chopped pepper, if it is Hunan sour bean curd is the best. The advantage over chopped pepper is that the rainbow beans are better than chopped pepper.
If you make your own kimchi, just chop up the soaked cowpeas and remember it's spicy.
Deep Sea Fish Head VS Qiandao Lake Fish Head
Deep Sea Fish Head
I heard that the Sia Garden Hotel has a dish that must be ordered at every table, and since it has been on the table for more than 20 days, it has won a lot of repeat customers, so yesterday, I deliberately went to the hotel and ordered the deep sea fish head to eat.
Less than 20 minutes, the waiter pushed the door and entered, a very strong scallion flavor rushed into the reporter's nose. A pot of food was placed on the table, but in front of the eyes of a bunch of small onions have been burnt, this is the table must be ordered? The waiter smiled and hinted at us to move our chopsticks.
At the moment the onions were removed, a strong, strange fish flavor came over the table, completely overpowering the original scent of the onions. A "opium fish head" appeared in front of the reporter, smelled such a tantalizing aroma, can no longer resist, immediately clamped a piece of fish in the mouth. Loose, dry, tender, the freshness of the fish is reflected to the fullest, and then look at the plate, there is no juice, no sauce, only a layer of green onions covering the fish head.
How is this done? The hotel's executive chef Shen Bin a word, this fish head is baked, of course, before there is no lack of secret seasoning marinade, the right time to steam, dip oil and a series of processes. Taste carefully, you can really feel a hint of barbecue flavor.
Thousand Island Lake fish head
With 300 yuan worth of 22-inch plate pot, the choice of more than 20 pounds of wild fish head of Qiandao Lake, the reporter yesterday in the Xiangyang Fishing Harbor to see this special Qiandao Lake fish head.
What is a spectacle to be served on a 22-inch plate? The dish took up the entire turntable on the round table as soon as it was served, and was extremely atmospheric. The reporter tried to end a little, end less than a minute, the hand is tired, it turns out that the plate is heavier than the fish head. The reporter could not care less, clamped a piece of fish, dipped in the soup and rushed to the mouth, very fresh, a little spicy, but also not lack of fish flavor.
The chef introduced this dish is very popular in Ningbo, is a typical Zhejiang cuisine. Served on a large plate is a specialty, and the seasoning is an exclusive secret. The soup is made with spicy sauce, peanut sauce, sesame sauce and other sauces after stewing, the whole stewing time of at least 3 hours, the soup is good or bad directly determines whether the fish has a fresh and spicy flavor. If you make it in Ningbo, it is specially provided by the manufacturer of boiling
made soup, how many grams of each kind of sauce need to be put, how much water should be added when stewing, and even the weight of salt and monosodium glutamate (MSG) can't be deviated at all, or else the flavor of the soup will change, which will affect the taste of the fish.