Fish head is rich in nutrition, good in taste, rich in lecithin and unsaturated fatty acids necessary for human body. Fish brain contains the most comprehensive and rich nutrition, so how to make fish head soup delicious?
1, Flammulina velutipes and Carassius auratus soup. Ingredients: Carassius auratus 1 piece, Flammulina velutipes 250g, Lycium barbarum 10 piece, a little onion, onion and ginger.
The crucian carp opened its gills cleanly and cut three holes on both sides of the fish with a knife.
Fry in oil until golden on both sides, and take out for later use. Put the fish in a casserole or soup pot, add some water, at least cover the fish. Add cooking wine, salt, onion and ginger. Turn on the fire and cover it.
Put Lycium barbarum in the pot and simmer for 20 minutes. Add Flammulina velutipes. After 5 minutes, you can take out the pot, sprinkle with chopped green onion, and dress up to be delicious.
2, radish crucian carp soup. Ingredients: crucian carp 1, half radish, proper amount of oil, 2 slices of ginger, a little onion, a proper amount of salt, yellow wine 1 spoon, chopped pepper 1 spoon, and a little chicken essence.
Add ginger slices into the oil pan and drain the washed crucian carp. Fry until both sides are slightly yellow. Add yellow rice wine and boil the water until the fish turns white (about 5 minutes). Add shredded radish, salt, pepper and chicken essence and bring to a boil. Finally, add chopped peppers and sprinkle with onions.
3, fish head tofu. Ingredients: tender tofu, big fish head, shredded ginger, onion, coriander, vegetable oil, salt, pepper, cooking wine, broth and pure milk.
Tofu absorbs water, the fish head is washed and cut in half. Sprinkle some salt and leave it for a while. Take out the pan, heat the oil, take out the shredded ginger and stir-fry until fragrant, then put the fish head in the pan and cook until golden brown. Pour in the broth, bring to a boil, and add tofu, onion and pepper. Boil it with high fire first, and then simmer it with slow fire. Pour some cooking wine and salt in the middle, and finally add a little milk to remove the fishy smell and taste. It's done.
4, sauerkraut fish head soup. Ingredients: half a catty of fish head, rice cake, Chinese cabbage, coriander, cooking oil and pickled fish seasoning.
Heat the fish head in an oil pan and pour it out. Stir-fry sauerkraut in a hot oil pan, pour the fish head, put it in a small seasoning bag in the pickled fish in turn, and add some water to boil. Simmer for a while, then add rice cake and cabbage in turn (to avoid eating enough, you can add rice cake or cabbage to reduce the spicy taste). Finally, we will get better after eating coriander.
Through the above study, I learned that there are different kinds of fish in fish head soup, and their effects are different when making different kinds of fish soup. Fish head soup is rich in nutrition and good in taste, which is beneficial to reducing blood fat, strengthening brain and delaying aging. Some can be used for beauty, and some can make people's skin smooth and fair. Fish head soup can improve human immunity and has a good effect on calcium supplementation for babies.