Features: fresh, fragrant, smooth and tender, with a lingering aftertaste. It is a wonderful tonic, especially suitable for fall and winter.

Main ingredient: fish head, is used about 2 pounds of fathead fish

Practice: cooked in the 200 ℃ high temperature of the Tsavo in the fire bureau, there are green and red chili pepper embellishments, but also the strong aroma of the special seasoning.

Pot Fish Head in Cloud Casserole

Information : 1 fish head 1 piece of vermicelli 3 slices of ginger 1 clove of garlic 1 egg 2 mushrooms 6-8 bean curd 1/2 broccoli

Seasoning : 1 tablespoon of bean paste and a pinch of salt and soy sauce

Doing : (1) Soak the vermicelli and mushrooms in softened water, then cut them into small slices for later use.

(2) Cut the fish head into two, marinate with soy sauce, wine and pepper, dip in egg and cornstarch, then deep fry until golden brown.

(3) Boil the broccoli, then cook the bean curd and vermicelli in the stock for about a minute.

(4) Return the fish head to the wok and add three tablespoons of water and seasonings and simmer for one minute.

(5) Put the broccoli, vermicelli and bean curd into the bottom of the casserole, then add the fish head and simmer for two to three minutes on medium heat. Remarks: (1) If you think the fish head is too greasy, you can reduce the amount of oil used and fry it in half frying method until golden brown, but the color will be a little uneven.

Fish Head with Creamy Ham

Ingredients: 1 big silver carp head (about 1,000 grams), 100 grams of Jinhua ham, 100 grams of broth.

Accessories: green onion, ginger, salt, monosodium glutamate (MSG), yellow wine, oil, each appropriate amount

Production:

1) the head of the fish scooped off the legs, cleaned and fished out, drained, the ham sliced into thin slices;

2) hot pot, pour oil, cooked, into the head of the fish a little deep-fried, even the oil poured into the leaky spoon, drained off the oil;

3) In the original pot, add oil, into the Onion, ginger, stir out the flavor, pour into the soup, add salt, wine, monosodium glutamate (MSG), into the fish head, ham slices, with a high fire for about 10 minutes, can be sheng up, into the soup bowl for consumption.

Fish head and tofu soup

Simple recipe

Ingredients: 2 boxes of tender tofu, 1 fresh chub head (600g), 75g of asparagus, 1 teaspoon (5ml) of rice wine, 1 teaspoon (5ml) of vinegar, 2 slices of ginger, 2 pieces of green onion, 1/2 teaspoon (3g) of sugar, 1 teaspoon (5g) of pepper, a pinch of cilantro, 500ml of stock or water, 1 tablespoon (15ml) of oil. tablespoon (15 ml)

Directions

1. Wash the fish head, split it in the center, then chop it into several large pieces and dip it into kitchen paper towels to remove the water.

2. Cut the tofu into thick slices, wash and slice the bamboo shoots and ginger.

3. Heat a frying pan over high heat, add oil and fry the fish head pieces in the pan for 3 minutes, add the soup (or water) after the surface is slightly browned, and boil over high heat.

4. When the water boils, put vinegar, rice wine, boil and add tofu, scallion, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.

5. When the soup burns to a creamy white color, season with salt and sugar, skimming white pepper and cilantro segments can be.

Complicated recipe

Ingredients: chub head (1, 860g), tender tofu (1 box), ginger (5 slices), cilantro (2 sprigs), green onion (2 sprigs), garlic (3 cloves)

Seasoning: oil (5 tablespoons), rice wine (3 tablespoons), salt (1/3 tablespoon), chicken broth powder (1/2 tablespoon)

How to make it

1 , tender tofu cut into small pieces, chub head cleaned and chopped in half, ginger peeled and sliced, cilantro cut into pieces, garlic patted flat to remove clothing, green onion cut into pieces.

2, heat 5 tablespoons of oil, burst incense ginger, scallions and garlic cloves, put the chub head slightly fried, add 2 tablespoons of rice wine, fry until the fish head is golden brown on both sides.

3. Fill 4 bowls of water to cover the fish head, cover with a lid and cook over high heat until it comes to a boil, then lower the heat to medium-low and cook for 15 minutes until the soup is creamy.

4, put the tofu block gently stir, high heat to boil and then change to low heat simmer for 5 minutes.

5. Add 1/3 tablespoon salt, 1 tablespoon rice wine and 1/2 tablespoon chicken broth and stir well with the ingredients in the pot to taste.

6. Sprinkle in cilantro and green onion.

Tips

1, silver carp is commonly known as "big fish", you can let the master of the fish head cut in half, and remove the gills, cleaning to remove the remnants of the gills, otherwise the cooking fish flavor and smell of earth will be very heavy.

2, wash the head of the fish will have water, into the frying pan frying is easy to splash oil, you can sprinkle a little salt, to avoid the oil spraying scalding hands.

3, do not want to let the fish head sticky pot broken skin, you can burn the hot pot, use ginger to wipe the bottom of the pot once, and then put the oil hot, put the fish head frying on the line.

4, want to fish head soup is rich milky white, fish head must be fried in oil until golden brown, only injected into the water stewed into the white soup.

5, silver carp is warm and tonic, warm stomach and moisturizing health food, suitable for spleen and stomach cold, loose stools, dry skin people often eat.

Fish Head Soup

Cuisine: Hangzhou

Recipe effects: brain tonic conditioning Delayed aging conditioning Recipes for the elderly

Main ingredients: silver carp head (750 grams)

Subsidiary: ham (25 grams) cabbage (50 grams)

Seasonings: green onion (10 grams) ginger (10 grams) yellow wine (20 grams) salt ( 5 grams) monosodium glutamate (3 grams) lard (refined) (30 grams) chicken oil (5 grams) vinegar (10 grams)

production process

1. Selected fresh bighead carp slaughtered and cleaned, take without spine, cut off from the pectoral fins, even the meat of the fish head half valves (commonly referred to as the "female mericarp");

2. gill meat cut gently a knife, dorsal meat oblique A cut at the gills, back meat at an oblique graver a knife, wash with water;

3. Ginger peeled and patted loose;

4. Cabbage clean, large one open four, small pair of split;

5. cooked ham sliced thinly;

6. will be the head of the fish with boiling water, standby;

7. frying pan on the high heat, sliding the pan under the cooked lard to 50% hot, will be used in boiling water, the head of the fish with boiling water, standby;

6. the head of the fish with the head of the fish with boiling water, standby;

8. frying pan on the high flame heat, sliding pan under the cooked lard, to fifty percent of the When hot, will be scalded with boiling water fish head cut side up into the frying pan slightly fried, turn the fish head;

8. and then into the yellow wine, green onion knots, ginger, add boiling water 1750 ml, cover the pot, with a strong fire about 5 to 7 minutes;

9. and then add the cabbage heart slightly rolled, about 1 minute;

10. and then take out the head of the fish into the product pot, the heart of the cabbage in the head of the fish all around;

11. fish out the soup onion and ginger, skim off the floating foam, add salt and monosodium glutamate to taste;

12. the soup with a fine sieve filtered, poured into the pot, the device on the slices of ham, dripping with cooked chicken oil, served with a dish of ginger and vinegar.

Tips

1. choose about 2500 grams of fresh large flower chain fish head (flower chain book name yong fish, commonly known as fathead fish, head fish), cut the head of the fish should be connected to a cut of fish, split the head of the fish should be retained when the fish head;

2. frying pan and lid should be scrubbed clean, cover the boil halfway don't open the lid, otherwise the soup is not clean, the color is not thick;

3. blanch Do not add salt when cooking, soup thick and then seasoned.

Lemony fish head

Originality: private

Recipe effects: beauty conditioning, spleen and stomach conditioning, tonic conditioning

Dish taste taste: salty

Main ingredient: bighead carp (600 grams)

Accessories: white porcini mushrooms (dry) (50 grams) Shiitake mushrooms (fresh) (50 grams) Egg white (60 grams) Chicken leg mushrooms (dry) (50 g)

Seasonings: peanut oil (20 g) salt (5 g) monosodium glutamate (3 g) starch (corn) (10 g) ginger juice (10 g) scallion juice (15 g)

Production process

1. Chub head slaughter, remove scales, viscera and gills wash, chop the head, cut from the jaw, steamed on the pot spare;

2. Fish body bone, skin to take the net meat chopped into mushrooms, add ginger and green onion water, salt, egg white, starch, oil mixed into fish mushrooms;

3. fish bones, fish skin into the pot with the right amount of water to boil into a soup, remove the dregs of the standby;

4. Boletus edulis, cockles mushrooms, fresh mushrooms, cleaned, rewritten into slices;

5. frying pan injected with oil to heat up the fish soup boiling, the fish will be squeezed into a ball of mushrooms cooked, add bovine liver mushroom, fresh mushroom, cut into pieces;

5. frying pan injected with oil to heat up the fish soup, will be squeezed into a pill Cook the fish soup, put porcini mushrooms, chicken leg mushrooms, fresh shiitake mushrooms and cook a little;

6. Add salt, monosodium glutamate to taste, put into the soup bowl, put in the steamed fish head can be.

Recipe Compatibility

Chub: avoid drinking tea before and after eating fish. Egg white: egg white can not be eaten with sugar, soy milk, rabbit meat.

Casserole Fish Head Vermicelli

Cuisine and Efficacy: Home Cooking Recipes Teenager Recipes Malnutrition Recipes Smart Brain Recipes Diabetic Recipes

Flavor: Slightly Spicy Craftsmanship: Casserole

Main Ingredients: Chub Fish Head 1250 grams

Supplementary Ingredients: 200 grams of Vermicelli, 50 grams of asparagus, 25 grams of Shiitake Mushrooms, 25 grams of Pork Legs, 25 grams of Green Garlic.

Seasoning: 100g salad oil, 5g sesame oil, 5g salt, 3g monosodium glutamate (MSG), 10g cooking wine, 75g soy sauce, 10g sugar, 25g soybean paste, 5g corn starch, 10g green onion, 10g ginger, 5g balsamic vinegar

Casserole Fish Head with Vermicelli features: salty, fresh, slightly spicy.

Making:

1. scrape off the scales of the fish head, pick out the gills, and wash it;

2. make two cuts on the meat surface with a straight knife, and smear a little soy sauce on the fish head;

3. cut the vermicelli into slices of elephant's eye;

4. slice the asparagus into willow-leaf shaped slices that are 5 centimeters long and 2 centimeters thick;

5. put the vermicelli and asparagus into a pot of boiling water and drain the water.

6. fat and lean meat cut into thin slices;

7. large mushroom slices a knife;

8. green garlic to choose clean, cut into 2 cm long section;

9. scallions, ginger pat loose;

10. pan into the salad oil to 50 percent of the heat, add the fish head, both sides of the pan-fried to a golden brown, and then poured into the leaky spoon to control the oil;

11. put the bamboo shoots and mushrooms into a large casserole dish, then add the fish head, set aside;

12. put 25 grams of salad oil in the pan, put onion, ginger pieces of stirring, put in the meat slices, stirring until the meat whitening;

13. pour in the bean curd stirring a little bit, cook cooking wine and soy sauce, add the chicken broth, bring to a boil, and then skimmed off the floating foam;

14. and put in the refined salt and sugar, seasoned with a little bit of salt and sugar, and then put in a few minutes to make sure that it is not too hot, and then put in the fish head. salt and sugar, adjust the taste;

15. Pour the soup into the casserole containing fish head, simmer for 35 minutes;

16. Then add monosodium glutamate, and then into the blanched slices of vermicelli, boil for 2 minutes, pour wet starch thickening, dripping vinegar and sesame oil, sprinkle with green garlic is complete.