Individually to do fish head mainly in the fish, freshwater fish to chub fish head is more, saltwater fish to flounder fish head is more, both of these two kinds of fish fish head than the meat of the fish a lot of nutritional value, so in comparison, the head of the fish is also more expensive. Flounder head belongs to the deep sea fish, are generally frozen, fishy flavor is relatively large, this one will not speak. Today, we mainly introduce you to the delicious practice of chub fish head.
Chub belongs to the high protein, low fat, low cholesterol fish, fish brain contains a kind of fish oil needed by the human body, and fish oil is rich in polyunsaturated fatty acids, is a kind of human body essential nutrients, can play a role in maintaining, enhancing, improving the function of the brain. Especially the brain marrow content is very high, often eat can warm stomach, benefit IQ, help memory, delay aging and so on.
The common practice of chub fish head in soup, chopped pepper, stewed in sauce, these practices I think it is still stewed fish head delicious. It is not as hot as chopped pepper fish head, nor is it as refreshing as fish head in soup, but it has a stronger sauce flavor, which is very suitable for our northern partners with heavy tastes. Fish head in sauce stewed fish head is also represented by fish head puff pastry. The following is to introduce you to the fish head bubble cake how to do delicious.
Fish head cake is a traditional Beijing local dish, is a classic dish based on the northern sauce, stewed cooking. The taste is salty and fresh, the fish meat is tender, the pancake is crispy, and the flavor is even more fragrant after dipping into the fish head sauce.
To do a good job of such a classic dish, I summarize the following two experiences:
The choice of fish head: here is divided into the origin and size of the fish.
Origin is also the quality, which is the key to the whole dish, chub fish in the country are almost all farmed, but not just any chub fish can do a good job of fish head bubble cake. Fish head should choose the better water quality of the lake farmed chub, fishy flavor is relatively low, firm meat. I know the more famous fish head production area: Jiangsu Tianmu Lake, Beijing Miyun Reservoir and our Shandong Laiwu Xueye Lake. Fish heads from other regions can also be made, and if the fishy flavor is high, you will need to add more de-fishy seasoning (more on that later) in the later stages of production.
The fish head bubble cake, although eaten fish head, but also can not use too small fish. Fish is small, the head is small, on the table is not beautiful, so we generally use four or five pounds of big chub fish, cut off the head must also have about three pounds. Home made partners because the home pot is small, you can choose a smaller, but not less than two pounds, and also with the meat under the head (generally stay under the head of three or four fingers wide meat), too small to eat.
Sauce modulation:
Fish head puff pastry different regions to make the recipe is completely different, which is the core of the seasoning, the following is the ratio of my production:
Soybean paste 50 grams, 40 grams of Korean chili sauce, 25 grams of sweet noodle sauce, 25 grams of oyster sauce, 20 grams of seafood sauce, 15 grams of red fermented bean curd, mixed well, this is a one-serving amount.
Knock on the blackboard!!!! The most important thing: the fish head must be fresh, you can buy it whole (we'll talk about how to handle the tail at the end). You can also buy just the head, break open the gill cover and look at the gills, the gills are bright red is the best.
Well, it's time for me to share, introduce my method of making fish head puff pastry, followed by a summary of some tips when making, I hope the subject reference.
~Fish Head Puff Pastry~
Raw materials and seasonings:
One big chub fish, fish head sauce, green onion, ginger, sliced garlic, sliced pork, sugar, chicken essence and so on.
Start cooking:
First step: chub fish pretreatment. Buy live chub fish and remove scales, gills and internal organs according to conventional slaughtering method. Wash and lay flat on the counter, from the gill cover after four fingers under the knife to cut off the head (about two and a half pounds), and then split from the chin (do not split, the top of the head is connected). Use a brush to clean the black membrane, the fish meat part of every two centimeters to hit the word flower knife to be used.
Step 2: Fry the fish head. Clean pan heat, first put a spoonful of salad oil to moisten the pan, keep the oil temperature seventy percent hot, add the fish head, fry until light yellow in color, crusted on both sides, pour out and drain the oil.
Step 3: Formal production. The pot to stay in the bottom oil, into the spice oil 100 grams, burned to 60% hot, into the pork slices 100 grams of stir-fry, stir-fry until the five meat oil, into the onion and ginger slices of thirty grams, garlic twenty grams, five grams of dried chili pepper, stir-fry until the chili discoloration, into the fish head sauce stir-fry, and then cook into the wine thirty grams, pour into the bones of the fish soup did not exceed the head of the fish three fingers, the high fire boil, will be put into the soup inside the head of the fish (fish face up), into the monosodium glutamate five grams of sugar ten grams of chicken essence five grams of seasoning, and then the fish head. Chicken essence five grams of seasoning, and then cover the lid, simmer over medium-low heat for twenty minutes, at this time the soup is thick, there are still about two-fifths of the remaining soup, with a secret leakage to beat away the excess material residue, with the old pumping to adjust the color, and poured into a special dish, sprinkled with parsley, with a plate of branded fritters can go away dishes.
~Fish head pancake production of the doubt to solve the problem ~
1.Q: frying fish head how to not stick to the pan to break the skin?
A: This may be more concerned about the problem, my experience: First, we must use a hot pan and cool oil method to fully moisten the pan. Then the oil temperature to seven percent hot down into the fish head. Second, the amount of oil should be more, can quickly make the fish set. Third, when the amount of oil is small, you can put a little cooking salt in the bottom of the pan, salt also has the effect of preventing sticking to the pan.
2. Q: Why don't you use oil for frying instead of deep-frying if you need more oil?
A: Both deep-frying and pan-frying are used to shape the fish so that it won't fall apart when heated for a long time. Deep-frying is good for large batches of fish, but it is a little lacking in flavor, so I would recommend pan-frying for smaller batches.
3. Q: The fish head is so fresh, do I need to add bone broth?
A: fish head fresh, but the lack of flavor, bone fish stock is made of pork bones and small mixed fish simmering, do this kind of stewed fish it is necessary to use it to increase the aroma, if simply stewed fish head soup, with water can be.
4. Q: How is the oil cake made?
A: The texture of the oil cake is crispy, so I use half soup noodle and noodles, and then smear the shortening method in the production. The specific method is as follows:
1 and flour: one kilogram of medium gluten flour, add 400 grams of hot water, stir well, then add about 300 grams of cool water, a little salt and knead into a dough for molasses.
② shortening: four hundred grams of flour poured into the hot salad oil 500 grams mixed into the shortening.
3 ③ Roll out the dough: the molten dough, rolled into a sheet about two millimeters thick, smeared with a layer of shortening, folded horizontally into three layers, and then folded vertically into three layers, flattened and then molten for three minutes.
4 pancakes: roll the dough into a three-millimeter-thick pancake, put it into the electric cake pan and cook it until golden brown on both sides, and then take it out and change it into pieces.
5. Q: If there is no good quality fish head, how to deal with the fishy flavor?
A: I have three methods, one is to marinate in advance, fish head split, add 50 grams each of shredded green onion and ginger, twenty grams of cooking wine rubbed evenly, marinate for twenty minutes minutes. The second is to add beer instead of part of the bones fish stock, both 1:1 ratio can be. Third, stewed fish head when cooking into the aged vinegar thirty grams, instant cooking vinegar aroma can take away part of the fishy flavor.
~Fish head bubble cake production tips~
1. treatment of fish head must be brushed to the inside of the black membrane, this layer of black membrane is more fishy, and affects the appetite. The fish head should not be cleaned for too long, so as to avoid serious loss of fresh flavor.
2. Stewed fish head when added to the bones of the fish soup must be hot, so that the stewed soup is viscous, the flavor is also relatively strong.
3. If the fish head is relatively large, you can cut a knife in the back end of the fish eye thick meat, so that then burn to easier to taste.
4. Fish head burning need to boil with high heat, and then change the small fire simmer for about twenty minutes or so, the fish head to taste, the soup can not close too dry, after all, but also need to dip the cake to eat.
5. The best oil cake is now on the best branding, so that the oil cake is more crispy, eaten open to the fish tender cake crispy, two kinds of taste.
6. spice oil production method: soybean oil, peanut oil, cooked lard each one kilogram, add spices (anise fifty grams, white buckle twenty grams, twenty grams of cinnamon, ten grams of incense, cumin, forty grams of soaking water for five minutes, drained of water), onions, ginger pieces of five hundred grams, small fire frying onions and ginger, golden incense, residue that is into the filter.
7. Bone fish soup production method: in advance of hanging good bone soup (usually the kitchen can use the hair soup). Pot into the lard three hundred grams of hot, down into the fish bones (chub scraps or fish tails) five pounds, fried to golden, poured into the gross broth thirty pounds, into the beat ginger one hundred grams, large fire rushing soup for twenty minutes, change the fire half an hour, to the color milky, hit the dregs of the material that is into. If this dish clicks less, it is recommended that the two soups are simmered separately, when used together can be blended.
8. link to the use of the remaining fish tail:
1) you can scrape off the fish meat, using a wall-breaker into a puree seasoned fish balls, detailed practice see my July 1 Q&A "suitable for babies to eat fish what? an article.
2 can also be sliced into slices of fish pulp, made of pickled fish, pickled fish practice can refer to my July 17 Q&A "What kind of fish is most suitable for pickled fish? an article.
Written in the end
Fish head puff pastry is characterized by rich sauce, fish fresh cake crispy, which is also the best way to make fish head in my opinion.
Summary, the fish head cake practice is quite simple, the main thing is to choose a good fish head, adjust the sauce, and then stewed over low heat, and finally with the oil cake, as long as you master my operating procedures and production skills, you can also make colorful and flavorful fish head cake.