"Many people like to eat tofu and fish heads, but the taste they make is wrong. It's just that the fishy smell is too strong, and that's the wrong way to deal with fish heads. It's because many people just ignore this place, so the stewed tofu with fish heads is not only delicious, but also the fish has a fishy smell. Cocoa teaches friends how to deal with fish heads today. The key is that they don't taste fishy at all! "Tofu Stewed Fish Head" is really a perfect match. It is hot to a pot, and it is more delicious than meat when it is full of fresh juice. "
material
Ingredients
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Fresh grass carp head 1 piece
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400 grams of tender tofu
ingredients
vegetable oil
of appropriate amount
salt
of appropriate amount
Spicy skin
five
cooking wine
10g
dark soy sauce
5 grams
eight angles
1 piece
Zanthoxylum Bunge
1 g
ginger
10g
chives
5 pieces
chicken essence
1 g
The method of stewed fish head with tofu
1.
Ingredients: fresh grass carp head (silver carp head is the best), 300g tender tofu.
Accessories: vegetable oil, salt, soy sauce, shallot, ginger, coriander, sugar, chicken essence 1 g, cooking wine, star anise, and pepper granules 1 g.
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2.
Clean up the grass carp head, cut it with a flower knife, and when cutting the fish head, it is best to leave more fish, so that the stewed fish head is delicious, then evenly pour cooking wine on the fish head, and then evenly sprinkle a thin layer of salt, which is about one gram here. After these treatments, put the fish head aside and marinate it for 20 minutes, so as to remove the fishy smell in the fish head.
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3.
Wash and chop the scallion, ginger and spicy skin, wash and cut the parsley into pieces, and cut the tofu into pieces. Don't cut the tofu too small, because the fish head is relatively large, so it looks good and has an appetite. Blanch the tofu with hot water to remove the beany smell, which can also make the tofu not fragile. Depending on your operation time, you don't have to blanch.
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4.
Cool the oil in a hot pan. Heat the oil to 70% and fry the fish head slowly over medium heat.
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5.
Fry until golden brown on both sides.
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6.
Leave the oil at the bottom of the pot, add spicy peel, prickly ash and star anise and stir-fry to give a fragrance.
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7.
Add the fish head without turning it, and pour in the cooking wine (the best with carved wine) to force the flavor of carved wine and spices into the fish.
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8.
Add water to avoid fish, add a little vinegar, boil over high fire for 5 minutes to remove the fishy smell, then add onion, ginger and appropriate amount of soy sauce, salt and sugar.
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9.
Add tofu and boil over high heat.
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10.
Turn to medium heat and cook for about 10 minutes. When the tofu is fragile, shake the bottom of the pot without stirring.
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1 1.
Add chicken essence (optional) and cook for 2 minutes.
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12.
Cook until the soup is thick, sprinkle with coriander and serve.
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Tofu stewed fish head finished product map
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knack for cooking
1, tofu is added to the pot. Don't turn it all the time to avoid breaking it. Shake or turn it gently with the handle.
2. Spices must be sauteed before the fish head can be served.
3, fish can choose freely, grass carp is just my family's preference.
4, love to eat fried tofu, you can fry tofu and fish together, not only tastes good, but also more powerful.
5. However, it should be noted that some salt can be sprinkled on the fish head for pickling, which can effectively remove the fishy smell in the fish head.