First, silver carp fish head tofu
material
Material: silver carp head1000g.
Accessories: 20g green pepper, 20g red pepper and 5g chopped green onion.
Seasoning: griddle seasoning 15g, salt 7g, soy sauce 10g, sugar 8g, white vinegar 5g, cooking wine 10g, monosodium glutamate 3g, onion 10g, ginger 20g, garlic 5g, mushrooms 10g, and auricularia 5g.
working methods
1, clean the fish head, split it in two with a knife, and connect the back of the fish head.
2, pot hot oil, onion, ginger, garlic, dry pot seasoning hot, stir-fry.
3. Put the fish head into the pot, add seasoning such as water, heat it for 15 minutes, add salt to make it salty, and add monosodium glutamate.
4. Sprinkle in green pepper, red pepper and chopped green onion.
skill
It's best to put it in a shallow pot, cook it with both ears and serve it.
Second, silver carp head tofu soup
material
Silver carp head, tender tofu, ginger slices, chopped green onion, white pepper, salt.
working methods
1. Wash the fish head, split it in the middle and chop it into several large pieces for use.
2. Heat the wok over high fire, add oil to heat it, and add ginger slices and onion segments.
3. Fry the fish head pieces in the pot for 3 minutes. When the surface turns slightly yellow, add soup or water and bring to a boil.
4. Cover the pot and stew 15 minutes.
5. After the soup is boiled to milky white, add salt, add tender tofu, sprinkle a little white pepper and continue to stew for 5 minutes.
6. Sprinkle chopped green onion before cooking.
Third, silver carp head tofu soup
Soft and silky, the meat flap of the silver carp head melts in the mouth, filling the gelatinous fish head like pig's trotters. The meat under the gills is the most delicious, transparent, gelatinous, rich in collagen and nourishing the skin. Cook a pot of milky white soup, which evokes all the imagination of taste buds.
material
The first half of silver carp, tofu, onion, ginger, garlic and garlic leaves, fresh soup packets.
working methods
1, wash the fish head, take it out and drain it for use, and cut the tofu into pieces for use;
2. Heat 30g of oil (about two tablespoons), fry fish heads (about two minutes), add 30g of onion ginger and yellow rice wine, add 1000g of boiling water (without fish heads), and after the fire boils, change to medium heat15min;
3, add tofu, according to personal taste, add fresh soup and cook for 3 minutes, add garlic leaves and white pepper before cooking.