Fat fish head 1 piece (2 kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil10g, ginger10g, onion 8g, white radish slices15g.
Practice:
1. Wash the fish head, remove gills and scales, and split it in half from the middle of the fish lip.
2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped pepper on the fish head. Put 2-3 slices of ginger and white radish on the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
3. Steam in the pan for 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour the cooked oil, and then steam in the pan for 2-3 minutes to serve.
Every time I go to Xiaoguanyuan, my favorite food is always chopped fish head with pepper. It's almost a holiday. I spent some time searching for its practice on the Internet, so I'll try it back. Last time at Hengjia Technology, Mr. Fan said that some lard should be added during steaming.
Hehe, no wonder people say that "anyone who can eat can cook", which is not bad at all:)
Ingredients: fish head, onion, ginger, garlic.
Seasoning: salt, soy sauce, cooking wine, sugar, bean paste, pepper powder, starch, salad oil, broth.
Production process:
1. Wash the fish head, pat the powder on it, fry it in the oil pan and take it out for later use.
2. Leave the bottom oil in the pot, stir-fry the onion, ginger and garlic, add the broth and seasoning to boil, and then add the fish head to cook thoroughly before serving.
Features: bright red color, spicy and delicious. Tips:
1. The fish head should not be too big, and the juice collection time should be long.
This dish should not be too light.
The method of casserole tofu fish head
Raw materials:
2 boxes of tofu, 600 grams of fresh silver carp head, 75 grams of cooked bamboo shoots, 30 grams of mushrooms, 2 pieces of ginger, 40 grams of pork belly, garlic sprouts, peppers, bean paste, rice wine, soy sauce, sugar, soup stock and a little pepper.
Practice:
(1) Wash the fish head, remove the teeth, make 2 deep cuts near the gills of the fish, and cut the tofu into thick slices.
(2) Add onion, ginger slices and rice wine to the fish head, put it into boiling water, cook it slowly for 20 minutes with low fire until it boils, and take off the fish after the fish head is cooled.
(3) Add 2 tablespoons of oil to a wok, add ginger, pepper slices and seasonings to stir-fry until fragrant, then add pork belly to stir-fry, and finally add all the materials and seasonings to simmer for 15 minutes, then pour into a casserole and continue to burn for 5 minutes.
The method of sour soup fish head
Raw materials:
Fat fish head, tomato sour soup, pickle, chopped pepper, ginger, garlic, onion, etc.
Practice:
1, the fish head is cleaned and pickled with yellow wine, salt and pepper;
2. Put a little oil in the pot. After heating, stir fry the chopped pepper and kimchi for a while, and add ginger slices and garlic to stir fry.
3. Pour in tomato sour soup (both tomatoes and soup should be used) and boil, then pour in broth (clear water and seafood powder can be used without broth).
4. After the water boils, put the fish head in the soup and cook it until it is cooked (the time depends on the size of the fish head), pour in sesame oil (the practice in Guizhou is to add litsea cubeba oil, a very unique seasoning in Guizhou, and the bottle from my family was given by a friend, which is long gone), pepper, peas and corn kernels, cook for a while, and finally sprinkle some chopped green onion.
5. I put some shredded onions and peppers as decorations when loading the plate.
Shaguo fish head
[raw materials] fresh silver carp head 1 piece, 50 grams of cooked bamboo shoots, 20 grams of water-soaked mushrooms, bean paste, green garlic and Shaoxing wine, 30 grams of soy sauce, appropriate amount of sugar, a little monosodium glutamate and Jiang Mo, 200 grams of vegetable oil, cooked lard 10, and fresh soup/kloc-0.
[Production ]( 1) The head of silver carp was cleaned with gills removed, gouged, coated with bean paste and marinated with soy sauce. (2) Fry the fish head in 80% hot oil, add seasoning, stew until it is almost cooked, add bamboo shoots, mushrooms and monosodium glutamate, boil, pour into a casserole and simmer for a few minutes, and add green garlic and lard.
Tianma fish head soup
[Ingredients] 2 big fish heads, gastrodia elata100g, Yuntui100g, ginger slices, cooking wine and monosodium glutamate.
[Making ]( 1) Wash two big fish heads and100g gastrodia elata with clear water, remove the dirt in the fish gills and cut them into two sides, and drain the gastrodia elata for later use. (2) Heat red wok, add oil, saute ginger slices, add a little wine, pour fish head, seal and fry to remove fishy smell, take it out after about1~ 2 minutes, put it on oil-absorbing paper, and absorb excess oil for later use. (3) Put 8 bowls of clear water in the stew pot, first put the fish head at the bottom of the stew pot, then add Gastrodia elata and100g of cloud leg, stew in water until the water boils, then switch to medium to slow fire, stew for two to three hours, and then add appropriate amount of salt.
Shaguo fish head tofu
[raw materials] silver carp head 1 piece (weighing about1250g), 500g of tender tofu, 75g of cooked bamboo shoots, 20g of water-soaked mushrooms, bean paste, green garlic and Shaoxing wine, 5g of Jiang Mo1.5g, and soy sauce/kloc-.
[Production ]( 1) Wash the head of silver carp by removing scales and gills, gouge two deep knives on both sides of the back of the head, put it in a container, coat the broken bean paste on the cross section, and add soy sauce15g for a little pickling to make the salty taste penetrate into the whole fish head. Cut tofu into 3.5 cm long and 0.5 cm thick pieces and blanch with boiling water to remove the fishy smell. (2) stir-fry the wok, slide the wok with oil, heat the vegetable oil to 80%, fry the front of the fish head in the wok until it is yellow, then turn over and fry it a little, add Shao wine and ginger juice, cover it with a little stew, add soy sauce, sugar and fresh soup1000g, cover it and simmer until it is 80% cooked, add tofu, bamboo shoots, mushrooms and monosodium glutamate, and boil it.
Method of making fish head with snow bamboo shoots
Raw materials:
Head half of silver carp, potherb mustard 1 1 0g, 75g of meat stuffing, winter bamboo shoots 1 root, tofu1long piece, 2 onions, and pepper1piece.
Seasoning:
1, cooking wine 1 tbsp, soy sauce 2 tbsp;
2, cooking wine 1 tablespoon, soy sauce 1 tablespoon, half a teaspoon of salt, a little pepper, 2 cups of water.
Practice:
1, wash the fish head, dry the water, add seasoning (1) and marinate slightly;
2. Wash and chop potherb mustard, shell and slice winter bamboo shoots, and cut tofu into four squares;
3. Saute shallots and ginger with 5 tablespoons of oil first, then fry the fish head on both sides, then take it out, put it in a casserole, and put the tofu in together; [Gourmet China]
4. Stir-fry the meat stuffing and potherb mustard with 2 tablespoons oil, add seasoning (2) and put it in a casserole. At the same time, add bamboo shoots and peppers, and simmer for half an hour to remove onions and ginger, and serve.
Key Tips tips:
1, when buying fish heads, it is better to have round heads, and black silver carp heads should be used, fried first and then burned to reduce the fishy smell.
2, be sure to burn with fresh bamboo shoots, canned bamboo shoots or cooked bamboo shoots have poor flavor, green bamboo shoots can be used in summer and winter bamboo shoots can be used.
3, in order to save time, you can burn the flavor in the wok first, and then move it into the casserole. The casserole can't be burned in a big fire, otherwise it will crack, but the casserole has good heat preservation and flavor gathering effect.
The practice of stewing fish head
Materials:
Head of bighead or grass carp (big fish) 1 piece, 6 g of Chuanxiong, 0/0 g of Angelica dahurica, 0/0 g of Gastrodia elata/kloc-0, 2 slices of ginger and a little salt.
Practice:
1, wash the fish head and remove the gills. Remove the oil pan, cut the fish head until it is slightly yellow, and take it out for use; Cleaning Rhizoma Chuanxiong, Radix Angelicae Dahuricae, Rhizoma Gastrodiae and Rhizoma Zingiberis Recens. [Gourmet China]
2. Put all the ingredients together in the stew pot, add appropriate amount of water, cover the stew pot, simmer for 40 minutes, and season for use.
Features:
Expelling wind and relieving pain, strengthening brain and refreshing. It has certain curative effect on insomnia, amnesia, headache, postpartum physiological headache of women and infantile convulsion.
The method of bean curd soup with reed powder and fish head
Raw materials:
2 fish heads, 50g of mushrooms and winter bamboo shoots, and 0g of tofu100g.
Production process:
Fry the fish head first; Add a little watercress, onion ginger and minced garlic, add soup and boil, remove the residue, add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine and fish head, add vermicelli when cooked, thicken the soup and sprinkle with green garlic, and serve.
Hunan cuisine: Dongting fish head king
As the ancients said, "the beauty of bighead lies in its head", and there is also a saying among the people that "bighead, meat steamed bread" is one of the fish heads that have always been respected by gourmets.
Dongting fish head king chose the head of Dongting Lake bighead carp (commonly known as male fish). The naturally grown bighead carp in Dongting Lake, with its large size, rich gum and fat brain, and authentic chopped peppers, is accompanied by ingredients such as yellow pepper, red pepper, Liuyang lobster sauce, secret sesame oil, ginger slices, red onion, etc., and is steamed with strong fire for 30 minutes, and the "Dongting Fish Head King" with good color and flavor is cooked.
Sichuan cuisine: smart and fat fish head baked with Sichuan sauce.
The proud name of smart fat fish head is a vivid combination of fish head and pig brain. Steam pickled pepper, fish head and pig brain together for 20 minutes to make this dish of smart fish, and the meat is tender and smooth.
Sichuan cuisine is famous all over the world. Without its seasoning, there would be no flavor of Sichuan cuisine. In Sichuan sauce, Jinhua ham, scallops, shrimps, etc. used as ingredients are fried in red and fragrant, while fish heads should be marinated with seasoning for ten minutes in advance, fried in new oil and golden yellow, and cooked with ingredients together. The fish head has become flaky, which is somewhat different from other dishes, but it tastes dry and spicy.
Jiangxi cuisine: Poyang Lake fish head tofu pot
Jiangxi people's earthen pot simmer soup, completely adopting the traditional folk method of simmering soup, taking the earthen pot as a utensil, usually putting the selected materials into a one-meter Fiona Fang earthen pot, and simmering with hard charcoal fire at a constant temperature for more than 7 hours. After the original fish head is cooked, when the lid is opened, there will be a fragrant smell. The master chooses local freshwater fish heads, pulls oil in the pot and stews for more than 40 minutes, without uncovering the pot halfway. With Jiangxi hard tofu and wild lily powder that have been cooked for a long time, it tastes delicious. The beauty of this earthenware jar lies in its earthenware, which inherits the nature of yin and yang. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, and its taste is fresh and fragrant, which is unforgettable after drinking.
Chaozhou cuisine: boiled fish head with Puning bean sauce
Soybean paste is a traditional condiment in Chaoshan area, and Puning is the best. The chef of Jincheng Chaozhou Restaurant presented this fish head, paying attention to keeping the fish head fresh, sweet and smooth. Although Puning bean paste is mellow and delicious, it can't overshadow the original taste of the fish head. The master chose the big fish head of the reservoir, first sauteed the southern ginger and bean paste, put the fish head and the soup to cook, and finally put the Chaozhou celery. Fish head is fresh but not fishy, tender but not raw, clear but not light.
Hakka cuisine: Baked fish head with abalone sauce
The master marinated the fish head first, then fried it with chicken powder and vegetables for 10 minutes, and fried it until crisp. Bury abalone sauce and cook for 3 minutes to let the fish head absorb the smell of abalone. You can eat two flavors: the skin is the taste of abalone juice, but the inside is the umami taste of fish.
Thai food: Thai curry fish head
Master first sauté fish heads and ginger onions with a griddle, bake them until they are 80% cooked, then cook them in curry for three or four minutes, and finally add egg whites. Although the whole cooking process of fish head takes ten minutes, the aroma of curry fully brings out the sweetness of fish head meat.
These are all ways to eat fish heads, but there are too many detailed steps. Why don't you go to this one and see for yourself/html/02/forumdisplay-FID-102-page-32.html? Fr=web3 Rage is just what I said, and there are many more. You can try them all! But I also like the appetizing fish head. It's delicious! But sometimes I try something else and find something better!
Qiandaohu braised fish head
Ingredients: fish head
Accessories: red bell pepper, onion and ginger.
Seasoning: salt, chicken essence, sugar, soju, hot sauce.
Cooking method:
1, take a container, clean the fish head, put it in, add ginger slices, onion segments, soju, salt and chicken essence, marinate for 10-20 minutes, and shred the red bell pepper for later use;
2. Ignition in a pan, pour in a proper amount of oil, and when the oil temperature is 70% hot, put it in the fish head and fry it until both sides are slightly yellow, then take it out. In the original pan, stir-fry onion and ginger, add hot sauce, chicken essence and white sugar, pour in a proper amount of boiling water, boil it, and then put it in the fish head and stew for10-0/5 minutes;
3. After stewing, take out the fish head first, add soju and starch to the soup, pour it on the fish, and then sprinkle with chopped green onion and shredded red persimmon pepper.
Features: The soup is milky white and tender.
Fish head tofu soup
Cooking time: 30 minutes
Materials:
2 boxes of tender tofu, fresh silver carp head 1 piece (600g), 75g of winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion, and white sugar 1/.
Practice:
1, wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.
2, can tofu cut into thick slices, bamboo shoots, ginger washed and sliced.
3. Heat the wok with high fire, add oil and heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly browned, and bring to a boil with high fire.
4. After the water is boiled, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots, cover the pot and stew for 20 minutes.
5. When the soup is cooked to milky white, add salt and sugar, and add white pepper and parsley.
It should be the same.
Braised grass carp
Ingredients: grass carp
Accessories: pork tenderloin and mushrooms.
Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.
Practice:
1. Clean grass carp, cut the fish into "wells", coat with salt and marinate for a while, wash onion, ginger and garlic and cut them into powder, wash mushrooms and shred pork tenderloin;
2. Put a large amount of oil into the pan, and when the oil is 60% hot, fry the whole fish in the pan until both sides are golden yellow, and drain the oil;
3. Ignition in a pan, leaving residual oil in the pan, adding chopped green onion, Jiang Mo, minced garlic, shredded mushroom and shredded pork, stir-frying, adding salt, chicken essence, white sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.
Stewed fish with apples
2 apples, grass carp100g, lean meat150g, red dates10g, ginger10g.
Seasoning: 8g of salt, 2g of monosodium glutamate, a little pepper, 2g of Shaoxing wine.
Method:
1, remove the core from the apple, peel it, cut it into pieces, soak it in clear water, wash the grass carp and cut it into pieces, cut the lean meat into large pieces, soak the red dates, peel and slice the ginger.
2. Add oil to the wok, add ginger slices and fish pieces, fry them with low fire until they are slightly yellow on both sides, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew them with medium fire.
3. When the stew is slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes before serving.
When stewing, the seasoning should not be put down too early, so as not to make the soup white.
Nourishing the heart and qi, tonifying the kidney and benefiting the liver can obviously improve the dark circles caused by kidney deficiency or lack of sleep.
Beer fish
Grass carp ginger, garlic slices, onion, bean paste, red oil, star anise, pepper, fragrant leaves, monosodium glutamate, white sugar, beer and soy sauce are food streets.
1, grass carp is cleaned, cut into pieces with a straight knife, colored with soy sauce, and pickled with onion and ginger. Then fry at high temperature until crisp outside and tender inside;
2. Stir-fry ginger and garlic slices with clear oil and red oil, add bean paste and stir-fry, then stir-fry pepper, then pour in beer, add broth, fragrant leaves, star anise, onion and fried grass carp pieces, properly season first, simmer for about 15 minutes with low fire after boiling, then season, and take out the pot.
Xuesun fish head
Head half of silver carp, potherb mustard 1 1 0g, 75g of meat stuffing, winter bamboo shoots 1 root, tofu1long piece, 2 onions, and pepper1piece.
Seasoning:
1, cooking wine 1 tbsp, soy sauce 2 tbsp;
2, cooking wine 1 tablespoon, soy sauce 1 tablespoon, half a teaspoon of salt, a little pepper, 2 cups of water.
Practice:
1, wash the fish head, dry the water, add seasoning (1) and marinate slightly;
2. Wash and chop potherb mustard, shell and slice winter bamboo shoots, and cut tofu into four squares;
3. Saute shallots and ginger with 5 tablespoons of oil first, then fry the fish head on both sides, then take it out, put it in a casserole, and put the tofu in together;
4. Stir-fry the meat stuffing and potherb mustard with 2 tablespoons oil, add seasoning (2) and put it in a casserole. At the same time, add bamboo shoots and peppers, and simmer for half an hour to remove onions and ginger, and serve.
Chili fish
One fresh fish, six ounces of pearl leaves, two chopped shallots, one teaspoon of sugar, two teaspoons of soy sauce, one teaspoon of salt and ginger juice, one tablespoon of soy sauce, one and a half tablespoons of protein, one tablespoon of cornstarch and one tablespoon of oil.
Practice:
(1) clean the fish, marinate with marinade for half an hour and soak in oil;
2 Add 2 tablespoons of oil, stir-fry shallots and Chili powder, add fish, add half a tablespoon of wine, stir-fry evenly and thicken, then stir-fry several times and serve;
③ Wash the pearl leaves, take them off, wipe them dry, put them in boiling oil, and fry them until crisp.
Orange corn fish
Grass carp, raw flour, soil powder, eggs, salt, monosodium glutamate, pepper, sugar, salad oil, cooking wine, orange juice.
Clean grass carp, slice two pieces of fish, cut a cross knife on the meat surface to taste the bottom, pat the powder, fry it in oil pan until golden brown, take it out and put it on a plate. Add salt and sugar to orange juice to make juice, thicken it with bentonite powder and pour it on corn fish.
Fried shredded fish with leek
Mandarin fish meat 1 00g, leek yellow150g, red pepper1piece, a little garlic and a piece of ginger. 200 grams of peanut oil (20 grams of actual oil consumption), 8 grams of salt, 5 grams of monosodium glutamate, 2 grams of sugar, a little wet flour, a little pepper, egg white 1 piece, and a proper amount of sesame oil.
1, peeled and shredded fresh mandarin fish meat (marinated with a little protein, cornmeal, salt and monosodium glutamate), and sliced chives.
2. Put 200 grams of oil in a wok, heat it to 90 degrees, then add the marinated fish, and pour out the oil until it is cooked.
3. Leave oil in the pan, add chopped garlic, leek, shredded red pepper and salt, stir-fry until it is 80% mature, add shredded fish, add monosodium glutamate, sugar and pepper, thicken with wet raw flour, stir well, pour sesame oil out of the pan and serve.
butterfish
Ingredients: pomfret 1 strip (about 600g), 2 onions, 3 cloves of garlic, and pepper 1 root.
Material A: 2 tablespoons of soy sauce, white vinegar 1 teaspoon, Chili powder 1 teaspoon, sugar 1 teaspoon, and cooked white sesame seeds 1 teaspoon.
method of work
1。 Wash the fish, dry the water, and make three or four oblique cuts on both sides of the fish.
2。 Seed pepper, shred with onion, and slice garlic for later use.
3。 Heat 2 tablespoons oil in the pan, put the fish in, fry on low fire until both sides are golden yellow, then pour in the prepared material A, shredded onion, shredded pepper and garlic, and simmer for about 5 minutes until the soup is dry.
Baihua pomfret
Raw materials:
Pomfret 1 strip (about1200g), 3 mushrooms, 4 carrots14, 2 onions, 4 slices of ginger and 75g of ham.
Accessories:
(1) wine 1 tablespoon, salt 1 teaspoon, a little pepper.
(2) broth (or clear water) 1/2 cups, starch water 1/2 tablespoons, and a little sesame oil.
Practice:
1 wash pomfret, cut off the head first, then cut off the fish along the edge of the fish, and keep the fish shape. Then, cut off two sides of the fish slices, slice them with an oblique knife, and marinate them with (1) seasoning 10 minute.
2. Soak mushrooms, remove pedicels and shred; Peel carrots and shred them; Shred onion, ginger and ham respectively.
3 Put the fish head and fish body in a steaming pan with a little oil, then wrap each piece of fish in a little silk, roll it into a bouquet and arrange it in the fish body to complete the original fish shape.
4. Put it in a steamer and steam it on medium heat 12 minutes. Then, boil the material (2) and pour it on the steamed fish.
1. The pomfret used to make this dish must be big enough, or you can't slice enough fish, and modeling with too small fish will be limited.
2. When wrapping silk material, the fish skin should be rolled down to be tight.
3. The ham used in the material must be China ham, not foreign ham, but China ham should be cooked first, and then used to avoid being too salty.
Steamed pomfret
Food ingredients
Pomfret 1 strip, 2 mushrooms (soaked), 2 slices of ham, scallion 1 strip, 2 slices of ginger, wine 1 tablespoon, a little sesame oil, and light soy sauce 1/2 tablespoons.
Gourmet practices
1, wash pomfret after slaughter, cut 3 knives horizontally on both sides to the bone, wipe dry the water, and discharge into a dish.
2, the mushrooms are pedicled, sliced, and the ham, scallion and ginger are shredded.
3. Take 1 slice of ginger and stuff it into the belly of the fish. Sprinkle the shredded materials on the fish noodles, drizzle with wine and sesame oil, and steam for about 20 minutes.
4. Remove the ginger slices in the belly of the fish and pour them with soy sauce for food.