Ingredients

Salmon head 1 weight 12 two/480g

Eggs 1 egg

ingredients

Marinade, salt and allspice powder 1/2 teaspoons each.

Soy sauce of raw powder and ginger juice 1 tablespoon

A little sesame oil and pepper

seasoning

Raw flour 1 cup

Spiced powder salt each 1 teaspoon

Pepper 1/4 teaspoons

method of work

1 Rinse and dry the salmon head, cut into pieces, add marinade, mix well, marinate for half a hour, take out and drain.

2 mix the seasonings well; Fish head, scoop up the egg liquid, and then paste the seasoning powder.

Heat half a wok of oil, put the fish head in the oil, fry it thoroughly with strong fire, take it out, put it in the oil for a while, fry it until it is crispy, take it out and serve it hot.

Remarks

Fish should be fried with strong fire. The first time, the fish should be cooked and fried. The second time, the fish head can be fried crispy.

Practice 2: Salmon head with chopped pepper

Raw materials:

Salmon head, chopped pepper, salt, cooking wine, ginger, pepper, Chili oil, corn oil, chopped green onion.

Practice:

1, wash and split the fish head, sprinkle some salt and cooking wine for a while;

2. Put ginger slices under the fish head, put them into a large plate, and sprinkle chopped pepper evenly on it;

3. After the water boils, put the fish head into the fire and steam for 8- 12 minutes, and turn off the fire and steam for 1-2 minutes;

4. Sprinkle appropriate amount of chopped green onion;

5. Add corn oil, pepper and Chili oil to a small pot, and heat it on a small fire to remove pepper;

6. Pour the hot oil on the chopped green onion and chopped pepper.

Intimate reminder:

1, it is best to choose a live fish head. If there is no salmon, you can replace it with a fat fish head. It is best to split it in two, but it is not completely split.

2. It is best to choose chopped pepper with authentic taste, and adjust the dosage according to the degree of spicy taste;

3, the chopped pepper itself has a salty taste, so don't put too much salt when you start pickling fish heads, so as not to be too salty;

4. When burning hot oil, pay attention to small fire, and do not burn pepper;

5, according to the size of the fish head, adjust the steaming time, generally 10 minutes, if the time is too long, the fish will not be fresh and tender;

6. When steaming fish, you can cook a plate of noodles, drain the water and add sesame oil and mix well. When the fish head is finished, mix the noodles into the remaining soup, which is another very delicious staple food.

Practice 3: Braised salmon head pot

Main material:

The first two salmon,

8 Liang (about 320 grams) of salted vegetables,

Roast 3 Liang (about120g, cut into pieces),

2 pieces of tofu (cut into pieces),

8 mushrooms (soaked and pedicled),

3 cloves of garlic (chopped),

Ginger 1 2 (sliced),

Grinding black bean sauce 1/2 tablespoons,

Wine 1 teaspoon,

Soup and clear water 1/4 cups each,

Flour 1/2 tablespoons (3 tablespoons of boiled water),

6 cups of oil.

Ingredients:

Seasoning:

Salt 1/4 tsp, Shaoxing wine 1 tbsp, sesame oil 1/2 tsp, and a little pepper.

Powder slurry:

3/2 eggs, 8 tablespoons cornstarch, 0/2 tablespoons water/kloc-.

Juice:

0/2 tbsp of oil/kloc-0, 3/4 cups of clear chicken soup and water, 0/teaspoon of salt, 0/2 teaspoons of sugar and sesame oil, 2 tbsps of oyster sauce and a little pepper.

How to do it:

1, wash the salmon head, cut into large pieces, drain, add seasoning, mix well, marinate for a while, and drain.

2. Wash the salted vegetables and cut into sections.

3. Mix the eggs, water and 3 tablespoons of cornflour into a paste, add the salmon head, lightly dip it in the paste, and then throw in the cornflour.

4, heat the oil, first put in the salt dish for a while, take it out and put it in a casserole; Stir-fry the salmon head until golden brown, take out and drain the oil.

5. Heat 1/2 tbsp oil, saute minced garlic, ginger slices and ground black bean sauce, add roasted meat and mushrooms, stir-fry until hot, sprinkle with wine, add juice and boil, put in fish head, cover, and simmer for 3-5 minutes.

6. Put the salmon head and tofu into the casserole in (4), add the soup and clear water, bring to a boil over low heat for a while, and thicken with water-soluble corn flour.

Practice 4: lobster sauce salmon head

raw material

Salmon head 1 000g, 2 spoons of lobster sauce, 5g of green pepper, 1/4 spoon of salt, 1/5 spoon of monosodium glutamate, 1/5 spoon of sugar, 3 spoons of cooking wine, oyster sauce 1 spoon, a little raw flour, soy sauce1spoon, a little chopped green onion and a little ginger and garlic.

method of work

1. Wash the salmon head.

2. Add green and red pepper, salt, monosodium glutamate, sugar, oyster sauce, soy sauce, cooking wine, raw flour (depending on the size of the fish head), ginger and garlic to make soy sauce and pour it on the fish head.

3. The fish head with juice is steamed for 8- 10 minutes.

4. When the fish head is cooked, sprinkle with chopped green onion and pour with hot oil.

remarks

This dish, with China's unique lobster sauce, enhances the aroma and taste of Norwegian salmon fish head, and has the feeling of melting in the mouth. Therefore, it is very suitable for older people and has the effect of supplementing calcium and refreshing the brain.

Practice 5: Pan-fry salmon head.

1, clean and wipe with salt.

2. Wipe the fish head with rice wine.

3. Sprinkle appropriate amount of black pepper.

4. Saute the ginger slices and put the fish head in the pot.

5. Add a few mint leaves and fry together.

The practice is as follows:

1 Wash the salmon head and wipe it with salt and rice wine.

2. Sprinkle the right amount of black pepper.

3. Stir-fry the ginger and onion, and fry the fish head in a pot with low fire for about 15 minutes.

4. Add mint leaves and continue to fry.

5, on the plate. With soy sauce and mustard sauce.

Practice 6: Stewed salmon head with onion

Salmon head 1 piece, split into two and a half.

One onion, shredded.

2 heads of garlic, foreskin.

Onions and garlic are spread in the casserole.

Then put the salmon head.

Seasoning wine, wine, light soy sauce, vinegar, sugar, shallots.

Gai Gai

After boiling, turn to low heat for 2 hours.

This dish is characterized by not putting a drop of water. And it's not fried. Cooked completely with onion and garlic juice and seasoning.

Practice 7: Salmon Head Soup

Main ingredients:

The first salmon, 500 grams of tofu

Ingredients:

Ginger, Lycium barbarum, yellow wine, salt, pepper.

Practice:

1. The fish head is divided into two parts. Wash it, especially the gills, blanch it with salt water with yellow wine for 2 minutes, remove it and wash it. Tofu is cut into 3 cm pieces.

2. Put the fish head and tofu into the soup pot, and add enough water to boil.

3. Add ginger slices, two spoonfuls of yellow rice wine and a handful of medlar, and simmer for 1 half an hour.

4. Add salt and pepper to taste before cooking.

Salmon head soup: Stewed soup tastes delicious, and it can also strengthen the brain if you drink it often.

How to make fish head soup of salmon:

1, take a fish head. Or clean up the fish head first, remove the gills and scales and wash it.

2. Chop the fish head into several pieces (this is convenient for eating fish when drinking soup, but be careful not to chop the fish brain)

3, boil a pot of boiling water (more water, just as much as 1/2 to 2/3 of the wok), put a number of ginger slices after the water boils (the meaning of a number is to slice a piece of ginger as big as a thumb, not too thin), or add a proper amount of salt (just a little less).

4. Put the chopped fish head into the boiled water. After the water boils again, continue to keep the medium heat, and skim off the oily smell with a small spoon (for convenience, put the small spoon in half a cup of cold water).

5. After removing the fishy smell, turn to a small fire. Add shallots (please note, the shallots bought in the supermarket) and vinegar (1~ 1.5 times as much as usual cooking), add appropriate amount of salt (according to everyone's taste) after 30 minutes, and cook for 15 minutes, and the fresh and delicious fish head soup is finished.

Tips:

1, be willing to put ginger, but don't put too much vinegar, or the fish head soup will become sour.

2. If you feel that there is not enough water in the middle, you can add some boiled water and never put cold water.

3, the fish head soup of salmon is hard to turn into white, and if it is boiled for too long, the fish will not taste good.

4. Other seasonings can be put according to their own tastes, such as Chinese prickly ash and aniseed, but don't put too much, because the flavor of seasoning will overwhelm the umami taste of fish head.

Some people do this:

Cut the fish head in half, half an onion, a piece of tofu, and a little miso. First, fry the fish head slightly with some oil, then put the fried fish head in a casserole, stir-fry the onion with the remaining oil, and then put it in a casserole, then add tofu and cook it slowly. Finally, add some miso to taste and sprinkle some anthracene flowers when drinking.

Practice 8: Casserole salmon head

Materials:

300 grams of salmon.

Ingredients:

A small piece of tofu, 20g of dried shrimps, 20g of garlic sprouts, red pepper slices 1 strip, 20g of ham slices.

Seasoning:

600g of clear soup, 20g of minced ginger, 2 teaspoons of sugar, soy sauce 1 tablespoon, a little salt, a little pepper, 20g of minced garlic, bean paste 1 tablespoon, monosodium glutamate 1 teaspoon, black soy sauce 1 teaspoon, a little sesame oil and 2 tablespoons of carved wine.

Practice:

Remove the oil pan and fry the fish head with strong fire for later use.

Leave a little oil in the pan and saute garlic and bean paste.

Add ingredients, other seasonings and clear soup, then add fish head and cook for 10 minute.

Practice 9: Fried salmon head.

Wash the salmon head, dry it, fry it in a pan, add less olive oil (if there is no olive oil, you can add ordinary oil), then put the salmon head down, and then sprinkle with salt (the amount of salt depends on your personal taste, but I personally think it will taste better if you cook something a little more salty than usual)

Fry the other side and sprinkle with salt again. After frying the two sides until they are fragrant and discolored, you can put them in the oven for 5- 10 minutes (I use 2 10 for fire).

Compare similar practices and put them together.

Baked salmon head with salt. ※

Ingredients: the first salmon.

Seasoning: coarse salt, garlic slices.

Practice:

1. Fry the fish head on both sides first.

2. Then put the coarse salt and garlic slices in the pot, cover them and cook them with slow fire.

Comments: It's extremely simple to replace the salmon meat you often eat with fish heads.

The practice has a unique taste. Please ask a knife and fork for help when eating.

Roasted salmon head with grapefruit and salt

material

The first half of salmon

Grapefruit salt 6g

Practice:

1 After the salmon head is washed, sprinkle grapefruit salt on the surface of the fish head to make the fish head permeate the salt flavor.

The fish head is cooked on the stove. During the barbecue, the salt flavor will penetrate into the fish head.

3 when eating, you can also taste with grapefruit salt.

Tip: Grapefruit salt imported from Japan can be replaced by sea salt or other flavors, such as green tea salt and black sesame salt.

Practice 10: papaya sour soup salmon head

Main ingredients:

Norwegian salmon head 500g

Ingredients:

50g of papaya, 20g of green lemon10g, 50g of tomato, 20g of celery and 20g of onion.

Seasoning:

6g of salt, 2g of sugar, 3g of pepper, 0g of fresh ginger10g and 0g of medlar10g.

Practice:

1) Marinate the salmon head with salt, celery and onion, and cook it in a pot 10 minutes to remove the head and bones for later use. 　　

2) Peel and cut papaya, peel and chop tomatoes, and slice fresh ginger for later use.

3) Put a little oil in the pot, add tomatoes and ginger, stir-fry to reveal the juice, rush into the soup to boil, add papaya, medlar, green lemon and fish head and stew for 20 minutes until the soup is white and thick.

4) Add sugar and pepper to taste.