The method of steaming silver carp head introduces the cuisine and its efficacy: malnutrition formula of Sichuan cuisine, brain-nourishing formula, taste: salty taste technology: steaming silver carp head material: main ingredients: silver carp head 800g, seasoning: ginger 20g, onion 15g, cooking wine 25g, pepper 2g, cooking wine 25g. 10g starch (corn) 20g rapeseed oil teaches you how to make steamed silver carp heads, and how to make steamed silver carp heads delicious. 1. Wash silver carp head and cut into pieces; 2. Add Jiang Mo, cooking wine, pepper, sugar, soy sauce, vinegar and dried starch into the silver carp head and mix well; 3. After serving, add shredded ginger and scallion, and take them out after steaming in a cage; 4. Select shredded ginger and onion, and drizzle with hot oil. Tips for making steamed silver carp head: 1. The purpose of mixing dry starch is to strengthen the adhesion of taste and moisten the fish head, but not too much, just a thin layer; 2. The purpose of vinegar is to remove fishy smell, but the dosage should not be too much, so it is better to overflow the vinegar fragrance and not eat sour taste; 3. Steamed vegetables can minimize the loss of nutrition. Tips-Health Tips: 1. Silver carp head is rich in protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and other nutrients; It is not only beneficial to brain and body, but also nutritious and delicious. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Sprinkle with salt and marinate in a sealed box for 2 days. Rinse it with clear water several times after taking it out and drain it for later use. 2. Add oil to the pot and heat it to 70% heat. Add shredded ginger and saute until fragrant. Then add the fish pieces, turn them over quickly and let the fish pieces get oiled. Add a spoonful of soy sauce/two spoonfuls of cooking wine/a spoonful of soy sauce/a little fish sauce/a spoonful of sugar. Cover and cook until the soup is dry. Note: When cooking this dish, you don't need to add salt. Just add some fresh fish sauce. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Add clean water, cook for a while, then add salt, soy sauce, chicken essence, cooking wine, pepper, ginger slices and onion slices, add silver carp and cook with low fire for 10- 15 minutes, take it out and put it on a plate and sprinkle with salt, shredded ginger and onion and shredded pepper for later use; 3. Pour oil in a pot. When the oil temperature is 80% hot, add onion and ginger slices and stir fry until fragrant. Pick up onion and ginger slices, pour the oil into the fish and sprinkle with fragrant leaves. Features: Fresh, salty and fragrant. Tip every day: when cooking silver carp, pay attention to the heat, not too big. Spicy silver carp: 800g of silver carp, 2 tablespoons of bean powder, appropriate amount of salt, 50g of onion, 30 dried red peppers 10, 30 peppers, 1 piece of ginger, 3 heads of garlic, about 2L of soup (water is acceptable), 2 tablespoons of watercress, 2 tablespoons of soy sauce, 1 tablespoon of sugar. Practice: 1, cut the fish belly, wash all the attachments in the belly, cut into small pieces, and mix well with bean flour and salt. 2. Material preparation 1: Put ginger slices, garlic slices (or chopped) watercress, soy sauce and sugar in the same bowl. Material preparation 2: Cut the dried peppers into sections and put them in another bowl. Preparation 3: Cut the onion into sections. 3. Put the cooked oil in the pot and heat it until it is medium-cooked. Pour the material 1 into the pot and stir fry slowly. After frying until shiny, add soup or water (water will drown the fish pieces). 4. After boiling, change to medium heat and cook for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes. 5. Add crispy pepper, pepper powder and monosodium glutamate onion, and mix well to serve. Stewed fish head with Ligusticum Chuanxiong and Angelica dahurica Raw materials: 6 grams of Ligusticum Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head. Practice: Wash the fish head, add sliced Rhizoma Chuanxiong and Radix Angelicae Dahuricae, add appropriate amount of water, and stew in water. (Note: the dosage of Chuanxiong should not be too much; If you have menorrhagia or dizziness due to yin deficiency and excessive fire, you should not have a headache. ) Efficacy: sedative and analgesic, expelling wind and promoting blood circulation, headache for men and women = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Practice: 1, cut the fish belly, wash all the attachments in the belly, cut into small pieces, and mix well with bean flour and salt. 2. Material preparation 1: Put ginger slices, garlic slices (or chopped) watercress, soy sauce and sugar in the same bowl. Material preparation 2: Cut the dried peppers into sections and put them in another bowl. Preparation 3: Cut the onion into sections. 3. Put the cooked oil in the pot and heat it until it is medium-cooked. Pour the material 1 into the pot and stir fry slowly. After frying until shiny, add soup or water (water will drown the fish pieces). 4. After boiling, change to medium heat and cook for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes. 5. Add crispy pepper, pepper powder and monosodium glutamate onion, and mix well to serve. Scales and gills are removed from the head of silver carp, washed with clean water, cut into two pieces at the lower waist with a knife, washed with clean water, put into a pot, add clean water to make the head sink, add 5g of onion, 5g of ginger slices and 25g of Shaoxing wine, boil it with strong fire, and move it to a small fire nest. Second, wash the cabbage and cut the head into olive shapes. Heat the wok, scoop in cooked lard, heat it to 50%, add Chinese cabbage to boil, pour out the oil in the wok, add a little meat and bone soup, salt and monosodium glutamate, cook for a few minutes, then take out the Chinese cabbage and put it on the soup plate as the substrate. 3. Bring the wok to a boil with high fire, add 75g lard, heat it to 50%, stir-fry onion and ginger, add fish head meat, add Shaoxing wine and meat and bone soup, add salt and monosodium glutamate after boiling, simmer for 10 minute with low fire, concentrate the marinade with high fire, adjust the taste, add a little pepper and wet starch. Grasp the key: ① Choose silver carp, preferably live fish, which is more delicious. ② Try to keep the fish noodles from being destroyed when removing bones. (3) Cooked with thick fresh soup, chicken soup is better, which can make the soup thick and tasty. Silver carp pot Cut 1 silver carp, wash it and marinate it with salt. Wipe the yuba with a dry cloth, cut it into sections, fry it, take it out and put it at the bottom of the pot. Wash and cut mushrooms, green garlic and shallots, peel ginger, pat it flat and chop it. Remove the oil pan, fry the silver carp on both sides and pick it up, then add oil, stir-fry ginger, green garlic and onion, add a little water, pick it up and put it in the pot with yuba. Add mushrooms and fried silver carp, adjust the taste, heat the silver carp in the oven until cooked, and add cooked oil to serve. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Then shred the onion, stir-fry it in the oil pan, pour a little tomato sauce, add the fish pieces, add a proper amount of salt, sugar and monosodium glutamate, and simmer on low heat until the fish pieces are cooked. Put a small piece of pure cream before the pan, and the cream can be eaten after melting. Silver carp is stripped of bean paste, gill and intestine impurities, washed, cut into pieces, fried in hot oil pan until yellow and white, and drained. Heat a wok, add lard, stir-fry shallots, ginger and garlic, add bean paste and stir-fry, then add soy sauce, cooking wine, sugar and rice vinegar, add fish pieces, add fresh soup, boil and simmer with slow fire until 1/3 soup remains, add monosodium glutamate and wet starch, and stir well. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Steamed fish head with sour bamboo shoots, silver carp head split in two, and sour bamboo shoots are shredded; Put the fish head in a basin, smear a little soy sauce, cooking wine, salt, pepper and cornflour, put it in a splash pan, add shredded sour bamboo shoots, steam in a cage for about 8 minutes, pour in soy sauce and sesame oil, and add shredded onion, shredded ginger and shredded red pepper; When the onion is heated to 70% to 80% in the oil pan, pour it on the dish. Silver carp with pepper Cut the whole silver carp to be processed, peel it, wash it, then put it in a boiling water pot and blanch it for two minutes, then take it out and drench it with cold water, and drain it for later use. After the oil is heated, put the silver carp into the pot, and then stew the dry seasonings such as pepper, cooking wine, soy sauce, sugar and ginger slices for five minutes before taking out of the pot. The silver carp cooked in this way has a full taste and melts in the mouth. The fish in your mouth is full of persistent fragrance, slightly spicy and refreshing. Fish slices fried with wine Put the middle slices of silver carp into a bowl, marinate with shredded onion and ginger, salt and monosodium glutamate for 10 minute, pick out shredded onion and ginger, and pat dry starch on the fish slices one by one for later use. Beat the eggs into a bowl and mix well. When the wok is heated to 40%, put the fillets with egg liquid into the wok one by one, fry until the bottom of the fillets is hard, and then turn over and fry the other side. After frying, add a little water, monosodium glutamate, salt, shredded onion and ginger, sugar, dry the soup with low fire, cook it with white wine, and eat it when it tastes. The wine is rich, salty and smooth. Remove the earthy smell of silver carp. After a winter's dormancy at the bottom of the river, the consumption of silver carp decreased and its metabolism slowed down, so the meat was fresh and tender, but it was also contaminated with a little earthy smell. Remove the earthy smell of silver carp, slaughter and wash, smear the fish with a little salt flower or flour, and then wash it later; Or take a sip of wine or vinegar and spray it on the fish before washing. After cooking, silver carp can no longer smell the soil.