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What is the authentic way to make fish head rice?

Fish head bubble rice in Hubei, the local dialect should be called "fish head Tao rice" is right. It's like in the south of the country, where rice is not called rice, it's called rice with a twist. All have the meaning of stirring, mixing well. So soak the rice is not the purpose, the soup should be a little thicker, heavier flavor, and the new rice stirred together, mixed well. Only a bowl of qualified fish head soaked rice.

The specific practice is not difficult, because it itself is also belong to the home cooking flavor of the dish. First of all, the fish head must be fresh, dead for a week of fish certainly can not do bubble rice. In addition, the flavor must be adjusted a little heavier, you get a fish head tofu soup soak a son of rice? Must be thick enough, fresh enough, fragrant enough, and then spicy to bring back the sweet only. Finally, the rice must also be the first stew. The temperature should be higher than that of the fish soup, so that it won't cool down, and if it doesn't cool down, it won't be fishy, and you'll be happy to eat it.

Here is a brief description of how to make homemade fish head soaked rice. How to stew rice I will not say, but it is best to rice stew hard, soft rice and then soak is not eatable.

Rice realize wash and soak for an hour, after absorbing the water will not be rotten or pinched. Then half of the usual water to cook rice simmering on it. Roughly, if your family rice draught is strong, you can put less water appropriately.

Next we say fish head soup. Generally we often eat, is the braised and pickled vegetables. Among the braised best put a little bacon stewed together. Sauerkraut is best to put some Hengyang yellow pepper, that sour and spicy flavor is authentic.

The first: the practice of braised fish head.

- Chub big fish head at least you have to choose a two pounds of it, and then small on no meat. Let the boss to help you split do not split on the line.

Take back and repeatedly rinse with water, and then soak in water for half an hour to soak off part of the blood color fishy flavor. Then fish up water control with salt, pepper, cooking wine and marinate for 2 hours so that it is fully flavored.

Sliced green onions, ginger and garlic, dried chili pepper cut, Pixian bean paste, chili sauce ready. A small bag of wild pepper ready, bacon (preferably fat) washed and sliced. Green and red pepper cut section.

Put more than half of the lard and half of the canola oil in the pot and heat it up, then fry the bacon slices first. Then add the ginger and garlic slices, dried chili peppers and stir-fry. Then put in the chili sauce, Pixian bean paste fried red oil and flavor. Under the wild mountain pepper fried sour flavor into the fish head under fire slightly on both sides fried.

Cook the cooking wine to increase the aroma and fishy. Pour in water or stock to boil. Add salt, soy sauce, soy sauce, pepper, oyster sauce, a little sugar to taste. Turn the heat down and simmer for 15 minutes. It doesn't take much time because the fish head is already marinated and flavored.

By the time the soup becomes sticky, sprinkle green onions, cilantro, you can eat. First eat fish, eat fish with fish soup soak rice can be.

The second: the practice of sour soup fish head.

Sauerkraut shredded, yellow dry pepper softened and cut into sections, onion, ginger and garlic sliced. Sour radish chopped, wild mountain pepper chopped, pickled ginger chopped, lantern chili sauce ready.

The oil in the pot, the first half of the lard and canola oil, put the pickled carrots, wild peppercorns, ginger, lantern chili sauce, stir fry, stir fry the sour flavor, add a little water to boil and simmer for 5 minutes can be dished up.

Put oil in a clean pan and sauté onion, ginger, garlic and yellow pepper. Add the fish head and fry both sides a little. Pour in boiling water or stock to boil. Pour in the fried sour chili. Then properly put salt, sugar, monosodium glutamate, chicken essence, pepper to complement the flavor.

At this time, you can also put in the Hubei specialty fish balls, turn the fire to simmer for 15 minutes and sprinkle green onions and cilantro can be eaten.