I am anxious about the preparation of fish head soup, please tell me the detailed steps of how to ma

Throw the fish head into the soup and it's done

1. You can choose a fish with a large head such as silver carp head or big-headed fish, cut the gills in half, and rinse them well. Marinate with ginger slices, green onions, cooking wine, salt, and a little five-spice powder for half an hour.

2. The black fungus is boiled with warm water, a small bowl or so can be used, and the yellow flowers are washed and set aside.

3. Heat the pan with cold oil, the oil can be a little more, heat it to about 5 into the heat, put the fish head up into the pan and fry it for a while. The effect of frying can make the fish head fishy, and it is easier to produce milky white soup when boiling soup, and it is also more fragrant. You can use a frying spoon to scoop the oil in the pan and splash it on the surface of the fish head.

4. Fry until the edge under the fish head is slightly burnt, then add hot water, the water can be more, because the next thing is to cook over high heat. Then add salt and a little white pepper and a green onion.

5. Cover the pot and keep it on high heat for about 15 minutes, then add the fungus. Then simmer on high heat for about 20 minutes and add the yellow flowers, the yellow flowers are easy to rot, so you can get out of the pot about ten minutes after putting them in the pot.

Ingredients

Ingredients: 1 fish head.

Ingredients: green onion, ginger, a pinch of garlic.

Seasoning: a pinch of salad oil, salt, pepper, vinegar, and rice wine.

tools

Knives, cutting boards, woks.

How to make it:

1. Wash and drain the fish head first, pour in rice wine and marinate and set it to prepare; Then cut the green onion into small pieces, cut the ginger into shreds, peel the garlic and cut it into small pieces for later use.

3. Finally, you can sprinkle a little pepper on it.

Ingredients

Ingredients: 1 fathead fish head, 5ml cooking wine, 3g salt, 2g monosodium glutamate, 4 slices of ginger (appropriate amount of shiitake mushrooms for tofu), 2 taels of shallots.

tools

Knives, cutting boards, stockpots.

How to make it:

1. Wash the fish head and split it in half from the middle. Marinate with minced ginger and a pinch of salt for half an hour and drain.

2. Heat the pan, pour in 2 taels of oil, add the ginger slices, and cook over medium heat until the ginger slices change color slightly.

3. Gently put in the fish head, and after 2 minutes, add the cooking wine until the cooking wine is juiced.

4. Then add enough boiling water (it is advisable to cover the fish head), cover the pot, and boil for 8 minutes.

5. After opening the lid, the soup has turned white, turn on low heat (at this time, you can add tofu and shiitake mushrooms) and cook for 10 minutes.

6. Add salt and monosodium glutamate to taste, and a milky white, thick, mellow and beautiful fish head soup is made.

Ingredients

Ingredients: 1 large fish head (about 1 catty), 2 pieces of tender tofu, 10 grams of fresh mushrooms, 10 grams of ginger and green onions. 30 grams of peanut oil, 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence powder, a little pepper, 5 grams of Shao wine, 5 grams of sesame oil, 200 grams of clear soup.

tools

Knives, cutting boards, woks.

How to make it:

1. Wash the large fish head (whole), cut the tofu into thick slices, slice the fresh mushrooms, slice the ginger and red pepper, and cut the green onion into sections.

2. Boil the oil in the pot, put in the big fish head and fry it, put ginger slices and sprinkle Shao wine.

3. Add the clear broth, cook the fish and mushroom slices for about 5 minutes, then add salt, monosodium glutamate, chicken essence powder, pepper, tofu slices, red pepper slices, green onion segments and cook thoroughly, pour in sesame oil.

1.Protein supplementation.

Fish is rich in protein, and the amount and ratio of essential amino acids contained in it are the most suitable for human needs, so it is a good protein intake for humans**.

2.Prevention of cardiovascular and cerebrovascular diseases.

The fat content in fish meat is less, and it is mostly composed of unsaturated fatty acids, and the absorption rate of the human body can reach 95, which has the effect of reducing cholesterol and preventing cardiovascular and cerebrovascular diseases.

Fish head soup preparation.

1. Ingredients. 500 grams of fish head, 150 grams of soft tofu, 30 grams of coriander, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger.

3. Step (prepare all the materials).

Cut the head in half, remove the gills and clean with water.

And blot the water with kitchen paper.

Soak the soft tofu in lightly salted water for 10 minutes.

Remove, rinse lightly with water and cut into small pieces.

Wash the coriander (coriander) and cut into sections.

Peel the ginger and pat it off with the back of a knife, then put it in a pan of hot oil and stir-fry until fragrant.

Add the fish head and fry over medium-low heat until golden brown on both sides.

Add an appropriate amount of hot water, and be sure to heat the water, so that the soup will be fragrant and sweet.

Once boiled over high heat, add the tender tofu.

Continue to cook on high heat until the soup is milky white, and add coriander before turning off the heat.

It is absolutely fragrant and delicious, and it also has the effects of clearing heat and moisturizing dryness, strengthening the spleen and replenishing qi, warming the stomach in warmth, and beautifying and moisturizing.

Tender tofu with pan-fried fragrant fish head. The milky soup is super calcium-supplemented, especially suitable for growing children and the elderly.

1. Fish head soup is a very homely soup for Cantonese people, especially when they are usually busy, this soup is the first choice of Cantonese people. Fish is an indigenous person of Guangdong, and it has been soaked in soup since childhood, so like most Cantonese people, it is better to have no vegetables than no soup. As long as you eat it at home, soup is always indispensable, when you have enough time, you can cook a pot of old soup, when you don't have time, it doesn't matter, you can choose Kuaishou soup, like this fish head soup, is the best choice when you don't have time.

It is not only nutritious, but also very simple, and the soup cooked is milky and milky, and it is particularly delicious.

2. Tips.

When cleaning the fish head, you must remove the gills, otherwise the fishy smell and earthy smell of the cooked fish soup will be very strong.

The fish head must be fried until golden brown before it can be infused with water.

Add enough water in the fish soup at one time, and adding another amount in the middle will make the soup taste thinner.

Ingredients: 1 fish head.

250 grams of tofu.

Seasoning salt. Appropriate amount of chicken essence and a little green onion.

A pinch of ginger 5 g pepper.

Appropriate amount of vegetable oil, appropriate amount of water.

How to make 4 bowls of fish head soup.

1.Wash the head of the fish and split it in half from the middle.

2.Put oil in a pan and cook until 7 is hot, and fry the fish head pieces in the pan until slightly browned on both sides3Stir the fish head to the side of the pot, add green onions and ginger to stir-fry slightly, pour in 4 bowls of hot water, it is advisable to cover the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for more than ten minutes until the soup is milky white.

4.Put the chopped tofu in, cook over medium heat for about 5 minutes, add salt, chicken essence powder, and pepper.

Preparation of fish head soup.

1.Wash the fish head and cheeks, put a little oil in the pan and heat it, then put in the fish head and fry it for 2Green onion and ginger in a hot pot.

3.Add boiling water.

4.Bring the heat to low, boil for 20 minutes, add salt and stir well, and sprinkle with chopped coriander when drinking.

?No Remorse of Conscience (2009) ?Hope (2008).Tianjiao (2002).

Ingredient breakdown.

The main ingredient is a big-headed fish head.

Appropriate amount of water. Appropriate amount of green onion and ginger.

A pinch of salt for the excipients.

A pinch of green garlic. Salty and umami taste.

The cooking process is time-consuming for several hours.

Normal difficulty. Steps to prepare the fish soup.

Clean the head of the bighead fish.

Rub the head of the fish with green onion and ginger juice.

The head of the fish is sliced from the lower lip.

Heat the pan with cold oil, first add shredded green onions, ginger slices, and then put in the fish head for frying The fish head is as big as the pan, the fish head is big enough, the fish head is turned over and then fried, the fish head meat is basically cooked at the same time as the fish head is fried, the pot is on the fire, add enough water to boil, the fish head is fried and boiled directly into boiling water, simmer for 30-40 minutes, and the fish soup becomes thick.

When the fish head soup is stewed, do not add salt, and then add salt and green garlic to taste after serving.

1. Clean the fish head, which is the first step to remove the fishy smell, and the gills, especially the black layer of fish skin, are the most fishy to be removed carefully.

2. Put the washed fish head into the rice wine, add the green onion and ginger slices, raise the temperature of the liquor base to 50 degrees and soak for five minutes, and boil water in the casserole at the same time, as long as the water is dripping with liquor.

3. Add an appropriate amount of salt and oil to the pot to ensure that the surrounding area of the pot is drizzled with oil, and when the oil temperature rises, put in the fish head and stir-fry, and fry the water dry.

4. After the water in the casserole is boiled, pour the stir-fried fish head into it and boil for 20 minutes.

5. After getting out of the pot, sprinkle with chopped coriander and green onion according to your taste, and the delicious fish head soup is completed.

1. Practice 1.

Ingredients: 1 fish head, 2 pieces of tofu, appropriate amount of ginger slices, appropriate amount of wolfberry, appropriate amount of cooking wine, appropriate amount of salt.

Wash the fish head, put a little cooking wine, a little salt, grab it, and remove the fishy smell. Cut the tofu and soak it in water for later use. Fry the fish head on low heat on both sides.

Fry the fish head. After the fish head is browned, turn on the high heat, add the boiling water, and add the ginger slices and wolfberries at the same time. Bring to a boil over high heat, reduce heat to medium-low and simmer for 15 minutes, until the soup is milky white.

Add the tofu cubes and stir gently, bring to a boil over high heat, then change to low heat and simmer for 5 minutes. Add the green onion to the pot.

2. Practice 2.

Ingredients: fish head, appropriate amount of peanut oil, appropriate amount of salt, 10g of green onion, 10g of ginger, appropriate amount of cooking wine, appropriate amount of pepper.

The fish head is cleaned, and the green onion and ginger are washed and set aside. Fish head cooking wine, pepper and a little salt slightly marinated for preparation. The ginger is divided into slices and minced ginger, and part of the green onion is cut into flowers, and part is tied into small bundles.

Put about three bowls of water in a pot, add a little cooking oil when the water boils, add ginger slices and small bundles of green onions. We first process the fish high and then put water in the pot. Then add the fish head and bring to a boil.

Skim off the foam, add the chicken juice, cover and simmer over medium-low heat for 25 minutes, then remove the bundle of green onions and ginger slices. Add salt, pepper, minced ginger and chopped green onion.

3. Practice 3.

Ingredients: 1000 grams of silver carp head, 500 grams of brine tofu, 150 grams of dried vermicelli, 500 grams of fresh oyster mushrooms, 100 grams of winter bamboo shoots, 250 grams of tarpai.

Simmer the fish head, tofu, pea vermicelli, oyster mushrooms, bamboo shoots, green onion and ginger and condiments over medium heat for 30 minutes. Put in the tower dish and cook it for a while (those who like spicy food can put in the dry and spicy pepper at the same time and stew it together).

Teach you how to make fish head tofu soup.

1 Ingredients: 1 fish head, 200 grams of tofu, 5 garlic crumbs, 5 grams of ginger, 1 shallot. Seasoning:

5 grams of cooking oil, 3 grams of salt, 2 grams of cooking wine, 1 gram of pepper. 2Fish heads are smeared with cooking wine, 1g of salt and pepper and marinated for 10 minutes. 3. Cut the tofu into cubes.

4. Slice the ginger. 5. Chop the shallots. 6. When the oil temperature in the wok is 5 hot, fry the fish head until golden brown on both sides, add garlic and ginger slices and fry until fragrant.

7. Pour in an appropriate amount of boiling water, add fish head and tofu and cook for 15 minutes, add 2 grams of salt to taste. 8. Remove from the pan and sprinkle with chopped green onions.

The preparation of fish head soup is described as follows:

Ingredients] silver carp head, fish bones, cooking oil, ginger, cooking wine, sugar, shallots, sesame oil, pepper, salt.

Production steps] 1. First prepare two silver carp heads, an appropriate amount of fish bones, two shallots, and then prepare an appropriate amount of cooking oil, ginger, cooking wine, sugar, sesame oil, pepper, and edible salt. After all the ingredients and seasonings mentioned above are ready, let's start cooking this milky, non-fishy, nutritious and delicious fish head soup.

2. Clean the prepared fish head and fish bones, then take out the fish head and chop the fish head in half with a knife, do not chop them in the middle, connect them, and then continue to put them in clean water to clean the fish bones and clean them again, take them out to control the moisture after cleaning, and then put them in a large bowl for later use.

3. After cooking oil and adding cooking oil, let's use a shovel to make a circle of oil, and then put the fish head in it to fry it, first fry one side, then turn it over, and wait until both sides are fried, let's take out the fish head. Add an appropriate amount of cooking oil to the pot, put the fish bones in and fry them again, and use a spatula to stir them to heat the fish bones evenly. Then put in a few slices of fish and ginger slices cut in advance, then put the fish head in it, and add an appropriate amount of cooking wine to remove the fish.

4. Then add an appropriate amount of boiling water, boil the soup in the pot over high heat, after the soup in the pot boils, we use a spoon to skim off the foam inside, then add a spoonful of sugar to improve the freshness, turn the high heat to low heat and simmer for about 10 minutes.

5. Prepared shallots, let's pick it clean, then clean it, control the moisture, let's put it on the board and cut it into chopped green onions, put it in a large bowl after cutting, and then add an appropriate amount of sesame oil and pepper to the bowl. Now that the fish soup we cook has become very thick and white, add a little salt to the fish soup, and then turn off the heat and remove from the pot.

6. Scoop out the fish soup first, put it in the pepper and sesame oil, wash away the pepper and sesame oil, and then stir it with a spoon, after stirring evenly, let's put the fish head and fish bones in it, and then scoop all the soup into the bowl, and a very delicious fish head soup is ready.

The first is the fish head leakage resistance. This is particular, not to say that you can buy it at the fish market, but mainly to see what kind of fish. This "what fish" refers not only to the species, but also to the head of the bighead carp (bighead carp).

It refers to bighead carp that grows naturally in first-class waters and is not fed any feed. Guangshan Pohe Reservoir, Wuyue Reservoir, including Xinyang Nanwan Reservoir are all such quality fish. This kind of fish stew is called delicious, and it is the most delicious, at least without any modern pollution.

The second is tofu. Again, it's not that the tofu bought in the vegetable market is OK, it mainly depends on the process. It is the same as liquor, what is brewed from grain and what is blended with alcohol are all liquor, and grain wine is worthy of being called liquor, and it is comfortable to drink.

The quality of tofu is also mainly reflected in the process. The whole process of soaking beans, grinding, removing slag, boiling pulp, marinating, and molding is manual operation, and one pound of soybeans produces more than two pounds of tofu, but it is very fragrant and pure tofu flavor. The industrial practice is all completed by machines, and one pound of beans produces seven or eight pounds of tofu, the production cycle is doubled, and the output is doubled.

The tofu made is better than artificial, but it lacks the fragrance of tofu. Artificial tofu is a must-have for fish head tofu soup.

Finally, there is the stew method. Guangshan stewed bones is still the most primitive method, simple and delicious. Generally, the head of a fish weighing 1-4 pounds, as long as it is split in half, no longer changed into small pieces, otherwise it will become a bone thorn.

Fry the fish head in a hot pan with lard with yellow on both sides, give boiling water to completely submerge the fish head, about twice the size of the fish head, and pat the green onion with ginger and sweet wine. The fire kept on fire, and after ten acres of slag the soup began to turn white. When the soup is as thick and white as milk, put in the tofu slices, then wait until all the tofu floats up, adjust the salt to be salty, after three minutes, turn off the heat, add fragrant pepper, garnish with coriander, and put it into a pot.