Ask for advice on a dish made with corn and fish 20

Ever since I was a child, I have had a soft spot for fish head soup in a casserole. The milky white fish soup, the smooth and refreshing fish meat, the fragrant mushrooms, tofu ......And the mouth-watering, bursting scent of fish, fascinated me and intoxicated ......

This weekend, I'm craving fish head soup in a casserole again. So, I went to the vegetable market with my mother to buy a big silver carp with a fat body.

When I got home, my mother scraped the scales, cleaned the internal organs, inside and out, cleaned them carefully, and everything was ready, so I carefully observed the process of making fish soup for my mother. I saw that she first cut the head of the fish, from about the gills of the fish.

At 5 or 6 centimeters, start to chop vigorously to separate the head from the body; Then put oil in the wok and bring to a boil.

When it is hot for four or five minutes, put the fish head in, fry it until both sides are golden brown, remove it, put it in a casserole, mix it with cold water, and make the water cover the fish head; Then, when the soup is boiled over high heat, simmered and seasoned, and the soup is milky white like milk, the flavor of the fish comes out. Then ...... the "white fat boy" prepared in advance - tofu cubes, bamboo shoots as thin as paper, fragrant corn, black and shiny fungus, mushrooms like small umbrellas, and almost transparent white radish slicesThrow it into the casserole. Before starting the pot, put in some jade-like "little doll head" - green cabbage core, and finally, sprinkle some minced green garlic, stew, a pot of Jiangnan famous food with full color and fragrance - casserole fish head soup is done!

Mom put a bamboo mat on the dining table and brought this big pot of soup. I washed my hands, copied the chopsticks, lifted the lid of the pot, a burst of white "mist" came to my face, a burst of strong fragrance came to my nose, and a pot of delicacies with color and fragrance came to me! Eat a bite of fish, fat but not greasy; Take a sip of fish soup, fresh but not fishy, hot and refreshing, one word:

Break off! This casserole fish head soup is rich in protein and calcium, which is easily absorbed by the human body. Besides, it's delicious, and I've considered it one of my favorite dishes since I was a child.

The essence of the fish head is the fish brain. It is colorless, transparent, and viscous, and can slide into your mouth with a gentle inhalation, leaving you with an endless aftertaste. Fish brains are rich in lecithin, which is said to be able to replenish the brain, so every time I eat fish head soup at home, this fish brain is always me.

Looking at this large pot of colorful and delicious casserole fish head soup, I have an appetite and eat more energetically.

Brief comment: The process is clear, the love is like a soup soaked in it, and the beauty is delicious! Skillful pen movement and colorful words present us not only a pot of delicacies with color and fragrance, but also a pleasing display of artistic talent!

You can use fresh or frozen fish fillet, cut into small pieces and use kitchen paper to absorb the water. Then marinate the fish pieces in the marinade for 15 minutes Dip the source leak fish pieces in too white powder (or corn flour and corn flour) and pat off the excess flour A pot of hot oil (about 170 degrees), put down the fish pieces, fry for about 4 minutes, then pick up and let cool for 5 minutes* The oil must be hot enough, otherwise the fish pieces will be very greasy Turn up the heat (to high heat), put the fish pieces into the oil pan and fry for 1 minute *This can force out the water in the fish pieces and make the fish crispier Corn sauce method: Boil a can of corn paste and half a can of water, then add a little salt, Pepper to taste Then next the egg and stir it with chopsticks to form an egg drop.

If you want the sauce to be thicker, you can mix well (1 tablespoon of white powder + 3 tablespoons of water) You can pour corn juice over the fish pieces and use the fish pieces to dip in corn sauce to enjoy There will be more corn sauce, and the bibimbap is also super delicious!

Ingredients: 500g fresh fish, 1 corn, appropriate amount of starch, household seasoning.

Method:1Fish pieces are grasped with wine and salt and let stand for 15 minutes.

2.Stick with cornstarch (which can also be cornstarch).

3.Put oil in the pot and put it on high heat, and you can put the fish when you feel a little smoke.

4.Fry until golden brown and use blotting paper to absorb a little oil.

5.Water starch: add a little water, chicken powder, a little salt, sugar, mix thoroughly.

6.The pot does not need to be washed with slag, leave a little oil on the slippery cloth, fry the green onion and garlic until fragrant, add the water starch, such as boiling it evenly, and pour it on the fish pieces.

1.Prepare the materials.

2.Wash the catfish fillet, wipe it dry, and cut it into cubes.

3.Add the catfish pieces to all the marinade and marinate for half an hour.

4.Then evenly dip the surface of the marinated fish pieces with a thin layer of white powder.

Fish and corn can be boiled together, and here's how to make corn crucian carp soup:

Ingredients: 500g crucian carp, 1 corn.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 piece of ginger, 1 green onion, 6 pieces of corianderStep 1: Prepare the ingredients (the fish is processed).

Step 2: Pour peanut oil into the pan.

Step 3: Heat the oil in a pan, wash the fish and fry it.

Step 4: Fry until lightly browned on both sides, put the ginger down and fry to taste.

Step 5: Add the right amount of water.

Step 6: Wash the corn and cut it into sections.

Step 7: Add half of the salt, bring to a boil over high heat and simmer for 30 minutes.

Step 8: Cut the green onion and coriander into sections.

Step 9: After simmering, put the green onion and coriander on top.

<> Step 11: Finished product.

The simple way to snack cornmeal fish in Shaanxi, soft and smooth, very sour and appetizing.

With the arrival of summer, the weather is getting hotter and hotter, and these days, children have an appetite for deficiencies, and they can't even eat a few bites of breakfast. When you see the cornmeal brought back from your hometown, you can use it to make delicious food, and now you eat mostly pure rice white flour every day, and it's delicious to eat some coarse grains every once in a while. I went to Xi'an last summer to eat corn flour syrup fish, he was sour and delicious, and the children loved to eat him.

Cornmeal fish is a traditional snack in Shaanxi, summer, and a bowl of hot and sour fish is really an appetizer. Cornmeal fish is made by boiling corn flour in a pot into a thick paste, and then using a special tool to leak out the colander spoon to make fish. The practice of mud is more professional, and as a stranger, it is not easy to be authentic.

I made a simple version of cornmeal fish, which was relatively simple and fast, soft and thick, and the soup was very sour and appetizing, and the children ate a big bowl with relish.

Simple method of corn flour fish.

Ingredients] 100g corn flour, 100g flour, 90g hot water, 30g cold water, a pinch of salt.

Garnish] tomatoes, spinach, garlic, light soy sauce, salt.

Exercise] 1. Pour the corn flour into a bowl, add a little salt, mix well, pour in 90g of boiling water, stir into a ball, cool slightly, mix in flour, pour in 30g of cold water, mix well, and knead into a dough. Cover the animal for 15 minutes.

2. Prepare side dishes. Blanch the tomatoes in boiling water, peel and cut into small pieces; Spinach cut into small pieces; Slice the garlic.

3. Take out the dough, knead it into a 2mm thick pancake, then cut the cake into wide strips, and finally cut the knife into small pieces. Cut into small pieces, this fish is not too big and is not easy to cook.

4. Put a small piece of dough in the palm of your hand and rub it back and forth with your hands, and it will become a fish-like shape, thick and fine in the middle. Turn all the little pieces into fish. The process may seem like a hassle, but it's actually very fast and fun, and if there are kids at home, they can help with the rubbing, and they're generally willing to help.

5. Heat oil in a pot, pour in the tomatoes, add a little salt, press and stir-fry until the tomatoes are slightly soft, then pour in the spinach stalks and stir-fry. Stir-fry until the tomatoes are soft and juiced, then pour in an appropriate amount of water, add an appropriate amount of light soy sauce, salt to taste, and bring to a boil.

6. Add the corn flour fish and push it often to prevent the fish from sticking, after the fish and fish are ripe, pour in the spinach leaves, mix well, and cook for another minute or two until the fish is cooked and there is no hard core.

A review of maize meal fish technology.

2. If it is easier to cook the fish a little smaller, he will taste soft and smooth.

The corn meal fish fish is served in a bowl, especially like a school of cute fish swimming in the aquatic plants. Eating soft and smooth is very strong, the fresh aroma of corn and sour is very appetizing, if you like spicy food, you can scoop a spoonful of chili oil and put it in, sour and spicy food will taste better.

When kneading the fish, you can also mobilize the children to do it together, the process is very interesting, a small piece of dough rubbed back and forth in the palm of your hand, a yellow croaker is born, and the children participate in housework is very interesting. Cooking by yourself will give children a great sense of accomplishment, and it will be more fragrant after eating.

Corn is so that the land finger grinds all year round, and the four seasons are early, and it can be eaten.

Corn is so that the land finger grinds all year round, and the four seasons are early, and it can be eaten.