How to make a fish head tofu pot Casserole, how to make a fish head tofu pot

Ingredients: 1 fish head, 1 fish tail, 1 large piece of tofu.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 green onion, appropriate amount of ginger, appropriate amount of cooking wine, a little balsamic vinegar, a little wolfberry.

The preparation of fish head and fish tail tofu pot.

1. Prepare the head and tail of the silver carp.

2. Stir-fry green onion and ginger in hot oil.

3. Put in the head and tail of the silver carp and fry them on both sides.

4. Pour into a clay pot, add an appropriate amount of hot water and green onions, and cover over high heat.

5. Roll out and continue the fire.

6. Use a large spoon to scoop up the foam.

7. Drop a little cooking wine.

8. Add a little balsamic vinegar, cover with chopsticks and simmer until the fish soup turns white to thick, turn to low heat and simmer for another 5 to 6 minutes.

9. Pour in the tofu and cover over high heat.

10. Bring to a boil and turn to low heat, wait until all the tofu is scooped up, add some salt and monosodium glutamate, and turn off the heat.

11. a finished product.

From the perspective of characteristics, Chinese food culture highlights the theory of nourishment and health (vegetarian diet, attaching importance to medicinal diet and tonic), and the realm of harmony of five flavors (the flavor is distinct, the palatable is cherished, and it has the reputation of "tongue dish").

Today, our family eats fish head tofu pot, which is really fragrant and fragrant......

Material. Ingredients: 1 silver carp head, 1 piece of old tofu, 1/4 onion, 4 cloves of garlic, 1 small piece of ginger, half a red pepper, appropriate amount of pickled rice pepper, appropriate amount of celery, appropriate amount of green onion.

Marinade: 1 tablespoon white pepper, salt, 3 tablespoons soy sauce, 2 tablespoons rice wine, green onion and ginger juice, 1 tablespoon cornstarch, 1 tablespoon oyster sauce, 1 tablespoon minced ginger.

Method. Wash all ingredients; cut the head of silver carp and old tofu into cubes; Diced onions, garlic and red peppers; Soaked rice pepper and diced; Ginger sliced + minced; celery cut into sections; Cut the green onion into sections.

Marinated fish head: 1 tablespoon of pepper, 1 tablespoon of salt, 1 tablespoon of minced ginger, 3 tablespoons of soy sauce, 2 tablespoons of rice wine, appropriate amount of green onion and ginger juice, 1 tablespoon of cornstarch, 1 tablespoon of oyster sauce, stir well, marinate for about half an hour.

Heat oil in a wok and add tofu over medium-low heat.

Fry until golden brown on one side, turn over and continue until golden brown on both sides, then set aside.

Leave oil in the pan, add the fish heads, fry until golden brown on both sides, and set aside.

Heat oil in a casserole, add ginger, garlic, onion, pickled rice pepper, red pepper, and celery in turn, stir-fry until fragrant.

Spread celery leaves around the casserole.

Add the fried tofu and lay it flat.

Put the fish head cubes, pour in the marinade sauce, cover the pot and simmer for 5 minutes, drizzling a little rice wine along the edge of the lid.

After 3 minutes, remove the lid and sprinkle in celery leaves, shredded red pepper and green onions.

Teach you how to make a fish head soy milk pot.

The preparation of the casserole fish head tofu pot is as follows:Ingredients: 1 fish head, 1 piece of tofu, 8 slices of ginger, 2 green onions, 1 tablespoon of cooking wine, 2g of pepper, 1 tablespoon of light soy sauce, 1 tablespoon of soybean paste, 1 tablespoon of oil, half an onion, 5 cloves of garlic, a little salt.

Step 1: Fry the tofu until browned on 2 sides.

Step 2: Put a little oil in the casserole, stir-fry the onion, garlic, green onion and ginger slices.

Step 3: Fry the fish head in a separate pot until browned.

Step 4: Put the fried tofu and fish head into a clay pot and pour in the seasoned sauce.

Step 5: Cover and simmer for 10 minutes, add a little green pepper and shallots.

<> "Ingredients: fish head, soft tofu, shallots, ginger, garlic, shallots.

Method:1Wash the fish head, chop it in half, put in a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster with jujube oil + an appropriate amount of salt + a spoonful of starch + a few slices of ginger, grasp and mix evenly, then put in a spoonful of peanut oil to grasp and mix evenly to lock in moisture, marinate for 20 minutes, wash and cut the tofu into pieces, fry until golden brown on both sides and set aside.

2.Remove the marinated fish head (leave the marinade in a bowl for later use) and fry until golden brown on both sides, then pour in a bowl of freshly boiled water.

3.Pour a little oil into the casserole, add shallots, garlic and ginger slices to stir-fry until fragrant, pour in the fish head and tofu, then pour in the marinated sauce, cover and simmer for 5 minutes, and finally sprinkle with green onions.

The method of making casserole fish head tofu is mainly to fry the fish head first, and then cook it in the pot with the tofu and ingredients after frying, and boil it for about half an hour before you can open the pot and eat it.

Stew tofu and large fish in a casserole, add chili sauce, cook for 30 minutes, and you can use it, it is delicious.

The first thing is to prepare fresh fish heads, then put the fish heads in a casserole with an appropriate amount of water, and then put the tofu for about 20 minutes.

The home-cooked recipe for stewed tofu with fish head is as follows:

Tools Ingredients: 2 fish heads, 2 pieces of tofu, 1 coriander, 1 shallot, 1 piece of ginger, 3 cloves of garlic, 1 teaspoon of salt, appropriate amount of cooking oil, 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, a little pepper, 1 teaspoon of caster sugar, a little liquor, a basin, spatula.

1. Remove the gills and teeth of the fish head, and clean them all after splitting them in half. Smear the fish head with some cooking wine, and use the fat head fish or other big fish heads to lift Sun Tanla.

2. Prepare the onion, garlic, ginger slices and shallots.

3. Soak the vermicelli in cold or warm water to soften and set aside.

4. A box of northern tofu, which is relatively firm and resistant to cooking.

5. Cut the tofu into large slices and make them about one cm thick.

6. Use only half an onion and cut it into thick strips.

7. Pour oil into the non-stick wok, slightly more than usual for stir-frying, and first stir-fry the ginger slices into the pot to bring out the fragrance.

8. Put the fish head into the pot and fry it on both sides.

9. Cook a little cooking wine to take away the fishy smell, and then add the garlic, green onions, and star anise into the pot.

10. Pour in an appropriate amount of soy sauce for coloring, light soy sauce for seasoning, and then pour in enough hot water to stew tofu and vermicelli.

11. After simmering for 10 minutes, drain the tofu into the soup and continue to cover the pot and simmer for 15 minutes.

12. Put the vermicelli and onion into the pot, try to soak them in the soup, stew for about 10 minutes, the vermicelli becomes soft, taste the saltiness before coming out of the pot, sprinkle an appropriate amount of salt, and sprinkle a little chopped chives after serving.

13. The finished product is as follows.

Hello, the following is an introduction to the practice of fish head stewed tofu, fish head stewed tofu to prepare a fish head (I specially brought a fish head with some meat), a pound of tofu, a little ginger, a little coriander, white pepper, appropriate amount of salt. 2.After the fish head is cleaned, cut it in half, heat the oil, heat the ginger slices, stir-fry until fragrant, put the fish head (the skin is facing down), fry until the skin is golden and set, add water to cover the fish head (the secret to make the fish soup white as milk is to fry the fish) 3

Put the seasoning: white pepper and a little salt, which retains the original flavor of the fish soup. 4.

Add the tender tofu and simmer over medium heat for 40 minutes. 5.The delicious fish head tofu soup is ready, and after it is out of the pot, add the coriander.

Delicious and not afraid of gaining weight of high-protein fish head soup, for girls who love beauty, the most important thing is the figure, and the exercise also supplements protein.

Preparation of stewed tofu with fish head:Ingredients: 1 piece of tofu, 1 or half a fathead fish, half a head of garlic, 2 slices of ginger, 6 grams of salt, appropriate amount of cooking oil, a little chicken essence, appropriate amount of water.

Steps: 1. Fry the fish head in oil in advance to remove the fishiness.

2. Put the ginger and garlic of the fish head into the casserole.

3. Add water. <>

4. Add cooking wine and bring to a boil.

5. Remove the blood foam.

6. Cut the tofu into cubes.

7. Stew the fish soup thickly, add tofu and cook for 5 minutes.

8. Finished products. <>

Method 1: Fish head tofu soup.

Ingredients: 1 silver carp head, 8 dried shiitake mushrooms, 1 box of northern tofu, 1 teaspoon salt, 3 slices of ginger, 3 green onions.

Method: 1. Wash the fish head, split it from the middle, and dip the water on the surface of the fish head with a paper towel. Cut the tender tofu into 25px thick chunks. Soak the shiitake mushrooms in warm water for 5 minutes, then remove the stems and wash them.

2. Pour oil into a frying pan, and when it is hot, add the fish head and fry it on both sides over medium heat (about 3 minutes on each side). Place the fish head on one side of the pan, stir-fry the green onions and ginger slices with the oil in the pan, and pour in enough boiling water to cover the fish head.

3. Add the shiitake mushrooms, cover and simmer over high heat for 50 minutes. Add salt, add tofu and continue to cook for 3 minutes.

Method 2: Chop the fish head with pepper.

Ingredients: 1 1000 grams of fathead fish head, special chopped pepper, monosodium glutamate, red oil, ginger, green onion, white radish slices.

Method: 1. Wash the head of the fish, remove the gills, remove the scales, and split it into two from the middle of the fish lip.

2. Evenly mix salt and monosodium glutamate on the fish head, marinate for 5 minutes, and then smear the chopped pepper on the fish head. Put 2 to 3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and put an appropriate amount of shredded ginger on the fish.

3. Steam the fish head in a pot for 15 minutes, remove from the pot, sprinkle the chopped green onion on the fish head, pour the oil, and then put it in the pot to steam for 2 to 3 minutes, and it is ready to eat.

Method 3: Stew the head of silver carp.

Ingredients: 750 grams of silver carp, 25 grams of ham sausage, 25 grams of pea sprouts, 4 grams of salt, 3 grams of cooking wine, 25 grams of vegetable oil, 7 grams of green onions, 3 grams of ginger.

Method: 1. Wash the gills of the fish head, split it into two pieces, put it in a pot of boiling water and blanch it, remove it and drain it; Cut the ham into slices and wash the pea sprouts.

2. Heat oil in a wok, fry the fish head until golden brown, add cooking wine, green onions, ginger slices and an appropriate amount of fresh soup, boil over high heat, cook the fish head over slow heat until the fish head is crispy, the soup is milky white, take the fish head out of the soup bowl, and sprinkle with pea seedlings.

3. Bring the soup to a boil, remove the green onion and ginger, add salt and ham slices, and pour it into the fish head soup bowl.

Ingredients: 600g silver carp head 250g tofu.

Excipients: 75 grams of bamboo shoots, 13 grams of shiitake mushrooms (dried), 25 grams of green garlic.

Seasoning: 10 grams of white sugar, 25 grams of rice wine, 20 grams of soy sauce, 4 grams of monosodium glutamate, 1 gram of ginger, 50 grams of lard (refined), 25 grams of bean paste.

Preparation of fish head tofu in casserole:

1.Wash the head of the fish, remove the teeth, cut 2 knives near the back of the head, 1 knife on the gill cover, and 1 knife on the walnut meat (meat next to the gills);

2.The section is coated with crushed bean paste, and 15 grams of soy sauce are smeared on the front;

3.Cut the tender tofu into slices 4 cm long and 1 cm thick, blanch slightly with boiling water to remove the beany smell;

4.Put the wok on a hot fire, cook in the cooked lard, cook until it is hot, fry the fish head in the pan to brown, decant the remaining oil, cook in the rice wine, add soy sauce and sugar and burn slightly;

5.Turn the fish head over, scoop in 750ml of soup, add tofu slices, bamboo shoots, shiitake mushrooms, minced ginger, and bring to a boil;

6.Then transfer to a medium-sized casserole, cook on a slight fire for 5 minutes, switch to medium heat for 2 minutes, skim off the foam, add green garlic and monosodium glutamate, drizzle cooked lard, and serve together with the casserole.

Ingredients: 1 bighead carp head.

Method 1: Open the head of bighead carp on both sides, wash and set aside. 2. Cut the tender tofu into slices and soak them in cold water for later use. 3. Peel the ginger and cut it into slices, and cut the chives into sections.

4. Bring the oil to a boil, put the fish head in, fry it on both sides until it is slightly yellow, pour in cold water (the water can cover the fish head), cook the fish head soup to white on high heat, then turn the fish head over, put the tofu in, put salt (those who like spicy can put in dry chili peppers at this time), and cook for 3 5 minutes. 5. After boiling, sprinkle pepper and a small amount of monosodium glutamate (those who don't like it can not be put), and then sprinkle chives after putting it in a pot.

Method 2 Ingredients: 1 fathead fish head about 500 grams 200 grams of tofu 2 chives 1 small piece of ginger 3 cloves of garlic Appropriate amount of starch Ingredients: 30 grams of cooking oil 2 tsp soy sauce 1 2 tbsp cooking wine 1 tsp pepper 1 tsp refined salt 1 tsp sugar 1 tsp monosodium glutamate Production process:

1. Clean up the fat head and cut it in the middle; Wash and slice the chives, ginger and garlic; Cut the tofu into long strips; 2. Put oil in the pot, heat it, put in the fat fish head and fry it slightly, remove and drain the oil; Stir-fry chives, ginger slices and garlic slices in the remaining oil, cook cooking wine, soy sauce, add an appropriate amount of boiling water, and then add fathead fish head, sugar, refined salt, monosodium glutamate and pepper; 3. After the soup boils, put the tofu in the pot, simmer over low heat, and after it is boiled thoroughly, take out the fat head and put it on the plate; After the soup is boiled, thicken it with water starch, boil it thoroughly, and pour it into a plate. Chef's tip in this paragraph:

Authentic fish head tofu (15 photos) 1. The bigger the fish head, the better; 2. It must be fried in oil (not in oil), otherwise it is not possible to cook soup as white as milk; 3. Cook the fish as little as possible, because the fish soup becomes more and more fishy; 4. MSG has the effect of improving the flavor when making meat and fishy rai, and it should be used well so that people can not feel the taste of MSG, so it should be put less.

Fish head (or you can also choose the fish bones after the meat has been removed), frozen tofu (white tofu, shiitake mushrooms, etc. are also good), green onions, ginger slices, 5-6 cloves of garlic.

Method: 1. Wipe off the water after washing the fish head and fish bones, fry in the pan until both sides turn yellow, and sprinkle an appropriate amount of salt during the frying process;

2. Drain the fish head, stir-fry the green onion and ginger slices until fragrant, then put in the fish head, pour in enough boiling water to foam the ingredients;

3. After boiling the soup over high heat, turn to low heat and slowly boil until the soup becomes thick and white, then add salt to taste, add the cut frozen tofu, and simmer together for another 3-5 minutes;

Add 2 tablespoons of pepper noodles and 1 teaspoon of chicken essence before cooking.

I use frozen tofu because of my personal hobby, that is, the general tofu is placed in the freezer layer, and after the tofu is frozen hard, take it out and thaw it, and drain the water naturally.