What is delicious to cook fish head, what is delicious to boil fish head

Casserole fish head] Ingredients: Half a slice of silver carp head (weighing about 150 grams). 250 grams of tender tofu and 25 grams of shiitake mushrooms.

75 grams of cooked bamboo shoots. 25 grams of Shao wine, 5 grams of minced ginger, 35 grams of soy sauce, 25 grams of tender green garlic, 15 grams of sugar, 15 grams of bean paste, 250 grams of monosodium glutamate, 250 grams of cooked lard, and 250 grams of soup.

Operation: Wash the head of the silver carp, remove the teeth, and make two deep knives on the near head meat, one knife on the gill cover meat, and one knife on the walnut meat. The fish head profile is coated with a layer of crushed bean paste and the front is smeared with soy sauce.

Cut the tofu into long strips and blanch them in boiling water to remove the beany smell. Shiitake mushroom slices. Cut the garlic into pieces.

Heat the casserole on the fire, fry the fish head in the pot when it is hot (about 1760), add soy sauce and Shao wine, sugar, push the fish head over, add 500 grams of soup and water, put in tofu, bamboo shoots, mushrooms, ginger, pour it into the casserole after boiling, move to low heat and boil for 15 minutes, then burn over medium heat for 2 minutes, sprinkle off the foam, add monosodium glutamate, green garlic, pour 25 grams of cooked lard, put the casserole on the chassis and serve.

Special flavor sand tea fish head pot].

Ingredients: half a silver carp head, 75 grams of enoki mushrooms, 3 abalone mushrooms, 6 raw shiitake mushrooms, 1 Chinese cabbage, 3 slices of kelp knots, 1 piece of tofu, 1 handful of vermicelli, 6 slices of fish plate, 1 green onion, 5 slices of ginger, 2 red peppers.

Excipients: 1 tbsp sa cha sauce, 1 tbsp wine, 2 tsp salt.

Method: 1. Wash the silver carp head, put it in a wok, and fry until golden brown on both sides.

2. Cut off the roots of enoki mushroom; Abalone mushrooms and raw shiitake mushrooms cut into small pieces; Chinese cabbage is torn into slices by hand; Cut the tofu into small pieces and fry until golden brown on both sides; The vermicelli bubble is soft; Ginger slices; Cut the green onion and red pepper into the shape of a horse's ear.

3. Stir-fry ginger slices, green onions and red pepper with 2 tablespoons of oil; Add the sand tea sauce and all ingredients (except vermicelli); Finally, add water that can cover the ingredients and simmer over low heat for half an hour.

4. Before cooking, add vermicelli and other seasonings.

Eight treasure fish head soup].

Ingredients: Fish head.

Excipients: pork belly, green onion, ginger, ham, belly tip, sea cucumber, white fungus, river shrimp, small fish yuan, bamboo shoots, bamboo shoots.

Seasoning: white wine, broth, salt, monosodium glutamate, pepper, green onion, ginger and garlic powder.

Operation: 1. Wash the fish head and change the knife for later use;

2. Put oil in the pot, cook until it is hot, stir the ginger and shallots until fragrant, and then add the pork belly;

3. Then put in the fish head, add the liquor, then add the broth, cook for 20 minutes, add salt, monosodium glutamate, pepper and other seasonings and the remaining eight auxiliary ingredients, cook and then start the pot.

Straw mushroom fish head soup].

Ingredients: 1 large fish head, 100 grams of straw mushrooms, 150 grams of loofah, 4 slices of ginger.

Method:1Chop the fish head into large pieces, wash and drain, add an appropriate amount of salt, wine, cornstarch and pepper, mix well, and marinate for a while.

2.Wash the straw mushrooms and open them in two. Peel the loofah, wash and cut into hob pieces.

3.Stir-fry the ginger slices with oil, add the fish head and fry until fragrant, praise the wine, and add an appropriate amount of water.

4.After boiling, add straw mushrooms and loofah, and season with salt when cooked.

1-2 pickled peppers, a small handful of sauerkraut, and ginger slices soaked in ginger. Condiments: oil, salt, chicken essence, cooking wine, soy sauce and chopped pepper.

If you are making hot pot, you can prepare some hot dishes, such as green vegetables, enoki mushrooms, dried bamboo shoots, and so on.

Method 1: Use a little more oil in the pot, the oil temperature is generally seven to eight percent hot (in order to prevent the raw pot, shake the pan and let the oil pour over the edge of the pot), fry the fish head for a while, and fry over medium heat until the surface is golden brown;

2. Fill the cooking wine and call for search, immediately cover the pot and stuff it for a few seconds, and then go into the water (you can make less boiling water, basically you can cover the fish head, and if you want more water for hot pot);

3. Add garlic (pat flat), pickled pepper, pickled ginger and sour withered chain leftovers, and cook over high heat (there are peppercorns and star anise, which can also be put in together at this time);

4. After the water boils, add dried chili peppers (cut into small pieces) and tofu, then change to medium heat and simmer slowly, generally the fish head can be stewed for about ten minutes;

5. Add seasoning according to personal taste habits and the amount of soup, put in: salt, chicken essence, cooking wine, soy sauce and chopped pepper, you can also add some pepper in an appropriate amount, and then cook it over high heat;

6. Put garlic sprouts before cooking, and then serve (according to personal habits, you can sprinkle some green onions or coriander on it, if you like the pure Sichuan spicy taste, you can add a little sesame oil or chili oil);

The remaining half pulled fish head, rice cake, cabbage, and coriander.

Seasoning: Cooking oil, sauerkraut fish condiment. 1. Put the fish head in a hot oil pan and fry it and put it out;

2. Put the sauerkraut into the hot oil pan and stir-fry, pour in the fish head, put the small condiment package in the sauerkraut fish in turn, add an appropriate amount of water and boil;

3. Simmer over low heat for a while, then put in the rice cake and cabbage in turn (I am afraid that I will not be able to eat enough to add rice cakes, and I am afraid that it will be too spicy and add cabbage to reduce the spicy taste);

4. Finally, just take the coriander!

Bighead carp (head) 200, tofu 250 grams, sauerkraut 50 grams, salad oil, green onion, ginger, starch, pepper, sesame oil.

1. Chop the head of bighead carp (ask the boss to deal with it when you buy it), wash it and set aside. Drain the water and marinate lightly with salt for a while.

2. Wash the salty sauerkraut and cut into strips. Slice the ginger and shallots and chop the green onions.

3. Soak the tofu in water and cut into thick pieces.

4. Add an appropriate amount of oil to the pot and bring to a boil, evenly smear the fish head with a thin layer of corn starch and put it in, fry it on both sides, a little rice wine, add water, ginger slices, cover it, and cook the soup over high heat until it is milky white.

5. Add the tofu and sauerkraut and simmer for 15 minutes.

6. After the tofu is flavored, sprinkle with pepper and sesame oil, because the salty sauerkraut is already very salty, so I don't add salt. The soup is already very fresh before it rolls, so there is no chicken essence, which can be tasted by yourself. Put it in a soup bowl and sprinkle with chopped green onion or turnip.

Fish head tofu soup.

Ingredients: fish head, tofu, egg, coriander, green onion, ginger, coriander seasoning: wet and dry.

1.Heat the pan and pour in 20 grams of cold oil (lard is better), the oil will smoke;

2.Add the ginger slices, put the fish head in the pot, fry over low heat until golden brown on both sides, and pour in the cooking wine;

3.Add 1000ml of boiling water, bring to a boil over high heat, skim off the foam, and add poached eggs;

4.Medium heat for 8 minutes, add tofu (cut into small pieces);

5.Bring to a boil over high heat, add the dry ingredients, and sprinkle the green onion (coriander) from the pan.

Fish head is generally made into chopped pepper fish head, fish head tofu soup, fish head pot and so on.

How to chop the fish head with pepper:

1. Remove the gills of the fish head, remove the scales of the fish meat under the head, and remove the residual debris in the fish chest, especially the black membrane, which must be removed.

2. Then split the fish head vertically from the side of the fish chin into two connected halves from the middle, put it in a basin and pour 1 spoon of soy sauce, a spoonful of cooking wine, a spoonful of oyster sauce and an appropriate amount of salt.

Wipe well inside and out and marinate for more than 10 minutes to allow the initial flavor.

3. Take a ** and spread the thinly sliced ginger into the ** seed.

4. Then spread the fish head face up on top of the ginger.

5. Put the chopped peppers in a large bowl.

6. Add the minced green onion, ginger and garlic.

7. Add oyster sauce or steamed fish soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little sugar, 1 teaspoon of white vinegar, a little pepper, and a little salt according to the saltiness of the chopped pepper and mix well.

8. Spread the mixed chopped pepper onto the fish head on the plate, then put it in a steamer where the water has been boiled, and steam it for 10 12 minutes (depending on the size of the fish head).

9. Take out the steamed fish head and sprinkle chopped green onions on top.

10. Put the salad oil in the wok (if you like to eat spicy, you can use chili oil), then put in the pepper and star anise over low heat to make the fragrance, then take out the pepper star anise, then pour in the sesame oil to heat, and then pour it on the chopped green onion while it is hot.

The fish head is a good thing, and the dishes made are delicious, and the common practice is to cook the fish head soup, and there is also the steamed fish head with chopped pepper, which is very delicious.

Tofu fish head soup, chopped pepper fish head, steamed fish head, fried fish head... It's all delicious.

Chopped pepper fish head is a type of steamed fish head, which is an extension of it. It's also the other side of it, the one that people love and hate.

Chopped peppers generally belong to the Hunan and Sichuan cuisine series, and the unique chili peppers have been pickled over time and turned into salty and spicy chili peppers with bright colors and entrances. Chopped pepper fish head is one of the dishes that play the ultimate role of chopped pepper.

The method is also relatively simple.

Wash the fish head, cut it in the middle and spread it on a plate, marinate it in cooking wine and ginger slices for 20 minutes.

Then spread the chopped chili pepper on the fish head, add a little soy sauce, and salt. Put the fish head in a steamer and steam over medium heat for about 15 minutes.

Then heat the oil in a pan until 70-80 degrees and pour it on the head of the chopped pepper fish. It not only increases the fragrance but also the color.

Chopping the fish head with pepper is simple, but the taste is not simple. Chop chili peppers to lock the umami of the fish firmly inside, so when it comes to the head of the fish, the fish is still tender.

Fish head is highly nutritious, tastes good, and is rich in essential lecithin and unsaturated fatty acids. It is good for lowering blood lipids, strengthening the brain and delaying aging. The nutrients contained in the fish brain are the most comprehensive and abundant, which contains a kind of fish oil that the human body needs, and fish oil is rich in highly unsaturated fatty acids, and its main component is what we call "brain**".

This is an essential nutrient for human beings, mainly found in phospholipids in the brain, which can play a role in maintaining, improving and improving brain function.

If the intake is insufficient, the baby's brain development process will be stunted. Hence the argument that eating more fish heads makes people smarter. Eating fish head can have the effect of tonifying the brain, replenishing the amino acids and minerals needed by the human body, and there is also lecithin, which is good for improving physical fitness.

Ingredients: 1 fish head. Excipients:

30 grams of spicy hot pot base, 100 grams of cabbage, 100 grams of tofu, 2 shiitake mushrooms, 6 grams of salt, 2 tablespoons of cooking oil, 6 slices of ginger, 4 cloves of garlic, 1 teaspoon of white wine, 1 teaspoon of dark soy sauce.

Steps: 1. Prepare raw materials.

2. Put the cabbage at the bottom of the hot pot, add tofu and mushroom slices.

3. Slice the fish head open and smear with a little salt.

4. Fry the fish head in a hot pan with cold oil.

5. Turn over the fish head, put in the hot pot base and fry over low heat until fragrant.

6. Add ginger and garlic slices and stir-fry until fragrant.

7. Turn the fish head over and heat the water, salt and dark soy sauce to taste.

8. After boiling on high heat, change to medium heat and cook for 5 minutes.

9. Pour into the hot pot and continue to heat.

10. Cook until the mushrooms are ripe, and the tofu can be eaten with flavor!

Roasted tofu with fish head.

Ingredients: large fish head, soft tofu, dried chili, green onion, ginger, garlic.

Method: 1. Wash the fish head, chop the dried chili pepper, slice the garlic, and pat the ginger loose and mince it.

2. Fry the fish head slightly, add cooking wine, salt, soy sauce and water and simmer slightly.

3. Wash the pan, fry the tofu in oil, and fry it until it is light yellow.

4. Pour the fish head down.

5. Add salt, soy sauce, cooking wine, dried chilies, water, pepper, ginger and garlic and cook.

6. Simmer for more than 20 minutes, be sure to cook thoroughly.

7. Hook the dilute starch with wet starch, sprinkle with green onion segments and a little red pepper shreds.

How? Generally speaking, if it is relatively large, chop the head of the fish with pepper.