How to cook a fish head to be delicious, how to cook a fish head How to cook a delicious fish head

1.Braised fish head.

Ingredients: 1 silver carp head, ginger, garlic, rice wine, pepper, salt, sugar, dried red pepper Appropriate amount.

Preparation of braised fish head.

Wash the fish head, drain the water and split in half. Heat the oil in a pan and fry golden brown on both sides.

Then add water, ginger, rice wine, salt, soy sauce, garlic, and a small amount of sugar to the fish pot, change to low heat and cook for 10 minutes, then add dried chili pepper and pepper and cook over low heat until flavorful.

2.The fish head is stewed in a casserole, and the fish head is made of a male fish. Because the soup will be very thick and very white. It is also relatively tasty to drink.

First of all, we have to prepare the ingredients, a male fish head, green onion knots, red dates, and ginger. Give it everything in half so that it is easier to fry while frying. After all the fish are cut, you can put it on the fire, heat it in a clean pot, put in the cut fish head, fry the fish head until it is golden brown, and remember to put some salt when frying the fish, so as to ensure that the fish head has a salt taste.

After the fish head is fried, add ginger to remove the smell, and then add purified water.

It is best not to use floating water to make fish head soup. To add water to the pot, you only need to cover the fish head, then bring to a boil, put it in a casserole to turn on the high heat, add the lid, and let it simmer for 15 minutes.

After 15 minutes, the soup boiled cabbage and red dates. Everyone must remember that thousands of boiled tofu and thousands of boiled fish, that is to say, the fish head can be cooked over high heat, and it can be cooked for a long time, and only by cooking it over high heat can the soup be boiled white.

I think the braised fish head tastes better.

1. Ingredients: a head of silver carp, a small piece of ginger, an appropriate amount of dried chili, a garlic seed, an appropriate amount of fresh chili, 2-3 parsley, and an appropriate amount of rapeseed oil.

2. Wash the fish head and drain the water. Slice the ginger and garlic, chop the dried chili peppers and fresh chilies, cut off the parsley, and put them separately for later use.

3. Heat the pot, pour in the rapeseed oil (put a little more), let the rapeseed oil burn for a little longer, and put the fish head in.

4. After putting the fish head in, don't move it first, let it fry in oil, and when one side is fried to golden brown, gently turn the fish over and fry the other side.

5. When the other side of the fish is also fried to golden brown, add ginger, garlic slices and dried chilies, fry for a while, when the fish head begins to burn, pour cold water, cold water is appropriate to submerge the fish head. Don't cover the pot, let it boil, boil, add fresh chili peppers and parsley, salt, cooking wine, the amount of chili peppers depends on personal taste.

6. Cook again until the fish soup is milky white, and remove from the pot. A large bowl of fragrant and delicious fish head soup is ready.

In addition to fish meat in daily life, the nutritional value of fish head is also very rich, and fish head is rich in a variety of trace elements, regular consumption can supplement the nutrients needed by the human body, but also can promote brain development, children can also eat, and fish head practice is many, under normal circumstances, you can stew fish head soup, or cooking, etc., the practice is simple, nutritious.

Stewed fish head is a simple and delicious recipe.

Fish head tofu soup.

Material. 1 fish head (about 500 grams), 1 box of soft tofu, 8 shiitake mushrooms, 3 green onions, 3 slices of ginger, 1 teaspoon (5 grams) of salt

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 soft tofu into 1cm thick pieces. 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 7 hot, add the fish head and fry 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.

4) Add salt, add tofu and continue to cook for 3 minutes.

Fragrant tofu fish head soup.

Material. Ingredients: 1 grass carp head.

Ingredients: 600ml of freshly squeezed soy milk

250g of tofu

Coriander to taste. Ginger shredded to taste.

Garlic oil to taste.

It takes 10-20 minutes to prepare.

The production time is 10-20 minutes.

Fragrant tofu fish head soup method.

1. Prepare shredded ginger and coriander on the side.

2. Slice the tofu and set aside.

3. 600ml of freshly squeezed soybean milk

4. Wash and chop the head of grass carp, and salt it for a while.

5. Pepper wide oak and garlic oil (you can make it yourself, stir-fry the garlic granules with hot oil).

6. Shredded ginger in a frying pan.

7. Add the fish head and fry until slightly golden brown.

8. Add soybean and soy milk.

10. Add tofu, cook for about 5 minutes, put pepper well, add washed coriander, and drizzle with garlic oil.

White radish fish head soup.

Material. Half a large fish head, 1 white radish, 1 handful of mung bean vermicelli, white pepper, coriander, cooking wine, lard (optional).

Method. 1. Choose the head of the big-headed fish (that is, the head of bighead carp, the individual is relatively large, and a fish head is as big as a pot).

2. When the pot is hot, put in the lard or ordinary cooking oil, and when the oil is hot, put the fish head into the pan and fry it on high heat.

3. Pour the cooking wine on the fish head, and the fishy smell will evaporate with the wine.

4. Pour in the ginger slices, and then pour the sedan into the water (the amount of water is based on personal preference, I usually fill it up).

5. Add pepper and add the white radish cut into strips.

6. Wait for the water to boil, 5-6 minutes later, and then cover the pot, so that it can dissipate some fishy smell.

7. For about 20 minutes, the white radish is also transparent, pour in the vermicelli, cook for 2 minutes, and turn off the heat.

8. Add pepper again, then add salt and sprinkle with coriander.

Hello 1, ingredients: fish head, northern tofu, green onion, ginger and garlic, dried chili, cooking wine, light soy sauce, dark soy sauce, salt, sugar. 2. Clean the fish head, smear it with salt and dark soy sauce and let it dry, tie part of the green onion into a green onion knot, cut the other part into chopped green onions, slice the ginger and garlic, and cut the northern tofu into pieces.

3. Put the fish head in the cold oil in the Xuqiao hot pan and start frying, fry both sides until it changes color, pour in cooking wine, light soy sauce, dark soy sauce and water, then add green onions, ginger, garlic and dried chili peppers, and boil over high heat. 4. When the fish head is almost cooked, add the cut north tofu cubes and continue to cook.

5. When the food leakage is almost cooked, sprinkle with salt and mix well, transfer the ingredients to the casserole and scatter, simmer for a while, and sprinkle a little sugar and chopped green onion before coming out of the pot.

Let me tell you 3 tips to make braised fish head at home.

Materials. Bighead fish (about 2 catties).

6 scoops of peanut oil.

3 green onions. Sliced ginger 5 slices.

3 scoops of light soy sauce.

3 cloves of garlic. 3 scoops of stock.

4 pickled peppers.

2 tablespoons chili paste.

Steps. Wash the fish head and cut it, marinate in cooking wine, salt and ginger slices for 10 minutes.

Cut the ginger slices, crush the garlic, cut the pickled pepper, wash the green onion and cut it into sections.

Heat the oil in a pan until it is 7 percent, sprinkle the marinated fish with a little cornstarch and wrap it in the pan and fry it. Over medium-low heat, fry until golden brown on both sides, remove and put on a plate.

Put a spoonful of oil in a pot, cook until 7 percent, add ginger, chili paste, pickled pepper and stir-fry until fragrant, then put 3 spoons of broth.

After the broth, add salt, light soy sauce and bring to a boil and add the fish head.

Reduce the heat to medium-low and simmer for 3 minutes, then add the green onions. Collect the juice and put it on a plate.

It is full of color, flavor and taste, and is appetizing and delicious.

Tips: 1. The fish is marinated, and the fish will not be broken before frying. Delicious.

Shrimp and fish head tofu soup.

Ingredients: 1 flower chain fish head, 1 piece of soft tofu, 10 live shrimps, 10 green onions, 6 slices of ginger, 4 tablespoons of cooking wine, appropriate amount of oil, appropriate amount of salt.

Preparation of shrimp and fish head tofu soup.

Prepare the ingredients, cut the shrimp meat, remove the shrimp line, and the fish head can be marinated in rice wine for 1 hour.

Fry the fish head until both sides are yellow, fry the ginger in oil when frying the other side, add rice wine on both sides, burn for a minute, and then put hot water, pay attention to the hot water, the soup can be white, you can skim off the oil on it at this step, otherwise the soup will be a little yellow like me in the end, but it doesn't matter if you like to eat a little oily.

Simmer over low heat for half an hour to 35 minutes, put the shrimp in and cook over low heat for 10 minutes.

Finally, add the tofu, cook over medium heat for 5 minutes, add salt, add according to personal taste, salt should be added last, otherwise it will cover the umami.

Finally, the green onion was picked out and thrown away, and put it in the container, the fish head was too big, and it was served from one pot to another, and a few lettuce that had sprouted not long ago were pulled out of the ground and garnished.

It's so fresh, drink two bowls of soup in a row.

Fish head in sour soup. Ingredients: 2 fish heads, 1 celery, frozen tofu, 1 small piece of fresh tofu, wide flour, appropriate amount, 1 package of sour radish and duck soup seasoning.

The practice of fish head in sour soup (fool's version).

Vegetables ready! I used two silver carp heads!

It's my first time using this material and it's not bad! I often use Mrs. Tang's sour radish and duck soup, and the ingredients are also very good!

First, split the fish head in half! Fry the fish in a casserole until golden brown on both sides! The oil of the fried fish is unnecessary! Otherwise the soup will be too greasy!

After frying, add an appropriate amount of boiling water! Then add the seasoning of the duck soup with sour radish!

Then put in the frozen tofu! Simmer for half an hour!

Add wide powder! Cook for 5 minutes!

Put the celery at the end! Cook for 2 minutes! That's it!

You can also put some coriander! This soup tastes better! Another bowl of rice! Life is so good, but I'm so grumpy! Drink a bowl of soup first!

Ingredients: bighead carp head, green chili, red chili, garlic, ginger, vegetable oil, salt, light soy sauce, dark soy sauce, cooking wine, white vinegar, perilla, celery leaves, chives.

Steps: Step 1: Rich in collagen and nutritious.

Step 2: When the ingredients are ready, the fish head is evenly spread with salt and marinated for 10 minutes.

Step 3: Heat the oil in the pan and put the fish head into the pan after the oil is heated for 6 years.

Step 4: Fry on both sides until golden brown, add a spoonful of cooking wine and a little white vinegar, cover and simmer for a few seconds to remove the fishy smell 9 6.

Step 6: Add green and red peppers, garlic, and shredded ginger, add green peppers and cook for 2-3 minutes, otherwise the peppers will turn yellow, and the taste will not be good, and the color will not look good.

Step 7: Add salt, light soy sauce and dark soy sauce.

Step 8: Sprinkle with basil, chives and celery leaves.

Step 9: Delicious.

Tips:1Before frying the fish, use kitchen paper to blot the water of the fish head2

Rub the hot pan with ginger slices and pour oil to prevent it from sticking to the pan 3Don't be in a hurry to flip the fish when frying it, fry it on one side when it is golden brown and then turn it over and fry the other side. 4.

Add water must add enough boiling water at one time, cook over high heat, and the fish soup will be thick and white when the heat is boiled. 5.After the fish head is fried, add an appropriate amount of white vinegar and a spoonful of cooking wine, cover and simmer for a few seconds, and then let the water boil.

6.The ingredients should be complete, and the green peppers should be long, sharp, fragrant and spicy.

Material. 1 fish head, 2 cubes of tofu, 2 green onions, 2 coriander, 1 piece of ginger, 20ml of oil, 1 teaspoon of salt, 1 2 teaspoons of chicken essence, 10ml of wine

Method. 1. Wash and chop the fish head in half, cut the tofu into small cubes, slice the ginger, and cut the coriander and green onion into sections.

2. Heat the oil in the pot, stir-fry the ginger slices and green onions, add the fish head and fry it slightly, add wine, and fry until the fish head is golden brown.

3. Pour in water to cover the fish head, cover and bring to a boil over high heat, turn to medium-low heat and cook until the soup is milky white.

4. Add the tofu cubes and stir gently, add salt and chicken essence to taste after boiling, put coriander and chopped green onions, and remove from the pot.

The efficacy of the fish head.

Autumn and winter are good times for the infirm to take supplements, and fish is a good aquatic food for supplementation, which is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body.

Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals.

Although the fat content of fish meat is low, the fatty acids in it have been proven to lower blood sugar, protect the heart and prevent cancer.

Vitamin D, calcium, and phosphorus in fish are effective in preventing osteoporosis.

It can be anti-aging, beauty, good for blood circulation, appetizing, nourishing, and preventing tumors.

Taro and tofu eaten together, can have the effect of appetizing and strengthening the spleen, good for promoting metabolism, and the protein in fish and the trace elements required by the human body are more, can improve immunity, and tofu together, can also supplement calcium.