Is it OK to boil winter melon with tomatoes and fish head?

OK. However, this soup tastes better if you add some greens or coriander.

It will also be more colorful.

Boiled winter melon with tomatoes can be boiled with fish heads, just pay attention to the order of their input and cooking techniques. Tomatoes should be fried in oil to make the soup, put in the fish head and add water to boil the fish head, boil for half an hour, add the winter melon until it is cooked and out of the pot, and season it before cooking.

Yes. Here are a few tips for you.

1. Prepare raw materials: tomatoes, winter melon, minced green onions, minced ginger, minced coriander, edible iodized salt;

Method: 1. Wash the tomatoes and winter melon, peel and cut into pieces;

2. Heat oil in a pot, add minced green onion and ginger to the pot, stir-fry twice, then add winter melon and stir-fry until half-cooked;

3. Pour the tomatoes into the pot, stir-fry them with the minced winter melon until they are eight ripe, add an appropriate amount of water, and add an appropriate amount of iodized salt at the same time;

4. When boiling, sprinkle in chopped coriander.

II.1Cut the tomatoes into small pieces and sauté them in a pan.

2.In order to absorb the flavor and cook well, the winter melon should be cut into small thin slices.

3.Add boiling water to the pot where the tomatoes are sautéed, then put the melon slices in and start cooking until the soup boils and the melon is somewhat cooked.

4.When the soup is almost cooked, you can put greens, vermicelli, ......(depending on personal taste).

5.Finally, add salt and chicken bouillon.

3. Raw materials: 500 grams of winter melon, 150 grams of tomatoes.

Cooking steps: Peel and seed the winter melon, peel the tomato after boiling water, slice it, add salt and cooking oil to cook the soup and eat.

4. Tomato and winter melon soup.

Method: Cut the tomatoes into cubes, put them in an oil pan and stir-fry until they are red, add fresh soup, winter melon pieces, and soak the salty mustard slices. After boiling, skim off the oil slick and simmer over low heat for another 15 minutes.

5. Tomato and winter melon soup.

Ingredients: winter melon, tomatoes, enoki mushrooms.

Method: Thin slices of winter melon and dice tomatoes. Pour a little oil into the pan and fry the enoki mushrooms in the oil for a while. Add the tomatoes and stir-fry. Then pour in the winter melon slices and fry for a while, add water and salt.

It is best not to put other seasonings, because there are tomatoes, which can bring out the natural sour taste. Once the pot is boiling, put it in a bowl and it's done.

When it comes to fish heads, I believe many friends love to eat, fish heads have fewer small spines and are nutritious, but if you want to make fish heads more delicious, first of all, you need to match a delicious method, fish heads in addition to steaming, there are many ways to eat, such as casserole fish heads, fish head soup and so on! What about this food tutorial?

How to eat nutritious [stewed fish head with tomatoes] If you like to eat fish head, let's do it quickly.

Before starting the official cooking, we need to prepare the following ingredients: 1 fish head, 3 tomatoes, 1 teaspoon of salt, 6 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 shallot.

Step 1: After cleaning the fish head, chop it into small pieces, then put it in the soup basin, add ginger slices, add 1 pinch of salt, add 1 tablespoon of cooking wine, and then grasp and marinate for a while! Then clean the tomatoes, remove the stems, and cut them into small pieces for later use!

Step 3: Leave the bottom oil in the pot, put the tomatoes into the pot, stir-fry the juice over medium heat, then pour in 2 bowls of water, boil over high heat, boil for 5 minutes on low heat, boil the sour taste of the tomatoes, then put in the fried fish head, add 1 tablespoon light soy sauce, add 1 tablespoon of oyster sauce, stir-fry evenly, then cover the pot, simmer for 10 minutes, when the soup is not much, add 1 teaspoon of salt, and then reduce the juice on high heat, and then the soup can be out of the pot when it is basically dry!

After the pot is sprinkled with chopped green onions, such a delicious meal, the never-ending [stewed fish head with tomatoes] is made, friends who like this dish will follow along and try it, to ensure that this taste will not disappoint you.

Summary. For you: tomatoes can be boiled fish head. You don't have to worry, the vitamin C in tomatoes and the reaction content of pentavalent arsenide in shrimp will not cause arsenic poisoning, you don't have to worry about poisoning, you can eat some appropriately.

For you to find out: tomatoes can be known to boil fish heads. You don't have to worry, the vitamin C in tomatoes and shrimp contain the reaction content of pentavalent arsenide that will not cause arsenic to stir up disinfection, you don't have to worry about poisoning, you can eat some appropriately.

Tomato fish head soup, add some tomatoes, sour, more appetizing, stool tomato after heating, can not only protect the human cardiovascular, prevent blood viscosity and blood travel coarse suppositories, but also avoid limb removal because of its large amount of gum, persimmon phenol and soluble astringent ingredients, in the human bone and acidic substances play a chemical role, resulting in stomach discomfort.

It turned out that I was going to make tofu fish head soup, and I found that I didn't buy tofu after frying the fish, what should I do, just eat Lujing fish soup seems to be something less, look at a few tomatoes in the refrigerator, and remember that my friend said when chatting with tomatoes to cook chicken soup, it should be good to cook fish soup, try it, hehehe, it tastes very good, is this an unexpected gain.

Ingredients: A large fish head.

Tomatoes are two small and one is large.

Tomato version of the preparation of fish head soup.

Fry the fish in a pan and dice the tomatoes while frying the fish and set aside.

Take another pot, put oil, dismantle or carefully diced tomatoes, add a little sugar and fry for 2 or 3 minutes, pour in a spoonful of water (my fish is big, put more water) Bring to a boil, put a tablespoon of chicken fat or lard, put in the fish head that has been fried and beaten, add cooking wine, ginger slices to boil, turn to low heat and cook until the soup turns white (because the tomato soup is a little reddish), add salt before cooking. Chopped green onions can be put or not.

Tips: 1. Stir-fry the tomatoes with some sugar, which can neutralize the green smell of the tomatoes and have a better taste.

2. Add some animal fat to boil fish soup to make the soup smoother, delicious, and less fishy.

3. When boiling fish, do not flip the fish, and turn it over and over.

Materials. 1 fat fish head, 1 kg of winter melon, 2 green onions, 1 piece of ginger, appropriate amount of pepper, appropriate amount of salt.

Steps: Remove the gills of the fat fish's head and wash it.

Cut the winter melon into thin slices and set aside.

Heat oil in a pan and fry the fish head for 2 minutes.

Turn over and cook for another 2 minutes.

Heat boiling water and cook over high heat for 20 minutes.

When the soup turns white, use a spoon to skim off the foam.

Add the winter melon and cook for another 5 minutes.

Stir in salt and pepper and sprinkle with chopped green onions.

Tips: 1. The water in which the fish head is boiled must be freshly boiled.

2. When boiling fish soup, it must be a high fire to produce white juice.

Ingredients. Pork bones 200 grams.

500 grams of silver carp head.

Winter melon 650 grams.

Cooking wine 1 teaspoon.

Ginger 8 grams.

10 grams of garlic.

Pepper 5 grams.

Lard to taste.

Salt to taste. Steps:

To prepare the ingredients, the pork bones are processed at the boss who sells meat, the head of the silver carp is cleaned, the fish head is chopped from the middle with a chopping knife, and the minced fish head is marinated for about 15 minutes with salt and cooking wine [I bought the silver carp in the big river, and you can use grass carp head, pike fish head, etc.].

Bring the water to a boil and blanch the pork bones.

Add enough water at one time in a casserole, rinse the blanched pork bones with warm water, put them in the casserole, boil them over high heat, boil them for about an hour on medium heat, pat the garlic loose, slice the ginger, scrape the skin of the winter melon, wash it and cut it into cubes.

Heat an iron pot and stir-fry it with lard, ginger and garlic.

Fry on both sides of the marinated fish head over medium heat [the water in the marinated fish should be discarded].

Shovel the fried fish into the casserole where the pork bones are boiled and cook on high heat for 25 minutes.

After cooking for about 25 minutes, the soup is white, and cook on medium heat for about 30 minutes.

To boil all the nutrients in the fish head, filter all the boiled fish head soup with a sieve to avoid fish bones, [the filtered fish head residue is not needed].

Put the strained fish soup in a separate container, and you can eat noodles, make rice noodles, and so on.

Leave half of the fish soup in the casserole, leave the pork bones in the casserole and boil, pour in the chopped winter melon pieces, and cook the winter melon over medium heat until the winter melon is cooked thoroughly.

After the winter melon is fully cooked, turn off the heat.

Finally, a bowl of delicious soup is presented in front of you.

Tips: The fish soup boiled in this way is fresh, and the filtered soup has no fish bones, it is very safe to drink, the elderly and children can drink it, and the filtered fish head residue is not needed

Yes, fish head has high nutritional value and clears fire, while winter melon is also heat-clearing and phlegm-clearing.

Tomato fish head soup as the name suggests is that Wumin uses fish head and tomato as the main ingredient, plus an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of cooking wine, and an appropriate amount of ginger slices.

Tomato boiled fish head soup.

Ingredients: Ingredients. 1 fish head, 150g of tomatoes, 100g of tofu or Chinese cabbage. Appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion.

Steps:1.Clean the fish head.

2.Wash the tomatoes and cut into slices.

3.Put an appropriate amount of water in the pot and boil the fish head and ginger slices together in the water.

4.Cook for 30 minutes until the soup is a little whitish, add the tomatoes and continue to cook for 10 minutes.

5.Add tofu or Chinese cabbage and cook for a while.

6.Season with salt and oil and remove from heat.

Yes, I've eaten this fish once before.

Ingredient breakdown. Ingredients.

500g of winter melon

1 grass carp head.

Accessories. 2 slices of ginger.

Salt to taste. 1 tablespoon starch.

A pinch of chicken bouillon. Salty and umami taste.

Cooking process. Three quarters of an hour takes time.

Easy difficulty. Steps to prepare winter melon and fish head soup.

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Peel and cut the winter melon into cubes and two slices of ginger.

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The fish head is salted for half an hour, the time is less than half an hour, you can put a spoonful of thin starch and mix well, and it can be formed when it is fried. (Non-stick pan can be ignored).

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Put water in the soup pot, pour in the winter melon pieces, and let it cook slowly.

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Put oil in another wok, put the fish head in the pan and fry it.

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Fry until golden brown. <>

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Dip the fish head into the winter melon soup.

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Two more slices of ginger.

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Simmer over medium-low heat for 30 minutes until the soup is milky white. The fish head has been salted, and there is no need to put any more salt in the soup, so you can turn off the heat with some chicken essence.

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Finished product. The soup is fragrant and the winter melon is sweet and fresh, which is very suitable for drinking in summer.

Put a little oil in a pan and add a few slices of ginger.

Once the oil is hot, pour in the fish head. The head of the fish should be cleaned in advance, the gills should be cleaned, the scales should be cleaned, and the black membrane inside the meat should be removed.

Stir-fry the fish until the gelatinous texture comes out, then pour boiling water directly into the pot and tie the green onion into a knot and put it in.

After the water is boiling, use a spatula to remove the scum from the fish broth, cover and cook over medium-high heat for 15 minutes.

If there is foam to remove, pour in a few drops of cooking wine to remove the smell.

Add a few drops of white vinegar to remove the fish, but don't put too much, otherwise you will have to drink vinegar soup.

When the soup has been cooked on the previous heat for 25 minutes, you can add the sliced winter melon. Winter melon slices can be peeled or unpeeled.

Cook for about another minute and the soup will be fine.

Cooking tips for stewed winter melon with fish head.

1.When cooking fish heads, it is also important to note that undercooked fish heads should not be eaten. The fish head is generally cut in half to be cooked, and the fish head should be cut into a few small parts when the fish head is extra-large, and then various cooking methods such as fish head soup, fish head hot pot, braised fish head, etc., in short, it must be cooked thoroughly before it can be eaten.

2.The head of the fish should be cleaned, especially the gills, where the fishy smell is all there.

3.Cook the fish head on high heat for more than 15 minutes before the soup becomes thick and white.

4.The water in which the fish is boiled must be boiled, preferably freshly boiled. So as soon as you pour it on the head of the fish, the soup is tumbling.

5.Regarding the ingredients of vegetables, winter melon is a good choice to relieve the heat, so I use winter melon, in fact, different seasons have completely different materials to choose.

6.You can also put some lard in the soup, which is also easy to white, but I think it is better to be lighter in summer.

The fish head with tomato soup is very nutritious and has a rich taste.

As the name suggests, tomato and fish head soup is made by using fish head and tomato as the main ingredients, adding an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of coriander, and an appropriate amount of ginger. It is very good for clearing and softening blood vessels, reducing blood lipids, strengthening the brain, and delaying aging.

Main ingredients: carp head: taste salty umami, seasoning: salt. 1 carp head, 250 grams of tomato, ginger, green onion, garlic, refined salt, monosodium glutamate, cooking wine, pepper, fresh soup, salad oil.

Method: 1. Wash the head of the fish, cut it in half, wash the crucian carp, and remove the black membrane in the abdomen of the fish.

2. Cut the tomato into small pieces; Ginger, green onions, and garlic are all broken. Pour in water and bring to a boil over high heat.

3. Put the pot on the fire, heat the salad oil, add ginger, onion and garlic to stir-fry, then mix with fresh soup, beat off the residue when boiling, then put in the fish head, add cooking wine, pepper, etc., boil for about 5 minutes, add tomatoes, add refined salt and monosodium glutamate, continue to boil for about 5 minutes, and put it on the plate.

It is very comfortable to drink some soup in hot weather, I like to cook fish head soup, add some tomatoes, sour, more appetizing, tomatoes are eaten after heating, which can not only protect the human cardiovascular, prevent blood viscosity and thrombosis, but also avoid because of its large amount of colloid, persimmon phenol and soluble astringent ingredients, etc., in the human bone and acidic substances play a chemical role, resulting in stomach discomfort.