How to make soup with fish head, delicious and nutritious

Fish head soup is commonly fried with fathead fish head (bighead carp head) until slightly yellow, add ginger and water to cook until the soup is milky white, add radish, oyster mushroom, enoki mushroom, tofu and other materials to cook, add seasonings, and finally add green onions and a small amount of chopped coriander. Oh.

Materials:

1 head fish, appropriate amount of ginger, appropriate amount of garlic, 2 green onions, 15 ml of oil, half a spoon of salt, half a spoon of black pepper, hot water, appropriate amount of wolfberry, 5 jujubes.

Method Steps:1. Split the fish head.

2. Slice the garlic and shred the ginger.

3. Rub the bottom of the pot with ginger slices in a hot pan, so that the oil will not fly when frying the fish.

4. Pour an appropriate amount of cooking oil into a hot pan and sprinkle some salt in the oil.

5. On low heat, fry the fish head on both sides to bring out the fragrance.

6. Add the chopped garlic slices and ginger shreds. Pour boiling water and cook over high heat.

7. Boil the fish head, pour it into a hot stuffy pot, add wolfberry and red dates and stew.

8. During the period, cut the coriander into sections and cut the shallots into sections for later use.

9. Simmer for about 25 minutes, finally put salt to taste, add coriander, shallots and black pepper.

Fish heads are highly nutritious, tasty, and rich in essential lecithin and unsaturated fatty acids. It helps to enhance male sexual function, and is good for lowering blood lipids, strengthening the brain and delaying aging. There are many methods, such as Shawo fish head, Shawo pepper sauce fish head pot, pot fish head cloud pot and so on.

One fish head, chopped pepper and pickled pepper, garlic, ginger, tempeh, coriander, light soy sauce, sugar, chicken essence, cooking wine, salt to taste.

1.Clean up the fish head, evenly smear with salt, drizzle with cooking wine, and marinate for about 10 minutes.

2.Chop garlic, ginger, tempeh, pickled pepper and stir-fry in oil until fragrant.

3.Mix light soy sauce, umami juice, sugar, and chicken essence into a sauce, pour it on a fish plate, and then spread it with stir-fried garlic and chopped pepper.

4.After the water boils, steam on high heat for 8 minutes, and sprinkle coriander on the pot.

Fish head, salt, cooking wine, ginger, garlic, green onion, tempeh, oil, chopped pepper, chicken powder.

1.Clean up the fish head, split it into two from the middle of the fish lip and connect the back, evenly touch a small amount of salt and cooking wine, and marinate for about 10 minutes.

2.Finely chop ginger and garlic, and cut green onion into small rings; Soak the tempeh in water, wash it slightly, then drain and set aside.

3.Add a small amount of oil to the wok on the heat, stir-fry the ginger and garlic until fragrant, add the tempeh and stir-fry until fragrant.

4.Mix 3-4 tablespoons of chopped pepper into it, then add a little chicken powder to make it fresh, and mix well.

5.Add a little green onion and ginger slices to the bottom of the plate, put in the fish head, and spread the mixed chopped pepper on the surface of the fish head.

6.Add water to the steamer and bring to a boil, put in the chopped pepper fish head, and steam over high heat for 10 minutes; After removing from the pot, sprinkle with chopped chives, drizzle with an appropriate amount of steamed fish soy sauce, and finally boil 1 tablespoon of hot oil and pour it on top.

1000 grams of silver carp head, 3 grams of salt, 10 grams of green onion, 10 grams of ginger, 3 tablespoons chopped pepper, 4 tablespoons of steamed fish soy sauce, 4 tablespoons of vegetable oil.

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1.After the fat fish head is processed, drain the water, sprinkle an appropriate amount of salt on the thick part of the meat, and add some shredded ginger to marinate for 20 minutes.

2.Place the fish head on a plate, spread the chopped pepper evenly on top of the fish head, and add some ginger slices and green onions.

3.Add water to the steamer and bring to a boil, put the fish head into the steamer, continue to steam on high heat for 15-20 minutes, do not rush to open the lid after turning off the heat, put the fish in the pot and steam for 6 minutes.

4.After the fish head is served, remove the ginger slices and green onion pieces from the chopped pepper, and discard the soup on the plate. Add some chopped green onions and finely shredded ginger, and drizzle with steamed fish soy sauce.

5.Restart the pan, pour the oil and cook until it smokes slightly, then pour the hot oil over the fish head.

Ingredients: 1 silver carp head.

Excipients: 50 grams of wild pepper, 50 grams of chopped pepper, appropriate amount of garlic, 1 tablespoon of seasoning salt, 1 tablespoon of cooking wine.

Steps: 1. Cut the fish head in half, wash it and put it in a container with salt, pour in cooking wine and marinate for 30 minutes.

2. Heat oil in a pot until it is hot for 7 minutes, and stir-fry the garlic until fragrant.

3. Pour in wild pepper and chopped pepper, and add a small amount of water.

4. Boil until the moisture is reduced and the chili oil comes out.

5. Spread the marinated fish head in half, place it on a steaming plate, and pour the boiled chopped pepper sauce.

6. Put it in the steamer, start the steaming mode, and steam for 10 minutes.

7. After steaming, it can be eaten.

Ingredients] silver carp head, fish bones, cooking oil, ginger, cooking wine, sugar, shallots, sesame oil, pepper, salt.

1. First prepare two silver carp heads, an appropriate amount of fish bones, two shallots, and then prepare an appropriate amount of cooking oil, ginger, cooking wine, sugar, sesame oil, pepper, and edible salt. After all the ingredients and seasonings mentioned above are ready, let's start cooking this milky, non-fishy, nutritious and delicious fish head soup.

2. Clean the prepared fish head and fish bones, then take out the fish head and chop the fish head in half with a knife, do not chop them in the middle, connect them, and then continue to put them in clean water to clean the fish bones and clean them again, take them out to control the moisture after cleaning, and then put them in a large bowl for later use.

3. After cooking oil and adding cooking oil, let's use a shovel to make a circle of oil, and then put the fish head in it to fry it, first fry one side, then turn it over, and wait until both sides are fried, let's take out the fish head. Add an appropriate amount of cooking oil to the pot, put the fish bones in and fry them again, and use a spatula to stir them to heat the fish bones evenly. Then put in a few slices of fish and ginger slices cut in advance, then put the fish head in it, and add an appropriate amount of cooking wine to remove the fish.

4. Then add an appropriate amount of boiling water, boil the soup in the pot over high heat, after the soup in the pot boils, we use a spoon to skim off the foam inside, then add a spoonful of sugar to improve the freshness, turn the high heat to low heat and simmer for about 10 minutes.

5. Prepared shallots, let's pick it clean, then clean it, control the moisture, let's put it on the board and cut it into chopped green onions, put it in a large bowl after cutting, and then add an appropriate amount of sesame oil and pepper to the bowl. Now that the fish soup we cook has become very thick and white, add a little salt to the fish soup, and then turn off the heat and remove from the pot.

6. Scoop out the fish soup first, put it in the pepper and sesame oil, wash away the pepper and sesame oil, and then stir it with a spoon, after stirring evenly, let's put the fish head and fish bones in it, and then scoop all the soup into the bowl, and a very delicious fish head soup is ready.

How to stew fish head soup deliciously? I think that if you stew fish head, it is best to stew fish head. Fish head stewed. You can put some tofu in it. Small rape, put a little cilantro when it comes out of the pot. The taste will be very delicious.

When stewing the fish head, you can first heat the fish head in a pan with cold oil, fry it first, and then put in boiling water, so that the stewed fish soup is white, and it is particularly delicious, not the kind of clear soup with little water.

The fish head stew must be stewed over low heat, and cold water should be added when adding water, so that the stewed soup is whiter and delicious.

You can fry it first, then put green onions, ginger and garlic, stir-fry the fragrance and put water, boil for an hour, and the soup will become milky white.

Set aside the cleaned fish heads to dry. Then add a little lard to the pot, and use lard to boil the fish head soup will be extra delicious. After melting, the pig's head is cold to 3 percent hot, put the fish head in it, and fry the fish head with low oil temperature, so that the fish head will not stick to the pan.

When frying the fish head, don't be diligent in turning it, turn the iron pan directly to let the fish head heat evenly. Frying the fish head is one of the key steps to make the fish head soup thick and white. Fry the bottom until golden brown and turn it over, or fry it in a rotating pan for 30 seconds.

Then add an appropriate amount of boiling water, stew the fish head must use boiling water, and add enough water at one time, and no more water can be added in the middle. In this way, the soup will not be fishy, and it will be milky white. Add two green onions and some ginger to remove the smell.

If you have a casserole at home, you can fry the fish head first and then pour it into the casserole to stew, and the soup stewed in the casserole is a little better than that of an ordinary pot. Then stew over high heat, that is, keep the pot boiling, so that you can stew a fragrant and white fish head soup. Cover and simmer for 5 minutes.

The reason why the fish head soup becomes thick and white is not because of the addition of anything, but because of the emulsification of fat. The same goes for crucian carp soup and mutton soup, after the fat is emulsified at a certain high temperature, the soup will turn milky white, so this is why the fish head should be fried first and then stewed with boiling water over higher heat.

Herring head lettuce and white mushrooms make soup.

Materials:Herring head a.

White mushroom 1/2 root.

Lettuce A small handful.

White pepper to taste.

A handful of green onions. Ginger piece.

Light soy sauce to taste.

1 tablespoon of rice wine.

1 green onion.

Steps. 1. Wash the fish head, add light soy sauce, rice wine, white pepper, green onions, green onion and ginger, stir well, marinate for 10-20 minutes, and then you can prepare side dishes for Tanxinkai.

2. Prepare peppercorns, chili peppers, green onions, etc., and add fish head soup, and the taste can be increased according to your liking.

3. Heat the fish head in the oil, fry until golden on both sides, then add boiling water, and cover the fish head (after the fish head is marinated, you can use kitchen paper to absorb the water dry, so that the oil will not splash when you put it in the pot).

5. Then add white mushrooms and lettuce slices, kelp is bought before and don't want to waste, add or not, after the water boils, turn to medium-low heat for 10 minutes.

6. Before leaving the pot, you can look at your personal taste and sprinkle some pepper and chopped green onions.

Nutritional benefits of fish heads.

1.Protein supplementation.

Fish is rich in protein, and the amount and ratio of essential amino acids contained in it are the most suitable for human needs, so it is a good protein intake for humans**.

2.Prevention of cardiovascular and cerebrovascular diseases.

The fat content in fish meat is less, and it is mostly composed of unsaturated fatty acids, and the absorption rate of the human body can reach 95 Tanson, which has the effect of reducing cholesterol and preventing cardiovascular and cerebrovascular diseases.

1. Fish head tofu soup: fish head and tofu are very rich in protein, and the amino acid types of the two have complementary effects.

2. Gastrodia fish head soup: Gastrodia has a sweet taste, which has the effect of calming the liver and quenching wind and antispasmodic, and can be used for headache and dizziness; Fish head is rich in lecithin, which also plays a very important role in brain development and health, and eating the two together can effectively relieve headache and dizziness.

3. It is recommended to use bighead carp for soup.

Bighead carp is commonly known as fathead fish, which is sweet and warm. The bighead carp is characterized by its large head, so it contains more meat than other fish heads. Moreover, it has the effect of nourishing yin and nourishing blood, replenishing deficiency and warming the stomach, dispelling cold and relieving asthma, and can be eaten in moderation for people with weak spleen and stomach, phlegm and cough, and physical deficiency and cold, and long-term insistence on eating can play a role in improving physical fitness to a certain extent.

In fact, there are several things that must be paid attention to when making fish soup.

First: When making fish soup, it is best to put the whole fish in the pot, because this largely determines the taste of the fish soupSecond: the fishy line of the fish must be removed.

Third: Be sure to use boiling water to make fish soup.

Fourth: To make fish soup, be sure to fry it until golden brown before pouring water.

Crucian carp is rich in nutrients, and has the miraculous effect of beauty and beauty, crucian carp soup can maximize the nutritional effect of crucian carp, is a rare nourishing product! Today, I will introduce you to several methods of crucian carp soup to ensure that the crucian carp soup made is nutritious and delicious!

The first approach.

Ingredients: crucian carp, green onion, ginger, coriander, salt, monosodium glutamate.

How to make it:

1. Clean the crucian carp and chop the coriander for later use.

2. Heat the oil from the pressure cooker, and boil the green onion and ginger.

3. Fry the fish in a pan until golden brown on both sides.

4. Pour in boiling water and add an appropriate amount of salt.

5. When the soup is milky white, add coriander, add an appropriate amount of monosodium glutamate, sesame oil 6, and the delicious crucian carp soup is ready.

The second approach.

Ingredients: crucian carp, tofu, ginger, green onion, oil.

How to make it:

1. Clean up the crucian carp and set aside.

2. Heat the oil in the pot until it is hot, add the shredded green onion and stir-fry until fragrant 3. Put the crucian carp into the pot and fry it until golden brown on both sides.

4. Add an appropriate amount of water to the pot, add an appropriate amount of salt, and add an appropriate amount of sugar5. Add tofu to the pot for about seven or eight minutes and continue to cook.

6. When the fish soup turns milky white, add an appropriate amount of chopped green onion and it can be cooked.

Food: 400 grams of herring in the middle area, 200 grams of raw pork, 1 egg white, 25 grams of bamboo shoots, 25 grams of oyster mushrooms, 15 grams of bean sprouts, 5 grams of salt, chicken essence, 50 grams of rice wine, green onion juice, ginger water, 10 grams of lard, 5 grams of dried ginger powder, 100 grams of fragrant grains.

Method 1: Clean the herring, cut it into a lattice, put it in a bowl, add a small amount of salt and stir, marinate for 30 minutes, then dilute the lees with rice wine, pour it into the fried small fish and stir, marinate for 2 hours for later use.

2. Cut the bamboo shoots into slices; Oyster mushrooms are removed and cleaned; Chop the raw pork with minced meat, put it in a bowl, add salt, chicken essence, green onion juice, ginger water, egg white and stir to stir vigorously, then add dry ginger powder and stir for later use.

3. Put the casserole on the fire, add moderate water, clean the fried small fish, put it into the pot with bamboo shoots and oyster mushrooms, add salt and chicken essence, and after boiling, serve the pot to the heat.

4. Make the mixed pork puree into pork balls, put it in the pot and simmer for 5 minutes, remove the white foam, add the bean sprouts and blanch them, pour in the lard, and then take them out of the pot.