How do you eat the head of salmon? How to make salmon head delicious

Salmon head tofu soup.

1.Wash the fish head, drain and set aside. 2.Wash the shiitake mushrooms and butterfly seedlings, and cut the tofu into small pieces for later use.

3.Heat the oil in the pan, stir-fry the ginger slices, put the fish head into the pot, pour in a small amount of cooking wine, cover the pot and simmer for a while.

4.Fry until lightly browned on both sides.

5.Pour in an appropriate amount of boiling water, cover the pot with a lid and cook for 5 minutes. 6.

Add the tofu and simmer for another 10 minutes. 7.Add shiitake mushrooms and cook for 2 minutes, then put in the butterfly seedlings, sprinkle in an appropriate amount of salt, pepper, and chicken essence.

Salmon head clay with jelly sauce.

Material. Salmon head, soy sauce, pepper, salt, wine, flour, garlic, ginger, chili, sauce.

How to make a salmon head pot with jelly sauce.

1.Cut the salmon head into cubes and marinate lightly with soy sauce, pepper, salt and wine.

2.Coat in flour and fry in a pan.

3.Sauté garlic, ginger and chili peppers.

4.Finally, add the fried salmon head, drizzle with sauce and sprinkle with wine.

Stir-fry the salmon head.

Material. Salmon head, salt, cornstarch, oil.

How to fry the salmon head.

1.Cut the salmon head into small pieces and marinate it with an appropriate amount of salt and cooking wine.

2.Pat on the cornstarch.

3.Remove the oil from the pan and fry the fish head in the pan over medium heat until golden brown on both sides.

4.Come on. Baked salmon head with three shallots.

Material. 1 salmon head, 1 Beijing onion, some shallots, half an onion, and some garlic.

How to make baked salmon head with shallots.

1. Chop the salmon head and season it with a little chicken essence, salt, sugar, pepper, and a little cornstarch;

2. Put 3 5 teaspoons of oil in the clay pot (depending on the size of the clay pot), heat it up, add the Beijing onion segments, shallots, onions and garlic to stir-fry until fragrant, spread the fish heads, try not to stack them together, spread the fish heads one by one, cover the lid and bake for 10 minutes, and you're done!

Salmon head in a stewed pot with radish and tofu.

Material. Half a white radish, 1 piece of soft tofu, 1 salmon head, 1 shiitake mushroom, 4 coriander, 4 slices of ginger, 1 green onion, salt and pepper.

How to cook salmon head with radish and tofu.

1. Wash the mushrooms and coriander, and set aside the tofu;

2. Wash and drain the fish head and set aside;

3. Heat the pot and put oil, add green onions and ginger to the fragrant, put in the fish head and fry it on both sides to fry slightly yellow, pour boiling water over high heat and turn to low heat and simmer for 30 minutes, then put in radish, tofu and mushrooms and stew together for 15 minutes, add salt and pepper to taste, turn off the heat, and put in coriander.

You can only cook the soup, put some cooking wine, a small amount of salt, ginger and garlic and other condiments, and drop a few drops of mustard oil, the taste is still relatively fresh. It can also be used for shabu-shabu squid whiskers, seafood balls, etc.

Cooking soup, but I saw it fried at a sushi restaurant last time, so I don't know how to figure it out.

Salmon heads made in the following way are delicious:Ingredients: 1 salmon head.

Seasoning: 5-6 cloves of garlic, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, cooking wine.

1 tablespoon, sugar.

2 scoops. 1. Prepare the ingredients.

2. Chop the fish head into small pieces, clean it and add 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, and a little cornstarch.

3. Mix evenly and marinate for 30 minutes.

4. Crush the garlic and pour oil into the pot. Add the garlic.

5. Fry the garlic until golden brown and add the fish head.

6. After the fish head is stir-fried until the surface changes color, pour it into the casserole and add water. Simmer over medium-low heat until the ingredients are ripe.

7. Serve on a plate.

【Salmon head tofu soup is extremely delicious, nutritious and delicious】

Ingredients]: 1 salmon head, 1 large piece of soft tofu.

Ingredients]: 1 small piece of ginger, a little chopped green onion.

Seasoning]: cooking wine, salt, water, edible oil.

Start making

After the salmon head is purchased from the supermarket, we have to clean it, the fresh salmon head meat is bright red, especially beautiful, first we have to remove its gills, this part is not edible, the first time to eat the little partner must understand Oh, remember to remove it, after clearing, we clean it, rinse it with water several times, and then put the fish head on the cutting board and cut it into pieces.

Put the chopped fish pieces into a large bowl, sprinkle in a small spoon of salt and a small amount of cooking wine, we marinate it, the marinating time is about 5 to 10 minutes, the main purpose is to remove the smell.

We prepare a few ingredients for the fish soup, marinated fish pieces (drain all the water and control it for the next step of frying), soft tofu with a knife into small pieces, ginger peeled and sliced, and shallots chopped for later use.

Put an appropriate amount of cooking oil into the pot, you can put a little more, then preheat it for 1 minute, throw it into the salmon pieces and fry it a little, the frying time is about 3-4 minutes, the fish pieces just change color, the original bright red, will become light pink, this time is about the same, don't fry too much, the meat becomes old, this step is the same as crucian carp soup, but I feel that the salmon head meat is better fried than crucian carp, the time is shorter, this time is controlled by itself, the standard is that the fish can change color as soon as it changes.

After the fish pieces change color, throw in the ginger slices, pour in the water that has not been the fish pieces, because to make soup, this amount of water should be put a little more, you can look at the amount of fish to determine, put more water on the fish, and then pour in a little cooking wine, cover the pot, and boil over high heat.

After the soup boils, we open the lid of the pot and put in the tofu, we choose tender tofu when cooking the soup, and generally choose the old tofu when stir-frying, so we must pay special attention when cutting the tofu and the tofu, do not use too much force, and the action should be gentle to maintain the integrity of the tofu. We put the cut tofu cubes, gently put them on the spatula, and then slowly put them into the boiling fish soup, do not turn it after putting it in, the tofu will be coagulated and contracted when it encounters boiling water, and the tofu will not be easy to fall apart at this time. Then we cover the pot and simmer it for about 8-10 minutes over low heat, and it is almost ready to come out of the pot, yes, it must be a low heat, and the soup cooked over low heat will be sweet and delicious.

Salmon head pot with sand tea.

Ingredients: 1 pair of salmon head and body bones.

Ingredients: 1 green garlic (about 6cm long), 1 small black bean grab, 4-6 dried chilies.

Seasoning: sand tea sauce, cooking wine, light soy sauce.

Method 1: Remove the gills and scales of the salmon head, wash and cut into pieces. Add 3 tablespoons of cooking wine and 2 tablespoons of oyster sauce and marinate for half an hour.

2. Cut the garlic into strips.

3. After the oil in the pot is hot, add the lower half of the green garlic strips, add the black bean sauce and the broken dried chili peppers and stir-fry until fragrant.

4. Add a tablespoon of sand tea sauce, 1 tablespoon of cooking wine and light soy sauce, add a small bowl of water and bring to a boil and mix well with the sauce.

5. After pouring the sauce residue into the casserole, stir properly after adding the fish pieces to ensure that all the fish pieces have been hung with juice, cover and simmer over medium heat for 15 minutes.

6. Open the lid and sprinkle the green garlic strips, then cover and simmer for 30 seconds to remove from the pot.

Tip 1: If you don't like green garlic, you can replace it with shallots.

2. The amount of dried chili pepper can be adjusted according to personal pungency.

3. The use of tempeh and green garlic in step 6 is only to increase the aroma and can be omitted.

4. The sauce filter residue is only for appearance and convenience of eating, and can be omitted.

Eating fish heads helps your baby's brain development.

Fish, especially fish heads, are extremely rich in nutrients related to human brain function, such as lecithin, which is an important part of the human brain central neurotransmitter acetylcholine.

DHA (22-sahexaenoic acid) in fish head is an unsaturated fatty acid, commonly known as "brain**", which has a strong function of promoting brain cells, especially brain nerve conduction and synaptic growth and development.

The fetus acquires DHA from the mother's body from the beginning of development, so the mother's DHA content can affect the formation and development of the fetal brain. Feeding women who regularly eat fish, especially fish heads, will provide abundant substances for the development of the baby's brain and nervous system. School-age teenagers are the time to activate their brain cells, and eating more fish is beneficial.

In addition, there is an unsaturated fatty acid in the fish head, namely EPA (20 sagapentaenoic acid), which can clean and soften blood vessels, lower blood lipids, strengthen the brain, delay aging, and is very beneficial to people's health.

Salmon head casserole in a casserole.

Ingredient breakdown. 1 salmon head.

1 head of garlic, 1 onion, 4 pcs.

1 slice of green onions. 2 slices of ginger and 1 teaspoon of salt.

1 tablespoon of cooking wine.

3 tablespoons of cornstarch.

2 tablespoons of oyster sauce.

1 tablespoon of steamed fish soy sauce.

1 tablespoon of Haitian soy sauce.

1 tablespoon of sugar. 1 teaspoon ground black pepper.

Cooking oil to taste.

4 dried red peppers.

1 sprig of coriander. Salty flavor.

The firing process takes one hour.

Normal difficulty. How to make a casserole salmon head pot.

1. Clean the fish head with flowing water, remove the fish scales, gills and fins, cut the fish head into large pieces, put the processed salmon head in a basin, pour in a tablespoon of cooking wine, a teaspoon of salt, three tablespoons of cornstarch, an appropriate amount of shredded ginger, grasp it with your hands, and marinate for about 20 minutes;

2. When marinating the salmon head, peel all the garlic, cut two slices of ginger, cut a section of green onion, 1 4 small pieces of onion, wash and cut the coriander into sections, and set aside;

3. Adjust a sauce in advance: two tablespoons of oil, one tablespoon of steamed fish soy sauce, one tablespoon of Haitian soy sauce, one tablespoon of sugar, one teaspoon of black pepper, add an appropriate amount of water, and dilute it into a small bowl of light sauce;

4Put oil in the pot, put garlic cloves, onion pieces, green onion segments, ginger slices, and dried red pepper segments in cold oil and stir until fragrant, spread salmon heads on top, pour in the prepared sauce, press the casserole lid on top, turn to low heat after boiling on high heat, and simmer for 15-20 minutes;

5After simmering, open the lid, reduce the juice over high heat, put it into a casserole after removing from the pot, and sprinkle coriander on top.

Tip 1A salmon head is cut into six pieces, too small and easy to break, too big to taste, and not very good to plate.

2.The salmon head will overflow a lot of oil, so the oil must be less, and the oil should be put more slightly greasy.

3.Pay attention to the simmering period to avoid water loss.

The salmon head can be used to make fish head soup, and the taste is very delicious.

1.Divide the head of the fish in half, wash it, remove the gills, and do not break the fish. Blanch with salt boiling water with rice wine for 2 minutes, remove and wash 2

Brain-strengthening salmon head soup.

Put the fish head and tofu into the soup pot and bring to a boil over high heat with plenty of water.

3.Add ginger slices, two spoons of rice wine, and a small handful of wolfberries, and simmer over low heat for 1 and a half hours.

4.Season with salt and pepper before removing. Clean. Cut the tofu into 3 to 4 cm pieces.

2 2 Salmon Head Soup – How to Make It.

1.Ham, ginger washed, peeled and cut into large slices for later use, do not cut too small, but the thinner the better, the size can be put into the fish head shall prevail, the ham should be peeled off the black skin;

2.Gently cutting the fish head after cleaning it up is a crucial step to cut the fish head open, but be careful not to get the fish brain out.

noodles, cut the fish head and put in ham and ginger slices, a piece of ham, a slice of ginger, in the middle can be seasoned with a little salt and pepper according to personal taste;

3.After the oil pot boils, put the fish head into the pot and fry for about 5 minutes, add the pork rib soup and simmer for 15 minutes until the skin of the fish head is yellow, and the water in the pot should not cover the middle finger knuckle of the fish head;

4.Add the white radish and simmer for another 10 minutes;

5.Add the chopped cabbage slices and various seasonings and simmer for 10 minutes;

6.Add tofu skin and simmer for 5 minutes, add a little water starch, simmer for 5 minutes, sprinkle in chopped coriander, turn off the heat and simmer for 1 minute, then you can get out of the pot.

Salmon contains a lot of oil, and it is generally not used to cook these methods such as braised and boiled, including the fish head. If you are not afraid of greasy, the fish head can be boiled into soup. After a while, the water can remove some of the greasy, and adding sauerkraut can also remove the greasy.

The most common practice is frying and frying. Put it on a hot iron plate or frying pan, fry it directly until golden brown, add some seasonings, and it is best to match it with sauce. If you fry it, it will be fried until crispy, and it will be made into a boiled spicy fish head, which tastes great.

Are you eating, who are you?

【Ingredients】

Salmon head, green onion, ginger, garlic, dried chili, perilla, steamed fish soy sauce, light soy sauce, sugar, cooking wine, salt - start making] —

1. Chop the salmon head into relatively large pieces, pour an appropriate amount of oil into the pot, fry the dried chilies, green onions, ginger shreds, garlic slices, put the cut fish heads into the pot, and stir-fry.

2. Put the cleaned perilla in the pot, pour cooking wine, steamed fish soy sauce and a little light soy sauce, sugar and salt, stir evenly, cover the pot and simmer over medium-low heat for 10 minutes. Stir once in the middle to make the flavor more even. (Because no water is put in, the heat should be controlled, not too big, easy to paste the pot, not too small, not easy to simmer, medium heat or medium to medium heat to adjust according to their own fire).

3. Sprinkle chopped green onion before cooking, turn to high heat, stir-fry, and quickly remove from the heat.

A few days ago, while I was engaged in activities, I bought two salmon heads, and I just went to the supermarket to see duck blood, well, take it home, take a salmon head first, add red sour soup and cook a pot together, red and glamorous soup, sour with a hint of spicy, very appetizing, after eating fish head and duck blood, you can also continue to wash vegetables, what a beautiful thing

Ingredients: 460 grams of salmon head, 300 grams of duck blood.

Ingredients: 30 grams of parsley, 50 grams of red sour soup, 20 grams of garlic, 10 grams of ginger, 20ml of white wine, 2 grams of pepper, 5ml of mountain pepper oil, 4 grams of refined salt, 5ml of concentrated chicken juice, 2 chives, 40ml of cooking oil

1: Preparation of raw materials. (The salmon head is removed from the frozen layer in advance and thawed).

2) Clean the salmon head, cut it in half, add white wine and white pepper, spread evenly on both sides and marinate for 30 minutes.

3) Remove the duck blood from the packaging, add the pieces and soak them in light salt water for later use.

4: All kinds of ingredients to prepare. Parsley, chop the chives into sections, peel and pat the garlic, shred the ginger, and remove the required amount in the red and sour soup.

5) Fill a frying pan with cooking oil, sprinkle a little salt, and fry the fish head on 70% heat.

6) Fry until browned on both sides, set aside.

7) Put the casserole on the stove, add cooking oil, add garlic and ginger and stir-fry.

8: Stir-fry in red and sour soup after fragrant.

9) Stir-fry the sour flavor of the red sour soup and add the mountain pepper oil.

10: Add plenty of hot water.

11) Bring the fish head to a boil.

12) After cooking for about 15 minutes, add the duck blood.

13:5 minutes after adding refined salt to taste.

14) Add parsley and chives for another 5 minutes.

15) Add concentrated chicken juice to enhance umami.

16: Finally, cook for another 3 minutes, and then you can enjoy it off the fire.

Tips: 1: The fishy smell of salmon head is heavier than that in the hand, so it is better to use high liquor to remove the fishy smell. Of course, if you don't have it, you can use the bar directly.

2: Red sour soup is a specialty of Guizhou, the main raw materials are tomatoes and peppers, online shopping is more convenient, and the use is also very wide.

3: Remember to fry the fish head until fragrant before cooking.

4: If there is no mountain pepper oil, you can not add or add a little pepper oil.