Braised fish head and fish head tofu soup, braised fish head stewed with tofu

Braised fish head in Qiandao Lake.

Ingredients: Fish head.

Excipients: red bell pepper, green onion, ginger.

Seasoning: salt, chicken essence, sugar, shochu, hot sauce.

Cooking method: 1. Take a container, wash the fish head and put it in, add ginger slices, green onions, shochu, salt, chicken essence and marinate for 10-20 minutes, and cut the red bell pepper into shreds for later use

2. Pour in an appropriate amount of oil on the pot and light the fire, put the fish head and fry it on both sides when the oil temperature is hot, take it out, put it in the original pot, put in the green onion and ginger and stir-fry, add spicy sauce, chicken essence, sugar, pour in an appropriate amount of boiling water, boil and then put the fish head on medium heat and simmer for 10-15 minutes

3. After stewing, take out the fish head first, add soju and water starch to the soup to thicken, pour it on the fish out of the pot, and then sprinkle with chopped green onions and shredded red bell peppers.

Characteristics: The soup is milky white and the meat is tender.

Fish head tofu soup.

Ingredients: 2 boxes of soft tofu, 1 fresh silver carp head (600 grams), 75 grams of winter bamboo shoots in Shuifa, 1 teaspoon (5 ml) of rice wine, 1 teaspoon (5 ml) of vinegar, 2 slices of ginger, 2 green onions, 1 2 teaspoons (3 grams) of sugar, 1 teaspoon (5 grams) of pepper, a little coriander, 500 ml of stock or water, 1 tablespoon of oil (15 ml).

Method: 1. Wash the fish head, split it from the middle, chop it into several large pieces, and dip it in a kitchen paper towel to remove the water.

2. Cut the tofu into thick slices, wash the bamboo shoots and ginger and slice them.

3. Heat a wok over high heat, heat the oil, fry the fish head pieces in the pan for 3 minutes, add soup (or water) after the surface is slightly browned, and bring to a boil over high heat.

4. After the water boils, add vinegar and rice wine, add green onions, ginger slices and bamboo shoots after boiling, cover the pot and simmer for 20 minutes.

5. When the soup is milky white, add salt and sugar, skim in white pepper and coriander.

It should be the same.

The same. It is best to have a tarpon head (in some places it is called fathead fish).

There is a common good dish in Jiangsu cuisine,—— stewed tofu with fish head, which is made with white soup. The fragrance is overflowing, the soup is as white as fresh milk, the tofu is tender and tender, the fish is fatty and glutinous, and it tastes not greasy or greasy. Suitable all year round.

Because of local differences, my family likes the taste of braised fish, so we made braised fish head stewed tofu. Paired with tofu and fish, it has a complementary nutritional effect. Tofu is a good product with the same origin as medicine and food.

It has a variety of functions such as long-lasting, beauty, bone marrow, strengthening tendons and replenishing deficiency. However, the content of methionine in tofu is low, while the content of this amino acid in fish is very abundant, but relatively less than phenylalanine, while the content in tofu is higher. In this way, when the two are eaten together, they can complement each other and improve the nutritional value.

Tofu contains a lot of calcium, and fish contains vitamin D, and the two can be eaten together. With the help of vitamin D in fish, the linkage effect of nutrients can be exerted, so that the absorption rate of calcium can be increased several times. Therefore, it is especially suitable for middle-aged and elderly people, teenagers, and pregnant women.

Condiments. North tofu (300 grams) fat head fish head (700 grams) condiment. Cooking wine (removed), salt (3g), sugar (10g), soy sauce (removed), vinegar (removed), star anise (5g), green onion, ginger, garlic (to taste), oil (to taste).

Cooking utensils. Deep fryer.

One. Wash the head of the fish and cut it in the middle.

Cut the tofu into cubes and set aside.

Three. Put oil in the pan and put the tofu cubes in it.

Four. Fry until golden brown and remove.

Five. Add the fish head and stir-fry.

Six. Push the fish head aside and sauté the chives, ginger, garlic and star anise.

Seven. Cook cooking wine, add soy sauce, vinegar, and sugar.

Eight. Add boiling water and drain the boiling beam.

Nine. Add the fried tofu and simmer over medium heat for 20 minutes. Add salt and chicken essence to taste.

Tips: Tofu should be fried, but not broken. You need to drink more soup, and it's not bad to make cakes.

This site will share with you the method of braised fish head stewed tofu. How to make braised fish head tofu, the time it takes, and the seasoning matching, have you learned it? We will teach you how to make braised fish head stewed tofu with our hands.

You can make braised fish head stewed tofu, which is nutritious and delicious. Hurry up and make you and your family a delicious meal. We look forward to sharing the results of the fish head stew and tofu recipe.

Fat fish head is also called Zhijing silver carp head, its size is larger, the fish head meat is delicate, the taste is delicious, rich in protein, fat, calcium, phosphorus, iron, vitamin B1, lecithin and other nutrients, often eaten has the effect of beauty and beauty, improve the immunity of laughter, etc., and its edible essence part is also in the fish head, is the fish head tofu soup preferred fish.

Tender tofu is easy to cook and cook, and the internal tissue will be honeycomb after cooking, which can quickly absorb the flavor, so it is recommended to make fish head tofu soup and choose tender tofu. Old tofu is well formed and is not easy to break, but it is not easy to taste.

Fish head tofu soup.

Ingredients: 400g of tough tofu

Excipients: 50g shredded meat and 50g shredded shiitake mushrooms

Seasoning: soy sauce 3g, June fresh soy sauce 10g, Maggi fresh soy sauce 3g, salt sugar 6g, chicken essence 2g, a little chopped green onion, a little water starch.

Steps:1Tough tofu cut into slices 5 cm long and 1 cm thick. Shredded meat is starched and set aside;

2.Pour oil into the pan, the oil temperature is 6%, add the tofu slices, and fry until golden on both sides, or fry in a non-stick pan until golden brown on both sides;

3.Leave the bottom oil in the pot, add the chopped green onion and stir-fry until fragrant, add shredded meat and shredded shiitake mushrooms and stir-cook, add 150g of water, add seasonings (3g of dark soy sauce, 10g of June fresh soy sauce, 3g of Maggi fresh soy sauce, 6g of salt and sugar, 2g of chicken essence), and simmer over low heat for 5 minutes after boiling;

4.Thicken with water starch, remove from the pan and serve on a plate, and sprinkle with chopped green onions.

Fish head tofu soup.

Ingredients: Yuyan this head, tofu, oyster mushrooms, ginger, garlic, green onions, pickled peppers.

Sauce: oil, salt.

Steps:1Stir-fry the ginger and garlic, add the fish head and fry it, add a spoonful of oil, add a large bowl of water and bring to a boil.

2.Add oyster mushrooms and cook for 5 minutes, add tofu, add pickled pepper and millet spicy and cook for 2-3 minutes, add an appropriate amount of salt, stir and stir, grill only sprinkle with chopped green onions, and serve a bowl of super fresh.

The choice of the head of the fish. The first thing to do is to choose a fresh bighead carp head or silver carp head. Because these two kinds of fish head fish meat are more fleshy and thicker.

If you really don't have these two kinds of fish heads, you can also choose the fish head of a large fish of more than 5 catties, such as grass carp head, before going into the pot, smear with a little soy sauce, put it in a hot lard pot and fry it for about 3 minutes, and when the fish head is yellow, pour it into a colander and drain the oil. Heat the wok back to the heat, add the scallion oil, the oil that has been boiled with a little lard and green onions, the pork slices, and then the fish head, first the fish head. This is particular, not to say that you can buy it at the fish market, but mainly to see what kind of fish.

This "what fish" refers not only to the species, but also to the head of the bighead carp (bighead carp). It refers to bighead carp that grows naturally in first-class waters.

Break the head of the fish from the top, scrape the scales off, connect the fins, remove the gills, especially the gill root connection must be removed, otherwise the cooked fish soup will have a fishy smell. Wash it with water and put it in a basin, add ten grams of salt, five grams of white wine to grasp and knead the meat of the fish head after five minutes of pickling, it is good for brain development, the fish head contains unsaturated fatty acids and other substances, and the tofu contains a lot of protein, which has the effect of replenishing qi and invigorating qi, clearing heat and moistening dryness. Often eat fish head tofu soup, strengthen the brain and warm the stomach, heat dissipation and quench thirst fish head generally we choose fathead fish, or silver carp or silver carp, cut in half after buying, there is a layer of black film on the fish head, be sure to tear it off and clean it, so that the fishy smell will be reduced a lot, and the fish head is cleaned and salted with green onion and ginger cooking wine for 15 minutes.

<> the first step, prepare the ingredients; Ingredients: about 1kg of fish head fish, 300 grams of water tofu (tender); Ingredients: a small handful of chopped green onions, cooking wine, appropriate amount of coriander, and a piece of ginger.

The delicious fish head tofu soup is rich in nutrients, such as protein, unsaturated fatty acids, lecithin, calcium, etc., especially after a long time of boiling, the nutrients will seep into the soup, whether it is for children or the elderly.

The fish head can be stewed in soup, or it can be made into spicy fish head, which can be stewed with other things, and the fish head tofu soup should be boiled with water in the pot first, then the tofu is added to the tender white state, and then the fish head is added, and salt and pepper are added to taste.

The most classic way to chop the fish head is to chop the pepper fish head, and the specific method is to marinate the fish head and then put it into the chopped pepper and then steam it in the pot. The method of fish head tofu soup is to fry the fish head until golden brown on both sides, then add boiling water, and then put the tofu after the soup turns white.

How to eat fish head: Dongting fish head king, smart fat fish head, Sichuan sauce baked fish head, Panyang Lake fish head tofu pot, Puning tofu boiled fish head, abalone sauce baked fish head, Thai curry fish head. Heat the lard in the pot, fry the ginger, garlic, pepper, star anise, put in the fish head and a small amount of salt to fry the yellow, add boiling water to the pot, add enough at one time, add tofu, some cooking wine and vinegar after the water boils, and then stew until the soup is white, and finally add some pepper, green onion and coriander.

Fish can be steamed, boiled, boiled soup is OK, fish head tofu soup can do this, first put oil in the pot, after putting oil, put the fish head in, fry until both sides are golden ** yellow, you put a little more water and put some water after the water boils you can put down the tofu, the tofu must be put last, wait for the water to boil before putting it, otherwise the tofu will be boiled old and will be boiled, which will affect the taste, and then you can add the seasoning you like to eat.