Can I put steamed fish soy sauce in fish head soup?

No need to put it. Anyone who has tried the sweet and delicious fish head soup will immediately love this dish, why is that? This is mainly because of a fresh word. In fact, the fish head soup is so sweet, mainly because of his ingredient - rice fish.

Rice fish is the main material of fish head soup, compared with ordinary grass carp and other fish, its appearance is very ugly, although the appearance of rice fish is not very good-looking, but we can not make up for his appearance to deceive, in fact, his meat quality is very tender, the taste is very good, and his ** cheap, nutritious.

There are many ways to make rice fish, in addition to being braised or steamed, made into fish soup, he can not be pickled, this is also a simple method, that is, to smear salt on the body of the fish, you can eat it the next day, and the fish meat after pickling is more tender and textured. Of course, usually we will choose to use rice fish to make fish head soup, and below, we will introduce the method of fish head soup.

1. Wash the rice fish head, chop it into large pieces, put it on a plate and use green onions.

Marinate the ginger, garlic and Shao wine for a while to remove the smell.

2. Wash the cabbage and set aside.

3. Peel the shells, wash the bamboo shoots and cut them into thin slices, and cut the green onions into small long sections for later use.

4. Pour oil into the wok and heat it, add the green onion, ginger and garlic and stir-fry until fragrant, then put in the fish head and stir-fry (note: do not stir-fry too fast, so that the fish is easy to disperse).

5. Pour cabbage, bamboo shoots, chili peppers and fish heads into the pot and stir-fry for a while, pour in an appropriate amount of water after the fish head changes color (note: the water is not over the fish head) and boil, skim off the foam, simmer for about half an hour, the soup is milky white, add an appropriate amount of salt to get out of the pot, sprinkle the green onion and enjoy the delicious (this soup does not need to put MSG.

The fish head itself is already delicious)

The above is the method of fish head soup, but it can be seen that in fact, his method is very simple, very suitable for us to cook in ordinary times, if you like to drink fish head soup friends should also try it.

You can put it, it is best to use ordinary cooking oil, and the main ingredient is 3 servings.

300 grams of fish head.

Accessories. 10 grams of oil.

6 grams of salt. 20 grams of red dates.

10 grams of wolfberries.

Gastrodia 10 grams.

Codonopsis 20 grams.

10 grams of astragalus.

Sichuan bow 5 grams. Angelica dahurica 10 grams.

Step 1: A complete list of fish head soup stews.

Prepare the ingredients and remove the pits of the dates.

Step 2: How to stew fish head soup**.

Wash the fish head and drain the water.

Step 3: A home-cooked way to stew fish head soup.

Remove the pan. Step 4: A simple way to stew fish head soup.

Add the fish head and fry it.

Step 5: How to eat stewed fish head soup.

Fry until golden brown on both sides.

Step 6: How to stew fish head soup.

Add ingredients such as red dates.

Step 7: How to stir-fry the stewed fish head soup.

Add an appropriate amount of warm water.

Step 8: How to cook the stewed fish head soup.

Add the fish head. Step 9: How to stew fish head soup.

Place in a saucepan. Step 10: How to stir fish head soup.

Set the stew mode for 90 minutes.

Step 11: How to stir fish head soup.

Add salt to taste.

Finished product drawing. Cooking skills.

The fish head is scooped up and drizzled with soy sauce, and it is another dish, with two flavors of fish head.

Steamed fish drum oil does not mean that you must steam the fish to put it, you can also put the steamed fish drum oil when you are cooking other dishes.

Hello, if you want to put this steamed fish drum oil in the fish head soup, and if you want to, this steamed fish is still very delicious, and it tastes good.

Fish soup can be steamed with soy sauce, and the taste of steamed soy sauce is salty and delicious. So put less salt.

Can you put a pot of oil in the mud, I think it can, and the effect is good, and the taste of beef broth with needles is particularly good, and it is crispy.

It's best not to put it, the fish head soup is particular about the milky white color of the soup. Steaming the fish in soy sauce will spoil its color. Generally, steamed fish only uses steamed fish drum oil.

If you can put soybean oil in the fish head soup, I think it should be okay, depending on your liking.

Steamed fish soy sauce can be used as light soy sauce.

Light soy sauce is the first soy sauce, so the color is relatively light and reddish-brown. The steamed fish soy sauce adds caramel color, rice wine and other ingredients to make it darker. In terms of texture, the light soy sauce has better fluidity, and the steamed fish soy sauce is thicker.

The light soy sauce has a delicious taste and a salty taste, while the steamed fish soy sauce has a sweet and alcoholic flavor because it is added with ingredients such as caramel color and rice wine.

Light soy sauce has a saltier taste, so it is generally seasoned and used a lot when stir-frying or mixing cold dishes. The steamed fish soy sauce is added to rice wine, which is mostly used to remove the smell and increase the freshness and maintain the original taste of the ingredients, so it is usually used in steaming, boiling and other dishes, and can also be used for stir-frying. For example, when making steamed fish, pouring steamed fish soy sauce can remove the fishiness and increase the umami flavor of the fish.

The efficacy and role of steamed fish soy sauce

Steamed fish soy sauce can make the digestive function better, can make the speed of fat burning faster, there are a lot of active enzymes in it, eating some steamed fish soy sauce can make the body's metabolism faster, prevent obesity, and eat some steamed fish soy sauce properly can achieve the effect of removing odors, with a very fragrant taste.

When making some vegetarian dishes, if you use steamed fish soy sauce to season, you can make the taste of the dish more delicious, eat some light soy sauce properly to increase appetite, can play a beauty effect, appetite is good, body resistance can naturally be improved, and the probability of cardiovascular and cerebrovascular diseases becomes relatively low, and it is still very suitable to add some steamed fish soy sauce in the diet.

Ingredients: 1 fish, 1 green onion, 1 piece of tofu.

Seasoning: 4 cloves of garlic, 2 pieces of ginger, pepper, monosodium glutamate, salt, dry starch.

1. Slice the fish, cut the fish head in half, pat the ginger into the fish, add dry starch and adjust evenly; Slice the green onions, dice the tofu, and slice the garlic;

2. Heat the oil in the pot, put the fish head in the hot oil, and pass the oil a little, so that the soup will be thicker and more fragrant;

3. Re-enter the green onion section and turn it over;

4. After gently adding the tofu, add water and pepper;

5. After the water boils, slowly put the fish fillets into the water one by one;

6. Cover the pot, five minutes after the water boils, or the fish will not taste good when it is cooked, and then add monosodium glutamate and salt.

Ingredients: 1 fathead fish head (about 600 grams), 200 grams of tofu, 20 grams of wolfberry.

Seasoning: salt, cooking wine, ginger shreds, green onions, and clear soup (or water).

1.Remove the scales and gills of the fathead fish's head, wash it, and chop it into halves or small pieces; Tofu cut into cubes; Soak the wolfberries in water.

2.Fry the chives in hot oil in a pot, then add the fat head fish head and fry for a few minutes, add cooking wine to remove the fish, then add the clear soup (subject to the fish head) and fry over low heat, add shredded ginger, and boil over high heat.

3.When the soup is milky white, add the tofu, the ghouji and the salt and continue to cook for 5 minutes before serving.

Ingredients: 1 head of bighead carp or grass carp (big fish), 6 grams of Chuanxiong, 10 grams of angelica, 10 grams of gastrodia, 2 slices of ginger, a little salt.

Preparation of fish head soup:

1. Wash the head of the fish and remove the gills. Remove from the oil pan, cut the fish head until it is slightly yellow, and take it out for later useWash with Chuanxiong, Angelica, Gastrodia, and ginger.

2. Put all the ingredients together into the stew pot, add an appropriate amount of water, cover the stew pot, simmer for 40 minutes, and season for use.

Ingredients: grass carp (carp, silver carp) head, 4 slices of ginger, two white green onions.

Method: Cut off the whiskers, fins, and scales and scrape. Cut the fish head and wash it, remove the black film and blood water, lay the bottom of the pot (the crockpot is the best), add enough water to add green onions, ginger slices, add a small spoon of white wine (take away the fishy smell when the wine evaporates, but not more), open the lid, boil over high heat, skim off the foam until there is no foam (you can add a few wolfberries, more beautiful), then cover the pot, turn to low heat and simmer for an hour and sprinkle salt when you get out of the pot.

This soup is not white, but it is delicious and moisturizing. Serve with a sprinkle of chopped shallots and coriander.

If you want to go with tofu, you can add the southern tofu slices at 40 minutes.

Fish head is rich in protein, unsaturated fatty acids, trace elements and other nutrients, its taste is delicious, very suitable for stewed soup, has the effect of nourishing the body. Bighead carp fish head is usually used in stewed fish head soup, which is more nutritious and delicious, and the soup is thick and white, and the taste is extremely delicious. Let's share with you a fish head soup recipe that can improve headaches, be nutritious and delicious.

Ingredients: 1 fish head, appropriate amount of tofu, 15 grams of gastrodia, 3 red dates, a little wolfberry, ginger slices.

Method: 1. Wash the gastrodia slices and soak them for a few hours in advance.

2. Put gastrodia (including soaked water) and pitted red dates into a clay pot, add enough water, bring to a boil over high heat, and simmer over low heat for 50 minutes.

3. Wash the fish head, drain the water, smear some cooking wine and marinate for a few minutes.

4. Heat the oil in the pan, after the oil is hot, put in the fish head, change the ginger slices to medium heat, fry one side, then fry the other side, and fry on both sides until golden brown.

5. After the gastrodia is boiled, put the fried fish head and ginger slices into a clay pot, then add tofu, wolfberry and a little oil and boil over high heat until the soup turns white, change to low heat and boil for 15 minutes.

6. Add an appropriate amount of salt and mix well to turn off the heat.

The key to sharing: 1, gastrodia needs to be boiled for a long time to get flavored, and the fish head does not need to be boiled for too long, so gastrodia should be boiled first.

2. After the fish head is fried, it will turn white when it is boiled in boiling water over high heat, so there is no need to change the heat so quickly.

The preparation of fish head soup is described as follows:

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

Production steps] 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.

When making seafood dishes such as steamed fish, steamed fish soy sauce needs to be put later, that is, steamed fish soy sauce is put after the dish is steamed. Because a large amount of water will be steamed out of the dish during the steaming process, if you put the steamed fish soy sauce in advance, it will be diluted by the steamed water and will not have a good seasoning effect.

When making braised dishes, you can put the steamed fish soy sauce first. Because when making braised dishes, you need to fry them until they are colored, and then stew them to taste, and put in steamed fish soy sauce in advance to help color the dishes, so when making braised dishes, you can put the steamed fish soy sauce first.

Preparation method of steamed fish soy sauce

Professional version: light soy sauce, boiling water, oyster sauce, sugar, Maggi soy sauce, fish sauce, chicken powder, pepper, cooking wine or Cantonese rice wine (boil, soak in a soy sauce bucket of coriander, green onion and ginger, renew daily).

Regular version: light soy sauce, boiling water, oyster sauce, sugar, cooking wine, chicken powder, pepper (1:3 ratio of light soy sauce to water) (boil, soak in a soy sauce bucket of coriander, green onion and ginger, use for 1-2 days, and put in the refrigerator overnight).

Minimalist version: light soy sauce and boiling water (1:2 ratio).

Method: Wash the whole coriander with the roots and a piece of chives, twist it into a ball and put it in a bowl, put two slices of ginger into shreds and put it in a bowl, boil the light soy sauce and water in a ratio of 1:2, pour it into a small bowl of "green onion and ginger coriander" and soak it for 15 minutes.

Generally, the steamed fish is poured with hot oil and then poured into the steamed fish soy sauce, which can also be used as a dipping sauce.

For example, common practices such as steamed osmanthus fish or sea bass:

1. Cut the processed fish body on both sides obliquely a few times, and put it on a plate with green onion and ginger slices;

2. After boiling water in the steamer, put the fish in the steamer and steam for about 10 minutes;

3. Take out the fish plate and pour out the excess juice, and spread the fish noodles with shredded green onion and ginger, shredded bell pepper, etc.;

4. Drizzle the hot oil heated until it is piping hot, stimulate the fragrance, and pour in the steamed fish soy sauce.