How to make catfish head soup delicious, the practice of catfish soup is very family cooked

Pangasius head soup is a simple home-cooked dish with catfish head as the main ingredient.

Difficulty: Easy.

Kitchen utensils used: Frying pans.

Ingredient breakdown. Catfish head to taste.

Salt to taste. Oil to taste.

Ginger to taste. Method.

One catfish head, washed.

Add oil to the pan and sauté the ginger slices.

Add the catfish head and stir-fry.

Then add boiling water.

Bring to a boil over high heat and simmer over low heat.

Simmer until the broth is milky white, then add salt to taste.

If you want to make a good catfish head soup, you must first fry the fish head in oil. After frying, then put on water. Cooking wine, green onions.

Put it in a pot and boil for more than half an hour, and finally put salt, chopped green onions, coriander, and catfish soup itself is very delicious, and it is also very delicious without monosodium glutamate and chicken essence.

How to make fish head soup You can make a stewed fish head When you stew the fish head, you can put some tofu You go to eat the fishy smell of fish. You can also put the fish soup really white, put some green onion and ginger in the soup, and put some cooking wine. The stewed is delicious.

When you go to cast, put some oil, heat the oil slightly, put down the fish head, see it in the pot, and immediately mix it with boiling water The fish head can be stewed for ten minutes.

How to make the fish head soup delicious, if the catfish head is fresh, you had better put some green onion and ginger Leiden, so that the stew is more nutritious, and the soup is also very fresh.

1. Catfish is the main ingredient, salad oil, green onion, ginger, Sichuan pepper, refined salt, soy sauce, vinegar, sesame oil, etc.

2. Dissect about 500 grams of live catfish, remove impurities and wash them.

3. Put the pot on the fire, pour in the peanut oil and heat it, stir-fry the green onions, ginger slices, refined salt, then add 2000 grams of water, Sichuan pepper, put the catfish into the pot and simmer slowly, so that the nutrients in the fish body are fully dissolved in the water.

3. When the water is boiling, add soy sauce, spinach leaves, monosodium glutamate, sesame oil and other seasonings, and put them in a bowl.

Catfish 1, about 1200 grams, bitter scallion 200 grams, fresh green pepper 75 grams, fresh red bell pepper 75 grams, green onion white 100 grams, old ginger 25 grams, white wine 50 grams, cooking wine 30 grams, monosodium glutamate 5 grams [1].

2 grams of chicken essence, 3 grams of pepper, 5 grams of refined salt, 1500 grams of broth, 25 grams of dried fine bean flour, 100 grams of chemical lard.

Method 1After the catfish is slaughtered, the head of the fish is chopped into 6 large pieces, the fish bones are cut into segments, and the net fish meat is sliced into pieces; After the skin of the bitter scallion is removed and washed, it is put into the broth and boiled until it is 50%; green and red peppers cut into cubes; Cut the green onion into 4 cm long knots; Ginger cut into slices; 15 grams of cooking wine, 10 grams of ginger slices, and 50 grams of green onion knots for fish head and fish bones; After the fish fillet is tasted with white wine, add 2 grams of refined salt and an appropriate amount of dry fine bean flour to grasp and starch evenly.

2.Put the pot on the fire, put in the lard and burn it until it is hot, 15 grams of ginger slices, 20 grams of green onion knots and stir-fry the fragrance, then put in the fish head and fish bones and fry slightly, mix in the broth, cook 15 grams of cooking wine, after boiling, pick out the ginger and green onions, beat off the foam, put in the bitter scallion, stew it over medium heat until the soup is milky white and the bitter scallion is soft, use a scoop to fish out the fish head, fish bones, and bitter scallion and put it into the bottom of the tile bowl. Put 3 grams of refined salt and chicken essence, pepper and monosodium glutamate into the soup in the pot to adjust the taste, then add 30 grams of green onions, put in the fish fillets to cook after boiling, and pour them into the clay bowl.

3.Reset the wok on the hot heat, put in 25 grams of lard to heat, stir-fry the green and red peppers until fragrant, then pour the pan on the fish fillets in the clay bowl, and then serve.

150 grams of kelp, 600 grams of catfish, 200 grams of tofu, 1 teaspoon of meat oil, 1 chili pepper, 1 piece of ginger, 1 spoon of chopped green onion, 1 spoon of coriander, appropriate amount of water, half a teaspoon of pepper.

Method. 1. Cut the kelp into small pieces for later use, and cut the tofu into pieces for later use.

2. Melt the meat oil in a hot pan, add shredded ginger, add the catfish pieces, and fry on both sides until slightly yellow.

3. Add an appropriate amount of water and bring to a boil over high heat.

4. Add tofu, kelp and chili peppers, bring to a boil, then simmer for 30 minutes.

5. Finally, add chopped chives and coriander.

6. Sprinkle salt and pepper to taste.

Method: Heat the pot first, pour the oil, pour in the chopped ginger, and fry the fragrance;

Put chopped green onions, stir-fry until fragrant, put five-spice powder, add cooking wine (you can add more to remove the smell), add old soup or water, boil over high heat, and put sugar;

I put the fish in it, and the soup should be covered with a fish. Bring the heat to a boil and turn to medium heat so that it is always boiling.

Open the lid and never cover the pot.

By the way, Shanghai people don't put milk powder, while I like to put some milk powder, first, the taste is unique, there is a milky fragrance;

In addition, the soup is white, which is very beautiful, and the soup is also white without milk powder, but the taste is different, and you can choose according to your own taste.

Put some chili oil or one or two red peppers, wait for the soup to burn white and turn to low heat and continue to burn until cooked, put salt, (note, salt must be put later, put salt first, the dish is not easy to cook), put minced garlic, put chicken essence, turn off the heat, and put some sesame oil.

Finally, put some chopped coriander and remove from the pan. The dish is done.

The method of fish to buy live after killing and washing, cut into pieces is best in 20 minutes under the pot, the pot is hot to put lard and a small amount of blended oil, 6 minutes of cooking when the ginger shreds fry the fragrance and then put the green onion section to fry fragrant, add boiling stick bone broth can also add boiling water, add cooking wine, a small amount of paprika powder, a little sugar, boil the fish pieces in, the soup should be drowned over the fish, after boiling slightly turn off the fire small, after the soup boils out of white, then turn off the fire to low heat and cook for 15 minutes, put salt, put chicken essence, after the operation of these can be eaten.

Ingredients for catfish.

Excipients: dried radish, shredded ginger.

Celery salad oil.

Essence of chicken celery beads.

Step 1Slice the dried radish and soak it in water so that the soup is not too salty.

2.After boiling the water, first put the dried radish and cook for a while, then put the catfish and ginger shreds and cook for 15 minutes until the catfish is cooked, (I cut the catfish big and have a catfish head on one side, so the cooking time is longer, 3If it is thinly sliced catfish, it should be short when cooking) Add salad oil, and sprinkle the chicken essence with celery beads.

4.Because the dried radish is salty, there is no need to add salt to this soup. This soup is very sweet, you can try it when you have time.

Safflower black bean catfish soup.

Nutrition, diet, practices, contraindications.

Micro Life Network. Tags: safflower black bean catfish soup, home cooked recipes, salty umami, boiled, catfish, safflower, black beans, tangerine peel, salt.

Type: Chinese cuisine.

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Process: Boiled. Taste: Ingredients:

Catfish 500 grams.

Excipients: 12 grams of safflower, 150 grams of black beans, 5 grams of tangerine peel.

Seasoning: 5 grams of salt.

Safflower black bean catfish soup.

Nutritional efficacy. Safflower black bean catfish soup.

2.Remove the scales, gills, and internal organs of the catfish, and rinse them well;

3.Rinse the saffron and put it in a gauze bag;

4.Wash the tangerine peel well;

5.Pour an appropriate amount of water into the pot and bring to a boil, add black beans, saffron, tangerine peel, and catfish, and skim off the foam after the water boils;

6.Continue to cook over medium heat until the black beans are cooked and the fish is crispy, then add refined salt to taste.

Catfish stewed eggplant fragrant old man! Catfish stewed tofu is hungry for the little daughter-in-law!

1. 1000 grams of catfish, appropriate amount of salt, appropriate amount of monosodium glutamate.

2. Wash the catfish, then put it on the cutting board to scrape the scales, break the belly of the catfish after scraping phosphorus, take out the internal organs, and then cut the catfish into slices after taking it out.

3. Put the catfish into the pot and add an appropriate amount of water.

4. In the process of cooking, you can use a spatula to turn over the pangasi, in case the catfish is cooked on one side, and when it is almost cooked, you can add salt, monosodium glutamate and other flavorings according to your taste, but remember to maintain the original taste.

5. Wait until the meat of the catfish is boiled, then turn off the heat, add some green onions to taste, and then serve it out.

Catfish milk soup is a good product for lactation, and has the effect of nourishing yin and nourishing blood, tonifying qi, appetizing and diuretic, and is a necessary food for women to eat and nourish after childbirth and milk after childbirth.

The practice of catfish under milk soup.

Ingredients: 500g catfish, chopped green onion, cumin, ginger, oil, salt, garlic.

Step method: 1. Slice green onion, ginger and garlic for later use;

2. Blanch the catfish with boiling water to remove the mucus and dirt on the skin;

3. Heat the pan with cold oil, put cumin to fry the fragrance when the oil is hot, and then add the green onion, ginger and garlic to fry the fragrance;

4. Put the catfish and stir-fry for a while, pour in a large bowl of hot water;

5. Add salt before turning off the heat, and the nutritious and delicious milk soup catfish is out of the pot.

Catfish stewed with tofu.

Ingredients: a catfish, catty (small catfish can also be) 2 pieces of tofu Ingredients: 2 green peppers, green onions, fresh ginger, more than 10 garlic grains, coriander method:

Because there is more sticky juice on the surface of the catfish, it must be processed before cooking, chop the catfish into centimeter segments, add 10 grams of salt and 50 grams of white vinegar, scrub repeatedly until there is no mucus, and wash with water. Change the tofu and other ingredients to a knife for later use.

First boil the catfish and tofu in boiling water for 1 minute to remove the peculiar smell, heat the wok and pour about 75 grams of salad oil. Heat the oil, add star anise, Sichuan pepper, green onion, ginger, garlic, dried chili pepper and stir-fry until fragrant, add catfish segments, add cooking wine, 15 grams of soy sauce, 50 grams of white vinegar, chicken essence, salt and a little pepper and stir-fry for 3-5 minutes.

Add tofu, add soup until the main ingredient is covered, cook over high heat for 5 minutes, then change to medium heat until the soup is appropriate (according to personal preference), add monosodium glutamate and green pepper, and it can be out of the pot after one minute. During firing, shake the pot at the right time to avoid the tofu grabbing the bottom of the pot.

Remove from pan and serve. Sprinkle with coriander.

Characteristics: bright red color, tender meat, delicious flavor, fresh and slightly spicy.

Clean up the catfish, fry it in oil until browned on both sides, add an appropriate amount of ginger slices in cold water, add cooking wine, and stew the tofu for 20 minutes. The taste is absolutely first-class, and there is no earthy smell, remember to be stewed in cold water to not be fishy.