Fish head is nutritious and delicious, rich in lecithin and unsaturated fatty acids necessary for human body. Fish brain contains the most comprehensive and rich nutrition, which contains a kind of fish oil needed by human body, and fish oil is rich in highly unsaturated fatty acids, and its main component is what we call "brain gold". This is an essential nutrient for human body, which mainly exists in phospholipids in the brain and can maintain, improve and improve brain function. So there is a saying that eating more fish heads can make people smart.
Practice 1: Fish Head Tofu Soup
Ingredients: 65438 silver carp heads, 8 mushrooms, tofu 1 box, salt 1 teaspoon, 3 slices of ginger and 3 green onions.
Exercise:
1. Wash the fish head, cut it in the middle, and dry the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.
2. Pour the oil into the frying pan. When it's 70% hot, add the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head.
3. Add mushrooms, cover and stew for 50 minutes. Add salt, add tofu and cook for 3 minutes.
Fish head tofu soup
Practice 2: Fish head with chopped pepper
Ingredients: 65438 Feitou Fish Head +0 piece1000g, special chopped pepper, monosodium glutamate, red oil, ginger, onion and white radish slices.
Exercise:
1. Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips.
2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped pepper on the fish head. Put 2 to 3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and put a proper amount of shredded ginger on the fish.
3. Put the fish head in the pot and steam for 15 minutes, then take it out of the pot. Sprinkle chopped green onion on the fish head, pour in the cooked oil, and steam it in the pot for 2 to 3 minutes before serving.
Practice 3: Stew the head of silver carp.
Ingredients: 750g silver carp, 25g ham sausage, 25g pea seedling, 4g salt, 3g cooking wine, 25g vegetable oil, 7g onion and 3g ginger.
Exercise:
1. Wash the fish head, cut it into two parts, blanch it in a boiling water pot, take it out and drain it; Slice the ham and wash the pea seedlings.
2. Heat the oil in the wok, add the fish head and fry until golden brown, add cooking wine, onion, ginger slices and appropriate amount of fresh soup, and cook with slow fire until the fish head is crisp and cooked, and the soup is milky white. Take the fish head out of the soup bowl and sprinkle with pea sprouts.
3. Boil the original pot of soup, remove the onion and ginger, add salt, slice the ham, and pour it into the fish head soup bowl.
Stewed silver carp head
Practice 4: casserole fish head
Ingredients: silver carp head1000g, brine tofu 500g, vermicelli150g, fresh Pleurotus ostreatus 500g, winter bamboo shoots100g, tatami 250g.
Exercise:
1. First, stew the fish head, tofu, pea vermicelli, Pleurotus ostreatus, winter bamboo shoots with onion, ginger and seasoning over medium heat.
2. Put it in the tray and cook it a little (if you like spicy food, you can also put in dried Chili and stew it together).
Practice 5: Fish head pot with ginger and onion
Ingredients: silver carp 400g, vegetable oil 20g, sesame oil 5g, chicken oil 5g, oyster sauce 10g, soy sauce 5g, pork sauce 15g, cooking wine 12g, pepper 2g, white sugar 5g, monosodium glutamate 2g and starch 65438 (corn).
Exercise:
1, silver carp head is washed and chopped, and starch is added and mixed well; Heat the wok with oil to 70% heat, then fry the fish head until hard and take it out.
2. When the oil is warm, stir-fry the ginger slices, stir-fry the fish heads until golden brown, and take them out; Cut onion and garlic; Put the starch into a bowl and add water to make wet starch for later use; Wash coriander and cut into small pieces.
3. Heat chicken oil in a wok, add onion, minced garlic and miso until fragrant, add cooking wine, water, oyster sauce, white sugar, monosodium glutamate and pepper, add fish head and soy sauce to boil, pour sesame oil, thicken wet starch, pour chicken oil, pour into a heated pot, sprinkle coriander and cover the lid.
Braised fish head with ginger and onion
Practice 6: Braised Fish Head with Lycium barbarum and Yuzhu
Ingredients: Lycium barbarum 15g, Polygonatum odoratum 30g, longan meat 5g (available in Chinese medicine shops), half a big fish head, lean pork 100g, and 4 slices of ginger.
Exercise:
1, the medicinal materials are slightly soaked and washed; Remove the gills from the big fish head, wash, cut into pieces, fry until slightly yellow, and splash a little water.
2. Wash lean meat and cut into pieces. Add ginger into the pot, add 2000 ml of clear water (about 8 bowls), boil with strong fire, then simmer for about 1.5 hours, and then add salt for 3~4 people to eat.
Practice 7: Braised fish head
Ingredients: chubby fish head 800g, fat100g, soy sauce 30g, yellow sauce 30g, yellow rice wine 20g, rice vinegar 40g, sugar 25g, salt10g, onion, ginger, garlic and aniseed.
Exercise:
1. Wash the fish head, gouge out the knives on both sides, and cut them right into the meat. Don't cut the fishbone, the fish will break if it is stewed for a long time.
2. Cut the onion into sections, cut the ginger into thick slices, dice the garlic, slice the fat, and break the dried pepper for later use.
3. Grease the pan in advance to prevent the pan from sticking. Pour some oil and heat it to 80%. Fry the fish on the fire until both sides are brown.
4. Wash the pan, pour some new oil and heat it to 70%. Stir-fry ginger and garlic into golden brown first, then stir-fry fat meat, aniseed and dried pepper to make them fragrant;
5. Add soy sauce and yellow sauce until fragrant, add hot water, add salt, sugar, yellow wine and rice vinegar, and gently add the fried fish after boiling. It is best to soak more than half of the fish in water.
6. After the fire is boiled, cover it and simmer for 40 minutes, turn over halfway, and finally wait for the soup to be slightly thicker.
stewed fish head with brown sauce
Practice 8: stew the fish head with wine.
Ingredients: 500g silver carp head, 50g mushrooms (fresh), 50g winter bamboo shoots, 60g liquor, 50g lard (refined), 6g onion, 3g ginger, 3g garlic (white skin), 5g cooking wine10g salt, 3g monosodium glutamate and vinegar/kloc.
Exercise:
1, split the head of the little fat fish in half; Cut mushrooms in half; Fresh winter bamboo shoots are cut into strips.
2. Put the pot in medium heat, add lard to heat it, fry the fish heads on both sides thoroughly, cook vinegar and 20 grams of Fenjiu (white wine), pour in broth (750 grams), and add onion, shredded ginger, garlic slices, refined salt and monosodium glutamate to taste.
3, add 20 grams of Fenjiu, cover the pot, boil and stew until milky white; Add mushrooms, bamboo shoots and the rest of Fenjiu, and bring to a boil.