Casserole dish tips

There are many classic dishes that can be made in casserole, such as casserole fish head casserole, casserole chicken with red onion casserole, casserole flower nail noodles, casserole seafood congee, casserole rice, casserole eggplant casserole, and so on, among which, the most frequently made is casserole fish head casserole! It's easy to make, delicious and tasty!

Scientific knowledge about casserole

Casserole is a traditional pottery, it is fast heat transfer, slow heat dissipation, thermal insulation, there is a relatively balanced ambient temperature, is conducive to the interpenetration of water molecules and food, the longer the maintenance of this interpenetration, the more the fresh ingredients spill out of the simmering broth taste the more fresh and mellow, the more the simmering of the food ground on the more crunchy.

Generally should not use the casserole to stir-fry, but should be simmering, stewing, stewing, at the beginning, to gradually increase the temperature, to avoid sudden burning on the fire, so as to avoid the casserole distension crack. After simmering food, the casserole removed from the fire, should be placed on a wooden mat, so that it is even heat, slow cooling, should not be placed directly on a hard and cold tabletop similar to marble, so as not to cause the pot sand shrinkage. This is a place to pay attention to when using in daily life.

Casserole casserole fish head casserole with bean curd bamboo, fresh and flavorful, fragrant, delicious and send rice, the practice is simple, one will learn.

Main ingredient grass carp head 2, dry bamboo 2, ginger, garlic, scallions moderate

Subsidiary salt, cooking wine, soy sauce, oyster sauce

1, fish head chopped pieces cleaned. First of all, the grass carp head chopped large pieces, rinsed with water, placed in a small pot, then add 2 spoons of salt, moderate amount of cooking wine, stirred well with chopsticks, marinated for 10 minutes, and finally rinsed with water, placed aside to drain the water reserve. --The purpose of adding salt here is to remove the fishy odor and the slippery slime on the fish. After rubbing it with salt, then rinse it with running water, so that it is washed very clean. For the fish head chopping pieces, it's best to ask the stall owner to help you chop the fish head when you buy it, because it's really hard and slippery, and it's a bit difficult to chop it yourself at home. Of course, you can also skip the chopping and just split the fish head open.

2. Prepare the other ingredients. Clean the casserole and spread a few cloves of garlic; you don't need to soak it, just rinse it with water to clean the dust, cut it into finger-like lengths, and spread it on top of the garlic cloves.

3, fry a fried fish head. Prepare a skillet, the first pan is hot, pour a moderate amount of peanut oil, put the drained fish head down to the pan, with a low fire to fry the fish head on both sides of the golden brown. --Fried fish head, stewed out of the flavor more fragrant, and has a charred aroma, let a person very appetizing sense.

4. Put into casserole dish to simmer. After frying the fish head on both sides, shovel it into the casserole, lay it on top of the rotisserie, sprinkle shredded ginger, white pieces of green onion on top, drizzle with the right amount of cooking wine, oyster sauce, soy sauce, etc., and add 1 bowl of boiling water, cover the lid, put the casserole on the stove, first open the pot on medium heat and slowly heat up the pot, and then turn it into a high heat, keep pouring the juice, and then turn it into a medium-low heat, so that the juice is always kept at a boiling state. --Take care here, when the fish head is almost rolling, pay attention to the size of the fire so that the soup does not overflow.

5. Fresh from the oven. Fish head simmering for about 25 minutes, the juice is almost collected, the fish head is also cooked, open the lid and add chopped green onion grains, and then try the taste, if not salty enough, you can add a little salt to season, fragrant rotten bamboo fish head casserole casserole pot is ready!

The fish head made in this way has a sweet flavor, good texture, thick sauce and thick juice, soft and chewy bean curd bamboo, delicious and send rice!

--Warm tips--

①The bamboo rot cake does not need to soak in water. Usually when you cook bean curd, you usually have to soak it in water first, but here you don't have to soak it because the cooking time is still quite long, about 30 minutes or so, and if you soak it in advance, it will be very easy to cook it, which will affect the taste. So here you don't need to soak it, just rinse it with water.

②Add the amount of boiling water to soak at least 1/3 of the fish head. Sometimes I feel that when simmering something in a casserole dish, if the amount of water is too much, it is easy to overflow; if the amount of water is not enough, the ingredients will easily stick to the bottom of the pot. Therefore, the amount of boiling water added here should be able to soak 1/3 of the fish head, so that the fish head can be cooked faster too