How to "get off to a good start" in Sichuan cuisine? Urgent! !

Fat fish head 1 (2 kg), Hunan special chopped pepper, 3 g monosodium glutamate, red oil 10 g, ginger 10 g, onion 8 g, white radish slices 15 g.

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 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. Steam in the pot 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pan for 2-3 minutes, and serve.

Every time I go to Xiaoguanyuan, my favorite food is always chopped fish head with pepper. The holiday is coming soon. I spent some time searching for it on the internet. I'll try it again. Last time in Hengjia Technology, Teacher Fan said to add some lard when steaming.

Hehe, no wonder some people say that "anyone who can eat can cook", which is not bad at all:)

Ingredients: fish head, onion, ginger and garlic.

Seasoning: salt, soy sauce, cooking wine, sugar, bean paste, pepper powder, starch, salad oil and broth.

Production process:

1. Wash the fish head, pat it with powder, fry it in the oil pan, and take it out for later use.

2. Leave the bottom oil in the pot, stir-fry the onion, ginger and garlic, add the broth and seasoning to boil, then add the fish head and cook it thoroughly before serving.

Features: bright red color, spicy and delicious. Tips:

1. The fish head should not be too big, and the juice collection time should be long.

This dish should not be too light.

Making method of casserole tofu fish head

Raw materials:

2 boxes of tofu, 600 grams of fresh silver carp head, 75 grams of cooked bamboo shoots, 30 grams of mushrooms, 2 slices of ginger, 40 grams of pork belly, garlic sprouts, peppers, bean paste, rice wine, soy sauce, sugar, soup stock and a little pepper.

Exercise:

(1) Wash the fish head, remove the teeth, make two deep cuts near the fish gills, and cut the tofu into thick slices.

(2) Add onion, ginger slices and rice wine to the fish head, put it into boiling water, cook it slowly for 20 minutes with low fire until it boils, and take it out after the fish head cools.

(3) Add 2 tablespoons of oil to the wok, add ginger, pepper slices and seasonings to stir-fry until fragrant, then add pork belly to stir-fry until fragrant, finally add all the materials and seasonings to simmer for 15 minutes, and then pour into the casserole to continue cooking for 5 minutes.

Method for making fish head in sour soup

Raw materials:

Fat fish head, tomato sour soup, pickles, chopped pepper, ginger, garlic, onion and so on.

Exercise:

1, the fish head is washed and pickled with yellow wine, salt and pepper;

2. Put a little oil in the pot. After heating, stir-fry chopped peppers and pickles for a while, add ginger slices and garlic and stir-fry.

3. Pour in tomato sour soup (both tomatoes and soup should be used), then boil and pour in stock (water and seafood powder can be used without stock).

4. After the water is boiled, put the fish head in the soup and cook it until it is done (the time depends on the size of the fish head), then pour in sesame oil (the practice in Guizhou is to add litsea cubeba oil, a special seasoning in Guizhou, and my bottle was given by a friend, which is long gone), pepper, peas and corn kernels, and finally sprinkle some chopped green onion.

I put some shredded onions and peppers as decoration when I put them on the plate.

Shaguo fish head

[Ingredients] Fresh silver carp head 1, cooked bamboo shoots 50g, water-soaked mushrooms, bean paste, green garlic, Shaoxing wine 20g, soy sauce 30g, proper amount of sugar, monosodium glutamate, a little Jiang Mo, vegetable oil 20g, cooked lard 10g, and fresh soup 1000g.

[Production] (1) Wash the silver carp head, gouge it out, wrap it in bean paste, and marinate it with soy sauce. (2) fry the fish head in 80% hot oil, add seasoning, stew until it is nearly cooked, add bamboo shoots, mushrooms and monosodium glutamate, boil, pour into a casserole and stew for a few minutes, and add green garlic and lard.

Tianma fish head soup

[Ingredients] 2 big fish heads, Gastrodia elata 100g, Yuntui 100g, ginger slices, cooking wine and monosodium glutamate.

[Production] (1) Wash two big fish heads and100g gastrodia elata with clean water, first remove the dirt in the fish gills, cut them into two sides, and drain the gastrodia elata for later use. (2) Heat a red wok, put oil in it, saute ginger slices, add a little wine, pour the fish head, seal and fry to remove the fishy smell, take it out after about 1 ~ 2 minutes, put it on oil-absorbing paper, and absorb the excess oil for later use. (3) Put 8 bowls of clear water in the saucepan, first put the fish head at the bottom of the saucepan, then add Gastrodia elata and 100g cloud leg, put them in water and stew until the water boils, then simmer for two to three hours with medium fire, and then add a proper amount of salt.

Shaguo fish head tofu

[Ingredients] Silver carp head 1 piece (weighing about1250g), 500g of tender tofu, 75g of cooked bamboo shoots, 20g of water-soaked mushrooms, bean paste, green garlic and Shaoxing wine, 0g of Jiang Mo1.5g, and soy sauce/kloc-.

[Production] (1) The head of silver carp was cleaned by removing scales and gills. Two deep cuts were made on both sides of the back of the head, and then put into a container. The cut surface was coated with broken bean paste and slightly salted with soy sauce 15g, so that the salty taste penetrated into the whole head. Cut the tofu into 3.5 cm long and 0.5 cm thick pieces, blanch with boiling water to remove the fishy smell. (2) Turn the wok on high fire, lubricate the wok, heat the vegetable oil to 80%, fry the fish head in front of the wok until it is yellow, then turn it over and fry it slightly, add Shaoxing wine and ginger juice, cover it after stewing, add 1000g soy sauce, sugar and fresh soup, cover it and stew it until it is 80% cooked, add tofu, bamboo shoots, mushrooms and monosodium glutamate, and pour it after boiling.

Method for making snow bamboo shoot fish head

Raw materials:

The first half of silver carp, potherb mustard 1 10g, meat stuffing 75g, winter bamboo shoots 1, long bean curd slices 1, 2 shallots and pepper 1.

Seasoning:

1, 1 tablespoons of cooking wine and 2 tablespoons of soy sauce;

2. Cooking wine 1 tablespoon, soy sauce 1 tablespoon, half a teaspoon of salt, a little pepper and 2 cups of water.

Exercise:

1. Wash the fish head, drain the water, add seasoning (1) and marinate slightly;

2. Wash and chop the mustard seed, shell and slice the winter bamboo shoots, and cut the tofu into four squares;

3. First fry shallots and ginger with 5 tablespoons of oil, then fry the fish head on both sides, then take it out, put it in a casserole and put the tofu together; [Gourmet China]

4. Stir-fry the minced meat and potherb with 2 tbsp oil, add seasoning (2) and put in a casserole. At the same time, add bamboo shoots and peppers, simmer for half an hour, remove onions and ginger, and serve.

Key tips:

1, when buying fish heads, it's better to have round heads. Use black silver carp heads, fry them first and then burn them to reduce the fishy smell.

2, be sure to use fresh bamboo shoots, canned bamboo shoots or cooked bamboo shoots have poor flavor, summer bamboo shoots can be used green bamboo shoots, and winter bamboo shoots can be used.

3. In order to save time, you can burn the aroma in the wok first and then move it into the casserole. The casserole can't be burned in a big fire, otherwise it will crack, but the casserole has good heat preservation and flavor gathering effect.

The practice of stewing fish head

Materials:

1 bighead carp or grass carp (big fish), 6 grams of Ligusticum chuanxiong, 0/0 gram of angelica dahurica, 0/0 gram of gastrodia elata, 2 slices of ginger and a little salt.

Exercise:

1. Wash the fish head and remove the gills. Take out the oil pan, cut the fish head until it is slightly yellow, and take it out for use; Cleaning Rhizoma Chuanxiong, Radix Angelicae Dahuricae, Rhizoma Gastrodiae and Rhizoma Zingiberis Recens. [Gourmet China]

2. Put all the ingredients together in a saucepan, add appropriate amount of water, cover the saucepan, simmer for 40 minutes, and season for later use.

Features:

Expelling wind and relieving pain, strengthening brain and refreshing. It has certain curative effect on insomnia, amnesia, headache, postpartum physiological headache of women and infantile convulsion.

Preparation method of bean curd soup with reed powder and fish head

Raw materials:

2 fish heads, 50g mushrooms and winter bamboo shoots, and tofu 100g.

Production process:

Stir-fry the fish head first; Add a little watercress, onion, ginger and minced garlic, add the soup to boil, remove the residue, add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine and fish head, add vermicelli when cooked, thicken the soup, sprinkle with green garlic and serve.

Hunan cuisine: Dongting fish head king

The ancients said that "the beauty of bighead carp is in the first place", and the folks also said that "bighead carp, meat steamed bread" is one of the fish heads that have always been respected by gourmets.

Dongting fish head king chose the head of bighead carp (commonly known as male fish) in Dongting Lake. The naturally growing bighead carp in Dongting Lake is big, rich in gum, fat in brain, and authentic in chopped pepper, with yellow pepper, red pepper, Liuyang lobster sauce, secret sesame oil, ginger slices, red onion and other ingredients. Steam for 30 minutes with high fire, and the "Dongting Fish Head King" with good color and flavor will be cooked.

Sichuan cuisine: Smart and fat fish heads baked with Sichuan sauce.

The proud name of smart fat fish head is a vivid combination of fish head and pig brain. Steam pickled pepper, fish head and pig brain together for 20 minutes to make this smart fish with tender and smooth meat.

Sichuan cuisine is famous all over the world. Without its seasoning, there would be no flavor of Sichuan cuisine. In Sichuan sauce, Jinhua ham, scallops, shrimps, etc. All the ingredients used are fried with red fragrance, and the fish head should be marinated with seasoning for 10 minutes in advance, fried in golden yellow and cooked with the ingredients. The fish head has become flaky, which is somewhat different from other dishes, but it tastes dry and spicy.

Jiangxi cuisine: Poyang Lake fish head tofu pot

Jiangxi people's earthen pot simmer soup, completely adopting the traditional folk method of simmering soup, taking earthen pot as a vessel, usually putting the selected materials into a one-meter earthen pot in Fiona Fang, and simmering the soup with hard charcoal fire at a constant temperature for more than 7 hours. After the original fish head is cooked, open the lid and there will be a fragrant smell. The master chose the local freshwater fish head, pulled the oil in the pot and stewed it for more than 40 minutes without uncovering the pot. It is delicious with Jiangxi hard tofu and wild lily powder cooked for a long time. The beauty of this clay pot lies in its pottery, which inherits the nature of yin and yang. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, which is delicious and unforgettable after drinking.

Chaozhou cuisine: boiled fish head with Puning bean sauce

Soybean paste is a traditional condiment in Chaoshan area, and Puning is the best. The chef of Jincheng Chaozhou Restaurant presented this fish head, paying attention to keeping the fish head fresh, sweet and smooth. Puning bean paste is mellow and delicious, but it can't hide the original flavor of fish head. The master chose the big fish head of the reservoir, fried the southern ginger and bean paste first, cooked the fish head and soup, and finally put Chaozhou celery. Fish head is fresh but not fishy, tender but not raw, clear but not light.

Hakka cuisine: grilled fish head with abalone sauce

First, the master marinates the fish head, adds chicken powder and stir-fry the vegetables for ten minutes until they are crisp. Bury abalone sauce and cook for 3 minutes to let the fish head absorb the smell of abalone. You can eat two flavors: the skin is the flavor of abalone juice, but the inside is the umami flavor of fish.

Thai food: Thai curry fish head

Master first sauté fish head and ginger onion in a griddle, bake them until they are 80% cooked, then cook them in curry for three or four minutes, and finally add egg whites. Although the whole cooking process of fish head takes ten minutes, the aroma of curry fully sets off the sweetness of fish head meat.

These are all ways to eat fish heads, but there are too many detailed steps. Why don't you go and watch it yourself/html/02/forumdisplay-FID-102-page-32.html? Fr=web3 rage is just what I said, and there are many more. You can try it all! But I also like appetizing fish heads. It's delicious! But sometimes I try something else and find something better!

Qiandaohu braised fish head

Ingredients: fish head

Accessories: red bell pepper, onion and ginger.

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

Cooking method:

1. Take a container, clean the fish head, put it in, add ginger slices, onion segments, soju, salt and chicken essence, marinate for 10-20 minutes, and shred the red bell pepper for later use;

2. Ignition in the pan, pour in proper amount of oil, and when the oil temperature is 70% hot, fry the fish head until both sides are slightly yellow, and take it out. Stir-fry onion and ginger in the original pot, add hot sauce, chicken essence and white sugar, pour appropriate amount of boiling water, and then stew in fish head for 10- 15 minutes.

3. Take out the fish head after stewing, add soju and starch to the soup, pour it on the fish, and then sprinkle with chopped green onion and shredded red persimmon pepper.

Features: The soup is milky white and tender.

Fish head tofu soup

Cooking time: 30 minutes

Materials:

2 boxes of tender tofu, fresh silver carp head 1(600g), 75g of winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion, and sugar 1/2 teaspoons (2 teaspoons).

Exercise:

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

2, tofu can be cut into thick slices, bamboo shoots, ginger washed and sliced.

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

4. After the water is boiled, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots, cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and add white pepper and coriander.

It should be the same.

Braised grass carp

Ingredients: grass carp

Accessories: pork tenderloin and mushrooms.

Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.

Exercise:

1. Clean grass carp, cut the fish into "well" shape, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;

2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;

3. Ignition in the pot, leaving residual oil in the pot, adding chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir-frying, adding salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.

Stewed fish with apples

2 apples, grass carp 100g, lean meat 150g, red dates 10g and ginger 10g.

Seasoning: salt 8g, monosodium glutamate 2g, a little pepper 2g, Shaoxing wine 2g.

Method:

1. Peel the apple, cut it into pieces, soak it in clear water, slaughter the grass carp and cut it into pieces, cut the lean meat into chunks, soak it in red dates, peel and slice the ginger.

2. Put oil in the wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew on medium heat.

3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes.

Don't put down the seasoning too early when stewing, lest the soup turn white.

Nourishing heart and benefiting qi, tonifying kidney and liver can obviously improve the dark circles caused by kidney deficiency or lack of sleep.

Beer fish

Grass carp ginger, garlic slices, onion, bean paste, red oil, star anise, pepper, fragrant leaves, monosodium glutamate, sugar, beer and soy sauce are food streets.

1. Kill grass carp, put it on a straight knife, cut it into pieces, color it with soy sauce, and pickle it with onion and ginger. Then fry at high temperature until crisp outside and tender inside;

2. Stir-fry ginger and garlic slices with clear oil and red oil, stir-fry with bean paste, stir-fry with pepper, then pour in beer, add broth, fragrant leaves, star anise, onion and fried grass carp slices, properly season first, then simmer with low fire for about 15 minutes, then season and take out the pot.

Sun Xue fish head

In the first half of silver carp, potherb mustard 1 10g, meat stuffing 75g, winter bamboo shoots 1, long bean curd slices 1, 2 onions and pepper 1.

Seasoning:

1, 1 tablespoons of cooking wine and 2 tablespoons of soy sauce;

2. Cooking wine 1 tablespoon, soy sauce 1 tablespoon, half a teaspoon of salt, a little pepper and 2 cups of water.

Exercise:

1. Wash the fish head, drain the water, add seasoning (1) and marinate slightly;

2. Wash and chop the mustard seed, shell and slice the winter bamboo shoots, and cut the tofu into four squares;

3. Stir-fry shallots and ginger with 5 tablespoons of oil, then fry the fish heads on both sides, then take them out, put them in a casserole and put the tofu together;

4. Stir-fry the minced meat and potherb with 2 tbsp oil, add seasoning (2) and put in a casserole. At the same time, add bamboo shoots and peppers, simmer for half an hour, remove onions and ginger, and serve.

Chili fish

A fresh fish, six ounces of pearl leaves, two chopped onions, one teaspoon of sugar, two teaspoons of soy sauce, one teaspoon of salt and ginger juice, one tablespoon of soy sauce, one and a half protein, one tablespoon of corn starch and one tablespoon of oil.

Exercise:

(1) Wash the fish, marinate in marinade for half an hour, and soak in oil;

2 Add 2 tablespoons of oil, saute shallots and Chili powder, add fish, add half a tablespoon of wine, stir-fry evenly and thicken, stir-fry a few times, and serve;

③ Wash the pearl leaves, pick them, dry them, put them in boiling oil and fry them until crisp.

Orange corn fish

Grass carp, raw flour, ground flour, eggs, salt, monosodium glutamate, pepper, sugar, salad oil, cooking wine, orange juice.

Wash grass carp, slice two pieces of fish, cut a knife on the meat surface to taste the bottom, pat powder, fry in oil pan until golden brown, take it out and put it on a plate. Add salt and sugar to orange juice to make juice, thicken it with bentonite powder and pour it on corn fish.

Fried shredded fish with leek

Cinnamon fish 100g, shallots 150g, red peppers 1, a little garlic and a piece of ginger. 200g of peanut oil (20g of oil actually used), 8g of salt, 5g of monosodium glutamate, 2g of sugar, a little wet flour, a little pepper, egg white 1 and a proper amount of sesame oil.

1, fresh mandarin fish is peeled and shredded (marinated with a little protein, corn flour, salt and monosodium glutamate), and leek is cut into sections.

2. Add 200 grams of oil to the wok, heat it to 90 degrees, then add the marinated fish and pour the oil until cooked.

3. Leave oil in the pot, add minced garlic, leek, shredded red pepper and salt, stir-fry until it is 80% mature, add shredded fish, add monosodium glutamate, sugar and pepper, thicken with wet raw powder, stir well, pour sesame oil out of the pot and serve.

silvery pomfret

Ingredients: 1 pomfret (about 600g), 2 onions, 3 cloves of garlic, 1 pepper.

Material A: 2 tablespoons of soy sauce, white vinegar 1 teaspoon, Chili powder 1 teaspoon, sugar 1 teaspoon, and cooked white sesame 1 teaspoon.

working methods

1。 Wash the fish, drain the water, and cut three or four ways diagonally on both sides of the fish.

2。 Seed pepper, shred onion and slice garlic for later use.

3。 Heat 2 tablespoons of oil in the pan, add fish, fry on low heat until both sides are golden, then pour in the prepared material A, shredded onion, shredded pepper and shredded garlic, and simmer on low heat for about 5 minutes until the soup is dry.

Baihua pomfret

Raw materials:

1 pomfret (about 1200g), 3 mushrooms, 1/4 carrots, 2 onions, 4 slices of ginger and 75g ham.

Accessories:

(1) wine 1 tablespoon, salt 1 teaspoon, a little pepper.

(2) broth (or clear water) 1/2 cups, starch water 1/2 tablespoons, and a little sesame oil.

Exercise:

Wash 1 pomfret, cut off the head first, and then cut off the fish along the edge of the fish to keep the fish shape. Then cut off both sides of the fish fillet, cut it with an oblique knife, and marinate it with (1) for 10 minutes.

2. Soak the mushrooms and cut them into shreds; Peel and shred carrots; Shred onion, ginger and ham respectively.

3 Put the fish head and fish body in a steamer with a little oil, then wrap each fish with a little silk, roll it into a bundle and arrange it in the fish body to complete the original fish shape.

4. Put in a steamer and steam over medium heat 12 minutes. Then, the material (2) is boiled and poured on the steamed fish.

1. The pomfret used for this dish must be large enough, otherwise you won't cut enough fish, and the use of too small fish will be limited.

2. When wrapping silk, the fish skin should be rolled down and tightly rolled.

3. The ham used in the materials must be China ham, not foreign ham, but China ham should be cooked before use to avoid being too salty.

Steamed pomfret

Food ingredients

1 pomfret, 2 mushrooms (soaked), 2 ham, 1 onion, 2 ginger, 1 tbsp wine, a little sesame oil, 1/2 tbsp light soy sauce.

Gourmet practice

1. After killing pomfret, wash it, cross-cut it 3 times to the bone on both sides, dry the water and put it in a plate.

2, mushrooms pedicled, sliced, ham, onion, ginger shredded.

3. Take 1 slice of ginger and stuff it into the stomach of the fish. Sprinkle the cut materials on the fish noodles, pour the wine and sesame oil, and steam for about 20 minutes.

4. Remove the ginger from the fish belly and pour it with soy sauce.