Casserole fish head details daquan

Fish head in casserole is a traditional famous dish, belonging to Jiangsu cuisine. The fish head in casserole is fragrant in taste, fresh and tender in meat, unique in flavor, fresh but not fishy, fat but not greasy, and the soup is milky white as juice and pure as snow, which was created by Zhu Shuncai 1975 when he was a chef in a canteen in Tianmu Lake.

On September 20 18, "Chinese Cuisine" was officially released, and "Fish Head in Casserole" was rated as one of the top ten classic dishes in Jiangsu.

Basic introduction Chinese name: casserole fish head English name: Fish Head en casserole ingredients: fish head classification: Huaiyang cuisine and Jiangsu cuisine taste: salty and fresh characteristics: delicious, tender and unique flavor. Technology: casserole making method, practice 1, practice 2, practice 3, practice 4, food characteristics, nutritional value, eating instructions, related allusions, making methods and practices/kl. Ingredients: fat fish head in casserole 1 (about 1000g), tofu 250g, red pepper 1, sesame oil 5g, vegetable oil 20g, green garlic 20g, onion ginger 10g, soy sauce 35g and refined salt 2g. Production method: 1. Wash the fish head and marinate it with soy sauce. 2. When the vegetable oil is heated to 80%, put the fish head down and fry it. Add cooking wine when both sides are golden brown. 3. Put the fried fish head into a casserole, add two bowls of cold water, soy sauce, sugar, salt, onion, ginger and red pepper, then boil it with high fire and turn to low heat. 4. Cut the tofu into pieces, boil it in water, take it out and put it in a casserole, and cook it until the fish head is cooked. Add green garlic flower, sesame oil and vegetarian meal before eating. Method 2: Breakfast | Chinese Food | Dinner Material: Ingredients: Silver Carp Head 800g Accessories: Winter Bamboo Shoots 25g Ham 25g Mushrooms (Fresh) 25g Shrimp 15g Garlic 15g Seasoning: Onion 25g Ginger 25g Peanut Oil 50g Salt 3 g Cooking Wine 20g Zanthoxylum 5g Production Method: 65438 Garlic washed and cut into sections. 2. Put the pot on fire, put peanut oil into a spoon, add fish head when the oil is hot, fry until both sides are golden, then add onion and ginger for a little stir-frying, then cook the cooking wine, pour in1000g milk soup, add refined salt and monosodium glutamate to taste after boiling, then add the casserole, add bamboo shoots, mushrooms and ham. Method 3: Material: 1 fish head with branchlets removed (about 600g); Half a catty of tofu (cut into half-inch thick slices); Half a tomato (sliced); Slices of cooked pork belly, cooked pork heart, cooked pork tongue, sausage, mushrooms, Flammulina velutipes, auricularia auricula, green bamboo shoots and magnolia officinalis; 50 grams of lard; 30 grams of ginger; 50 grams of onion (two and a half inches long); Garlic slices10g; 5 grams of pepper granules; White pepper and salt are appropriate. Production method: cut ginger in half, rub it on the bottom of the hot pot with the cut surface (to prevent the fish skin from sticking to the pot when frying the fish head), and then beat the ginger evenly with the back of the knife for later use. After the lard in the pot is heated, choke the pot with Chili granules (Chili is not used for fishing out), fry it in the fish head until it is slightly yellow, add ginger, onion and garlic to saute until fragrant, and pour it into the broth (or boiling water) to boil. Method 4 raw materials: a fat fish head, cooking wine, ginger, onion, fungus, winter bamboo shoots, chicken essence, a little salt, pepper, coriander preparation: the fungus is soaked in advance and torn into small pieces. Wash and chop the fish head for later use. Slice the ginger and cut the onion into chopped green onion. Wash and slice the winter bamboo shoots. Production steps: Step 1: put oil in the wok, stir-fry the fish head slightly, and boil water in the casserole at the same time. When the water boils, stir-fry the fish head. Cook cooking wine, add ginger, onion and fungus, bring to a boil with high fire, and simmer for two hours. Step 2: Add winter bamboo shoots, chicken essence and a little salt. After boiling, add pepper and coriander. Food characteristics: the juice is delicious. Don't have flavor. Fresh but not fishy, fat but not greasy, the soup is milky white as juice and pure as snow. Nutritional Value The nutrition contained in fish brain is the most comprehensive and rich, 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. If the intake is insufficient, the baby's brain development process will be hindered. So there is a saying that eating more fish heads can make people smart. However, other parts of the fish head have no special nutritional value. When eating fish heads, you should know the source of the fish heads you eat, such as fish in areas with serious environmental pollution. Deformed fish with big head, thin body and small tail; Fish with cloudy eyes protruding outward; Don't eat bad fish heads and fish heads that have been dead for too long. Don't eat fishhead with bad smell when cooking or eating. When cooking fish heads, be sure to cook them before eating them to ensure food safety. There is also a legend about the origin of fish head casserole. 1975, Zhu Shuncai works as a chef in a canteen in Tianmu Lake. He felt it was a pity that the locals only ate the bighead and threw away all the fish heads. Later, he used fish heads discarded by others to make soup. As a result, he found that the soup cooked with this fish was more peculiar and delicious. Surprised by his discovery, he made up his mind to further explore the selection of materials, seasoning and heat. After all kinds of seasonings are prepared, put them into earthenware utensils with cultural background in Yixing and simmer for more than 2 hours. Its fragrance is rich, its shape is simple and elegant, elegant and luxurious; However, before 1982, the fish head in casserole was still a small jasper hidden in the boudoir. Until 1982, 10, envoys and wives from 75 countries came to Tianmu Lake to taste this dish. They were deeply moved by its exquisiteness, and their excitement was beyond words. It was at that time that they drank soup instead of wine. Fish head in casserole is more than enough in good years and rainy days. In front of Tianmu Lake Hotel stands the statue of Master Zhu Shuncai, the founder of Tianmu Lake casserole fish head. It is said that the casserole fish head cooked by Master Zhu Shuncai has been highly praised by many party and state leaders, and has been favored by celebrities and Chinese and foreign guests.