How to stew fish head is more delicious?

Raw materials: 2 apples, grass carp 100g, lean meat 150g, red dates 10g and ginger 10g. 8 grams of salt, 2 grams of monosodium glutamate, a little pepper and 2 grams of Shaoxing wine.

Special color: nourishing heart and benefiting qi, tonifying kidney and liver can obviously improve dark circles caused by kidney deficiency or lack of sleep.

Exercise: 1 Peeling apples, dicing, soaking in clear water, washing grass carp and dicing, cutting lean meat into chunks, soaking red dates, peeling ginger and slicing.

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.

Tip: When stewing soup, don't put down the seasoning too early to avoid the soup turning white.

Nutritional value: Grass carp-also known as pomfret, miscellaneous fish, grass carp, grass carp and pomfret. Grass carp, ichthyidae, similar to herring, close to crucian carp in body color ... all grass carp recipes.

Apple-also known as Taopo, Nai, Naizi, Pinpo, Pingbo, Wan Chao and Nature. Apple is the fruit of Rosaceae apple. Mainly produced in North China and Northeast China, summer and autumn fruits become ... all apple recipes.

Gourmet: medicated diet-medicated diet is not only a daily diet, but also contains drugs to treat diseases. Furthermore, at present, people demand that diet is not only a delicious food, but also a folk prescription for health preservation, disease prevention and treatment. ...

Braised fish with medlar

Ingredients: 30g steamed dumplings, 3 live crucian carp, 6g coriander, onion, vinegar, cooking wine, pepper noodles, Jiang Mo, salt, monosodium glutamate, sesame oil, lard, clear soup and milk soup.

Characteristic colors: soft crucian carp, sweet medlar, green coriander, delicious. Tonifying liver and kidney.

Exercise: 1 Scales, gills and viscera of live crucian carp are removed, washed and slightly scalded with boiling water. On the crucian carp, every 2 cm, the oblique knife is cut into a cross knife.

2. Cut the coriander into sections and cut the onion into filaments.

3. Put the lard in an iron pot, heat it with high fire, add pepper noodles, shredded onion and Jiang Mo in turn, and then add clear soup, milk soup, monosodium glutamate and salt. At the same time, put the cut crucian carp into a boiling water pot and blanch it for about 4 minutes, then take it out and put it into the field.

4. Wash the handle with warm water, put it in a fish pot, boil it and simmer for 20 minutes, add shredded onion, coriander and vinegar, and pour in sesame oil.

Nutritional value: crucian carp-also known as river crucian carp, catfish, Xitou, crucian carp melon seeds, Xitou fish, marine fish, juvenile crucian carp and mackerel. Crucian carp, also known as Japanese catfish and western head fish, is an animal of CYPRINIDAE, which is produced all over the country. Crucian custom ... all crucian recipes

Coriander-also known as coriander, coriander, cabbage, coriander, star, garden coriander and carrot. Coriander was also introduced by Zhang Qian when he was in the Western Han Dynasty. Its tender stems and fresh leaves have a special fragrance, ... all coriander recipes.

Gourmet: medicated diet-medicated diet is not only a daily diet, but also contains drugs to treat diseases. Furthermore, at present, people demand that diet is not only a delicious food, but also a folk prescription for health preservation, disease prevention and treatment. ...

Stewed fish with papaya

Ingredients: half a green papaya, fresh fish 1 strip (you can choose according to your personal preference, it is best to make soup), 4 bowls of water and a little salt.

Spot color: experts remind that green papaya is rich in papaya, which is very helpful for breast development and can also be used with meat according to your own preferences.

Exercise: 1 Wash papaya and cut into pieces, then put it into water to make soup, boil it over high fire and stew it over low heat for about half an hour.

2. Then cut the fish into pieces, cook them together until cooked, and add a little salt.

Nutritional value: papaya-also known as pumpkin, pear and Xanthoceras sorbifolia Bunge. Papaya is the mature fruit of Malus longipedunculata or Papaya, a deciduous shrub of Rosaceae. The former is called "wrinkled papaya", while the latter is called "smooth papaya" ... all papaya recipes "

Gourmet: beauty recipes-scientific research has found that when the skin contains enough water, trace elements and vitamins, the skin is delicate, smooth and elastic, on the contrary, the skin lacks water, trace elements and vitamins. ...

Braised fish with pepper

Raw materials: 50 grams of mingtai fish, sugar 10 gram, 200 grams of fresh fish, 50 grams of pepper, shredded onion 10 gram, 5 grams of minced garlic, Jiang Mo 1 gram, sesame 1 gram, 30 grams of Chinese cabbage leaves, 30 grams of soy sauce and vegetable oil/0 gram.

Exercise: 1 Cut the fresh fish into 3 cm pieces and wash the peppers for later use.

2. Spread a layer of cabbage leaves in a small pot, put fresh fish and peppers on it neatly, and then add soy sauce, sugar, ginger and 1 liter of water to stew.

3. Stew the soup to half, add vegetable oil in the middle to continue stewing, then add pepper noodles, onions and garlic, and put sesame seeds on the plate.

Nutritional value: Cod-also known as Cod Narrow, Pacific Fish, Big Head Green, Big Mouth Fish, Big Head Fish, Big Head Fish and Stone Intestine Fish. Cod is a cold-water bottom fish, distributed in the North Pacific Ocean, produced in China ... in all cod recipes.

Gourmet: Korean food-Korean food is very distinctive. Although the cooking is mainly barbecue, its taste is very popular in China. Unlike Chinese food, Korean food is light and less greasy, while ... all Korean food.

Stewed fish head and fish tail soup

Ingredients: 500g grass carp.

20g of auricularia auricula (water hair) and 20g of magnolia tablets.

Onion 15g ginger 15g salad oil 25g salt 10g cooking wine 15g.

Characteristic color: the soup is fresh and fragrant.

Exercise: 1 Remove the middle part of the fish, wash the head and tail, and blanch in boiling water;

2. Wash and slice Flos Magnoliae, onion and ginger respectively;

3. Put the pot on the fire, and put the broth, fish head and fish tail, water-borne fungus, water-borne magnolia slices, onion and ginger into the pot;

4. Bring to a boil, add salt, cooking wine and salad oil, and stew until the soup is thick.

Nutritional value: Grass carp-also known as pomfret, miscellaneous fish, grass carp, grass carp and pomfret. Grass carp, ichthyidae, similar to herring, close to crucian carp in body color ... all grass carp recipes.

Gourmet: fresh soup-1. The common name of porridge is sticky food cooked with rice. Because it sounds similar to "like", it is often interpreted as "like" on the Internet. It is a kind of ... all delicious soups used in LOLI and Martian literature.

Stewed fish head with three mushrooms

Ingredients: 300g silver carp head.

Mushroom (fresh) 50g straw mushroom 50g mushroom (fresh) 50g.

Vegetable oil 30g onion 10g ginger 10g garlic (white skin) 10g salt 5g pepper 3g sesame oil 5g pepper (dried red tip) 5g cooking wine 15g.

Exercise: 1 Wash the three mushrooms (Lentinus edodes, Lentinus edodes and Volvariella volvacea), blanch them with hot water, and take them out to dry for later use;

2. Remove scales and gills from the fat fish head, cut in half, scrape off the black film, wash and drain;

3. Cut the green onion into sections, peel and slice the ginger and garlic;

4. Heat the wok, put the oil in, add the fish head and fry it slightly, and push it to one side of the wok when both sides are cooked;

5. Stir-fry shallots, ginger, garlic and dried peppers in a pot, sprinkle with cooking wine, pour in broth (100g), pour in mushrooms, and simmer in a casserole for about half an hour;

6. Season with salt, pepper and sesame oil.

Nutritional value: bighead carp-also known as chubby head fish, white fish, silver carp, bighead carp, bighead carp, silver carp and whale. Pangtou fish, also known as bighead carp, is one of the four famous fish in China. This ... all the recipes for bighead carp

Mushrooms-also known as mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, meat mushrooms, meat mushrooms, mushrooms. Mushrooms are the fruits of Agaricus, Basidiomycetes, Agaricus, Basidiomycetes and Edible Fungi ... All mushroom recipes.

Cuisine: Zhejiang cuisine-Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in China. It has beautiful mountains and rivers, rich products and delicious taste. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located in the east of China ... all Zhejiang cuisine.

Stewed fish pieces

Ingredients: 200g grass carp.

Egg 50g starch (corn) 10g.

Coriander 3g onion 50g peanut oil 3g monosodium glutamate 2g salt 3g cooking wine 15g pepper 1g vinegar 7g garlic (white skin) 50g sesame oil 5g ginger 50g.

Exercise: 1 Boning grass carp and keeping fish for later use;

2. Cut the fish into domino pieces and add cooking wine, monosodium glutamate, salt and sesame oil to taste;

3. Adding starch into the egg liquid to make an egg paste;

4. Put the fish pieces into the egg paste and mix well;

5. Cut the coriander into sections and cut the onion into filaments for later use;

6. The wok is on fire. Inject peanut oil and heat it to 70%. Add fish pieces and fry until slightly yellow, and control the oil;

7. Cook the pot with high fire, add broth (500g), cooking wine, salt, monosodium glutamate and pepper to boil;

8. Put the fish pieces, onions, ginger and garlic into the pot and boil;

9. Stew on low heat 10 minute, remove the onion, ginger and garlic, pour in vinegar and sesame oil, and sprinkle with shredded onion and coriander.

Nutritional value: Grass carp-also known as pomfret, miscellaneous fish, grass carp, grass carp and pomfret. Grass carp, ichthyidae, similar to herring, close to crucian carp in body color ... all grass carp recipes.

Cuisine: Anhui cuisine, referring to Anhui cuisine, is one of the eight major cuisines in China. The formation and development of Anhui cuisine are closely related to Anhui's geographical environment, economic products and customs. ...

Braised fish balls in chicken soup

Raw materials: old hen 1 bird (about 600g), clean grass carp 180g, proper amount of black fungus, proper amount of straw mushroom, proper amount of Shaoxing wine, proper amount of monosodium glutamate, proper amount of onion ginger juice and proper amount of egg white.

Operation: 1. The old hen is processed, cleaned and hung in chicken soup 100g for later use;

2. Processing grass carp into minced fish, adding onion ginger juice, refined salt, monosodium glutamate, egg white and Shaoxing wine, and stirring; Put cold water in the pot, squeeze the fish paste into balls and put them in the pot. After the pot is slightly boiled, skim off the floating foam and leave it away from the fire for later use.

3, casserole fire, add chicken soup, add fungus, straw mushroom, fish balls stew, add refined salt, monosodium glutamate to taste.

Tip: Chicken soup should be clear and original. Fish balls should be round and smooth.

Nutritional value: Grass carp-also known as pomfret, miscellaneous fish, grass carp, grass carp and pomfret. Grass carp, ichthyidae, similar to herring, close to crucian carp in body color ... all grass carp recipes.

Chicken-chicken is tender and delicious. Because of its light taste, it can be used in various dishes. Meat is rich in protein, which can be said to be one of the highest meats in protein ... all chicken recipes.

Cuisine: Jiangsu cuisine-Jiangsu cuisine is Jiangsu cuisine. It consists of four local flavors: Huaiyang, Jinling, Suzhou, Wuxi and Xu Hai. Its influence covers the middle and lower reaches of the Yangtze River and enjoys a high reputation at home and abroad. The characteristics of Jiangsu cuisine ... all Jiangsu cuisine

Bad brother's testimony:

that‘s great

Do you think this answer is good?

Happy fairy

Answer adoption rate: 24.0%

2008-09-25 14:25

relevant issues

How to eat stewed fish is more delicious? 5 answers how to cook stewed fish tastes better, 4 answers how to cook stewed fish? Do you know how to stew fish? Want to know how to cook fish to taste better, 2 answers.

Related search

How to stew fish, how to cook fish, how to cook fish, how to cook fish, how to cook fish, how to cook fish in an iron pot, how to cook fish soup.

Other answers

Blanch the fish in boiling water, cool it in cold water, scrape off the floating skin with a knife, and cut a knife diagonally on the fish.

2 Put oil in the pot, stir-fry the meat slices, onion slices and ginger slices with a spoon, add the soup (chicken soup is ok, but it is meaningless to add some water), add pepper water, cooking wine, refined salt and monosodium glutamate, then put the fish in, and cook for about 0/5-20 minutes on low heat. Take out the onion slices and ginger slices without vinegar.

Ingredients: fish, pork, salad, oil, salt, vinegar, onion, ginger, pepper and cooking wine.

Ingredients: grass carp, herring or carp, one piece of marinated tofu, one handful of vermicelli, Chinese cabbage, several pieces of pork belly, some hazelnuts or mushrooms, one or two ingredients of potatoes: two green peppers, one dried pepper (less spicy), one onion, one ginger, half garlic, salt, cooking wine, sugar, soy sauce, pepper and star anise. Wash fish, change knives, control water, control oil or fry for three or four minutes.

2. adjust the soup. Master the amount of salt according to your own taste; Cut the onion, don't chop it, it can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients into a cooking basin and stir well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.

3. Stewed fish. After oiling the fish, pour off the excess oil, pour the prepared soup on the fish and add the pork belly; Add boiling water, the amount of which is less than the fish body and the side of a large spoon, and stew it with strong fire; Boil the water for three to five minutes, then simmer for 20 minutes. Be careful that the amount of water is not too small. First, the stew takes a long time. Second, vermicelli is needed later, and vermicelli can be used to drink water.

4. Feeding. Stew the fish in a pot for about 25 minutes, then add vermicelli, potato and hazelnut mill. Don't stick the vermicelli to the bottom of the pot to avoid sticking to the pot. 10 minutes later, add tofu and chopped Chinese cabbage. The whole cabbage can be put in. Turn off the fire in five or six minutes and take out the pot. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.

Coke is not sweet.

Answer adoption rate: 14.7%

2008-09-25 14:25

1: The fish needs washing. I believe everyone knows that gills and internal organs should be dug clean, otherwise they are not delicious, even if they are delicious, they are not in the mood, hehe.

Point 2: Fried fish skin. Be careful that the oil is not too hot, or the fish skin will fall off. In addition, you can also put some salt, soy sauce or ginger juice on the fish before frying. I won't say much about this, mainly to prevent the fish skin from falling off. In addition, when frying, turn it slowly, otherwise no fish skin can stand strong frying.

The third point: when frying fish, cook it with vinegar. Needless to say, you can smell it yourself. The word is "beauty"

Point 3: Put more condiments when stewing fish, such as onion, ginger, garlic, wine and so on. Do not underestimate them. One of them is not delicious. Put coriander at the end before cooking. (I won't talk about salt and monosodium glutamate)

Finally, sometimes putting some big sauce will make the finishing touch.

Introduce a method of stewing fish.

Stewed fish: one carp (all kinds of fish), 50g of rice, proper amount of angelica dahurica, proper amount of ginger, proper amount of salt and monosodium glutamate.

Add water to the rice cooker and cook it properly. Take out the rice 10 minute after the water boils. Pour the cooking water (rice soup) into the wok. After the soup is boiled, the fish enters the pot. Add seasoning. Simmer for about half an hour. Note: Do not dry the water.