How to roast fish head is delicious and simple.

Seasoning: (1) seafood sauce, barbecued pork sauce, pillar sauce, salt and chicken essence. (2) 20 grams of onion, 30 grams of garlic slices, 5 grams of coriander, and a proper amount of salad oil. Teach you how to make fried fish heads, and how to make fried fish heads is delicious 1. Wash the silver carp head and replace it with 8 pieces for later use; Seasoning (1) is used to make raw baked sauce.

2. Heat the oil in the casserole, stir-fry the onion and garlic slices, add the fish head, add the raw baking sauce, cook the pot and decorate the coriander.

The key to making fried fish heads: the small ingredients must be fried, otherwise the flavor is not strong.

The method of adding Japanese pepper leaves and fish head soup introduces the cuisine and its effect in detail: Japanese cuisine is delicious porridge soup, delicious porridge soup and delicious porridge soup.

Technology: Boil Japanese fish head soup with pepper leaves and spine. Ingredients: 5 Jiaji fish heads (cut from the lower part of the fish's front fin) (about 750g).

Accessories: mugwort stick 10.

Seasoning: Zanthoxylum bungeanum leaf 10 tablet, refined salt 10g, monosodium glutamate 5g, fish soup 1500g (look at this salty type). (Prepare vinegar essence 10g) The characteristics of Japanese fish head soup with pepper leaves and chicken seeds are: fresh and spicy, salty and palatable. Teach you how to make Japanese fish head soup with Chili leaves. How to make Japanese Chili Leaf Jiaji Fish Head Soup delicious 1. Jiaji fish head is gill-removed and washed. Cut off the lower part of Artemisia stem and wash it.

2. Boil the water in the pot, add vinegar essence, the fish head flies up, drain the water with a colander, and remove the fishy smell. Brush the pan, add fish soup, add fish head after boiling, cook, add refined salt and monosodium glutamate. Put the fish head in a soup pot (cup), code it, code it with wormwood stalks, sprinkle with Chili leaves, buckle the spoon on the surface of the fish head and pour the fish soup.

The practice of chrysanthemum fish head soup introduces the cuisine and its effects in detail: tonifying deficiency and nourishing body, invigorating spleen and appetizing prescription

Taste: slightly spicy technology: stewed chrysanthemum fish head soup. Ingredients: 500g silver carp head and 640g chrysanthemum.

Seasoning: 4 grams of ginger and 8 grams of pepper teach you to make chrysanthemum fish head soup. How to make chrysanthemum fish head soup delicious 1. Wash the big fish head, remove the gills and dry the water;

2. Stir-fry ginger in the wok until it is slightly yellow and has a strong aroma;

3. Add a little rice wine, add a proper amount of water, boil over high fire, and simmer for 40 minutes;

4. Wash the chrysanthemums, and after the fish head soup is cooked, put the chrysanthemums to cook for 10 minute;

5. Season with pepper and serve.

Tips-Health Tips:

1. This soup is used to wet the stomach. Used for deficiency and cold of spleen and stomach, dull pain in epigastric cavity, light and thin mouth, loss of appetite, nausea and vomiting, and mental fatigue. It can damp stomach, dispel cold and stop vomiting.

2. Fish heads tonify the stomach, stir-fry with ginger and rice wine, and take the temperature of ginger and wine, which will help to strengthen the spleen, warm the stomach, dispel the cold, and also remove fishy smell and add fresh leaves to the soup. Chrysanthemum has the function of regulating the spleen and stomach, helping digestion, fragrant smell and stimulating appetite. It is a health soup commonly used in winter.

The method of stewed fish head with fish beads introduces the cuisine and its effects in detail: Bunao Jiannao recipe and Ganyan recipe.

Taste: original craft: stewed fish head with fish beads. Material: main ingredient: 250g silver carp head.

Accessories: Polygonatum odoratum 25g

Seasoning: yellow rice wine 10g, salt 2g, monosodium glutamate 1g, ginger 3g, pepper 1g, vegetable oil 30g to teach you how to make fish-ball stewed fish head, and how to make fish-ball stewed fish head delicious. Wash Polygonatum odoratum and put it in a stew pot for later use; Wash and slice ginger for later use.

2. Add a little oil to a pot, fry the fish head thoroughly in the pot, add cooking wine, scoop it up, put it in a stew pot, add refined salt, monosodium glutamate, ginger slices and appropriate amount of water, put it in a cage for about 30 minutes, take it out and sprinkle with pepper.

Tips-Health Tips:

1. Silver carp is sweet and non-toxic, and its function in Compendium of Materia Medica is "benefiting qi".

The practice of ginger fish head introduces the dish and its efficacy in detail: the secret recipe of delaying aging for the elderly and the secret recipe of nourishing brain.

Taste: Ginger flavor technology: Steamed fish head with ginger sauce Material: Ingredients: silver carp head 350g, tofu (North) 150g.

Seasoning: green onion 10g, ginger 5g, pepper 2g, monosodium glutamate 1g, soy sauce 5g, cooking wine 5g and salt 2g. Teach you how to make fish heads with ginger sauce. How to make the fish head with ginger sauce delicious? 1. Wash the fish head, cut it in half and blanch it with boiling water. Gypsum tofu is cut into 2 cm thick triangular pieces, scalded in boiling water, and simmered in broth; Mash ginger and soak it in a little water (extract ginger juice).

2. Put the fish head in a steamer with the fish mouth facing outwards, add onion, ginger, monosodium glutamate, pepper, cooking wine, soy sauce, salt, cooked lard and a small amount of stock, and steam for about 20 minutes. Remove the onion and ginger, drain the tofu, put it in, and pour in the ginger juice.

Tips for making fish head with ginger sauce: This dish can be cooked in microwave oven, and its shape and color are better.

Tips-Health Tips:

Natural DNA beneficial to brain development exists only in fish heads. Early pregnancy, pregnant women should eat more.