Braised Fish Head in Casserole(sha guo yu tou )

Fish head in casserole

Raw materials for making fish head in casserole

Fat head fish head 1000 grams, winter bamboo shoots 25 grams, mushrooms 25 grams, ham 25 grams, Haimi 5 grams.

Ingredients for making fish head in casserole

Cooking wine, refined salt, monosodium glutamate, big oil, pepper, garlic, onion, ginger,

Steps of making fish head in casserole

(1) Fish head to gills, split clean; bamboo shoots, ham cut into pieces, onion cut into sections, ginger sliced, water mushrooms clean.

(2) Heat the oil in the spoon, add the fish head, fry it into golden yellow on both sides, then add the green onion and ginger, cook the cooking wine, add the soup, add the salt and monosodium glutamate, adjust the taste, bring to a boil, put it into the casserole, add the bamboo shoots, ham, mushrooms, pepper noodles, and sea rice, when the heat is high, move to the low heat to stew for about half an hour, the fish head is rotten, the soup is thick, and then add the garlic Pour a little strong oil on the garlic section and serve.

Characteristics of fish head in casserole

The soup is milky white in color and fragrant in taste.

Braised Fish Head in Casserole

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

On September 10, 2018, "Chinese food" was officially released, and "fish head in casserole" was rated as one of the top ten classic dishes in Jiangsu Province.

Production method

Practice 1

Material Science:

One fatty fish head (about 1000 grams), 250 grams of tofu, one red pepper, 5 grams of sesame oil, 25 grams of vegetable oil, 25 grams of green garlic, 10 grams of green onion and ginger, 35 grams of soy sauce, 2.5 grams of refined salt, 15 grams of cooking wine, 10 grams of sugar and a little MSG.

Production method:

1. Wash the fish head and marinate it with soy sauce.

2. When cooking oil is 80% hot in the pan, fry the fish head in the pan. When both sides are golden, add cooking wine.

3. Put the fried fish head into a casserole, add two bowls of cold water, soy sauce, sugar, refined salt, scallion, ginger and red pepper, and cook it over high heat.

4. Cut tofu into cubes, boil it in water, put it into a casserole and cook until the fish head is cooked. Add garlic flower, sesame oil and monosodium glutamate before eating.

Practice 2

Eating: breakfast | Chinese food | dinner

Material Science:

Ingredient: 800g silver carp head

Accessories: 25g winter bamboo shoots, 25g ham, 25g mushrooms (fresh), 25g shrimps, 15g green garlic

Seasoning: 25g green onion, 25g ginger, 50g peanut oil, 8g salt, 3G monosodium glutamate, 20g cooking wine and 5g pepper

Production method:

1. Remove gills of fish head, split and wash, cut bamboo shoots and ham into slices, cut scallion into sections, slice ginger into slices, and wash mushrooms. Wash the garlic and cut into sections.

two Put the peanut oil in the spoon, and when the oil is hot, add the fish head and fry it on both sides until golden yellow. Then add the green onion and ginger and fry it a little. Then cook the cooking wine and pour in 1000 grams of milk soup. After boiling, add the refined salt and monosodium glutamate to adjust the taste. After boiling, put it into the casserole, add the bamboo shoots, mushrooms, ham, sea rice and pepper, and bring to a boil. Then move it to a low heat and simmer for half an hour Head rotten, soup thick, and then under the garlic section, the heat with drenching in the garlic section can.

Practice 3

Material Science:

One head of Hypophthalmichthys molitrix (about 600g); half a catty of tofu (cut into half thick, one inch square pieces); half a tomato (sliced); cooked pork tripe slices, cooked pork heart slices, cooked pork tongue slices, red sausage slices, mushroom slices, Flammulina velutipes, black fungus slices, asparagus slices, Yulan slices a little; half a catty of tofu (cut into half thick, one inch square pieces); half a piece of tomato (sliced); It is composed of 50g lard, 30g ginger, 50g scallion, 10g sliced garlic, 5g prickly ash, proper amount of white pepper and salt.

Production method:

Cut the ginger in half, rub it on the bottom of the hot pot with the cut side (it can prevent the skin from sticking to the pot when frying the fish head), beat the ginger with the side of the knife, heat the lard in the pot, choke the pot with Chinese prickly ash (Chinese prickly ash is not used), fry the fish head over medium heat until it is slightly yellow, add ginger, scallion and garlic, rush into the broth (or boiling water) and bring to a boil, pour into the casserole, stomach, heart, tongue, mushroom and fungus Add salt, tofu, green shoots, red sausage and Flammulina velutipes. After the soup is boiling, add tomato slices and pepper. Turn the pot slightly (do not add monosodium glutamate, so as not to affect the taste of fish).

Practice 4

Raw materials: a fat head fish, cooking wine, ginger, green onion, fungus, winter bamboo shoots, chicken essence, a little salt, pepper, coriander

Preparation: soak Auricularia auricula in advance and tear small pieces. Wash and chop the fish head. Slice ginger, cut scallion into scallion. Wash and slice the bamboo shoots.

Production steps:

Step 1: add oil to the frying pan, stir fry the fish head slightly, and at the same time use the casserole to boil the water. When the water is boiling, stir fry the fish head. Add cooking wine, ginger, green onion and agaric, boil over high heat and simmer over low heat for two hours.

Step 2: add winter bamboo shoots, chicken essence and a little salt. Bring to a boil and add pepper and coriander.

Food characteristics

The juice is thick and delicious. have a distinctive flavour.

Fresh but not fishy, fat but not greasy, soup color milky white as milk, pure as snow.

nutritive value

Fish brain contains the most comprehensive and rich nutrition, which contains a kind of fish oil needed by human body. 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 beings, which mainly exists in the phospholipids of the brain and can maintain, improve and improve the brain function. If you don't take enough, the baby's brain development will be blocked. Therefore, there is a saying that eating more fish head can make people smarter. However, the rest of the head has no special nutritional value.

What to eat

When eating fish head, you should know the source of the fish head, such as the fish in the area where the environment is seriously polluted.

Don't eat the deformed fish with big head, thin body and small tail; the fish with turbid eyes and bulging outward; the deteriorated fish and the fish that have been dead for too long. When cooking or eating, don't eat fish with peculiar smell. When cooking fish head, it must be cooked thoroughly before eating to ensure food safety.

Related allusions

There is also a legendary story about the origin of the fish head casserole. In 1975, Zhu Shuncai worked as a chef in a canteen in Tianmu Lake. He saw that the local people only ate the body of the big bighead carp after catching it, and he felt it was a pity that all the fish heads were thrown away. Later, he used fish heads discarded by others to make soup. As a result, he found that the soup made from this kind of fish was more peculiar and delicious. He was so surprised by his discovery that he decided to further explore the selection of ingredients, seasoning and seasoning. After all kinds of seasonings are prepared, they are put into Yixing's earthen casseroles with cultural background and simmered for more than 2 hours. However, before 1982, the fish head in casserole was still a small jasper hidden in the boudoir. Until October 1982, the envoys and wives of 75 countries came to Tianmu Lake and tasted this dish. They were deeply moved by its delicacy. They were so excited that they drank soup instead of wine one after another. It was after that banquet that the casserole came to Tianmu Lake Fish head is famous all over the world. Fish head in casserole means plenty of rain and plenty. In front of the Tianmu Lake Hotel stands the statue of Master Zhu Shuncai, the founder of Tianmu Lake casserole fish head. It is said that the fish head in casserole cooked and developed by Master Zhu Shuncai has been highly praised by many party and state leaders and favored by celebrities and Chinese and foreign guests.

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