Fish head soup(yu tou nong tang )

Fish head soup method:

Raw materials for making fish head soup:

The first half of silver carp is about 750 grams, with several slices of cooked ham and 4 vegetable hearts. Onion, ginger, Shaoxing wine, salt, lard, chicken powder each amount.

Steps for making fish head soup:

1. Wash the head of Hypophthalmichthys molitrix, cut the thick part of the meat properly, and wash it with water.

2. Heat the fish head in a wok over high heat, then add lard to 40% heat. Blanch the fish head with boiling water, put it in the wok with the section upward, fry it slightly, add Shaojiu, turn the fish head over, add onion and ginger, add boiling water to submerge the fish head, cover the wok, heat over high heat for about 5 minutes, add vegetable heart, and then cook for 1 minute.

3. Take out the fish head,

Fish head soup

Fish head soup is a famous traditional dish in Hangzhou, Zhejiang Province. It is very suitable for the whole family to eat in winter. It is delicious and nutritious. If the stewed fish head soup is put on the induction cooker with vegetables and tofu, it will become a fish head hot pot again. It's a wonderful new year's dinner for the whole family. Silver carp head is the first choice for fish head soup. Because silver carp head is big and thick, the stewed soup is extremely delicious. If it is stewed with tofu, its nutritional value will be improved by the full integration of animal protein and plant protein, and tofu can make fish head soup more white and thick.

Recipe name

Fish head soup

Cuisine

Hangzhou cuisine

Recipe effect

Recipe for replenishing intelligence, tonifying brain, conditioning, delaying aging and conditioning the elderly

Manufacturing materials

Ingredient: silver carp head (750g)

Accessories: Ham (25g) and Chinese Cabbage (50g)

Seasoning: shallot (10g), ginger (10g), rice wine (20g), salt (5g), monosodium glutamate (3G), lard (refined) (30g), chicken oil (5g) and vinegar (10g)

Production technology

1. The fresh silver carp was slaughtered and cleaned, and the head half valve (commonly known as "female valve") without spine was cut off from the pectoral fin;

2. Gently cut the gill and the back, and wash with clean water;

3. Peel ginger and pat it loose;

4. The cabbage should be washed clean, the big one should be opened four times, and the small one should be opened in pairs;

5. Slice the cooked ham;

Scald the fish head with boiling water and set aside;

Heat the frying pan on a high heat, slide the pan and add the cooked lard. When it is 50% hot, put the fish head section which has been scalded with boiling water upward into the frying pan and fry it slightly. Turn the fish head over;

8. Add yellow rice wine, green onion and ginger, add 1750 ml boiling water, cover the pot, and cook over high heat for about 5-7 minutes;

Add the cabbage and roll the heart for about 1 minute;

⒑ take out the fish head and put it into the pot. Put the vegetable heart around the fish head;

Remove the scallion and ginger from the soup, skim the foam, and add refined salt and msg to taste;

Filter the soup through a fine sieve, pour it into a skillet, set the leg pieces on fire, pour in the cooked chicken oil, and serve with a dish of minced ginger vinegar.

Process tips

1. Select about 2500 grams of fresh big chain fish head (the book name of the chain is Yongyu, commonly known as pangtouyu, Baotou fish), cut the fish head with a piece of fish meat, and keep the fish brain when cutting the fish head;

2. The frying pan and cover should be washed clean and covered. Do not open the cover during cooking, otherwise the soup will not be clean and the color will not be thick;

3. Do not add salt when cooking, and season after the soup is strong.

Taste of dishes

Taste: milk soup, salty and fresh

The soup is as thick as milk. The fish is tender and smooth. It is delicious and has unique flavor.

dietary nutrition

Hypophthalmichthys molitrix head: the meat of Hypophthalmichthys molitrix head is tender and nutritious. Besides protein, fat, calcium, phosphorus, iron and vitamin B1, it also contains lecithin, which is deficient in fish meat. It can enhance the ability of memory, thinking and analysis, and make people smart. Fish head is also rich in unsaturated fatty acids, which can make brain cells abnormally active, thus greatly enhancing reasoning and judgment. Therefore, eating fish head often can not only strengthen the brain, but also delay the decline of brain power. In addition, the meat under the gills is transparent and gelatinous, which is rich in collagen. It can fight against human aging and repair body cells and tissues.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Pakchoi: the minerals in Pakchoi can promote the development of bones, accelerate the metabolism of the human body and enhance the hematopoietic function of the body. Carotene, niacin and other nutrients are also important substances to maintain life activities. It can relieve mental tension, eat more cabbage before the exam, help to maintain a calm state of mind. According to medical records, Pakchoi has the function of harmonizing, benefiting intestines and intestines, invigorating spleen, diuresis and promoting absorption. Pakchoi also contributes to the disappearance of urticaria.

History and culture

Because of Qianlong's appreciation and esteem, Yutou tofu has become a famous dish of wangrunxing and other restaurants in Hangzhou. Many people come here to taste it. Because it is easy to deteriorate in hot weather, the supply of Yutou tofu is limited. On the basis of retaining the basic characteristics of Yutou tofu, Hangzhou chefs choose ham and vegetable heart as ingredients and cook "Yutou thick soup" meticulously. It has become a "sister dish" on a par with "fish head tofu", both of which are famous traditional dishes in Hangzhou. This dish is one of 36 Hangzhou famous dishes recognized by Zhejiang Province in 1956.

Nutrients

·Heat (1164.54 kcal)

·Protein (140.27 g)

·Fat (64.02 g)

·Carbohydrate (5.44 g)

·Dietary fiber (0.96g)

·Cholesterol (800.40 mg)

·Vitamin A (326.40 μ g)

·Carotene (941.00 μ g)

·Thiamine (0.33 mg)

·Riboflavin (0.63 mg)

·Nicotinic acid (21.62 mg)

·Vitamin C (16.50 mg)

·Vitamin E (1516.27 mg)

·Calcium (467.15 mg)

·Phosphorus (1484.52 mg)

·Potassium (2306.42 mg)

·Sodium (2979.80 mg)

·Iodine (5.00 μ g)

·Magnesium (197.31 mg)

·Iron (13.08 mg)

·Zinc (9.89 mg)

·Selenium (119.54 μ g)

·Copper (0.56 mg)

·Manganese (1.54 mg)

Other practices

Cuisine: Zhejiang

Features: This is a traditional Hangzhou dish derived from "fish head tofu". In the past, due to the fact that tofu is hot and easy to turn sour, which affects the taste quality, the supply of "fish head tofu" has been restricted

Ingredients: half a piece of silver carp head (about 750 g with meat), 5 ml of cooked chicken oil, 75 ml of cooked lard, 40 g of Shaojiu, 20 g of cooked ham, 15 g of refined salt, 4 vegetable hearts, 10 g of monosodium glutamate, 10 g of scallion, 10 g of ginger

make:

1. Half of the fish head without dorsal bone, cut 1 knife on the gill, cut 1 knife on the chin, remove the teeth and wash. Peel the ginger and pat it loose. Slice the ham. The length of the cabbage is about 13 cm, about one to four, and the small ones are cut in pairs.

2. Brush the wok and cover, heat the wok over a high heat, slide the wok, add lard to 110 degrees, scald the fish head with boiling water, add Shaojiu and ginger, turn the fish head over, add 1750 ml boiling water, cover the wok, heat the wok over a high heat for about 5 minutes, add the Chinese cabbage and cook for 1 minute, then remove the fish head from the wok and put it into the pan, Put the vegetable heart around the fish head. Take out the scallion and ginger, skim the foam, add refined salt and monosodium glutamate, sift through a fine screen, pour into a skillet, cover with sliced ham and drizzle with cooked oil. Bring ginger and vinegar with you.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Tou Nong Tang