Braised carp head(chai hui lian yu tou )

Method of removing and stewing silver carp head:

Raw materials for making silver carp head

A silver carp head, 35 grams of crab meat, 250 grams of green vegetable heart, 50 grams of bamboo shoots, 25 grams of cooked ham, 40 grams of cooked chicken gizzard, 75 grams of cooked chicken, 15 grams of watery mushrooms, 5 grams of shrimps, 25 grams of green onion, 15 grams of ginger, 25 grams of Shaojiu, 250 grams of chicken soup, 2.5 grams of salt, 7.5 grams of sugar, 2 grams of monosodium glutamate, 25 grams of wet starch, 5 grams of white vinegar, 75 grams of cooked lard and 2 grams of white pepper.

The steps of making silver carp head are as follows:

Split the fish head into two pieces, remove the gills and wash it, put it into a water pot, bring it to a boil over a high heat, then move it to a low heat and simmer until the fish is free of bone, remove the bone, then put the fish head into the pot, add onion, ginger and Shaoxing wine to get out of the water. Wash the green vegetable heart and cut it into olive shape. Put it into 40% hot oil (about 88 ℃) until it is green. Remove and drain the oil. Put oil on the pot and heat it to 50% heat (about 1 10 ℃), fry ginger slices and scallions until fragrant, remove them, stir fry crab meat and shrimps, add Shaojiu, chicken soup, refined salt and sugar, then add bamboo shoots, cooked ham slices, cooked chicken gizzard, cooked chicken meat slices, Shuifa mushroom, shrimps and other raw materials, cover and cook for 10 minutes, add vegetable heart and monosodium glutamate, bring to a boil, thicken with starch and pour in water White vinegar, cooked lard, from the pot to plate, sprinkle with white pepper, put ham slices.

The characteristics of the head of silver carp are as follows

Fish head boneless, fish fat and tender, thick soup, delicious taste, rich nutrition, for the winter delicacy.

Braised carp head

Silver carp head is a famous traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. Silver carp head is used as the main material, and stewed dishes are used in cooking. The taste is salty and delicious. Taste: sticky and smooth skin, tender and fat fish, thick soup, delicious taste and rich nutrition.

Main ingredients

Ingredient: silver carp head 2500g

Accessories: 200g rape heart, 50g ham, 50g chicken, 50g crab, 60g spring bamboo shoots, 50g mushroom (fresh), 25g chicken gizzard, 25g shrimp seed, 3G

Seasoning: shallot 25 g, salt 4 g, sugar 2 g, pepper 1 g, ginger 25 g, cooking wine 100 g, white vinegar 25 g, monosodium glutamate 1 g, starch (broad bean) 13 g, lard (refined) 100 g

texture

The skin is sticky, greasy and smooth, the fish is fat and tender, the soup is thick, the taste is delicious, and the nutrition is rich.

allusion

At the end of the Qing Dynasty, there was a rich man named Wei in Yangzhou. Although he has a great fortune, he is famous for his stinginess. This year, the rich man wanted to build an embroidery building in the back garden. Because of his stinginess, no one went to the local bricklayer. From the warm spring to the deep autumn, the embroidery building has not yet started. In a hurry, the rich man posted a list everywhere, claiming that those who would like to build the wall would provide three meals a day free of charge in addition to their wages. In the end, it was hard to recruit five tile carpenters from northern Jiangsu. The foreman is a young man named Cao Shou, who is very smart and capable. The next day, the rich man gave them three meals, all of which were porridge and dried radish. At noon is hard to swallow brown rice and lack of oil and salt vegetable soup. Three days in a row, every day. He was so angry that Cao Shou and others gave him a hard time. On his wife's birthday, the chef bought a silver carp weighing more than 10 kg. The fish's body was cooked, but the fish's head was useless. The rich man thought it a pity to abandon it, so he ordered the chef to remove the fish's skull and cook the fish. The cook thought for a moment, first split the fish head in half, rinse it thoroughly, then put it into the pot and boil it with water. When boiling to the bone, remove the bone, put the meat together, add oil, salt, onion, ginger and so on, and stew in the pot. Take it to Cao Shou and others to eat. When they see it, they can't help but get angry. From their heart, where is the fish? It's obviously leftovers. In a rage, they all go out. It's very urgent for the rich man. It's a famous family dish. It's boneless and delicious. Later, he asked the chef to add more seasonings and seasonings, and cook them with chicken soup. Out of curiosity, the chef tasted the fish and found that it was tender, delicious and characteristic. After Cao Shou and others ate it, they also thought it was good, and they just calmed down their anger. Later, the chef made many experiments in the selection of ingredients and cooking, and only when he was satisfied did he hang up the dish card of stewing silver carp head for official supply. After going on the market, it is very popular with customers. Soon, it became a famous dish in Yangzhou.

Production production

1. Remove the root of scallion, wash it, cut it into 15 sections and knot it in 10g;

2. Wash the heart of rape and cut the head into olive shape; 3. Slice the ham;

4. Wash, cook and slice the chicken;

5. Peel, wash and slice the bamboo shoots;

6. Wash and slice ginger;

7. Remove the stem of Lentinus edodes, wash and slice;

8. Wash, cook and slice chicken gizzards;

9. Split the fish head (silver carp head) into two pieces, remove the gills and wash it, submerge the fish head with water in the pot, and cook it on a high fire until the fish is free of bone, then remove the bone;

10. Change the water in the pot, put in the fish head meat, add 10 grams of scallion, 10 grams of ginger, 50 grams of cooking wine, put on the high fire to boil, take out, and pick up the scallion and ginger;

11. Heat the frying pan over medium heat. Ladle in the cooked lard. When it is 40% hot, put in the vegetable heart and push it with a hand spoon. When the dish is green, pour in the colander to drain the oil;

12. Heat the pan over a high heat. Ladle 50g of cooked lard. When it is 50% hot, add 15g of scallion and 15g of ginger slices and fry them slightly;

13. After deep frying, remove the green onion and ginger, stir fry the shrimp and crab meat, add 50g of wine, 400ml of chicken soup, refined salt and sugar, then add the bamboo shoots, mushrooms, chicken, chicken gizzard and fish head, cover the pot and cook for about 10 minutes;

14. Add vegetable heart and monosodium glutamate, bring to a boil, thicken with starch, pour in 50g of white vinegar and cooked lard, stir fry evenly, remove from the pot and put on a plate, sprinkle with pepper (white pepper), and then put ham slices on top.

Production tips

1. This dish is made of silver carp (Hypophthalmichthys molitrix) produced along the Yangtze River in Yangzhou. It has big head, lots of meat, tender fat and delicious taste. The quality of silver carp is better after light snow. A fish head should weigh about 2500 grams.

2. There is no rape heart, pea seedling can be used.

3. If this dish is braised in brown sauce, you can change the ingredients, put some bamboo shoots, mushrooms, soy sauce, namely braised silver carp head.

4. Due to the frying process, 500 grams of cooked lard should be prepared. Health suggests that this dish is a winter delicacy.

Nutrients

Silver carp head

Fish head is tender and nutritious. Besides protein, fat, calcium, phosphorus, iron and vitamin B1, it also contains lecithin, which is lacking 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.

Brassica napus

Rape is rich in calcium, iron and vitamin C, which is higher than Chinese cabbage. In addition, carotene is also very rich. It is an important nutrient source for human mucous membrane and epithelial tissue to maintain growth. It is very helpful to resist excessive keratosis of skin. People who love beauty may as well eat more rape. Rape also has the functions of promoting blood circulation, dispersing blood and detumescence, promoting blood circulation and removing blood stasis, detoxifying and detumescence, relaxing bowel movement and strengthening the body. In addition, foreign scientists have recently found that Brassica napus contains substances that can promote the synthesis of rhodopsin in the eyes, which can play the role of eyesight. At the same time, they pointed out that cruciferous vegetables such as Brassica napus can reduce the risk of pancreatic cancer.

Ham

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

chicken

Chicken meat is tender, delicious, high protein content, and easy to be absorbed by the human body. It can enhance physical strength and strengthen the body. It contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. And the whole body of the chicken is medicine, beneficial to the five zang organs, tonifying deficiency and damage, tonifying deficiency and strengthening stomach, strengthening tendons and bones, promoting blood circulation, regulating menstruation, stopping leucorrhea and so on. It is used for asthenia and emaciation, deficiency of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus. It can be eaten by the general population, especially for the elderly, the sick and the weak.

Crab meat

Crab meat is rich in protein and trace elements, which has a good tonic effect on the body. Crab has the functions of clearing away heat and toxin, reinforcing bone and marrow, nourishing tendons and promoting blood circulation, benefiting limbs, nourishing liver yin and filling gastric juice. It has certain therapeutic effect on congestion, jaundice, backache and rheumatoid arthritis. Crab has the function of anti tuberculosis, which is beneficial to the rehabilitation of tuberculosis.

Spring bamboo shoots

The taste of spring bamboo shoots is light, tender and nutritious. It contains abundant water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and more crude cellulose. Modern medical certificate

Chinese PinYin : Chai Hui Lian Yu Tou