Stewed Fish Head with Tofu in Casserole(sha guo yu tou dou fu )

Fish head tofu in casserole

Raw materials for making fish head tofu in casserole

One silver carp head (1250g), 500g tender bean curd, 75g cooked bamboo shoots, 25g Shuifa mushroom, 25g bean paste, 25g Shaojiu, 1.5g minced ginger, 25g green garlic, 100g soy sauce, 20g sugar, 3.5G monosodium glutamate, 250g cooked vegetable oil (100g consumption), and cooked lard.

Steps of making fish head tofu in casserole

1. Remove the scales and gills from the head of silver carp and wash it. Use a knife to make two deep cuts on both sides of the back meat near the head and put it in the container. Coat the head section with chopped bean paste and marinate it with 15g soy sauce to make the salty taste permeate the whole head. Cut tofu into 3.5cm long and 0.5cm thick slices and blanch with boiling water.

2. Heat up the frying pan with high heat, add vegetable oil to the frying pan and fry the fish head until it is 80% hot. Turn the fish head over and fry it slightly. Cook it with wine and ginger juice, cover it with soy sauce, sugar and fresh soup, add 1000 grams, cover it and simmer until it is eight. When it is mature, add tofu, bamboo shoots, mushrooms and monosodium glutamate. After boiling, take the pot and pour it into a large sand pot. Put it on a low heat stove and simmer for five minutes. Then move it to a medium heat and cook for about two or three minutes. Skim off the foam, add garlic and monosodium glutamate, pour lard on it and serve as raw material

Characteristics of fish head tofu in casserole

The color is simple and elegant, the soup is pure and thick, the fish head is tender and delicious, and the fragrance is overflowing.

Stewed Fish Head with Tofu in Casserole

Fish head bean curd in casserole is a famous traditional dish in Hangzhou, Zhejiang Province. It is smooth and tender in oil, delicious in taste, pure in taste and fragrant in winter. Fish head bean curd in casserole is a combination of various nutrients, which has good tonic effect. Those who can't eat three meals regularly and quantitatively can eat it when the seasons overlap. It can supplement physical strength and regulate body and mind. Its taste is diverse, its cooking method is thin, and its oil is elegant. It can moderately stimulate the appetite. It is suitable for the developing ethnic groups and those who often eat delicacies. Therefore, the Emperor Qianlong of Qing Dynasty has endless aftertaste on it. It is smooth and tender with delicious taste. The soup is pure, strong and fragrant. It's a good product in winter.

raw material

Half a piece of silver carp head (weighing about 150g), 250g of tender tofu, 25g of Shuifa mushroom, 75g of cooked bamboo shoots, 25g of Shaojiu, 5g of minced ginger, 35g of soy sauce, 25g of tender garlic, 15g of sugar, 15g of bean paste, 3.5G of monosodium glutamate, 250g of cooked lard and 250g of Shangtang.

practice

1. Wash the head of silver carp, remove the teeth, and make two deep cuts on the meat near the head, one on the gill cap meat, and one on the walnut meat. The profile of the fish head is coated with a layer of collapsed bean paste, and the front is smeared with soy sauce. Cut tofu into long pieces and blanch in boiling water to remove beany smell. Mushroom slices. Cut the garlic into sections.

2. Heat the fish head in a casserole over a high heat. When it is 80% hot (about 1760 ℃), fry the fish head in the casserole. Add soy sauce, Shaoxing wine and sugar. Turn the fish head over. Add 500 grams of soup and water. Add tofu, bamboo shoots, mushrooms and ginger. After boiling, pour it into a casserole. Simmer over low heat for 15 minutes. Then heat over medium heat for 2 minutes. Sprinkle the foam. Add monosodium glutamate and garlic. Drizzle over the casserole 25 grams of lard, the casserole set on the table.

characteristic

It is smooth and tender with delicious taste. The soup is pure, strong and fragrant. It's a good product in winter.

Basic materials

Kapok tofu 2 boxes, fresh silver carp head (with neck fish head) 600 grams, cooked bamboo shoots 75 grams, mushrooms 30 grams, ginger 2 pieces, pork 40 grams, garlic 1 root, pepper 1 root, bean paste 2 tbsp, rice wine 1 tbsp, soy sauce 3 tbsp, sugar 1 tbsp, soup 5 cups, a little pepper.

Production method

1. Wash the fish head, remove the teeth, and make 2 deep cuts near the gills.

2. Cut tofu into 4 × 1cm thick slices.

3. Wash and slice bamboo shoots, mushrooms, pork and ginger.

4. Cut pepper and garlic seedlings into inch segments.

5. Add onion, ginger and wine to the fish head and simmer for 20 minutes over low heat.

6. Remove the fish after the head has cooled.

7. Add 2 tbsp of oil into the frying pan, first add ginger, pepper slices and seasoning (1) to stir fry until fragrant, then add pork and stir fry until cooked, finally add all the ingredients and seasoning (2) to simmer for 15 minutes, then pour into the casserole for another 5 minutes.

Suitable population

1. Malnutrition.

2. Those who are dispirited, lack of fighting spirit, upset, irritable, emotional disorder, often sad or anxious.

3. Design and creation groups that often need to use their brains and work hard.

allusion

It is said that in the early spring of one year, Qianlong came to Hangzhou and went on a private trip to Wushan in plain clothes. Just in case of heavy rain, he fled to shelter under the eaves of a family halfway up the mountain. After a long rain, Qianlong was cold and hungry, so he pushed the door into the house and asked for food. Wang Xiaoer, the kind-hearted owner of the restaurant, sympathized with the situation, but his family was very poor, so he had to scrape together half of the tofu to cook spinach, and the rest was stewed in a casserole. Qianlong, who was suffering from hunger and cold, was already so hungry that he gulped down the hot food. He thought it tasted so good that he still loved the meal after returning to Beijing. The second time Qianlong came to Hangzhou, he went to Wang Xiaoer's home. During the Spring Festival, Wang Xiaoer lost his job and stayed at home. In order to repay the meal, Emperor Qianlong gave silver to Wang Xiaoer, who opened a restaurant called "Wang Runxing" at the foot of Wushan mountain in the back street, and personally wrote "Huang fan'er". Wang Xiaoer carefully managed, specializing in the supply of fish head tofu and other dishes. Customers are attracted by their reputation, and business is booming. Hangzhou stores are also competing to follow suit. Fish head tofu has become an enduring traditional dish in Hangzhou.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sha Guo Yu Tou Dou Fu