Doubanjiang Grass Carp Head Recipes Full Collection_Full Collection of Grass Carp Head and Tofu Soup
Grass carp Heads are very common on our dining tables.They have high nutritional value, rich in unsaturated fatty acids, which benefit blood circulation and are good food for people with cardiovascular diseases; They also contain abundant selenium elements. Regular consumption has anti-aging and beautifying effects, and it can also prevent certain tumors.The flesh of grass carp heads is tender, the fish soup is both delicious and stomach-friendly, suitable for eating more in autumn and winter. Today's article will introduce a comprehensive guide to making grass carp head dishes. Food lovers take note! Diced chili grass carp head Diced chili grass carp head is a traditional Han Chinese dish from Xiangtan, Hunan Province and surrounding areas, it belongs to the Xiang cuisine.This dish combines the freshness of fish heads with the spiciness of chopped chilies, creating a unique flavor. It's particularly noted that this dish uses tea oil as the cooking oil. Diced chili grass carp head can be found in restaurants and small eateries across Xiangtan.
This dish requires some effort to prepare, but it shouldn't pose much difficulty for food enthusiasts!
Now, let's dive into the guide! Ingredients:Main ingredients: 2-pound grass carp head (1 fish), Hunan special diced chili, clear broth 1000 grams Seasonings: Salt 2 grams, MSG 3.5 grams, sugar 1 gram, hot sauce 35 grams, salad oil 60 grams, red pepper oil 10 grams,ginger 10 grams, scallions 8 grams. Preparation steps:1 Wash the fish head and cut it in half, leaving the backbone connected. Crush the chili, chop the onion, mince the garlic, and finely chop another piece of ginger.2 Place the fish head in a bowl and apply oil to its surface.3 Sprinkle the diced chili, salted bean curd, garlic and rice wine over the fish head.4 Bring water to a boil in a pot. Put the fish head with the bowl into the pot and steam until cooked (about 10 minutes).
5 Spread the chopped ginger and scallions on the fish head and steam for one more minute.
6 Remove the bowl from the heat, pour hot oil over it, and serve.
Is your mouth watering?Mine is too! Spicy braised grass carp head The foodie editor often likes to research recipes in their free time. They tried this spicy braised grass carp head and received great feedback from friends. Let's delve into the world of spicy food lovers now! Difficulty: Beginner
Time: 30-45 minutes
Main ingredients:Grass carp head, chili sauce.
Auxiliary ingredients:
Sichuan pepper, star anise, ginger, garlic, coriander, salt, soy sauce, vinegar.Spicy braised fish head preparation steps: 1 Clean the carp head and slice it along the lower lip and belly in half but not all the way through to keep the skin connected. Wash and chop the ginger, scallions, and garlic.
2 In a hot oil pan, add Sichuan pepper and star anise to release their aroma. Add chili sauce and stir for about one minute before adding the chopped ginger, scallions, and garlic.3 Add the carp head into the pot and cover with water or broth to submerge it. Season with soy sauce, vinegar, and salt.
Cook over high heat until boiling. Lower the heat and simmer for about 40 minutes.
4 If there's still too much liquid, bring back to a boil and reduce the sauce.
5 Serve in a bowl with chopped coriander on top. My mouth is watering again. What should I do?
Tips:
1 When washing the fish head, make sure to remove all black membrane inside as it contains harmful substances such as lipids and lysozyme.
2 When cutting the fish head, slice along the lower lip and belly without fully separating them. This will help maintain a whole appearance for better presentation.
3 To prevent sticking during cooking, only use a spoon to occasionally tap the bottom of the pot instead of flipping the fish head twice.
Grass carp head with tofu soup
White milk tofu and grass carp head soup is a common home dish,very flavorful. It has a smooth texture and is rich in nutrition. Sprinkled with coriander, it enhances its freshness and taste.
It's especially suitable for nursing mothers!
Ingredients: 2 boxes of fresh tofu, 1 grass carp head (600 grams), 75 grams of winter bamboo shoots, 1 teaspoon of rice wine (5 ml), 1 teaspoon of vinegar (5 ml), 2 slices of ginger, 2 scallions,3/4 teaspoon of sugar (3 g), 1 teaspoon of black pepper powder (5 g), a few sprigs of coriander, 500 milliliters of broth or water, 1 tablespoon of oil (15 ml).Preparation steps: 1 Clean the fish head and split it in half along the midline, then cut into large pieces. Dry with paper towels.2 Cut tofu slices, bamboo shoots, ginger, and scallions for garnish.
3 Heat a pan with oil and fry the fish head until slightly golden on both sides, then add broth or water to cover it.
4 Once boiling, add vinegar, rice wine. Add tofu, scallion segments, ginger slices, and bamboo shoot pieces, simmer for 20 minutes.5 When the soup turns milky white, season with salt and sugar, then add black pepper powder and coriander garnish before serving. Garlic roasted grass carp head
This garlic roasted grass carp head is easy yet elegant. The taste is both rich and subtle. It's always satisfying after each meal. Using a grass carp head for this dish means eating fish heads, which are beneficial because they contain fish oil with multiple unsaturated fatty acids – essential nutrients that help maintain brain function.
The semi-transparent gel-like flesh beneath the gills is rich in collagen, which helps combat aging and repair body tissues. Ingredients:600 grams of grass carp head, 1 piece of ginger (sliced), 1 red pepper (chopped), 6 cloves of garlic (minced), salt 1/2 teaspoon, vegetarian oyster sauce 1 teaspoon, sugar 1/2 teaspoon, sesame oil 1 teaspoon, black pepper powder 1/2 teaspoon, cooking wine 1 tablespoon, water 3 tablespoons.
Preparation method:
1 Clean the fish head and place it on a dish. Sprinkle with ginger slices, red pepper, and garlic.2 Pour the seasoned sauce over the fish head, cover with plastic wrap, and steam for 15 minutes in a steamer.
Isn't it simple?
Garlic contains proteins, various vitamins, calcium, phosphorus, iron, erucin, selenium, fat, allicin, linalool, etc. It aids digestion, detoxifies, and fights against stomach ailments like abdominal pain and indigestion.
For instance, garlic reduces nitrosamine levels in the stomach, inhibits nitrosamine formation, thereby lowering the risk of gastric cancer;Garlic's germanium, selenium, etc., inhibit the activity of cancer cells; Allicin has strong antibacterial effects against E. coli, shigella, diphtheria bacillus, pneumonia bacillus, and other bacteria. Garlic is warm in nature; those with internal heat should be cautious when consuming it.
Stir-fry the fish head to ensure its integrity, avoid flipping it over; instead, use a spatula to gently tap the bottom of the pot several times to prevent sticking.
Crucian carp head Tofu A comprehensive guide for making soup
Rich white fish head Tofu soup Is very common Home-style dishes, it tastes exceptionally fresh, the broth and texture are smooth and delicious. It is also rich in nutrients, and adding coriander adds a refreshing aroma, making it both tasty and satisfying. It is especially suitable for nursing mothers!
Ingredients:
Soft tofu 2 pieces, fresh crucian carp head 1 (600 grams), water-soaked Winter bamboo shoot 75 grams, cooking wine 1 teaspoon (5 milliliters), vinegar 1 teaspoon (5 milliliters), ginger 2 slices, green onion 2 sections,Sugar half a teaspoon (3 grams),Black pepper 1 teaspoon (5 grams), cilantro in small amount,Broth or water 500 milliliters, oil 1 tablespoon (15 milliliters)
Process:
1. Rinse the fish head, split it in half, and chop into large pieces; pat dry with paper towels.
2. Cut tofu into thick slices, clean winter bamboo shoot and ginger and slice them.
3. Large Stove Heat wok, add oil and fry the fish head for 3 minutes until slightly golden on the surface; then add broth (or water), bring to a boil over high heat.
4. After boiling, add vinegar and cooking wine, let it come to a boil again before adding tofu, green onion sections, ginger slices, and winter bamboo shoot slices, cover and simmer for 20 minutes.
5. When the broth turns milky white, season with salt and sugar, then add White pepper and cilantro segments to complete.
Braised garlic-crucian carp head comprehensive guide
This braised garlic crucian carp head is simple yet elegant, perfect for both casual meals and formal occasions. Most importantly, it has a fantastic taste that is rich but not too overpowering. It always leaves a lingering aftertaste. This dish uses crucian carp heads, which are good for health as they contain fish oil in the brain, a nutrient essential to the body, aiding in maintaining and enhancing brain function. The flesh below the gills is transparent and gelatinous, full of moisture and rich in collagen protein, which can help combat aging and repair cellular tissue in the body.Ingredients: Crucian carp head 1 (about 600 grams), green onion 1 (sliced), red chili 1 (sliced), garlic 6 cloves (minced), salt half a teaspoon, vegetarian oyster sauce 1 teaspoon, sugar half a teaspoon, sesame oil 1 teaspoon, black pepper half a teaspoon, cooking wine 1 tablespoon, water 3 tablespoons.
Preparation method:
1. Rinse the fish head and place it on a plate, sprinkle with green onion segments, chili slices, and garlic pieces.
2. Pour the mixed seasonings over the fish head, cover with cling film, place in a steamer, and steam for 15 minutes using high heat.
Isn't this simple?
Garlic contains protein, various vitamins, calcium, phosphorus, iron, alliin, limonene, etc., which have benefits such as promoting digestion, detoxifying, and fighting against abdominal pain and indigestion.
Specifically, garlic can reduce nitrite levels in the stomach, inhibit nitrite production, thereby lowering the risk of gastric cancer;
Garlic's germanium and selenium can inhibit the activity of cancer cells;Garlic's allicin has strong antibacterial properties, capable of killing bacteria such as Escherichia coli, dysentery bacillus, diphtheria bacillus, pneumonia bacillus. Garlic is warm in nature, cautious for those with internal heat. Specifically, garlic can reduce nitrite levels in the stomach, inhibit their production, and thereby lower the probability of stomach cancer. Garlic contains germanium and selenium that can inhibit the activity of cancer cells. Allicin in garlic has excellent antibacterial effects, capable of killing bacteria such as Escherichia coli, Shigella, Corynebacterium diphtheriae, and Pseudomonas pneumoniae. Garlic is warm in nature; those with internal real heat should use it with caution. Garlic is warm in nature; those with internal real heat should use it with caution.
