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Boiling, dismantling, braising three cooking methods four steps to tell you Huaiyang famous dish dismantling braised silver carp head how to do? Characteristics of the braised chain fish head: the marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small.

The fish head is now one of the four major cuisines of Su cuisine in the traditional dish, Huaiyang flavor cuisine as an important part of Su cuisine, representative dishes account for about half of Su cuisine. The ancient method of dismantling braised silver carp head began in the last years of the Qing Dynasty and has been passed down to this day. The head is first split into two pieces and washed, after boiling, the bones are removed, the fish is seasoned with oil, salt, green onion and ginger, and then the crab meat, chicken, liver and shiitake mushrooms, shrimp, chicken soup, ham, etc. are boiled together, until the cooked rotten aroma is overflowing. This fish head marinade is thick and white, fat and tender, and it is worthy of Zhenjiang.

Boiling, dismantling, braising three cooking methods four steps to tell you Huaiyang famous dish dismantling braised silver carp head how to do? Characteristics of the braised chain fish head: the marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small.

Legend has it that in the late Qing Dynasty, there was a rich man in Zhenjiang City who hired migrant workers to build a building for him, and the drinking order was completed within a time limit, but the quality of three meals a day was extremely poor, and the migrant workers were indignant. One day, on the occasion of his wife's birthday, he invited a celebrity chef to do a banquet, bought a flower chain fish weighing more than ten kilograms, and asked the chef to cook the fish meat section on the table and cook the fish head for the migrant workers to eat. According to the instructions of the rich man, the chef chopped off the head of the fish in two, first put it in a pot of water and boiled it until it was cut off, removed the fish bones, and added fresh soup to cook a dish. After eating it, the migrant workers felt that the fish was tender and tender, and the soup tasted extremely delicious, and they praised the chef's superb craftsmanship. Later, the chef returned to the shop and continued to cook with silver carp head, improving the selection of ingredients and preparation methods, and listing the dish of "dismantling the braised chain fish head" in the store. After tasting it, customers think that this dish is delicious and unusual. Soon, various restaurants imitated the production, and the dish became famous in Jiangsu and became the most famous dish in the Zhenyang area.

Boiling, dismantling, braising three cooking methods four steps to tell you Huaiyang famous dish dismantling braised silver carp head how to do? Characteristics of the braised chain fish head: the marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small.

Silver carp head refers to the head of bighead carp, which is commonly known as fat head fish. Fish in the south live in living water, the water is very fluid, and the quality of the fish is higher than that of the fish farmed in the stagnant water.

Boiling, dismantling, braising three cooking methods four steps to tell you Huaiyang famous dish dismantling braised silver carp head how to do? Characteristics of the braised chain fish head: the marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small.

<h1>Dismantle the braised chain fish head</h1>

Ingredients: 1 flower chain fish head (weighing about 2250 grams), 24 vegetable hearts, 50 grams of bamboo shoot slices, 30 grams of shiitake mushrooms.

Seasoning: 10 grams of green onion and ginger, 50 grams of rice wine, 5 grams of refined salt, 500 grams of cooked lard (about 150 grams), 750 grams of broth, a little monosodium glutamate, pepper and wet starch.

Method:

First, remove the gills from the gills, remove the scales, wash them; use them to split in half from the jaws, then wash the dirty blood with clean water, put them in the pot, add water to drown the fish heads, add green onion knots, ginger slices 5 grams each, and 25 grams of rice wine, boil over high heat, and move to the low heat for 10 minutes.

Second, use a colander to fish people in cold water for a little dip, on the water surface, with the left hand to support, the fish face down, the right hand to remove the fish bones piece by piece, the bone of the fish head fish face down on the bamboo pad.

Third, wash the vegetable hearts and cut the vegetable heads into olive shapes. Heat the wok, scoop in the cooked lard, cook until it is 50% hot, put in the heart of the dish, pour out the oil in the pot, add a small amount of broth, salt, MSG, after a few minutes, take out the heart and put it in the soup dish on the substrate.

Fourth, the wok on the high heat, add 75 grams of lard, burn to 50% heat, under the onion, ginger to incite the aroma, put the fish head meat, bamboo shoot slices, shiitake mushrooms into, add Shao wine, meat and bone broth, add salt, monosodium glutamate after boiling, move to a low heat and simmer for 10 minutes, use high heat to collect the thick marinade, adjust the taste, put a small amount of pepper, greasy with wet starch, pour 50 grams of lard, out of the pot and pour on the heart of the dish.

Boiling, dismantling, braising three cooking methods four steps to tell you Huaiyang famous dish dismantling braised silver carp head how to do? Characteristics of the braised chain fish head: the marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small.

<h1>Features: The marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. </h1>

<h1>Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. </h1>

Boiling, dismantling, braising three cooking methods four steps to tell you Huaiyang famous dish dismantling braised silver carp head how to do? Characteristics of the braised chain fish head: the marinade is milky white and thick, the meat is fat and tender, and the taste is delicious. Master the key: (1) to choose large bighead carp, preferably live fish, its taste is more delicious. (2) When removing the bones, try to keep the fish noodles from breaking. (3) Cook with a thick and fresh soup, chicken soup is better, can make the soup thick and flavorful. The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small.

The scientific name of the flower silver carp is bighead carp, also known as yellow chain, fat head fish, shaped order carp family. Silver carp is generally 20 to 40 cm long. The body type is slightly flattened slightly. The head is large, the snout is blunt and wide, rounded; the mouth is wide, the middle of the upper lip is thick; the eyes are small and particularly low.... There is an ventral ridge from the base of the ventral fin to the anus, and the end of the pectoral fin extends over the base of the ventral fin. Lateral scales 96 to 10 pieces. The back of the body is dark black, the abdomen is silvery white, and there are many irregular dark spots on the side of the body. Distributed in the upper middle layers of water, filter-feeding plankton. It is distributed in various river systems in China and is an important breeding object.

<h1>The meat quality of bighead carp is not as fat as crucian carp, carp, mandarin fish, blue fish, etc., but in winter the meat is thicker, and it can be braised, white-boiled, stewed and so on. Bighead carp has a large head, rich in gelatinous texture, and a moist taste, and is often accompanied by tofu, vermicelli, powder skin, etc. to make dishes separately, such as steamed mouth fish head, stewed bighead carp head, sand pot fish head tofu, dismantling braised chain (bighead carp) fish head, etc. If the fish head is dismantled and stewed, the selection of ingredients should be large and not small. </h1>

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