#Share New Life #Hello everyone, I'm Wang Junjie, today I share with you the practice of fish head soup. There are many friends who react that the fish head soup made is not only not white, but also has a fishy smell. Today for you to share my experience of making fish heads and knocking on the door, we all know that fish heads are rich in nutrients, in addition to containing protein, fat, calcium, phosphorus, iron, vitamins, but also contains lecithin lacking in fish meat, often eat fish heads, can strengthen the brain, but also can delay the decline of brain power, pay attention to I will share practical cooking knowledge with you every day.
To make fish head soup, we generally choose fat head fish, fish head must be cleaned, especially the black film inside must be scraped clean, try to dry the water, convenient for us to fry, when frying fish head, we must put the pot hot, hot pan cold oil, under the clear oil, sprinkle a little salt, the purpose is to prevent the fish head from sticking to the pan, put the fish head into the pan for frying, fry until both sides are golden brown.
Some friends reflect that when frying the head of the fish, the head of the fish sticks to the pan, that is, your pot is not hot, the chef has a trick, that is, the hot pot cold oil, this method is also suitable for family production.
After the fish head stick is fried, the pot must be cleaned, add a small amount of clear oil, add ginger slices, two sections of green onion white, remember to use green onion white, add broth or water to put the fried fish head into it.
To stew the fish head soup white and thick, you must boil it over high heat for about 5 to 10 minutes. Small fire, no matter how to stew the fish head soup will not be white, the soup stewed by the small fire is clear soup. Today I share a tip, is a method that the hotel does not want to leak, if the stewed fish head soup is not too white, we must use 30% of the oil temperature, add a little white noodles, fry a noodle oil. Then pour into the fish head soup, simmer for another five minutes, so that the fish head is thicker and whiter, more fragrant than the three flowers of light milk, and the color is very positive.
This method is not revealed by the general master, in the restaurant, sometimes in order to achieve the effect, is to add a little sanhua evaporated milk, to increase its aroma and whiteness, and then stew for about 20 minutes, we have to add salt MSG, chicken essence, pepper, cooking wine.
When seasoning, you can't add salt too late, if you add too late, the fish will have no taste, which is a problem reflected by many guests, and fish head soup was made before. The final seasoning is done when the pot is cooked, but the guest says that the fish head has no taste. Fish head soup is still ok to drink, so we have to season it five minutes in advance. The fish head soup is thick and fragrant. The longer the fish head stew, the better it is, there is a saying, a thousand rolls of tofu, ten thousand rolls of fish. Under normal circumstances, it can be stewed for half an hour, as long as the method is very simple to master. The method I shared today with dough oil is opportunistic, but it can be completely chaotic, and it tastes good.