A healthy body is inseparable from a healthy mind, and the maintenance of the mind is inseparable from the maintenance of the nervous system, in which adequate nutrition is indispensable. Many people will find that long-lived and intelligent old people usually have good memory and mental flexibility, they seem to be able to understand complex things with ease, and they always think very well about how to solve problems. Behind the striking wisdom of these elderly people, it is actually inseparable from their regular intake of some brain-tonifying foods. Soybeans, walnuts, milk, eggs, etc., are all brain foods, but the food I'm going to recommend to you today is especially delicious in winter, and it's the much-loved fish head.
In the winter at the wet market, fathead fish are usually available in large quantities. Generally speaking, the fish head is generally sold for 10 yuan per catty, while the fish tail is 7 yuan per catty. Why is the ** of the fish head more expensive?This is because fish heads are rich in phospholipids, calcium, and high protein than fish tails, so fish heads have higher nutritional value. Therefore, in winter, fish heads are especially in demand. Not only that, but the brain tonic effect of fish head is far better than that of soybeans!Moreover, there are many ways to eat fish head, such as stewed radish fish head, which is extremely delicious;Or steamed chopped pepper fish head, flavorful and delicious. And today, I want to recommend to you a very simple fish head delicacy, you only need to simply fry the fish head to stew, a bite down, delicious and tender, its deliciousness is enough to surpass beef and mutton, people are irresistible. Next, I will introduce to you in detail how to make the "fried fish head pot".
Salt, ginger, light soy sauce, starch, salt, oyster sauce, sugar, onion, garlic seeds, pepper, white wine, coriander, chives, edible oil.
First, first of all, the gills and blood water of the big fathead fish are all cleaned, and then the fish head is chopped into a block about 2 cm wide, do not cut too big, otherwise it will lead to uncooked and uneven flavor, but do not cut too small, otherwise the fish head is easy to scatter.
2. Put the ginger slices, salt, light soy sauce, pepper and green onion into the fish head, stir well, marinate for 10 minutes to make it taste. Then sprinkle a handful of starch on the fish head and mix well, so that the fried fish head can be golden in color and the meat is not easy to disperse.
3. Heat the iron pot, add a spoonful of hot oil, wait for the oil temperature to reach 70% hot, change the heat to low, put the fish heads into the pot one by one, and fry them slowly over medium heat. If there is no oil on the surface of the fish head, it will cause the pan to be muddled.
4. After frying one side until light yellow, turn each fish head over and continue to fry over medium heat for 2-3 minutes until the other side is also light yellow. Then pour a spoonful of white wine along the edge of the pot to remove the fishy smell of the fish head.
5. Prepare a casserole, add a spoonful of oil after heating, add the prepared garlic, onion, and ginger, and fry over low heat for 30 seconds.
6. Put the fried fish head into the casserole, add the Zhuhou sauce and white sugar, stir well, then add a spoonful of hot water along the edge of the pot (you can also use rice wine instead), cover the casserole, simmer for 3-4 minutes over medium-low heat, do not use high heat, so as not to paste the pot.
7. Sprinkle the chopped coriander and chives on the fish head, turn off the heat and bring the casserole to the table with a wooden board, and the food is done.
1.If the fish will stick to the pan every time you fry the fish, you can wash the pan thoroughly and heat it first, pour a spoonful of oil along the edge of the pan, boil the oil over high heat until it is hot for 6 minutes before putting in the fish head, and then fry slowly over medium heat to avoid the fish head sticking to the pan.
2.Some salt has been added to the fish head when marinating, so do not add seasonings such as salt or chicken essence after frying the fish head, otherwise the fish head will taste too salty and the sweet taste of the fish will be masked.
3.Do not pour the liquor directly into the fish, wait for the fish head to be fried, and then pour it along the edge of the pot, which can remove the fishy smell in the fish and increase the aroma.
4.Do not fry the fish head for too long, otherwise the fish head will be overcooked and the texture will become sticky. Generally, fry for 2-3 minutes and simmer for 3-4 minutes, so that the fish head will remain tender.
5.If you like the sour and spicy taste, you can add some chopped pepper or sauerkraut to the casserole to add layers of texture.
6.The flavor of "Pan-fried Baked Fish Head Pot" is more suitable for people who like a slightly salty aroma, if you don't like saltiness, you can reduce the amount of Zhuhou sauce and salt, and adjust it according to personal taste.
7.The fish eye in the fish head is a very nutritious part, and you can dig out the fish eye and eat it separately if you like.
Friends who like to eat fish head can try this "fried fish head pot", the crispy fried skin, tender and juicy fish, combined with the aroma of coriander and chives, will definitely make you have an endless aftertaste!At the same time, the fatty acids, phospholipids, vitamin A, vitamin D and calcium and other components in the fish head are very healthy and delicious food for improving intelligence, enhancing memory, and protecting cardiovascular and cerebrovascular diseases.
Wellness base
For more exciting, please open the app and scan the code to follow the "Yueji Channel".