How to make fish head stewed with Tianma? What should be paid attention to when stewing fish soup?

Simple ingredients are often more popular with everyone. When I stewed fish soup before, I usually used cold water. I always thought that the longer the cold water stewed the fish soup, the better the taste would be. But in fact, it is not the case. Because when stewing fish soup, if you use cold water, the fish will be very hot when frying, and then pouring cold water directly will make the fish meat loose, and it may also have a fishy smell, and the surface of the fish meat will shrink, which is not conducive to the distribution of nutrients in the fish meat. So what is the method of stewing fish head with Gastrodia elata? What should you pay attention to when stewing fish soup? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to cook Tianma stewed fish head

2. What should I pay attention to when stewing fish soup?

3. What fish to use for fish soup? Carp

How to cook Tianma stewed fish head

Ingredients: 250g fish head, some oil, some salt, 10g Gastrodia elata, 6g Chuanxiong, 10g Angelica dahurica

step:

1. Rinse the fish head, Chuanxiong, Angelica dahurica, and Gastrodia elata with hot water;

2. Rinse the big fish head with water, wash off the blood, and cut into slices, so that it is easier for the fish head to absorb the flavor;

3. Put the fish head into the pot, and then add the cleaned Chuanxiong, Angelica dahurica, and Gastrodia elata;

4. Peel and slice the ginger, add appropriate amount of water, cover, put into the pot, stew in an electric stew pot for 3 hours, add fine salt to season, and you can enjoy the delicious Gastrodia elata stewed fish head!

What should I pay attention to when stewing fish soup?

1. Eat fresh fish immediately after slaughter. When fresh fish is slaughtered, the body's energy metabolism is still going on, and a small amount of lactic acid and phosphoric acid will be produced in the fish meat to inhibit the reproduction of corrupt microorganisms. At this time, the fish meat is slightly acidic and hard. The protein in the fish tissue has not yet been decomposed to produce amino acids, which are the main components of umami. If you cook it immediately after slaughtering, not only will the taste be poor, the nutrients cannot be fully absorbed by the human body, and the acidic meat will also affect digestion. The best time to cook the fish is 2 to 5 hours after it is slaughtered. At this time, the enzymes in the fish meat begin to work, breaking down the protein into amino acids, making the fish meat delicious and tender.

2. Not cleaned up. The correct way to handle it is: put two fingers into the gills, pick off the gills, scrape off the scales, cut off the fins, cut open the abdomen, and remove the internal organs. Wash it with clean water several times, and then remove the fishing line. There is a white line on each side of the fish's body, called the "fishy gland". The mucus secreted by this mucus gland contains trimethylamine with a fishy smell. Removing it can reduce the fishy smell of the fish.

What fish to use for fish soup? Carp

Ingredients for Carp Essence Soup: 1 carp, 80g old ginger, 1 tablespoon wolfberry, 2 tablespoons rice wine, 1 teaspoon salt.

Method: Remove the gills and belly of the carp, but do not remove the scales. Wash it. You can also buy pre-cooked carp to save trouble. Peel the ginger, wash it, and slice it. Heat the pan and add oil. Put the carp in and fry both sides. Add 600 ml of water, rice wine, salt, wolfberry and ginger slices, cover the pot and simmer for 1 hour.