Three-striped fish head recipe

Salmon is a common deep-sea fish with relatively high nutritional value. It is low in fat and cholesterol, and can play a role in preventing cardiovascular and cerebrovascular diseases and diabetes. Eating some salmon properly on a regular basis has a good health-care effect. In addition to salmon, the nutritional value of salmon head is also relatively high, and there are many ways to cook it. Let's take a look.

Salmon head tofu soup

Introduction: Salmon has the effect of lowering blood lipids and cholesterol, and can prevent diabetes and cardiovascular diseases. Blanch the tofu first to remove the beany smell and the taste will be better. Ingredients: salmon head, tender tofu (lactone tofu), ginger, cooking wine, salt. Method: 1: Remove the gills of the salmon head and rinse it clean. Slice the ginger. 2: Bring water to a boil in a pot and turn to low heat. Cut the middle of the tender tofu and blanch it for about 2 minutes. Remove and cut into pieces. 3: Put the fish head in a soup pot, add water to cover the fish head and bring to a boil. Add ginger and cooking wine, turn to low heat and cook for about 10 minutes. Add tofu and appropriate amount of salt and continue to cook for about 5 minutes.

Ingredients: 1 salmon head, 1 scallion, some shallots, half an onion, some garlic. Method: 1. Chop the salmon head into pieces and season with a little chicken stock, salt, sugar, pepper and a little cornstarch. 2. Put 3-5 teaspoons of oil (depending on the size of the casserole) into a clay pot, heat it up, add the scallion segments, shallots, onion and garlic, sauté until fragrant and lay them flat. Add the fish head, try not to stack them together, lay the fish head flat piece by piece, cover with lid and bake over high heat for ten minutes. Done! Tips: This dish is suitable for any fish head or even a whole turbot, but you must pay attention to the amount of oil, especially for salmon, because the salmon head will produce oil.

Crispy salmon head casserole

Ingredients: half a salmon head, one garlic, one tablespoon of cooking wine, one tablespoon of oyster sauce, three tablespoons of starch, one tablespoon of shacha sauce, one tablespoon of seafood sauce, and some cooking wine. Method: 1. Cut the salmon head into pieces and marinate with one tablespoon of cooking wine and one tablespoon of oyster sauce for twenty minutes. 2. Slice the white part of the garlic and cut the green leaf part into sections. 3. Roll each piece of marinated fish head in starch and shake off the excess starch on the surface. 4. Heat oil in a pan and fry the fish head pieces. Fry until both sides are golden brown, then serve. 5. Use the oil in the pan to sauté the scallions. Add the fried fish head cubes, some cooking wine, a tablespoon of seafood sauce, a tablespoon of shacha sauce, and a little water and bring to a boil. 6. Heat the casserole, transfer the fish head from the wok to the casserole, cover with a lid and cook for 10 minutes, open the lid and sprinkle with garlic leaves, cover again and simmer for another minute before serving