鱼头的做法大全

鱼头的做法大全

剁椒鱼头

0-11-04 19:06

是一道色香味俱全，又简单的湖南菜。很适合家宴和请客用。快手又不容易失败。

怎么做鱼头好吃:

烹调鱼头菜，选用最多的是花鲢鱼头，因为地域的不同，其也被称作“胖头鱼”、“鳙头鱼”。花鲢鱼以水面浮游生物为食，属高蛋白、低脂肪、低胆固醇鱼类，头大而肥，肉质雪白细嫩，含有人体自身难以合成的不饱和脂肪酸、氨基酸，以及增强人类记忆的微量元素。

除了花鲢鱼头外，白鲢鱼、青鱼的鱼头和牙片鱼头也可用来制作鱼头菜，其做

法可蒸、烧、煎、烩，也可扒、炖、煲。不论采用哪种方法，鱼头的初加工是个关键。对于鲜活的鱼头，处理方法只要挖去鱼鳃、冲净血水即可;对于冰鲜或冰冻的

鱼头，首先要将鱼头一剖为二，挖出鱼鳃，再用清水冲上一段时间后再用葱段、姜片、料酒腌渍。

construction unit to ensure a quality installation, first to pre-installed pivot, measured the door blade and the arm connecting plate ... Butt weld, finally welded panels butt; leaves one or two types of

welding in accordance with specifications for the weld appearance

quality inspections and internal ultrasonic testing of welds. 8.2.4 gate gate leaf Assembly installation: spell the group mainly uses the 8 ton truck crane and 50 ton crawler crane installation. First sill after cleaning, advance introduction to buttress tank level detection. Lower door leaf lift locked on to buttress, gate water seal base plate

vertical adjust the door leaf, reinforced after the lower part of the door leaf in place. Door leaves all the paragraphs after hoisting,

retest the door leaf size and distort, after passing inspection before welding door leaf. Menyeshui installation: due to bearing slider in factory assembled, water sealed the site the main installation work. Temporary will water seal plate pressure in sealed article Shang, in

level direction and vertical direction check water seal of straight degrees whether meet requirements, Hou with Mark pen from gate Panel of check water bolt hole within draw bolt hole in check water article Shang of location, in corresponding of mark Shang drill out sealed article of

bolt hole, with bolt try dressed Hou, removed has joint of water seal, with strong hot rubber of way, will water seal firmly stick received in with, forming Hou with wheel machine gently processing rugged of surface, and check water seal round head surface uneven degrees, each across 0.5M measuring is, After passing on

鲜活鱼头最适合采用清蒸、煲汤等技法，而冰鲜或冰冻的鱼头最好采用红烧、

酱焖、扒等技法。需要强调的是，在烹调鱼头时一定要挖净鱼鳃，烧煮时间也要尽量长一些，以免感染华支睾吸虫。

特色鱼头粉丝

原料:天目湖鱼头一个(重约750克)，泡好的出口红薯粉丝100克,香菜1克。

调料:鱼头汤1.5千克，大葱、姜片各10克，味精5克，鸡粉4克，美极鲜酱

油5克，干辣椒15克，猪油80克，豆油20克，盐2克。

制作:1、锅里加入猪油、豆油，大火烧至七成热，放入鱼头小火煎3分钟至一

侧色泽金黄时再煎另一侧，时间约1.5分钟，入大葱、姜片、干辣椒中火煸炒出香，入鱼头汤中火烧开，用盐、鸡粉、美极鲜酱油调味，加盖儿中火煨约40分钟

至汤汁浓稠。2、将泡好的粉丝放入锅内再用小火焖3分钟，加味精调味，用香菜

点缀即可。

特点:汤汁十分浓香，鱼头鲜美。

制作关键:1、猪油、豆油的比例约为4:1。2、粉丝一定要用冷水浸泡，浸泡时

间约2小时。不能用温水浸泡，否则口感没有嚼劲。

备注:

1、鱼头汤的制法原料:鱼头(选用天目湖鱼头或者天目湖全鱼)7.5千克，盐

30克，鸡粉30克，老抽50克，美极鲜酱油50克，炸蒜子300克，干辣椒150