CN101427827A

CN101427827A - Process for preparing fish head soybean curd soup

Info

Publication number: CN101427827A
Application number: CNA2007101351147A
Authority: CN
Inventors: 唐育新
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-09
Filing date: 2007-11-09
Publication date: 2009-05-13

Abstract

The invention discloses a processing method of fish head and bean curd soup with tender taste and mellow flavor. The processing method comprises the following steps: firing a gas cooker; adding a certain amount of rapeseed oil in a non-stick pan; deep-frying two surfaces of a fish head in the rapeseed oil in the non-stick pan; adding a certain amount of yellow wine; covering with the pan cover for 10 seconds; uncovering; adding a certain amounts of ginger and water; covering with the pan cover; stewing over strong fire; uncovering; adding a certain amounts of bean curd; sliced bamboo shoot, shallot and iodized salt; covering with the pan cover; stewing for 5 minutes; turning off the gas cooker; maintaining for 10 minutes; and transferring to a dish and ready for serving. The fish head and bean curd soup has the advantages that: the fish head is derived from living fish, the bean curd is freshly-made and the processing method adopts the standardized heating temperature, the standardized cooking time and the standardized raw material amount, so that the fish meat is delicious and tender; the fish head and the cooking water are originated from the Taihu lake; and the proportions of the raw materials and the seasonings are appropriate, the cooking process is timed and quantified, the operating procedure is simplified and the processing method is adaptive to home processing, so that the soup is heavy and tasty.

Description

The preparation method of fish head soybean curd soup

Technical field

The present invention relates to people and live, especially relate to a kind of preparation method of fish head soybean curd soup with a kind of food of cuisines.

Background technology

Along with improving constantly of people's living standard, people solved have enough to eat and wear after, pay attention to eating health more, eat nutrition, eat style, therefore how balanced diet seems is even more important.Fish head for example, conventional burning method has varied, but because a person sponging on an aristocrat overeats also just dull.The applicant has special research to this.

Summary of the invention

The objective of the invention is:, proposed a kind of preparation method of Fresh ﹠ Tender in Texture, fish head soybean curd soup that the pure flavor of soup is dense according to people's requirement to diet.

Technical scheme of the present invention is achieved in that a kind of preparation method of fish head soybean curd soup, and its operating process is as follows:

1. non-stick pan is placed on the gas appliance, lights gas range the release knob of kitchen range is opened to maximum, add a certain amount of rape oil then, big fire 1 minute;

2. the fish head is put in the rape oil of non-stick pan, with the release knob of kitchen range 30 degree that circle round, open to less, under moderate heat, carry out fried, after 60 seconds the fish head is stood up once, add a certain amount of yellow rice wine fried again 60 seconds, adds pot cover, take off lid after 10 seconds, add a certain amount of ginger, add a certain amount of water, add and continue big fire behind the pot cover and burnt 20 minutes;

3. take off lid, add a certain amount of bean curd, bamboo shoot sheet, green onion, salt compounded of iodine, add a cover again and burnt 5 minutes, turn off the release knob of kitchen range, warmed up 10 minutes, take the dish out of the pot.

Among the present invention: the fish head is the wild flowers silver carp in the Taihu Lake, is high protein, multivitamin, has clearing heat and detoxicating effect; Rape oil is that the rapeseed of Suzhou District harvesting is carried out pure natural processing, contains the human body multivitamin; Salt compounded of iodine is the product of Jiangsu Salt Company, regulates the human body physiological equilibrium; Yellow rice wine is the product of Suzhou brewery of Wu, and existing smelling removal has the blood of human body of improvement ringing again; Bean curd is Suzhou food processing factory product, contains rich in protein, calcium substance, helps growing of human body; Water is the pure lake water in Taihu Lake, absolute environmental protection; Green onion, ginger are buied by Su Yuan food market, Suzhou City, play the seasoning effect.

The advantage that the present invention has is:

1. the fish head is fresh and alive, and bean curd is the same day, adopts the duration and degree of heating of regulation, official hour, and the raw material quantity of regulation must be Fresh ﹠ Tender in Texture thus;

2. fish head, water all derive from Taihu Lake, and each raw material, flavor combination suit, and culinary art is made at regular time and quantity, and operation sequence is simplified, and also meets family's self manufacture, and soup alcohol is distinguished the flavor of dense thus.

The specific embodiment

A kind of preparation method of fish head soybean curd soup, its operating process is as follows:

1. non-stick pan is placed on the gas appliance, lights gas range the release knob of kitchen range is opened to maximum, add rape oil 50 grams then, big fire 1 minute;

2. the fish head of heavy 1000 grams is put in the rape oil of non-stick pan, with the release knob of kitchen range 30 degree that circle round, open to less, under moderate heat, carry out fried, after 60 seconds the fish head is stood up once, add 4 milliliters of yellow rice wine fried again 60 seconds, adds pot cover, take off lid after 10 seconds, with ginger 6 gram, add 800 milliliters in water, add and continue big fire behind the pot cover and burnt 20 minutes;

3. take off lid,, add a cover again and burnt 5 minutes, turn off the release knob of kitchen range, warmed up 10 minutes, take the dish out of the pot with bean curd 500 grams, bamboo shoot sheet 100 grams, green onion 4 grams, salt compounded of iodine 15 grams.

Claims

1. the preparation method of a fish head soybean curd soup, it is characterized in that: this operating process is as follows:

A. non-stick pan is placed on the gas appliance, lights gas range the release knob of kitchen range is opened to maximum, add a certain amount of rape oil then, big fire 1 minute;

B. the fish head is put in the rape oil of non-stick pan, with the release knob of kitchen range 30 degree that circle round, open to less, under moderate heat, carry out fried, after 60 seconds the fish head is stood up once, add a certain amount of yellow rice wine fried again 60 seconds, adds pot cover, take off lid after 10 seconds, add a certain amount of ginger, add a certain amount of water, add and continue big fire behind the pot cover and burnt 20 minutes;

C. take off lid, add a certain amount of bean curd, bamboo shoot sheet, green onion, salt compounded of iodine, add a cover again and burnt 5 minutes, turn off the release knob of kitchen range, warmed up 10 minutes, take the dish out of the pot.