CN109717410A - A kind of production method of big head head - Google Patents
A kind of production method of big head head Download PDFInfo
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- CN109717410A CN109717410A CN201711030368.2A CN201711030368A CN109717410A CN 109717410 A CN109717410 A CN 109717410A CN 201711030368 A CN201711030368 A CN 201711030368A CN 109717410 A CN109717410 A CN 109717410A
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- head
- fish
- fish head
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- pot
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Abstract
The present invention relates to a kind of production methods of big head head, and be to follow the steps below: a. chooses 2.0-2.5 jins of big head head；B. fish head thick chilli sauce is prepared；C. it prepares fish head: after fish head is cleaned, being cut from back, fish maw must in succession, then fish head is put into basin, successively puts cooking wine, green onion ginger according to the ratio, places into half basin clear water, pours into equivalent light-coloured vinegar, fish head is immersed in the water, is steeped 30 minutes, to remove fishy smell, finally the fish head soaked taking-up is put into big disk, Steamed fish drum oil, light soy sauce is added, then fish head thick chilli sauce boiled in step b is poured up, is put into the steamer of vapour, it steams 10-12 minutes, takes the dish out of the pot and put caraway.
Description
Technical field
The present invention relates to a kind of production methods of big head head.
Background technique
Fish head is other than protein rich in, fat, calcium, phosphorus, iron and vitamin B1 etc., and there are also lecithins abundant
Rouge.Lecithin can enhance memory, thinking and analysis ability, fish head unsaturated fatty acid rich in, the development to brain
It is particularly important.So often eating fish head is highly beneficial to brain tonic.
Summary of the invention
The present invention provides a kind of nutrition overall balance, in good taste, the production method of popular among consumers fish head.
The production method of fish head of the invention, comprising the following steps:
A. 2.0-2.5 jins of big head head is chosen；
B. it prepares fish head thick chilli sauce: 60g Miao Ling rod chilli, 30g Miao Ling blueness bubble green pepper, the Hainan 30g Huang bell pepper, 15g being taken to steam
Oil drum oil, 15g salad oil, 5g garlic, 5g ginger, the Yangjiang 5g Salt black bean, 5g monosodium glutamate, 3g chickens' extract, 10g light soy sauce, 8g white sugar, 30g material
Wine, 8g oyster sauce chop Miao Ling rod chilli and Miao Ling blueness bubble green pepper knife carefully, then moisture are pressed dry, for use；Hainan Huang bell pepper,
Ginger is washed and is earned, and is then chopped into end, for use；
Pot is put on very hot oven, be put into pot salad rusting to seventy percent heat, successively by above-mentioned weight be put into ginger, garlic granule,
Hainan Huang bell pepper end, fries to golden yellow, then places into Miao Ling rod chilli and Miao Ling blueness bubble green pepper, be changed to small fire and slowly endure to open country
Chinese pepper and green bubble green pepper are golden yellow, then place into chickens' extract, monosodium glutamate, oyster sauce, white sugar and Salt black bean, stir evenly, take the dish out of the pot.
C. it prepares fish head: after fish head is cleaned, being cut from back, fish maw must in succession, then fish head is put into basin, press
Proportion successively puts cooking wine, green onion ginger, places into half basin clear water, pours into equivalent light-coloured vinegar, fish head is immersed in the water, and steeps 30 minutes, with
Fishy smell is removed, finally the fish head soaked taking-up is put into big disk, Steamed fish drum oil, light soy sauce is added, then boiling in step b
Fish head thick chilli sauce pour up, be put into the steamer of vapour, steam 10-12 minutes, take the dish out of the pot and put caraway.
Compared with prior art, the invention has the benefit that nutrition overall balance of the present invention, the fresh and alive flower from Jing Zhou
Silver carp is equipped with the Chinese pepper for picking up from high and cold Miao Ling, reduction health simultaneously, showed the true qualities of natural ecosystem fully, and unique cooking
With top-secret seasoning formula more its added infinite fragrance, it is popular among consumers.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.
The production method of the fish head of the present embodiment is to follow the steps below:
A. 2.0-2.5 jins of big head head is chosen；
B. it prepares fish head thick chilli sauce: 60g Miao Ling rod chilli, 30g Miao Ling blueness bubble green pepper, the Hainan 30g Huang bell pepper, 15g being taken to steam
Oil drum oil, 15g salad oil, 5g garlic, 5g ginger, the Yangjiang 5g Salt black bean, 5g monosodium glutamate, 3g chickens' extract, 10g light soy sauce, 8g white sugar, 30g material
Wine, 8g oyster sauce chop Miao Ling rod chilli and Miao Ling blueness bubble green pepper knife carefully, then moisture are pressed dry, for use；Hainan Huang bell pepper,
Ginger is washed and is earned, and is then chopped into end, for use；
Pot is put on very hot oven, be put into pot salad rusting to seventy percent heat, successively by above-mentioned weight be put into ginger, garlic granule,
Hainan Huang bell pepper end, fries to golden yellow, then places into Miao Ling rod chilli and Miao Ling blueness bubble green pepper, be changed to small fire and slowly endure to open country
Chinese pepper and green bubble green pepper are golden yellow, then place into chickens' extract, monosodium glutamate, oyster sauce, white sugar and Salt black bean, stir evenly, take the dish out of the pot.
C. it prepares fish head: after fish head is cleaned, being cut from back, fish maw must in succession, then fish head is put into basin, press
Proportion successively puts cooking wine, green onion ginger, places into half basin clear water, pours into equivalent light-coloured vinegar, fish head is immersed in the water, and steeps 30 minutes, with
Fishy smell is removed, finally the fish head soaked taking-up is put into big disk, Steamed fish drum oil, light soy sauce is added, then boiling in step b
Fish head thick chilli sauce pour up, be put into the steamer of vapour, steam 10-12 minutes, take the dish out of the pot and put caraway.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvements and modifications, these improvements and modifications can also be made
Also it should be regarded as protection scope of the present invention.
Claims (1)
1. a kind of production method of big head head, which is characterized in that be to follow the steps below:
A. 2.0-2.5 jins of big head head is chosen；
B. it prepares fish head thick chilli sauce: taking 60g Miao Ling rod chilli, 30g Miao Ling blueness bubble green pepper, the Hainan 30g Huang bell pepper, 15g steam oil drum
Oil, 15g salad oil, 5g garlic, 5g ginger, the Yangjiang 5g Salt black bean, 5g monosodium glutamate, 3g chickens' extract, 10g light soy sauce, 8g white sugar, 30g cooking wine, 8g
Oyster sauce chops Miao Ling rod chilli and Miao Ling blueness bubble green pepper knife carefully, then moisture is pressed dry, for use；Hainan Huang bell pepper, ginger,
It cleans, is then chopped into end, for use；
Pot is put on very hot oven, salad rusting is put into pot to seventy percent heat, is successively put into ginger, garlic granule, Hainan by above-mentioned weight
Yellow bell pepper end, fries to golden yellow, then places into Miao Ling rod chilli and Miao Ling blueness bubble green pepper, be changed to small fire and slowly endure to rod chilli
It is golden yellow with green bubble green pepper, chickens' extract, monosodium glutamate, oyster sauce, white sugar and Salt black bean are then placed into, is stirred evenly, is taken the dish out of the pot.
C. it prepares fish head: after fish head is cleaned, being cut from back, fish maw must in succession, then fish head is put into basin, according to the ratio
It successively puts cooking wine, green onion ginger, place into half basin clear water, pour into equivalent light-coloured vinegar, fish head is immersed in the water, steep 30 minutes, with removal
The fish head soaked taking-up is finally put into big disk by fishy smell, Steamed fish drum oil, light soy sauce is added, then fish boiled in step b
Head thick chilli sauce pours up, is put into the steamer of vapour, steams 10-12 minutes, takes the dish out of the pot and put caraway.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030368.2A CN109717410A (en) | 2017-10-27 | 2017-10-27 | A kind of production method of big head head |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030368.2A CN109717410A (en) | 2017-10-27 | 2017-10-27 | A kind of production method of big head head |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109717410A true CN109717410A (en) | 2019-05-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711030368.2A Pending CN109717410A (en) | 2017-10-27 | 2017-10-27 | A kind of production method of big head head |
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| Country | Link |
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| CN (1) | CN109717410A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679908A (en) * | 2019-11-05 | 2020-01-14 | 邱克洪 | Formula and preparation method of chili pepper fish sauce |
-
2017
- 2017-10-27 CN CN201711030368.2A patent/CN109717410A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679908A (en) * | 2019-11-05 | 2020-01-14 | 邱克洪 | Formula and preparation method of chili pepper fish sauce |
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Addressee: Li Jincheng Document name: Notification of Passing Preliminary Examination of the Application for Invention |
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Addressee: Li Jincheng Document name: Notification of Publication of the Application for Invention |
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Addressee: Li Jincheng Document name: Notice of expiration of the time limit for the trial |
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Addressee: Liu Jiali Document name: Deemed as a notice of withdrawal |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190507 |
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| WD01 | Invention patent application deemed withdrawn after publication |