Method for cooking pickled vegetable fish head in casserole

Abstract

The invention discloses a pickled vegetable earthen pot fish head cooking method which comprises the following steps: step 1, pretreating a fish head, and putting the fish head into an earthen pot for later use; step 2, cutting the pickled lotus white into thick shreds, cutting the pickled ginger into thin shreds, and chopping the pickled capsicum frutescens, the pickled rod chilli, the pickled red pepper, the garlic, the small yellow ginger and the tomatoes; step 3, adding lard oil and rapeseed oil, heating to medium oil temperature of 120-150 DEG C, adding the small yellow ginger and the garlic granules which are chopped in the step 2, frying until fragrance is achieved, then adding the pickled red pepper, the pickled capsicum frutescens, the pickled rod chilli and the tomato granules, frying until fragrance is achieved by big fire, then adding the pickled white lotus seed and the pickled ginger, frying by small fire, and then adding the soup-stock to obtain material soup; and step 4, pouring the stir-fried soup into the marmite with the pretreated fish head, and stewing for 8-10 minutes with small fire. According to the method for cooking the pickled vegetable earthen pot fish head, the pickled vegetable and various spices and seasonings are adopted, the sour and hot taste and the fish umami taste are compounded, and the obtained pickled vegetable earthen pot fish head is red and bright in soup color, spicy, fresh and fragrant, tender in meat quality, rich in soup, delicious in fish meat taste and good in color, aroma and taste.

Description

Technical Field

[0001] This invention belongs to the field of food processing and relates to fish head cooking technology, specifically a method for cooking fish head in a kimchi casserole. Background Technology

[0002] Fish heads are a highly nutritious food, rich in high-quality protein, unsaturated fatty acids, lecithin, and various vitamins and minerals. The brain and eyes are particularly rich in nutrients, earning them the reputation of being "brain-boosting gold." They are suitable for children, the elderly, those engaged in mental work, and those concerned with their appearance. Proper selection and cooking methods allow one to enjoy their delicious taste while fully absorbing their valuable nutrients. Pickled vegetables are a traditional fermented food made primarily from vegetables through lactic acid bacteria fermentation. They are a common appetizer on the dining table.

[0003] Sichuan-style casserole fish head is a classic hot pot dish in Sichuan cuisine. Using silver carp (bighead carp / bighead carp) heads as the main ingredient, it differs from the original flavor of Jiangzhe-style casserole fish head. Sichuan-style casserole fish head incorporates locally produced seasonings and is slow-cooked in a clay pot, making it an excellent choice for warming the stomach and eating with rice in winter. However, current cooking methods for Sichuan-style casserole fish head often suffer from problems such as a lack of flavor complexity and overcooked fish meat. Summary of the Invention

[0004] The purpose of this invention is to provide a pickled pepper flavored casserole dish with fish head as the main ingredient, enriching the cooking methods of casserole fish head and satisfying the taste needs of different groups of people.

[0005] The present invention discloses a method for cooking fish head in a kimchi casserole, comprising the following steps: Step 1. Pre-treat the fish head and place it in a casserole dish for later use; Step 2. Cut pickled lotus root into 5-10 mm wide thick strips, pickled ginger into 2-4 mm thin strips, and chop pickled millet peppers, pickled wild chili peppers, pickled red peppers, garlic, ginger, and tomatoes. In this step, for every pound of fish head, prepare 60-80 grams of pickled cabbage, 20-30 grams of pickled ginger, 10-15 grams of pickled millet peppers, 30-40 grams of pickled red peppers, 10-15 grams of pickled wild chili peppers, 20-30 grams of garlic, 10-15 grams of small yellow ginger, 3-5 grams of patchouli, and 30-50 grams of tomatoes. Step 3. Heat lard and rapeseed oil to 120-150 degrees Celsius (40% of the maximum temperature). Add the chopped ginger and garlic from Step 2 and stir-fry until fragrant. Then add pickled red peppers, pickled millet peppers, pickled wild chili peppers, and diced tomatoes and stir-fry over high heat until fragrant. Next, add pickled cabbage and pickled ginger and stir-fry over low heat. Finally, add chicken stock to make the broth. In this step, use 25-50 grams of lard, 25-50 grams of rapeseed oil, and 500-1000 grams of chicken stock per pound of fish head. Step 4. Pour the stir-fried broth into the casserole containing the pre-treated fish head, and simmer the casserole over low heat for 8-10 minutes.

[0006] Preferably, step 1 specifically involves washing the fish head, making a continuous cut along the mouth in the center, adding chopped ginger and scallions, and evenly rubbing them with salt on the surface of the fish head and inside the mouth. After marinating for 2-5 minutes, the salt and ginger and scallion granules are washed away. Then, the marinated fish head is fried until golden brown, removed, and placed in a casserole dish for later use.

[0007] Preferably, in step 2, the pickled lotus root is pickled for more than 3 months using a natural fermentation process, while the pickled peppers and pickled ginger are pickled for more than 6 months, all of which have a naturally fermented pickled vegetable flavor.

[0008] Preferably, in step 4, tomato slices are added to the casserole and simmered before the fish head is removed from the heat, and Sichuan peppercorn oil and patchouli are added at the end. In this step, 30-50 grams of tomato slices, 3-5 grams of patchouli shreds, and 2-5 grams of Sichuan peppercorn oil are used per pound of fish head.

[0009] Preferably, in step 3, chicken essence and MSG are added after adding broth, with 2-5 grams of chicken essence and 2-5 grams of MSG used per pound of fish head.

[0010] The kimchi casserole fish head cooking method of the present invention uses kimchi and a variety of spices and seasonings to combine the sour and spicy flavor with the fresh fish flavor, resulting in a soup with a bright red color, spicy and fragrant taste, tender meat, rich broth, and delicious fish meat, making it a perfect combination of color, aroma and taste. Detailed Implementation

[0011] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention.

[0012] Example 1

[0013] The kimchi casserole fish head cooking method of the present invention includes the following steps: Step 1. Pre-treat the fish head; Specifically, after cleaning the head of the silver carp, make a continuous cut along the mouth in the center to form two halves of the head that are only slightly connected. Add chopped ginger and scallions, and evenly coat the surface of the head and the inside of the mouth with salt. Marinate for 3 minutes, then wash off the salt and ginger and scallion pieces. The marinating process can remove the fishy smell from the fish head. Then, the marinated fish head is pan-fried until fragrant and slightly golden brown. It is then removed and placed in a casserole dish for later use. Step 2. Cut pickled lotus root into 5-10 mm wide thick strips, and pickled mint and pickled ginger into 2-4 mm thin strips. Chop pickled millet peppers, pickled wild chili peppers, pickled red peppers, garlic, ginger, and tomatoes. In this step, the pickled cabbage is pickled for more than 3 months using a natural fermentation process, while the pickled peppers and pickled ginger are pickled for more than 6 months, all of which have the flavor of naturally fermented pickled vegetables. In this step, for every pound of fish head, prepare 80 grams of pickled cabbage, 30 grams of pickled ginger, 15 grams of pickled millet peppers, 40 grams of pickled red peppers, 15 grams of pickled wild chili peppers, 30 grams of garlic, 15 grams of small yellow ginger, 5 grams of patchouli, and 50 grams of tomatoes. Kimchi is rich in active lactic acid bacteria. During the fermentation process of vegetables, lactic acid bacteria (such as Lactobacillus plantarum and lactic acid bacteria) multiply in large numbers. These probiotics can inhibit the growth of harmful bacteria in the intestines, balance the intestinal flora structure, promote intestinal peristalsis, improve constipation or diarrhea, and enhance the digestive and absorptive capacity of the intestines.

[0014] Only naturally fermented kimchi that hasn't undergone high-temperature sterilization contains active lactic acid bacteria. The fermentation process preserves vitamins C, E, and carotene in vegetables, and the lactic acid bacteria break down some large molecules, making vitamins easier for the body to absorb. It also synthesizes small amounts of B vitamins (such as vitamin B12) to supplement the body's needs. The fermentation process also retains minerals such as calcium, potassium, and magnesium, and is characterized by being low in calories and fat.

[0015] Step 3. Add lard and rapeseed oil and heat to 120-150 degrees Celsius (40% of the oil temperature). Add the chopped ginger and garlic from Step 2 and stir-fry until fragrant. Then add pickled red peppers, pickled millet peppers, pickled wild chili peppers, and diced tomatoes and stir-fry over high heat until fragrant. Next, add pickled cabbage and pickled ginger and stir-fry over low heat to allow the lactic acid in the pickled cabbage and pickled ginger to fully seep out. Finally, add chicken broth to obtain the broth. In this step, for every pound of fish head, use 50 grams of lard, 50 grams of rapeseed oil, and 1000 grams of stock. Step 4. Pour the stir-fried broth into a clay pot containing the pre-treated fish head, then simmer the clay pot over low heat for 10 minutes. Before serving, add tomato slices to the clay pot and simmer. Finally, add Sichuan peppercorn oil and agastache.

[0016] In this step, use 50 grams of tomato slices and 5 grams of Sichuan peppercorn oil per pound of fish head.

[0017] Example 2

[0018] Step 1. Pre-treat the fish head; Specifically, after cleaning the head of the silver carp, make a continuous cut along the mouth in the center to form two halves of the head that are only slightly connected. Add chopped ginger and scallions, and evenly coat the surface of the head and the inside of the mouth with salt. Marinate for 3 minutes, then wash off the salt and ginger and scallion pieces. The marinating process can remove the fishy smell from the fish head. Then, the marinated fish head is pan-fried until fragrant and slightly golden brown. It is then removed and placed in a casserole dish for later use. Step 2. Cut pickled lotus root into 5-10 mm wide thick strips, and pickled mint and pickled ginger into 2-4 mm thin strips. Chop pickled millet peppers, pickled wild chili peppers, pickled red peppers, garlic, ginger, and tomatoes. In this step, the pickled cabbage is pickled for more than 3 months using a natural fermentation process, while the pickled peppers and pickled ginger are pickled for more than 6 months, all of which have the flavor of naturally fermented pickled vegetables. In this step, for every pound of fish head, prepare 60 grams of pickled cabbage, 20 grams of pickled ginger, 10 grams of pickled millet peppers, 30 grams of pickled red peppers, 10 grams of pickled wild chili peppers, 20 grams of garlic, 10 grams of small yellow ginger, 3 grams of patchouli, and 30 grams of tomatoes. Kimchi is rich in active lactic acid bacteria. During the fermentation process of vegetables, lactic acid bacteria (such as Lactobacillus plantarum and lactic acid bacteria) multiply in large numbers. These probiotics can inhibit the growth of harmful bacteria in the intestines, balance the intestinal flora structure, promote intestinal peristalsis, improve constipation or diarrhea, and enhance the digestive and absorptive capacity of the intestines.

[0019] Only naturally fermented kimchi that hasn't undergone high-temperature sterilization contains active lactic acid bacteria. The fermentation process preserves vitamins C, E, and carotene in vegetables, and the lactic acid bacteria break down some large molecules, making vitamins easier for the body to absorb. It also synthesizes small amounts of B vitamins (such as vitamin B12) to supplement the body's needs. The fermentation process also retains minerals such as calcium, potassium, and magnesium, and is characterized by being low in calories and fat.

[0020] Step 3. Add lard and rapeseed oil and heat to 120-150 degrees Celsius (40% of the oil temperature). Add the chopped ginger and garlic from Step 2 and stir-fry until fragrant. Then add pickled red peppers, pickled millet peppers, pickled wild chili peppers, and diced tomatoes and stir-fry over high heat until fragrant. Next, add pickled cabbage and pickled ginger and stir-fry over low heat to allow the lactic acid in the pickled cabbage and pickled ginger to fully release. Then add stock and season with chicken essence and MSG according to personal taste to obtain the broth. In this step, for every pound of fish head, use 5 grams of chicken essence, 5 grams of MSG, 25 grams of lard, 50 grams of rapeseed oil, and 700 grams of stock. Step 4. Pour the stir-fried broth into a clay pot containing the pre-treated fish head, then simmer the clay pot over low heat for 8-10 minutes. Before serving, add tomato slices to the clay pot and simmer. Finally, add Sichuan peppercorn oil and agastache.

[0021] In this step, use 50 grams of tomato slices and 2 grams of Sichuan peppercorn oil per pound of fish head.

[0022] Clay pot fish head retains the high-quality nutrients of the fish head itself, and the slow cooking method of the sealed clay pot makes the nutrients easier to absorb. The addition of pickled vegetables further enhances the nutritional benefits. It's a delicious and nourishing home-style dish. The concentrated broth is rich in nutrients: after slow cooking, the broth is thick and flavorful, combining the nutritional essence of the fish head and side dishes. The DHA, lecithin, and choline in the fish head, combined with fungal polysaccharides, are beneficial for children's brain development, adults' mental recovery, and the prevention of cognitive decline in the elderly, making it especially suitable for students and those who do mental work.

[0023] The kimchi casserole fish head cooking method of the present invention uses kimchi and a variety of spices and seasonings to combine the sour and spicy flavor with the fresh fish flavor, resulting in a soup with a bright red color, spicy and fragrant taste, tender meat, rich broth, and delicious fish meat, making it a perfect combination of color, aroma and taste.

[0024] The foregoing descriptions are preferred embodiments of the present invention. Unless there is a clear contradiction between the preferred embodiments or a premise based on a particular preferred embodiment, the preferred embodiments can be arbitrarily combined and used. The embodiments and specific parameters described are only for clearly illustrating the inventor's invention verification process and are not intended to limit the scope of patent protection of the present invention. The scope of patent protection of the present invention shall still be determined by its claims. Similarly, any equivalent structural changes made based on the content of the specification of the present invention shall also be included within the scope of protection of the present invention.

Claims

1. A method for cooking fish head in a kimchi casserole, characterized in that, Includes the following steps: Step 1. Pre-treat the fish head and place it in a casserole dish for later use; Step 2. Cut pickled lotus root into 5-10 mm wide thick strips, pickled ginger into 2-4 mm thin strips, and chop pickled millet peppers, pickled wild chili peppers, pickled red peppers, garlic, ginger, and tomatoes. In this step, for every pound of fish head, prepare 60-80 grams of pickled cabbage, 20-30 grams of pickled ginger, 10-15 grams of pickled millet peppers, 30-40 grams of pickled red peppers, 10-15 grams of pickled wild chili peppers, 20-30 grams of garlic, 10-15 grams of small yellow ginger, 3-5 grams of patchouli, and 30-50 grams of tomatoes. Step 3. Heat lard and rapeseed oil to 120-150 degrees Celsius (40% of the maximum temperature). Add the chopped ginger and garlic from Step 2 and stir-fry until fragrant. Then add pickled red peppers, pickled millet peppers, pickled wild chili peppers, and diced tomatoes and stir-fry over high heat until fragrant. Next, add pickled cabbage and pickled ginger and stir-fry over low heat. Finally, add chicken stock to make the broth. In this step, use 25-50 grams of lard, 25-50 grams of rapeseed oil, and 500-1000 grams of chicken stock per pound of fish head. Step 4. Pour the stir-fried broth into the casserole containing the pre-treated fish head, and simmer the casserole over low heat for 8-10 minutes.

2. The method for cooking fish head in kimchi casserole according to claim 1, characterized in that, Step 1 specifically involves cleaning the fish head, making a continuous cut along the mouth in the center, adding chopped ginger and scallions, and evenly rubbing them with salt on the surface of the fish head and inside the mouth. After marinating for 2-5 minutes, wash off the salt and ginger / scallion pieces. Then, fry the marinated fish head until golden brown, remove it, and place it in a casserole dish for later use.

3. The method for cooking fish head in kimchi casserole according to claim 1, characterized in that, In step 2, the pickled cabbage is pickled for more than 3 months using a natural fermentation process, while the pickled peppers and pickled ginger are pickled for more than 6 months, all of which have the flavor of naturally fermented pickled vegetables.

4. The method for cooking fish head in a kimchi casserole according to claim 1, characterized in that, In step 4, before removing the fish head from the heat, add the tomato slices to the casserole and simmer. Finally, add the Sichuan peppercorn oil and patchouli. In this step, use 30-50 grams of tomato slices, 3-5 grams of patchouli shreds, and 2-5 grams of Sichuan peppercorn oil per pound of fish head.

5. The method for cooking fish head in a kimchi casserole according to claim 1, characterized in that, In step 3, chicken bouillon and MSG are added after the broth is added for seasoning. 2-5 grams of chicken bouillon and 2-5 grams of MSG are used per pound of fish head.