砂锅焗鱼头

Marmite fish head

Abstract

A fish head dish in marmite is cooked from fish head accessory foods including ginger, garlic clove and scallion, and flavourings including salt, peanut oil, yellow wine, strong distillate liquor, etc. through heating the pasty material, adding salt and paste to fish head, heating the marmite, loading accessory foods for drying them, putting fish head in it, closing the cover of marmite, heating while dropping yellow wine on the cover, putting scallion in it, closing the marmite, dropping strong distillate liquor on the cover, and heating until the strong distillate liquor is ignited and thendistinguished. Its advantages are good smell and taste, and soft fish.
一种砂锅焗鱼头,其特征在于原料包括:主料:鱼头;佐料:姜、蒜头、葱;味料:盐、花生油、黄酒、高度白酒;酱料:花生酱、蚝汁、海鲜酱、紫金酱、日本烧汁;其制作方法为:(1)、预先用小火煮透调制酱料待用;(2)、将鱼头与盐和酱料搅和均匀待用;(3)、取砂锅用大火热锅,放入花生油烧热,再放入姜和蒜头用中火干煎爆香爆透;接着将涂有盐和酱料的鱼头铺在砂锅中的佐料上,盖上锅盖用中火焗,并用黄酒淋在锅盖上;最后放入葱料,盖上锅盖用高度酒淋在砂锅盖上,用大火加温使锅盖上的料酒燃烧后熄火,原砂锅上桌。本发明借鉴了西餐干前的做法,并通过酒淋锅盖等特殊处理,使菜品香、嫩、滑,口感丰富,上桌时仍能发出嗞嗞声。

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Cited By (5)

    Publication numberPublication dateAssigneeTitle
    CN-101647549-BMay 23, 2012张德才Formula of casserole condiment and preparation method thereof
    CN-103653050-AMarch 26, 2014湖南神农油茶科技发展有限公司Tea-oil-pickled salted fish and processing method thereof
    CN-104336658-AFebruary 11, 2015徐小芹Chilli fish head production method
    CN-1301071-CFebruary 21, 2007臧小荣真空软包装砂锅鲢鱼头的制作方法
    CN-1307905-CApril 04, 2007江南大学, 溧阳市天目湖宾馆有限公司Method for processing clay pot with fish head capable of being preserved under constant temperature