Look at the water flowing eastward in the morning, and the sun setting in the west at dusk. Time flies by in a blink of an eye, and in a blink of an eye we will usher in Xiaoshu, one of the twenty-four solar terms. Although the minor summer heat is not the hottest time of the year, the minor summer heat is followed by the severe summer heat. There is an old saying among the people: "Small Heat and Great Heat, steam at the top and boil at the bottom." In addition, there is a dog day between the Minor Heat and the Major Heat. It is the time of year when heatstroke is strongest, so we must prepare well before entering the Minor Heat. Get ready for the sweltering heat and humidity.
During the Slight Summer Season, western South China has entered the season of heavy rains. The weather at this time makes people feel particularly uncomfortable. In addition to adhering to appropriate exercise and developing regular rest periods, you should also drink more water and eat more seasonal fruits and vegetables in your diet.
Among the people, there are customs of "eating new foods", "eating dumplings", "eating fried noodles" when Slight Heat comes, and more often eating eel. The eel before and after Xiaoshu is the most plump time of the year, and the meat quality and nutrition have reached the best state. Therefore, there is a saying that "the eel in Xiaoshu is better than ginseng". But not everyone can accept rice eel. Bao's mother thinks that it can be stewed with three ingredients in one pot, which is no less good than eating rice eel.
The three ingredients my mother talked about today are quail eggs, fish heads and edamame rice. How come tastes so "fresh"?
It is said that "eating beans in summer is better than meat". Edamame is one of the most delicious beans in this season. It is crispy, tender, and full of flavor. It can be fried, braised, cooked in soup, etc. The umami flavor of edamame elevates the taste of the dishes to a higher level, and also embellishes the dishes, which greatly increases the appetite and whets the appetite.
As the old saying goes, " Thousands of rolls of tofu, Tens of thousands of rolls of fish". The fish has been stewed for a long time, and it is delicious and delicious. It makes people have endless aftertaste. Although there is less meat on the fish head, the meat is tender and more delicious than the meat on the fish body. Fish head contains essential lecithin and unsaturated fatty acid . Eating some from time to time is also good for the body.
Although quail eggs are not big in size, they are known as " the best eggs " and are as nutritious as chicken eggs and duck eggs. Folks say "eat birds, pigeons and quails". In addition to being delicious, they are also rich in protein, vitamins, minerals, lecithin, riboflavin, etc. It can be cooked and eaten directly, baked with salt, served cold, etc. Today I will make a one-pot stew for you using fish heads, quail eggs, and edamame, which is full of flavor.
Fish head stewed in one pot
Ingredients: One fish head, 150 grams of quail eggs, 100 grams of edamame, 2 green and red peppers each, shallots, white scallions, balsamic vinegar, ginger, light soy sauce, dark soy sauce, salt, cooking oil, flour , half a can of beer
① We removed the gills, scales and fins, and then cut off the black fascia inside. Rinse the fish head with water and put it in a bowl. Add 1 tablespoon of flour and rub the fish head repeatedly
Tips: The fish head is the fishiest part of the fish, with a lot of blood and impurities in it. Flour has strong adsorption capacity, and rubbing the fish head with it can take away a lot of impurities.
② We rinse the fish head and put it into a bowl, add green onion, shredded ginger, and half a can of beer, mix it, and marinate for 15 minutes. Do not use cooking wine when marinating fish heads. Cooking wine has its own special smell and will cover up the freshness of the fish. We marinate it in beer and rinse it. Even if there is some beer in the fish head, it will evaporate during the stew.
③After 15 minutes, rinse the fish head with water and drain it. Grease the pan and pour it away. Add 1 tablespoon of cold oil and sprinkle some salt around the pot to prevent it from sticking. Add the fish head and fry it until both sides are cooked. It's ready when both sides of the fish head are fried until they turn white.
④ Pour in 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce for coloring, and stir-fry evenly.
⑤ Add boiling water to cover the fish head. After boiling over high heat, reduce to low heat.
⑥ We clean the ginger, scallions, green and red peppers, and shallots, and chop them into fine pieces. Peel out the edamame and wash it a few times. Put the quail eggs into the pot, add some salt and vinegar and cook over high heat for 5 minutes. Take it out and peel off the eggshells.
⑦After the fish head is colored, add in the edamame and rice and cook together.
⑧When the edamame rice is cooked, add the quail eggs, add some salt to taste, and continue to cook over low heat. You can make a few slits into the quail eggs with a knife to facilitate the flavoring.
⑨ When the soup in the pot becomes thicker, add green and red peppers, then sprinkle some chopped green onion, simmer for 1 minute and then serve.
Tips for moms
The main feature of this one-pot fish head is its freshness. We only need to do 2 things to make it.
① Remove the fish head from the fish head, remove the scales, gills, fins, etc., and then rub it with flour to remove all the impurities visible to the naked eye. Let's marinate it in beer to remove the fishy smell better.
② The fish head needs to be stewed. Stewing can take away the fishy smell from the fish through water vapor, allowing the fish head to absorb more of the natural umami flavor of the edamame rice. The longer it simmers, the more delicious the fish head will be.
Conclusion: Slight summer is coming. If you don’t like eating eels, you can stew them in a pot with quail eggs, fish heads, and edamame. It’s very fresh and no worse than eating eels. I am a mom, an office worker who likes to make meals. Working around the stove, pots and pans every day makes me tired but happy at the same time. All recipes are original and no transfer or plagiarism is allowed. If you like it, please like, collect, forward and follow me!
