鱼头炖豆腐的做法视频，鱼头炖豆腐的做法视频

酱香胖头鱼炖豆腐的做法，鱼头豆腐汤浓白没腥味

食材：

胖头鱼鱼头

豆腐 500g

郫县豆瓣酱 适量

黄豆酱 适量

小葱 适量

姜 适量

料酒 适量

盐 适量

糖 适量

大料 适量

花椒 适量

将胖头鱼去鳞，去内脏洗净剁成大段

将葱切段，姜切片

将葱姜加入胖头鱼中，用适量盐，料酒搅拌均匀后腌制15分钟

豆腐切3cm左右方块

锅内加油烧热，分次下入鱼块，炸至表面金黄色捞起备用

.锅内留适量底油，先下郫县豆瓣酱炒出红油，再倒入黄豆酱炒出香味后下葱、姜炒匀

倒入适量热水煮开，把炸好的鱼块放入锅中煮

加入料酒、大料、花椒、豆腐块煮沸8分钟后，加入盐、糖调味即可装盘

鱼头豆腐汤怎么做好喝？学会这3个技巧，汤白肉鲜，一点腥味没有

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1颗鸡蛋，1壶开水就能熬出奶白色的鱼头豆腐汤

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李大爷掌勺鱼头豆腐汤，看他如何把汤做的鲜而不腥，大家有口福了

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豆腐和鱼头一起炖真的是绝配，冬天热乎乎来一锅，泡饼吃更美味！

鱼头豆腐汤的正确做法，学会这两个小技巧，汤奶白无腥味，好喝

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鱼头汤不加豆腐加它，肉质鲜嫩，汤汁浓白，健脑益智、提高免疫力

材料：带肉鲢鱼头750克，火腿肠，豌豆苗各30克，盐,料酒，食用油，葱段，姜片，鲜汤各适量。

*** ：1.将鱼头去鳃洗净，劈为两块，放入开水锅中烫一下，捞出沥水，火腿肠切成片，豌豆苗洗净备用。

2.炒锅加入适量食用油烧热，放入鱼头煎至金黄色，加入料酒，葱段，姜片和适量的鲜汤，大火烧开，小火烧至鱼头酥熟，汤汁乳白，将鱼头捞入汤碗中，撒上豌豆苗。

3.原锅汤汁烧开，去葱，姜片，加入盐，火腿片，倒入鱼头汤碗内即可。

特点：汤汁弄白，肉质鲜嫩，油润适口。

砂锅鱼头豆腐汤操作5步曲，汤浓白肉鲜嫩，绝对没有腥味儿

今天花了25元买了一条花鲢鱼头，鱼头13元一斤，花鲢鱼是我国四大家鱼之一，具有水中清道夫之称，花鲢鱼含有蛋白质比较高，每100克含蛋白质15.3克，属于低脂肪，低胆固醇的鱼类，营养极其丰富，含多种，营养物质能延缓衰老，有助于提高智商，助力记忆，非常适合老人和小孩使用。花鲢鱼头比较大，占整个身体的1/3，特别适合红烧炖汤。今天就和大家分享一道砂锅鱼头汤的做法。

推荐食谱：砂锅豆腐鱼头汤

食材准备：花鲢鱼头，豆腐，菌菇，香菜，食用盐，食用油，生姜，大葱，白糖，胡椒粉

开始 *** ：

1、把花鲢鱼头让老板从中间切开，去掉牙齿和鱼鳍，然后再回家冲洗干净，主要是里面的黑膜一定要去除干净，如果手里不干净，炖出来汤就不白。

2，把洗干净的鱼头放，葱和姜片用手捣碎，涂抹均匀，然后倒料酒腌制15分钟备用，注意：千万不要放盐和其他调料。

3、把锅烧冒烟倒入油，充分滑锅到处加入凉油，把腌好的鱼头去掉，多余的生姜和大葱，放入锅里煎至两分钟，这个时候千万不要动，否则容易粘锅，时间到了，晃动锅子，然后再煎另一面，把葱姜放入炒出香味，然后喷入高度白酒或料酒，再煎制一分钟，随后倒入准备好的，开水千万不要下冷水，用开水煮出来的鱼头才浓白，没有腥味儿

4、烧开后把鱼头倒入砂锅中，加入豆腐，一定要开大火煮至8到10分钟，

然后再放入菌菇继续煮至三分钟，

只需要放，一勺盐少许白糖，半勺白胡椒粉，搅拌均匀就可以了，最后放上香菜，

一道鲜香嫩滑，汤如牛奶的鱼头豆腐汤就做好了。

总结：买鱼头的时候一定要去掉牙齿和鱼鳍，清洗的时候要去掉黑膜，一定要煎至两面金黄，下入开水，大火煮至8到15分钟，最后放盐，胡椒粉，少许白糖，其他任何调料都不需要放，只要做到这几点 ，你也可以做成饭店的味道，好了，朋友们，今天就分享到这里了，欢迎大家评论转发，我们下期再见

红烧鱼头的家常做法，2斤多的鱼头，配着豆腐炖了一锅，吃爽了

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这才是鱼头炖豆腐好吃的做法，汤汁奶白味道鲜美，做法也很简单

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标签： 鱼头 豆腐 做法 视频