How to Make Ham and Fish Head Bisque
Ham and Fish Head Bisque is a delicious soup made from fresh fish head or ham. Ham, salmon, and herring can all be added to fish heads and sausages, or they can be boiled with kelp to make a vegetable bisque. This fresh soup is suitable for anyone of any age, and if you want to have a healthy diet, you can make a delicious little fondue this way. After the water is boiled, add the boiled stock. Scoop out the soup with a spoon and place on or on a plate. Add soy sauce, pepper and salt to taste. If you want to make the soup look more delicious, add some diced fruit.
Cut the fish head into small pieces
Cut the fish head into small pieces. This is to prevent the soup from looking too dark or the flavor of the fish from being affected. Add a slice of lemon juice to the water, soak the fish head, and rub and wash it with your hands several times. Fish meat and lemon juice add flavor to the soup. Wipe the surface moisture off with a kitchen towel. This will separate the fish flesh from the lemon juice. Next, let's start processing the fish head!
With vegetables or canned meat
The vegetables in vegetable puree require a lot of seasoning, and you can substitute some vegetables for traditional vegetable puree. Carrots, bok choy, broccoli, cabbage, green peppers, tomatoes, and carrots all work, but don't add too much. Adding ham or salmon to a bisque is also a good option, but don't replace some vegetarian meals with these meats. Cook a spoonful of sliced meat in the thick soup until completely melted into white granules. You can continue to cook for an hour or two (or longer) if you like soup. Thick soup can also be used as a hot pot instead of seafood pot or wok, but it is better to use high heat for health reasons. Because high fire is a metal cooking method with relatively high firepower, it is difficult to obtain a fresh and tender soup texture. So you need to prepare some smaller spoons and pots as pots to make thick soup, which will be more convenient and easier to use. If you don't want to use fire to make thick soup, just pour the soup directly into the pot and simmer until cooked.
diced fresh salmon, herring and herring
Dice fresh salmon and herring, use kitchen scissors to cut nice patterns on the fish heads, and spread a layer of butter around them. To make the fish heads more beautiful, spread some shredded onion and garlic between them. Combine the diced salmon, herring, and marinated salmon, then add the butter and toss to combine. This soup is usually served with a dash of tomato sauce, but if you want to make the soup more flavorful, it can also be served with a dash of bell peppers or red peppers. Put the marinated salmon meat in a pot, add some water and bring to a boil. Turn to low heat and simmer for 2 hours until the soup becomes thicker and more delicious, then add seasonings to taste. Salt is added to make the soup tastier. If you want a little extra flavor, add a little cream, cheese and oil or cream to the soup to taste and cook for a few more minutes.
Prepare three cups of thick soup
Add a teaspoon of butter to the pan until the butter is melted. Heat butter over low heat until melted. Pour the soup into a bowl and set aside. Fry the ham, onion, garlic, chopped onion, and chopped broccoli in a pan until golden brown.
Season the soup.
Add milk and fruit granules to enhance the deliciousness of the soup. Cook the thick soup first and then season it so that the flavor of the soup becomes more intense. Milk is a key part of making a thick soup. When cooking soup, adding milk not only makes the soup thicker, but also makes the soup more delicious. To make the soup even more delicious, add a teaspoon (5 ml) of sugar or a teaspoon (10 ml) of pepper. When the soup starts to thicken, serve until it looks creamy. When the soup thickens, add some honey or lemon juice to sweeten the taste.
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