How to make milk crucian carp vermicelli soup, fish head tofu night fragrant flower soup, tomato fis

Milk crucian carp vermicelli soup, first fry the crucian carp, then add milk, and finally add vermicelli. Fish head tofu is also fried first, then tofu is placed, and finally sprinkled with coriander and chopped green onion when going abroad. Tomato fillet is not the same, first stir-fry the tomato into a juice, then add water to boil the soup, and finally add the fillet.

Tomato fillet soup needs to be prepared, tomatoes, fresh fish fillets, first boil the soup base, stir-fry it in a pot with tomatoes, add salt and other condiments, put water and simmer for 10 minutes to add fish fillets.

Heat the oil in the pot, put in the fish bones and fry until white, put out the setback, pour the cut tomatoes into the remaining oil and boil, boil out the tomato juice, add an appropriate amount of water and salt, wait for the water to boil, add the fish bones, tofu, wait for the soup in the pot to boil, add black fish fillets and enoki mushrooms, blanch until the fish fillets are white, add a little chicken essence out of the pot, sprinkle with green onions, and pour a little hot oil.

Material. 800 grams of silver carp head, 1 box of tender tofu, 3 grams of ginger, 2 coriander, 2 green onions, 2 heads of garlic, 20 ml of vegetable oil, 5 ml of cooking wine, 8 grams of salt, 3 grams of chicken essence.

Method. 1.Cut the tender tofu into small pieces in the box, wash the fish head and cut it in half, cut the ginger into bucket slices, chop the coriander and garlic, and cut the green onion into sections; Spare.

2.Put the pot on the fire, heat the vegetable oil, stir-fry the ginger slices, the green onion and the minced garlic, put in the fish head and fry it slightly, add cooking wine, and fry until the fish head is golden brown on both sides.

3.Pour in water, preferably over the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for 15 minutes until the soup is milky white.

4.Add the tofu cubes and stir gently, being careful not to spoil the tofu; After boiling, change to low heat and simmer for 5 minutes. Finally, add salt and chicken powder; Sprinkle in the coriander and chopped green onion and remove from the pan.

Fish head: 1.

Tofu in pieces.

Ginger 3 slices.

A small handful of green onions.

One spoonful of oil. Wine to taste.

Salt to taste. Preparation of fish head tofu soup (fragrant and without additives).

Wash the fish head and choose the big one.

Tofu is soaked in water, tofu is arbitrary, it is recommended to use something more tender than old tofu (buy vegetables in the vegetable market, tell the seller of tofu, we want to cook fish soup).

Put oil in the pot, boil until 8 hot (the hand oil feels hot), put ginger slices to slide the fish head from the edge of the pot, turn it over after one side is browned, spray some white wine to remove the smell and put cold water just over the fish head.

After the heat boils, cut the tofu into thick slices and put it in the fish broth.

After putting the tofu in for a while, it will be boiled again, then put the green onion rolls (shallots tied into a knot) and change the casserole to high heat for five minutes and simmer over low heat.

Add salt, sprinkle with coriander or chopped green onions.

Tip 1: Be sure to fry the fish head thoroughly.

2. The standard of water is that it is just over the head of the fish, and it has too much flavor and little taste.

3. If you don't cover the pot, it doesn't have any effect.

4. Be sure to boil over high heat, simmer slowly at the beginning to be clear soup, and the soup will be white and rich when boiled.

Fish head tofu soup.

Ingredients: 500 grams of fish head, 30 grams of coriander, 150 grams of tender tofu, ginger and salt, and cooking oil.

Steps to prepare fish head tofu soup.

1.Prepare all the materials.

2.Cut the head in half, remove the gills and clean with water.

3.And blot the water with kitchen paper.

4.Soak the soft tofu in lightly salted water for 10 minutes.

5.Remove, rinse lightly with water and cut into small pieces.

6.Wash the coriander (coriander) and cut into sections.

7.Peel the ginger and pat it off with the back of a knife, then put it in a pan of hot oil and stir-fry until fragrant.

8.Add the fish head and fry over medium-low heat until golden brown on both sides.

9.Add an appropriate amount of hot water, and be sure to heat the water, so that the soup will be fragrant and sweet.

10.Once boiled over high heat, add the tender tofu.

11.Continue to cook on high heat until the soup is milky white, add coriander and add an appropriate amount of salt according to personal taste before turning off the heat.

Fish head: 1.

A pinch of green onions. Ginger Three or four slices.

Tofu in pieces.

Step 1: Shop for the ingredients first. Bell Bell !! Here comes a big fish head. I bought it at the supermarket, and when I bought it, I cleaned it up, and when I got home, I just rinsed it with water to remove the blood.

Step 2Put oil in a pan and fry the cleaned fish head, taking care to flip the fish head and fry on both sides. I hadn't done this before, but I realized that if I didn't fry it, the soup wouldn't look milky white. As for why, I don't know.

But I think it should be more fishy to fry it, so I just did it.

Step 3: Fry the fish until golden brown, then add water. At this time, the casserole has been prepared and waited aside. Pour the fish head and water into the casserole, then add the ginger slices and green onions, and add a little cooking wine. After the heat boils, reduce to low heat and simmer for an hour and a half.

Step 4When it is almost ready, cut the tofu cubes, put them in the soup, and cook for seven or eight minutes! Finally, add a pinch of salt, sprinkle with chopped green onions, and you're done!! Because it's already delicious, I don't let go of MSG, it depends on personal preference.

Step 5: The milky white crucian carp tofu soup is beautiful and delicious.

How to make crucian carp tofu soup? Change the crucian carp to fry in the pot, put it in the casserole after frying, add the ginger mushroom tofu, and the angelica wolfberry burns for 15 minutes on high heat, and puts in the salt and green onion.

Fish head tofu soup does this The whole family loves to drink it.

How to make crucian carp tofu soup? Clean up the crucian carp, pour it into the pan and fry it until it is purified on both sides, pour water and seasonings into the pan, and stew the tofu crucian carp.

Wash the fish head, fry it with less oil until it is slightly yellow on both sides, put in the water, put in the ginger slices, cover the pot, bring to a boil over high heat, turn to low heat and cook for 30 minutes, put in the thick tofu, continue to boil for 10 minutes, turn off the heat, put a small amount of salt before leaving the pot, and sprinkle with coriander.

Crucian carp tofu soup is a famous dish of the Han nationality, belonging to the Cantonese cuisine, the taste is salty, fresh and delicious, crucian carp has a good lactation effect, with tofu, nourishing qi and blood, strengthening the spleen and widening, tofu is also nutritious, contains high protein, and has a good role in promoting postpartum ** and milk secretion.

Now we are in a very hot state every day, especially in Guangdong, if we are not indoors or if we don't turn on the air conditioning indoors, we really feel like we are in a flaming mountain. When it's hot, I don't want to do a lot of things, and I don't want to eat much. The whole person is in a very depressed state.

In that case, why not drink some soup before eating to replenish your energy and make your day full of energy. Besides, as a Cantonese person, most people should like to drink a bowl of soup before meals, and there should be a lot of soup that they can make themselves. However, it is not excluded that some people neglect the part of cooking and soup because they spend their time in other places, and they are not very good at doing these things.

Then let me teach you.

Pre-dinner soup in western Guangdong: crucian carp head tofu soup.

After these are ready, you can start to wash the green onions, ginger and garlic, cut the green onions into sections, cut the ginger into slices, you can't shred them at this time, and then pat the garlic. Then wash the head of the crucian carp and put cooking wine, salt in it, stir it, and let it sit for a while. At this time, you can start to heat the oil, and when the oil is hot and there is a little smoke, you need to put the crucian carp head into the pot.

Double both sides so that the fish head is evenly heated, and you can pick it up when it changes color. Then put the green onion, ginger and garlic that I prepared just now and fry it until it is fragrant, and then put the fish head in, and then pour an appropriate amount of water into it, not too much and not too little, after all, it is making soup, but if there is too much water, the taste will not be so fragrant. Then pour some cooking wine into the pot.

The last step is tofu, the tofu should be a small piece of tofu when you buy it, we just need to put the tofu in it and stew it together when the fish head soup is boiling, at this time we have to turn to low heat, otherwise it will be easy to cook the soup dry if it is always a big fire. Put the tofu in and cook for about a little longer before turning off the heat, and then you can put some coriander in it. The crucian carp head tofu soup that comes out of this way is really invincible and delicious.

The soup is milky white and fragrant, and the fish head and tofu are very tender, and there is no fishy smell at all, but the deliciousness of the fish and tofu is really good. In the past, fish head tofu soup was made with a strong fishy smell, but now the fish head tofu soup is comparable to that made in other restaurants.