How to make fish head tofu soup will be the most delicious

Fish head tofu soup method:

Cut the tender tofu into cubes, place in a bowl, drain the excess water, and set aside.

Wash the fish head you bought, cut it in half, and dry it with kitchen paper, otherwise it will be easy to splash oil for a while.

Pour oil into a saucepan and heat up. Put the fish head in and fry it. Once one side is golden brown, turn over and fry the other side.

Once both sides are cooked, transfer to another pan. Heat, pour cooking wine and a small amount of vinegar, turn on low heat, cover with a lid, simmer for a while, remove the fishy smell. Don't heat it for too long, though, so as not to dry out the pan.

Pour in the appropriate amount of stock (stock is generally not available at home.) I was cooking fish while I set up another small pot and cooked a chicken thigh. When the fish is fried and the soup is almost cooked, take out the chicken thighs and pour the hot into the fish pot), slice the green onions, ginger and garlic and add them, and add a small amount of cooking wine and vinegar.

Turn on a high heat and bring to a boil. Turn the heat to low, cover the lid and burn slowly.

Cook for about 30 minutes, and after the soup is milky white, put shredded bamboo shoots, fungus, and shiitake mushrooms (after adding fungus and shiitake mushrooms, the color of the soup will become darker, so if you want to look better, you can skip it.) But I still like these two things very much, they taste delicious), and add salt (I think salt is better to add when the fish soup is about the same, so that the umami of the fish is easier to come out). Turn the heat to high and bring to a boil, then simmer on medium heat for about 5 minutes.

If you feel that the water is a little low, you can add more water and bring it to a boil.

Pour in the wolfberries and drain the tender tofu over medium heat for a few minutes. Sprinkle in the chicken essence before removing from the pan.

Remove from pan and sprinkle with shallots. If you have coriander, put some coriander, it will taste fresher.

Pour cooking wine and a small amount of vinegar, turn on low heat and cover with a lid.

Fish head tofu soup is a common soup in our daily life, delicious, white as fat, rich in nutrition, high protein content, low fat, easy to digest, easy to absorb, suitable for all ages. It can be a special signature dish of dozens of yuan in the restaurant, with a little lard and green onion in advance to boil oil, pork slices, and then put in fish head, shiitake mushrooms, sugar, cooking wine, monosodium glutamate, and water, boil in the pot until seven mature, add refined salt, add tofu, and simmer for about 15 minutes. When the pan is removed, pour in the lard and serve.

Remove the gills, especially the joints at the root of the gills, be sure to remove them, otherwise the cooked fish soup will have a fishy smell. Wash it with water and put it in a basin, add ten grams of salt, five grams of white wine to grab and marinate for five minutes, and then wash it with water again, the purpose of this step is to remove the fishy smell of the fish, which refers to the bighead carp that grows naturally in the first-class waters, and does not feed any feed. Guangshan Pohe Reservoir, Wuyue Reservoir, including Xinyang Nanwan Reservoir are all such quality fish.

This kind of fish stew is called delicious, and it is the most delicious, at least without any modern pollution.

Eating it often is good for brain development, fish head contains unsaturated fatty acids and other substances, and tofu contains a lot of protein, which has the effect of replenishing qi and invigorating qi, clearing heat and moisturizing dryness. Regular consumption of fish head tofu soup can strengthen the brain, warm the stomach, dissipate heat and quench thirst, which can improve memory and have many benefits for the body. There is a reason for this, the vitamin D in fish can promote the absorption of calcium in tofu, and the deliciousness of fish and the tenderness of tofu are simply a delicacy in the world.

Fan Gong usually likes to drink fish head tofu soup very much, especially in winter, which warms up his body.

The head is generally used by fathead fish, or silver carp or silver carp, cut in half after buying, there is a layer of black film on the fish head, be sure to tear it off and clean it, so that the fishy smell will be reduced a lot, the fish head is cleaned and salted with green onion and ginger cooking wine for 15 minutes. For example, protein, unsaturated fatty acids, lecithin, calcium, etc., especially after a long time of boiling, nutrients will seep into the soup, whether for children or the elderly have the effect of nourishing the body and improving immunity, therefore, eating this delicious dish often can strengthen the body.

First of all, we will clean the fish head in a pot under cold water, add green onions, ginger slices, star anise, simmer over low heat for about 20 minutes, then put the tofu in it, add a little salt, and simmer for about 15 minutes.

Pour oil into a frying pan and fry the fish head until golden brown on both sides. Heat oil in a soup pot and add green onions, ginger and fried fish heads. Pour in an appropriate amount of boiling water.

Cover and burn over fire. Soak the tofu slices in lightly salted water and cut the garlic sprouts. Cook the fish broth until it is milky white for 15 minutes, and add the tofu.

Cook for 5 minutes and add salt to taste. Add pepper. Add the garlic sprouts.

Finally, pour in a little sesame oil and turn off the heat.

After the fish head is processed and cut into pieces, put it in a casserole, then add the chopped tofu, ginger, and an appropriate amount of salt, and finally pour in water to cover the ingredients.

First of all, the fish head should be cleaned, put in various spices and put in water to stew, and after cooking, add tofu and simmer for a while.

Wash the fish and put it in the pot to boil, and then add some green onion and ginger to act, boil for 20 minutes and then put the tofu, so that a fish head tofu soup is good.

Fish head tofu soup.

Fish head is rich in unsaturated fatty acids and lecithin, while tofu is rich in calcium, making it suitable for all ages. Moreover, after 3 steps, the fish head soup is milky white and rich, and it is very fresh at first glance.

a) Ingredients. One fish head, one egg, two pieces of tofu, a handful of shallots, a handful of coriander, and a little ginger.

b) Ingredients. Two tablespoons of salt, two tablespoons of cooking wine with green onion and ginger, and a little white pepper.

c) Steps. 1.Wash the head of the fish, remove the teeth, and divide it in two. Add salt, green onion and ginger juice, a little green onion and ginger slices, marinate for about 15 minutes to reduce the fishy smell.

2.Soak the tofu in salted water, blanch it in salted water, and remove the pieces.

3.Heat the oil in a pan, and when the oil temperature is high, beat in an egg, fry it, and set aside.

4.Reheat the oil, add salt, ginger slices, and add the fish head. Fry the fish head on both sides, probably one for a while.

For 7 or 8 minutes, depending on the size of the fish's head, avoid turning the fish head frequently.

This is the first key step for the fish soup to take on a milky white color. Be sure to fry it in oil to help bring out the fat from the fish head. It is better to use lard, so that the soup will be more fragrant.

Strong. 5.While frying the fish head, boil a pot of hot water, wait until the fish head is fried, pour the boiling water into the pot, the hot water needs to be poured more.

This step is the second key step in the custard of the fish broth. Many people do not add hot water when adding water, so the emulsification reaction of fish head oil is particularly slow.

6.Bring the water to a boil over high heat, add the fried egg, and cook over high heat for about 15 minutes until the fish broth turns white.

This is the third key step in the milky white of the fish soup, and the high heat can keep the fish soup boiling, and the fish soup will be quickly boiled white and thick. Pour more hot water in front of it, also to avoid the fish broth from boiling dry.

7.Add tofu cubes, add a little salt and pepper to taste, cook for about ten minutes, sprinkle with some coriander, and then get out of the pot.

After frying, heating water, and boiling over high heat, the fish head fat is emulsified, and the boiled fish head tofu soup will appear milky white, and the fish head soup will be very delicious and rich, and I want to add a bowl after drinking.

<> material. Ingredients: half a fish head, 1 box of tofu;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, ginger and garlic.

Fish head tofu soup.

Prepare green onions, ginger, garlic.

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Clean the fish head and dry the surface moisture.

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Cut the tofu into cubes. Please click Enter a description.

Heat the pan first. <>

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Fry the fish head in oil and brown on both sides.

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Add green onions, ginger and garlic, pour cooking wine and vinegar.

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Add water, boil over high heat, and simmer slowly over low heat.

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After the soup is milky white, you can chop green onions, add salt to taste, and serve in a bowl.

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Tips: 1.When cleaning the fish head, the black film inside must be cleaned, otherwise it will be very fishy, and the black film is not good to eat;

2.After washing the fish head, the surface moisture should be dried, otherwise it is easy to splash the oil out when it is put into the oil pan and will be injured;

3.The fish head is fried in oil, which can remove part of the fishy smell, and also make the meat firmer and less likely to fall apart.

4.In order to avoid the phenomenon of the fish head sticking to the pan after it is put into the oil pan, you can put the fish head in after the oil is relatively hot, so that it is not easy to stick to the pan;

First wash the fish head, then blanch it and fry it again, after frying it, then wash the pot and put water in the pot, and then stew the fish head for 4 hours, so that the stewed soup is the best, as white as milk, and it is particularly delicious.

Rinse the fish head with water until the blood is clean, then put water and oil in the pot, put in the ginger slices, stir-fry, add cold water, put in the fish head, then boil the water, add tofu, add a little salt, water monosodium glutamate, a little white pepper, and a little cooking wine.

Cook on high heat for about 15 minutes, wait for the soup to turn white, add a little vinegar, add a few drops of sesame oil, prop it into the plate, sprinkle coriander and chives, serve on the table, before coming out of the pot, taste the taste first, and then season, so it must be delicious.

The fish head tofu soup is delicious, and the following method is used:

Wash the fish head, pour in cooking wine, put a little salt to marinate for about half an hour, blanch the tofu and set aside, pour oil into the pot, put in the ginger and green onion fish head and fry together, pour a small amount of cooking wine when the fish head is milky white in the pot, cook it slowly over low heat, then pour boiling water, boil over high heat, put in the tofu when the soup is milky white, put in the seasoning, cook for about 15 minutes on low heat, put it on the plate, and then sprinkle with pepper, green onion and coriander, you can also pour a layer of hot oil, so that the taste is delicious.

Fish head tofu soup is a delicious dish, but when making it, you must choose new ingredients, choose live fish and fresh tofu. Live fish should be washed, the internal organs and gills should be removed, and then put into clean water to wash and soak, and then take out and drain. Tofu should be cut into small pieces and drained with the freshest water.

Put a little ginger in the production process, and pour in some wheat beer, so that you can remove the smell and improve the freshness. After boiling over high heat during the stewing process, switch to low heat and simmer until the soup is slightly white.

Pour in cooking wine, put a little salt to marinate for about half an hour, blanch the tofu you bought back and set aside, pour oil into the pot, put in the ginger and green onion fish head to fry together, pour a small amount of cooking wine when the fish head is milky white in the pot, cook slowly over low heat, and then pour boiling water, boil over high heat, put in tofu when the soup is milky white, put in the seasoning, cook for about 15 minutes on low heat and put it on the plate, then sprinkle with pepper, green onion and coriander, and you can also pour a layer of hot oil.