Tips for making authentic fish head tofu soup

Ingredients for fish head tofu soup: main ingredients: silver carp head, tofu Accessories: shredded ginger, salt, cooking wine, chicken essence, pepper, coriander.

Ingredients for fish head tofu soup.

Steps to prepare fish head tofu soup.

1. Wash the fish head and drain the water. Cut the ginger with a knife, separate the tofu from the middle, and cut it into cubes.

2. Start the oil pan, add some cooking oil to the pot, the oil should be a little more, a little more than the oil we usually fry vegetables, and put the fish head after the oil is hot. Place the fish head in a pan over medium heat, cover and cook for 3 minutes.

When the minutes are up, remove the lid and turn over the fish head and fry for another 3 minutes. Then pour in the ginger shreds. Add 2 tablespoons of white wine or cooking wine, do not cover the pot, and fry over heat for about 5 minutes.

When the minutes are up, change the position of the fish head with a spatula and fry the whole fish head until browned. Fry for another 2 minutes and the fish head will turn white.

5. After the fish head is fried, pour in cold water and tofu. Cover the pot and cook over medium heat for 8 to 10 minutes. Then add salt and other ingredients and simmer the fish head tofu soup for 30 minutes, and you will find that the soup will become white and thick.

A home-cooked recipe for fish head tofu soup.

This is easy to do First buy two crucian carp Then buy tender tofu coriander green onion ginger, clean the fish Green onion chopped Ginger slice Tofu clean and cut into pieces, clean the coriander and set aside, boil the oil and put the ginger slices in the pot Then fry the fish on both sides of the hot pan until golden brown, at this time put boiling water into the pot, boil it for a while, and then put it in the salt for 3 minutes on high heat, and then put it on high heat for 3 minutes, there will be no taste of fish Then change the heat to low heat and put in the coriander and green onion for 10 minutes You can eat it.

The first approach:

1.Before we make this dish, we prepare the food and spices for cooking. Prepare a fish head and a fish tail, a piece of ginger, a green garlic, a box of tender tofu, and an appropriate amount of salt, cooking wine, and oil.

2.We first take out the head and tail of the fish, start to clean it, after cleaning, rinse it with water several times, after washing, put it in a clean basin, control the moisture, and keep it for later use. Then find a clean wok, pour in the appropriate amount of oil, turn on the heat, after the oil is hot, put the fish head into the fry, fry on one side of the fish head, and then change to the other side to fry.

3.After the fish head is fried, start frying the fish tail, which is also fried on both sides, and after frying one side, switch to the other side. After the fish head and tail are fried, pour a little cooking wine into the pot, then take out the ginger, cut off the skin and wash it, then cut it into slices, and put it into the pot, and then add boiling water into the pot, and add boiling water to hide the fish head and tail in the pot.

4.After adding boiling water, turn on the high heat first, boil the water, then change the fire to low heat, and simmer for more than ten minutes. During the re-stewing, we take out the tofu and green garlic, cut the tofu first, cut it into a back row, wash the green garlic, and cut it into small pieces.

After the food in the pot is stewed, start to put the freshly cut tofu in it, cook it on high heat for two minutes, add a little salt, stir it twice with a spoon, melt the seasoning, and then turn off the heat.

5.Find a clean soup pot, pour the food in the pot into the soup pot, the soup is particularly thick and white, and then spread our chopped green garlic on the surface of the soup. It's very appetizing.

The second approach:

1.Again, it's better to prepare all the ingredients first. Prepare a fish head, a fish tail, and an appropriate amount of salt, oil, vinegar, cooking wine, pepper, tofu, and jade mushrooms.

2.We took out the prepared tofu and jade mushrooms, green onions, ginger, garlic, fish heads, and fish tails. Clean the head and tail of the fish first, wash it with water several times, and then wash and peel the green onion, ginger, garlic, and cut into cubes.

3.Find a clean wok, pour oil into it, then turn on the heat, put the chopped green onions, ginger and garlic cubes in it, and stir-fry on high heat to bring out the fragrance. Then put the head and tail of the fish in, fry on one side and change color, then turn the head and tail of the fish to the other side, continue to fry, and wait until both sides are fried and turn golden brown, and that's it.

Preparation of fish head tofu soup:Ingredients: half a large fish head, 2 pieces of soft tofu, half a carrot, 3 coriander, a few slices of ginger, a little oil, half a teaspoon of salt.

Steps: 1. Prepare the required ingredients.

2. Slice the carrots.

3. Cut the parsley into small pieces.

4. Put oil in the pot.

5. Fry on both sides of the fish head.

6. Another pot is about five bowls of water.

7. Put the ginger slices and carrots down and bring to a boil over high heat.

8. When the water boils, put the fish head and tofu in it.

9. For about ten minutes, put the salt and coriander down.

10. The fish head tofu soup is completed.

Ingredients: half a fish head, 200g of tofu, 150g of white mushrooms, 15g of green onions, 5g of ginger, appropriate amount of salt.

Steps: 1. Material collection.

2. Remove the oil from the pan, add the ginger slices, and stir-fry until fragrant.

3. Fry the fish head.

4. Don't be in a hurry to turn over, it is easy to stick to the skin, gently push the fish head with a spatula, feel that the bottom is not sticky and then quickly turn over.

5. Spread the rice wine along the edge of the pot.

6. Add hot water over the fish head and bring to a boil.

7. Add the chopped tofu.

8. There are also hail white mushrooms.

9. Continue to boil over high heat, turn to low heat and cook for another 5 minutes, the soup will turn white, and season out of the pot.

10. Finished product.