How to make fish and tofu taste the best, and how to make fish and tofu delicious

Ingredients: 750g fish 500g tofu (south).

Excipients: 50 grams of bamboo shoots, 5 grams of shiitake mushrooms (dried), 13 grams of starch (broad beans).

Seasoning: 10 grams of sweet noodle sauce, 50 grams of soy sauce, 2 grams of monosodium glutamate, 1 gram of pepper, 15 grams of shallots, 25 grams of rice wine, 40 grams of lard (refined), appropriate amount of each.

How to make fish roasted tofu:

1.Remove the scales, gills and internal organs of the fish, cut and wash them, cut off the mouth and fins of the fish, cut off the tail of the fish, and cut 2 knives obliquely on both sides of the back meat;

2.Cut the tofu into pieces of length and width of 1 cm and cm thick, blanch twice in a pot of boiling water to remove the fishy smell of the tofu and drain the water;

3.Cut cooked bamboo shoots into thin slices 4 cm long and 2 cm wide;

4.water-haired shiitake mushrooms large cut in pairs;

5.Put the wok on a high fire, put in the cooked lard, cook until it is hot, put the fish steak into the pot, cut it slightly on both sides, add 250 ml of rice wine, soy sauce, sweet noodle sauce and clear soup, then put the tofu on one side of the pot, put in the bamboo shoots and mushrooms, cover the pot, and cook through medium heat;

6.Then add monosodium glutamate, rotate the wok a few times, thicken with dilute wet starch, add green onions, and drizzle with 15 grams of cooked lard;

7.When serving, put a small half of the tofu on the bottom, lay the fish flat on the tofu, then cover the remaining tofu over the fish, sprinkle with pepper, and serve.

Fish head tofu soup has high nutritional value.

Fish and tofu can be made into a dish of crucian carp roasted tofu.

Ingredients: 1 crucian carp, 1 piece of tofu, cooking wine, salt, light soy sauce, chicken essence, red oil bean paste, ginger, garlic, green onion, oil, green onion, coriander leaves, parsley leaves, parsley leaves, parsley leaves.

1. Scrape the scales, buckle the gills, remove the belly, and use a kitchen paper towel to remove the water on the surface of the fish body and the belly after washing.

2. Cut the tofu into small pieces, cut the ginger and garlic into slices, and cut the green onions diagonally into knots.

3. Heat the oil in the pot on high heat, and put the fish into the pot when the palm of your hand feels the obvious heat 20 cm away from the oil.

Fourth, fry for a while with a spatula back to gently push the fish body, can push the fish over and continue to fry, both sides of the yellow shovel out.

5. Use the remaining oil in the pot to fry the bean paste over low heat, stir-fry until fragrant, add ginger, garlic and onions and continue to fry.

6. After stir-frying the fragrance, put in the fried fish, pour cooking wine on the fish, pour an appropriate amount of boiling water, put in the tofu cubes, add salt, chicken essence, a small amount of light soy sauce, cover the pot and simmer over low heat, turn over the fish and continue to burn after a while. After about 10 minutes, remove the lid from the pot, turn to medium heat and continue to burn.

7. When the soup is almost dry, turn off the heat and put on a plate.

8. Sprinkle some chopped green onions, coriander leaves or parsley leaves on the fish.

1. Boil.

Fish tofu can be boiled and can be served with some seasonings on your own. Boil water in a pot first, put the ingredients in after the water boils, and add some cabbage, greens and other vegetarian dishes when cooking fish and tofu, so that the taste is better.

For boiling, you can prepare some sauce and pour it into the water, so that the water will be more flavorful. Boiled fish tofu is the easiest way to do it, and it can also be boiled with stock or bone broth if possible.

2. Fish and tofu soup.

If you want to talk about a relatively simple and home-cooked fish tofu method, you can consider fish tofu soup. The process of making fish tofu soup is relatively simple, you can prepare ready-made fish tofu, and you can do so.

Wash the fish tofu first, then make the soup. Boil water in a pot, put in the fish tofu after the water boils, add some cabbage, and remove from the pot after cooking.

3. Barbecue. If you have a grill or grill at home, you can also make a barbecue of fish tofu, and you can prepare a barbecue skewer for fish tofu barbecue, and then you can put the fish tofu on the grill or barbecue grill, and you need to prepare your own seasoning to do so.

The fish tofu barbecue must be burned on the barbecue grill, and the fish tofu can be put on it only after it is cooked. Grilled fish tofu is grilled until golden brown on both sides, then prepare the sauce and oil for the barbecue so that it can be eaten straight later.

Nutritional value of fish tofu.

1. Rich in nutrients.

The main ingredient of fish tofu is fish, which is a product processed from fish flesh and resembles tofu, so it is called fish tofu. Fish tofu is mainly made and processed with fish, water and some food accessories, which does not contain soybeans, but because it is shaped like tofu, we named it fish tofu.

2. Relieve stress and refresh your mind.

Fish protein is composed of salt-soluble protein, water-soluble protein, etc., it is high protein, low fat, delicious and easy to absorb, and is a very popular food that can help relieve stress and refresh the mind.

3. Puzzle. Fish tofu can promote children's intellectual development, relieve stress, and have the effect of strengthening the brain.

4. Improve immunity.

Fish tofu can fully preserve the nutrients of fish, and it is easy to digest, which has the effect of improving immunity.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Cooks who have some kitchen experience probably know that fish and tofu are best cooked together. In terms of taste, the tofu itself is gentle and demure, without too much aggressive smell. Here's how to make water tofu and fish delicious, welcome to read!

Preparation of fish stewed with tofu

1.Choose a live grass carp of more than 2 catties, ask the fish stall to slaughter it on your behalf, and only rinse it inside and outside after taking it home.

2.Use a sharp knife to remove the head and tail of the fish, take only the body of the fish, and cut it into wide pieces first.

3.Divide each piece of fish in half and cut it into sticks. Pour in some white pepper and salt and marinate for 15 minutes.

4.Beat in one egg white, 5 tablespoons of sweet potato starch and one spoonful of peppercorns.

5.Mix all the ingredients and the fish so that each fillet is coated with starch paste.

6.Put oil in the wok, a little more, because the fish needs to be fried. At the same time, throw a few slices of ginger into it (to remove the smell and prevent it from sticking to the pan).

7.Put the fish sticks in the pan (tip: make sure the oil is hot!) Then put the fish, the fish pieces are not easy to stick to the pan)

8.First on high heat, then on low heat, the fish sticks are fried until crispy, and the surface is golden brown (it is best to fry again to make the taste more crispy).

9.Remove the oil control.

10.Pour out the excess oil in the pot, leave a little base oil, low heat, add green onions, ginger and garlic and stir-fry until fragrant.

11.A spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of sugar, half a spoon of monosodium glutamate, a spoonful of salt, a small bowl of warm boiled water and minced green onion and ginger are mixed together to make a sauce and pour into the pot.

12.Turn the heat on high and bring to a boil.

13.Add the fried fish sticks.

14.You can mix in an appropriate amount of fresh soup, or you can add an appropriate amount of water to make the soup slightly wider.

15.Add the tender (southern) tofu cut into small pieces.

16.Once the soup is boiling, turn to a simmer and continue to cook for 10-15 minutes.

17.When the soup is slightly dried and the tofu is flavorful, it is ready to be plated.

Menu features

The tofu is very flavorful, and the fish soup can also be mixed with rice, which is quite a healthy and delicious dish. If you like spicy food, you can try to add some spicy bean paste, red pepper, and dried peppercorns to make a red soup, which has another flavor. The outer layer of the fish is crispy, but the inside is soft and tender, and the tofu is slippery, because it absorbs the aroma of the fish and the wrapping of the soup, the taste is really amazing!

Nutritional efficacy

Nutritionally speaking, eating the two together not only has a complementary role in nutrition, but also has a certain effect of disease prevention and treatment.

1. The protein in fish and tofu is incomplete. The protein of tofu lacks methionine and lysine, which are abundant in fish. Fish contains less phenylalanine in protein, but more in tofu.

2. Although tofu contains a lot of calcium, it is not conducive to human absorption when eaten alone, and the rich vitamin D in fish has certain biological activity, which can increase the absorption rate of calcium by more than 20 times.

3. Fish contains more unsaturated fatty acids, and tofu protein contains a lot of soy isoflavones, both of which have the effect of lowering cholesterol, and eating together is very helpful for the prevention and treatment of coronary heart disease and cerebral infarction.

You can make fried tofu fish, the specific method is as follows, first prepare the ingredients: salt: appropriate amount, fried powder: 1 pack, tofu fish: appropriate amount, water: appropriate amount, edible oil: appropriate amount.

1. Clean the tofu fish with water, and then cut it into about 5 cm segments, not too big pieces, too big to stick to the powder slurry.

2. Prepare a clean container and pour the whole packet of fried powder into the container.

3. After pouring the fried powder, add three spoons of cooking oil, and then add an appropriate amount of water to make a paste. Pour the water into the container slowly, stir with chopsticks while adding water, and mix it into a powder slurry.

4. Put the cut tofu fish into the mixed slurry, so that each piece of tofu fish is evenly stained with a layer of slurry.

5. Pour half a pot of cooking oil into the pot and heat it, when the oil is hot, put in the tofu fish, no need to flip, the fish will float up by itself, float up and then use chopsticks to flip and fry the other side.

6. Fry until golden brown, then take it out to control the oil, and then use a clean, water-free and oil-free container to enjoy.

I still remember the first time I ate tofu fish, I was so shocked that I almost ate the plate, it was so delicious! It was tender, smooth and delicious, and after that, I ate it for almost half a month before I enjoyed it. It's not as complicated as other fish, but it's very simple.

Tofu fish is made into Sichuan-style spicy tofu fish, mapo tofu fish, and tofu fish fillet soup are all delicious.

Tofu fish is a classic way to eat fish, and there are many ways to make tofu fish, which can satisfy people of all tastes. If you have a strong taste, you can eat spicy tofu fish, and if you have a light diet, you can eat stewed tofu fish.

The slaughtered carp of Sichuan-style spicy tofu fish is changed to a flower knife on both sides, and the northern tofu is cut into pieces and blanched. Heat the oil in the pan until it is 50% hot, put in the fish and fry it until it is colored and shaped on both sides, and remove the oil. Heat the bottom oil in the pot, add minced green onions, ginger and garlic and stir-fry until fragrant, stir-fry with minced meat, bean paste and cooking wine, and add an appropriate amount of broth.

Put in the fish and tofu cubes, add salt, peppercorn noodles and soy sauce to simmer until the soup becomes thicker, thicken the tofu with starch after flavoring, and sprinkle with green garlic.

Tofu fillet soup: Wash the tofu, drain the water, and cut it into thick slices; Wash and drain the chicken hairy vegetables. Slice the herring into slices, put them in a container, and add refined salt, cooking wine, monosodium glutamate, egg white, and starch to marinate to taste. Add fresh soup to the pot, first add the tofu slices and cook slightly, then put in all the seasonings to boil, then add the fish slices and chicken cabbage to cook, and put it in a bowl.

Preparation of tofu fish.

It's not tofu and fish made together.

It is to make the fish as tender as tofu.

Fresh chili pepper (2 taels of spicy green and red), 50 grams of coriander and shallots, an appropriate amount of cooking wine, shredded ginger, garlic, chicken essence, and less than 2 catties of grass carp or carp.

Wash the fish and cut the horizontal stripe knife every centimeter, cut it through a knife but can not cut it, and then add cooking wine, salt, ginger shreds to taste for half an hour, and decide the weight of the seasoning according to your own taste.

Cut chili peppers, coriander and shallots, put about 30 grams of oil in the pot, 8 into heat, add chili, garlic, pepper, ginger shreds, fry to bring out the fragrance, add 100 grams of green water, cook over low heat to bring out the spicy flavor, and set aside. Add 3000 grams of water and 10 grams of oil to the pot, bring to a boil, and put the fish down to boil. After the water boils, take the pot 4 minutes after boiling, put it in the fish plate, put the coriander and shallots around it, and pour the finished juice over the fish.

This dish is more fragrant, the taste is lighter, and it is very appetizing.

The practice of Sichuan tofu fish.

Ingredients: fish, pickled ginger, tofu, sour pickled chili, Sichuan pepper, green onion, garlic and other seasonings.

Method: 1. First remove the phosphorus from the fish, remove the head and inner tent, and cut it into thin slices (it can't be cut into foam).

2. When boiling water in a pot, pour the fish fillets into the boiling water to cook, pay attention to the heat, do not cook too well (maintain the umami of the fish), remove the foam, and pick up.

3. Cut the tofu into slices, pay attention to the good quality of the tofu, otherwise the tofu will be broken, and boil it in boiling water.

4. Put the tofu on the bottom and the fish fillet on top of the tofu. Then now it's time to make the seasoning (that's the most important thing).

5. Sour ginger is sliced, and the garlic is pressed into a flat shape with a knife, which cannot be a whole piece, so that the taste comes out, and it cannot be cut into granules, so it is distributed in the bowl and affects the whole dish.

6. Pickled chili pepper is the kind of small Chaotian pepper, which is only used and does not need to be cut. Cut the green onion into sections. Put a little peppercorns.

7. Now it's time to make seasonings, pour the oil into the pot, seven portions, you can't put garlic and ginger first, if you go first, the oil will fry them to a charred shape, and they will turn black. First dry peppercorns, pay attention to the heat, then soak the chili peppers, then sour ginger, garlic, then other seasonings and finally green onions.

8. After the seasoning is ready, pour it on top of the fish, and finally the tofu fish (our name there) is finally ready.

Ingredients for boiled fish: oil, soybean oil, cucumber, soybean sprouts, garlic cloves, ginger, live grass carp, large red dried chili peppers (must be red), Sichuan peppercorns.

Method: 1. Remove the internal organs and scales (without head) of the live fish, slice them into slices, add fine salt and monosodium glutamate, mix well, and leave for half an hour.

2. Cut the ginger into large pieces, pat the garlic cloves apart (not broken), and cut the cucumber into strips.

3. Heat the soybean oil in a pot, turn off the heat, and add red pepper, ginger, garlic and pepper when the oil is hot.

4. Boil a pot of water with several red peppers, add cucumbers and bean sprouts, and at the same time sandwich the fish fillets into the boiling water, turn off the heat after the fish fillets float to the surface, and the fish fillets are tender at this time.

5. Heat the prepared chili oil again and pour it into this pot, and it's good.